Social scientists say this time of year can be hard on people, and they call it the Wintertime “Blahs”. With the hoopla and excitement of the holidays over and the weather essentially keeping most of us indoors (if you’re not a sports enthusiast, that is), cabin fever sets in. What to do?
Since we can’t do anything about the weather or the time of year we’re in, let’s work with what we’ve got! Let’s have a party—one way to beat these Wintertime BLAHS! How about a Soup Potluck? I’m going to call all my favorite neighbors and divvy up soup assignments, breads and rolls, and desserts. I’ll provide the salads. Imbibing in yummy hot soups and enjoying the conviviality of great people can do a lot to brighten even the dreariest day.
Now here’s another way to make the most of this time of year: Spend this time planning a vacation, or your next vegetable garden, listing ideas for next Christmas (I say I’m going to do this every January!), clear out your clutter, rearrange furniture, or work on putting recipes into your Cook’n programs. The point is, life can get rat-racy quick enough, so maybe we ought to celebrate this slower time of year and thoroughly enjoy it!
Well, if the party idea sounds good to you, here are a few couple recipes you might want to look at, and if you happen to have an idea or two for how to spend BLAH-time, please share!
Nacho Corn Chowder
Serves 4-6
1 1/2 cups frozen hash browns (not shredded)
1 1/2 cups frozen sweet corn
1 (4-oz) can green chilies, drained
1 can (14-oz) reduced-sodium chicken broth (not condensed)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 cup flour
3 cups (low-fat) milk, divided
1 8-oz package shredded sharp Cheddar cheese
2 cups nacho-flavored corn chips, coarsely crushed
In a medium saucepan, combine the frozen potatoes, frozen sweet corn, chilies, chicken broth, spices and salt. Cover and bring to a boil over medium heat. While vegetable mixture is heating, combine flour and 1 cup of the milk in a shaker jar or plastic container with cover. Shake vigorously until no lumps of flour remain. When the vegetable mixture comes to a boil, stir in the flour mixture, the rest of the milk, and the chilies. Bring to a boil, stirring frequently. Reduce heat to medium-low. Simmer, stirring frequently, until mixture is slightly thickened and the potatoes are tender. Remove from heat. Add the cheese; stir until melted. Serve hot. Garnish each serving with corn chips.
Notes: This soup is so easy to put together and is ready in about 25 minutes. I enjoy serving it for casual winter gatherings such as football parties.
Download this recipe.
Quick Classic Barley Beef Soup
Serves 4
4 teaspoons vegetable oil, divided use
3/4 cup finely chopped onion
2 tablespoons minced garlic, divided use
1/2 teaspoon dried thyme leaves, crushed
Two 14 or 14.5 oz cans beef broth (RTU)
2 cups water
8 oz. baby carrots (about 1 3/4 cups)
8 oz. crimini or button mushrooms, cut into quarters (about 3 cups)
1 cup diced red bell pepper
3/4 cup quick-cooking barley
1 pound beef top sirloin steak, cut 3/4 in. thick
Salt and pepper
1 cup frozen peas
Heat 2 teaspoons oil in 4 quart stockpot, or saucepan, over medium heat until hot. Add onion, 1 tablespoon garlic and the thyme; cook and stir 3-5 min. or until onion is tender. Add broth, water, carrots, mushrooms, bell pepper, and barley; bring to a boil. Reduce heat; cover and simmer 10 min. or until barley and vegetables are tender. Meanwhile, cut beef steak lengthwise in half, then crosswise into 3/4-inch-thick strips. Toss with remaining 1 tablespoon garlic. Heat one teaspoon oil in large nonstick skillet over medium high heat until hot. Add half of the beef; stir-fry 3-4 min. for medium-rare to medium doneness. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper as desired. Add frozen peas to broth mixture; cook uncovered 2 min. or until tender. Season with salt as desired. Place equal amt. of beef strips into 4 serving bowls. Ladle equal amounts of broth mixture over beef.
Notes: One pound beef shoulder center steaks cut 3/4-inch thick can be substituted.
Download this recipe.
(If YOU have a smart idea, won't you share it? Life is so much easier and we accomplish so much more when we pool our resources. And after all, we're all in this together. So email
patty@dvo.com or
alice@dvo.com with YOUR Smart Ideas!)
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
