Posts by tag: dairy free

  • White Bean Chili with Chicken and Sweet Potatoes

White Bean Chili with Chicken and Sweet Potatoes

Posted on January 15, 2018
Category:

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.

White Bean Chili with Chicken and Sweet Potatoes | www.floatingkitchen.net

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.

White Bean Chili with Chicken and Sweet Potatoes | www.floatingkitchen.net

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.

Cheers,

Liz

Recipe slightly adapted from Gluten Free Goddess

White Bean Chili with Chicken and Sweet Potatoes

Serves about 6

White Bean Chili with Chicken and Sweet Potatoes

Ingredients

  • For the Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, peeled and chopped
  • 2 jalapeño peppers, minced
  • 2-inch piece fresh ginger, peeled and minced
  • 4 garlic cloves, peeled and minced
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 2 (15-ounce) cans white beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 4 cups cooked and shredded chicken
  • 1/4 cup fresh cilantro, roughly chopped
  • Juice from 1 lime

  • For Topping
  • Fresh cilantro, roughly chopped
  • Sliced jalapeño peppers
  • Red pepper flakes

Instructions

  1. In a large heavy-bottom pot, heat the olive oil over medium-high heat. Add the chopped red onion and sauté for 2-3 minutes, stirring frequently. Add the jalapeño peppers, ginger and garlic and sauté another 1-2 minutes, until fragrant. Then add the sweet potatoes, oregano, cumin, chili powder, salt and red pepper flakes, stirring to coat the vegetables in the spices. Stir in the white beans and chicken broth.
  2. Cover the pot with a lid and bring the chili to a boil. Then turn down the heat to maintain a simmer and cook, covered, for about 25-30 minutes, or until the sweet potatoes are tender. Stir in the shredded chicken, cilantro and lime juice and cook until the chicken is warmed through, about 5 minutes.
  3. To serve, ladle the hot chili into bowls and top with additional cilantro, jalapeño peppers and red pepper flakes, if desired. Enjoy immediately.
  4. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
https://www.floatingkitchen.net/white-bean-chili-with-chicken-and-sweet-potatoes/

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

  • Ginger Cranberry Sauce with Riesling

Ginger Cranberry Sauce with Riesling

Posted on November 16, 2017

Exactly one week until Thanksgiving!!!

Yay! I’m so excited. Thanksgiving is like my Christmas. I feel like a little kid again. All wide-eyed and giddy, anxiously waiting for the turkey to shimmy down the chimney and bring me delicious presents.

Wouldn’t that be a sight?!?!

This is actually going to be my last blog post before the Holiday. I’ll be busy over the next several days preparing for Thanksgiving in real life. And I also kind of figured that you guys mostly have your menus set at this point in the game. But I will be sharing some new and old content over on Instagram and Facebook, so make sure to come say “hi” to me over there when you get a chance. And feel free to reach out with any last minute Thanksgiving-related questions. I’m happy to help if I can!

In the meantime, let’s get down with this Ginger Cranberry Sauce with Riesling.

Ginger Cranberry Sauce with Riesling | www.floatingkitchen.net

I love cranberry sauce (and fresh cranberries, too!). And I always have. I don’t really see it as a condiment, per se. Instead, cranberry sauce gets full on side dish status in my eyes. Give me a BIG scoop. And then give me a second big scoop. That’s probably the right amount.

Got leftover cranberry sauce? Then try making these Hazelnut Linzer Cookies!

I’ve made this Molded Cranberry Sauce recipe for as many Thanksgivings as I can remember. But this year, I decided it was time to shake things up and try out a new recipe.

This Ginger Cranberry Sauce with Riesling is naturally sweetened with maple syrup. And it has a nice spicy kick from a generous amount of fresh ginger. My initial instinct was to add red wine, but then I decided to reach for something lighter instead. And I must say, that was a very good decision. Because the Riesling keeps this cranberry sauce crisp, vibrant and refreshing. It feels very grown-up to me. And not overly sticky and sweet, like some other versions I’ve tried in the past.

If you want a thinner sauce, try adding a bit more wine. And you can adjust the sweetness as well by adding a touch more maple syrup, if desired. The overall sweetness will depend on the type of Riesling you use, so definitely make sure you taste and adjust the final dish before serving it to your guests.

I always make my cranberry sauce a few days in advance. It’s an easy item to get done and checked off your “to-do” list before the big day arrives!

I hope you all have a fabulous Thanksgiving! Get out the stretchy pants!

Cheers,

Liz

Ginger Cranberry Sauce with Riesling

Serves about 8-10

Ginger Cranberry Sauce with Riesling

Ingredients

  • 1 (12-ounce) bag fresh cranberries, thawed if frozen
  • 1/3 cup maple syrup
  • 1/3 cup Riesling
  • 1 1/2 -2 tablespoons peeled and minced fresh ginger
  • 1/8 tsp. salt

Instructions

  1. Combine all the ingredients in a heavy bottom saucepan placed over medium heat. Bring to a simmer and cook, stirring frequently, until almost all the cranberries have burst open, about 10 minutes. Remove the saucepan from the heat and set it aside to cool slightly. Then transfer the cranberry sauce to a clean container and refrigerate to chill completely.
  2. The cranberry sauce can be stored in an airtight container in your refrigerator for 4-6 days.
https://www.floatingkitchen.net/ginger-cranberry-sauce-with-riesling/

SaveSave

SaveSave

SaveSave

Send this to friend