Winter Comfort Foods

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Winter comfort food

Peanut Butter Stew
Cheeseburger Soup
Pumpkin Bisque
ABC Meatball Soup
Green Chili Corn Soup
Vegetable Beef Soup
Cider stew
Lobster Stew
Lentil Soup
Split Pea Soup with Herbs
Black Bean Soup
Cabbage Patch Soup
Cabbage and Beef Soup
Erin Soup
Sauerkraut Soup
Sour Beef With Dumplings
Round Steak Sauerbraten
Roast Beef Italiano

Peanut Butter Stew
The Africa Cookbook:Taste of a Continent

2 tablespoons peanut oil
1 large onion, minced
2 pounds lamb stew meat, cut into 1 1/2 inch pieces
1/2 cup creamy peanut butter
1 1/2 cups cold water
1/3 cup tomato paste
2 cups hot water
4 large carrots, scraped and cut into 1-inch pieces
3 sprigs fresh thyme
2 bay leaves
Salt and freshly ground black pepper, to taste

Heat the oil in a heavy saucepan. Add the onion and cook over medium heat until it is translucent. Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides. In a small bowl, mix the peanut butter with the cold water and pour it over the meat. Dilute the tomato paste with the hot water, pour the liquid over the stew, and stir well to make sure all the ingredients are well mixed. Add the remaining ingredients, lower the heat, cover and cook, stirring occasionally for one hour, or until the meat is tender. Remove the thyme sprigs and bay leaves. Serve hot over rice. Serves 4 to 6.

Cheeseburger Soup

1 1/2 cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup chopped green pepper
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1 tablespoon beef bouillon granules
1/2 teaspoon salt
1 pound ground beef, cooked and drained
2 1/2 cups milk, divided
3 tablespoons all-purpose flour
8 ounces processed American cheese, cubed
1/4 to 1 teaspoon cayenne pepper, optional
1/2 pound sliced bacon, cooked and crumbled.

In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender. Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne, if desired. Top with bacon just before serving. Yields 6 to 8 servings.

Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Pumpkin Bisque

1 medium onion, chopped
1 tablespoon olive oil
1 18-ounce can solid pack pumpkin
6 cups homemade chicken broth or 4 14-ounce cans of chicken broth
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Salt and pepper

Heat oil in 4-quart saucepan. Add onions and cook until soft but not browned, about 5 minutes. Stir in pumpkin, chicken broth, ginger, nutmeg, salt and pepper to taste.

Simmer 20 minutes, stirring occasionally, until heated through. Garnish with toasted pumpkin seeds. Makes 8 servings.

ABC Meatball Soup

1 pound ground turkey breast or lean ground beef
3/4 cups quick or old fashioned oats, uncooked
1/3 cup barbecue sauce or catsup
1 can 49 ounces reduced-sodium, fatfree chicken broth
1/4 cup alphabet-shaped pasta
1 package, 10 ounces, frozen mixed vegetables, do not thaw

Heat broiler. Lightly spray rack of broiler pan with non-stick cooking spray. In large bowl, combine meatball ingredients; mix lightly but thoroughly. Form into small balls. arrange meatballs on broiler pan and broil 6 to 8 inches from heat about 6 minutes or until cooked through, turning once.

While meatballs cook, bring chicken broth to a boil in 4-quart saucepan or Dutch oven over medium-high heat. Add pasta and frozen vegetables; return to a boil. Reduce heat; cover and simmer 8 minutes or until vegetables and pasta are tender. Add meatballs and cook 1 minute. Serve immediately. Serves 6.

Note: Garlic powder, onion powder or dried thyme leaves may be added to the meatball ingredients. Frozen corn, frozen green beans, frozen peas and carrots or your favorite vegetable blend may be substituted for the mixed vegetables.

