Soup, Stew & Salad

All-American Chili

yield: 8 to 10, active time 30 minutes, total time 120 minutes

Ingredients

  • 6 ounces hot Italian turkey sausage (2 or 3 links), casings removed
  • 2 medium onions, chopped medium (about 2 cups)
  • 1 large green bell pepper, chopped medium (about 1 cup)
  • 8 garlic cloves, finely minced or grated on a microplane (about 8 teaspoons)
  • 1 pound ground sirloin
  • 1 jalapeño pepper, finely chopped
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 bay leaves
  • 1 1/4 cups Merlot or other fruity red wine
  • 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
  • 2 (15-ounce) cans kidney beans, drained
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Procedures

  1. Heat a large pot or Dutch oven over medium-high until hot (about 1 minute). Add sausage, onion, bell pepper, garlic, sirloin, and jalapeno. Cook, stirring frequently and breaking up meat with back of wooden spoon until meat is browned and onions are translucent, 8 to 12 minutes.
  2. Add chili powder, brown sugar, cumin, tomato paste, oregano, black pepper, salt, and bay leaves. Cook until fragrant, stirring constantly, about 1 minute. Add wine, tomatoes, and beans. Increase heat to high and bring to a boil. Reduce to a simmer, cover, and cook until flavors have blended and liquid has reduced, about 1 hour, stirring occasionally to prevent it from sticking to bottom of pan.
  3. Remove cover and cook an additional 30 minutes, stirring occasionally. Remove bay leaves. Scoop into bowls and sprinkle with graded cheddar. Serve with remaining wine.

Salads

Basil-parmesan Chicken Salad

Ingredients

  • 3 quarts water
  • 1 onion
  • 2 garlic cloves
  • 2 bay leaves
  • 1 small bunch flat-leaf parsley, tied with kitchen twine
  • 1 teaspoon salt
  • 6 chicken breast halves, on the bone, with skin, 4 1/2 pounds total weight

For the dressing:

  • 2 garlic cloves
  • 2 cups packed basil leaves
  • 1 cup mayonnaise
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • Juice of 1 lemon
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon salt

Directions

In a large heavy pot, bring the water to a boil. Peel, trim, and quarter the onion. Peel, trim, and smash the garlic.

Add the onion, garlic, bay leaves, parsley, and salt to the boiling water and boil for about 10 minutes.

Carefully slide the chicken breasts into the pot and return the water to a boil. Reduce the heat to low, cover, and poach the chicken for about 15 minutes. Turn off the heat, remove the cover, and let the chicken cool in the liquid.

When cool enough to handle, remove the chicken from the broth, skin and bone it, and shred into bite-sized pieces. Put in a large bowl. (Be sure to strain and reserve the broth for making soups or sauces.)

Make the dressing: Peel, trim, and chop the garlic as fine as possible. Rinse the basil leaves, pat them dry, and chop very fine.

In a bowl, combine the garlic and basil with the remaining dressing ingredients. If you would like a smoother sauce, blend all the ingredients in a blender or food processor until saucelike.

Spoon the dressing over the chicken, toss well to combine, and transfer to a serving platter. Serve within 1 hour of finishing.

Shannon's brother's mother's husband's Potato Salad

Main Fixin's

  • 6-7 medium potatoes, peeled, boiled and diced into 1/2 inch cubes
  • 6-7 hard boiled eggs, diced into 1/2 inch cubes
  • 1 can black olives, sliced
  • 4 dill pickles, chopped

Dressing

  • 1/3 cup or so mayo - to taste
  • 3 big squirts yellow mustard
  • 1 tbsp pickle juice
  • salt and pepper to taste
  • red pepper flakes (optional)

Mix all ingredients gently. I usually put all the dry stuff in a big bowl and use my hands to mix, then put the dressing ingredients on top and mix it again with a serving spoon. Don't overmix or the potatoes will cream and lose their texture...kinda gross. Dad usually saved some olives and an egg and sliced them pretty for garnish. You can also add tobasco instead of pepper flakes, I usually don't add a lot o spice because I'm boring :) Oh, and if it turns out too bland you probably need more mustard...and it;s better if it sits in the fridge overnight, but it isn't neccessary - just tastes a little better the next day.

