That's Natural! Turns a New Page

That's Natural - a Pueblo-based news-magazine that I've been working with for over a year - has gone to FULL COLOR! Tisha, my dear friend and the publisher, has bitten the bullet and printed the whole news-mag in color on beautiful glossy paper! And the paper looks fantastic! What an eye-popping edition! Click on the title of this blog to check out her website!

That's Natural can be found all over Southeastern Colorado - and get ready to see more of us! We just won a USDA Grant for the Sustainable Agriculture Research and Education to create a curriculum series for elementary students to learn about sustainable, seasonal, locally-produced products and the nutritional and social benefits of supporting local farmers and ranchers! We're so excited! And boy do we have a lot of work cut out for us!

White Chicken Chili

At my brother Chris' request, I'm posting a recipe that requires less effort than the other gluten free recipes. This recipe is from our Mom, Paulette. I'm lazy enough not to saute the onions with the cumin, green chili, garlic, and chicken in advance and just layer it in the slow cooker. I also added one 15-oz can chopped stewed tomatoes.

White Chicken Chili

3 16-oz cans Great Northern White Beans, not drained
1 T olive oil
2 medium onions, chopped
4 cloves garlic, minced or pressed
2 4-oz cans chopped mild green chilis or 1-2 roasted Anaheim Green Chilis, skinned, seeded, chopped (these can make the chili spicy)
2 t gd cumin
1 1/2 t oregano
1/4 t cayenne pepper (optional)
2-4 c chopped cooked chicken
6 c chicken broth
salt/pepper
3 cups monterrey jack cheese

Saute onions, garlic, spices and chicken. Add beans and broth.
Simmer on medium heat for 20-40 mins. Add cheese just before serving.
Tastes better after a day to let the flavors mix together.

OR

Layer onions, garlic, chicken, chilis in your slow cooker. Top with 1 14-oz can stewed chopped tomatoes with green chilis (Muir Glen has a great version) and 2 15-oz cans chicken broth. Cook on low for four hours or until bubbling hot. Top with cheese and tortilla chips.

If it's too spicy, add some brown sugar and half-and-half. Makes it creamy and cuts down the spice a little bit.

Serves 8-10