Tequila White Chicken Chili

LIke spicy? Add an extra jalapeño to the pot.

Next to my reading chair I typically keep a big, messy stack of books and magazines; sometimes the Sunday NEW YORK TIMES rests there until the next Sunday rolls around. In the pile are that month’s book club books (I try and keep up with three book clubs plus a cookbook club, though I often don’t succeed) along with another new one or two someone’s told me about or loaned me. If I’m really lucky, and I often am, I also keep a precious something I can read piecemeal, a tiny bit at a time when I need to get off my feet or have an extra 10 minutes before needing to stir a pot or leave for an appointment.

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Black Bean Soup with Fresh Corn and Bacon Salsa

When the corn is way higher than “knee-high at the Fourth of July,”and is, in fact, “as high as an elephant’s eye” (that would be right now), it’s time to use every little bit of it without delay. The very best corn is cooked within a few hours of being picked or even sooner if you’re lucky enough to own a corn field, but if there’s an ear or two in the fridge cooked yesterday or even fresh corn that’s been refrigerated for longer than it should be (tsk, tsk), skip the corn-on-the cob side and and make my Fresh Corn and Bacon Salsa. (Of course really fresh corn is also totally acceptable!) Perfect with salty, crispy-crunchy tortilla chips, it’s even better as a black bean soup topping–or how about on chili?

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25+ Scrumptious Dishes to Jump Start Your Healthy January

Basil Sole on Greens with Parmesan-Tomato Salad                        {print recipe}

Every year on January 2, many people around the world wake up knowing they’re just one cookie away from a bigger pants size.  Gyms memberships rise, WW (Weight Watchers) Workshop chairs fill up, and dog walkers double their pet’s exercise along with their own. I began WW for the 4th (5th?) time just before the start of December, so while I didn’t wait until after the Christmas fudge tin was empty, I did move into this arena right upon finishing the last piece of pumpkin pie with whipped cream.

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Summer Slow Cooker Shop, Chop, and Drop Soup: Ham + Lentil with Parmigiano-Reggiano

So many slow cooker recipes indicate a “dump and cook” method, but then taste like that’s exactly what you did. (I’m not eating any food from a recipe that includes the word “dump”!)  We all wish this simple cooking method worked in just such a way–especially during the hot summer months. In truth, many meals need a bit of pre-sautéing or browning before that long simmer or they are, to my palate, steamed to death and all the same color–the very reason some good cooks tell me they tried a slow cooker once and gave it away soon thereafter.

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More Time, French Style: Slow Cooker French Pork Stew with White Beans

 

Looking for Thanksgiving posts on More Time?  Basics/Organization.   Starters, Soups, Sides.  Gluten Free+Vegan Thanksgiving  (Baking post in process–coming up soon.)

If you’ve been following the blog, you’ll know I have a stack of much-loved French cookbooks that are surely the stuff of which dreams are made…well, at least my dreams.  I’m not as much of an armchair cookbook reader as some, though there is always a stack next to my reading chair–even at Christmas. Maybe especially at Christmas. (List of said books upcoming on a blog page. I promise.)

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