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Warm up with classic comfort foods

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(Family Features) With plenty of cold-weather events and gatherings to celebrate alongside loved ones, one classic way to warm up the crowd is hot, comforting food. Soups, chili, casseroles, stews and more provide perfect ways to shake off the chill that comes with the season.

Ideal for serving family and friends after time spent outside or just as an excuse to get together, Beet Lentil Chili with Aunt Nellie’s Sliced Beets and Loaded Chicken Bake made using READ German Potato Salad provide filling options for satisfying a group with eight servings each. Plus, they’re easy to make – the chili calls for 20 minutes of prep before simmering while the chicken casserole requires less than an hour spent in the kitchen.  

Next time a brisk day cools your family to the core, keep these hearty meals in mind for simple options to warm up from the inside out.

Find more comforting recipe ideas at auntnellies.com and readsalads.com.

Beet Lentil Chili

Recipe courtesy of Angie McGowan of “Eclectic Recipes
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

  • 2 jars (16 ounces each) Aunt Nellie’s Sliced Beets
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 3 medium carrots, diced
  • 1 teaspoon kosher salt
  • 2 cloves garlic, diced
  • 2 tablespoons smoked paprika
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons ground coriander
  • 1 teaspoon dried oregano
  • 2 tablespoons chili powder
  • 1 can (6 ounces) tomato paste
  • 2 quarts low-sodium chicken or vegetable stock
  • 1 quart water
  • 1 pound lentils

Garnishes (optional):

  • 1/2 cup sour cream
  • 1/4 cup radishes, cut into matchsticks
  • 1/2 cup freshly chopped cilantro
  • 1/2 cup finely chopped onions
  • 1 cup crumbled queso fresco
  1. Drain beets; dice and set aside. Discard liquid.
  2. Preheat large soup pot over medium heat. Drizzle with olive oil. Add onion, celery, carrots and salt; saute until softened, stirring occasionally.
  3. Add garlic, paprika, cumin, coriander, oregano, chili powder and tomato paste; saute until fragrant, stirring frequently.
  4. Add stock, water, beets and lentils. Bring to boil; reduce to simmer. Simmer about 2 hours, or until lentils are tender.
  5. Serve with sour cream, radishes, cilantro, onions and queso fresco, if desired.

Loaded Chicken Bake

Recipe courtesy of “Hungry In LA
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8

  • Nonstick cooking spray
  • 2 cans (15 ounces each) READ German Potato Salad
  • 4 cups shredded rotisserie chicken
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon finely ground black pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled cooked bacon
  • French-fried onions (optional)
  1. Preheat oven to 375 F.
  2. Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
  3. Spread potato salad evenly in dish. Top evenly with chicken.
  4. In small bowl, stir together cream, salt and pepper. Pour mixture over chicken.
  5. Sprinkle with cheese, bacon and French-fried onions, if desired.
  6. Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional French-fried onions, if desired.


SOURCE:
Seneca Foods

Aunt Nellie’s

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EDIBLES

Turn a favorite spring veggie into a stellar soup

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(Family Features) If you’re in need of a soup outside the usual mushroom or celery varieties, turn to another springtime favorite: carrots. More than just a veggie you can serve with dip, they’re creamy, delicious and pair well with ginger in this Creamy Carrot Soup. Discover more easy recipes for family meals at Culinary.net.

Creamy Carrot Soup

Recipe courtesy of “Cookin’ Savvy
Servings: 4-6

  • 2 cans (14 ounces each) carrots
  • 2 cups broth of choice
  • 1/2 cup brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons ginger
  • 1/4 cup orange juice
  • 1/4 cup heavy cream
  • salt, to taste
  • pepper, to taste
  • honey
  • BLT wraps, for serving
  1. In blender, blend canned carrots, including juices, until smooth. Transfer to pot and add broth.
  2. Mix in brown sugar, garlic powder, onion powder, ginger and orange juice. Bring to simmer then add cream. Add salt and pepper, to taste.
  3. Drizzle honey over each bowl. Serve with BLT wraps.


SOURCE:

Culinary.net

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EDIBLES

Enjoy a lighter soup on cool spring days

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(Family Features) Permanent heat may be on the way, but spring still offers plenty of chilly, rainy opportunities for a warmup from the inside-out. Serve a comforting bowl of Lemon Chicken Orzo Soup to keep spring chills away. Discover more seasonal recipes at Culinary.net.

Watch video to see how to make this recipe!

https://youtube.com/watch?v=RM3jqbY0nfs%3Fsi%3DwiYYdMtn9WPm4k8a%26controls%3D0

Lemon Chicken Orzo Soup
Recipe courtesy of “Cookin’ Savvy
Servings: 4-6

  • 2          carrots
  • 2          celery stalks
  • 3          tablespoons butter
  • 2          cups cooked, chopped chicken
  • 1/3       cup lemon juice
  • 2          teaspoons lemon pepper
  • 6          cups broth
  • 1          cup orzo
  • 1          tablespoon garlic powder
  • 1          tablespoon onion powder
  • 1          tablespoon thyme
  • 1          tablespoon sugar
  • 1          cup heavy cream
  • salt, to taste
  • pepper, to taste
  • cucumber sandwiches, for serving
  1. Chop carrots and celery. In pot, saute with butter.
  2. In bowl, mix chicken with lemon juice and lemon pepper then set aside.
  3. After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
  4. Add salt and pepper, to taste. Serve with cucumber sandwiches.

SOURCE:

Culinary.net

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EDIBLES

Green onions welcome the spring season

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By Suzanne Storey

Do you have an abundance of green onions this time of year? If you’re fortunate enough to experience this, consider yourself lucky! First, let’s clarify a few terms.
Essentially, green onions and scallions refer to the same vegetable; however, the terminology often depends on cultural context. I often call them spring onions, and my parents referred to them the same way. On the other hand, fancy chefs and culinary experts typically use the term “scallions.”
I wasn’t even aware of what a scallion was until about 10 years ago, so don’t be too hard on yourself if you’re in the same boat.

Read the full story on spring onions, along with definitions of onions and the efforts to grow a community garden in Nocona in your Thursday Bowie News.

Onions from the Nocona Community Garden. (Photos by Suzanne Storey)
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