Belle of the Kitchen

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skip to main | skip to sidebar Saturday, March 16, 2013 A Year in Review...and Smoky Chicken Chili
I know that I cannot include every bit of my past year onthese pages here, but I do want to share a glimpse of that year between graduationand this new phase.

Our traditional summer trip to the gulf followed mygraduation. That trip, though a welcomerespite, was overshadowed by job applications, transcript requests and updated résumés. My husband had a final year of seminary, and Iwas the designated (and slightly reluctant) primary breadwinner while hefinished.
At the end of my second month of searching, I was interviewedby a preschool and day care facility director.She assured me that working with two-year-olds would be in many ways verysimilar to my previous experience working with middle schoolers. Assured by her confidence that I could handlethe job, I accepted. And so began one ofthe most challenging and humbling years of my life.



My position was as assistant teacher, which translated tochanging diapers, assisting toileting, monitoring sink usage, wiping runnynoses, staffing the thinking chair, disinfecting tables, sweeping floors,etc. The calmest time of my day was, ofcourse, naptime, but contrary to popular belief, even naptime could be distressingif one of my 12 lambs refused to nap or woke up fussy. Two-year olds can push your buttons fasterthan all get out, but they can be incredibly sweet, too. Despite how difficult the job was, I love thoselittle ones and find myself wondering how they are doing these days. I learned so much and I hope that I will bejust a little more prepared, should we be blessed with little lambs of our own.
While my year with the two-year olds was anything butrestful, this year has come with fits and starts. I am enjoying the busy times, whilecherishing the quiet, restful days, knowing that they will not always be soabundant. Today was one of thosedays. A late winter snowy mix has keptus indoors, and were not complaining.It was a perfect day to enjoy some warming smoky chicken chili, beforespring brings its lighter fare.



Smoky Chicken Chili
Adapted from Southern Living
2 poblano chile peppers, diced1 red bell pepper, diced1 large Vidalia onion, diced4 garlic cloves, minced2 tablespoons olive oil1 28 ounce can diced tomatoes1 10 ounce can tomatoes with green chilies5-6 cups shredded smoked chicken1 15 ounce can navy beans, drained1 15 ounce can black beans, drained1 quart chicken broth1 pound frozen whole-kernel corn1 teaspoon oregano2 teaspoons cumin2 teaspoons hot Mexican chili powder1 teaspoon chipotle chili teaspoon salt teaspoon white pepper teaspoon cayenne
In a largeheavy-bottomed pot, heat the oil over medium-high heat. Add the chilies, pepper,and onion and sauté for 7 minutes. Add the garlic and sauté for one moreminute.Add the two cans oftomatoes, chicken, beans, corn, broth and spices.* Bring to a boil. Reduce to a simmer and cook for 1 hours.
Serve with cheese, sour cream, lime wedges, sliced greenonions, and corn bread.
*Chili can be prepared up to this point in advance, transferredto a crock-pot and cooked on low for 8-10 hours, or refrigerated and finishedlater.
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Posted byDorothy at Belle of the Kitchenat7:36 PM14 comments : Labels:Chili , Smoky Chicken Chili , Winter Thursday, February 21, 2013 New Beginnings...and Curried Sweet Potato Butternut Squash Soup

Irealize that I have this blog, and that I have not written here for twoyears. In fact, for the past two years,my husband has reminded me frequently and indirectly of this little space bytelling others, proudly, of The Belle.Other sweet friends, those who knew about the blog, would also ask me whenare you going to blog? And so here Iam, starting again.
Graduation Day
Somuch has happened since I was last here.Twelve months ago, my husband was entering into his last semester ofseminary and was spending any free time contacting churches, talking toreferences, writing application essays and mailing resumes. Nine months ago and over 100 contacts later,we celebrated my husbands graduation from seminary, but still anxiously awaiteda call to a church. Eight months ago wewere encouraged to know that my husband was one of the final candidates overten times, but were still waiting for the one.Seven months ago we found ourselves eating dinner in a small town inrural Pennsylvania, discussing a possiblecall to a church in that town. Sixmonths ago we were introduced to that church, my husband the new pastor ofdiscipleship on staff. And so, our newbeginning.
Please be patient with me, y'all. It's been a while. Even this blog will be new in many ways for me. But I would love to hear from you, too! What have you been missing from the Belle?
Our Backyard
Illfill in more details soon, but for now, lets move to the food. While our groundhog predicted an earlyspring, we have had a regular dusting of snow the past few weeks and so Im notquite ready to give up my soups and stews and winter comfort foods. This sweet potato butternut squash soup hasbeen a favorite of ours this year, and has certainly kept us warm andcomfortable even on the chilliest night.

