Featured Recipe

Roasted Cauliflower Bisque

Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news.  Cauliflower tends to take on the flavor of what it's paired with.  It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw.  I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator.  It's light and has a lovely mild flavor.  You could add cheese, veggies or a protein to add a little zip to this bisque. "The flavor of roasted cauliflower is wonderful!" 

White Bean, Sauteed Onion and Chicken Chili

"A rich flavorful chili that is easy to prepare; 
serve with crusty garlic toast and salad 
for a complete meal!"
INGREDIENTS:
2 tablespoons olive oil
4 boneless skinless chicken breasts, cubed
2 medium onions, quartered and sliced
5 garlic cloves, crushed and chopped
2 cans chopped green chilies
5 cups chicken broth
2 teaspoons dried oregano
2 teaspoons cumin
1/4 teaspoon black pepper
4 cans white beans, (kidney, navy, or cannellini)
1 1/2 cup heavy cream

PREPARATION:

1.      Cut the raw chicken into 1/2” slices, then cut the slices into 1” sections (approx.)

2.      In a large stock pot, sauté onions and chicken until onions are softened the chicken is cooked through; add garlic and sauté for a minute more.

3.      Add green chilies, chicken broth, oregano, cumin and black pepper.  Bring to a low boil.

4.      Add the beans (drained) and simmer for 30-40 minutes, uncovered.

5.      Stir in heavy cream and return to a simmer.

6.      Serve and enjoy!


Variation:  To make this in a crock pot, complete steps 1 and 2 (use a sauté pan).  Add all ingredients to a crock pot and cook on low for 3 1/2 hours.