The crazy weather today has certainly made things interesting, as a lot of folks are staying home and hunkering down. While a lot of places in the nabe are staying open (see my Where to Eat Now: Snow Part Deux piece on We Heart Astoria), people are also looking forward to cooking at home. I thought to hook you up with a few suggestions for comforting, warming dishes.
Apricot Lamb Stew - A combination of sweet and savory is perfect for a winter storm. I love this recipe because unlike a lot of stews, it only takes about an hour to cook.
Lebanese Beef Stew - For a little taste of the Middle East, I highly suggest this beef stew, which makes use of simple, lean ground beef and a homemade mix of spices. Serve it up with a side of hummus, yogurt dip and pita chips.
Pesto Bean Soup - An easy soup to make with ingredients you have on-hand, it's nothing fancy, consisting of white beans, roasted red peppers and green olives. A fresh homemade pesto ties it all together to create an earthy, comforting medley.
Homemade Chicken Soup - There's nothing like a homemade chicken soup from scratch. Staying indoors creates the perfect opportunity to stew some homestyle flavors of chicken, veggies and herbs. You can always reuse the chicken carcass for stock.
Homemade Challah Bread - While this recipe is certainly ambitious, it's something my mom whipped up a few years ago, also during a snow storm. It not only looks beautiful but creates a lovely accompaniment to any meal. You can top it with savory or sweet things.
I probably don't have to remind you about how much I love soup. And through my frequent posts about it, you can tell it's a staple in our household. While perusing through the latest issue of Food Network magazine, I noticed a little insert about "50 Things to Make with Pesto." A huge lover of this food, I was all over it and stopped immediately when I saw an enticing picture of a pesto bean soup.Long story short, I made it this week and it turned out fantastic. Not only does it cook fast, it tastes even better after resting a few days in the fridge. The flavors meld together to create the most comforting, fragrant mixture. Two surprising elements in this soup are roasted red peppers (I used red and yellow) and green olives. I must admit that before these two embellishments were added, the soup's flavors didn't pop as much as after adding them - it really made every other ingredient in the soup sing. Dan and I paired it with a crusty piece of bread, and there we had it, a filling, delicious and healthy dinner in less than an hour. YUMMY!Here's the recipe for the pesto bean soup - take a look at #46 and #47. It couldn't be simpler.
