It's green chilies (I prefer the Hatch variety), white beans, chicken, and cilantro, slow-simmered for hours to become a stew that's creamier and more tender than its tomato-based counterpart. Make this white chili, and you'll be the talk of any tailgate. To take a peek at how it's done (like all things Paula, it starts with butter!), read more.
OK, I gave in, but just a teeny tiny bit. I'm still grilling, but I was so chilly last night and today that somehow a chuck roast found its way into my grocery cart and lo, a pot roast was born. We need some braising birth control around here stat — aka sunshine! warmth! — or I'm going completely over to the dark side of soups, stews, and all things slow-roasted.
This can't happen.
See the three keys to a perfect pot roast — and her recipe — when you read more.
I never tire of the bold spices that go into chili, but I like to play around with its accompaniments. Sometimes I'll reach for a hunk of white bread, and other times I'll ladle chili over a plate of pasta, Cincinnati-style. For a soothing meal, try the stew over an ultracreamy bowl of quick-cooking polenta. For the recipe, read more.
Compote also refers to a deep, stemmed dish that's used to retain fruit, nuts, and candy.
Source: Flickr User jules:stonesoup
This recipe calls for white fish, scallops, and shrimp, all of which can be purchased frozen and defrosted beforehand — a great way to enjoy the bounty of the sea on a shoestring budget.
Since all the ingredients cook quickly, dinner will be ready in less than half an hour. Make this tonight when you get the recipe.
Hours later, when the scent wafting from the crockpot tells me that dinner's ready, I'll enjoy it at the table with the rest of the leftover wine. Sound like a relaxing close to a long, busy week? Then make the recipe yourself when you read more.