There’s nothing like chilly winter temperatures that open the kitchen up for delicious, and warm, winter recipes. Sometimes a bowl of soup hits the spot, and warms you all the way to your toes. Or a pot of chili with cornbread. Chicken and dumplings. Salisbury Steak with noodles. Chicken Pot Pie. Winter time means hearty meals, so we’ve found a couple recipes to try during those cold days.
Winter Soup (via Food.com)
- 1tablespoon butter
- 2onions, chopped
- 1bouquet garni
- 1stalk celery, diced
- 3medium carrots, sliced
- 3potatoes, peeled and diced
- 5cups low-fat chicken broth
- 1(14 ounce) can black-eyed peas, drained
- 1cup elbow macaroni
- salt and pepper, to taste
- Prepare a bouquet garni and set aside.
- Heat butter, add onions and celery; cover and cook 4 minutes.
- Add carrots and season with salt and pepper; Cook 5 minutes uncovered.
- Add potatoes and chicken stock; drop in bouquet garni.
- Bring to a boil and cook 12 minutes at medium low.
- Add remaining ingredients and return to a boil.
- Cook 12 minutes at medium-low.
Salisbury Steak with Mushrooms (via foodnetwork.com)
1 pound ground beef
1 large egg, lightly beaten
1/4 onion, finely chopped (about 1/3 cup)
7 saltine crackers, finely crushed (about 1/4 cup)
1 teaspoon minced fresh sage
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
8 ounces sliced mixed mushrooms
2 teaspoons Worcestershire sauce
3 tablespoons all-purpose flour
1 to 2 tablespoons chopped fresh parsley
Buttered egg noodles, for serving (optional)
Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.
Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.
Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.
Per serving: Calories 352; Fat 21 g (Saturated 10 g); Cholesterol 141 mg; Sodium 428 mg; Carbohydrate 11 g; Fiber 1 g; Protein 27g
Bean-and-Beef Chili (via foodnetwork.com)
2 to 4 tablespoons vegetable oil, plus more as needed
3 pounds boneless beef chuck, cut into 3/4-inch pieces
Kosher salt and freshly ground pepper
2 large onions, chopped
8 cloves garlic, chopped
1/3 cup plus 2 tablespoons chili powder
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28 -ounce can whole plum tomatoes, coarsely crushed with your hands
1 3/4 cups low-sodium beef broth
1/3 cup brewed espresso or strong coffee
2 15 -ounce cans pinto beans, drained and rinsed
Shredded cheddar cheese, sour cream and/or diced avocado, for topping
Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.