October 17, 2013
We started produce home delivery again - and for me it couldn't have been better timing. There's just something about fresh, economical, organic fruits & veggies! Being a part of Prudent Produce has really allowed me to branch out of my typical green beans, carrots, apples & oranges rut. Never heard of Prudent Produce? Well each week (or every other week, depending on the plan you choose) they deliver a box of veggies/fruits (that you have approved) to your house. The produce they provide is organic and when possible, locally grown. It's a fabulous program if you are trying to get more "raw/clean", wholesome foods in your diet. And you spend the same or less than paying retail for the same organic items!
Anyway, each week I opt to try one obscure item. Something I have no idea how to cook or what it tastes like. This is more just a personal challenge for me - I want to try new things and more importantly, I want my kids to continue to be open to trying foods they are not familiar with. I have two strict rules in my house:
1) You have to try one bite of each item that is served before you are allowed to say you hate it.
2) I am not a short order cook, you eat what I make or you have to fix something cold/microwaved.
This week's obscurity was Rainbow Chard. I had no idea what to expect. Apparently it is a leafy green but it is not very tasty raw. It's best to cook it. Most recipes say to slice it up and saute it in garlic and oil, a few with a squeeze of lemon on top. This sounded pretty good to me but I knew it would not pass the "boy who hates green things" test. I experimented and it worked beautifully. The "girl who loves veggies" gobbled down two bowls! And the "boy that eats no greens" (except raw spinach, cucumbers & garlic sauted green beans - I stopped trying to figure him out a LONG time ago) took a bite and thought it tasted "pretty good". However he opted for ramen noodles because I "...ruined it with those white beans". Oh well, baby steps.
Rainbow (White) Chili
1 lb cooked chicken (pulled or cut into bite-size pieces - use leftovers, this is what I did!)
1 bunch Rainbow Chard (chopped - separate stalks from the leaves, but you will use BOTH)
1 medium onion (chopped)
1 package (2c) dry white northern beans (prepared using quick soak, you can totally use canned to save time!)
2-3 red peppers (chopped)
5-6 garlic cloves (minced or sliced)
~52 ounces of unsalted chicken stock (we are trying to cut back on the salt intake but you can use regular)
2T cumin
black pepper to taste (I used quite a bit since I wasn't salting it)
Toppings:
Leaves of rainbow chard
sour cream
shredded cheese
red pepper flakes
chopped jalepenos or habenaros (use gloves to cut, just trust me on this one)
tortilla chips
garlic focaccia bread
(list is endless)
Put chicken, onion, beans, garlic, stock, cumin & pepper in crock pot and slow cook - high setting all day if you are using dry, quick soaked beans or low setting if you are using canned beans. About an hour before you want to eat, reduce to low setting and throw in the stalks of the rainbow chard & red peppers and keep cooking. This just helps mix the flavors of the chard & red pepper into the chili but they will still be a little firm.
Serve with a buffet of toppings/bread so each person can create their own fave. It's pretty great with no toppings too!
Tomorrow: "Hidden Califlower" Mac N Cheese!
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