Greetings Daylight Savings Time!!! I have been awake for what seems like a whole day already! It is nice to have a bit of extra daylight in the morning but…come 4 o’clock it sure will be getting dark!
This weeks soups are different variations of chili that were featured in this months Fine Cooking magazine. I have always loved this magazine for its tried and true recipes and it’s emphasis on technique. Many food magazines focus more on “stylish” lifestyles rather than food. This magazine emphasises the food.
Spiced Roasted Chicken & Cranberry Bean Chili…Whole chickens are roasted Baharhat, an Arabic spice blend, then shredded into bite size pieces. Ingredients: Baharhat…dried mint, dried oregano, torn bay leaves, allspice, mustard seeds, green cardamom pods, cloves, ground pepper, cinnamon, coriander, cumin, nutmeg & ginger. Chili…cranberry beans, chicken, olive oil, onions, garlic, red & green bell peppers, ancho chili powder, diced tomatoes, chicken broth & kosher salt. Garnished with sour cream & served w. bread. 13. per quart Gluten-free
Vegetable-Chickpea Chili w. Fried Almonds…Ingredients: olive oil, garlic, red onion, hot paprika, chili powder, cumin , diced tomatoes, chickpeas, corn, red pepper, jalapeno, slivered almonds, cilantro & scallions. Garnished w. Fried Almonds & Sour cream. Served w. a side of basmati rice and bread for dipping. 13. per quart. Vegetarian, Vegan (minus sour cream garnish) gluten-free
Sweet Treat: SUPER GOOD CHEWY CHOCOLATE COOKIES 1.50 per cookie
Beets Cooking 
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