Green Chili Corn Soup
From Cooking Fearlessly

1 yellow onion, diced
2 ribs celery, chopped
1 to 2 fresh jalapenos, sliced and seeded
3 tablespoons butter
1/2 gallon chicken stock
1 cup green chilies, Ortega or Hatch, roasted, peeled and seeded
1 1/2 cups kernel corn
1 16-ounce can creamstyle corn
2 cups cream
1 1/2 tablespoons brown sugar
2 teaspoons black pepper
3 teaspoons green or red Tabasco sauce
2 tablespoons salt
1 pound shrimp or crawfish tail meat

Saute onion, celery and jalapenos in butter. Add stock, chilies, and kernel corn and bring to a boil. Add creamstyle corn, cream, sugar, pepper, tabasco and bring to a boil again. Add cooked shrimp or crawfish and salt. Heat through and serve. Serves 12.

Garnish with fried julienned corn tortilla chips, grated jalapeno Monterey jack cheese, bits of crawfish and spicy salsa or any combination you choose.

Vegetable Beef Soup
From Of Tide & Thyme

1 pound lean ground beef
1 medium onion, finely chopped
1 cup sliced celery
1 cup thinly sliced carrots
1 cup peeled, diced potatoes
1 bay leaf
1/2 teaspoon basil
2 teaspoons salt
1 cup shredded cabbage
1 16-ounce can tomatoes, undrained
3 cups hot water
1 cup tomato juice

Brown beef in soup kettle and drain. Stir in onion, celery, carrots, potatoes, bay leaf, basil, salt, cabbage, tomatoes, hot water and tomato juice and bring to a boil. Reduce heat and simmer 40 to 45 minutes until vegetables are tender. Serves 8.

Note: The soup can be prepared ahead of time and frozen. Also, float a paper towel on top of hot soup to absorb any extra grease.

Cider stew

2 pounds beef or lamb stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
3 cups apple cider
2 tablespons cider vinegar
2 teaspoons salt, optional
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 medium potatoes, peeled and cubed
4 medium carrots, cut into 3/4 inch pieces
3 celery ribs, cut into 3/4 inch pieces
2 medium onions, cut into wedges
1/4 cup all-purpose flour
1/4 cup water

In a dutch oven, brown meat in oil. Drain. Add cider, vinegar, salt, if desired, thyme and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 1/4 hours. Add the potatoes, carrots, celery and onions and return to a boil. Reduce heat, cover and simmer for 30 to 35 minutes or until meat and vegetables are tender. Combine flour and water. Stir into stew. Bring to a boil. Boil and stir for 2 minutes. Yields 8 servings.

Lobster Stew

4 live 1 pound chicken lobsters, or equivalent weight of other lobsters
4 tablespoons unsalted butter
1 teaspoon Hungarian paprika
Freshly ground black pepper
5 cups whole milk
Kosher or sea salt
Snipped chives to finish

Parboil the lobsters and remove meat from the tails, knuckles and claws. Cut the meat into 3/4 inch chunks. Remove the roe from the female lobsters and coarsely chop. Or purchase cooked lobster or lobster meat. About 1 hour before serving the stew, drain the chunks of lobster so that they are somewhat dry, reserving the juice. Over medium heat, warm a 10- or 12-inch skillet or saute pan with 2- to 3-inch sides. You want lots of surface area. Melt the butter in the pan. When it is gently bubbling, add the lobster meat with the roe and sizzle gently for about 1 minute.

Using tongs, turn the pieces over and cook for 1 minute more. The butter will now have a red color. Sprinkle with the paprika and grind a little fresh pepper over as well. Reduce the heat to low and cook for 1 minute more. Pour the milk over the lobster and add any lobster juice. Let it heat slowly for 5 to 6 minutes until the stew is hot but not quite boiling. Do not boil. Remove from the heat and let sit for a minimum of 30 minutes. The sitting time is crucial for it allows the flavors to expand and the stew to transform itself from good to great. If keeping it for more than 60 minutes, refrigerate the stew.

When ready to serve, return the stew to low heat. Taste and season again with pepper and a little salt, if needed. When the stew is very hot but not boiling, ladle it into warmed cups or bowls and sprinkle with chives. The stew will be a pale pink color with rosy chunks of lobster and little red dots of butter and roe. Serve at once. Makes about 7 cups. Serves 8 as a starter or 4 as a main course.

Lentil Soup
From Debbie Wood

1 cup dried lentils
2 1/2 cups water
1 small onion
2 carrots
1 medium potato
2 stalks celery
Thyme, garlic, basil, salt and pepper for seasoning.

