Sweet Potato With White Chicken Chili Topping for an Easy Weeknight Meal

There are many white chicken chili recipes out there, and yet somehow I’ve never made it until this week. I decided to use this version as a sweet potato topping, but it would be good on its own or rolled into a tortilla as a taco or enchilada.

Ingredients (makes six servings):

  • Six boneless skinless chicken thighs
  • One large white onion, diced
  • Two four-ounce cans of green chili
  • One fresh jalapeno (seeds removed if you want to tone down the spice, leave them in if you like it hot)
  • One can white beans, drained –navy or cannellini work best
  • 1/2 cup heavy cream
  • 3 tablespoons grass fed butter
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Six sweet potatoes
  • About 1/4 cup water
  • About 1/4 cup avocado oil
  • Sea salt, enough to coat the potatoes in (about a tablespoon)
  • Cilantro, for garnish

Directions:

For the potatoes: Preheat the oven to 400 and prep a baking sheet with foil. Wash the potatoes and set on a paper towel to dry. Once they are dry, coat them with the avocado oil then roll them in the sea salt. Poke them each with a fork twice and place them in the heated oven for about 40 minutes, or until they are soft and can be easily pierced with a knife.

For the chili: While the potatoes are cooking, saute the onions in a tablespoon of avocado oil in a large, heavy pot. Add the green chili and the water and bring to a simmer. Add the chicken thighs whole, then dust with salt. Add the cumin and allow to simmer for a few minutes, turning the thighs occasionally. Add the beans and the heavy cream, and turn the heat to low. Cover and simmer until the thighs are cooked through and tender, about 20 minutes. Remove the chicken thighs and shred them or cut them into small chunks. Place the chicken back into the mixture. Add the butter, and allow to simmer about five more minutes, until the butter melts. Correct for salt and pepper.

Remove the potatoes from the oven and allow them to sit for five minutes. slice them open lengthwise and top with about a cup of the chicken mixture. Sprinkle with cilantro.

White chicken chili topped sweet potato

There are many white chicken chili recipes out there, and yet somehow I’ve never made it until this week. I decided to use this version as a sweet potato topping, but it would be good on its own or rolled into a tortilla as a taco or enchilada.

Ingredients (makes six servings):

  • Six boneless skinless chicken thighs
  • One large white onion, diced
  • Two four-ounce cans of green chili
  • One fresh jalapeno (seeds removed if you want to tone down the spice, leave them in if you like it hot)
  • One can white beans, drained –navy or cannellini work best
  • 1/2 cup heavy cream
  • 3 tablespoons grass fed butter
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Six sweet potatoes
  • About 1/4 cup water
  • About 1/4 cup avocado oil
  • Sea salt, enough to coat the potatoes in (about a tablespoon)
  • Cilantro, for garnish

Directions:

For the potatoes: Preheat the oven to 400 and prep a baking sheet with foil. Wash the potatoes and set on a paper towel to dry. Once they are dry, coat them with the avocado oil then roll them in the sea salt. Poke them each with a fork twice and place them in the heated oven for about 40 minutes, or until they are soft and can be easily pierced with a knife.

For the chili: While the potatoes are cooking, saute the onions in a tablespoon of avocado oil in a large, heavy pot. Add the green chili and the water and bring to a simmer. Add the chicken thighs whole, then dust with salt. Add the cumin and allow to simmer for a few minutes, turning the thighs occasionally. Add the beans and the heavy cream, and turn the heat to low. Cover and simmer until the thighs are cooked through and tender, about 20 minutes. Remove the chicken thighs and shred them or cut them into small chunks. Place the chicken back into the mixture. Add the butter, and allow to simmer about five more minutes, until the butter melts. Correct for salt and pepper.

Remove the potatoes from the oven and allow them to sit for five minutes. slice them open lengthwise and top with about a cup of the chicken mixture. Sprinkle with cilantro.

The easiest and fastest chicken noodle soup

Yesterday was a work from home day like all the rest, except the kids were out of school for a holiday. I, of course, forgot about this holiday and wasn’t prepared to serve them lunch. It was a little cold and windy, so a quick soup sounded good. This recipe is versatile — you can sub in whatever veggies or noodles you happen to have on hand. You could even sub the chicken breast for leftover pork tenderloin, or omit the meat all together. I had only frozen chicken on hand, so I did a quick defrost method. This takes about ten minutes to prep, and can simmer for as little as 20 minutes or as much as an hour. This version serves two tiny people and two adults (or it could make two larger portions).

