I wrapped up my weekend with a fast trip to Kansas City to see all my nieces and nephews, and my great nieces and nephews. The only problem was it was too short. I came home Sunday and fell asleep so fast that I missed getting my column out in time to one of my newspapers! I guess it’s not the end of the world, but it’s the first time in many years of writing that I’ve pulled that one.

As I review my recipe for you I am reminded of something I’d like to share in regard to soups and their different applications. One thing I like to consider when I’m writing soup recipes is whether the dish is going to be used as a main entree or an opener, I think there is a difference. French Onion soup is a good example of this. Most of us likely think of this soup as an opener i.e. soup or salad? The calico chili recipe is basically a white chili with different vegetables implemented. When I wrote the dish it was truly supposed to be ‘chili’, which meant no cheeses in my book of thought. I would absolutely garnish with cheese on top, but as a main entree I would refrain from too much cheese inside the dish.

This past week I had a situation arise in regards to foods that has influenced me greatly in regards to cheese, butter, oils and heavy creams. Yes, they can make a dish quite yummy, but if you fill a meal with too much of these great ingredients it can have repercussions, unless you have a unique digestive system. For the 2nd time in two weeks I ate the same meal from the same restaurant. Both weeks I came home, got very nauseous and felt terrible the rest of the evening. The first week I thought it was just me. The second week I starting taking a closer look at what I was eating and realized how much fat and butter was in the foods. I don’t have a gallbladder to process excessive amounts of fats, which is one reason why it bother me. But, the fact still remains the meal was full of fats.

So what I’m getting to is, if a soup or stew is a main dish, being excessive on fats, butters and sauces can have an adverse affect. The restaurant that made me so icky, is a well-known restaurant here in the Ozarks. My daughter in law told me that her family doesn’t care to eat there. When she initially made

the comment I didn’t ask why? When I told her about this past week and my experience she concurred this was the reason why her family doesn’t like to eat there!

This is a good thing to think about when we are traveling. Monitor the types of foods you are eating and watch the amounts of fat and grease you are consuming. One thing I try to implement is eating anything fried at lunch instead of dinner/supper.

I’ve eaten ‘white chili’ in multitudes of applications, and can actually say that many were overwhelmed with cheese. Don’t think I don’t like cheese, I am a huge fan of all types of cheeses. My culinary opinion is also the following: “If I removed all the cheese in this dish what would it really taste like?’

Then another thing to consider is the additional cost of a recipe using ample amounts of cheese.

Sometimes I think we humans have done it to ourselves. Pause, and consider, how people ate in early times. It was simple, foods were eaten in their natural state without lots of embellishments. In the act to make things improved, better tasting and embellished we have sorta’ become our own worst enemies. I tell friends all the time that my favorite way to eat foods is steamed. I also will roast foods in the oven, but the steaming leaves a higher nutrient value. It’s simpler, something to ponder. Then we go out to eat and wonder why we suffer so! Preaching to the choir, right?

Have a great week enjoying the fall colors that surround us. Simply yours, The Covered Dish

Calico Chili

3 lbs or 5 cups cooked chicken or turkey

2 carrots chopped fine

2 stalks celery, chopped fine

1 large onion, chopped fine

4 tablespoons butter

2 teaspoons cumin

1 teaspoon ground oregano

1 teaspoon white pepper

1 tablespoon chili powder

2 additional tabs of butter

¾ cup white flour

6 cups low sodium stock

1 small can drained green chilies

1 can creamed corn

1 can yellow corn, drained

1 can white hominy, drained

Prepare the chicken in whatever application you choose. Season the meat if you are baking or air-frying, etc.

In a large stockpot place the 4 tablespoons of butter over medium heat. As it melts add the celery, onion and carrot. Sauté until the onion is translucent. Add all spices blending into the veggies, add additional butter until it is melted and then work in the flour, a bit like starting a roux. Add the stock stirring until the soup is smooth. Add chicken, bringing it to a nice boil. Reduce heat adding the chilies, corns and hominy.

This is an extremely thick soup, which could even by served over grits or rice. Embellish with pepper jack cheese or cook’s choice over the top at serving time. Serves 6 to 8 persons.