Rinse lentils. Bring water and lentils to boil. Cube and add vegetables, one at a time, reducing heat to a simmer. For variation, use turnips, scallions. Season to taste with herbs and salt and pepper. Cook about 35 minutes until lentils and vegetables are soft.

Split Pea Soup with Herbs

1 pound split peas, rinsed
2 quarts chicken stock or broth
1 large leek, chopped
1 tablespoon lemon juice
1 tablespoon sugar
1/8 teaspoon thyme
1/8 teaspoon marjoram
1 pinch nutmeg
3 tablespoons parsley, chopped
5 ounces fresh spinach, washed and chopped or frozen
Salt and pepper to taste

Combine split peas, chicken stock, leek, lemon juice, sugar and herbs. Cook slowly until peas are soft, 45 to 60 minutes. Whisk or blend peas until pureed. Ten minutes before serving add spinach and parsley. Adjust consistancy and season to taste. Serves eight to 10.

Nutritional content per serving: 235 calories; 21 grams protein; 2 miligrams cholesterol; 3 grams fat, 1278 milligrams sodium.

Black Bean Soup

2 cups dry black beans
1/4 cup butter
2 celery ribs, chopped
2 medium onions, chopped
1 tablespoon flour
1/4 cup chopped parsley
Bone from a smoked ham
2 bay leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry Madeira
2 tablespoon vinegar
16-ounce carton sour cream or plain yogurt

Pick over and wash beans. Cover with water and soak overnight. Drain. Add 8 cups cold water, cover and simmer for 1 1/2 hours. Melt the butter in a heavy kettle. Add the celery and onions and saute until tender but not browned. Blend in the flour and cook the mixture, stirring, for one minute. Add the parsley, the beans and cooking liquid, the ham bone, bay leaves, salt and pepper. Cover and simmer for three hours. Discard the bone. but keep any bits of meat. Put the soup through a sieve or food mill or puree in a blender. Add the wine and vinegar. Reheat the soup, stir in the sour cream or yogurt but do not boil. Serves 10 to 12.

Cabbage Patch Soup

1 pound ground beef
1 cup shredded raw cabbage
1/2 cup diced celery 2 medium onions, sliced thin, or to taste
2 cups water
16 ounces tomatoes
16 ounces kidney beans
1 teaspoon chili powder
Salt and pepper to taste

Brown meat in soup pot or in oven. Add cabbage, celery and onion and pour 2 cups of water over all ingredients. Cook 10 to 15 minutes until vegetables are soft. Add tomatoes, kidney beans and seasonings. Simmer 20 minutes longer. Soup will thicken the longer it's cooked.

Cabbage and Beef Soup

1 pound lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon each, garlic powder and pepper
2 celery stalks, chopped
16 ounces kidney beans, undrained
1/2 medium head cabbage, chopped
28 ounces tomatoes, chopped, with liquid
1 1/2 cups of water
4 beef bouillon cubes
Chopped fresh parsley

In Dutch oven, brown beef. Add all ingredients, except parsley, and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley. Makes 3 quarts. Soup can be frozen in serving-size portions to eat later.

Note: The recipe contributor said she adds 3/4 teaspoon chili powder; 1 onion, sliced and quartered; a little sugar and uses no garlic salt but does use the garlic powder.

Erin Soup

1 pound cabbage
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped potato
1/2 teaspoon mace or more to taste
2 1/2 cups milk
2 1/2cups chicken broth or 2 cans
1 cup water with 4 chicken bouillion cubes.

Add all ingredients and cook in crock pot until vegetables are soft. Serve with parsley, chives and Parmesan cheese. The soup may also be put into a blender and pureed, if preferred.

