Quick bite: white (green?) chicken chili

When I'm on a long training run the thoughts passing through my head range in from "How do I solve that equation?" to "Why didn't the Flintstones just run instead of run with their car?" to "Can I eat my whole pantry after this run?" ... and then there are other times when you could drive a truck through my head. Homer Simpson once said in a very intellectual conversation with his own brain:

"OK brain, let's get things straight. You don't like me, and I don't like you, so let's do this so I can go back to killing you with beer."

My legs and I have a similar agreement after several miles. Part of the agreement is no long cooking sessions after a training run. At the same time, frozen food does not satisfy the taste buds. Seems like my taste buds need to have a peace treaty with my legs. However on my last run I thought of this white chicken chili my mom made frequently when I was a kid. Don't ask me why it jumped into that vacant space, but my taste buds would not be deterred despite my legs. Fortunately it is super simple to make and doesn't lack in the flavor department. Peace achieved.

green and white chicken chili

1.5 chicken breast cut into 1 inch cubes
salt and pepper
olive oil
1 onion, chopped
3 cloves of garlic, minced
3 cans (15 oz. each) great Northern beans
2 tsp. cumin
1 tsp. oregano
4 oz. can of chopped jalapenos
4 oz. can of chopped green chilies
30 oz. chicken broth
cheese, sour cream, and Tabasco for toppings

Heat about 2 tbsp. olive oil in large pot over medium heat. While heating, season chicken with salt and pepper. Cook chicken in olive oil until just cooked through - 5-7 minutes. Remove chicken from pot and dump out any excess water.

Add more olive oil and heat. Cook onion and garlic until onions are translucent - about 5 minutes. Add all three cans of great Northern beans, liquid and all. Stir in cumin and oregano. Reduce heat to low and let simmer for 10 minutes.

Add jalapenos, green chilies, and chicken broth. Simmer for another 10-15 minutes. Served with a sprinkle of cheese (shredded Monterrey and/or cheddar is excellent), sour cream and Tabasco.

roasted butternut squash and sweet potato risotto

I'd like to tell you that Fall has hit New England. I'd like to tell you that we are currently enjoying the foliage of a perfect New England mid-October in all its glory of fiery reds, glowing oranges, and radiating yellows. And while there have been glorious moment, the weather is hell bent on keeping with some of the most unusual weather I've seen in the past year, it snowed yesterday. Seriously, it snowed. At this point I think the best chance the weather men of New England have at predicting the weather is to throw darts. Just wish the bulls-eye wasn't "perfect fall like weather".

So I had this dish all planned out to compliment the vibrant colors I love so much but it turns out I should have made New England clam chowder instead. It features some excellent Fall veg but don't feel confined to make it only on those perfect Fall days. Like the USPS, it works rain, shine, snow, sleet, or cats and dogs.

Roasted Butternut Squash and Sweet Potato Risotto

1 hefty butternut squash, peeled and cubed in 1 inch pieces
1 large sweet potato, peeled and cubed in 1 inch pieces
1 tbsp. fresh thyme
olive oil
1 onion, chopped
2 garlic cloves, minced
2 cups arborio rice
1 cup white wine
5-6 cups low sodium chicken stock
1 cup Parmesan cheese, grated
1/2 cup peas (optional)
salt and pepper

Step 1: Pre-heat oven to 400. While the hot box is heating up, make Q*Bert excited and cube that butternut squash and sweet potato. 1 inch pieces will do but the trick is to make all the pieces relatively similar in size. This way they will roast evenly. Toss with 1 tbsp. olive oil, 1 tsp. salt, 1 tsp. pepper, and 1 tbsp. fresh thyme.

Step 2: Thinly cover a large baking sheet with non-stick spray. Spread squash and potato mixture evenly on baking sheet. Roast in oven for 30-45 minutes until squash and potatoes are fork tender. That said, you don't want them to be mush so being slightly on the underdone side is not a bad thing here.

