As winter rolls in, it is perhaps time to try some new comfort foods to keep warm

As winter rolls in, it is perhaps time to try some new comfort foods to keep warm

GREENSBORO, NC (WGHP) – When winter comes, many of us crave comfort food.

With snow in the weather forecast, you may need some soul-warming recipes.

There are traditional favorites like macaroni and cheese or chicken and dumplings.

But on this recipe Wednesday, we show you comfort food from around the world.

Renea Meyers, owner of Culinary U of the Triad, shares the delicious dishes.

BERBER CHILE

  • 4 tbsp. olive oil, divided
  • 10 oz. butternut squash or sweet potato, peeled, sown and cut into small cubes
  • 5 oz. bok choy or chard (or combo)
  • 3 cloves garlic, chopped
  • 1 medium yellow onion, cut into cubes
  • 1 15-oz. canned chickpeas or black beans, drained
  • ½ cup corn (canned or frozen)
  • 1½ tsp. Berber spice or to taste
  • ¼-1/2 tsp. of each to taste: chili powder, cumin, onion powder
  • 1 tsp. salt
  • 1 cup vegetable broth
  • 1 cup tomato sauce
  • ¼ cup plain Greek yogurt (can also use sour cream or Mexican crema)
  • 1 tsp. fresh lime juice
  • 1/4 cup feta cheese or goat cheese
  • 4 tbsp. peanuts, chopped
  • Chopped coriander

** If you want to use smaller Berbers, you can add some chili powder, creole seasoning, cumin, garlic powder and onion powder.

  1. Remove the leaves from the stems / stalks of bok choy or chard. Cut stems and stems into 1/4 “pieces. Cut the leaves roughly into mouth-sized pieces.
  2. Heat 2 tbsp. olive oil in a large saucepan over medium heat. Add squash, bok choy stalks / card stalks, chopped garlic and onion. Stir and cook for 3-5 minutes, or until the vegetables begin to soften.
  3. Add bok choy / card leaves, chickpeas, corn, barberry, chili powder, cumin, onion powder and salt. Boil and stir for 2-3 minutes.
  4. Stir in broth and tomato sauce. Bring to a boil, then reduce until simmering. Let it simmer for 25 minutes, or until the chili is thick and the vegetables are tender.
  5. In a small bowl, stir together the yoghurt, lime juice and pinch of sea salt. Set aside.
  6. Server chili garnished with yogurt mixture, feta or goat cheese, peanuts and coriander. Serves 4 servings.

ONE PAN CREAMED LEMON CHICKEN PASTA WITH ASPARGS

  • 1 cooked rotisserie chicken, skin removed, white and dark meat cut into 1 “pieces
  • 1 teaspoon olive oil
  • 1½ tablespoons butter
  • 1 tablespoon chopped garlic
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 1 3/4 dl water
  • 10 ounce penne pasta
  • 1 pound thin stems asparagus, tough ends trimmed, the remainder cut into 1 1/2-inch pieces
  • 4 ounces Neufchatel cheese, cut into eight pieces
  • 3/4 cup finely grated parmesan cheese + more for garnish if desired
  • 2 teaspoons lemon peel
  • 2 tablespoons fresh lemon juice (or more to taste)
  • Fresh chopped parsley for garnish (optional)
  1. Remove the skin from the chicken and pull white and dark meat from the carcass. Cut the meat into 1 “pieces.
  2. Add olive oil and butter to a 12 “frying pan or large saucepan and heat over medium heat to melt butter. Add garlic and sauté for 20 seconds.
  3. Add broth and water. Bring to a boil. Season with salt and pepper to taste.
  4. Stir in pasta. Cover and simmer for 6-8 minutes or until it just begins to soften, stir once.
  5. Sprinkle asparagus over the top of the pasta (do not stir), put lid on and simmer for 4 minutes longer until asparagus and pasta are tender (there must be some liquid left in the pan to make the sauce).
  6. Turn down the heat to low. The addition Neufchatel cheese, Parmesan cheese, lemon peel and lemon juice and stir until the cheese is melted. Stir in chicken and heat through. (You can touch a little heavy cream, if you want the sauce creamier)
  7. Remove from the heat and rest for a few minutes so that the sauce thickens slightly. Sprinkle with parsley and extra parmesan if desired. Serves 5.

PRETZELS in AMISH-STYLE

  • ½ tbsp. active dry yeast
  • 2 tbsp. water, 105° F
  • 2 ¼ cups bread flour plus 2 ½ tbsp.
  • 1 cup universal flour
  • 9 z oz. lukewarm water
  • ¾ tsk. salt
  • 1 ¾ tbsp. sugar
  • 1 cup hot water
  • 2 tbsp. baking soda
  • Course sea salt melted butter
  1. In the bowl with a mixer add yeast and 2 tbsp. water, stir a little to combine. Let sit for 5 minutes to dissolve.
  2. To the bowl, add bread flour, universal flour, lukewarm water, salt and sugar.
  3. Use a dough hook to mix at low speed for about 3 minutes until a dough ball forms. Increase speed to medium high and mix for 8 minutes.
  4. Lightly spray the bottom of a plate or bowl with cooking spray. Add dejkuglen the pan or bowl and turn so upside down so that there is little oil on top of the dough. Cover with plastic wrap and leave in a warm place for 45 minutes.
  5. Preheat the oven to 500° F.
  6. Line two large baking tins with parchment paper.
  7. In a small bowl, mix hot water and baking powder.
  8. Turn dough down and turn it out onto a work surface or mat. Divide the dough into 10 equal pieces. Roll each piece into a 24 “rope. Teasers on a pretzel shape. Place on wax paper lined baking sheets.
  9. Stir the baking powder mixture and brush the top of each pastry with the mixture. Sprinkle with sea salt.
  10. Bake for 8 minutes or until well browned.
  11. Take out of the oven and brush with melted butter. Serve with mustard.