CurriedSweet Potato Butternut Squash Soup
Inspired by Screen Doors and Sweet Tea by Martha Hall Foose
2tablespoons unsalted butter2 pounds sweet potatoes, unpeeled, diced1large butternut squash, peeled, seeded and diced2leeks, white and light green parts, chopped and rinsed well1 tablespoons grated fresh ginger1tablespoon minced lemongrass2garlic cloves, minced4teaspoon curry powder (I use 2 teaspoons regular and 2 teaspoons garam masala)7cups chicken broth12ounce frozen sweet white corn, divided1(14.5-ounce) can lite coconut milk
Pomegranateseeds or crumbled bacon, for garnish
Ina large dutch oven, heat butter over medium heat. Add the sweet potatoes and squash. Cook for about six minutes. Add the leeks, ginger and lemongrass. Cook for about five minutes. Add the garlic and curry and cook for oneminute. Stir in the broth and one cup ofcorn and stir well, using a wooden spoon to incorporate any browned bits fromthe bottom of the pot. Bring to a simmerand cook for 20 minutes, stirring often.
Usean immersion blender to puree the soup. Stirin the remainder of the corn and the coconut milk. Heat until warm through, but do not return toa simmer.
Servewith pomegranate seeds or crumbled bacon.
Print FriendlyPosted byDorothy at Belle of the Kitchenat3:24 PM6 comments : Labels:Curried Sweet Potato Soup , Soup , Winter Wednesday, August 17, 2011 Happy graduation, birthday, anniversary, independence, vacation day...and orzo salad with lemon, feta and pine nuts.
Well, you know I have a lot of catching up to do. So, after friendly nudges, sweet "we miss you" e-mails, comments from my mom and husband, and straightforward "when are you going to start blogging again?," I am finally going to give up my blogging hiatus and get things back in gear. I have no excuse, but that I work better on a schedule, and have been largely schedule-less since May.

Here's a quick re-cap, in pictures.

Summer Starts with a Graduation Celebration!
We celebrate our 6th Anniversary in Chattanooga, TN with a stay at Chanticleer Inn, great food, hiking, and city-exploring.


Visits with family include a trip to Arrington Vineyards near Nashville, the Naval Museum in Pensacola, pre-Independence day celebrations, family meals, and time with friends.

Independence day celebration in Philadelphia include a picnic near the Philadelphia Museum and a fireworks show over the Schuylkill River. Since returning from our Southern tour, my days have been relatively unhurried. Window units notwithstanding, the heat still seems to slow things down to a molasses speed. The job search, household chores, cooking (andapparentlyblogging) have all responded in kind, following snaillike paces of their own.

While I've occasionally turned on my oven for an occasion (pulled pork for Independence day, cookies for Bible study, brownies for my husband's guy-weekend retreat), it has been largely avoided on account of it's kitchen-stifling tendencies. So, we've enjoyed our fill of grilled fare, sandwiches, and dishes which require minimal heat, like this delicious orzo salad.

This has to be one of my favorite summer sides, one that I make often in warmer weather, and alwayselicitsrecipe requests. The flavors just work so well together, it can be served cold or at room temperature, and goes well with almost anything you could throw on a grill.


Orzo Salad with Lemon, Feta and Pine Nuts
Barely adapted from Bride Groom First and Forever Cookbook

1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1 cup orzo
1/4 cup pine nuts, toasted
1/4 cup golden raisins
3 tablespoons chopped kalamata olives
1/4 finely chopped red onion
1/4 cup basil, julienned
2 ounces good quality feta cheese, crumbled

In a medium pot, cook the orzo to al dente in salted water. Drain pasta.

In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper and sugar. Pour over the warm pasta, and let the pasta cool to room temperature.

Add the pine nuts, raisins, olives, onion, basil and feta to the pasta, stir well. Store Orzo salad in the refrigerator.

This salad can be made up to two days in advance. Salad is best at room temperature, but can be served cold.

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Posted byDorothy at Belle of the Kitchenat1:00 PM8 comments : Labels:Family , Greek , Orzo Salad , Pasta Salad , Picnic , Salad , sides , Summer , Vacation Older PostsHomeSubscribe to:Posts ( Atom ) Follow the Belle:



To contact Barefoot Belle by e-mail:belleofthekitchen@gmail.com

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