This crockpot easy white chicken chili is what I need right now.
Things have been pretty crazy on the domestic front lately. The husband has been in a crazy period of working until 2 or 3 in the morning every night. I am also still working my normal, mostly 9-5 job, and I’m doing 100% of the evening fetching, lunch packing, permission slip signing, homework checking, laundry folding, bedtime reading, nightmare soothing, out-of-bed dragging, and meal planning (though Mr. TDF would want me to acknowledge that he is still taking Thing 1 to school because I cannot do that and still make it to work by 9.)
The end result of all this is that everyone in our household seems to be exhausted. I can usually get going in the morning (with the help of copious amounts of caffeine) but by the time I get home at night, kids in tow, having done two childcare pickups (and driven for an hour and a half, each way), I’m practically catatonic. If dinner isn’t simple – not only easy, but stupid easy – it’s not going to happen, and I will be reduced to the sad, sad state of eating pretzels dipped in cream cheese for dinner (it’s happened. Fortunately, my kids often get fed by the kindness of others, including Thing 1’s after school program, my mom, and Trader Joe).
Slow cookers are a lifesaver in this kind of situation. Nothing is more soothing when you’re frazzled and exhausted than sitting at your desk, contemplating the hot meal, cooked from scratch, that will be waiting for you when you finally crawl home. (Of course, nothing kills that buzz more than sitting at your desk at about 2 pm and realizing that you forgot to turn on said crockpot, and that a pot full of partially cooked chicken and beans is sitting and festering on your kitchen counter. Don’t do that! Learn from my mistakes and turn ON your crockpot. This has been a public service announcement.)
We went apple picking this weekend, which means I have about 20 pounds of apples in my kitchen, which means this easy apple cake recipe is going to be made again soon.
Apple picking is one of those things I used to miss most about living in the northeast. From the first autumn Ken and I were dating (16 years ago now!) we used to climb into a car (first a tiny blue Ford Festiva, later a zipcar), drive out into the country, and see some beautiful color and pick apples. When we moved to Southern California, we thought our New England apple-picking days were done. But, as I described three years ago, we were mistaken.
It took us three years to go back (a delay I attribute squarely to a curly-headed imp we call Typhoon Bootsy) but we’re glad we did. As we were driving through the Inland Empire (such a glamorous name for a less than glamorous place), listening to the incessant chatter and music of our delightful children (Bootsy is perfecting his Ozzy Osborne version of Kumbaya), we realized that the apple orchards are just as close to us in Los Angeles as they once were in New York. We pulled up to Stone Pantry Orchards (trees laden with apples! Close enough to the ground that even the littlest one could pick!) and proceeded to fill a bag.
You guys! I made this pie because I was looking for a double crust pie so I could revisit my pie crust tutorial (a few things have changed in my go-to technique since the last one I posted), and most of my fruit pie fruits are not in season, but now I’m kind of obsessed. Fresh cranberries! In pie! Why is this not a thing? Cranberries might be the perfect pie fruit — they’re tart and juicy, but have a pretty high pectin content, so your pie filling doesn’t run all over the place. The flavor is a lot like fresh sour cherry pie, but fresh sour cherries are only available one week of the year, in very small parts of the US, and cranberries can be gotten EVERYWHERE for at least two months when most pie fruits are out of commission. And just LOOK at the color:
It’s great, is all I’m saying.
Now on to pie crust. I like to walk my readers through making pie crust, because I feel like so many people are like “Pie crust? Who has the time for that! It’s too hard!” and I want to pat your head and say, “No, it’s OK – you can do it.” You don’t have to own a walk in freezer or live in the arctic to make your pie dough (though it is a bit tougher on a warm day.) You don’t have to source special kinds of lard or NOT TOUCH IT OR IT WILL BE OVERWORKED. Pie crust is pretty forgiving. If it cracks? Patch it. If you can’t roll it out in a perfect circle? Nobody cares. At the end of the day you will have pie, and people will love you. This is the way I’ve been making my pie crusts, and it works pretty darn well.
Part of my focus on vegetables for this year is going to involve salads and side dishes – things to add to my standard meat and potatoes fare (though in actuality, we rarely eat potatoes). But I’m also looking for main dishes in which vegetables play a starring role. Ideally I’m looking for something which won’t cause my five year old to reject it out of hand. I’ve tried to tell her that nothing mommy makes is yucky, and I don’t ever want her to say yuck, though she may politely express that this is not her favorite dish. Of course, only dessert is her favorite dish, not for any lack of trying on my part. And ham sandwiches. And since I refuse to subsist on a diet of ham sandwiches and ice cream, we are at something of an impasse. Bacon helps.
This recipe, which is adapted from Dorie Greenspan, may not pass the five year old test (until she TRIES it) but it is one of my favorites. Dorie calls it “Pumpkin Stuffed with Everything Good” and it really is stuffed with, if not everything good, many good things. Things like bread and cheese and bacon and cream and garlic, and just to up the vegetal quotient, I added red chard, which only added instead of detracted. Since it’s nearly impossible to find an edible pumpkin outside the months of October and November, I make it with Kabocha Squash, which I prefer to pumpkin anyway. This dish also looks better in person than it does in photographs, and tastes better than it looks (I must convince the five year old of this). (As an aside – raw vegetables are BEAUTIFUL to photograph, but the second they’re cooked they look far less appealing. C’est la vie.) You can also omit the bacon the make it vegetarian, but please don’t leave out the cheese. Continue reading Squash Stuffed with Delicious Things
I'm Kate, and between my day job and my home job, life is pretty full. Look around to find some of the recipes, projects, stories and tips that keep me sane on the domestic front. Read more about me here and feel free to email me with any questions or feedback!