Sauerkraut Soup
New York Times Bread and Soup Cookbook

1 3/4 pounds sauerkraut
9 1/2 cups beef stock
3 large onions
6 slices slab bacon
3 medium-sized potatoes
1 tablespoon tomato paste
1/2 teaspoon fennel seeds
1/2 teaspoon caraway seeds
1 teaspoon paprika
1/2 teaspoon salt
2 bratwurst, or other wurst
1/2 cup baked or boiled ham

Drain the sauerkraut and simmer it in the beef stock for 30 minutes. Meanwhile, peel and chop the onions; dice the bacon; and saute these until the onions are transparent. Peel and grate the potatoes and soak them for five minutes in cold water. Add the sauteed onions and bacon, the drained potatoes, the tomato paste, fennel seeds, caraway seeds, paprika and salt to the sauerkraut mixture.

Cover and boil gently for 30 minutes more. Ten minutes before serving, peel and slice the wurst. dice the ham and add both to the boiling soup. Serve hot. Serves 8.

Sour Beef With Dumplings

2 to 3 pounds chuck roast
1 1/4 cups water
1 1/4 cups vinegar
1 teaspoon salt
1 tablespoon sugar
1 medium onion, sliced
1 1/2 tablespoons pickling spice
16 ginger snaps

Brown meat in hot fat. Pour water and vinegar over meat and add rest of ingredients, except ginger snaps. Cook slowly about two hours or until meat is very soft. During the last half hour, crumble ginger snaps into the gravy to thicken and flavor.

Note: Wrap pickling spice in a clean cloth tied with string.

Dumplings

6 medium sized potatoes
2 eggs
3/4 cup flour
1/2 cup bread crumbs
1/4 teaspoon ground nutmeg
2 teaspoons salt

Boil potatoes same as for mashed potatoes. Drain and allow to cool. Mash. Add other ingredients and mix well. Form into balls about the size of a golf ball and place on paper towels. When ready to cook, pour about 4 inches of water into a pot with a tablespoon of salt and bring to a boil. Put about six dumplings in at a time. When they rise to the surface, allow to cook for three minutes. Keep warm until all are cooked.

Note: Instead of bread crumbs, toast about three slices of bread and cut them in cubes.

Round Steak Sauerbraten

1 1/2 pounds boneless beef round steak, cut 1/4-inch thick
1 tablespoon cooking oil
1 envelope brown gravy mix
1/2 cup water
1 tablespoon dried minced onion
2 tablespoons brown sugar
2 tablespoons white wine vinegar or cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon ground ginger
1 bay leaf
1/4 teaspoon pepper
Hot cooked noodles

Cut the meat into 1/4-inch pieces. In a large skillet. Brown meat, half at a time in hot oil. Remove meat from skillet. Stir gravy mix into skillet; carefully stir in 1/2 cup water. Heat to boiling, stirring constantly. Stir in onion, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and pepper. Return meat to skillet. Simmer, covered for 1 1/2 hours or until meat is tender, stirring occasionally. Discard bay leaf. Serve over hot cooked noodles. Makes 5 servings.

Roast Beef Italiano

1 2 1/2- to 3-pound beef eye round roast
1 cup dry red wine
1/2 cup beef broth
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic, peeled and mashed
1 teaspoon dried rosemary, crumbled
2 bay leaves
1/2 cup canned diced tomatoes
1 oven roasting bag
1 tablespoon flour
1 1/2 tablespoons cornstarch, mixed with 11/2 tablespoon water

Wipe meat with a damp paper towel. Pierce meat at 2-inch intervals with a meat fork. Place in a self-sealing plastic bag. Combine wine, beef broth, lemon juice, Worcestershire sauce, garlic, rosemary and bay leaves. Pour over roast. Seal bag and refrigerate 4 to 6 hours. Preheat oven to 325 degrees. Add flour to oven bag and shake to coat. Place roast in oven bag. Strain marinade, combine with tomatoes and pour over roast. Seal bag and follow package directions for use. Place in preheated oven for 1 1/4 to 1 1/2 hours or to the meat reaches an internal temperature of 160 degrees. Remove roast from bag and tent with foil.

Pour liquid from roasting bag into a small saucepan. Place over moderate heat and boil until reduced in volume by half. Reduce heat to low and add cornstarch mixture while stirring constantly. Cook until thickened. Slice roast and serve with gravy. Makes eight servings. Reserve four servings for a second meal.

Nutritional content per serving with 1/4 cup gravy: 175 calories; 4 grams fat; 191 milligrams sodium.

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