Warm recipes for a cold, cold evening

Staff and wire reportsJanuary 5, 2014 

So the nationwide cold snap is going to dip down into South Carolina Monday evening and last until at least Wednesday. Here are some yummy recipes to help warm you up and expand your palette.


Dr Pepper Sloppy Joes

Six servings

1 lb. extra-lean ground turkey

1 onion, grated

1 red bell pepper, seeded and diced

2 stalks celery, diced

1 tbsp. all-purpose flour (or gluten-free rice flour)

1/4 cup ketchup

2 tbsp. yellow mustard

1 tsbp. Worcestershire sauce (or gluten-free)

1 cup Dr. Pepper soda

6 hamburger buns (or gluten-free buns)

Use a 4-quart slow cooker.

Put the turkey into the insert and add the onion, bell pepper, celery and flour. Stir in the ketchup, mustard and Worcestershire sauce until all the ingredients are well mixed. Pour the Dr. Pepper over the top. Cover and cook on low for 7 to 8 hours. Stir well and serve in the hamburger buns.


Here’s another easy slow cooker recipe to try for bratwurst and potatoes.

Brats And Spuds

6 servings

1 to 2 tbsp. oil

5 to 6 bratwurst links, cut into 1-inch pieces

5 medium-sized potatoes, peeled and cubed

27-oz. can sauerkraut, rinsed and drained

1 medium tart apple, chopped

1 small onion, chopped

1/3 to 1/2 cup packed brown sugar

1/2 tsp. salt

Brown bratwurst in oil on all sides in a skillet.

Combine remaining ingredients in a 4-quart slow cooker. Stir in bratwurst and pan drippings.

Cover. Cook on low 5 to 6 hours, or until potatoes and apples are tender.

"Fix-It and Forget-It New Cookbook," Phyllis Good


If you want a quick and hearty soup, try this.

Pumpkin soup

8 servings

1 quart milk

1 15-ounce can pumpkin puree

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon pepper

1/2 teaspoon salt

1 cup cooked rice, optional

2 tablespoons butter, optional

Beat milk and pumpkin together in saucepan. Stir in spices and salt. Bring just to a boil.

Stir in cooked rice and butter (if using). Cook and stir 5 to 10 minutes, or until rice is heated through; do not boil.


Soup Dumplings

1 1/2 cups flour

1 large egg

3/4 cup water

dash of salt

Mix flour with egg, water, and salt. Beat with a spoon for 2 minutes. Drop small portions of the dough into boiling water (or directly into soup) from a teaspoon. Cook uncovered until the dumpling float.

Baltimore Sun’s Recipe Finder

 

WHITE BEAN CASSEROLE

 Makes 6 to 8 servings

 2 cups dry white beans

 4 medium onions, chopped or sliced thin

 4 teaspoons olive oil, divided

 1/2  teaspoon salt 

 1/4  teaspoon pepper 

 3 cups water

 2 tablespoons chopped fresh basil or 2 teaspoons dried

 2 tablespoons chopped fresh parsley or 2 teaspoons dried

 1 tablespoon fresh thyme or 1 teaspoon dried

 4 slices toasted bread

 2 tablespoons butter

 1. Place the dried beans in a stockpot. Cover with 8 cups of water. Cover pot. Let the beans soak for 8 hours, or overnight.

 2. Drain off the water. Put the beans into your greased slow cooker.

 3. Stir in the onions, 1 teaspoon oil, salt, pepper, and water.

 4. Cover. Cook on low 9 to 10 hours, or on high 4 to 5 hours, or until the beans are tender but still holding their shape.

 5. Thirty minutes before the end of the cooking time, stir in the herbs.

 6. After stirring in the herbs, blend the toast and the 3 teaspoons olive oil in a food processor. Sprinkle the bread crumbs over the vegetables. Do not cover the cooker.

 7. Cut the butter into chunks. Scatter over the bread crumbs. Do not cover the cooker.

 8. Turn the cooker to high and cook 20 to 30 more minutes.

 –From “Fix-It and Forget-It” by Phyllis Good (Good Books, 2013)

 Per serving (based on 8): 249 calories; 13 grams protein; 38 grams carbohydrates; 4 grams sugar; 6 grams fat; 8 milligrams cholesterol; 207 milligrams sodium; 9 grams dietary fiber.

 

SPLIT-PEA SOUP WITH HAM

 Makes 6 to 8 servings

 1 smoked ham hock

 1 onion, chopped

 1 teaspoon apple cider vinegar

 7 cups water

 3 cups dried green split peas

 3 carrots, chopped

 2 ribs celery, chopped

 2 bay leaves

 1/8  teaspoon pepper 

 1 teaspoon Worcestershire sauce

 1. Place ham hock, onions, vinegar, and water in slow cooker.

 2. Cover and cook on low for 4 to 8 hours, however much time you have. You are essentially making a stock for your soup.

 3. Add the rest of the ingredients. Continue to cook on low for 4 to 6 hours, until the meat is tender and the split peas are as soft and disintegrated as you like. We cook ours until they have fallen apart into puree.

 4. Use a slotted spoon to lift out the ham hock. Let cool until you can handle it. Take the meat off the bone, cut it up, and stir it back into the soup.

 5. Check for salt and fish out the bay leaves before serving.

 –From “Fix-It and Forget-It” by Phyllis Good (Good Books, 2013)

 Per serving (based on 8): 291 calories; 21 grams protein; 49 grams carbohydrates; 8 grams sugar; 2 grams fat; 8 milligrams cholesterol; 222 milligrams sodium; 20 grams dietary fiber.

 STEEL-CUT OATMEAL – 3 VERSIONS

 Makes 6 to 8 servings

 2 cups steel-cut oats (do not substitute old-fashioned or quick-cooking oats)

 3 cups water

 1 cup apple cider

 4 cups milk, plus more for serving

 1 teaspoon salt

 2 tablespoons butter

 1 good-sized apple, chopped

 2 to 4 tablespoons brown sugar

 1 teaspoon ground cinnamon

 3/4  to 1 cup chopped walnuts 

 1. Place all ingredients, except walnuts, into a 4-quart slow cooker (if you want to make a smaller amount, use a smaller slow cooker).

 2. Cover and cook on low 6 to 8 hours, or overnight. If the oatmeal gets brown and crispy around the edges, just stir it down. It adds flavor.

 3. Serve with milk. Top each serving with 2 tablespoons chopped walnuts.

 –From “Fix-It and Forget-It” by Phyllis Good (Good Books, 2013)

 

Variation 1:

 Replace apple cider with orange juice.

 Instead of 1 chopped apple, use 1 cup dried cranberries.

 Drop the cinnamon. Stir in 1/4  teaspoon cardamom. 

 Top with sliced almonds instead of chopped walnuts.

 

Variation 2:

 Follow the original recipe, but swap 1 cup blueberries (fresh or frozen) for the apple. Keep everything else the same.

 Or follow Variation 1 and substitute 1 cup chopped dried apricots or dates, or go with 1 cup raisins instead of dried cranberries. Use either cider or orange juice.

 Per serving (based on 8 and ingredients from original recipe): 272 calories; 10 grams protein; 30 grams carbohydrates; 14 grams sugar; 14 grams fat; 18 milligrams cholesterol; 372 milligrams sodium; 4 grams dietary fiber.

 

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