February Magic of the Month – Winter Comfort Foods

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February is often the time of year when people start to get a bit “antsy”. For those of us who live in a colder climate, we are definitely ready for spring. However, we’ve still got at least a month to go. So, if you have to stay holed up inside waiting for warmer weather, you might as well eat good food that will help warm your tummy!

We’ve chosen seven of our favorite winter weather recipes.

HEARTY BEEF STEW

This recipe comes directly from Mama Bear’s recipe box. Because she loved snowy weather so much, it gave her quite a thrill to serve this dish to her family at the end of a cold, winter day.

STEW:

2 pounds stew meat

1/2 teaspoon garlic

2 tablespoons vegetable oil

1 tablespoon each thyme, rosemary. marjoram and parsley

2 bay leaves

1 tablespoon Worcestershire sauce

Salt and pepper, to taste

SAUCE:

5 cups water

1 large onion, diced

8 large potatoes, peeled and diced

4 carrots, peeled and sliced

2 stalks of celery, diced

1 14.5-ounce can petite cut tomatoes

1 15-ounce can tomato sauce

STEP ONE

In a large dutch oven, brown meat and garlic in oil, over medium heat

STEP TWO

Add 5 cups of water and scrape to loosen any browned drippings from pan

STEP THREE

Add the onions, celery, Worcestershire sauce, bay leaves, other spices and salt and pepper

STEP FOUR

Bring to a boil

STEP FIVE

Reduce heat, cover and cook for 2 hours, stirring occasionally

STEP SIX

Discard bay leaves

STEP SEVEN

Add carrots, potatoes, tomatoes and tomato sauce

STEP EIGHT

Cover and cook an additional 40 – 60 minutes

CHICKEN TORTILLA SOUP

This soup is a favorite of my daughter, Laura and her husband, Chase. They will make a big batch of it and eat leftovers all week. Chase will even sneak home and have some during his lunch break and will then eat it again for dinner! And for good reason…it’s delicious. It’s also great served at a dinner party. Serve with chips, salsa and guacamole.

1 49.5-ounce can chicken broth

1 26-ounce can Cream of Chicken soup

2 15.25-ounce cans black beans, drained

2 15.25-ounce cans kidney beans, drained

2 15.5-ounce cans chili beans in hot sauce, undrained

1 8.75-ounce can corn, drained

1 15-ounce can tomato sauce OR diced tomatoes, undrained

1 4-ounce can green chilies, undrained

1 packet of taco seasoning

2 – 3 boneless, skinless chicken breasts, shredded

STEP ONE

Cook chicken breasts and shred

STEP TWO

Whisk chicken broth and chicken soup together

STEP THREE

Pour soup mixture into a large soup pot

STEP FOUR

Add chicken and all other ingredients to soup pot

STEP FIVE

Simmer for at least 20 minutes or until heated through

STEP SIX

Garnish with tortilla strips, if desired

STEP SEVEN

Serve with sour cream, shredded cheese, tortilla chips or corn bread

RED CHILI

Nothing says winter warmth like a nice bowl of chili. There are so many variations of this recipe that we thought we’d give you some choices. One is a bit spicy, one is a bit tangy and one is in between.

Marilyn’s Chili

We are very honored to have been given two recipes from a good friend, Marilyn Johnson. The first chili recipe was a favorite of her late husband, Gene. I love the fact that it includes bacon (who wouldn’t love that) and the onions make it a bit tangy. Spice it up by adding red pepper and more chili powder. Serve it with or without beans.

2 1/2 pounds hamburger

1 pound bacon

1 bag frozen chopped onion

2 15-ounce cans diced tomatoes

1 28-ounce can crushed tomatoes

1 15-ounce can crushed tomatoes

1 12-ounce bottle chili sauce

4 teaspoons chili powder

1 teaspoon red pepper

3 teaspoons salt

2 teaspoons ground pepper

1 teaspoon ground cumin

3 15-ounce cans red beans (if desired)

STEP ONE

Slice the bacon into 1/2 inch pieces

STEP TWO

In a large skillet, brown hamburger, bacon and onion until cooked through

STEP THREE

Drain meat

STEP FOUR

In a large soup pot, mix all ingredients together

STEP FIVE

Simmer on low heat for 1 to 2 hours until thickened, stirring occasionally

STEP SIX

Add spices according to taste

Chili Mac

The next recipe is from the kitchen of Evelyn Henschen Snider (Marilyn’s mother). This was a recipe she made when she was in a hurry – easy but good! It’s not especially thick, so don’t be surprised.

