Soups and stews to make cold days bearable
Winter has definitely arrived in San Benito County
– as I write this, a glance outside the door reveals a gray
Monday morning, benches damp with dew and pedestrians bundled up in
scarves and heavy jackets.
Personally, I think we’re a bunch of wimps.
Soups and stews to make cold days bearable
Winter has definitely arrived in San Benito County – as I write this, a glance outside the door reveals a gray Monday morning, benches damp with dew and pedestrians bundled up in scarves and heavy jackets.
Personally, I think we’re a bunch of wimps.
I once told our publisher I had always thought Green Bay, Wisc. would be a great place to live. He told me I’d never survive the cold. A recent forecast for Green Bay included a high temperature of 9 degrees Farenheit, compared to Hollister’s expected Saturday high of 63 degrees, according to the National Weather Service.
On New Year’s Day, I watched the Chicago Blackhawks and the Detroit Red Wings play in only the second professional outdoor hockey game in United States history, on a rink built inside Wrigley Field, the home of baseball’s Cubbies. The commentators were quick to inform viewers of the temperature at face off, a “bearable” 32 degrees – at 1 p.m. Eastern Standard Time.
My sister, on the other hand, spent the weekend in Ugg-type pink boot/slippers and a floral bathrobe over a long-sleeved shirt as she sat in the recliner covered in blankets. The low for the weekend was 26 degrees, according to the University of California Cooperative Web site, but the daytime temps ranged from a low of 55 degrees to a high of 57 degrees.
I think I’d do OK in colder weather. I typically wear a variety of flip-flops – my hatred of closed-toe shoes is well-documented among those who know me. My outerwear usually consists of nothing heavier than a black hoody sweatshirt. I’ve always enjoyed my trips to snowy areas, although to be honest, I’m pretty sure I’ve never had to suffer through a day of minus any degree weather, as Green Bay residents often do.
One reason I enjoy colder weather is because I love soups and stews, dishes I would never think to serve my family during the months of July, August and September. There’s nothing better than the smell of a hearty stew simmering in the crock pot on a chilly January Monday. Give me a bowl of stew and a hunk of warm, chewy rustic bread and I’m happy.
Last winter, I shared a recipe for a Navy bean and ham soup that is one of my kids’ favorites, and this week, we plan to make the soup with the bone left over from our New Year’s dinner. If you don’t remember this particular recipe, visit www.pinnaclenews.com and check it out. It’s a great dinner for winter evenings, and it is fairly easy to make.
Another recipe we enjoy is a beef stew with barley. This particular recipe comes from “Taste of Home,” my favorite cooking magazine. My youngest daughter loves Campbell’s Chunky beef and barley soup, so when I saw this recipe, I had to try it. The fact that it’s made using my crock pot, which I think is one of the greatest kitchen appliances ever invented, is just a bonus – the stew itself is very flavorful and the barley gives it great texture.
Chicken and dumplings are another popular winter meal choice with my kids. I’ve adapted a recipe I found in Nob Hill’s “Something Extra” magazine to reduce the fat and calories by using fat-free chicken broth, reduced fat baking mix, 1 percent reduced fat milk and egg substitute. Made with frozen veggies, this is a dish that’s easy to prepare, so it’s a natural for shorter winter days.
Beef Barley Stew
(Recipe from Taste of Home)
Prep time: 20 minutes Cooking time: 6-7 hours
1-1/2 lbs. beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
2 tbsp. canola oil
4 c. water
1 can (15 oz.) tomato sauce
5 medium carrots, cut into 1/2-inch pieces
1 celery rib, thinly sliced
2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. paprika
1/4 tsp. pepper
2 c. fresh or frozen green beans, thawed
2 c. fresh or frozen corn, thawed
3/4 c. medium pearl barley
In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.
Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Makes eight servings.
Healthier Chicken and Dumplings
Prep time: 5 minutes Cook time: 25 minutes
2-1/4 c. low sodium chicken broth
1/4 c. water
1 medium onion, peeled and chopped
3 c. frozen mixed vegetables, thawed
2 c. chopped cooked chicken
1 tsp. dried thyme
3/4 c. reduced fat prepared baking mix, divided
1/4 c. milk, 1 percent
¼ c. egg substitute, such as Egg Beaters®
In a large stockpot, combine chicken broth, water, onion, vegetables, chicken and thyme. Cover and bring to a boil; reduce heat and simmer for 15 minutes.
Place baking mix in a small bowl. Remove 2 tbsp. and stir into stockpot. Add milk and egg to a bowl and stir with a fork to blend. Drop rounded tablespoons onto hot stew. Cook over low heat, uncovered, for 5 minutes. Cover and cook for 5 minutes more. Makes 6 servings.
