A short time ago Michael took the five older children and headed out to the new Shrek the Third movie.  Judah and I stood on the sidewalk as they loaded up and drove away.  We waved and cheerfully hollered goodbye.  Then we went to chat with one of our favorite neighbors, Mrs. Davis before heading home.

There are things to do here at home, but it’s such a strange feeling to have such a quiet house.  Only one little voice is calling my attention.  Everything else is totally quiet.  While I write this, Judah is sitting on the top of the couch and “hiding” behind the sheer curtain.  He keeps calling, “Hi!  Hi, Mama.  Hi.”

We need to head into the kitchen and start assembling chili for our fundraising luncheon at church tomorrow.  Michael and I are on the team from our church going to Guatemala in July, and we’re having a chili lunch to help raise some of our support.  Michael suggested that we bring white chili, so I found a recipe and he did the grocery shopping while I napped.  (He’s such a nice husband!)

Now it’s up to me to put it together, which I don’t mind at all, especially since I will only have one little guy looking over my shoulder while I work.  Well, actually, he will probably be looking around my elbow, climbing on the island, or disappearing altogether to get into mischief.  But you know what I mean.

If you’re interested, here is the recipe I’ll be using.  Let me know if you try it.

White Chili

INGREDIENTS

* 3 medium onions, chopped
* 2 garlic cloves, minced
* 1 tablespoon olive or vegetable oil
* 4 cups cubed cooked chicken or turkey
* 2 cans (15 ounces each) white kidney or cannellini beans, rinsed
and drained
* 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
* 2 cups chicken broth
* 1 can (4 ounces) chopped green chilies
* 2 teaspoons ground cumin
* 1/2 teaspoon dried oregano
* 1/4 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 1/4 cup minced fresh cilantro or parsley
* Corn chips, shredded Monterey Jack cheese and sour cream

DIRECTIONS
In a skillet, saute the onions and garlic in oil until tender.
Transfer to a slow cooker. Add the chicken, beans, broth, green
chilies, cumin, oregano, salt and cayenne; stir well. Cover and cook
on low for 6-7 hours or until bubbly. Stir in cilantro. Serve over
corn chips; top with cheese and sour cream. Yield: 8 servings (2
quarts).

Printed from tasteofhome.com May 19, 2007