Chicken Noodle Soup with Dill

Ingredients

  • 10 cups chicken broth, homemade or reduced-sodium canned
  • 3 medium carrots, peeled and diced
  • 1 large stalk celery, diced
  • 3 tablespoons minced fresh ginger
  • 6 cloves garlic, minced
  • 4 ounces dried egg noodles (3 cups)
  • 4 cups shredded cooked skinless chicken (about 1 pound)
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice, or to taste

Directions

Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.

Add noodles and chicken; continue cooking until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

http://www.foodnetwork.com/recipes/eatin...

Firehouse Chili

Ingredients

  • 2 tablespoons vegetable oil
  • 1 1/2 lbs ground beef (for the diet conscious you can also use ground turkey)
  • 1 large onion, chopped
  • 1 fresh garlic clove, minced
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground oregano
  • 2 tablespoons chili powder
  • 2 (8 ounce) cans Ro-Tel tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 2 (16 ounce) cans dark red kidney beans, undrained
  • 5 1/2 ounces tomato juice

Read more at: http://www.food.com/recipe/firehouse-chi...

Directions

  1. Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.
  2. Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
  3. Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).

Ham and Split Pea soup

Ingredients

  • 2 1/2 lbs ham (smoked, bone-in picnic ham)
  • 4 bay leaves
  • 1 lb split peas, rinsed and picked through
  • 1 teaspoon dried thyme
  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, chopped medium
  • 2 medium carrots, chopped medium
  • 2 medium celery, chopped medium
  • 1 tablespoon unsalted butter
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • 1 pinch sugar
  • 3 small red potatoes, scrubbed and cut into 1/2 inch dice (about 3/4 cup)
  • black pepper (freshly ground)
  • red onion, minced
  • balsamic vinegar

Directions:

  1. Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven.
  2. Cover and bring to a boil over medium-high heat.
  3. Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours.
  4. Remove ham meat and bone from pot and set aside.
  5. Add split peas and thyme to stock.
  6. Bring back to boil, reduce heat, and simmer, uncovered until peas are tender but not dissolved, about 45 minutes.
  7. Meanwhile, when ham is cool enough to handle, shred meat into bite-sized peas and set aside. Discard rind and bone.
  8. While peas are simmering, heat oil in a large skillet over high heat until shimmering.
  9. Add onions, carrots, and celery and saute, stirring frequently, until most of liquid evaporates and vegetables begin to brown (5 to 6 minutes).
  10. Reduce heat to medium-low and add butter, garlic, and sugar.
  11. Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes and set aside.
  12. Add sauteed vegetables, potatoes, and shredded ham to pot with split peas.
  13. Simmer until potatoes and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more.
  14. Season with pepper to taste.
  15. Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.

Read more at: http://www.food.com/recipe/americas-test...

Hungarian Cauldron Gulyas Soup

Hungarian Gulyas (proper spelling) is probably the best known Hungarian dish of all time. It comes in two forms the less known stew and the more popular soup. Contrary to popular belief neither contain corn or elbow macaroni which is often the way it is prepared in the States. In my experience cooking a large amount makes a better batch. Cooking it over a campfire (outside only!!!) is the ideal but the stove top works fine. However you will get different tasting results. This recipe makes about 8 quarts

      2 large onions, finely chopped
      About 6 tablespoons cooking oil or lard
      3 pounds of lamb (traditional), lean stewing beef or pork cut in 1-inch cubes
      3 tablespoon paprika
      1 and 1/2 tablespoon caraway seeds
      1/2 tablespoon of marjoram
      Salt
      6-10 cloves garlic, peeled and chopped
      8 cups beef stock or canned beef broth
      3 medium green pepper, cored and cut in 1/2-inch strips
      6 small peeled tomatoes
      5 pounds potatoes
      1 glass white wine

