Thursday, November 20, 2008
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
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