Be prepared for those cold days when the weather keeps everyone home and hungry. Always keep the pantry stocked with a few basic ingredients to warm the family with their favorite soups, chilis and stews.
Creamy Cheesy Potato Soup
This is a simple, inexpensive soup to make. Adapt this recipe to personal preferences. Consider adding broccoli or sausage for variation.
Ingredients :
The basic difference between Texas chili and other chilis, no beans. It's more of a thick meat chili sauce. Served with crackers, cornbread or tortilla chips, it's the epitomy of southern comfort food.
Ingredients :
This is a tasty frugal stew, made with ground beef and loads of different vegetables. In the south, this dish is not complete without cornbread.
Ingredients :
For most people, comfort food is all about how the food makes the person feel when its being consumed. Comfort food is usually rich in taste and can be high in calorie. However, adjustments can be made if dietary restrictions need to be adhered to. Substitute ground turkey for ground beef, lower salt content and choose low fat dairy options for cream or cheese soups. As long as it's warm, soothing and has a wonderful taste that keeps people coming back for more, it's comfort food.
Creamy Cheesy Potato Soup
This is a simple, inexpensive soup to make. Adapt this recipe to personal preferences. Consider adding broccoli or sausage for variation.
Ingredients :
- 4 large potatoes, peeled and quartered
- 2 medium carrots, peeled and sliced
- 1 medium onion, quartered
- 1 (14-ounce) can vegetable or chicken broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk, divided
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 3 cups milk
- In a large soup pot over medium-high heat, add potatoes, carrots, onion, and vegetable or chicken broth. Cover and simmer 15 to 20 minutes or until vegetables are tender when pierced with a fork. Remove from heat.
- While vegetables are cooking, make cream sauce. In a medium saucepan over medium-high heat, melt butter; add flour, stirring constantly until mixture is smooth and bubbly. Add milk and bring to a boil, stirring constantly, until thickened. Remove from heat. Add cheddar cheese and dill weed. Stir until cheese is melted. Set aside.
- In a food processor or blender, in small batches, puree potato mixture with some of the milk. Pour blended potato mixture back into the soup pot. Add the cheese sauce, sour cream, remaining milk, salt, pepper, and chili pepper. Stir until thoroughly blended. Return to medium heat and heat until warm. Remove from heat and serve in soup bowls.
The basic difference between Texas chili and other chilis, no beans. It's more of a thick meat chili sauce. Served with crackers, cornbread or tortilla chips, it's the epitomy of southern comfort food.
Ingredients :
- 2 pounds ground beef
- 1 small onion, chopped fine
- 1-2 cloves garlic, minced
- 2-3 tablespoons blended chili powder
- 1 tablespoon ground cumin
- 1 8-oz. can tomato sauce
- 2 tablespoons flour
- 4 ½ cup water
- In a heavy skillet, brown the meat, and drain off the fat. Transfer the meat to a large stock pot.
- While the meat is still hot, mix in the onion and garlic, salt and black pepper to taste. Cover and let set for 30 minutes.
- Add enough water to cover the meat. Put in the spices and bring to a simmer. Add more water if the mix becomes too dry. Add the tomato sauce and simmer another 20 minutes.
- Mix 2 tablespoons flour with one half cup of water. Raise the heat under the chili until you get a good boil. Stir in the flour/water mixture and continue stirring until mixture thickens. Chili can be thick or soupy depending on personal preferences. Add more water if the chili is too thick. Reduce heat and simmer about 15 more minutes.
This is a tasty frugal stew, made with ground beef and loads of different vegetables. In the south, this dish is not complete without cornbread.
Ingredients :
- 2 pounds of ground beef
- 3 cups beef broth
- 1 packet of dry, instant onion soup mix
- 4 cups water
- 1/2 to 3/4 cup sliced celery
- 1/2 cup chopped onion
- 2 medium carrots, sliced, about 1 to 1 1/2 cups
- 2 to 3 medium potatoes, peeled and cut in 1/2-inch pieces
- 1/2 cup frozen corn kernels
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons flour mixed with an equal amount of cold water
- In a stockpot or Dutch oven, brown the ground beef and drain off the fat. Add the broth, onion soup, water, celery, and onion. Bring to a simmer uncovered for 10 minutes. Cover and cook over low heat for about 45 to 60 minutes.
- Add carrots, potatoes, and corn. Cook for 20 minutes longer. Do not add the salt, pepper and seasoning salt until after the potatoes and carrots have softened.
- Cover and cook for about 45 minutes. Combine the flour and water; stir into the stew mixture. Continue to cook, stirring occasionally for about 10 to 20 minutes, until thickened.
For most people, comfort food is all about how the food makes the person feel when its being consumed. Comfort food is usually rich in taste and can be high in calorie. However, adjustments can be made if dietary restrictions need to be adhered to. Substitute ground turkey for ground beef, lower salt content and choose low fat dairy options for cream or cheese soups. As long as it's warm, soothing and has a wonderful taste that keeps people coming back for more, it's comfort food.
