Cozy Feeds

      Supposedly it is going to snow this weekend. I don't know if I believe this: recent years have shown that it doesn't snow in Massachusetts anymore. If it does actually happen, it is supposed to be the kind of massive snowfall that makes people stay in, tucked into their couches with a quilt and a book, or clutching the television remote shouting at poor plays during football games (I'm looking at you Husband). It's supposed to be the kind of snowfall that makes people want to hibernate with tea and cocoa and something savory bubbling quietly on the stove while the warm comforting scent of baking bread fills the house. Here are a few of our favorite "cozy feeds," stews that always seem to hit the spot on cold days, even if there isn't any snow.

Rachael Ray's Beef and Beer Stew

Ingredients

5 pounds beef brisket, cut into 2-inch cubes

Salt and pepper

1 stick (4 ounces) butter

4 pounds onions, sliced

6 tablespoons flour

1 12 ounce bottle dark beer

3 cups beef broth

3 pounds yellow-fleshed potatoes, such as Yukon gold, peeled and quartered

1 cup milk

 Preparation

Preheat the oven to 325 degrees . Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook for 8 minutes; transfer to a large Dutch oven and reserve the skillet.

Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the Dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth.

Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes.

Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simmer for 15 minutes. Drain and return to the pot. Add the remaining 4 tablespoons butter and mash. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.

**Per usual, I made changes to this. Instead of serving it over mashed potatoes, I add potatoes to the stew, and halved cremini mushrooms as well (baby bellas). Yum.

Rachael Ray's Creamy Chicken Apple Chili

1/4 cup extra-virgin olive oil

2 pounds chicken tenders, cut into 1/2-inch-thick slices

4 teaspoons chili powder

2 teaspoons ground cumin

Salt and pepper

2 apples, cut into 1/2-inch cubes

1 onion, chopped

4 tablespoons butter

1/4 cup flour

2 cups chicken broth

3/4 cup milk

2 15 ounce cans pinto or white beans, rinsed

2 cups shredded Monterey jack cheese (about 8 ounces)

Toasted tortillas, for serving

Chopped scallions, for serving

Preparation

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.

In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.

In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallions.

** I make this one for dinner the evening we do our first apple-picking trip of the year.  I don't make any changes to this one. This is awesome just the way it is. 

 Jambalaya

My husband is the Jambalaya Master in this house. I don't know if we even have the original recipe any more, as over the years he has honed his craft to the point that he just pulls down the giant pot from the kitchen hutch and appears to throw everything in. The following recipe closely resembles what I have observed him putting into said giant pot, though he also adds diced ham to his, and he adds a can of IPA to deglaze the pot after cooking the onion, pepper and celery, before adding the chicken.  

Ingredients

1 tbsp. extra-virgin olive oil

1 onion, chopped

2 bell peppers, chopped

Kosher salt

Freshly ground black pepper

1 lb. boneless skinless chicken breasts, cut into 1" pieces

1 tsp. dried oregano

6 oz. andouille sausage, sliced

2 cloves garlic, minced

2 tbsp. tomato paste

2 c. low-sodium chicken stock

1 (15-oz.) can crushed tomatoes

1 c. long grain rice

2 tsp. Old Bay seasoning

1 lb. medium shrimp, peeled and deveined

2 green onions, thinly sliced  

Directions

In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.

Add chicken broth, crushed tomatoes, rice, and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.

Add the shrimp and cook until pink, 3 to 5 minutes.

Stir in green onions just before serving.

(https://www.delish.com/cooking/recipe-ideas/a53820/easy-homemade-cajun-jambalaya-recipe/)

Stew is never complete without bread. (Though the chicken apple chili is usually consumed with a bag of tortilla chips). THis recipe from Taste of HOme is my go-to bread recipe. It's easy, delicious, and super versatile. Want to make an herb bread? Add dried herbs during the second kneading, brush with olive oil when the dough is in the pans, sprinkle with more herbs, freshly grated pepper, and sprinkle with grated Parmesan cheese. Multi-grain? Add a cup of rolled oats and some sesame seeds and you have a multi-grain dough. 

Home-Style Yeast Bread

Ingredients

2 packages (1/4 ounce each) active dry yeast

2 cups warm water (110° to 115°)

1/2 cup sugar

1/2 cup butter, melted

1-1/2 teaspoons salt

2 large eggs

6 to 7 cups bread flour

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; turn onto a floured surface. Divide in half. Shape into loaves and place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.

Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Have a wonderful weekend, stay cozy, and if it does snow where you are, I hope you are safe, warm, and maybe have the chance to build a snowman. (It's looking pretty sunny here....)