Rural Missouri - January 2013 - (Page 24)

H E A R T H & H O M E Taking the Chill Off Nothing warms a winter day like a good soup, stew or chili by Heather Berry page design by Megan Schibi oups and stews are a timeless staple in a cook’s repertoire. They can be as simple or as rich and complicated as you like. Soup and stew’s cousin, chili, although heartier, also can be basic or complex. No matter what you’re preparing — soup, stew or chili — they’re all sure to take the chill off of a cold, wintry day. Here are some recipes to get you started. If you’re in the mood to prepare a pot of something to warm up with, see what you have in your kitchen cabinets. Bouillon or broth, favorite veggies (fresh, frozen or canned), seasonings and any leftover meat from last night’s dinner can easily be turned into a delicious soup or stew — it’s all up to you and your tastebuds. Like pasta? Toss some dry noodles in the soup. Like tomatoes? Try adding a can of diced tomatoes to your mix. More of a rice fan? White or even a wild rice mix can be a delicious edition to the pot. Don’t be afraid to experiment when it comes to soup, stew or chili — you never know when you might create a new family favorite! Creamy Potato Soup Turkey Chili 1-1/2 pounds lean ground turkey 1 large onion, chopped 1 garlic clove, minced 1 1.25-ounce packet chili seasoning mix 1 12-ounce can beer 1-1/2 cups corn, frozen (optional) 1 red bell pepper, chopped 1 green bell pepper, chopped 1 28-ounce can crushed tomatoes 1 large tomato, diced 1 15-ounce can navy beans, drained and rinsed 1 15-ounce can black beans, drained and rinsed 1 8-ounce can tomato sauce 1/2 teaspoon salt Cook turkey, onion, garlic and chili seasoning in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer and cook for 2 minutes, stirring occasionally. Spoon mixture into a crockpot; stir in remaining ingredients until well blended. Cover and cook on low for 6 hours. Creamy Potato Soup 1/4 cup butter 1/2 cup yellow onion, chopped 1 garlic clove, minced 1/4 cup flour 3 chicken bouillon cubes 3 cups water 1 24-ounce package frozen steam-and-mash potatoes 2 cups milk 1/2 teaspoon pepper Bacon, cooked and crumbled (optional) Cheddar cheese, shredded (optional) Melt butter in a large pot over medium heat; add onion and garlic and cook until golden. Sprinkle onion mixture with flour; stir until coated. Stir in bouillon cubes and water. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, 10 minutes. Microwave potatoes according to package directions, omitting butter or milk. Stir potatoes, milk and pepper into onion mixture. Cook over medium heat, about 10 minutes or until thickened. Serve with desired toppings. Turkey Chili 24 WWW.RURALMISSOURI.COOP http://WWW.RURALMISSOURI.COOP

Table of Contents for the Digital Edition of Rural Missouri - January 2013

Rural Missouri - January 2013
Table of Contents
Turning disabilities into abilities
Aiming to win
Out of the Way Eats
Missouri snapshots
Hearth and Home
Marmaduke’s first raid
Around Missouri
No strangers to hard work

Rural Missouri - January 2013