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Wednesday, October 6, 2010

Soup, Bread & Basil

This has been my first full day at home for awhile.  I decided to do some cooking and baking since the weather is so nice.  The windows are open and the birds are singing so lets get to work.
This is my pan of Chicken Chili Soup.  

Chicken Chili Recipe
Here is the chicken chili recipe - you can alter the level of 'heat' by using only Original Rotel Chilies instead of the "Hot".  And I tend to use more of some of the items:

2 lbs chicken breast -cooked and shredded (I usually use at least 3lbs and "Smart chicken"  tenders - tastes the best and easier to shred)
3 cans Great White Northern Beans
Olive oil for sautéing
1 med white onion - diced
3 cloves garlic - minced
2 tsp - cumin
1 tsp - oregano
1 tsp - salt
4 oz chopped green onion
14 oz Chicken broth
1 can - Rotel Hot chilies (I use 1 can original & 1 can Hot)
1 cup sour cream (full fat works best - don't use fat free)
3 cups - shredded Monterey Jack cheese
Cilantro - chopped (adjust to your personal preference for the flavor)

Cook and shred or cut up chicken breast.  Sautee chopped white onions; chopped green onions; garlic and spices in oil.  In soup pan add GWN beans; rotel chilies; chicken broth; onions and spices and shredded chicken.  Cook for at least 1 1/2 hours.  About 10 minutes before serving - add sour cream; Monterey Jack cheese and cilantro.

Now for the bread :

Apple Buttermilk Bread
Apple Buttermilk Bread
A quick-bread recipe especially suited to breakfast; make it the night before for best flavor.
Serves 8 (1 loaf)
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup natural bran cereal
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1 1/3 cups buttermilk
3/4 cup sugar
1/4 cup vegetable oil
1 large egg
1 teaspoon grated orange zest
2 Gala or Golden Delicious apples, cored and chopped


1.    Heat oven to 350 degrees F. Grease a 9- by 5-inch loaf pan In medium bowl, combine both flours, the bran cereal, baking soda, baking powder, and ginger. In large bowl, beat buttermilk, sugar, vegetable oil, egg, and orange zest.
2.    Add flour mixture to buttermilk mixture, stirring just until combined. Fold in apples. Spread batter in prepared pan and bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes. Cool completely before serving.

This is my basil plant, isn't it wonderful.  This weekend while our friends were in town from Omaha we looked up a recipe for Fried Basil on the internet.  It just takes about a second to fry and drain on paper towels. (Stand back when you drop the handful of leaves in hot oil - it splatters) Transfer to plate, sprinkle with shredded parmesan cheese, salt and pepper.  Delicious! 

Fried Basil Leaves

  1. Heat 2 cups oil in wok until almost smoking and drop in handfuls of leaves so they turn brilliant green and crisp in seconds.
  2. Lift onto paper towels with a slotted spoon.
  3. Serve quickly, sprinkled over other dishes just before serving so the leaves don't have time to lose their crispness.
  4. Or pass a bowl of them around on their own for a new sensation in flavour and texture. 
Thanks for stopping by.  Sheila

1 comment:

  1. Holy Cow!!! I love this post! Why didn't we make that when I was there. Thanks for the recipes, I'm definetly going to try them all.