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This week Florida received another big chill with temperatures dipping into the high 30's and low 40's in the evening. When the chill hits cold, weather foods such as soup and stews, etc., (okay, and hot cocoa too) call my name.
I have a great new white chicken chili recipe that I recently developed; you can either prepare it in a slow cooker or in a pot. I hope that you and your family enjoy this recipe and that it warms your spirits.
Wishing you a wonderful week!
Warm regards,
Karen
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Save Money and Time While Enjoying Delicious Meals With Your Family and Friends
This website is your kosher treasure map that will teach the beginner to advanced home cook how to plan and cook meals that your family and friends will cherish for years to come.
That burning question that each of us and our kids ask each day, "What's for dinner,?" will now finally be answered in a stress-free way that will bring your family closer together and save you a lot of time and money.
Karen's recipes are focused on fresh foods that are much healthier for you while being tasty and satisfying, without deprivation. Of course, that includes occasional treats and authentic dishes.
The tips and tricks that you will learn will be invaluable .
Karen will be creating videos and recipes that invite you into her kitchen to learn and have fun together! |
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Karen is a stay- at- home mother of five and an entrepreneur who has had a passion for cooking since childhood.? For Karen cooking is like a sixth sense, much like those with an ear for music can pick up and play an instrument without knowing the notes? The inspiration of her mother's and grandparents' creative and talented cooking helped form the foundation for her passion for cooking. |
From the first falafel she tasted from an Israeli cook, to the lessons from gourmet Italian home cooks and restaurant chefs, to days spent learning from her friend's mom about Hong Kong cuisine, to trips to Chinatown and living in Israel, to mastering the art of Persian cooking after marrying her Iranian husband, to lessons from gourmet Moroccan friends in Boca Raton, Karen lives and learns from every culture and is excited to share that wisdom with you.
Karen and her family decided to live an observant modern orthodox Jewish lifestyle 15 years ago. She now transforms her favorite American and international non-kosher dishes into delicious kosher fare.
After college she served in the Israel Defense Forces, married, and now devotes her life to her family, friends, faith, and love of cooking while running a thriving health and wellness business from home. Karen has taught kosher cooking classes for the past 10 years in Boca Raton with her friends, Lauren Bakst, a gourmet cook, and Lowil Stoller, a pastry chef.
Karen's recipes were featured at a dinner honoring the best chefs of the capital district hosted by the Marriot Hotel in Albany, New York. She has catered affairs up to 350 people including the Maimonides Medical Society annual dinner for over 100 Physicians at the Albany Medical Center Hospital.
She is presently working on her upcoming book, Delicious and Kosher, and is founder of the Delicious and Kosher website. |
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This week I recommend that you make a big batch of a great freezable meal (like my white chicken chili, for instance) and freeze half for another dinner.
Leverage your time when making a delicious meal from scratch by doing this often and your life will get a little bit easier. You will thank me later! :-)
As a very busy Mom and an entrepreneur who is constantly on the go, I know that life sometimes throws you a curve and unexpected things happen. This makes even the best of cooks' plans fall by the wayside.
So having a few extra meals ready for you when you aren't able to prepare them is quite a blessing!
If the recipe makes only enough for one dinner for your family and you have the time, double the recipe and freeze it.
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Recently Launched....Kosher Certified
Click HERE to access Isagenix |
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Slow Cooked White Chili*
When you want some comfort food that warms your taste buds and your soul, a nice hot bowl of white chili can do the trick. You can cook this in a slow cooker or on the stove in a nice heavy bottom pot. For an even quicker version, you can substitute the dried navy beans for canned navy or great northern beans. Make sure to rinse and strain the beans prior to using and add 2 cups less broth, adding more as needed. Also, it is important for good health to use organic beans in BPA FREE cans such as Eden Organic brand. This also reduces the cooking time by an hour to an hour and a half.
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1 pound dried navy beans, soaked overnight in cold water then rinsed and strained
5-6 cups chicken broth, more if needed
12 ounces good quality beer; I use Corona beer from Mexico
1/4 cup olive oil, more as needed
1 very large onion, chopped
1-1/2 cup fresh green chilies such as mostly poblano (which are more mild) and a couple of jalapeno peppers(spicy) or all poblano, seeded with white ribs removed and finely diced
2 stalks celery, diced
3 tablespoons garlic, chopped
1 bunch scallions, thinly sliced, both white and green parts
1 1/2-2 pounds skinless, boneless, diced chicken breast, or ground chicken or turkey breast; use the dark meat if you prefer
1 teaspoon fennel seeds, crushed with a mortar and pestle or a meat pounder
1 teaspoon salt, plus more when adjusting seasoning at the end
1 tablespoon ground cumin
1/2 teaspoons white pepper
2 teaspoons chili powder
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper, more to taste
optional: ? teaspoon chipotle pepper powder
2 bay leaves
2 tablespoons natural chicken soup powder; I use Osem brand
3 tablespoons flour
1 cup frozen corn
1 bunch cilantro, roughly chopped, plus ? cup chopped cilantro reserved for garnish
If using dried beans, place the soaked and rinsed beans with the broth and bay leaves in the slow cooker and cook on high for about an hour and a half.
Meanwhile, in a large heavy-bottom pot heat the oil over medium-high heat. Add the onion, celery and peppers and cook until translucent, about 5 -6 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken and all of the spices. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. (At this point you may transfer and add the rest of the ingredients to a slow cooker, including any additional broth as needed and cook on high for about 3 hours, or on low for about 7-8 hours, or proceed with the following directions. Season with salt and pepper, to taste.
If not cooking in a slow cooker, simmer in a large heavy bottom, covered pot over a low heat for about 2-3 hours, until beans are tender.
Serve with a steaming bowl of hot brown or white rice and garnish with baked or store bought tortilla strips or chips. Garnish with a sprig of freshly chopped cilantro, and if desired some home-made or store bought tortilla chips or strips.
Homemade tortilla strips:
5 fresh or frozen, thoroughly defrosted, corn tortillas, cut into long thin strips.
sea salt and canola, grape seed or olive oil, as needed
Brush with canola, grape seed or olive oil and lightly season with sea salt to taste. Place on a parchment lined baking sheet and bake at 350 degrees until golden and toasted, but not burnt
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PO Box 7050 West Palmetto Park Road # 15-120
Boca Raton, FL 33433
 2010 Delicious and Kosher LLC. All Rights Reserved. |
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Newsletter and Delicious and Kosher.com are written by Karen Abir and the staff of Delicious and Kosher.com. If you have any questions or comments, please send them to: 
