Home & Family Winter Recipes

Directions:

1) Heat 1 TBS of coconut oil in a pot and sauté spring onions with garlic until soft for just a few minutes.

2) Add cut up leeks and sauté until tender.

3) Add fennel and sauté until tender.

4) Stir in celeriac, add Himalayan pink salt; mix all the veggies in the pot.

5) Add spring water or vegetable broth to cover, and cook on medium until the water boils.

6) Reduce the heat to low and simmer for 2 hours until all the veggies are soft.

7) Set aside and let the soup cool without heat for another hour to absorb all the flavors.

8) Transfer everything into a Vitamix or food processor and puree until smooth consistency.

9) Garnish with fennel leaves.  Serve hot or cold.

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Recipe:

1. Boil the potatoes and carrots until tender, but not soft, and set aside.
2. Spray a 2-quart casserole dish with cooking spray or coat lightly with butter.
3. For the filling, heat a large saucepan until hot and add the oil, butter, and onions. Saute onions until they are soft, about 5 minutes. Sprinkle in the flour and mix.
4. Slowly pour in the chicken stock, whisking well with a wire whisk. Still using the whisk, cook the mixture over medium heat until thickened and bubbly, about 2 to 3 minutes.
5. Add the chopped chicken, peas, cooked potatoes and carrots, salt, pepper to taste, and Tabasco. Cook on medium heat until the mixture is heated through, about 2 to 3 minutes.
6. Turn into the prepared casserole dish, spreading evenly. Pre-heat the oven to 400° F.
7. For the crust, in a bowl combine cornmeal, flour, baking powder, sugar, and salt. In a small bowl, combine the milk, oil, and egg yolk. Add to the dry ingredients and mix until uniform, but a bit lumpy.
8. Spoon the batter evenly over the filling. Bake until the top is golden brown, about 22 to 25 minutes.
9. Place 12 ramekins on a baking sheet. Spray butter flavored cooking spray all over the insides and fill the ramekins three-quarters of the way up with the chicken mixture. Top with 2 tablespoons of the cornbread batter and spread to cover the filling.
10. Bake at 400° F for 10 to 12 minutes or until the corn bread is puffed up and golden.

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Ingredients:
• 1 ½ lbs. or about 5 cups of thinly sliced yellow onions
• 3 T butter • 1 T vegetable oil • A heavy-bottomed, 4 quart covered saucepan • 1 tsp. salt • ¼ tsp. sugar • 3 T flour • 2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon. • ½ cup dry white vermouth • Salt and pepper to taste • 3 T cognac • Rounds of hard-toasted French bread (see recipe following) • 1 cup Swiss & ¼ cup Parmesan cheese
Croutes — Hard-Toasted French Bread:
• 12 to 16 slices of French bread cut ¾ to 1 inch thick • Olive oil or beef drippings • A cut clove of garlic
Recipe:
1. Cook the onions slowly with the butter and oil in a covered saucepan for 15 minutes. 2. Uncover, raise heat to moderate and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep golden brown. Sprinkle in the flour and stir for 3 minutes. 3. Off heat, blend in the beef stock. Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning. 4. Set aside uncovered until ready to serve. Then reheat to the simmer. 5. Pour into a soup tureen, top with rounds of bread and cheese.
Croutes Recipe:
1. Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour, until it is thoroughly dried out and lightly browned. 2. Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.

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Makes 16 Cookie Bars

Tips:

• Put the second half of dough in gallon sized freezer bag. Use rolling pin to flatten it out and then use scissors to cut down the side of the bag. Take the dough out of the bag and fit it over the top spreading it out if needed.

