green chile corn bread

The more I craft, the more I love the details — in packaging, tiny stitches, finding just the right button. My art is slowly but certainly changing from the “make lots of stuff quickly no matter how shoddy the results” to “make a few things and give each one 100%.” This shift comes from watching others tend to the details so, so well.
This bunny I received from Nicole during Backtack is a regular reminder to slow down, enjoy the process and take the extra time to make the project at hand just right. A few others who seem to work this way inherently are Colleen, Meg, and June. {I stare at their projects in Flickr — sometimes for hours — taking notes.}

soup bottled and ready to go

So when presented with the opportunity to make some “get well soon” soup for a girlfriend yesterday, I didn’t just rush off to the store to pick up a few supplies. I went through a dozen cookbooks to find a recipe I thought she would love. Then, I took a swing through the dollar store for the right containers. The dollar store and Big Lots are great places to find a pretty plate, bowl, jar, spool of ribbon, tissue paper, and other supplies on the cheap. I scooped up four of these lovely turquoise jars and a green plate. I love these shades together and thought the colors went nicely with the menu: white chicken chili and green chile cornbread.

white chili

White Chicken Chili:
Ingredients:
6 (15 oz.) cans of great white northern beans
6 cups of cooked chicken, diced or shredded
2 tsp. cumin
5 cups chicken broth
2 medium onions, diced
2 (4 oz.) cans chopped green chilies
1 1/2 tsp. ground oregano
1/2 tsp. red or cayenne pepper
1/2 tsp. pepper
24 oz. sour cream

{Yield: 10-12 servings}
Directions:
Fill a large sauce pan with 6 cups of water. Place raw chicken in water and boil for 15-20 minutes. Take chicken out of water and place in a glass dish. Allow to cool and then dice/shred. To remaining water, add chicken bouillon (or if you like, throw this out and put in your 5 cups of chicken broth). Add diced onion. Boil in broth for 15 minutes. Add all remaining ingredients to pot, except sour cream; simmer one hour. Fold in sour cream before serving.

plate of bread

Green Chili Cornbread:
Easy! Buy a couple Jiffy cornbread boxes, add necessary ingredients and 2 (4 oz) cans of green chiles and follow directions on box. Voila — yummy, spicy bread.

soup with tag

While the bread was baking and the soup simmering, I took a few minutes to stamp some labels for the jars. It was a great way to spend a late afternoon.

~K