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Cozy Family Meals to Bookmark This Winter
It’s the season to settle in and enjoy a comforting meal, and we have a feeling these savory, satisfying recipes featuring Red Gold Tomatoes might just become winter staples for your family.
This post is written in partnership with Red Gold Tomatoes.
Nothing against sledding and snowball fights, but there’s no better winter activity than sitting down with your family for a hearty, comforting meal. After all, winter doesn’t seem quite as long when you’re enjoying your favorite, cozy comfort food.
Whether your favorite winter meal comes in the form of a casserole, pasta or stir-fry, one common ingredient tends to tie the recipes together—tomatoes. And we love reaching for Red Gold Tomatoes for each of these cozy family meals, especially since they include nothing artificial and are steam-packed fresh to guarantee true tomato flavor. Let’s dig in!
1. Becca’s JambalayaSpice up winter with this mouthwatering spin on the Creole classic. It’s got fresh shrimp, andouille sausages, garlic, bell peppers and tomatoes (use both diced and whole-peeled for optimal consistency), all mixed together with long-grain rice. This recipe can feed 12, so no one needs to be shy about going for a second helping.
2. Skillet Chicken PuttanescaReady in 30 minutes, this spicy and savory chicken dish is all about the sauce. Start with a can of family-owned and grown whole-peeled tomatoes, liven it up with some olives, capers, anchovies and oregano, and you’ll have a sauce that turns seared chicken breasts into a seriously impressive entree.
3. Cheesy Bruschetta Chicken CutletsSometimes the most simple dishes make the most satisfying winter dinners. That’s certainly the case with these Cheesy Bruschetta Chicken Cutlets, elevated by the classic combination of diced tomatoes, basil, mozzarella and parmesan. Basically, it has everything you love about Chicken Parmesan and will be ready in a fraction of the time.
4. Hamburger and MacaroniGood things happen when ground beef, onions, diced tomatoes and macaroni get together. Some people might recognize this casserole as Goulash or American Chop Suey—we just call it a delicious and cozy dinner.
5. Instant Pot Beef ChiliChili on the table in under an hour? Thanks to this pressure cooker recipe, the rumor is true! Made with diced tomatoes, green peppers, onions, celery, ground beef, we love adding a handful of shredded cheese and sliced green onions, and serving this with a warm slice of cornbread on the side. LEGGI TUTTO
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Chinese Hot and Sour Soup
Craving Hot and Sour Soup just like your favorite Chinese restaurant? This recipe will hit the spot! It’s made with Chinese mushrooms, bamboo shoots, tofu, and a beaten egg.
Hot and sour soup is a lot like chili; every family has their own recipe, and each family thinks that theirs is the best.
When I was in the local Chinese market perusing the mushrooms I asked one of the other shoppers, a tiny and ancient woman half my height whose etched wrinkles framed a friendly smile, where the wood ear mushrooms were.
“What are you using them for?”
“Hot and sour soup,” I replied.
“What? You don’t want those. Here,” she grabbed a bag of dried shiitake, “use these.”
“No! You don’t want those for hot and sour soup!” cried another, more stout lady behind me. She said something in Cantonese to the first lady before grabbing a fresh bunch of enoki mushrooms and throwing them in my basket. “This is better.”Soon, nine women were having an all out argument in the middle of the aisle. I was stuck in the middle, caught between volleys of angry insults and defenses of cherished family recipes for hot and sour soup, both in Cantonese and English.
People insulted each other’s families, critiqued the various provinces of China (all were in agreement that the people in the North, apparently, can’t cook good soup), and altered the contents of my shopping basket at whim.
Eventually, a decision was reached that you absolutely have to use black fungus—an apt, but unappetizing name for a delightful ingredient—and lily buds. The other mushroom is up to you. Whatever one you decide on be sure to be ready to defend your choice.What Is Hot and Sour Soup?
Hot and Sour Soup is a favorite Chinese menu item, and it has a long history in traditional Chinese cuisine. As you can tell by the story above, there are many “right” ways to make it!
The predominant flavors in the soup are a spicy and sour, with earthy flavors from the mushrooms. The textures are also a contrast between silkiness from the tofu and egg and the crunchy, chewiness of the mushrooms.
What are the Ingredients for Hot and Sour Soup?
The hardest part about making hot and sour soup is really just collecting all the ingredients. Once you have those, you can have a bowl of restaurant-worthy soup on the table in under an hour!
Here are some of the specialty ingredients you’ll need:
Dried Chinese black fungus
Dried wood ear, black, cloud, straw or shiitake mushrooms (or one bunch fresh enoki mushrooms)
Lily buds
Can of bamboo shoots
Rice vinegar
White pepper (do not substitute black pepper)
Tofu
You can sometimes find these ingredients at a well-stocked gourmet grocery store, but your best bet is to head to your closest Asian supermarket.