Recipe:

1. Preheat oven to 350° F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey's Bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than ¼ inch thick. Spread marshmallow fluff evenly over the chocolate layer.
3. Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there, peel the bag up and spread the dough where it is uneven.
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

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Posole Recipe:

1. Spray 5 to 6-quart slow cooker with cooking spray.
2. Sprinkle pork with 1 teaspoon of the cumin, salt, and pepper.
3. In 12-inch skillet, heat oil over medium-high heat.
4. Add half of the pork; cook about 6 minutes, stirring occasionally, until browned on all sides.
5. Remove pork with slotted spoon; place in slow cooker.
6. Repeat with remaining pork.
7. Add broth to skillet; cook 1 minute, scraping to loosen brown particles.
8. Pour into slow cooker.
9. Place tomatillos in food processor. Cover; process until smooth.
10. Add to slow cooker. Stir in onions, garlic, green chilies, sugar, and remaining 1 teaspoon cumin. Cover; cook on low heat setting for 6 hours.
11. Stir hominy into slow cooker. Cover; cook 1 hour longer.
12. Garnish individual servings with sour cream, cilantro, jalapeños, and radishes.

Pumpkin Bread Recipe:

1. Whisk together all ingredients.
2. Pour into crock pot coated with cooking spray.
3. Cook on low for 5 - 5½ hours.

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Directions:

1. In a small saucepan, bring milk to a boil on stovetop
2. Stir in remaining dry ingredients
3. Bring mixture to a second boil, stirring until chocolate is fully melted
4. Serve

Serves Approximately 6 cups

For more information on Hasty Torres, go to:  madame-chocolat.com

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White Bean & Quinoa Chili Recipe
Prepare Vegetables:
Place beans in colander, rinse well with cold water, and let drain. Set aside. Cut vegetables and set aside separately; chop onion. (You should have about 1 ½ cups.) Peel carrots and cut into ¼-inch slices. (You should have about 1 cup.) Cut tomato in ¼-inch dice. Cue pepper in half lengthwise and discard stem, seeds, and ribs. Chop finely.

Cook Chili:
Place a heavy-bottomed Dutch oven over medium-high heat. Add olive oil, swirling to coat bottom with oil. Add chopped chili and cook for 2 minutes or until fragrant, stirring occasionally. Add onion, carrots, and tomato. Cook for 5 minutes or until vegetables are beginning to soften, stirring often. While vegetables are cooking, peel and mince garlic. When vegetables have cooked for 5 minutes, add minced garlic, chili powder, cumin, and salt. Cook for 1 minute, stirring often. Add vegetable broth, tomato paste, and drained beans and stir until blended. Bring bean mixture to a boil over high heat. (While beans are coming to a boil, place quinoa in a colander used for beans, rinse with cold water, and let drain.) Add quinoa to bean mixture and reduce heat to medium-low. Stir gently to mix, then simmer for about 10 minutes or until carrots and quinoa are tender.

Serve Chili:
Just before serving, peel, halve, and core avocado. Cut into ½-inch dice. Spoon chili into 8 shallow bowls, dividing it evenly. Top each serving with a sprinkling of avocado, hot sauce, and cilantro leaves, if desired.

Parmesan Veggie Drop Biscuits Recipe
Cut Vegetables:
Mince carrot and zucchini, set aside.

Mix Dry Ingredients:
Preheat oven to 375 degrees F. Line a baking sheet with with parchment paper. Mix flour, baking powder, salt, and baking soda in a bowl. Add Parmesan cheese, chives, and minced carrot and zucchini. Toss to mix. Set aside.

Blend Wet and Dry Ingredients:
Place butter in a small microwave-safe bowl. Microwave on HIGH for 15 seconds or until melted. Pour buttermilk into a bowl. Stir in melted butter. Stir flour mixture into buttermilk mixture just until blended. Do not over-mix; mixture will be lumpy and loosely holding together.

Bake Biscuits:
Drop dough by ⅓ cupfuls onto prepared baking sheet. Bake for 25 minutes or until golden brown. Remove from oven and let biscuits cool for 10 minutes on baking sheet, then serve."We Love Cooking! Totally Tasty Food for Kids" is available in stores. Follow the twins on Twitter @LillyAudrey.

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You can make the soup up to 4 hours ahead and the relish up to 1 hour ahead.

