Soups and Stews for a Snowy Day

With the prospect of another snowy day coming, I am reminded that one of my favorite things to do on a snowy day is to cook, especially to cook a soup or a stew or a chowder. To fill my kitchen with warmth, and good smells, and family members excitedly sniffing the air and prowling around hoping for a spoon or a bowl to lick, or a little sample to try. The last snowstorm we had, my meal of choice was my mom's fish chowder (the local market had haddock on sale the day before), and last night I made beef stew in anticipation of the coming storm, but I have a number of other favorite recipes to warm the soul and fill the stomach, and I would like to share some of them with you!

New England Fish Chowder

3 slices bacon
1 medium onion, chopped (or sliced on a mandolin)
4 cups hot water
1 pound Yukon Gold potatoes (about 3 medium), cut into 1/4-inch cubes or thin slices
1 pound skinless fish fillets (cod, haddock, or pollock), cut into 1/2- inch pieces
1 cup frozen corn
2 cups half and half (or light or heavy cream)
1 tablespoon flour
1 tablespoon parsley, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
butter (optional)

In a large saucepan over medium heat, cook bacon until crisp. Remove the bacon from the pan, place it on a plate, and crumble once it is has cooled. Set aside.

Add the onions to the bacon drippings in the pan and cook until the onions are soft, about 3-5 minutes. Deglaze the pan by adding about 1/2 cup of the water. As the liquid bubbles and simmers, scrape the bottom of the pan with a wooden spoon to release the flavor infused brown bits.

Add the rest of the water and the potatoes. Bring the pan to a boil over medium-high heat, then reduce the heat to medium and simmer until the potatoes are partially cooked, about 5-7 minutes.

Add the fish and corn to the saucepan and simmer until the fish flakes easily with a fork and the potatoes are soft, about 3-5 minutes.

Whisk the half and half and flour together and add it to the pan. Add the parsley, salt and pepper, and stir until the chowder is thickened. Reduce the heat to medium-low and simmer for 5 minutes longer. Serve warm in bowls topped with a pat of butter and reserved bacon. 

Lemony Lentil Soup

1 tablespoon olive oil 
1 medium white onion, peeled and diced 
2 medium carrots, diced 
5 cloves garlic, peeled and minced
6 cups chicken stock (or vegetable stock)
1 1/2 cups red lentils, rinsed 
2/3 cup frozen corn
2 teaspoons ground cumin
1 teaspoon curry powder
(optional) pinch of cayenne
zest and juice of 1 small lemon
fine sea salt and freshly-cracked black pepper

Heat oil in a large stockpot over medium-high heat.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Stir in stock, lentils, corn, cumin, curry powder (plus cayenne, if using) until combined.  Continue cooking until the soup reaches a simmer.  Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender. Use an immersion blender to puree small batches of the soup until it reaches your preferred consistency (this step may be omitted).  Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, to taste. Garnish individual bowls with a lemon slice, if desired. 

Flu Fighter Chicken Noodle Soup

1 pound skinless, boneless chicken breast tenders  
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3 tablespoons olive oil
3 large carrots, peeled and diced
3 stalks celery, diced
1 very large onion, finely diced
8 cloves garlic, minced
Big pinch of salt
32 ounces of chicken stock (or chicken bone broth)
4 cups water
1 bay leaf
2 cups noodles (elbows or egg noodles work well)
Juice of 1 lemon, plus more for serving
1/4 cup to 1/2 cup fresh dill, chopped

Preheat oven to 375 degrees. Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with garlic powder, cumin, chili powder, cayenne, oregano, salt, and pepper. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks. While the chicken is roasting, prepare the soup.

Heat 3 tablespoons olive oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook - stirring occasionally - for 8-9 minutes. Add minced garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 - 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.

White Chicken Chili

1 tbsp. extra-virgin olive oil

1 small yellow onion, diced

1 jalapeño, seeded and minced (optional)

2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. ground cumin

2 (4.5 oz.) cans green chilies (optional)
3 boneless skinless chicken breasts, cut into thirds
5 c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper
2 (15 oz.) cans white beans, drained and rinsed

1 1/2 c. frozen corn

1/2 c. sour cream

Freshly chopped cilantro, for garnish
1/4 c. shredded Monterey Jack

1/4 c. crushed tortilla chips

In a large pot, over medium heat, heat oil. Add onion (and jalapeño, if using) and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilis (if using), chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.

Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.

Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

Hearty Beef Stew

1-1/2 tsp sea salt

1 tsp crushed rosemary

1 tsp thyme 

1 tsp marjoram (may be omitted)

1 tsp paprika

1/2 tsp black pepper

2 Tbsp vegetable oil

2 lbs stew meat, cut into bite-sized pieces

1 cup diced onion (frozen is fine)

2 stalks celery, chopped

1 tsp minced garlic

3 Tbsp tomato paste

1 cup full-bodied red wine such as Cabernet or Merlot (or use an additional cup of broth and a splash of red wine vinegar or balsamic vinegar)

2 cups beef broth or bouillon

1 Tbsp Worcestershire sauce

1 bay leaf

1 lb baby potatoes (red or yellow), cut into bite-size pieces

3-4 carrots, peeled and roughly chopped (can use baby carrots cut in half)

1 cup frozen peas

2 Tbsp cornstarch

Combine salt, rosemary, thyme, marjoram, paprika, and black pepper in a small bowl. In a large Dutch oven, heat the oil over medium-high heat. In two or three batches, add the meat to the pan so it is not crowded. Sprinkle each batch with 2 tsp of the spice blend and saute until nicely browned on all sides. Set cooked meat in a bowl or plate and cook the rest of the meat, adding more oil if needed and sprinkling with spices. Reserve remaining spice mix. Add more oil if needed and saute onion, celery, and garlic, stirring occasionally, until softened. Add the tomato paste and stir until combined. Add the red wine and increase heat to bring to a boil. Add the beef broth, Worcestershire sauce, bay leaf, and the remaining spice mix. Add the cooked beef and any juices from the bowl or plate. Reduce heat to low, cover, and simmer for 90 minutes, until beef is tender. 

Add the potatoes and carrots and increase heat to bring back to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes, until vegetables are tender. Stir in the frozen peas. Place cornstarch in a small bowl and ladle about 1/4 cup of the hot broth on top, then stir to form a smooth slurry. Add to stew, stir well, and allow to continue cooking for several minutes to thicken.  

Baked Potato Soup

6 strips bacon, cut into small pieces 
1/2 medium onion, chopped

4-5 large potatoes, peeled and diced

1/4 cup flour

4 cups milk

1 cup chicken broth

1 clove garlic, minced

3/4 grated cheddar, plus more for garnish

3/4 cup sour cream (or more, to taste)

salt and pepper

chopped scallions for garnish, optional

Fry bacon pieces in a Dutch oven over medium-high heat until crispy. Drain the bacon on a paper towel and drain all but 2 tablespoons of the fat. Saute the onion in the bacon fat for about 5 minutes. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook a few minutes, until smooth and golden. Add broth, garlic, and potatoes and increase heat to high. Scrape the bottom of the pan with a spatula. When nearly boiling, reduce heat, cover partially with lid, and simmer gently for 20 minutes, until potatoes are fork tender. If desired, use a potato masher to slightly mash some of the potatoes. stir in sour cream, cheddar, and bacon, reserving a little cheddar and bacon for garnish, if desired. Season with salt and pepper to taste. Serve, topping individual bowls with scallions, cheddar, and bacon, if desired. 

Now make sure your snow shovel and ice scraper are close at hand, and start cooking!

That's a Spicy Meat-a-ball!!

There's nothing that makes me want to cook and bake quite as much as an extended cold snap. So needless to say, I've been happily spending lots of time in the kitchen over the past week. There are lots of delicious and hearty casseroles and soups that will warm you to your toes, but in really cold weather, there's nothing like a spicy dish to warm you up, body and soul. Here are some of my favorite spicy dishes - although the heat level can always be adjusted to your personal preference.

Costa Rican Dinner

I don't usually think of fish when I think of either spicy food or cold weather food, but this recipe - which I created by combining several other recipes - is delicious and warming without being too heavy. It's good even if you completely omit the cayenne, but if you like spice, feel free to increase the amount. 

1-1/2 cups water
1 Tblsp butter or margarine
¾ cup long grain rice (uncooked)
Juice of 2 fresh limes (~3 Tblsp)
3 Tblsp olive oil, divided
4 Tblsp chopped fresh cilantro or parsley
4 tsp minced garlic, divided
kosher salt
¼ tsp sugar
2 to 6 haddock (or cod or tilapia) fillets
1 medium onion, chopped
1 red bell pepper, chopped
1 (15 oz.) can black beans, rinsed and drained
1 tsp dried oregano
½ tsp fresh ground black pepper
¼ tsp cayenne pepper (optional)

Add ½ tsp salt and the butter to the water and bring to a boil. Add rice; reduce heat to low and simmer for 20 minutes, until water is fully absorbed. Keep warm until ready to use.