Ingredients:

  • One large chicken breast (mine was frozen, I popped it into a bowl of hot water for a few minutes)
  • One box (four cups) organic chicken bone broth, plus one cup water
  • Three to four large carrots, peeled and chopped
  • Three celery stalks, chopped
  • One onion, finely chopped
  • Two tablespoons avocado oil
  • One tablespoon minced garlic (two to three cloves)
  • Salt and pepper, to taste
  • About 8 oz (half a normal sized package) rice noodles (you can sub any regular gluten free pasta here)
  • A few sprigs of thyme, leaves torn off and stalks discarded

Bring the broth and water to a boil, add the frozen/partially defrosted chicken breast and lower the heat to a simmer. Cover, and simmer about five to ten minutes, or until the chicken is cooked through. While this is happening, boil a separate pot of water for the noodles.

Add all of the veggies to the pot, and let simmer for a few minutes. Add the salt, pepper and thyme. Pull the chicken breast out and cut it up into small pieces (or shred it if it is soft enough). Add the chicken back to the mix.

Boil the noodles separately until they are al dente, while allowing the soup mixture to continue simmering. Once the noodles are almost done, but not quite, drain and rinse them. Add them to the soup.

Divide into as many servings as you wish (this can make two large servings or four smaller ones).

Buttery beef and barley stew with green chili

I don’t know if it was general pandemic stress or the attempted coup on the government by white supremacists, but yesterday I really got a craving for something comfortable and familiar. I don’t mean to make light of a horrible situation, but jokes and food are how I cope. So I strayed from my usual gluten-free adaptations today for some traditional beef and barley stew—with green chiles because I’m from New Mexico and green chile is how New Mexicans cope. I hope you like it!

Ingredients:

  • 1 large white onion, diced
  • 3 tablespoons avocado oil
  • 5-10 cloves of garlic, to taste
  • 1 lb beef stew meat
  • 12 oz jar or can of green chile
  • 1 cup beef bone broth
  • 3.5 cups hot water
  • 5-8 carrots, depending on size, peeled and chopped into rounds
  • 5-6 stalks celery, peeled and chopped finely
  • 1 tablespoon cumin
  • Salt and pepper, to taste
  • 1/2 cup pearled barley (skip if you are gluten free)
  • 3 tablespoons grassfed butter

Directions:

Heat the avocado oil in a large and heavy soup pan or Dutch oven. Sauté the onion until it it translucent, about five minutes. Add the garlic and and the beef stew pieces, carefully —one or two at a time. Season with salt, pepper and cumin and brown the meat on all sides. Add the green chili and let simmer five minutes on low. Add the broth and water and bring to a boil. Drop the heat back to a simmer for about a half hour, and then add the carrots and celery.

Read the directions on your barley! The one I used took 50 minutes, but there are quicker cooking versions. Once your veggies are almost as soft as you’d like, toss in the barley for time it says on the package. Add the butter at the very end and stir till melted. Adjust broth for salt and serve. Makes about six large servings.

The easiest and best paleo chili

Years ago my husband and I owned a CrossFit gym. We decided to host a “paleo challenge” for our clients, which means, everyone basically cuts out processed foods and follows the paleo diet for 30 days and at the end we hosted a big potluck and handed out prizes. This was when I first discovered how food makes us feel, and that I have a pretty significant sensitivity to gluten. We’ve since added lots of foods back into our diet, especially since we had kids, but we’ve kept many of those clean recipes in our rotation. One of them is a good, classic and easy sweet potato chili. Below is a very easy way to prepare this dish, which has enough for two or three family dinners during the week. This takes less than 15 minutes to prep and can simmer for as little as 30 minutes and as much as 3 hours.