Using a large 10-12 quart dutch oven, cauldron, or pot sauté the onion in 6 tablespoons of oil or lard until it's car. Add the meat and brown it, using more oil or lard if necessary. Pour l glass of wine into the pot, scrape up the bits stuck to the bottom and stir in the paprika, caraway seeds, marjoram, and 2 teaspoon of salt. Add the garlic add enough stock to cover the meat. Simmer for 1 hour, covered, adding more stock (or water) as neces­sary to keep the meat well covered with sauce. Mix in the green pepper strips and tomatoes and continue simmering. Cut the potatoes in 1/2-inch dices keep them in cold water until ready to use. When the gulyas has been simmering for 1 1/2 hours, stir in the potatoes and 2 teaspoon salt and enough broth/water to cover. Simmer another 25 minutes, partially covered, or until the potatoes are done. Ideally, gulyas has the consistency of a good Manhattan clam chowder, though it can also be somewhat thinner.

If it is too thick, add some hot water and let simmer a little longer. Taste the sauce add more salt or pepper to taste. Gulyas is usually brought to the table in the cooking pot or a soup tureen and ladled out into flat soup bowls. Always serve with good bread (not that pre-sliced Wonderbread crap) if you can't bye good bread find a good recipe and bake some, it is well worth the extra work and a must for Hungarian Cuisine. Enjoy Crash

Italian Minestrone

  • 200g cannellini or borlotti beans, fresh, or dried and soaked overnight
  • 1 bay leaf
  • 1 tomato, squashed
  • 1 small potato, peeled
  • sea salt and freshly ground black pepper
  • olive oil
  • 4 rashers smoked pancetta or bacon, preferably free-range or organic
  • 2 small red onions, peeled and finely chopped
  • 2 carrots, peeled and chopped
  • 2 sticks of celery, trimmed and chopped
  • ½ a head of fennel, chopped
  • 3 cloves of garlic, peeled and finely chopped
  • a small bunch of fresh basil, leaves and stalks separated
  • 2 x 400g tins of good-quality plum tomatoes
  • a glass of red wine
  • 2 small courgettes, quartered and sliced
  • 200g chard or spinach, washed and roughly sliced (including stalks)
  • 565ml chicken, ham or vegetable stock, preferably organic
  • 55g dried pasta
  • a block of Parmesan cheese, to serve

starter | serves Serves 4 to 6

Add your fresh or dried and soaked beans to a pan of water with the bay leaf, squashed tomato and potato – this will help to flavour the beans and soften their skins. Cook until tender – check by tasting. They must be soft. Dried beans can take up to an hour, but check fresh ones after 25 minutes. Drain (reserving about half a glass of the cooking water), and discard the bay leaf, tomato and potato. Now season with salt, pepper and a splash of oil.

While the beans are cooking, make your soffrito. Heat a good splash of olive oil in a saucepan and add the chopped pancetta or bacon, onions, carrots, celery, fennel, garlic and the finely sliced basil stalks. Sweat very slowly on a low heat, with the lid just ajar, for around 15 to 20 minutes until soft, but not brown. Add the tomatoes, courgettes and red wine and simmer gently for 15 minutes.

Now add the chard or spinach, stock and beans. Put the dried pasta into a polythene bag, squeeze all the air out and tie the end up. Bash gently with a rolling pin to break the pasta into pieces. Snip the end off the bag and empty the contents into the soup. Stir and continue to simmer until the pasta is cooked.

If you think the soup is looking too thick, add a little more stock or some of the reserved cooking water to thin it down a bit. Then taste and season with salt and pepper. Serve sprinkled with the torn-up basil leaves and with some extra virgin olive oil drizzled over the top. Put a block of Parmesan and a grater on the table for everyone to help themselves. Heaven!

http://www.jamieoliver.com/recipes/other...

