6 days Ago By Barbara Richardson McClellan
One should never begin a piece of work (writing, speaking, performance) with an apology, so I am waiting for the second sentence for my profound begging of forgiveness for last week’s mistake in the column. My life is a little more complicated now than usual because of my husband’s recent hospital stay. Before I give you the correction, I will be the first to admit that probably the kindest thing I can do for you is to toss the quill and ink (well, OK, turn off the computer and cease this drivel called “From My Kitchen").
However, I will selfishly admit that I really enjoy visiting with you each week. Somehow in my mind we are sitting together drinking our morning coffee and discussing this column. In other words, I feel that I am talking to you as one friend to another as I write.
You know, as do I, that the newsprint world is in a state of flux. Because of various difficulties, our papers are now delivered by the USPS. I must say that ours faithfully arrives on its appointed days, Wednesday, Friday, and Saturday for the weekend edition.
Of course, if you are a subscriber, you can read it daily online. I know some of you remember as do I when the paper was thrown early in the morning. And long ago, another paper came in the afternoon.
However, it’s a whole new world. As one of my acquaintances reminded me recently, change is not all bad. Like you, though, I still miss my early morning newspaper ritual.
This past week’s column had a pumpkin cake recipe that had a mistake. It should be: 1 cup canned pumpkin (not 2) There is a promise of coolish weather this week (if 51 degrees at night can be considered cool), so it’s time to try a new soup recipe. I am positive that my family and friends think I only know how to make Vegetable Soup or Chicken Soup, with an occasional batch of Tomato Basil.
Here is a different, but good soup: (I think the name is a misnomer, but that’s what the recipe says) 3 tablespoons olive oil 1 pound boneless chicken breasts, diced 1/2 cup onion, chopped 3 cloves (toes) of garlic, chopped 1 can (15 ounces) diced tomatoes with liquid 1 (18 ounces) can tomatillos, drained, and cut up (see note below) 1 can (10 ounces) chicken broth 1 can (7 ounces) green chilies with liquid 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 2 cans (15 ounces each) cannellini beans, drained Juice of 1 lime Salt and pepper to taste In large saucepan, heat olive oil. Add chicken and cook, stirring often until chicken starts to brown. Remove from pan and set aside.
Add onion and garlic. Sauté until soft. Stir in tomatoes, tomatillos, chicken broth, green chilies and seasonings.
Bring to boil, reduce heat and simmer for about 30 minutes. Return chicken to pan, add beans, and cook for 10 minutes. Add lime juice.
Serve with small bowls of chopped red onion, cilantro, chopped fresh tomatoes, chopped avocadoes and sour cream, to be added to each serving as desired. Makes about 4-6 servings. Note: OK, I hear you East Texans asking, as did I, “What is a tomatillo?” It belongs to the same nightshade family as the tomato.
Their flavor has hints of lemon, apple and herbs. They are used in “green sauces,” which happen to be my favorite topping for enchiladas. I became familiar with it during our 14-plus years in the Rio Grande Valley.
The flavor is enhanced by cooking..