Step 3: Make the risotto while the squash and potatoes are roasting. In a pot warm 5-6 cups chicken stock (veggie stock works too). In a second, larger pot, heat 2 tbsp. olive oil over medium-high heat. Add 2 minced garlic cloves and 1 chopped onion. When onion is translucent (about 5 minutes), add 2 cups of arborio rice. Turn to coat in oil. Add 1 cup of white wine. Let simmer and reduce by about half. Much of this liquid will be absorbed by rice. Add one ladle warmed chicken stock. Wait until liquid is nearly absorbed before adding another ladle full. Repeat this process until rice is tender ... like a cooked pasta ... this is risotto. For more "soupy" risotto, add some liquid. The Brawny dude doesn't have anything on this stuff when it comes to the amount of liquid it can hold.

By this time, the squash and potatoes are done. Remove from the oven. Add almost 1 cup of Parmesan cheese (saving some to sprinkle on top) to risotto followed by squash and potatoes. Toss gently to mix. Salt and pepper to taste.

To add a little green, toss in 1/2 cup frozen peas.

Filling bites

1) I have to lead with the big news that I alluded to in my last post. I'm running the 2009 Philadelphia Marathon! Wait! I'm serious! Don't navigate away! OK so this may not be as big of an announcement as some events in life (e.g. getting married, having kids, buying a house, etc) - no way, this isn't even close - but for those of you who know me, know that I've often uttered the words "I hate running" ... and that would come after running to the car in pouring rain. But I have to thank my sister who has really inspired, encouraged and pushed me to escape that comfort zone and try something new. I'm excited already. I know this isn't food related but it does explain why the postings have been infrequent lately. Training is going very well but takes up a lot of my time. And for some reason, cooking a meal after a 15 mile run isn't THAT appealing ...

2) however, eating a burger is!!!! Epicurious put together a nice preview of the "best" burgers in 12 major metro areas. I really wouldn't mind working my way down this list - ambition is key in life. Most venues serve your standard burger combination, but a few provide ideas for future BBQs - for example Zuni Cafe in San Fran serves theirs on grilled rosemary focaccia with raw aged cow milk cheese. As for my hometown "best" burger, they selected the Schlow Burger from Radius. Now I've never been BUT you are going to have a huge problem telling me that it beats the burgers at RF O'Sullivans. Go ahead and try. But be warned, I might slap you in the face with a patty.

3) Insight into the life of a food critic makes for fascinating reading. Haven't you always wondered about these people? I mean they get paid to eat. Paid to eat!!! Are you eating right now? You could be getting paid for that bite of pizza. Now who looks like the chump for becoming an engineer? But there is a down side as Frank Bruni explains in his unintentionally funny piece. I guess explaining to people you have a job to do at the restaurant table isn't so easy.

4) OK if you've at all been reading my blog, then you know I have a fascination with Sonic. I along with hundreds of other New Englanders thought they didn't even exist. Then I found out they do exist - in Oklahoma. Then I bashed them for advertising so much in New England without having an establishment within 500 miles. Well, turns out I know NOTHING about marketing. I guess they spent 5 years and thousands of commercials building anticipation for the FIRST SONIC IN NEW ENGLAND! Yeah! Major news! You could almost hear the people driving down Rt. 1, heads hanging out their pick-up trucks, yelling "The Sonic is coming! The Sonic is coming!" for all to hear. Oh and please note the servers are wearing rollerskates. Not too sure how those are going to hold up come winter ... do they come with ski attachments?

5) As a person who loves both cooking and technology, the idea of crowd sourcing recipes is a fascinating concept. But I'm skeptical. If we let everyone stand in the internet's kitchen, I don't see how we get the ultimate recipe for anything. I like things simple. You like things salty. He likes things spicy. She likes things sweet. That's four directions that you can take a dish. Who gets the final word here? Too subjective. Wikipedia and similar sites work because they eventually lead to facts, not opinion. Don't you wag your finger at me ... everybody knows that everything on the internet is true.

6) R.I.P. Gourmet Magazine. I hardly knew thee but I know you were a powerhouse in the food literary world. You were always one of those magazines I thought I would be subscribing to when I was much older ... and had much more time to devote to the editorials on the proper method to filet a fish.