In the thirty years I lived in or around Chicago, a winter occurred in every one of those years. You could look it up. And, every one of those winters has been painfully cold and prolonged.1 (Full Disclosure: The photo atop this post occurred at our old home in Durham, N.C., where, we discovered, winter also happens.)
One felicitous consequence of this otherwise unfortunate situation is that I accumulated, after careful and replicated testing, recipes for four winter dishes that meet my criteria for cold weather survival rations:
- The recipes are easy to understand and can be completed by someone with no culinary skills beyond the capacity to follow simple directions. There are, for example, no instructions to “deglaze” whatever it is one deglazes (donuts?) or “start with a basic mirepoix.” And, everything on the list of ingredients can routinely be found at the local medium sized Jewel grocery store.
- The leftovers can be frozen and will taste as good or better reheated than the servings that were consumed the day they were cooked.
- One serving results in most folks — well, those who are not teenage boys — feeling content but not bloated
- The first, second, third… and last mouthful overwhelms winter despair and triggers expressions of epicurean delight, such as Yummmm or its equivalents2
Being generous of spirit, I hereby grant amnesty to those living without the benefit of horrid winters who nonetheless wish to indulge in these feasts.
Now, on to today’s offering.
White Chili With Salsa Verde
White chili is my favorite dish of the batch. My first serving of this potion was at a dinner prepared by the greatest fiber artist I’ve ever known. This is a treat that everyone seems to love. As my elder son once declared,
You don’t have to be Caucasian to like white chili.
The original recipe has been modified, most recently by The Duchess.
• 2 pounds ground raw turkey (not all white)
• 1/2 cup chopped onion
• 2 clove garlic, minced
• 3 cups chicken broth
• 2 15-ounce can great northern or white kidney beans, rinsed and drained
• 1 4-ounce can diced green chilies
• 1 1/2 teaspoons ground cumin
• 2 teaspoons turmeric
• 1/4 teaspoon pepper
• 1/4 cup water
• 2 tablespoon all-purpose flour
• 1 cup shredded Monterey Jack cheese
• 6-7 medium tomatillos, husks removed, and finely chopped
• 1 medium finely chopped onion
• 2 small Serrano or Jalapeno peppers seeded and finely chopped (Jalapeno is slightly hotter, leave some seeds if you like very spicy)
• 1 tablespoon snipped fresh cilantro or parsley
• 1 teaspoon finely shredded lime peel
• Juice from 1 lime
1. For Salsa Verde, in a medium mixing bowl stir together tomatillos, onion, serrano or jalapeno peppers, cilantro or parsley, lime peel and lime juice. Cover and chill up to 2 days or freeze up to 1 month; thaw before using. Best if made the day before serving.
2. In a Dutch oven cook ground turkey, onion, and garlic until turkey is no longer pink and onion is tender. Drain fat from pan and any juice.
3. Stir in the 3 cups chicken broth, beans, undrained chili peppers, cumin, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes. Then uncovered for another 30 minutes, taste and add additional turmeric and cumin to taste if needed.
4. In a small bowl stir together the 1/4 cup water and the flour. Add flour mixture to the chili mixture. Cook and stir until thickened and bubbly. Cook and stir for 5 minutes more.
5.Top each serving with some of the shredded cheese and the Salsa Verde. I prefer to serve the chili and have bowls of salsa and cheese so each person can top with what and how much they prefer
Recipes For Winter Sustenance & Verve:
Photo by zessgee51
- DrHGuy is not a celebrant of the Winter Wonderland conceit or a participant in any winter sports that require equipment other than pillows, handcuffs, and a few extra batteries. In fact, as far as DrHGuy can determine, winter in Chicago is why a merciful God made Maui and keeps airlines flying there. [↩]
- Also acceptable are delectable, luscious, delightful, scrumptious, scrumdidelicious, mmmmmm, delicious, heavenly, yummy, yum yum yum, délicieux, quite toothsome, and damn, that’s good [↩]