Thursday, January 28, 2010

Vegetarian White Bean Stew

 This is what I served for dinner last night. 
It's a super easy one-pot dinner that is healthy, filling, and absolutely delicious!

This recipe makes a lot but it does freeze very well.

This is what you need:

1 TBSP olive oil
1 medium white onion, chopped
6 cloves garlic, minced
3 green chile peppers, seeded and minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 package baby bella mushrooms, sliced
1 can cannellini beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
4 green onions, chopped
1/2 bunch fresh parsley, chopped
1c. white wine (I use Sauvignon Blanc)
2 (14.5 oz.) cans chicken broth
2 tsp. chicken bouillon
1 tsp. dried rosemary
1 tsp. dried thyme
1 TBSP dried oregano
1 1/2 TBSP ground cumin
2 bay leaves

1.  In a large pot, heat olive oil over medium heat. 
Add onion, garlic, and chile peppers.  Stir and cook
until onions begin to soften.

2.  Add all of the remaining ingredients.

3.  Cover, reduce heat to low, and simmer 90 minutes.

4.  The white is already open, so pour a glass, relax,
and enjoy the amazing aromas that are filling your kitchen!

Thursday, January 21, 2010

Kicked Up Chicken Broth

If you don't make your own chicken broth (who does, really?),
here's a tip from Julia on how to jazz up the store bought stuff: 

Add white wine! 

I've tried this a few times and it really does enhance the flavor.
I mean, it's still chicken broth, but its really good chicken broth! 

Here is what you do, according to Julia
in Mastering the Art of French Cooking:

Start with 2c. store-bought chicken broth.

Add 3 TBSP each: sliced onions, carrots, and celery,
1/2c. dry white wine, 2 sprigs of parsley, 1/3 bay leaf,
and a pinch of fresh thyme.

Simmer 30 min., strain, and it's ready to go in your recipe.

Bonus:  You now have a bottle of white open,
so you might as well have a glass!

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