BONUS: The mushrooms and lily buds will keep for quite some time in the pantry. You can have hot and sour soup whenever the craving hits!
Vegetarian Hot and Sour Soup
My version of hot and sour soup is made with chicken broth, but you can easily substitute vegetable broth for a vegetarian version.
Storing and Freezing
This soup is really best eaten as soon as its made and does not freeze well. If you have leftovers, reheat them gently on the stovetop over low heat.
More Classic Chinese Recipes!
Updated January 31, 2021 : We spiffed up this post to make it sparkle. No changes to the original recipe. LEGGI TUTTO - in Recipes
Homemade Pizza
Classic homemade pizza recipe, including pizza dough and toppings, step-by-step instructions with photos. Make perfect pizza at home! Continue reading “Homemade Pizza” » LEGGI TUTTO
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Chai
Traditional chai tea recipe, prepared with full-bodied black tea, star anise, cloves, allspice, cinnamon, white peppercorns, cardamom, whole milk and sugar.
Photography Credit: Elise Bauer
The first time I had chai, I was in a small rented room in the Chungking Mansion in Hong Kong (notoriously cheap accommodations). Our little cel block area probably had 4 bedrooms, and one little old Chinese lady who sat in the entryway and managed them.
The morning after my arrival I was still reeling from the shock of my expectations when I booked the place (“Chungking Mansion, my that sounds quite nice”) compared to the reality of the place, when the little old lady asked me, “Chai?”, pointing to a pot on the stove.“Sure,” I replied, not knowing exactly what was coming, perhaps tea?
Boy was I surprised, and in the best possible way. Chai is tea, black tea, but tea steeped in milk, flavored with spices such as cinnamon, cardamom, and star anise, and sweetened with sugar or honey.
This wonderful chai was the best discovery in Hong Kong; I couldn’t wait to spend another night in the Mansion, just to have some more chai in the morning. That was over 30 years ago and since then chai has become much more popular here.The other day my friend Suzanne served up some delicious chai and told me more of her experiences with it while in the Peace Corp in Africa. According to Suzanne, families have chai recipes the way they have curry recipes, every one a little different and each particular to a family.
It can conveniently be made all in one pot, and you can use sweetened condensed milk from a can – important in the tropics. If you really want the authentic experience, drink it from a tin cup. Here is the way that Suzanne makes her chai:Chai Recipe
Ingredients
Spice ingredients for one pot of tea:
1/2 of a star anise star
10-12 whole cloves
6-7 whole allspice
1 heaping teaspoon of cinnamon bark (or 2 short sticks)
6-7 whole white peppercorns
1 cardamon pod opened to the seedsOther ingredients:
1 cup water
4 cups whole milk
2 heaping tablespoons of a high quality full-bodied broad-leaf black tea (Ceylon, or English Breakfast if a broad-leaf Ceylon is not available)
SugarMethod
1 In a 2-qt saucepan, add spices to 1 cup of water. Bring to a boil; remove from heat; let steep for 5-20 minutes, depending on how strong a spice flavor you want.
2 Add 4-6 cups of whole milk to the water and spices. If you don’t have whole milk, you can also use non-fat or low-fat milk, just add some cream to it, a few tablespoons. Bring the milk and spice mixture just to a boil and remove from heat.
3 Add the tea to the milk and let steep for 5 to 10 minutes to taste. (Option at this point – reheat to a simmer and remove from heat.) You can add sugar at this point, or serve without sugar and let people put the amount of sugar in they want. Traditionally, sugar is added before serving.
4 Strain into a pot. Serve. Add sugar to taste.Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
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Elise Bauer
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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Chocolate Covered Strawberry Cheesecake
Strawberry puree gives this no-bake cheesecake its pink blush and ripe berry flavor. Fresh whole strawberries cover the top and a thick drizzle of chocolate makes this dessert worthy of its name.
I’ve gotten out of my morning smoothie habit, which has temporarily been replaced by the Baked Oatmeal I’m currently obsessed with. I can’t explain it, but those oats are helping me live my best life right now. So, the big bag of frozen strawberries I use for smoothies has been hanging out in my freezer with no purpose, other than getting in my way when I’m looking for something else.
Then I remembered that there’s a romantic holiday coming up, and a strawberry dessert would be timely right now for those planning ahead. I decided to thaw and puree those berries for a special Valentine’s Day dessert (although you don’t need to a special occasion to make it!).
Chocolate cookie crumbs mixed with melted butter forms the foundation on which the cheesecake is built. Press the mixture into a springform pan and 1-inch up the side, but don’t worry about getting it perfect. An irregular crust edge gives this cake rustic appeal and will save some prep time. The crust is the only portion of this recipe that is baked, and that’s just for 10 minutes to set it.
