Greenburgh Public Library Blog

Winter Recipes: Savory Dishes

by Unknown User on 2021-01-25T10:00:00-05:00 | 0 Comments

As winter settles in, why not spice things up in the kitchen with these savory dishes perfect for this time of year? Here are recipes for some of my favorite winter dishes.

Quick and Easy Pumpkin Chili
Strongeru.com
This recipe is credited to Stronger U Recipes.

Ingredients:

Pumpkin Chili - Olivia's Cuisine 1 pound ground beef

15 ounce can pumpkin

15 ounce can black beans, undrained

15 ounce can white kidney beans, undrained

2 cans (10 oz each) diced tomatoes

1 tablespoon chili powder

½ tablespoon smoked paprika

1 teaspoon black pepper

1 teaspoon cumin

Directions:

Cook ground meat in a large pot over medium high heat. Add the spices halfway through cooking.
Add the remaining ingredients and bring to a boil, stirring often.
Reduce the heat and simmer for 5 to 10 minutes before serving.

Eggplant Supper Soup
This recipe is from the Sunset: Homemade Soups cookbook.

Ingredients:

Eggplant Supper Soup Recipe | Allrecipes 2 tablespoons olive oil

2 tablespoons butter or margarine

1 medium-sized onion, chopped

¾ pound lean ground beef

1 medium-sized eggplant (about 1 pound), diced

1 clove garlic, minced or pressed ½ cup chopped carrot

½ cup sliced celery

1 large can (1 pound, 12 ounces) Italian-style tomatoes

3 ½ cups beef stock or regular-strength canned beef broth

1 teaspoon salt

1 teaspoon sugar

½ teaspoon pepper

½ teaspoon ground nutmeg

½ cup salad macaroni

2 tablespoons minced parsley

Grated parmesan cheese

Directions:

Heat oil and butter in a 5-quart pan over medium heat. Add onion and cook, stirring occasionally until soft (about 10 minutes). Crumble meat into pan and cook, stirring to break up, until browned. Spoon off and discard drippings.
Add eggplant, garlic, carrot, celery, tomatoes (break up with a spoon) and their liquid, stock, salt, sugar, pepper and nutmeg. Bring to a boil over medium-high heat; reduce heat, cover and simmer for 30 minutes. Add macaroni and parsley; cover and boil gently until macaroni is tender (about 10 minutes).
Pass cheese at the table to sprinkle over individual servings.

Beef Stew
https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-beef-stew-7194449
This recipe is credited to the Food Network Kitchen.

Ingredients:
Instant Pot Beef Stew - Step by Step Guide | Amy in the Kitchen 4 sprigs flat-leaf parsley
4 sprigs thyme
1 sprig rosemary

2 fresh bay leaves

2 tablespoons olive oil

3 pounds beef chuck roast, cut into 2-inch pieces

1 large onion, chopped

5 cloves garlic, chopped

7 medium carrots (about 12 ounces), peeled, cut diagonally into 1-inch pieces
3 large stalks celery, cut diagonally into 1-inch pieces

½ cup dry white wine

2 tablespoons all purpose flour

4 cups low-sodium chicken broth

1 ½ pounds small red potatoes, halved

1 28-ounce can diced tomatoes

Kosher salt and freshly ground black pepper

Chopped flat leaf parsley, for serving

Directions:

Arrange a rack in the lower third of the oven and preheat to 275 degrees Fahrenheit. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
Heat the oil in a large dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about six minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes.
Stir in the wine, scraping up any brown bits on the bottom of the pot and cook until it evaporates, about 4 minutes.
Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute.
Add the broth, potatoes and tomatoes and the reserved beef with any accumulated juices.
Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 ½ to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

Cook’s Note: For added richness in the broth we prefer a robust Cabernet Sauvignon.

Butternut Squash Risotto
https://www.bonappetit.com/recipe/butternut-squash-rosemary-and-blue-cheese-risotto
This recipe is credited to Bon Appetit magazine.

Ingredients:
Butternut Squash Risotto with Rosemary and Blue Cheese - Recipe Girl 7 cups (or more) low-salt chicken broth

3 tablespoons butter

1 ¼ cup finely chopped onions

2 pound butternut squash, peeled, halved, seeded, cut into ½- to ¾-inch dice (about 3 cups)

2 teaspoons chopped, fresh rosemary, divided

2 cups arborio rice (about 12 ½ ounces)

½ cup dry white wine

4 cups (packed) baby spinach leaves (about 4 ounces)

½ cup whipping cream

½ cup freshly grated parmesan cheese

⅓ cup crumbled blue cheese (about 1 ½ ounces)

Directions:

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.
Melt butter in heavy large pot over medium heat.Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.
Transfer risotto to large bowl. Sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.