As promised, I'll talk food with you. I LOVE to dish about food.
Right now I have a pot of White Chili simmering in my crockpot. Just in time for the frigid air coming our way. And for a family who needs a little help.
While I cook, I listen to music or watch sappy movies with happy endings (at this time of year I'm apt to be watching Hallmark or Falalala Lifetime movies). Throughout the day, scents drive my children into the kitchen as predictably as hatchling turtles seek the ocean. They always want to know what's for dinner or whether there's something ready to taste. Sometimes I get an offer to help, but most often a child wanders into the kitchen and perches on a stool to talk. Those conversations usually begin casually -- chatter about school, work, teachers or friends -- and then ripen into poignant revelations. A lot of connecting happens in my kitchen.
I'd like that to happen in yours too, so I'll share some of my recipes. Get into your kitchen and wait to see who passes through:)
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2 pounds ground turkey or pork
1 large onion, chopped
2 large cloves of garlic, chopped
24 oz. jar salsa (use mild, medium, or hot to your taste)
3 cans White Northern Beans
2 32oz containers of chicken broth
2 tsp. cumin
Finishing items -- diced avocado, grated Monterey Jack Cheese, and sliced lime wedges
Saute onion and garlic in a Dutch oven with a scant bit of olive oil, till translucent. Add meat and cook until no longer pink. Transfer mix to a crockpot or just leave in the Dutch oven if you don't have a crockpot. Add salsa, beans, broth, and cumin. Cook in covered crockpot on high for 2 hours, or medium for 3 hours, or low for 4 hours. If not using a crockpot, simmer covered for 2 hours.
Place diced avocado into soup bowl. Ladle in chili. Sprinkle with grated cheese. Squeeze a small wedge of lime into soup.