Jambalaya

Two hours

Ingredients

* 2 whole chickens
* 3 pounds ground spicy sausage
* 2 pounds bacon, chunked
* 5 pounds onions, chopped
* 3 pounds celery, chopped
* 2 1/2 gallons green and red bell peppers, seeded and chopped
* 1 pound garlic cloves, peeled
* Salt
* Freshly ground black and white pepper
* Cayenne pepper, for seasoning
* Oregano
* Basil
* Bay leaves
* Thyme
* Paprika
* Hot sauce
* 1 gallon canned whole peeled tomatoes
* 1 gallon canned crushed tomatoes
* 1 gallon canned whole kernel corn
* 1 1/2 gallons canned mushrooms
* 2 pounds butter
* 3 pounds hot and spicy smoked sausage, sliced
* 3 pounds ham, chunked
* 3 pounds shrimp
* 3 pounds rice

Directions

In a large pot over medium-high heat add chickens and cover with water. Bring to a boil. Reduce heat and simmer until the chickens are cooked through. Remove the bones, setting aside the chicken meat and broth.

In a large saucepan, fry the ground spicy sausage until cooked through. Set aside.

In a large pot over medium heat, fry the bacon until crisp. Add the onions, celery, green and red peppers, and garlic cloves. Cook until the vegetables sweat. Add all seasonings and the hot sauce, to taste. Stir together. Add the chicken broth as needed and bring to a boil. Add the tomatoes, corn, and mushrooms. Add additional spices, to taste. Add the reserved chicken meat, reserved ground sausage, butter, smoked sausage, and ham. Add additional chicken broth as needed and return to a boil. Add the shrimp and continue to cook. When the shrimp are cooked through, determine that there is enough liquid to cook the rice. Add additional chicken broth, if needed. Add the rice and bring to a boil. Turn the heat down to low. The jambalaya is finished when the rice is fully cooked. Serve in large bowls.

Mexican Chicken Soup

Ingredients

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  • 4 split (2 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 4 large cloves garlic, chopped
  • 2 1/2 quarts chicken stock, preferably homemade
  • 1 (28-ounce) can whole tomatoes in puree, crushed
  • 2 to 4 jalapeno peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
  • 6 (6-inch) fresh white corn tortillas
  • Directions

    For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

    Preheat the oven to 350 degrees F.

    Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

    Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

    http://www.foodnetwork.com/recipes/ina-g...

    Turkey soup

    Originally from http://allrecipes.com/recipe/after-thank...

    Ingredients

    • 1 leftover turkey carcass
    • 3 medium onions, chopped
    • 2 large carrots, diced
    • 2 celery ribs, diced
    • 1 cup butter, cubed
    • 1 cup all-purpose flour
    • 2 cups half-and-half cream
    • 1 cup uncooked long grain rice
    • 2 teaspoons salt
    • 1 teaspoon chicken bouillon granules
    • 3/4 teaspoon pepper

    Directions

    1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
    2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
    3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

    Easy ground beef chili

    Ingredients

    • 1 1/2 cups dry red beans or kidney beans or 2 cans beans, drained
    • 1 tablespoon vegetable oil
    • 1 large onion, quartered, sliced
    • 1 green bell pepper, chopped
    • 1 pound ground round
    • 1 can (14.5 ounces) tomatoes
    • 1 can mild green chile peppers
    • 1 can (8 ounces) tomato sauce
    • 1 tablespoon chili powder
    • 1 1/2 teaspoons salt
    • dash cayenne pepper, or to taste
    • 2 whole cloves
    • 1 small bay leaf

    Cooking

    Prepare beans unless using cans. Rinse dry beans, cover with cold water, and let soak overnight. Drain, transfer to a large saucepan, and cover with fresh water. Cover and simmer for about 1 hour, or until tender. Drain.
    In a large skillet, brown the onion, pepper, and ground beef in oil. Add the tomatoes, chile peppers, tomato sauce, and seasonings. Cover and simmer for 1 1/2 hours, adding a little water if needed to keep from sticking. Check and stir frequently. Add the cooked or canned beans and heat through.

