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When you have kids, the battle between order and chaos at home can take place on many fronts. Ordering Disorder is about ways to fight domestic entropy with organizing tips, tricks, meal ideas and more.
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I have been over run with recipe requests! I have to say that I am not a chef. My method of cooking is generally to throw whatever I find in my house into a pan and cook it all up. I don’t even know all the right terminology so I can’t even passably play a chef on the internet.
But I am more than happy to share some of the recipes I have in my arsenal.
This recipe is a chicken and white bean chili that you can make in your crockpot. It is also really good leftover for lunch, for those of us working at home.
1/4 cup olive oil
1 medium chopped onion
1 large green bell pepper, chopped
3 garlic cloves, chopped (I only had garlic powder, which I just shook liberally over the pan)
3 chicken breasts, halved and cut into cubes
salt to taste *
1 T chili powder *
1 tsp ground cumin *
1 tsp dried oregano *
2 15- to 16-ounce cans white beans, drained and rinsed
2 15-ounce cans diced tomatoes in juice (I only had whole tomatoes so I just chopped them up)
* I strongly recommend tasting your food as you cook and then adding more if you think it needs more kick.
I love this little Pampered Chef chopper. It is easy for the kids to help. Easy to clean up. And it chops really well.
I use it to chop onion and garlic all the time.
Put the oil, chopped green peppers, chopped onion, and diced chicken in your pan. Saute until the chicken is no longer pink.
Here you have the choice of putting it all in your crockpot or cooking it on your stovetop. I do both depending on a) If I have my act together and it is still morning, and b) If I am going to be home before dinnertime to do the preparations.
Either way, dump all the rest of the ingredients in and cook over a low heat. About an hour on the stove top, or 4-5 in your crockpot.
I forgot to take anymore photos. So how about you imagine a photo here of a nice bowl of the chicken and beans, with the faces of smiling happy children eating it.
Serve with some bread. Remember your bread maker?
I had a request for the bread recipe I usually use in my bread maker. And since I aim to please here it is:
First, you need to know what size loaf your bread maker makes. Usually it is 1.5 lb loaf or a 2 lb loaf. Both of mine make a 2lb loaf.
Directions for 1.5 lb loaf
2 T margarine
1 1/2 tsp salt
3 cups white flour
1 T sugar
2 T active dry yeast
Directions for a 2lb loaf
1 3/8 cup water
1 3/4 tsp salt
4 cups white flour
2 T sugar
2 1/4 tsp active dry yeast
Measure water into the loaf pan. Make sure the water is room temperature, not hot and not cold. Measure and plop the soft margarine into the water.
The add the flour in a mountain shape. Measure the other dry ingredients and put on the top of the mountain. Stir it up a bit with your finger, but maintain the mountain shape.
Dig a little well in the top of the mountain, like a volcano. Measure the yeast into the volcano top.
You don’t want the yeast to have contact with the water.
Then close the lid. Set the machine according to your settings. I use medium. And turn it on.
Let it do its thing. When it beeps 3 hours later take it out. Try to resist eating it all while it is hot.
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