The billowy filling consists of a holy trinity of creamy ingredients: cream cheese, sour cream, and whipped cream. Strawberry puree gives all of this cream bright berry flavor and a light pink hue.
The cheesecake refrigerated overnight while I considered an appropriate topping. Since chocolate-covered strawberries are practically the Valentine’s Day mascot (sorry Cupid!) I had my answer and added fresh strawberries to my grocery list.
The capped berries placed with their points skyward almost look like a strawberry mountain range from the right angle. Much like a French fruit tart, I brushed them with strawberry preserve which gave the berries some extra sweetness and shine.
Chocolate is generously drizzled on top of the berries. Of course this is heavenly on the fresh strawberries, but it also ties well with the crumbly cookie crust.
Chocolate-covered strawberry goodness, right here!
I could not resist a dusting of powdered sugar on top. It’s totally unnecessary, but I love the snowy appearance.
Light and fluffy, this cheesecake is the polar opposite of dense New York cheesecake. It’s almost mousse-like and when you plate a slice it has a slight wobble, almost like panna cotta.
It’s wonderfully soft and the sour cream gives it tangy flavor. It would be a special dessert for Valentine’s Day, but the flavors of chocolate and strawberry together are evergreen. This cake should be enjoyed year-round!
[click to print]
Chocolate Covered Strawberry Cheesecake (No-Bake)
Yields 8-10 servings1 1/4 cups (150g) chocolate cookie crumbs
1/4 cup (57g) unsalted butter, melted
16 oz. frozen strawberries, thawed
16 oz. (2 packages) cream cheese, at room temperature
1 cup (230g/8 oz.) sour cream
1 cup (200g) granulated sugar
2 envelopes (.25 oz. each) powdered unflavored gelatin
1/2 cup cold water
1 cup (240 ml) heavy cream, whipped to soft peaks
24 fresh strawberries
1/3 cup (113g) strawberry preserves
4 oz. semisweet chocolate, finely chopped
1 tablespoon vegetable oilPreheat oven to 350F. Coat a 9-inch springform pan with cooking spray.Combine the chocolate cookie crumbs and melted butter together in a medium bowl. Mix well to coat the crumbs with the butter. Pour into the springform pan and press into the bottom and 1/2” to 1” up the sides of the pan. Bake for 10 minutes to set the crust. Cool completely on a wire rack.Puree the thawed strawberries in a food processor, blender, or with an immersion blender until no lumps of fruit remain. Set aside.In the large bowl of an electric mixer fitted with the whip attachment, combine the cream cheese, sour cream and sugar. Beat well until creamy and consistent with no lumps. Pour in the strawberry puree and mix again. Let the mixer run on low speed while you prepare the gelatin mixture.In a small saucepan sprinkle the powdered gelatin over the cold water. Let stand until well absorbed, about 2 minutes. Place over medium-low heat and cook just until the gelatin liquifies. With the mixer still running, pour the gelatin in a thin stream into the cream cheese mixture. Fold in the whipped cream (this step may take some time, and if lumps remain, disperse them by lightly whipping the mixture with a whisk). Pour the batter into the crust and refrigerate until set, about 3 hours or overnight. To unmold, lightly run a knife’s point around the top edge of the cheesecake; loosen the springform collar and allow the cake to naturally pull away from the collar as you slowly loosen it from all sides of the cake.Wash, dry, and cap the fresh strawberries. Place the berries on top of the set cheese cake cut-side down. Place the preserves in a small microwave-safe bowl and heat in the microwave at 100% power until melted, about 30 seconds. Let cool slightly. The preserve should be runny and liquid. Brush the berries with the preserves using a pastry brush and pour any remaining preserve liquid over the center of the cake.Place the chopped chocolate in a small microwave-safe bowl and microwave at 100% power in 30 second intervals until the chocolate can be stirred smooth. Immediately add the vegetable oil (you can use any neutral-tasting oil) to the chocolate and mix until well combined. Transfer the melted mixture to a piping bag with the end snipped, or a zip-top bag with a corner snipped. Drizzle the chocolate in thick ribbons over the strawberries, allowing it to fall over the peaks and crevices of the fresh berry topping.Refrigerate until ready to serve. To slice, use a very sharp chef’s knife to cut through the berries and chocolate on top. Store leftovers covered in plastic wrap in the refrigerator.
link Chocolate Covered Strawberry Cheesecake By Heather Baird Published: Thursday, January 28, 2021Thursday, January 28, 2021Chocolate Covered Strawberry Cheesecake Recipe LEGGI TUTTO - in Recipes
Brookie Cookies
Can’t decide between your two favorite childhood sweets? Now you don’t have to. Part brownie, part chocolate chip cookie, these Brookie Cookies hold the best of both worlds.
