White Chili

I am realizing that this is probably the third chili recipe that I've posted, but I felt compelled because Lucas said it was the 'best ever.' I really like a one-pot meal and I love to make it on Sunday night for Monday. Tonight I went to the gym after work and came home to a great meal that just had to be reheated. This recipe is adapted from what I saw Giada De Laurentiis making on Food Network over the weekend. It was nice for summer because it used corn and wasn't super heavy. I used frozen, but you could certainly use fresh. The cannelini beans are light and creamy as well.

White Chili (adapted from Giada De Laurentiis)

Timing - one hour

Ingredients
2 T olive oil
1 onion, chopped
4 cloves garlic, chopped
3 T chili powder
1.5 T cumin
1 T dried oregano
1 T fennel seeds
1.5 lbs ground turkey or chicken
3 T flour
2 cans cannelini beans, rinsed and drained
1.5 cups frozen corn (or fresh)
1 quart chicken stock

How to Make
Heat oil in a dutch oven over medium-high heat. Saute onion for about 2 minutes, until soft, and then add garlic and saute for another minute. Stir in herbs and cook another minute, until fragrant. Add the ground turkey and cook until nicely browned.

Stir in the flour and cook for one minute. Add the beans, corn and stock and bring to a boil. Turn down to low simmer and cook for 50 minutes. Serve with shredded cheddar cheese and hot sauce if you like.

Serves 6

10 Minute Summer Pasta

I'm back. It's not that I haven't been cooking, but I have been so crazy that I haven't had time to write about it. So today, I am trying to get back on the horse. Last night, I made this very fast summer pasta. It is pretty easy to make something delicious in ten minutes when you have the freshest tomatoes and basil possible at your disposal. I hit the Berkeley farmer's market on Thursday and came home with the tiniest cherry tomatoes in all colors and they made this super quick and easy pasta that everyone loved.



10 Minute Summer Pasta



Timing -10 minutes (plus the time to boil the water)



Ingredients
1 lb penne pasta
2 T extra virgin olive oil
2 large shallot, sliced thinly
3 cloves garlic, minced
2 cups cherry tomatoes, halved
30 leaves basil, torn
1 small container drained bocconcini (small fresh mozzarella), cut in half if they are large
Parmesan cheese


How to Make
Cook pasta according to package directions, reserving about one cup of pasta water before draining. While pasta cooks, make the sauce.

Heat oil over medium-high heat. Add shallots and saute about 2 minutes and then add garlic and cook for about thirty seconds. Toss in tomatoes and basil for about one minute. Add the cooked pasta and toss with the reserved pasta water over low heat until the pasta is coated. Turn off the heat and add the mozzarella. Toss and serve with Parmesan cheese

Serves 6