However, one thing I do like about the cold is the change in cuisine (but then again I have yet to meet a cuisine I didn't like so maybe I'm biased.) Hearty stews, steaming bowls of soup, casseroles and bakes, all made a tad healthier by yours truly. I've always loved the fact that each season has it's own culinary treasures, and this change in the seasons now allows me to dust off the "soups and stews" section of my recipes and experiment with new ingredients and flavor profiles. Plus soups only takes one pot, so less dishes, and what's not to love about that?!
This past week I played the "it's-Dead-Week (the week before Finals Week for all of you whose lives do not hang on a final exam grade anymore) and-I-don't-want-to-take-the-time-to-go-to-the-store" card and made a really delicious Black Eyed Pea Chicken Chili. Now you may of guessed already that this was supposed to be reminiscent of White Bean Chicken Chili, but as we already discussed I didn't want to go to the store to pick up jalapenos, white beans, and the list goes on, so I used a can of Black Eyed Peas instead. For those of you who have not worked with Black Eyed Peas before, I highly recommend them. The canned version, which is the version I used, are a bit firmer than regularly canned beans and they have a stronger, almost meaty flavor. They stand up to whatever seasoning you throw at them and are great for items like bean cakes or bean salads, in addition to thickening soups or stews.
|Black Eyed Pea Chicken Chili served with a sweet potato and white balsamic salad.|
|Black Eyed Pea Chicken Chili garnished with fresh parsley.|
|I apologize for the distinct lack in quality in these photographs - I'm on my own again.|