What a different winter we have had! This is typically the time we are so tired of snow and cold that we are hoping spring is around the corner. I am always ready for spring, but since we have a bit more time, what about some cozy food ideas?
Food Network Magazine’s March issue had some great ideas about food and chocolate. There is a two page spread on easy food to dip in chocolate and one of the ideas is soy crisps. Just dip half the crisp in chocolate and eat! Other foods include dried apples, orange segments, grapes, saltines and my absolute favorite suggestion is corn chips! The whole issue is on chocolate…very decadent. Another suggestion was freezing a rich chocolate mixture in ice cube trays and then adding to milk…and I say why not soymilk? Might be a great way to get kids to drink more soymilk? Don’t forget for a quick cup of hot chocolate, simply pour chocolate soymilk into a microwaveable mug and heat in the microwave! Kids young and old will love this quick treat.
Another cozy food item for me is soup. Soup is great because you can have it as a course or have it as the meal depending on the amount served. I love to make homemade soup and then freeze so I can have on hand for lunch or quick dinners. Edamame, textured soy protein, miso, soymilk and tofu (either firm or silken) are perfect for many kinds of soups. All these soyfoods add lean protein and very little saturated fat no matter what dish you are creating.
Enjoy these cozy foods for another few weeks.
From My kitchen to Yours
Curried Corn and Pepper Chowder
Yield: 4 servings
Soymilk boosts the protein in this hearty chowder, making it enough for a small meal. Or serve it as a tasty side dish for grilled steak.
2 tablespoons vegetable oil
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots
2 teaspoons curry powder, or to taste
1/2 teaspoon salt
3 cups fresh corn or one 16-ounce bag frozen corn, thawed (about 3 cups)
1 cup vegetable stock
1/2 teaspoon freshly ground pepper, or to taste
3 cups plain, unflavored soymilk
1/2 cup shredded cheddar cheese
1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.
2. Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.
3. Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soy milk. Process until the mixture is nearly smooth. Pour the puréed mixture into the saucepan; stir in the remaining soy milk.
Stir gently over medium heat until the mixture is heated through, about 5 minutes. Sprinkle each serving with 2 tablespoons cheese.
Vegetable Minestrone with Textured Soy Protein
Yield: 12 servings
3 cups low-fat, low sodium vegetable broth
3 cups low sodium tomato juice
1 Tablespoon dried basil
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 medium carrots, sliced
2 celery ribs chopped 1 medium onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, crushed
28-oz. can low-sodium diced tomatoes, undrained
1- 15-oz. can tan or black soybeans, drained and rinsed
3/4 cup Textured Soy Protein, dry
1 1/2 cups uncooked rotini pasta