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I've been pondering food a lot recently. Making decisions, trying to implement and incorporate them. Trying to be open to new possibilities; trying new things. Obviously I hope that the things I'm trying will bring me to a healthier place, but even if nothing much happens, I'm learning a lot. So really, it's all good.
I think that most of my previous approaches to food-diet-lifestyle changes can be looked at like the Descartes model of the universe as a mechanism. Food as the fuel for the machine of the body. The awful liquid diet that I underwent is the ultimate expression of that, but even in other attempts I can see the signs...focusing on just a few foods, keeping things pared down to bare minimums of prep and even enjoyment. Food solely as fuel. I think that, for me at least, that is probably the wrong approach. After all, the body is so much more that *just* a machine and food feeds more than just the body...it feeds life, sensuality, memories, and the soul.
Some of these thoughts are coming up in relationship to cheese. I love dairy, and especially cheese...I love the complexity of flavors, textures and feel of the stuff. I refuse to eat fat free stuff, because I see it as an abomination. However, my accupuncturist has asked that I at least cut down on dairy/cheese, if not totally eliminate it, since it may contribute to the formation of cysts. So I'm being mindful of the choices I make if I choose to use it.
I made a White Chili last night in my crock pot. The inspiration was a Chili recipe from Lynn Alley's The Gourmet Slow Cooker Volume II, but since the only things my version has in common with the recipe are white beans, half and half and oregano, I think I can call this MY recipe. :-) Yes, I chose to use the half and half (real stuff, NOT fat free) in the recipe, but when I dished up my portion this morning (over millet, which was very nice by the way), I did NOT immediately put cheese on it. Instead, I sprinkled toasted pumpkin seeds on it. And I enjoyed it. But I'm reserving the right to use the cheese another time if I really desire it.
Anyway...on to the recipe.
1 can hominy, drained
1 can white beans (Great Northern or Navy), drained
1 pkg longaniza sausage, cooked and crumbled
1 pkg boneless, skinless chicken thighs
olive oil
one can diced fire roasted chiles NOT drained
two handfuls cacao nibs (I used Ecuadoran in this recipe)
chili powder (I used firecracker chili powder from Whole Foods)
chipotle powder
Border Spice Mix and Mole Spice Mix (I picked these up at Target)
chicken stock
1 bay leaf
2 tblsp Maca powder
1/2 - 2/3 half and half
oregano
Cook the sausage. I find it easiest to cook the sausage while still in the casing...putting water in the skillet, piercing the sausage and letting it cook out the fat...and there's a lot. Then I let the sausage rest until slightly cooled, and peel off the casing and crumble it. Easiest way to do it rather than crumbling first, cooking and then trying to drain the fat.
Put olive oil in skillet. Sprinkle chicken thighs with Mole Spice Mix. Brown on both sides in skillet.
Put hominy, beans, chiles, about fingerfulls of chili powder and chipotle powder, and the cacao nibs into the crock. Add the sausage and the chicken thighs. Pour about 1/2 cup of chicken stock over everything (actually, Tecate beer would probably be a nice addition here). Nestle in the bay leaf. Set on LOW and cook for about 6 hours. Stir the chili. Whisk the maca powder into the half and half, then mix into the chili. Sprinkle with about 2 tsp oregano. Cook for another half hour.
Take the bay leaf out. Serve.
The Maca Powder isn't necessary, but it thickens the sauce and adds a layer of complexity to the taste (it's got a smoky, slightly nutty taste to it).
A lot of people, when they read slow cooker cookbooks that talk about sauteeing ingredients before putting them into the cooker complain..."Well, I just want to dump everything in and go. I want SIMPLE." Well, the saute/browning step isn't necessary. You can make these recipes without doing that step. But it changes the heart of the dish...it begins carmelization processes that cannot happen in the slow cooker environment, but that add to the finished meal. In my mind, it's the difference between fueling the machine and feeding the soul.
And I really prefer to feed the soul.
I think that most of my previous approaches to food-diet-lifestyle changes can be looked at like the Descartes model of the universe as a mechanism. Food as the fuel for the machine of the body. The awful liquid diet that I underwent is the ultimate expression of that, but even in other attempts I can see the signs...focusing on just a few foods, keeping things pared down to bare minimums of prep and even enjoyment. Food solely as fuel. I think that, for me at least, that is probably the wrong approach. After all, the body is so much more that *just* a machine and food feeds more than just the body...it feeds life, sensuality, memories, and the soul.
Some of these thoughts are coming up in relationship to cheese. I love dairy, and especially cheese...I love the complexity of flavors, textures and feel of the stuff. I refuse to eat fat free stuff, because I see it as an abomination. However, my accupuncturist has asked that I at least cut down on dairy/cheese, if not totally eliminate it, since it may contribute to the formation of cysts. So I'm being mindful of the choices I make if I choose to use it.
I made a White Chili last night in my crock pot. The inspiration was a Chili recipe from Lynn Alley's The Gourmet Slow Cooker Volume II, but since the only things my version has in common with the recipe are white beans, half and half and oregano, I think I can call this MY recipe. :-) Yes, I chose to use the half and half (real stuff, NOT fat free) in the recipe, but when I dished up my portion this morning (over millet, which was very nice by the way), I did NOT immediately put cheese on it. Instead, I sprinkled toasted pumpkin seeds on it. And I enjoyed it. But I'm reserving the right to use the cheese another time if I really desire it.
Anyway...on to the recipe.
1 can hominy, drained
1 can white beans (Great Northern or Navy), drained
1 pkg longaniza sausage, cooked and crumbled
1 pkg boneless, skinless chicken thighs
olive oil
one can diced fire roasted chiles NOT drained
two handfuls cacao nibs (I used Ecuadoran in this recipe)
chili powder (I used firecracker chili powder from Whole Foods)
chipotle powder
Border Spice Mix and Mole Spice Mix (I picked these up at Target)
chicken stock
1 bay leaf
2 tblsp Maca powder
1/2 - 2/3 half and half
oregano
Cook the sausage. I find it easiest to cook the sausage while still in the casing...putting water in the skillet, piercing the sausage and letting it cook out the fat...and there's a lot. Then I let the sausage rest until slightly cooled, and peel off the casing and crumble it. Easiest way to do it rather than crumbling first, cooking and then trying to drain the fat.
Put olive oil in skillet. Sprinkle chicken thighs with Mole Spice Mix. Brown on both sides in skillet.
Put hominy, beans, chiles, about fingerfulls of chili powder and chipotle powder, and the cacao nibs into the crock. Add the sausage and the chicken thighs. Pour about 1/2 cup of chicken stock over everything (actually, Tecate beer would probably be a nice addition here). Nestle in the bay leaf. Set on LOW and cook for about 6 hours. Stir the chili. Whisk the maca powder into the half and half, then mix into the chili. Sprinkle with about 2 tsp oregano. Cook for another half hour.
Take the bay leaf out. Serve.
The Maca Powder isn't necessary, but it thickens the sauce and adds a layer of complexity to the taste (it's got a smoky, slightly nutty taste to it).
A lot of people, when they read slow cooker cookbooks that talk about sauteeing ingredients before putting them into the cooker complain..."Well, I just want to dump everything in and go. I want SIMPLE." Well, the saute/browning step isn't necessary. You can make these recipes without doing that step. But it changes the heart of the dish...it begins carmelization processes that cannot happen in the slow cooker environment, but that add to the finished meal. In my mind, it's the difference between fueling the machine and feeding the soul.
And I really prefer to feed the soul.
