COOK'S CORNER: Hot recipes for cool days after the holidays

The holidays are behind us and I hope they left you with some happy memories, some meaningful times upon which to reflect in this month of quieter days and new beginnings. During holiday gatherings, I picked up several new recipes, some of which I’ll share today. These will all taste really good on the cold days ahead.

Janet’s Whipped Goat Cheese with Warm Candied Bacon and Dates

There were lots of requests for this recipe when it was made for two different events in December. It’ll be a great choice to serve before any dinner or for a potluck-type party.

  • 7 slices bacon, chopped

  • 2 T. chopped fresh rosemary leaves

  • 1 t. brown sugar

  • 1/3 cup plus 1 t. honey

  • 1/2 t. cayenne pepper, or to taste

  • 12 plump Medjool dates, pitted and torn

  • 1 (10 oz.) log creamy goat cheese, room temperature

  • 4 oz. cream cheese, room temperature

  • 2 T. extra-virgin olive oil

  • sea salt

Heat oven to 400 degrees. Line a baking sheet with parchment paper. On the baking sheet, toss together the bacon, 1 T. rosemary, the brown sugar, 1 t. honey and the cayenne pepper. Arrange in an even layer. Tear the dates and scatter them around the bacon. Bake for 8-10 minutes, until the bacon is crisping up.

Meanwhile, combine the goat cheese, cream cheese, olive oil and a pinch of salt in a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the refrigerator for up to 3 days, but bring to room temperature before serving.

In a small bowl, combine 1/3 cup honey, 1 T. rosemary, a pinch of cayenne and a pinch of salt. Spoon the goat cheese into a serving bowl and then top with the warm bacon and dates. Drizzle a little of the rosemary honey over all. Serve with crackers. Serves eight. Half-Baked Harvest via Janet Hewlett. (Note: if you can’t find, or don’t care for dates, I think you can substitute any dried fruit such as prunes, dried sweetened cranberries, golden raisins, etc.)

Gillians’ Creamy White Chicken Chili

Chicken chili is a popular alternative these days to beef chili, and I was lucky enough to come by two new recipes for it in the last week. The recipes are somewhat similar, but not identical, so see what suits your fancy. My daughter-in-law Gillian made this for Thomas recently and he was raving about it…high praise from a discerning palate. Gillian made Ina Garten’s corn muffins to go with the chili…perfect.

  • 2 T. extra-virgin olive oil

  • 1 medium yellow onion, chopped

  • 4 cloves garlic, minced

  • 2 poblano peppers, seeded and chopped

  • 1 jalapeno, seeded and chopped (if desired)

  • 2 t. ground cumin

  • 1 t. smoked paprika

  • 1/2 t. chili powder

  • kosher salt and black pepper

  • 1 lb. boneless, skinless, chicken breasts or thighs

  • 5 cups low-sodium chicken broth (homemade stock is best, though)

  • 4 oz. cream cheese, room temperature

  • 1 can white beans, drained and rinsed

  • 1/2 cup salsa verde

  • 1 cup grated Cheddar cheese

  • 1/2 cup fresh cilantro, chopped (optional)

  • avocado, chopped green onions, grated Cheddar and yogurt, for serving

  • Lime zest and juice, for serving

Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder and a pinch each of salt and pepper. Cook for 5-10 minutes until very fragrant. Add the chicken, then stir in 4 cups of broth or stock. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes (or more) until the chicken is cooked through.

Melt the cream cheese in the microwave for 10-15 seconds. Pull the chicken out of the pot and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde and the Cheddar cheese. Cook for 5-10 minutes until the cheese is melted. Remove from heat and stir in cilantro, if using. If needed, thin with additional broth.

Ladle chili into bowls and top, as desired, with a little yogurt/sour cream, cheese, avocado, cilantro and green onions. Zest lime over each bowl. Serves six. Half-baked Harvest via Gillian Locke.

Cindy’s White Chicken Chili

I had this version of chicken chili at a football-watching party where UT and Arizona State gave everyone quite a contest to watch. Cindy Posey served this up with bowls of cilantro, grated cheese, tortilla chips/fritos, green onions, avocado and sour cream for topping. Very tasty.

  • 1 T. olive oil

  • 1 small yellow onion, chopped (about 1/2 cup)

  • 2 garlic cloves, minced, of 1 1/2 t. garlic powder

  • 2 1/2 cups chicken broth

  • 2 (4 oz.) can chopped green chiles

  • 1 1/2 t. ground cumin

  • 1/4 t. cayenne pepper

  • 1/2 t. dried oregano

  • 1/2 t. paprika

  • 1/2 small lime, juiced

  • salt and black pepper to taste

  • 2 (15 oz.) cans Great Northern beans, drained and rinsed

  • 1 cup sour cream or plain Greek yogurt

  • 1 cup corn, fresh or frozen

  • 2 heaping cups cooked chicken, chopped or shredded

Heat oil in a large pot over medium-high heat. Add onion and saute until softened, 3-5 minutes. Add garlic and cook for another 30 seconds. Add broth, chiles, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper. Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth. Add pureed beans, whole beans and corn to the soup pot. Bring to a simmer and cook, uncovered, for 15-30 minutes. Remove from heat and stir in sour cream and chicken. Serve with garnishes. Serves 5. Cindy Posey.

Curried Butternut Squash Soup

Finally today, this soup was served at a little fancy dinner on New Year’s Eve as the first course. It’s going to hit the spot when the weather gets really cold (which should be about the time you’re reading this)!

1 T. coconut or avocado oil

2 medium shallots, thinly diced

2 cloves garlic, minced

6 cups peeled and chopped butternut squash (about1 small squash)

1 pinch each of sea salt and black pepper, or more to taste

1 1/2 T. curry powder, or to taste

1/4 t. ground cinnamon

1 (14 oz.) can light coconut milk

2 cups vegetable broth

1 to 3 T. maple syrup (or coconut sugar)

1 to 2 t. chili garlic paste, optional

Toasted pumpkin seeds, for serving

Sour cream or plain Greek yogurt for serving

Heat oil in large pot over medium heat and add shallots and garlic. Saute for 2 minutes, stirring frequently. Add squash and season with salt, pepper, curry powder and cinnamon. Stir to coat. Cover and cook for 4 minutes, stirring occasionally. Add coconut milk, vegetable broth, syrup or coconut sugar, and chili garlic paste for heat (if you like). Bring to a low boil and then reduce heat to low. Cover and simmer for 15 minutes or until squash is fork tender.

Use an immersion blender or transfer soup to a blender and puree on high until creamy and smooth. If using a blender, return mixture to pot on stove. Taste and adjust seasonings. Continue cooking for a few more minutes. If too thick, add a little more broth. Serve as is or with pumpkin seeds and sour cream or yogurt for garnish. Serves four. Note: To the pot with the squash in it, Cindy added some chopped apple, onion, and carrots, having roasted the vegetables first. She cooked these along with the squash and other ingredients before pureeing the mixture. Cindy Posey.

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Thanks to Cindy, Gillian and Janet for sharing today. Stay warm when the cold winds blow, and enjoy these warming recipes! 

 

Cook's Corner