Cheesy White Chili with Cauliflower
Source of Recipe
the web
List of Ingredients
Features: Food
Last Updated: 11:41 pm, Tuesday, September 14th, 2004
Quilters share favorite recipes
By Alma Gaul
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Editor’s note: This is the sixth in a series about cookbooks that will be featured in our annual giveaway, coming to the Food section later this year.
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Members of the Mississippi Valley Quilters’ Guild apparently like to cook and bake just about as much as they like to quilt — and that’s saying something.
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The 300-member group that is gearing up for its every-other-year show at Davenport’s RiverCenter on Oct. 15-16 also has published a hefty, 434-page cookbook featuring a generous 600 recipes.
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The book is titled “Cooking with Quilters” and among the categories I found particularly useful is “Brunch,” with a selection of muffins, coffee cakes, breakfast casseroles, quiches and pancakes all in one place.
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“There’s nothing in here that you need to buy a special pan for,” quilter Carol Boomershine, Bettendorf, says of the book. “It’s full of things quilters like — there are things that are quick and good for company.”
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Among the recipes we chose for re-printing inside are Heidelberg Ham Sandwiches, tasty ham salads on rye rolls that can be made ahead and frozen in Ziploc bags; two versions of the popular salad made with ramen noodles and slaw mix; and Cream Cheese Brownie Pie that was a contender in the 2000 Pillsbury Bake-Off.
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The spiral-bound book is available in several area quilt and gift shops and may be ordered by mail by sending a check for $18 made out to the MVQG to Mississippi Valley Quilters Guild, P.O. Box 2636, Davenport, IA 52809.
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‘125 Best Vegetarian Slow Cooker Recipes’
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“With the help of a slow cooker, even the most time-pressed people can arrive home after a busy day to an old-fashioned, home-cooked meal, ready to serve,” says Judith Finlayson, author of this latest in the “125 best” series.
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And you don’t have to be a vegetarian to relish the book’s recipes, she says. You just need a slow cooker and a love of good food.
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In addition to recipes, you’ll find information about the basics of slow cooking, helpful hints for achieving the best results and make-ahead tips.
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The 188-page paperback book published by Robert Rose Inc. costs $18.95 and is available at bookstores, on line or by calling (800) 387-5085.
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On Page XX you’ll find a recipe from the book for Cheesy White Chili with Cauliflower.
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“The Fearless Chef: Innovative Recipes from the Edge of American Cuisine”
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This book by Andy Husbands and Joe Yonan is geared toward to food lovers who want to be daring and creative in the kitchen, but who don’t have any professional culinary experience.
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“A wild ride to the edge of American cuisine, Husbands and Yonan offer readers a chance to make over their cooking style by introducing the boldest flavors from around the world —- making ordinary staples like meat loaf and tater tots totally extraordinary,” according to the news release that came with the book.
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This 295-page paperback book is published by Adams Media and is available for $16.95 in bookstores.
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Our selected recipe, Kung Pao Shrimp with Cashews and Mangoes, is on Page XX.
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Alma Gaul may be contacted at (563) 383-2324 or at agaul@qctimes.com
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COOKBOOK RECIPES
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Cheesy White Chili
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with Cauliflower
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1 tablespoon vegetable oil
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2 onions, finely chopped
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4 cloves garlic, minced
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1 tablespoon cumin seeds
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1 tablespoon dried oregano leaves
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1 tablespoon chili powder
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1 teaspoon salt
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½ teaspoon cracked black peppercorns
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1 (14 to 19-ounce) can white kidney beans, drained and rinsed, or 1 cup dried white kidney beans, cooked and drained
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3 cups vegetable stock
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3 cups cauliflower florets, cooked for four minutes in salted boiling water and drained
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1 to 2 jalapeno peppers, minced
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1 green bell pepper, diced
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2 cups shredded Monterey Jack cheese
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4 ounces cream cheese, cut into ½-inch cubes and softened
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1 (4.5-ounce) can chopped mild green chilies, optional
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Finely chopped green onions, optional
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Finely chopped cilantro, optionalRecipe
1. In a skillet, heat oil over medium heat. Add onions
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and cook, stirring until softened, about three minutes.
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Add garlic, cumin seeds, oregano, chili powder, salt and
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peppercorns and cook, stirring for one minute. Transfer
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mixture to slow cooker stoneware. Add beans and stock and stir to combine.
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2. Cover and cook on low for 8 to 10 hours or on high for
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four to five hours, until hot and bubbling.
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3. Stir in cauliflower, jalapeno pepper, green pepper,
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Monterey Jack cheese and cream cheese and chilies, if using. Cover and cook on high for 25 to 30 minutes, until green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired. Serves 6-8.
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Note: This pale vegetarian chili is both pretty to look at and delicious to eat. Add the cream cheese if you prefer a thicker, cheesier sauce, and the mild green chilies for a flavor boost. Serve with hot crusty bread and a salad of sliced tomatoes in vinaigrette for a great meal.
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Tips: If you prefer a thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.
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If you are assembling this chili the night before you plan to serve it, for convenience, chop the peppers and cook the cauliflower, as well. Cover and refrigerate until ready to add to the recipe in Step 3.
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Make Ahead: This chili can be partially prepared the night before it is cooked. Complete Step 1. Cover and refrigerate overnight. The next morning continue cooking as directed.
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— From “125 Best Vegetarian Slow Cooker Recipes”
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