TOASTED BUTERNUT SQUASH RISOTTO WITH SHRIMP

  • 4 cups butternut squash, ½ ”in cubes
  • 8 tbsp. olive oil, divided
  • ½ tsk. dried sage
  • kosher salt and black pepper
  • ½ cup walnuts
  • 1 lb. shrimp, peeled and removed and dried off
  • 5 tbsp. unsalted butter, divided
  • 6-8 fresh sage leaves
  • 4 cups (or more) low sodium chicken stock or broth
  • ½ cup shallots, finely chopped
  • 2 cloves garlic, chopped
  • 1 cup Arborio rice
  • ½ cup of dry white wine (or extra chicken broth)
  • 1 tbsp. mascarpone
  • Drizzle nut oil (optional)
  1. Fried squashPreheat oven to 425 ° F. Kast butternut squash with the 2 tbsp. olive oil, sage and sprinkle salt and pepper. Spread evenly on a baking sheet and cook 20 to 25 minutes, until tender and caramelized around the edges. Set aside.
  2. Grate walnuts: Put walnuts in a large dry frying pan. Boil and stir over low-medium heat until fragrant. Remove from pan and set aside. Wipe the pan.
  3. Boil shrimp: Heat 1 tbsp. oil in the same frying pan over medium-high heat. Season shrimp with salt and pepper. Add shrimp to hot oil and fry for 1-2 minutes on each side until pink with a light browning. Turn off the heat. Stir 1 tbsp. butter, take it off the pan and set aside. Wipe the pan out.
  4. Wise angel: in the same frying pan where shrimp were cooked, heat 2 tbsp. oil until it is sizzling. Fry sage leaves until golden. Place on kitchen roll for draining.
  5. Heat the broth in a medium saucepan and simmer.
  6. Heat 3 tbsp. oil in the frying pan over medium heat. Add shallots. Cook until translucent, 3 minutes. Add garlic and fry until aromatic, about 30 seconds. Add the rice. Stir until well covered and begin to make a “click-sound” when stirring, 3-4 minutes. Add wine to the rice mixture and stir until the liquid is absorbed.
  7. Use a ladle to add 3/4 cup hot broth to rice. Stir constantly, at moderate speed, in Figure 8 patterns. When the rice mixture is thick enough to leave a free path behind the spoon, add additional 3/4 cup broth. Add smaller amounts of liquid as the rice begins to finish. When done, rice should have a soft “chew” but not crispy. The final mixture should have rice grains in liquid that is the consistency of cream. Takes 25-30 minutes.
  8. When the rice is done, stir in the squash and cooked prawns. Turn off the heat.
  9. Stir 4 tbsp. butter and mascarpone until melted and blended. Taste and season with salt and pepper, if desired. Garnish with crumbled fried sage leaves, toasted walnuts and a splash of nut oil. * If the risotto is too thick, simply stir a little more warm broth to loosen. Provides 6 portions.

LASAGNA SUPPE

  • 1/2 cup chopped fresh basil, divided
  • ½ cup whole milk ricotta cheese
  • ¼ cup grated parmesan cheese + more for garnish
  • 1½ tsp. kosher salt, divided
  • 2 tbsp. basil-infused olive oil
  • ¼ cup chopped shallots
  • 3 cloves chopped garlic
  • 1½ lbs. minced turkey or beef
  • A half (28 oz.) Can of crushed tomatoes
  • 4 tbsp. tomato puree
  • 2 tsp. dried oregano
  • 1 tsp. fennel seeds, crushed
  • ½ tsk. black pepper
  • 2 tbsp. Better than broth beef or turkey base
  • 12 oz. dried egg noodles
  1. In a small bowl, combine a cup of basil, ricotta, parmesan and a teaspoon. salt. Set aside.
  2. In a large saucepan, heat oil over medium heat. Add shallots and sauté until soft, 1-2 minutes.
  3. Add turkey or beef and garlic. Cook and stir until the meat is browned.
  4. Add tomatoes, tomato paste, oregano, fennel seeds, 1 tsp. salt and pepper. Boil and stir for 2 minutes.
  5. Add broth and 5 dl water. Stir to combine. Bring to a boil.
  6. Add egg noodles and ¼ cup basil. Touch. Let it simmer for 8-10 minutes until the noodles are al dente. Taste and adjust spices with salt, pepper, oregano.
  7. To serve, divide the soup into bowls and add a few blobs of ricotta mixture, a sprinkle of parmesan and a few twists of black pepper. Tastes great stirred together.

USEFUL TIP: If you do not think you want to serve the whole recipe for the soup right away, boil the noodles separately and add one bowl at a time to the soup. Toss the remains of noodles in a little olive and put the lid on. Cool leftover soup and noodles in separate containers. When ready to serve: Reheat the soup in a large saucepan over medium heat and stir cooked noodles into the hot soup base.

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