Ingredients:

  • 1 tablespoon avocado oil
  • 1 large yellow onion, diced
  • 2 lbs grass fed ground beef
  • 3 tablespoons chili powder
  • 2 tablespoons cocoa powder
  • 2 tablespoons cumin
  • 2 teaspoons (more or less to taste) sea salt. I start with one teaspoon and work up after that.
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
  • cracked pepper, to taste
  • 2 large cans Italian Style tomatoes, either whole or diced (with the juice)
  • 1 small can of green chilis, diced (heat level is up to you, I use hot!)
  • 1 bag of cubed sweet potatoes (16 oz). You can dice your own, but this makes it so easy.
  • 1/2 cup brown sugar, but only if you don’t care if it’s paleo! If you are a paleo person this can be omitted.
  • Cilantro, for garnish
  • Chopped red or green onion, for garnish

Heat the oil in a large pan or dutch oven. Add the onion and saute until soft, about two to three minutes. Add the beef and chop it down to small chunks. Add the spices, and stir for three to four minutes, chopping the meat to small chunks all the while. Add the tomatoes, green chilis and sweet potatoes and let simmer about ten minutes on medium. Taste and correct for salt and pepper. If you don’t care if it’s paleo, you can add about a half a cup of brown sugar at this point for extra richness. Cover the pot and simmer on low for at least 30 minutes and up to three hours. Serve in bowls and garnish with chopped cilantro and onions of your choice. I also like to add a little bit of goat cheese cheddar.

This chili topped with crispy roasted Brussels sprouts

Tuscan peasant soup made gluten-free

My sister in law got me a copy of Marcella Hazan’s “Essentials of Classic Italian Cooking” for my birthday, and I’ve spent the last week reading it cover to cover. It’s an amazing cookbook, especially if you are a cookbook fangirl like I am. One recipe stuck out to me last week — the Tuscan Peasant Soup With Cabbage and Beans, or, Aquacotta. It’s the perfect anti-thanksgiving meal for when you’re tired of those leftovers and the perfect cold-weather stew. It also happens that I had mountains of the main ingredient—Savoy cabbage— in the garden just ready to harvest, along with a few other items that were ready to be picked and used. I altered this recipe pretty heavily as I didn’t have some of the ingredients available, I didn’t have three hours to simmer, and I wanted to make it gluten free (Marcella’s version is poured over a layer of bread). I also wanted to add some meat to make it a little more hearty. It turned out to be one of our favorite meals and a rare highlight of 2020. Even my husband said it’s “a real winner,” which is high praise from him!

Here is my version of this classic dish:

Ingredients (roughly six servings):

  • One onion, chopped roughly
  • 1/4 c. Avocado oil
  • Sea salt, to taste
  • Several cups finely chopped kale
  • Four to five cups finely chopped cabbage (the more the better)
  • One large can of Italian whole, peeled tomatoes, diced and with the juice
  • About a cup of chicken bone broth (enough to cover the veggies)
  • One lb Italian-style turkey sausage
  • About a half cup of Parmesan cheese, grated
  • One can cannellini beans, drained and rinsed
  • Eggs, as many as the people you are serving. The original recipe called for six, I used two because I was only serving two people and keeping the rest for leftovers.
  • 1/3 cup lemon juice
  • About a half cup of chopped fresh basil
  • Other herbs, to taste (I chopped some fresh parsley and oregano for garnish)
  • Other veggies, to taste (I added a handful of snap peas that were ready to be harvested from the garden)

In a large Dutch oven or stock pot, sauté the onion in the oil until it starts to wilt. Add the turkey sausage and break it up into tiny pieces. Add some salt, then the kale and cabbage. Stir until wilted, then add the tomatoes and the basil. Simmer for an hour on low, covered.

At the end of the simmering hour, in another saucepan, bring the lemon juice along with an inch to two inches of water to a boil. Add the eggs (poach them) when it comes to a boil. Let them poach for about 2-3 minutes.

Meanwhile, add the beans to the veggie mixture. Stir and correct for salt. Add some cracked pepper, to taste. Sprinkle about half the cheese on top of this, and leave simmering on low.

When the eggs are poached and still runny, scoop them from the sauce pan in a slotted spoon and place them on top of the vegetable and sausage dish. Add the rest of the cheese, and let them simmer another minute or so. Garnish with chopped fresh herbs (parsley and oregano worked well).

Serve each person a helping with an egg on top, preferably with a good glass of red wine.