Hagia Sofia

I'm still in the Caribbean, but thought I'd share more of the photos I took on my day playing tourist in Istanbul.

The Hagia Sofia was dedicated in 360 AD (the current structure was built in the 500s AD) and has been a basilica, a mosque and is now a museum. It is famous for its massive dome and, at least according to wikipedia, it changed the history of architecture. I'm not a history buff, or an even an architecture guru, but I do know it was an amazing place. Just knowing that it's been there for nearly 2000 years was enough to blow me away.

Today's song is one I can't get enough of, Peter Bradley Adams: "The Longer I Run." Pin It

Cooking 101 - White Chili

I've been cooking again - and thanks to the cold weather I'm still gravitating to soups.  This time I found a real keeper that will go in my favorites file - White Chili from the Simply De-Lite-Ful cookbook by Alice Bolen and Janelle Woolley - this is quickly becoming my favorite cookbook.

The original recipe serves 10, so I cut it in half (and still ended up eating it for days) but given how cold it was here last week, it was a very welcome meal.  I'll share the original recipe:

• 1 lb great northern beans, soaked or 4 15-oz cans, drained & rinsed (I didn't have great northern so just used canned white beans.)
• 1 1/2 lb boneless, skinless chicken breasts (I used thawed, pre-cooked chicken breast strips and I didn't measure, just threw in what I thought would work.)
• 1 medium onion, chopped 
• 3 cloves garlic, minced
• 2 4-oz cans green chiles
• 2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1 14 1/2-oz chicken broth
• 1 cup water divided
• 6 Tbsp flour

If using dry beans, put in pan and cover with water.  Bring to a boil, reduce heat and simmer 20 minutes.  Drain and set aside.  Cut chicken into small pieces, about 1/2 inch or so.  Lightly season chicken with salt and pepper and brown in well-sprayed pan.  Add cooked chicken, beans, inion, garlic, chiles, cumin, oregano, cayenne, salt, chicken broth, and 1/2 cup water to slow cooker.  Stir and cover.  Cook on low 10-12 hours or 5-6 hours on high.  If using canned beans, reduce cooking time to low 6-7 hours on 3-4 hours on high.  Thirty minutes before end of cooking time combine remaining 1/2 cup water and flour, whisking to remove lumps.  Add to slow cooker and stir.  Cover and cook remaining 1/2 hour allowing chili to thicken.  Adjust for seasoning and serve hot with desired garnish - sour cream, fresh cilantro, tortilla chips.

I just thew everything in the crock-pot on low for 6 hours and since I didn't have sour cream threw in a spoonful of fat free, plain greek yogurt, and sprinkle of fat-free cheese.

I listened to Peter Bradley Adams while I cooked - a great new discovery.

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