Kitchen Comfort; Trapped In The House

I'm on day five of quarantine with Sage, who is suffering from the croup. Stuck in the house, I've kept it cozy with a fire burning nearly around the clock and plenty of activity in the kitchen.

Tuesday, I made a big pot of chicken soup using a recipe recommended by (of course) Rose, that she found on Posie Gets Cozy. Full of fresh dill it was just what the doctor ordered: Sage sucked it down and then toddled around all drunk like! It also soothed Daddy Bird's cold, and, along with a gazillion packets of Emergen-C, has kept the ickies at bay for me.

Wednesday was sauteed organic cabbage, apple & onion salad with turkey kielbasa and (uhum, frozen) pierogies, which are actually pretty good if you bake them until slightly crisp. It's the warm salad, however, that makes the meal:

Sauteed Cabbage & Apples
1 T olive oil
1 medium yellow onion, cut into rings
1 Braeburn or some other crisp apple, cut into 1/2 in. pieces
1/4 small head green cabbage, shredded
1 T apple cider vinegar
Kosher salt & pepper

Heat oil in medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft. Add the apple and cook 1 minute. Add the cabbage, vinegar, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring, until the cabbage is slightly wilted, but still crunchy, about 3-5 minutes. (recipe from Real Simple magazine, March 2008)

I was back in the kitchen today, cooking up more comfort with a crock-pot turkey chili, served for dinner with cornbread muffins, a fresh green salad and IBC root beer.Here's my original recipe:

Crock Pot Turkey Chili
1 can fire-roasted diced tomatoes (fire-roasted is important)
1 can crushed tomatoes
1 can kidney beans
1 can red beans
1/2 (big) box of chicken broth
2 onions, chopped
3 cloves garlic, minced
1 green pepper, chopped
2 T chili powder
1 T cumin
1/2 tsp. smoked paprika
1 T salt
1 tsp. pepper
1 package ground turkey
1 dark beer (stout is best)
1/4 quick-cook oatmeal (or more if needed)

Brown turkey with onions & garlic. Combine in crock pot with the rest of the ingredients (except oatmeal) and simmer 4 hours or more. Add oatmeal in last hour to thicken, as needed (it will disappear into the chili), Garnish as you like with cheese, green onions, sour cream, or whatever suits your fancy.
And, because it's Friday and I've been stuck in the house all week, a batch of homemade oatmeal chocolate chip cookies found its way into my kitchen too. Whole wheat flour, oats and dark chocolate redeem these sinful treats. Another recipe from my kitchen:

Whole Wheat Oatmeal Chocolate Chip Cookies

1/3 cup butter
1/2 cup brown sugar
1/3 cup white sugar
1 egg
1 tsp. vanilla extract
1 cup 100% whole wheat flour (I like King Arthur brand)
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup quick-cooking oats (I use McCann's Irish Oatmeal)
3/4 cup Ghirardelli 60% cocoa chips

Heat oven to 350 degrees. Beat butter and sugars. Beat in egg and vanilla. In medium mixing bowl, stir all dry ingredients. Then stir dry into sugar mixture until combined. Stir in oats, then chips. Roll into balls and place 2" apart on parchment lined baking sheets. Bake 10-12 minutes. Makes 30 cookies.Feed them to the ones you love - and don't forget yourself. Have a comforting weekend!


Anonymous said...

yum.... just how much beer do you add to the chili? One bottle minus a few sips? And is there a limit to the cheese on top? LOL... miss you guys!!

Michelle said...

Yum, your recipes are so delicious looking, I will definitely give them a try. Thank you so much for sharing.

I hope everyone is one the mend!