In a shallow dish large enough for all the fillets, combine lime juice, 1 Tblsp olive oil, 2 Tblsp parsely or cilantro, and 1 tsp minced garlic. Marinade fillets for 15-30 minutes, flipping over halfway through.

Heat the remaining olive oil in a large skillet. Saute onion, pepper, and remaining garlic for 5 minutes, until tender. Add black beans, oregano, cayenne, and salt and pepper to taste. Cook for an additional 5 minutes until heated through, stirring occasionally.

Place rice in baking dish large enough for fillets. Add bean mixture and blend together. Lay fillets on top and pour over excess marinade. Bake uncovered at 400 degrees for 16-20 minutes, until fish is fully cooked (thicker fillets may take a few extra minutes).


Note: I used two half-pound fillets, which made two adult servings and two small children's servings, and there was enough rice left over for two additional servings.

Fiesta Chicken

This recipe is great because it's so versatile: You can serve it over rice, wrapped in a tortilla, over salad, with tortilla chips, or just as is topped with cheese. And the ingredients can be adjusted to whatever you like and have on hand. Use mild taco seasoning if you don't like a lot of spice, or use spicy seasoning - or even add some extra chili powder or cayenne - to ramp it up. Plus, it's made in the crock pot so it's mostly set it and forget it.

2 to 2-1/2 lbs chicken breasts, fat trimmed
2 (14 oz) cans diced tomatoes, undrained
2 (10 oz) cans corn, drained
1 (15 oz) can black beans, drained and rinsed
1 pkg taco seasoning mix

Throw all ingredients except chicken in the crock and stir until combined. Add chicken breasts. Cover and cook on high for 4-5 hours or on low for 8 hours. Shred chicken with two forks and stir to combine. Serve wrapped in flour tortillas, over rice, over salad, or as a nacho topping. Top with shredded cheese if desired.

Three Bean Chili

I like my chili made with ground turkey, but you can substitute ground beef if you prefer, or even omit the meat entirely for a hearty vegetarian version. There are multiple spicy elements you can adjust to your preferred heat level; use plain diced tomatoes instead of Ro-Tel, substitute sweet bell peppers for jalapenos (or simply omit them), or cut down on the amount of chili powder. I also like serving chili over rice, which counteracts the heat somewhat. Another crock pot recipe, because chili is better the longer it simmers.

1 lb ground turkey (or beef, or omit)
2 stalks celery
1 large onion
1 jalapeno pepper
1 (14 oz) can diced tomatoes
1 (10 oz) can RoTel tomatoes with green chilies
1 (6 oz) can tomato paste
1-3/4 cup chicken broth
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoon garlic powder
3 (14 oz) cans beans (different types), such pinto, black, kidney, or garbanzo
Sour cream, cheese, tortilla chips, if desired

Brown the meat thoroughly, drain fat, and set aside. Dice celery, onion, and jalapeno and set aside.

Line a crock pot with a plastic liner (if desired), and add all remaining ingredients except sour cream, cheese, and chips. Drain and rinse the canned beans before adding. Mix well. Cover and cook on low for 6-7 hours. Serve topped with sour cream, cheese, and tortilla chips, if desired.

White Chicken Chili

I was a little hesitant the first time I made white chicken chili for my kids, but they both loved it! Somehow the creaminess of the sauce counteracts the spice, even though the heat is still definitely there.

1 lb chicken breasts, diced into 1/2-inch pieces
1 small onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced (or 2 teaspoons minced garlic)
2 (14.5 oz) cans chicken broth
1 (4 oz) can diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp oregano
1/2 tsp coriander
1/4 tsp cayenne pepper
salt and black pepper , to taste
1 (8 oz) pkg cream cheese (light cream cheese is fine), cut into 12 slices
1 1/4 cup fresh or frozen corn
2 (15 oz) cans cannellini beans, drained and rinsed
1 Tbsp lime juice
Optional garnishes: chopped cilantro, shredded Monterrey Jack cheese, tortilla chips

Heat olive oil in a 6-quart dutch oven over medium-high heat. Saute chicken and diced onion until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.

