Tammy Kelly: What are your favorite snow day recipes?
Publisher’s Note: This column was originally scheduled to publish a week ago. We’re hoping for a snow day again soon. ;) Sorry for the delay.
What Are Your Favorite Snow Day Recipes?
Hooray, a snow day, what are ya gonna cook? Chili, of course, and probably some sweet goodies! Playing in the snow and cold builds up healthy appetites, so it makes sense to cook up some yummy comfort meals. This morning there are more than 6 inches of snow on my deck and I am itching to get in the kitchen! What are your favorites? Here are some easy-to-make recipes when you get snowed in!
Hearty Potato Soup
1 pound bacon
large onion, diced
potatoes, diced
1 tablespoon salt
1 tablespoon ground black pepper
3 tablespoons all-purpose flour
cups water
1 gallon whole milk
In a large pot over medium heat, cook the bacon until evenly brown, but not crisp. Mix in the onion, and coat with the bacon drippings. Stir in potatoes, and season with salt and pepper. Mix in the flour and water, stirring until smooth. Cover pot, and cook 10 minutes, until potatoes are tender.
Reduce heat to low. Gradually stir in the milk. Simmer soup 1 hour, stirring frequently
Serves 16, each serving contains; Calories 369, Fat 20 g., Carbohydrates 32 g., Protein 13 g., Cholesterol 44 mg., Sodium 777 mg.
Chicken Noodle Soup
2 cartons reduced-sodium chicken stock or broth
2 c. water
3 large carrots
3 small parsnips
3 stalks of celery
1 large onion
3 1/2 c. cooked, shredded chicken
1/2 lb. extra-wide egg noodles
2 tbsp. minced parsley
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls. Serves 6.
Snow Day Chili
2 pounds ground beef
2 cups chopped onion
4 cups canned or handmade tomato sauce
4 cups water
1 (15-oz.) can kidney beans, drained and rinsed
1 (6-oz.) can tomato paste
1/4 cup Worcestershire sauce
2 tablespoons brown sugar, packed
1 tablespoon seasoned salt
1 tablespoon lemon juice
3 bay leaves
Chili powder to taste
Optional: hot pepper sauce to taste
Garnish: shredded Cheddar cheese, chopped onion, sour cream, corn chips
In a large stockpot over medium heat, brown meat; drain. Stir in remaining ingredients except garnish.
Reduce heat; simmer for 3 to 4 hours, stirring occasionally. Garnish if desired. Serves 8 to 10.
Personal Chicken Pot Pies
Crust
1 ¼ cups all purpose flour
1 stick unsalted butter, cut into cubes
Kosher salt
3 to 4 tablespoons cold water
Filling
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
2 garlic cloves, finely chopped
1 large carrot, cut into chunks
Kosher salt
Freshly ground black pepper
2 tablespoons all-purpose flour
1 1/2 cups chicken stock or low-sodium broth
1 cup shredded rotisserie chicken
1 large egg, lightly beaten
Make the crust
In a bowl, blend together the flour, butter and 1/2 teaspoon salt with your fingertips or a pastry blender until the butter is mostly combined with some pea-sized lumps. Using a fork, stir in 3 tablespoons of the water. Squeeze a handful of the dough, if it is still crumbly, stir in the remaining 1 tablespoon water. Gather the dough into a ball, then form it into a disk and wrap it in plastic wrap. Chill the dough at least 1 hour.
On a floured work surface with a floured rolling pin, roll the dough out into a 10-inch round. Using a round cutter, cut four 3-inch rounds from the dough. Chill the rounds until ready to use. Preheat the oven to 400°F.
Make the filling
In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Divide the filling between 4 (8-ounce) ramekins. Place the pastry rounds over the ramekins and brush with some of the egg mixture. Cut a steam vent in each pastry round. Bake the individual potpies until the filling is bubbling and the pastry is golden, 20 to 25 minutes.
Everything Seasoned Popcorn
2 teaspoons caraway seeds
2 tablespoons flaky sea salt
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/3 cup canola oil
3/4 cup popping corn
4 tablespoons unsalted butter, melted
In a small skillet, toast the caraway seeds over moderate heat, shaking the pan, until fragrant, about 1 minute. Transfer to a mortar. Add the salt and, using a pestle, coarsely crush the seeds and salt. Transfer to a small bowl.
In the skillet, toast the black and white sesame seeds over moderate heat; shaking the pan, until fragrant and the white seeds are golden, about 2 minutes. Transfer to the small bowl and stir in the granulated garlic and onion.
In a large saucepan, combine the oil and popping corn. Cover and cook over moderately high heat until the corn starts to pop. Continue cooking, shaking the pan occasionally, until the corn stops popping, 3 to 5 minutes. Transfer to a large bowl, add the melted butter and toss to coat. Add the everything-bagel spices and toss again. Serve.
Loaded Vegetable Soup with Orzo
(For this recipe you can surely use what vegetables you have on hand, I always double up on them too, why use only a half of an onion?)
2 tablespoons extra-virgin olive oil
1 medium carrot, halved lengthwise and thinly sliced crosswise
1 small turnip, finely diced
1/2 small sweet onion, finely chopped
1/2 small fennel bulb, cored and finely diced
1 celery rib, thinly sliced
2 garlic cloves, minced
Kosher salt
Pepper
1/4 pound green beans cut into 1/4-inch pieces
6 cups Chicken Broth
1/4 cup cherry tomatoes, quartered
1/2 cup frozen peas
3/4 cup orzo, boiled and drained
2 ounces arugula (about 2 cups packed), thinly sliced
1/2 cup basil leaves, thinly sliced
In a heavy medium saucepan or enameled cast-iron pot, heat the olive oil over moderate heat. Add the carrot and turnip, then add the onion, fennel, celery, garlic and a generous pinch of salt and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Stir in the green beans and cook for 1 minute. Add the chicken stock and bring to a simmer, then add the cherry tomatoes and peas. Simmer the soup over moderately low heat, partially covered, until the vegetables are tender, about 15 minutes. Season with salt and pepper. Divide the orzo, arugula and basil into 4 bowls and ladle the hot soup on top. Serve hot.