Recipe:

1. Bring 6 cups water to a boil in a 4-quart pot over high heat. Add 1 tsp. salt, add the cauliflower, and boil until very tender, 10 to 12 minutes.
2. Drain in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly.
3. Put cauliflower in oven to caramelize. Roast at 400 degrees F with 1 Tbs. olive oil drizzled over it for about 20 minutes.
4. Working in two batches, puree each batch of cauliflower with 2 cups of the cooking liquid, 2 Tbs. of the butter, and 2 Tbs. of the olive oil in a blender until very smooth. Season to taste with salt.
5. In a small bowl, combine the almonds, peppers, oil, mint, garlic, and pepper flakes. Season to taste with salt and pepper.
6. When ready to serve, gently reheat the soup over medium-low heat. Garnish each serving with a spoonful of the relish.
7. Drizzle 1 to 2 tsp. of olive oil over each bowl.

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Directions for chowder:
Total Time:
Prep: 15 min.
Cook: 25 min.
Yield: 10 servings

1. In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir 8-10 minutes or until tender. Remove from pot.
2. In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
3. Stir in haddock, shrimp, peas and sautéed mushrooms; cook 5-7 minutes or until fish just begins to flake easily with a fork and shrimp turn pink. Add cheese, crab and pimientos; stir gently until cheese is melted. Sprinkle servings with paprika. Yield: 10 servings (3-1/4 quarts).

Directions for biscuits:
10 Servings
Prep/Total Time: 25 min.

1. Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened.
2. Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make ten squares.
3. Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake 8-10 minutes or until golden brown. Serve warm. Yield: 10 biscuits.



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Fiesta Tortilla Soup by Amy McFadden as seen in "Taste of Home"
Prep/Total Time: 25 Min
Yield: 8 servings

Recipe:

1. In a Dutch Oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally.
2. Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400°F for 4-6 minutes or until golden brown and crisp.
3. Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa and avocado.

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Recipe:

1. In a large stockpot heat the canola oil on medium high heat for two minutes, add the onions, scallions, and sauté until they start to caramelize, about 5 to 8 minutes. Add the flour and mix. Pour in the water and mix well. Add the turkey carcass, 4 carrots chopped into thirds, and 4 celery ribs cut in half, parsley, cumin seeds, lemon juice, lemon rind, and salt.
2. Bring to a boil then lower heat to medium low and place a lid slightly ajar over the pot and simmer for 60 minutes. Strain the soup through a mesh strainer and discard the carcass.
3. Place the soup back in the stockpot and let sit for 30 minutes to let the oil rise to the top and skim as much as you can off. Taste and correct seasoning adding more salt if necessary 1 teaspoon at a time. Bring the soup back up to a gentle boil on medium high heat then lower to medium.
4. Cut the remaining carrots and celery into ¼ inch pieces, add to the soup, and bring back up to a gentle boil.

To make the dumplings:

1. Add the flour, baking soda, and salt into a small bowl and mix together well, add the buttermilk, two tablespoons of minced parsley, and chopped scallion and mix just until the flour has disappeared. Don't over mix.
2. Drop the dumpling mixture 1 tablespoon at a time into the gently boiling soup, cover completely with the lid for 20 minutes. Remove the lid and cook 20 minutes more.
3. Add the cooked orzo and chopped turkey and simmer for 5 minutes.
4. Ladle into hot soup bowls and garnish with chopped parsley and scallions and a lemon wedge for squeezing on the side!

Cooks Note:
Adding a squeeze of lemon juice picks up the savory flavor of the soup. It gives it a lighter slightly tangy taste that wakes up your taste buds!
Tips:

1. Make the soup the day before serving.
2. Waiting a day allows the flavor of the soup to deepen.
3. Store in a glass container in your refrigerator overnight.
4. Overnight, the extra oil and fat will rise to the top of the soup and harden.
5. The next day, use a spoon to lift off the layer of hardened fat before reheating to serve.

Click here to get your copy of Cristina's cookbook, "Big Bowl of Love." Get additional recipes from Cristina at www.cristinaferrarecooks.com.

Get more great recipes and crafts by visiting us on Pinterest at pinterest.com/homeandfamilytv and follow "Home & Family" on Twitter @homeandfamilytv and Facebook. Plus, check out our YouTube channel for backstage videos.