Cooking together is a great way to learn new tips and time saving techniques.  Our Bread class this Thursday evening, November 7  at 5 PM still has a few spaces left and so does our forth coming weekend class, set for November 15-17.

After all the election anxiety and trauma--baking bread and enjoying the yeasty, fabulous taste of homemade bread is pure delight.  They say kneading bread is one of the very best kitchen tasks for relieving stress.  And you'll learn how forgiving bread is--no pain taking measurements ever--you just work for a result in the dough.  I will share some baker's tips for always successful bread baking.

And--the weekend class, November 15-17, which was cited as the "Best in the US" by both "Bon Appetit" magazine and Gayot.com is on a very special gift giving discount of $100.00 off. For giving as a gift certificate, good for one year, just call us at 505-243-2622.     You can either give a gift to yourself and attend next weekend or purchase a certificate for gift giving.   You can see all the favorite traditional dishes that we will be making on our website at www.janebutelcooking.com.

Here's a recipe to try for a fast fall meal--

GREEN CHILI CHICKIE CHILI

This chili has a wonderful flavor bordering a gumbo without the okra or the file.  I made it the first time from the end of the garden vegetables, of which I had considerable.  If you want to double up on some of the vegetables, omitting some and even adding  others, it will still be very good!

Yield: 6 to 8 servings
2 Tablespoons olive oil
2 large, whole boneless, skinless chicken breasts cut in ¾ inch dice
1 large onion, chopped
3 cloves fresh garlic, minced
2 stalks celery, sliced ¼ inch wide
2 cups green chile, cut in ½ inch width-wise pieces (8 to 10 green chiles, parached and peeled) or canned or frozen
6 ripe large tomatoes, peeled and chopped
4 apple chicken (or similar) sausages, sliced
2 cups whole kernel corn (2 to 3 ears fresh, canned or frozen)
1 stalk broccoli, chopped
1, 15 ounce can or 2 cups black beans
2 cups sliced and chopped cabbage, about ½ small head
2 large carrots, sliced crosswise ¼ inch thick
2 cups chicken stock

1. Heat the oil in a large pot, at least 5 quart.  Add the chicken pieces and lightly brown, then add the onion and garlic and cook until clear.  Add the remaining ingredients and cook on a medium low heat, covered for about 30 minutes or until the vegetables are done.
 
2. If the chili is thicker than desired, add water to desired consistency and cook for about five minutes.   Taste and adjust seasonings. Serve with hard crusted bread with olive oil or butter.