f o o d
COMFORT ZONE
r e c ip e s
G E T T H E
m
L O O K
Give inexpensive
wool felt
yardage (we
■
used 35 percent
^
wool) from the
^
fabric store a
I j
^
j
cozy boiled-wool
1
'
j
finish. Machine
wash in hot water, and rinse in cold
water with fabric softener. Machine
dry. Use as table runners or blankets.
SW EET POTATO & HOMINY STEW
FIRESIDE CHILI
CHILI SEASONING PUREE
Posole, a hearty M exican soup made with pork
and hominy, is the inspiration here.
PREP:
30
MIN. C O O K :
25
MIN.
6
cloves garlic, minced
1
medium onion, chopped
1
Tbsp. olive oil
2
14-oz. cans reduced-sodium chicken
broth
2
cups water
3
sweet potatoes, peeled and chopped
(5 cups)
1
Tbsp. chili powder
1
tsp. dried oregano, crushed
1
tsp. ground cinnamon
1
tsp. ground cumin
2
14.5- to 15.5- oz. cans golden hominy,
rinsed and drained
1
large red sweet pepper, coarsely
chopped
1
18-oz. tub refrigerated barbecue
sauce with shredded pork
Cilantro
Lime wedges
Cumin Polenta (optional),
right
1.
In saucepan or Dutch oven cook garlic and
onion in hot oil until tender. Stir in broth and
water; add sweet potatoes, chili powder,
oregano, cinnamon, and cumin. Bring to boiling
reduce heat. Simmer, covered, 20 minutes. Stir
in hominy, red pepper, and shredded pork.
Cook and stir 5 minutes or until heated through.
2.
Serve with cilantro, lime wedges, and
Cumin Polenta,
m a k e s 8 s e r v i n g s .
The bit o f bittersweet chocolate in this ch ili is
optional, but try it—it keeps the heat o f the
ch ili seasoning in check and adds richness.
PREP:
40
MIN. CO O K:
1
HR
15
MIN. STAN D:
30
MIN.
1
recipe Chili Seasoning Puree,
right
1
'/2
lb. ground beef chuck
1
large onion, chopped
2
stalks celery, sliced
2
Tbsp. smoked paprika
2
tsp. ground coriander
1
tsp. crushed red pepper
'/4
to
'/2
tsp. ground cloves
1
28-oz. can whole tomatoes, cut up
1V2 cups water
1
14-oz. can beef broth
1
6-oz. can tomato paste
1
to 2 oz. bittersweet chocolate,
chopped (optional)
1
'/2
cups dried plums or raisins, chopped
Cumin Polenta (optional),
right
1.
Prepare Chili Seasoning Puree. In
6
-quart
Dutch oven cook beef, onion, and celery until
meat is browned, stirring as needed. Drain fat.
2.
Stir in Chili Puree, paprika, coriander,
crushed red pepper, and cloves. Cook and
stir 2 minutes. Stir in undrained tomatoes,
water, beef broth, and tomato paste. Bring to
boiling reduce heat. Add chocolate and plums.
Simmer, covered, 1 hour, stirring occasionally.
Serve with Cumin Polenta.
MAKES 8 SERVINGS.
EACH SERVING
343
cal,
14
gfat (
5
gsat. fat),
58
mg
chol,
702
mg sodium,
3 8
gcarbo,
7
g fiber,
20
gpro.
2
dried chile peppers (see “ What are
dried chile peppers?”
below)
1
fresh jalapeno pepper, seeded and
chopped
V4
cup beef broth
5
pitted dried plums
1
. Place chile peppers in a bowl. Add boiling
water to cover. Let stand 30 minutes. Drain;
remove stems and seeds.
2.
In food processor or blender combine
drained chile peppers, jalapeno pepper,
broth, and dried plums. Cover and process
or blend until smooth.
CUMIN POLENTA
Nancy got this recipe from her friend and
B H G contributor Betty Rosbottom’s book
Sunday Soup
(Chronicle; $
19
.
95
).
2
14-oz. cans reduced-sodium chicken
broth
2
tsp. ground cumin
1
cup yellow cornmeal
V2
cup whole milk
1
Tbsp. butter
I
11
large heavy saucepan combine broth and
cumin; bring to boiling. Reduce heat;
gradually whisk in cornmeal. Cook and stir
until thick, about
6
to
8
minutes. Whisk in
milk and butter. Season with
salt
and
pepper.
M AKES 8 SERVINGS.
EACH SERVING 86
cal,
3
gfat (lgsat.fat),
5
mgchol,
331
mg sodium,
13
gcarbo,
1
gfiber,
3
gpro.
EACH SE R V IN G
250
cal,
5
gfat(lgsat.fat),
17
mg
chol,
994
trig sodium,
41
gcarbo,
5
gfiber,
11
gpro.
M A K E A H E A D
The Sweet Potato 8< Hominy Stew and
Fireside Chili can be made up to 2 days
ahead. Cool and store, covered, in the
refrigerator. Reheat on stove top over
low heat or in a slow cooker set on low.
what are
d rie d c h ile p e p p e rs?
D ried ch ile peppers add spicy, e arth y, fru ity , a n d /o r sw eet fla vo rs
to dishes. For th e C hili Seasoning Puree choose m edium to large
d rie d chiles such as Pasilla, A ncho, A naheim , and M u la to. To
rem ove th e seeds, c u t o ff stem end. C ut a s lit dow n one side and
scrape o u t seeds w ith a spoon. Find in th e in te rn a tio n a l section
a t supe rm arke ts, o r a t
M elissas.com .
2 2 6
OCTOBER 2009 BETTER HOMES AND GARDENS
