Easel and Plate

My artwork

Raquel Stallworth artwork on Creative Shake

Tuesday, June 14, 2011

HELLO ALL-- IVE MOVED!

As of June 2011 you can find easel and plate on wordpress-- www.easelandplate.wordpress.com

Come on over hope to see you there!

Posted by Raquel Stallworth at 2:48 PM No comments:

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About Me

Raquel Stallworth: Chicago and Philadelphia, IL, United States; Fine artist, calligrapher and cook--BFA Tyler School of Art/Temple University in Graphic Design. This blog is inspired by my junior year in High School, when I found it difficult to choose art or culinary school, equally drawn to both. I work in mixed media, oil paintings, colored pencil illustrations, and calligraphy. My work is both abstract and realist.

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▼ 2011 (3)
- ▼ June (1)
  - HELLO ALL-- IVE MOVED!
- ► February (1)
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Artist: Raquel Stallworth, 2011, 20 X 20

White bean chicken chili

White bean chicken chili

RECIPE: White bean chicken chili

1 to 1 1/2 lbs raw chicken breasts, cut in bite sized pieces

½ fresh jalapeno, seeded and chopped finely

1 cup chopped sweet vidalia or yellow onion

1 cup chopped red or green bell pepper, or a combo of both

2 stalks of celery chopped finely

3 tbls. olive oil (more if needed)

1 tsp. paprika

1/8 tsp. cayenne pepper

½ tsp. garlic powder

2 shakes red pepper flakes

1 tsp salt

2 bay leaves

½ tsp black pepper

1 heaping tsp. cumin

½ tsp. chili powder

1 can chicken broth

1 can stewed tomatoes, diced (if avail, use fire-roasted)

2 tbls honey

1 tbls cider vinegar

2 cans great northern beans

½ cup rough chopped fresh cilantro

optional- ½ cup frozen corn, sour cream, tortilla chips, extra chopped cilantro and shredded cheese for individual servings

1. Heat olive oil on medium heat in deep pan or stew pot, add chicken, onions, peppers, celery, and all spices (except the cilantro)until chicken is cooked, and onions are translucent.

2. Add vinegar, honey, chicken broth, can of tomatoes and cans of beans.

3. Lower heat to low, cover and simmer for about 20 minutes, check and stir after 10 minutes to make sure pot is not too hot, as chili could stick to bottom of pot.

4. Taste- adjust seasoning to your liking, re-season with salt and pepper if needed, add more cayenne, pepper flakes or jalapeno if you like more heat. Add more honey if you need more sweetness.

5. Once chili is adjusted to your liking, add the 1/2 cup cilantro, and, if using corn, stir in now. Turn off heat.

6. Serve each bowl with a dollop of sour cream, shredded cheese of your choice, a sprinkle of cilantro leaves and tortilla chips if desired.

VARIATION(S)- Vegetarian: Omit chicken and chicken broth. Use vegetable broth and add an additional can of beans, and 1 cup of frozen corn.

Also, a bottle of beer can be used instead of the vegetable broth or the chicken broth.

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