1 pound lean hamburger

1 medium onion, chopped

1 cup of uncooked macaroni, cooked according to box directions

1 10.75-oounce can condensed tomato soup

1 15-ounce can kidney beans, undrained

Salt and pepper, to taste

STEP ONE

In a skillet, cook hamburger and onion; drain

STEP TWO

In a large pot, combine all ingredients

STEP THREE

Simmer until all ingredients are heated through

STEP FOUR

Add additional seasoning to taste

TIP: Marilyn always add a squirt of mustard to her chili!

Dawn’s Red Chili

Dawn has her own chili recipe she and her family love. We wanted to include this one as well. It can be a little spicier!

1 pound ground lean beef

1 pound ground sausage

1 large white onion, finely chopped

8 ounces water

1/2 cup chili powder

1 tablespoon ground cumin

2 teaspoons paprika

3 garlic cloves, minced

1 teaspoon salt

1 1⁄2 teaspoons cayenne pepper

2 15-ounce cans petite cut tomatoes, not drained

2 15-ounce cans tomato sauce

3 15-ounce cans red kidney beans, drained

3 15-ounce cans chili beans, not drained

STEP ONE

In large heavy pot, brown first three ingredients on medium heat

STEP TWO

Drain meat and add back into to pot

STEP THREE

Add water, tomatoes and spices and simmer for 30 minutes, stirring occasionally

Add tomato sauce and beans and cook for 30 minutes, stirring constantly

STEP FOUR

Serve with corn chips, tortilla chips, cheese, sour cream, crackers or over rice or pasta

Alternative cooking methods:

#1 After browning the first three ingredients, place meats and all other ingredients into a crockpot and cook for a few hours on high or all day on low.

#2 After browning the first three ingredients, place meata and all other ingredients into a large roaster or large foil pan and bake, covered, for two hours at 350 degrees.

WHITE CHICKEN CHILI

White Chicken Chili has become popular lately. It’s a nice change from standard chili and tastes wonderful. It is a rich and filling meal and if accompanied by warm corn bread or tortilla chips, it will make your family or guests very happy.

White chili closeup

1 pound boneless, skinless chicken breast, cut into 1/2-inch cubes

1 tablespoon oil

1 cup water

1 cup chicken stock

5 ounces diced tomatoes with green chilies

2 15-ounce cans white beans, undrained

2 cups frozen corn

1 packet white chicken chili seasoning mix

STEP ONE

In large pot, cook chicken in oil

STEP TWO

Add all other ingredients and stir well

STEP THREE

Simmer for at least one hour, stirring occasionally

STEP FOUR

Serve with sour cream, cheese and tortilla chips

GUMBO

This is an especially tasty gumbo recipe. Perfect to serve over rice on a cold night.

1 pound medium shrimp, peeled

1/2 pound boneless, skinless chicken breasts, cut bite size

1 pound andouille or kielbasa sausage, sliced bite size

1/2 cup vegetable oil

1/2 cup flour

2 cups onion, chopped

1 cup celery, chopped

1 cup green pepper, chopped

1 teaspoon Cajun seasoning

1 tablespoon fresh garlic, minced

1 teaspoon fresh thyme, chopped

1/2 teaspoon cayenne red pepper

6 cups chicken stock

1 14.5-ounce can diced tomatoes

3 cups okra, sliced (if frozen, thaw before use)

1/2 cup fresh parsley, chopped

2 bay leaves

STEP ONE

In a large, heavy pot coated with 1 tablespoon oil, saute chicken and sausage on medium high heat until brown on all sides (some of the meat will stick to the bottom of the pan

STEP TWO

Place oil and flour in pot and stir well to make a roux

STEP THREE

When flour is browned, add chopped vegetables and saute on low heat

STEP FOUR

Gradually add chicken stock, stirring constantly until blended

STEP FIVE

Add chicken, sausage and all other ingredients – except the shrimp, okra and parsley, which will be saved until later

STEP SIX

Cover and simmer on low heat for 30 minutes

STEP SEVEN

Remove lid and cook an additional 30 minutes, stirring occasionally

STEP EIGHT

Add shrimp, okra and parsley and continue to cook on low heat for an additional 15 minutes

STEP NINE

Serve over rice

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February Magic of the Month – Winter Comfort Foods

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