It's almost February. And today we had some snow - it was the pretty kind that just plops down on everything and makes it all look beautiful.
It was the weekend and you may have heard the rumors that I don't cook - well they are true. I love to bake and make soup but that's about it. My husband was, in an earlier life, a chef who loves to play in the kitchen so I let him. However I have to clean the stove. It's such a visually pleasing task. A little elbow grease makes a lot of shine.
When Christmas was over and needed to be put away we still hadn't seen any snow and I missed it. I have lots of decorations that fit into the Christmas theme but without snow I couldn't put them away so put them in my sun room. I will put them away when spring arrives
My sister Elaine made me this wall hanging and the hanging snowman years ago. I love them and her. She is very talented and when it comes to sewing no one is better. The hanging snowman has company that have been put away - A Santa and a reindeer.
The last couple of Weekends was the 2012 Niagara Winter Ice Wine Festival and I needed to deliver more Slate Wine Signs to a local winery and while in the neighborhood I took some interesting Winery and Rural photos. There was a dusting of snow on the ground.
Angels Gate Winery looked Beautiful covered in snow.
It was a sunny day and the big barn At Hidden Bench Winery in Beamsville looked shabby chic.
Hidden Bench has a beautiful Fruit Barn in the Vineyard. It is probably one of the most photographed barns in the area.
This is a Weight Watchers recipe from years ago called White Chili. It is my favorite winter stew/ soup.
2 tsp. oil
1 large onion, chopped
6 (about 1 lb) boneless, skinless chicken thighs, trimmed of all fat and cut into bite sized pieces
1 tsp. ground cumin (I usually use 2)
2 cans white kidney beans drained and rinsed (I usually use 1 can white kidney and 1 can Romano just to add more color)
1 cup chicken broth
1 can chopped green chilies, drained and chopped (here I use finely chopped jalapeno pepper and about 1/2 tsp. chili powder)
2 Tbsp. cornmeal, blended with 2 Tbsp. water or broth
salt and pepper to taste
1 Tbsp chopped cilantro (I use parsley)
Although the recipe does not call for it I also add roasted red pepper for color as well as taste and I also add 2 - 3 cloves of minced garlic.
Heat the oil in a large skillet over med. high heat. Add the onion and cook, stirring until soft - about 6 minutes, then add garlic and cook about 1 min. more.
Add the chicken, cumin and chili powder and cook until opaque.
---About 5 minutes.
Stir in the broth, peppers, beans, and cornmeal mixture and simmer, stirring occasionally, until thickened and heated through, about 10 to 15 minutes.
Sprinkle with cilantro just before serving.
This is delicious and extra creamy when you serve with a dollop of ff plain yogurt.
Per 3/4 cup serving: 273 calories, 5 g fat (1 g sat. fat, 46 mg chol, 405 mg sodium,31 g carbs, 7 g fibre, 27 g protein, 8 mg calc.
This is a WW recipe that I got from an old magazine. Vegetarians can omit the chicken and save 3 p per serving.
As with a lot of WW recipes the first time I made this I found it rather bland, hence the adding of chili powder, garlic as well as the salt and pepper.
My grand-dog Woods has been here for a visit.
In this photo Woods is tired of the camera
His friend, one of our sons comes home on the weekends to do his laundry and be fed by our in-house chef. After a day at grandma's this is what happens:
That's called Dog Tired!
I haven't been around in a while and wanted to post some photos so thought this was the way to do it. Hope you enjoyed my rambles.
My Camera is a Canon Powershot A720IS