    Serves 6.

    From: http://southernfood.about.com/od/groundb...

    Salmon Chowder

    Ingredients

    • 2 (8-ounce) salmon fillets
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup butter
    • 1 cup chopped onion
    • 1/2 cup chopped celery
    • 3 tablespoons all-purpose flour
    • 3 cups chicken broth
    • 1/2 teaspoon salt
    • 1 pound red potatoes, cut into 1/2-inch pieces $
    • 1 (9-ounce) package frozen corn, thawed
    • (optional) Carrots
    • 2 cups half-and-half
    • 6 thick-cut bacon slices, cooked and crumbled $

    Preparation

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  • Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
  • Melt butter in a large Dutch oven over medium heat. Add onion and celery, and sauté 5 minutes or until tender. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
  • Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.

    http://www.myrecipes.com/recipe/salmon-c...

  • Spanish Tortilla with Bell Pepper

    Ingredients

    • 1 tablespoon olive oil, plus more for serving
    • 1 pound Yukon gold potatoes, peeled and sliced inch thick
    • 1 red bell pepper (ribs and seeds removed), thinly sliced
    • 1 medium onion, halved and thinly sliced
    • Coarse salt and ground pepper
    • 8 large eggs
    • 1/4 cup chopped fresh parsley, plus more for garnish
    • 1/2 teaspoon hot sauce

    Directions

    1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
    2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
    3. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

    From http://www.marthastewart.com/317116/span...

    Turkey and Bean Chili

    Ingredients

    • 1 cup prechopped red onion
    • 1/3 cup chopped seeded poblano pepper (about 1)
    • 1 teaspoon bottled minced garlic
    • 1 1/4 pounds ground turkey
    • 1 tablespoon chili powder
    • 2 tablespoons tomato paste
    • 2 teaspoons dried oregano
    • 1 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 (19-ounce) can cannellini beans, rinsed and drained
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 (14-ounce) can fat-free, lower-sodium chicken broth
    • 1/2 cup chopped fresh cilantro
    • 6 lime wedges

    Preparation

    Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.

    Note:
    Tip: To save time, chop off the top of a washed cilantro bunch rather than picking individual leaves. The thin stems toward the top are very tender.

    http://www.myrecipes.com/recipe/turkey-b...

    Venison Chilli

    Ingredients

    • 2 lbs Ground Venison
    • 2 15oz cans Kidney Beans, drained
    • 2 15 oz cans Black Beans, drained
    • 2 15 oz cans Diced Tomatoes
    • 2 medium Onions, chopped
    • 1 medium Green Pepper, chopped
    • 4 Garlic cloves, crushed
    • 1 tablespoon ground Cumin
    • 2 tablespoons Chili Powder
    • 1 tablespoon Hot Pepper Sauce
    • 1 teaspoon Salt

    Directions
    Saute onions and garlic in a pan over medium heat. Add ground venison and brown. Add spices to mixture and transfer to crockpot. Place remaining ingredients in crockpot. Stir. Cook on low 8-10 hours, or high 4-6 hours. Enjoy!

    Source: http://www.id-rather-be-deer-hunting.com/crockpot-venison-chili.html

    White Chili II

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    h1>Ingredients

    Original recipe makes 6 servings

    • 1 1/2 pounds skinless, boneless chicken breast halves - cubed
    • 1 bunch green onions, thinly sliced
    • 1 red bell pepper, chopped
    • 1 yellow bell pepper, chopped
    • 4 fresh jalapeno peppers, seeded and minced
    • 1 clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried sage
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground white pepper
    • 1 tablespoon olive oil
    • 3 tablespoons butter
    • 1/4 cup all-purpose flour
    • 2 cups chicken broth
    • 2 (14 ounce) cans great Northern beans, undrained

    Directions

    • In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
    • Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
    • In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
    • Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.