Chili is one frequently occurring weeknight dinner in our house. I also go for it a lot when cooking for gluten free friends. My recent way of livening things up in the chili pot – adding the rich, nutty flavor of hummus!
In the base of a stockpot, begin to brown turkey. Add onion, red pepper, garlic, chili powder, and cumin and continue to cook until meat is browned. Add black beans, tomatoes, chipotle pepper, adobo sauce, oregano, 1 cup water, hummus, and salt & pepper.
Cover and simmer for 30 minutes. Stir in corn. Serve with jalapeño and tortilla chips.
David has mowed through Doug Wilson’s family series. I too love these, as well as his wife, Nancy’s, books. When I tell you the premise of My Life for Yours you can see it could have been painfully banal and corny. However, I found it creative and valuable rather than cliche.
Each chapter speaks about a room in the home and how Christ transforms it. As the book puts it, “The Word became flesh and bone, and the gospel becomes our porch, dining room, bedroom and kitchen.” Don’t you just instantly love the title? My life for yours. For other stay at home wives and moms, a book like this is a treasure for illuminating and shaping the four walls we spend hour after hour and day after day in. My favorite chapters were (no surprise) the dining room and kitchen. And also, “The Junk Drawer!”
The combination of these three ingredients is one of my favorites in all of cooking. It was only a matter of time before it became a pizza. David, who normally does not like fruit on his pizza, even appreciated the sweetness of the pear along with these savory flavors.
BLUE CHEESE, BACON & PEAR PIZZA Serves 1 pizza
4 slices bacon, cooked and crumbled
1/2 batch perfect pizza dough
1/2 pear, sliced
1/4 cup blue cheese crumbles
1/4 onion, sliced and caramelized
3/4 cup mozzarella
Preheat oven to 475 degrees. Roll pizza dough out on a flat, flour dusted surface. Top with mozzarella, bacon, pear, onion, and blue cheese crumbles.