From my mailbag:
“Hi, Jan: Do you have a good recipe for white chili?” – Betty Findley, West Palm Beach
Hi, Betty – nice to hear from you. (Betty worked for decades at The Post as the manager for inventory – the person who ordered everything we needed.)
One of the best white chili recipes going, which has been around for years, is the Neiman Marcus Chili Blanco (White Chili) recipe. My food buddy Kitty Crider, of Austin, Texas, tells me it’s a classic. I found several versions – this one uses canned beans for speed; it’s also lower in fat than others. Freezes just fine.
Adaptation of Neiman Marcus White Chili
- 2 cans (14 1/2 oz.) chicken broth, all fat removed from top
- 1 large onion, chopped
- 2 rounded teaspoons minced garlic
- 1 can (4 oz.) chopped green chilis with their liquid
- 1 (48 oz.) jar of great northern beans (white Michigan beans), with liquid
- 2 t easpoons ground cumin
- 1 teaspoon crumbled leaf oregano
- 3 or 4 hearty shakes of Tabasco or other hot sauce
- *optional: pinch of cayenne pepper
- 4 large skinless/boneless chicken breast halves, poached or simmered
- for garnish: any or all of the following – thinly sliced green onion tops, fat free shredded cheese, sliced jalapenos, fat-free tortilla chips (Guiltless Gourmet is one brand available)
In a large pot or Dutch oven, pour just a bit of the broth and set the rest aside to save for later. Add onion and minced garlic, simmer and stir until onion is wilted and it is good and hot. Add the chilis, stir well. Add beans, liquid and all, then mix in the cumin, oregano, Tabasco, and the cayenne if you choose to add it. Bring it all to a boil and add the chicken, torn into bite-size pieces. Combine well and simmer, covered, for at least 30 minutes. ( Several hours over very low heat won’t hurt!)
Serve piping hot, topped with your favorite garnishes. (And cornbread!) Pass the Tabasco for those who really like it hot.
(Makes about 12 servings)
“Hi, Jan: I have my inlaws in town and took them to The Girls market in Delray Beach. We picked a bunch of strawberries and I have to say they are some of the best I ahve ever eaten. Last year, I remember you had a recipe for Strawberry Bread. Can you please repost it I never got around to making it last year and would love to try it.” – Kelly Algonas Bush, Delray Beach
Sure, Kelly – it’s a great recipe to have in your stash. Thinking of it always reminds me of the newsroom, where I still have fond memories.
The recipe works with sliced peaches, too (drain them, though.)
Strawberry Bread Recipe from the copy desk
- 1/2 cup butter (1 stick)
- 3/4 cup sugar
- 3 eggs
- 1/2 cup vanilla or plain yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups sliced strawberries
- 1/2 cup toasted nuts (pecans, almonds or walnuts)
Cream the butter and sugar till smooth in the bowl of an electric mixer. Add eggs, one at a time, mixing well. Add vanilla and mix.
Whisk together the flour, baking soda, baking powder and salt. Add the dry mixture alternately with the sour cream in three additions, starting and ending with the flour. Mix at low speed until just combined — do not overbeat.
Stir in the strawberries and nuts by hand.
Bake in a greased loaf pan, at 350 degrees for about 1 hour, or until a knife inserted in center is clean.
Cool in pan for 10 minutes; turn out and cool completely. Glaze, if desired, with a powdered sugar mixed with lemon juice. (1 cup sugar to about 1 tablespoon juice)
Bread freezes very well.
Note from Jan: Leftover bread makes a great bread pudding, layered with berries and the egg mixture.