Welcome to Friday Food Fight, where two recipes duke it out to become my supper.
This week's contenders:
WHITE BEAN CHICKEN CHILI WITH KALE: A nice twist on chili. And a good way to reuse that chicken you made last night! If you have any kale left over, you can make some really yummy kale chips as a substitute for you favorite salt & vinegar.
*Mum's tip: buying dried beans in bulk can be a lot cheaper. If you plan on cooking with dried beans, prep them the night before by boiling them in water until they're ready. Just be patient, it does take a bit longer!
- 5 tablespoons extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1″ piece of ginger, peeled and minced
- 2-3 jalapeño peppers, finely chopped
- 1 small red or yellow onion, diced
- 2 cans white beans, drained and rinsed (or use 1 can white beans and 1 can bean medley, as I did)
- 1.5 cups salsa verde
- ¾ cup chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon ground cayenne pepper (optional)
- ½ teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ½ tablespoon sea salt
- 2 teaspoon freshly ground black pepper
- 2 cups cooked chicken, shredded
- 1 bunch kale, washed, stemmed, and coarsely chopped
Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Once hot, add garlic, ginger, jalapeño, and onion and saute until lightly browned and fragrant, about 3 minutes. Stir in beans, salsa verde, and chicken broth. Reduce heat to low, then mix in cumin, cayenne, cinnamon, oregano, salt, and pepper. Stir in shredded chicken. Cover and let simmer over very low heat for 45 min – 1 hr. (Chili can be kept at a low heat for a few hours if you have the time – this way, the flavours really mingle and the end result is even tastier!) Before serving the chili, heat 2 tablespoons olive oil over medium heat in a large frying or saute pan. Once the oil is hot, add kale and a teaspoon of water to the pan. Saute until kale begins to wilt, about 2 minutes. Season with salt and pepper to taste. Mix kale into chili and divide into serving bowls. Feel free to garnish as desired, you can add avocado, cilantro, feta, scallions, hot sauce, or whatever you prefer!
Recipe courtesy of popartichoke.
SQUASH COCONUT CURRY: I love cooking with coconut milk, and this recipe really brings out all the right flavours! And I think after this crazy week of snowstorms, it would be nice to cook something that really warms you up.
*Mum's tip: if you've cooked a lot of squash and don't know what to do with the rest, add it to an omelette! Fry it up with some cinnamon and add a bit of maple syrup. Delicious!
- 6 cloves garlic
- 2 tablespoons minced ginger
- 2 teaspoons olive oil
- 1 teaspoon each curry powder and chili powder
- ½ teaspoon each turmeric and cayenne pepper
- 5-6 cups peeled, chopped squash (I used kabocha – butternut would be good, too)
- 1 15-ounce can thick coconut milk
- 3 tablespoons red curry paste (I used Massaman curry paste)
- 3 tablespoons creamy peanut butter
- ½ tablespoon honey
- 2 15-ounce cans fire roasted diced tomatoes
- 1¼ cup light bulgur, uncooked cilantro for topping
Cook bulgur according to package directions. Set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant. Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken). Add the bulgur to the skillet and mix well, or serve the curry over individual servings of bulgur. Add chopped cilantro just before serving.
Recipe courtesy of pinch of yum.
*VERDICT*: I made some roast chicken earlier this week and still have some leftovers, so I'm going to make the White Bean Chili. Also, this is going to be another busy week, so I might as well make something to last me a few days!