From the Hearth

Comforting Foods

January can bring a lot of changes into the kitchen for those in the Northern Hemisphere. Lingering New Year's resolutions might dictate the ingredients used, and the dropping temperatures can make hot, hearty foods a must. January is also the first peak month of cold and flu season, so a homemade chicken soup might help the soul warm up and begin its healing process. Canned soups often are bland and filled with extra sodium and preservatives. But many of these homemade recipes offer better flavor, allow for substitutions to be flexible enough for New Year's resolutions, and leftovers can be frozen for later use (something which could come in handy with a hectic schedule or illness).

This month, kaylee is offering some of her favorite comfort foods that warm the home with their aromas, soothe the soul, and ward off the chilly temperatures. Pair with a salad, sandwich, or some heated bread- and each recipe can become a delicious meal. She hopes you enjoy this month's selection.

Recipes:
Homemade Chicken Soup
Grilled Cheese Sandwiches with tomato, basil and bacon
Spicy Beanless Chili
Italian Soup with Tortellini
Chicken Tortilla Soup

Homemade Chicken Soup

Dash of olive oil
1 lb boneless, skinless chicken breasts, cut into 1" cubes
2 cloves garlic, minced
1 medium onion, chopped
3 stalks celery, chopped
3 carrots, chopped
6 cups chicken broth (low fat, low sodium variety available)
1/4 teaspoon chicken seasoning
1/4 teaspoon thyme
3 oz uncooked linguini, cut in half lengthwise OR 1 cup uncooked long grain rice
pepper to taste

1. Heat oil in large stockpot. Saute the chicken meat for 5 minutes, add garlic, onion, and celery for 2 more minutes.

2. Add chicken broth, carrots, seasoning, thyme. Bring to a boil, then reduce heat to simmer for 25 minutes uncovered. Stir occasionally.

3. If you are adding linguini, bring to a boil again, then add linguini. Simmer for 3-5 minutes, and serve after adding pepper.

4. If you are adding rice, raise heat. Add rice, cover, and cook for 15-20 minutes more. Pepper to taste and serve.

**NOTE: this recipe is extremely easy to double, and then store leftovers in the freezer for times when you are sick, or don't feel up to cooking it from scratch.**

Grilled Cheese Sandwiches with tomato, basil and bacon

2 slices favorite bread (this one recommends sourdough or rye)
small amount butter
shredded mozzarella cheese
1/8 teaspoon chopped basil (dried basil works too)
thinly sliced tomato
(optional: 2 strips cooked bacon, chopped)

1. Preheat the skillet. While heating, butter one side of both pieces of bread.

2. Once hot, place one piece of bread butter side down. Add mozzarella cheese evenly over the bread, then sprinkle on basil. (remember this is going to be flipped, so don't go too overboard on the cheese)

3. Add tomato slices, and then bacon if desired. Add a bit more cheese to hold it together.

4. Let the sandwich cook for a bit, until the lower level of cheese is melting. Place the top piece of bread on, butter side up. Carefully flip the sandwich, and let the other side cook until golden brown.

Spicy Beanless Chili

1/4 cup bacon, chopped
1 large bulb garlic, minced
1 large onion, chopped
2 pounds lean ground beef (or trimmed stew meat, or ground turkey or chicken)
1 cup water
2 10-ounce cans chopped tomatoes and green chilies
10 ounces fresh mushrooms, sliced
8 fresh jalapenos, chopped** (see note below)
1 teaspoon oregano
1 teaspoon cayenne pepper
3 tablespoons cumin
1 tablespoon chili powder
salt to taste

**NOTE: you can use fresh jalapenos for maximum flavor or you can use the pre-seeded, sliced ones which are more convenient. If you chop them yourself, please scrub hands with a paste of salt and water afterwards, so you don't burn your eyes by accidently rubbing them.**

1. In skillet, brown bacon. Remove bacon, drain on paper towel, and saute onions and garlic in the drippings. Remove onion and garlic mixture, drain as well, and set aside with bacon. Wipe out skillet, and brown meat. Drain fat from meat.

2. Pour water and tomatoes with green chilies into pot. Add bacon, meat, onions, mushrooms, jalapenos, garlic, and spices. Cover and simmer for one to two hours, stirring occasionally.

3. Top with any of the following: sour cream, jack or cheddar cheese, chopped green onions, chopped roma tomato

4. Serve with some sort of bread available to ease the sting of the spices, especially for serving a large group with varied tastes. Test this recipe first before adding extra 'heat'

5. This recipe can easily be doubled, and if there are any leftovers, you can freeze them easily for later use.

Italian Soup with Tortellini

1 pound mild Italian sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
1 14 oz can of chopped seeded tomatoes- kaylee likes the kind seasoned with basil, garlic and oregano
1 cup thinly sliced carrots
1-1/2 teaspoons packed fresh basil leaves, chopped
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1-1/2 cups sliced zucchini
1/2 pound fresh tortellini pasta

1. Remove casings from sausages, and brown sausage in stockpot. Remove sausage and drain, leaving a small amount of drippings.

2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 min.

3. Skim fat from the top of the soup. Stir in zucchini. Simmer for 20 minutes.

4. Add the fresh tortellini, simmer for 10 minutes. Serve with a sprinkling of parmesan cheese and a salad.

Chicken Tortilla Soup

2 tablespoons vegetable oil
4 corn tortillas, coarsely chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 onion, chopped
2 cans diced tomatoes with green chilies
2 tablespoons cumin
1 tablespoon chili powder
6 cups chicken broth (low fat, low sodium variety available)
1/2 teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked and diced
salt to taste

1. In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.

2. Stir in tomatoes and bring to a boil. Add cumin, chili powder, cayenne pepper, and chicken broth. Return to a boil, then reduce heat. Simmer for 30 minutes.

3. Use food processor to shred the cooked chicken. Add the chicken to the soup. Heat through and serve.

4. Add a dash of lime juice or lowfat sour cream if desired. Other toppings include chopped cilantro, an avocado slice, shredded jack cheese.

Guest Recipe

This girl is most appreciative to Master Arthur Reilly for the next recipe. If anyone would care to submit one of their favourite recipes, this one can be reached at kaylee{G}

Baked Sul

The sul is described as a golden brown starchy vegetable, often served fried. At a recent dinner I served this casserole, and noticed that in color and texture the squash resembles the description of sul. If you use margarine and vegetable broth, and eliminate the cheese and bacon, the dish can be made vegan. I then make no promises as to it's success. ;)

Butternut Squash Gratin - 12 Servings

1 whole butternut squash, about 3 lb.
2 tablespoons unsalted butter     (margarine may be substituted)
3 cups halved and sliced onions
3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 - 1 cup unsalted chicken broth     (vegetable broth may be substituted)
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese     (optional)
1/2 pound sliced bacon, crisp cooked, drained, and crumbled     (optional)

Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and saute for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9" x 13" x 2" baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sauteed onions. Pour 1/2 cup stock over all. Cover tightly with aluminum foil. Bake @ 350 degrees F for 45 minutes, until squash is tender. Remove foil. If dry, add more broth. Combine breadcrumbs, cheese, and bacon - mix well. Spread mixture over the gratin. Bake @ 350 degrees F for 15-25 minutes, until lightly browned. Remove from heat and allow to cool slightly before serving. Serve hot.

Reheats well, add a little broth and cover with aluminum foil.