{"id":20987,"date":"2007-12-02T02:00:00","date_gmt":"2007-12-02T02:00:00","guid":{"rendered":"http:\/\/ou.org\/life\/food\/cooking\/warm_winter_dishes\/"},"modified":"2017-04-12T07:55:14","modified_gmt":"2017-04-12T12:55:14","slug":"warm_winter_dishes","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/warm_winter_dishes\/","title":{"rendered":"Warm Winter Dishes"},"content":{"rendered":"

\"image\"<\/b>Bean and Roasted Tomato Soup<\/span><\/h3>\n

10 servings<\/p>\n

This is a hearty winter soup that can be made a few days ahead and will keep either refrigerated or frozen.<\/em><\/p>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • \u00bd lb.\u00a0small dried beans, such as Great Northern<\/em><\/li>\n
  • 3 lbs. tomatoes, cored, halved and seeded<\/em><\/li>\n
  • 3 Tablespoons olive oil<\/em><\/li>\n
  • 6 garlic cloves, peeled<\/em><\/li>\n
  • 6 cups vegetable stock<\/em><\/li>\n
  • \u00bd teaspoon sugar<\/em><\/li>\n
  • Thyme petals, plus for garnish<\/em><\/li>\n
  • A few drops Tabasco sauce<\/em><\/li>\n
  • Kosher salt<\/em><\/li>\n
  • Freshly ground black pepper<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. Place beans in a large bowl and cover with cold water. Soak overnight, then drain and pick over.<\/li>\n
    2. Preheat oven to 325\u00b0F.<\/li>\n
    3. Place beans, 5 cups stock, sugar and thyme in a heavy saucepan with a cover. Bring to a boil over high flame, then reduce heat and simmer, half covered, for 30 minutes or until the beans are very soft.<\/li>\n
    4. Place garlic on a cookie sheet. Arrange tomatoes on top in a single layer, cut side up. Drizzle with olive oil and bake for 1 hour.<\/li>\n
    5. Reserve half of the cooked beans. Add the other half to the tomatoes and pur\u00e9e in a blender until smooth. Return the mixture to saucepan with reserved beans; adjust consistency as needed with reserved stock.<\/li>\n
    6. Season to taste with Tabasco, salt and pepper.<\/li>\n
    7. Serve garnished with thyme petals.<\/li>\n<\/ol>\n
      \n

      Bulgur Chili<\/b><\/span><\/h3>\n

      4 servings as luncheon dish,\u00a06 servings as a side dish or appetizer<\/p>\n

      This nutritious winter luncheon dish can be served plain or topped with a dollop of seasoned ricotta or grated mozzarella. It also freezes well.<\/em><\/p>\n

      Instructions<\/span>:<\/h4>\n
        \n
      • 2 Tablespoons olive oil<\/em><\/li>\n
      • 2 cloves garlic, finely chopped<\/em><\/li>\n
      • 1 onion, finely chopped<\/em><\/li>\n
      • 2 green peppers, seeded and diced<\/em><\/li>\n
      • 1 lb.\u00a0white mushrooms<\/em><\/li>\n
      • 1 (15.5 oz.) can kidney beans, rinsed and drained<\/em><\/li>\n
      • 1 (14 oz.) can tomatoes with juices (squeeze tomatoes by hand)<\/em><\/li>\n
      • \u00bd cup whole grain bulgur (cracked wheat)<\/em><\/li>\n
      • 1 teaspoon fresh thyme petals<\/em><\/li>\n
      • 1 teaspoon ground cumin<\/em><\/li>\n
      • 1 teaspoon chili powder<\/em><\/li>\n
      • Kosher salt<\/em><\/li>\n
      • Freshly ground black pepper<\/em><\/li>\n<\/ul>\n

        Instructions<\/span>:<\/h4>\n
          \n
        1. Heat olive oil in a medium saucepan and cover<\/li>\n
        2. Add garlic, onion and green pepper. Simmer over low heat until onion is tender.<\/li>\n
        3. Wipe mushrooms with a damp paper towel, trim ends as needed and slice. Add to saucepan with remaining ingredients, plus \u00bd cup water. Bring to a boil. Cook very slowly, covered, stirring occasionally, for 15 minutes.<\/li>\n
        4. Season to taste.<\/li>\n<\/ol>\n

          Note: \u00a0<\/em>I recommend using Goya brand canned beans.<\/em><\/p>\n

          \n

          Grated Potato Pancake<\/strong><\/span><\/h3>\n

          10\u00a0to 12 servings<\/p>\n

          This type of latke looks attractive, tastes delicious and isn\u2019t greasy at all. It can be prepared ahead of time; just reheat in a warm oven for a few minutes and slice into pie wedges.<\/em><\/p>\n

