Today’s post is brought to you by the letter “G” for Green! It has nothing to do with quilting, this is one is all about green foods!
Ever buy a bunch of celery at the grocery store to have it go limp a day later? Super frustrating. Thankfully there is an easy and (relatively) quick fix.
Celery is a vegetable that loved boggy/swampy conditions and has a high water content. When it slumps over it’s due to a loss of water. To fix this you simply need to cut off the bottom of the stalks (about an inch) and place in a glass of water.
After a few hours they perk right back up. I then store my celery in a tupperware with a few paper towels in the fridge. This keeps them nice and hydrated and will last me the rest of the week while I use them up. One of my instagram friends (@kringelb) also said this trick works with sad carrots.
What is celery good for? Well it’s an essential ingredient in my White Chili. Funny it’s called white chili when most of the ingredients are also green. I cannot take total credit for this recipe. I picked it up in Trader Joe’s many many years ago. It has become one of those meals I can make on auto-pilot and I usually have the ingredients on hand. Italics are the substitutes I make here in Costa Rica.
White Chicken Chili
- Saute onions and garlic. Add ground chicken & season w/ salt, pepper & cumin. Strain grease.
- Add chopped celery and peppers, cook for few minutes to get juices from celery
- Add beans, salsa verde, corn, broth and seasonings. I usually fill half the empty salsa verde jar with the broth or water & shake to get extra salsa out of the jar.
- Season again with SPC to taste.
- Simmer. The longer the better. This tastes amazing the next day.
Cheese (pepper jack or monterey or cheddar or your favorite)
Tortilla chips (or corn tortillas baked crispy)
For the final green food I present Spicy Guacahummus. This is a great snack food, is awesome on sammiches, and great as a mayo substitute in tuna salad.
1 can garbanzos (drain and reserve juice)
1 jalapeno, seeded and cut into chunks
1 ripe avocado
3-4 garlic cloves
2 limes, juiced
Handful of Cilantro
- In a blender combine garbanzos, jalapeno, avocado, garlic cloves, cilantro, lime juice, and a few tablespoons of EVOO the reserved garbanzo juice.
- Add salt, pepper and cumin to liking. Blend. If mixture is too thick, add a little more of the garbanzo juice and blend until desired consistency is achieved.
Serve with home-baked whole wheat pita chips or put on your favorite sammich. I have no idea how long Guacahummus will last in the fridge as it usually disappears within 24 hours.