Warm Up this Winter

Posted: January 4, 2022 at 3:39 pm
Mom’s Vegetable Soup

3 pounds chuck beef, cut into large bite-sized cubes

3 tablespoons vegetable oil Steak seasoning

1 medium onion, chopped

1 cup celery, chopped

3 heaping tablespoons Tones beef seasoning

11 cups water, divided

1 tablespoon dried basil

2 large bay leaves

1 teaspoon fresh rosemary, crushed

24 ounces frozen mixed vegetables

12 ounces crinkle-cut carrots

1 cup frozen lima beans

3 cups frozen corn

3 14.5-ounce cans diced tomatoes

1 14.5-ounce can tomato sauce

Sprinkle beef with steak seasoning. Heat oil on high heat in a large pot. Add meat and brown, turning it as it cooks.

Add onion and celery. Cook until slightly softened. Add beef seasoning and 2 cups of water. Cook for about 45 minutes, until beef is tender. Add remaining ingredients. Bring to a boil. Turn down heat to medium and cook about 45 minutes.

Remove bay leaves. Add pepper and salt to taste. You may use fresh vegetables instead of frozen, fresh or dried herbs and beef broth instead of water.


Corn and Poblano Chowder

2 cans sweet corn

2 poblano peppers, seeded and diced

4 scallions, thinly sliced

4 tablespoons butter

2 tablespoons flour

1½ to 2 pounds baby Yukon gold potatoes, quartered 2½ cups water

1 tablespoons vegetable stock concentrate or bouillon

2 to 3 teaspoons Old Bay Seasoning

4 tablespoons cream cheese Salt and pepper, to taste 1½ cups milk

Melt butter into a large pot over medium-high heat.

Add the poblano and scallion whites. Save the greens for topping. Season with salt and pepper. Cook for 2 minutes. Add flour, and cook until lightly browned.

Slowly stir in milk, water, potatoes, stock concentrate and Old Bay Seasoning. Bring to a boil. Cook until potatoes are tender, about 15 minutes.

Reduce heat to low. Mash potatoes with potato masher until desired consistency. Stir in the cream cheese and corn until chowder is thick and creamy. Season before serving.

Deer Chili

2 pounds ground venison

1 onion, chopped

1 jalapeño, seeded and chopped

1 garlic clove, chopped

1 tablespoon Worcestershire sauce

1 tablespoon red wine vinegar

4 cups water

2 28-ounce cans petite diced tomatoes, undrained

2 15-ounce cans dark red kidney beans, rinsed and drained 2 15-ounce cans light red kidney beans, rinsed and drained

6 tablespoons chili powder

3 teaspoons salt

2 teaspoons cumin

1 teaspoon black pepper

1 teaspoon garlic powder
½ teaspoon ground cayenne pepper Shredded cheddar cheese Sour cream Green onions, chopped Cilantro, Saltines

In a large Dutch oven, brown venison, then drain excess grease.

Add onion, jalapeño and garlic. Cook for a few minutes. Add Worcestershire sauce and red wine vinegar. Cook another minute. Add water, tomatoes and beans. Stir. Add chili powder, salt, cumin, black pepper, garlic powder and cayenne pepper. Stir well, and bring to a boil.

Turn down heat and let simmer for 30 minutes. Serve with cheddar cheese, sour cream, green onion, cilantro and saltines.

Southern Hoe Cakes

1 teaspoon vegetable shortening

1 large egg

2 cups enriched self-rising white cornmeal mix

1½ cups buttermilk ¼ cup vegetable oil

1 tablespoon sugar

Add vegetable shortening to a cast-iron skillet on high heat until shimmering. In a large bowl, mix remaining ingredients just until moistened.

Pour batter into small pancakes. Fry until golden brown on each side.


Potato Soup

3 tablespoons butter

1 onion, chopped

2 large carrots, sliced

1 celery stalk, chopped

6 cups chicken broth

2 teaspoons salt ½ teaspoon ground black pepper

1 bay leaf

2 pounds potatoes, peeled and diced

1 cup half-and-half

Melt butter in a large saucepan over medium heat. Mix in onions, carrots and celery. Cook for 5 minutes. Pour in broth. Season with salt, pepper and bay leaf. Mix in potatoes. Cover. Cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.

Mix in half-and-half until smooth. Use an immersion blender to thicken.


White Chicken Chili

1 tablespoon olive oil

1 medium onion, diced

1 jalapeño, minced

1 pound boneless, skinless chicken breasts, cut into

1-inch pieces

1 garlic clove, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1½ teaspoons salt ¼ teaspoon cayenne pepper ½ cup frozen corn kernels Two 15-ounce cans white cannellini beans, drained and rinsed

2 cups chicken broth ¼ cup heavy cream

In a soup pot, heat olive oil over medium-high heat. Add onion and jalapeño. Cook, stirring, until softened, about 2 to 3 minutes.

Add chicken. Cook until it is lightly browned on the outside and no longer pink on the inside, about 5 minutes.

Toss garlic and spices into pot. Turn chicken a few times to coat it evenly. Add corn, beans and chicken broth. Bring to a boil. Reduce heat to low. Simmer for about 20 minutes.

Use an immersion blender or the back of a spoon to break up some of the beans to help thicken the chili. Stir in the cream.