          Ingredients<\/span>:<\/h4>\n
            \n
          • 4 large baking potatoes<\/em><\/li>\n
          • 4 tablespoons vegetable oil<\/em><\/li>\n
          • Kosher salt<\/em><\/li>\n
          • Freshly ground black pepper<\/em><\/li>\n<\/ul>\n

            Instructions<\/span>:<\/h4>\n
              \n
            1. Peel potatoes, quarter them horizontally and place in a bowl of cold water. (This prevents discoloration.) Grate the potatoes coarsely in a food processor fitted with a medium-grating attachment. Wring dry in a dishtowel and transfer to a bowl. Season well with salt and pepper.<\/li>\n
            2. Heat 3 tablespoons oil in a non-stick 12-inch skillet. Add potatoes, patting them down firmly with a spatula and straightening the edges. Saut\u00e9 for about 8 minutes over medium-high heat or until the underside is golden.<\/li>\n
            3. Invert the pancake onto a plate. Heat the remaining tablespoon oil and slide the pancake back into the skillet. Pat down again with a spatula and cook for another 8 minutes, or until the underside is golden.<\/li>\n
            4. Slide the pancake onto a platter and cut into slices.<\/li>\n<\/ol>\n
              \n

              Veal Stew<\/b><\/span><\/h3>\n

              6 servings<\/p>\n

              I prefer to prepare all stews in advance because the flavors blend together better. A heavy cast-iron saucepan is ideal for cooking stews; it allows for slower, more even cooking.
              \n<\/em><\/p>\n

              Ingredients<\/span>:<\/h4>\n
                \n
              • 3 green bell peppers, de-seeded, quartered<\/em><\/li>\n
              • 4 Tablespoons olive oil<\/em><\/li>\n
              • 3 lbs. boned shoulder of veal, trimmed of gristle and fat and cut into 1\u00bd-inch pieces<\/em><\/li>\n
              • Unbleached flour<\/em><\/li>\n
              • Kosher salt<\/em><\/li>\n
              • Freshly ground black pepper<\/em><\/li>\n
              • 2 onions, finely chopped<\/em><\/li>\n
              • 2 cloves garlic, finely chopped<\/em><\/li>\n
              • 1 (28 oz.)\u00a0can peeled tomatoes, coarsely chopped<\/em><\/li>\n
              • 15 black olives, coarsely chopped<\/em><\/li>\n
              • \u00bd cup dry white wine<\/em><\/li>\n
              • 10 sprigs fresh thyme<\/em><\/li>\n<\/ul>\n

                Instructions<\/span>:<\/h4>\n
                  \n
                1. Preheat broiler.<\/li>\n
                2. Line a broiling pan with foil and place peppers skin side up on it<\/li>\n
                3. Broil close to the heat source until the skin is almost blackened (about 7 minutes). Place the peppers in a plastic bag to cool<\/li>\n
                4. Remove the skin and cut into 1-inch cubes. Set aside.<\/li>\n
                5. Preheat oven to 375\u00b0. In a heavy skillet, heat oil<\/li>\n
                6. Pat veal pieces dry and dredge lightly in flour, shaking off excess. Saut\u00e9 over medium heat until browned, several pieces at a time. As the pieces brown, transfer them to a 4-quart heavy-bottomed saucepan with a tight fitting cover, or a Dutch oven, and sprinkle lightly with salt and pepper.<\/li>\n
                7. Add remaining ingredients to meat. Bring to a boil over medium heat, cover and place in oven<\/li>\n
                8. Cook for 1 hour, or until meat is soft but not falling apart.<\/li>\n
                9. Adjust seasoning.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                  Bean and Roasted Tomato Soup 10 servings This is a hearty winter soup that can be made a few days ahead and will keep either refrigerated or frozen. Ingredients: \u00bd lb.\u00a0small dried beans, such as Great Northern 3 lbs. tomatoes, cored, halved and seeded 3 Tablespoons olive oil 6 garlic cloves, peeled 6 cups vegetable<\/p>\n","protected":false},"author":544,"featured_media":42482,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-20987","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nWarm Winter Dishes - OU Life<\/title>\n<meta name=\"description\" content=\"Warm winter recipes for bean and roasted tomato soup, bulgur chili, grated potato pancakes, and veal stew\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/warm_winter_dishes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Warm Winter Dishes - 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