Add cream cheese and stir until nearly melted. Stir in corn and 1 can cannellini beans. Puree 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor (or use an immersion blender), then add bean mixture to soup along with remaining 1/4 can of beans. (You can omit this step for a chunkier texture.) Simmer 15 minutes longer. Mix in lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping, if desired.

Thai Sesame Lime Chicken with Spicy Peanut Sauce

The spiciness is all in the sauce, but the chicken itself has a wonderful flavor, so heat-averse eaters can have the chicken plain, and spice lovers can dip away. This recipe calls for grilling the chicken on skewers, but you can simply fry it on the stovetop in a well-greased pan if your grill is buried in snow.

For the Kebabs:
1 lb chicken breasts, cut into 1" cubes
2 tablespoons lime juice
2 tablespoons toasted sesame oil
salt & pepper

For the Sauce:
¼ cup + 1 tablespoon peanut butter
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon grated ginger {or ½ teaspoon of ground ginger}
1 garlic clove, minced
½ teaspoon red pepper flakes
¼ cup water
1 tablespoon lime juice

In a large bowl, mix sesame oil, lime juice, salt, & pepper. Add cubed chicken to marinade mixture, toss to coat. Cover and marinate in refrigerator for 20 minutes. In the meantime, in a small bowl mix together peanut butter, soy sauce, vinegar, ginger, garlic, red pepper flakes, water, and lime juice. Whisk together until smooth and set aside.

Place chicken cubes on skewers. Heat grill to medium high heat or 400 degrees. Grill each side for 3-4 minutes. Alternatively, fry chicken in a well-greased skillet. Serve with sauce.

Firecracker Chicken

Disclaimer: I have not made this recipe myself, but I have had it at a friend's house. The main source of heat is the hot sauce, so choose your brand according to your preferred heat level. The tartness of the vinegar and the sweetness of the brown sugar are a fabulous combination with the spice of the hot sauce and red pepper.

For the sauce:
½ cup hot sauce
1 cup brown sugar
2 tablespoons apple cider vinegar
¼ teaspoon salt
2 teaspoons minced garlic
¼-½ teaspoon red pepper flakes (adjust to taste)

For the chicken:
4 chicken breasts
salt and pepper to taste
1 tablespoon oil

In a sauce pan, combine the hot sauce, brown sugar, vinegar, salt, garlic, and red pepper flakes over medium high heat. Allow to come to a boil; reduce the heat and simmer for 8-10 minutes if you plan on making the sauce ahead of time or for 12-15 minutes if you’re serving immediately. Remove from heat and allow the sauce to cool. Sauce will thicken as it cools.

Line a baking sheet with parchment paper or a silicone mat and set aside. Season both sides of the chicken breasts with a sprinkle of salt and pepper. Heat a skillet with the oil over high heat. Add the chicken breasts and allow to cook for 1-2 minutes per side (chicken will not be cooked through). Place the chicken breast on the prepared baking sheet and bake the chicken at 400 degrees for 5 minutes. Remove from the oven, baste each breast with 1-2 tablespoons of sauce. Reserve remaining sauce. Place the chicken back into the oven and continue to bake for another 11-15 minutes or until cooked through. Serve with reserved sauce and steamed rice.

Flu Fighter Chicken Noodle Soup

You know how chicken noodle soup is the best thing when you've got a cold or the flu? Well, you haven't tasted chicken noodle soup until you've tried THIS soup when you're feeling lousy. The spices cut right through that congestion and help you shake off those shakes. Chili, cayenne, and cumin all combine to nudge your appetite and drive away the germs.

For the chicken:
1 pound chicken breast tenders (or cut whole breasts into chunks)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper

For the stock:
3 tablespoons olive oil
3 large carrots, peeled and diced
3 stalks celery, diced
1 very large onion, finely diced
8 cloves garlic, minced
Big pinch of salt
4 cups chicken stock
4 cups water
1 bay leaf
2 cups uncooked noodles (elbows, bow ties, and rotini all work well)
2 tablespoons lemon juice
1/4 cup to 1/2 cup fresh dill, chopped

Place chicken in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Bake at 375 degrees for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks.

While the chicken is roasting, heat 3 tablespoons olive oil in a dutch oven over a medium flame. Add carrots, celery, and onion, and cook, stirring occasionally, for 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10-15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Adjust seasonings to taste and serve immediately.