Winter Belly Fillers

There's something so satisfying about a hearty soup on a cold winter's day. Since the winters are really, really long in the upper midwest, most households seem to have a treasure trove of cold-weather recipes to share. The two I'm sharing are easy classics: sweet chili, with an unorthodox ingredient; and turkey dumpling soup, a soup with endless flavor combinations.

This sweet chili recipe came from friends of our family. I remember coming home from school on the late activity bus, the church bells tolling 6 PM and the skies already dark. I'd trudge up the steps to the back door, and upon entering the kitchen the intoxicating smell of chili powder and onion would overwhelm me. My Mom made this recipe at least once a month, and would always serve it with a sprinkling of cheddar cheese. When I make it for the family now, I always serve it with the best cornbread we've ever had: Golden Sweet Cornbread from allrecipes.com.

Sweet Chili (6 large servings)

• 1# lean ground beef
• Salt and pepper to taste
• 1-46 oz bottle or can of tomato juice
• 1 medium white onion, chopped
• 2 cans of beans (any combination of chili or dark red or light red kidney beans)
• 1 tbsp of chili powder
• 5 tbsp sugar
• 1 large can of stewed tomatoes, broken up with a fork into chunks (optional) 
• Shredded cheddar cheese (optional)

 1. Brown the hamburger in a good size pot, and salt and pepper to taste. While the hamburger is browning, chop the onion and add to the pot. 

2. Once the hamburger is browned and the onion sauteed, add the two cans of beans (if using kidney beans drain first), the tablespoon of chili powder, and the 5 tablespoons of sugar. If adding tomatoes, add them here as well. Stir gently to incorporate the sugar and chili powder.

3. Slowly pour the tomato juice into the pot and reduce the heat to low-medium. Simmer the chili for at least half an hour, stirring occasionally. Sprinkle cheddar cheese on each portion and serve. 

This chili also makes a phenomenal leftover, and it can be argued that it is even better the next day! This recipe is really adaptable, so feel free to try different mix-ins. A can of tomato paste as a thickener, a few splashes of Tabasco, some diced green chiles, or serving with dollops of sour cream all change the texture and flavor of the recipe.

The below recipe for turkey dumpling soup is something of my invention, but is similar to so many of the soups I grew up with. Many of the best meals that came from my Mom's, Grandma's, and Aunt's kitchens never had a real recipe for them. You used what you had on-hand, you never paid too much attention to the measuring cup and measuring spoon, and experimenting with flavor was part of the fun of cooking. My Aunt Karen, who has since passed away, used to send home big Tupperware bowls of dumpling soup with my Dad. This recipe is very much an homage to the delicious dinners she sent home to us over the years.

 Turkey Dumpling Soup (6 large servings)

• 2 cups of shredded or chopped cooked turkey (a great way to use holiday leftovers! Chicken is also a great alternative to the turkey)
• 1-48 oz carton of chicken broth
• Spices: salt and pepper, tarragon, thyme, rosemary, parsley, garlic powder, sage, etc. 
• Vegetables (the more the better!): 2 cups of sliced carrots; 1 cup of celery; 1 cup of chopped onion; 1 cup of diced parsnips, rutabaga; 1 can of corn 

For the dumplings:

• 1 1/2 cups flour
• 1/2 tsp salt
• 2 tsp baking powder
• 3 tbsp shortening
• 3/4 cup milk
• Spices: thyme, rosemary, pepper (optional)

1. In a good size pot bring the turkey, broth, and spices to a simmer. Feel free to experiment with the spices; I'm a big fan of cracked black pepper, garlic powder, a sprinkle of kosher salt, and about a teaspoon of tarragon. However, the possibilities are endless. A healthy sprinkle of thyme or rosemary, different kinds of ground pepper, and parsley can all add color and flavor. One thing I will say is to stick with only one of the "stronger" spices, e.g. tarragon, thyme, sage, or rosemary, so that the spices don't compete with each other. 
2. With the turkey simmering in the broth, add whatever combination of vegetables you'd like. I tend to use a lot of carrots, onion, and celery, but the vegetables I listed above are all tasty. The measurements are also flexible, depending on how chunky you want your soup to be! If using corn, add to the soup right before the dumplings are made, as the corn does not need to be cooked as long as the other vegetables.
3. While the soup is simmering, make the dumplings: blend the flour, salt, and baking powder together in a bowl, and then cut in shortening. If adding herbs (1/2 tsp of thyme, some cracked pepper, etc.), add them at this step.  Mix together using a fork or your fingers until well combined and mealy. Add the milk and mix only enough to fully incorporate the flour and to get the dough pulled together. 
4. Drop the dough by large spoonfuls into the top of the soup. You should be able to cover the surface of the soup with about 12 dumplings. Cook the dumplings for 10 minutes, then cover the pot and continue to cook for another 10 minutes.  

Heart Attack in a Bowl

In honor of the first snowstorm of the season, here is a recipe for a tried-and-true hearty meal. Affectionately known as Heart Attack in a Bowl, it is filling, delicious, and has almost no redeeming nutritional qualities. Enjoy!

Baked Potato Soup (makes a large pot of soup, 8-10 generous servings)

1-5 lb. bag of russet potatoes, peeled and chopped into bite-size chunks

1/2 cup of butter (1 stick)

1 box of Betty Crocker sour cream and chive pouch potatoes (you will use both pouches in the box)

2+ cups of milk

 2 cups shredded cheddar cheese

1-12 oz. tub of Top the Tater sour cream (or any other variety)

1 lb of bacon

1/2 cup of chopped green onions (optional)

Salt and cracked ground pepper to taste

• Boil the potatoes for about 15 minutes in salted water, or until fork-tender. Better to err on the side of a little too firm--when everything is mixed together a firmer potato will hold up better to the stirring.
• While the potatoes are cooking, chop the bacon and fry in a pan. When crisp and brown, transfer to a plate covered in paper towels to drain. 
• When the potatoes are cooked, drain in a colander, reserving about 2 cups of potato water in the pot. This will be used to help thicken the soup. 
• Over low heat, add the stick of butter to the potatoes in large chunks. Add the two pouches of potato flakes and slowly stir in the milk. Stir carefully, so that the potatoes do not break up. 
• As the soup starts to thicken, stir in the tub of sour cream and one cup of cheddar cheese. Add any salt and pepper to taste.
• Heat the soup, stirring occasionally. If desired, add more milk in 1/4 cup increments to thin the soup.
• Use the reserved cup of cheddar cheese, the bacon crumbles, and optional green onions as garnish. (I don't recommend mixing the bacon into the soup, as it will lose its crispiness quickly, especially if it is stored as a leftover.)