This post was originally published here on December 12, 2013. I’ve since updated the photographs and text. I hope you try it out!
Talking about the weather always makes me feel old. Because it just seems like something that older people love to do. But jeez, we’ve had some wild weather here in New England this month. And I can’t help but talk about it.
This January, we’ve experienced some of the most extreme weather I’ve seen in a long time. First, there was the bomb cyclone/blizzard, which buried us in snow and resulted in major coastal flooding and power outages across the region. Then we had a stretch of frigid temperatures, with the thermometer barely reaching above zero degrees for almost a whole week. And then magically, it was 50-60 degrees. And rainy. Like really rainy. Cue more coastal flooding. And now, we’re back to living in the frozen tundra.
That’s a lot of weather for two weeks. And frankly, I feel exhausted by the whole situation.
The only thing I seem to be able to do to soothe myself is to make an endless supply of comfort food.
This White Bean Chili with Chicken and Sweet Potatoes has been a go-to Winter recipe of mine for many years now. I just love how quick and easy it is to make (it only takes about 40 minutes from start to finish). But it tastes like it’s been simmering for hours. I use one of those rotisserie chickens from the grocery store (a favorite kitchen shortcut of mine, especially for soups), because the meat is always so tender and delicious. And then I load up the pot with fresh ginger, garlic, jalapeño peppers, cilantro and other spices for a major flavor explosion. Two cans of white beans, and a couple of sweet potatoes, make this chili stick-to-your-ribs good.
It’s the perfect recipe for when you’re experiencing some extreme weather. Or, you know, for when you’re experiencing some extreme hunger pangs. Either way, I guarantee it will fill up your belly with warm, comforting deliciousness.
As it’s written, the recipe for this White Bean Chili with Chicken and Sweet Potatoes is both dairy free and gluten free. But a sprinkle of cheese on top, or a slice of crusty bread on the side, is a good idea, if you’re able to tolerate those things.
Recipe slightly adapted from Gluten Free Goddess
Hi Friends! I’m back after a bit of a blogging break.
So first things first, Happy New Year!!!
How’s your 2018 turning out so far? Are you excited, scared, lukewarm? Did you set any new intentions or goals for yourself?
I always like the fresh start that a new year provides. And while I don’t make resolutions, per se, I do enjoy letting my thoughts center and solidify more deeply on what I hope to accomplish in the next cycle.
This year, I’ve got some big changes coming up on Floating Kitchen. The most immediate and noticeable change that will be happening is a complete website redesign. I’m working with Purr Design on a shiny new logo and custom website (both of which are much needed and long overdue at this point), and we expect to launch sometime mid-February. I’m excited to give the blog a facelift. And to be able to provide YOU with a more user-friendly experience!
The second major thing that’s happening is a move and a new business spin-off. I’m not ready to reveal too many specifics yet, but let’s just say that Floating Kitchen will eventually be an actual place that you can come and visit. I hate to keep you hanging with the lack of details, but I promise to share more about this new project as soon as I’m able too. In the meantime, be sure to keep up with my Instagram stories, because I’m going to be posting some sneak peaks here and there over the course of the next few months. Maybe you’ll catch a glimpse of what’s to come!
But enough about all this stuff. Let’s talk about this Roasted Beet and Radicchio Salad with Wild Rice and Tangerines.
Isn’t it a total looker? Yeah, I think so too. Packed with some of my favorite ingredients (I’m obsessed with golden beets these days!), all the colors of the rainbow and a variety of tastes and textures, it’s a salad that doesn’t feel like a salad. So whether you’re trying to stick to a dieting resolution, or you just like beautiful, delicious and nourishing food, this recipe is for you.
Wild rice is one of those grains that I tend to forget about. I typically reach for quinoa (or just omit the grains all together). But in the recent weeks, I’ve discovered a new love and appreciation for wild rice. It has a hearty “chew”. And it helps to make my salads feel more substantial, which is something I think is important during the cold weather months. No one wants a sad plate of limp greens in the middle of January. So stand with me and just say “NO!” to wimpy salads!
Radicchio is another ingredient that I don’t use very often, so I took a few cues from this genius recipe on Food52 and roasted half of it, while keeping the other half raw. It cuts down on some of the bitterness of the radicchio, but still allows for a few fresh, crunchy bites. Definitely a technique worth trying out!
If you’re looking for more way to use January produce, check out the links below to see what recipes some of my blogging friends have created this month. And join us in eating seasonally by sharing your #eatseasonal recipes on social media!
January Eat Seasonal Recipes
Flavor the Moments — Roasted Butternut Squash Fajitas with Pomegranate Guacamole
Letty’s Kitchen — Vegetarian Greek Egg Lemon Soup with Orzo
Joy Food Sunshine — Roasted Sweet Potato and Black Bean Vegetable Tacos
Healthy Seasonal Recipes — Roasted Garlic Cheddar Soup