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White Chili, Oatmeal Biscotti, and Flax Crackers

The Adams Test-Kitchen had three successful experiments on MLK day (thank you Dr. King for your culinary and social justice inspiration).

I've had three cans of organic great white northern beans hanging around the cupboard for a few weeks, so I figured I should put them to their intended use: White Bean and Chicken Chili. The recipe was easy to follow (except for that "cooked chicken" part, oops, so I have simply stewed it a lot longer than called for in order to make it salmonella-free). We had that for dinner, and given that we've both felt a little sick lately, the cumin, green chiles, Tabasco and chili powder gave our tastebuds a what-for.

Erin made up two healthy, yet tasty, treats from things that are normally frowned upon by people who insist on tasty food: oatmeal and flaxseed meal. First, she made oatmeal biscotti, and if you've never tried it, you should. It tastes just like biscotti yet it's got the fiber and grandma-goodness of oatmeal in it. Also, her flaxseed crackers (seasoned with garlic powder, Parmesan cheese, etc.) are great, reminding me of Ak-Mak crackers that are hard to find. Full credit is due to Chrissy, a co-worker of Erin's at WPLN (those NPR-types eat healthy don't you know).

Until next time, eat well and take time to make things that don't require "add water" or "microwave on HIGH."


  1. You two would be proud of me. The other night I had a group over to eat and made eggplant parmesan, ceasar salad and feesh french bread. It was a hit and very tasty. Hope all is well.


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