White Bean and Chicken Chili

Make this when you have leftover cooked chicken. It cooks up fast and is very satisfying. Serve with bread. It would probably be really good in a bread bowl. It does have a little heat to it. Make it for dinner on a chilly Autumn evening.

Bon Appetit, October 2008

6 Servings

2 tbsp olive oil

1 cup chopped celery

1 cup chopped onion

1 cup chopped green bell pepper

2 tbsp chopped pickled jalapeno from jar

4 garlic cloves, minced

2 tbsp chili powder

2 tsp ground cumin

2 cups low-salt chicken broth

2 15-oz cans Great Northern beans, drained

1 pound cooked chicken breast, chopped

1/2 cup half and half

Heat oil in large saucepan over medium-high heat. Add celery, onion, bell pepper, and jalapeno; saute until beginning to soften, about 4 minutes. Add garlic, chili powder, and cumin; saute 1 minute. Add broth and bring to boil. Reduce heat to medium and simmer until vegetables are crisp-tender, about 3 minutes. Add beans, chicken, and half and half. Bring to boil, reduce heat to medium, and simmer until heated through, about 5 minutes. Season with salt and pepper. Divide among bowls and serve.

Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce

I used leftover tenderloin that I had grilled a couple days before which worked perfectly; I just altered the cooking time a little. The tangerines were a little weird. I only used 2 and we threw most of the slices away. Next time, I would use 1 or 2 to get the flavor, but not to eat. The original recipe said that you could eat them with the skin, but we disagreed. I used regular bok choy, not baby. I served the stir-fry over a bed of rice. I'll definitely make it again.

Bon Appetit, November 2009

Prep: 35 minutes

Total: 35 minutes

4 Servings

1- 1 1/4 lb pork tenderloin, trimmed, cut crosswise into 1/2 inch thick rounds, then cut into 1/2 inch wide strips

1 tbsp cornstarch

2 tbsp Asian sesame oil, divided

1 tbsp minced peeled fresh ginger

4 small unpeeled tangerines or clementines, cut (with peel) into 3/4 inch pieces

1/4 cup Asian sweet chili sauce

2 tbsp soy sauce

1/4/ tsp Chinese five-spice powder

6 baby bok choy, cut crosswise into 1 inch thick ribbons, tough bases discarded

5 green onions, thinly sliced on diagonal, divided

Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat 1 tbsp sesame oil in large nonstick skillet over medium-high heat. Add minced ginger; stir 30 seconds. Add pork tenderloin strips; stir-fry until pork is beginning to brown and is almost cooked through, about 3 minutes. Add tangerine pieces, toss 30 seconds. Add sweet chili sauce, soy sauce, and Chinese five-spice powder; boil until sauce in skillet thickens slightly, tossing to blend, about 1 minute. Stir in remaining 1 tbsp sesame oil, bok choy, and half of sliced green onions. Stir-fry just until bok choy is wilted, 1 to 2 minutes. Season to taste with salt and freshly ground black pepper. Transfer to bowl; sprinkle with remaining sliced green onions and serve.