White Chicken Chili- Mom

Yield:  6 servings

1 lb boneless, skinless chicken breasts, cooked and shredded

1 small onion, diced

1 tbsp olive oil

2 cloves garlic, finely minced

4 cups chicken broth

1 (4 oz) can diced green chilies

1/2 tbsp cumin

3/4 tsp paprika

1/2 tsp dried oregano

1/2 tsp ground coriander

1/4 tsp cayenne pepper

salt and pepper to taste

1/2 cup cream, milk, or canned milk

1 zucchini diced (or equivalent of celery)

2 (15 oz) cans white beans, drained and rinsed

1 tbsp lime juice

opt. for serving:  chopped fresh cilantro, shredded Monterrey Jack cheese, tortilla chips

Saute onion and zucchini (or celery) in olive oil until tender.  Add garlic and cook 30 seconds.  Add broth, chilies, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper to taste.  Bring mixture just to a boil then reduce heat and simmer 15 min.  Stir in milk or cream and 1 can of beans.  In blender or food processor puree remaining can of beans and 1/2 cup of broth from the soup.  Add to soup and simmer about 15 minutes longer.  Mix in lime juice and serve with cilantro, cheese, and chips, if desired.

Ganache- Bri

8 ounces semisweet chocolate, chopped

3/4 cup heavy whipping cream

2 Tablespoons unsalted butter

Place the chocolate in a heatproof bowl. Put the cream and butter in a small saucepan, and bring just to a boil, over medium heat. Pour the cream over the chocolate and allow to stand for 5 minutes, then stir until smooth.

You can either immediately pour over cake for a glossy chocolate glaze, refrigerate and roll into truffles, or refrigerate and then whip into a light frosting.

Chocolate Torte- Bri

6 large eggs, separated

1 cup unsalted butter, cut into small pieces

9 ounces semisweet chocolate, chopped (or high quality chocolate chips)

1 cup granulated sugar

1 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

Preheat oven to 350 degrees F (177 degrees C) with rack in the center of oven Butter a 9 x 3 inch (23 x 8 cm) springform pan or spray with nonstick cooking spray. Line bottom of pan with parchment paper.

Separate the cold eggs, placing the whites and yolks in separate bowls. Cover both with plastic wrap and bring to room temperature (about 30 mins.). 

Meanwhile, melt the butter and chocolate in a heatproof bowl placed over a saucepan of simmering water. Place egg yolks and 1/2 cup sugar in the bowl of your electric mixer (or use a hand mixer). Beat on medium high speed until thick and lemon-colored, about 3-5 minutes. (Eggs should have tripled in volume, be thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.) Beat in the vanilla extract and melted chocolate mixture. 

In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form. Using a rubber spatula or whisk, fold a small amount of whites into the egg yolk mixture to lighten the batter. Add the remaining egg whites, folding just until incorporated. Do not over mix or batter will deflate. Pour into the pan, smoothing top. 

Bake for about 40-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. (During baking the surface of cake will form a crust which will collapse as it cools.) Remove from oven and place on a wire rack to cool. 

Candis' Amazing Black Beans

Rinse and soak 1 lb (about 2 cups) of dried black beans overnight about 10 hours.  Rinsed again. End up with 6 cups of beans.

Crock Pot

6 cups of beans

3-8oz. cans of tomato sauce

1/3 cup of olive oil

2 cups water

6 minced cloves of garlic

1 minced onion

1 Tbsp. ground cumin

1 Tbsp. Chili powder

1 Tbsp. Salt

Mix in crockpot and set on High for 6 hours.

Great served with rice, quinoa, or just on their own!