December is here, and most of us are watching the temperatures plunge. When frosty weather arrives, we crave comforting, satisfying and delicious foods. It might be the chicken pot pie your mom made every Saturday when you were a child, or seeking solace in “cozy foods”—warming, nostalgic dishes like soups, stews and casseroles.
We all have foods that connect us to the closeness of family and carefree childhood memories when life—and what you ate—was far less complex. Besides providing us with a sense of home and contentment, cozy foods seem to soothe and calm the soul especially during these uncertain times. Tough economic times typically force people to stay home and do more cooking as it becomes increasingly difficult to eat out very often.
So the next time you want to ease winter’s woes or when life’s stresses mount, go to your kitchen and cook up one of these quick and cozy recipes to share with family.
White Bean and Escarole Soup
- 2 tablespoons extra-virgin olive oil
- ½ medium white onion, cut in ¼-inch dice
- ½ cup finely chopped celery, cut in ¼-inch dice
- ½ cup finely chopped carrot, cut in ¼-inch dice
- 2 to 3 tablespoons minced garlic
- 1 quart homemade or purchased vegetable or chicken broth
- 2 fresh sage leaves, minced
- 1 (15-ounce) can Cannellini beans, undrained
- 1 head escarole, trimmed and leaves coarsely chopped
- Sea salt and freshly ground black pepper, to taste
- ½ cup freshly shredded hard Italian cheese, such as Parmesan, Romano or Asiago
- ½ cup pancetta, cut into 1/4-inch dice and cooked until golden and crisp (optional)
- Heat oil in a 2-quart saucepan over medium-high heat. Add onion, celery and carrot, and cook, stirring often, until the vegetables are beginning to soften and the onion is translucent, 3 - 5 minutes. Add garlic and cook another minute or so.
- Add broth and bring to a simmer; cook, stirring occasionally, until the vegetables are tender. Stir in the sage, beans, and escarole, and cook until the escarole is just tender but still vibrant green, about 3 minutes.
- Season with salt and pepper. Drizzle with olive oil (if desired), and sprinkle with grated cheese. Garnish with pancetta if using.
Yield: 4 to 6 servings
Here’s a colorful side dish for your holiday table.
Braised Red Cabbage with Cranberries
- 3 tablespoons olive oil
- ½ medium red onion, thinly sliced
- 1 medium red cabbage, core removed and cabbage thinly sliced
- 1 to 1-½ cups dried cranberries
- ¾ cup freshly squeezed orange juice
- 1 cinnamon stick
- Salt and freshly ground black pepper, to taste
- 1 tablespoon brown sugar
- 1 to 2 tablespoons balsamic or red wine vinegar
- In a large saucepan or pot over medium-high heat, saute the onions until tender, about 3 minutes. Stir in the cabbage and cook until it has started to soften. Add the cranberries, orange juice, and cinnamon stick. Simmer, covered, over very low heat for 8 minutes or so, until the cabbage is tender. Season with salt, pepper, sugar and vinegar, and continue cooking for another 5 or so minutes. Remove cinnamon stick before serving.
Yield: 6 to 8 servings
This stuffing doesn't need bread crumbs or bread cubes! Serve with your holiday bird or use as a stuffing for a baked pumpkin or squash for a warming meal.
Wild Rice Stuffing
- 1-½ cups vegetable broth
- ½ cup water
- ½ cup wild rice
- ½ cup brown rice
- 3 tablespoons unsalted butter
- ½ cup onion, chopped
- ½ cup celery, chopped
- ½ cup apple, chopped
- 1 cup currants
- ½ cup walnuts, chopped
- ½ cup orange juice
- 2 teaspoons minced fresh sage
- ¼ teaspoon pepper
- 2 cups seedless red grapes
- Salt and freshly ground black pepper, to taste
- Preheat oven to 350 degrees F. Bring broth and water to a boil; add brown and wild rices, and bring to the boil again; reduce heat, cover, and simmer 45 to 55 minutes, or until rice is tender and liquid is absorbed.
- In a large saucepan over medium-high heat, saute onion, celery and apples in butter until just starting to soften; add the remaining ingredients and prepared rice; mix well, and adjust seasonings as necessary.
- Place in a greased 2-quart covered baking dish and bake at 350 degrees for 20 minutes or until thoroughly heated.
Makes 6 to 8 generous servings
Serve this stew over couscous. Add a green salad, and you have a party dinner that's perfect for warming up winter's chilly nights.
Moroccan-Spiced Vegetable Stew
- 2 tablespoons extra-virgin olive oil
- 1 large red-skinned potato, unpeeled, cut into ½-inch chunks
- 1 large orange-flesh yam, peeled, cut into ½-inch chunks
- 1 yellow onion, diced
- 1 large carrot, peeled, cut into ½-inch chunks
- 1 cup vegetable or chicken broth
- ½ cup golden raisins
- 2 (14.5-ounce) cans stewed tomatoes, undrained
- 3 large garlic cloves, peeled and finely minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- Sea salt, to taste
- ½ teaspoon crushed red pepper flakes
- 1 (15-oz.) can garbanzo beans, drained and rinsed
- 1 zucchini, unpeeled and cut into ½-inch chunks
- 3 tablespoons finely chopped cilantro leaves
- In a large Dutch oven or high-sided skillet, heat olive oil over medium-high heat. Add potatoes, yam, onion and carrots. Stir frequently for about 10 minutes until onions are golden brown. Add broth, raisins, tomatoes, garlic, cumin, cinnamon, ginger, turmeric, salt and red pepper flakes. Bring to a boil; reduce to a simmer and continue cooking for 20 minutes, or until vegetables are tender when pierced with a fork. Add beans and zucchini; cook another 5 minutes, or until zucchini is tender.
- Stir cilantro into stew and adjust seasonings as desired.
Serves 4