When done correctly, a dessert mashup is truly a thing of beauty. And these Brookie Cookies are a recent fave. Each element stays true to its original form. The brownie portion is chewy and chocolaty with a soft middle. The chocolate chip cookie half is puffy, chewy, and bakes to golden-edged perfection. The two textures compliment each other because they are so similar – soft baked – and yet they hold together well for a dunk in ice cold milk (which I recommend!).
Whipping up the two cookie doughs for this treat takes a little more time than a regular cookie recipe, but the steps are not complicated. I recommend using a cookie scoop to portion the dough (this one) which will speed the process and make kitchen life easier in general.
I also recommend portioning all of one flavor of dough, washing the cookie scoop, and then portioning all of the second dough. You’ll find the dough balls unsticky enough to handle, and assembly is simply squishing one of each flavor together and rolling it in a ball between your palms.
This recipe makes more than 3 dozen cookies, so you’ll want to share the wealth! They keep well for about 5 days stored in zip top bags with the air removed.
Rich cookies such as these deserve a tall glass of ice cold milk as accompaniment. For me, just one cookie is the best sweet ending to dinner. They’re also worth a bookmark if you’re looking to surprise and delight friends and family with doorstep cookie deliveries.
[click to print]
Brookie Cookies
Yields about 3 1/2 dozenChocolate chip cookie dough
3/4 cup (1 1/2 sticks, 170 grams) unsalted butter, softened
3/4 cup (157 grams) light brown sugar, packed
1/4 cup (50 grams) granulated sugar
1 large egg plus 1 large yolk
2 teaspoons vanilla extract
2 1/4 cups (282 grams) all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
12 oz. (1 package, 340 grams) semi-sweet chocolate chipsBrownie cookie dough
1 1/3 cups (265 grams) granulated sugar
1 cup (85 grams) unsweetened dark cocoa powder
1/2 cup plus 2 tablespoons (142g) unsalted butter
2 large eggs
1 teaspoon vanilla extract
1 cup (120 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher saltFor the chocolate chip cookie dough: In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar; beat until mixture is lightened. Beat in the egg and then the egg yolk. Add the vanilla extract, mixing until well-blended. Scrape down the sides of the bowl. In a medium bowl, whisk together the 2 1/4 cups flour, baking soda, and salt. Add to the creamed mixture and beat on low speed until just incorporated. Stir in the chocolate chips. Cover and set aside.For the brownie dough: Whisk together the sugar and cocoa in a large mixing bowl; set aside. In a microwave safe bowl, heat the butter in 30 second intervals in microwave on 100% power until completely melted (about 1 minute to 1 minute 30 seconds total). Pour butter into the bowl with sugar and cocoa; stir until smooth. Add the eggs to mixture one at a time, stirring after each addition until completely incorporated. Stir in the vanilla. Add the flour, baking powder and salt; stir until well combined. Cover and set aside.Preheat the oven to 375°F. Line two baking sheet with parchment paper.Using a small cookie scoop (4 teaspoon capacity) portion out all of the chocolate chip cookie dough onto a cookie sheet. Wash and dry the cookie scoop, then portion out the brownie dough in the same manner. (If you don’t have a cookie scoop, portion dough using measuring spoons, about 1 1/2 level tablespoons for each dough ball.) Press a chocolate chip cookie dough ball and brownie dough ball together and roll between your palms into a ball. Repeat with remaining dough balls. Place each dough ball about two inches apart on prepared baking sheets, and bake for 10-12 minutes or until well puffed and lightly golden on the edges of the chocolate chip cookie halves.Remove from oven, and let cool on baking sheets about 3 minutes before moving cookies on to cooling racks to cool completely.Notes: You may have a little chocolate chip cookie dough left over after assembling the brookies. Press two of the chocolate chip cookie dough balls together, roll, and bake for the same amount time as the brookies.To enhance the beauty of the chocolate chip portion of the cookies, dot a few extra chocolate chips on top immediately after you remove them from the oven.
link Brookie Cookies By Heather Baird Published: Monday, January 25, 2021Monday, January 25, 2021Brookie Cookies Recipe LEGGI TUTTO - in Recipes
Bread Slice Sugar Cookies
These little bread slices bring a fun new shape to slice-and-bake sugar cookies. There's no special equipment required to make them, and they are super simple to decorate! This week I wanted to make something a little bit lighthearted to amuse myself (and maybe you, too!). These tiny bread slice cookies were just the thing. I had developed a version of these years ago for The Etsy Journal in the form of Fairy Bread Cookies, but there are so many other ways they can be decorated. I decided to whip up a batch just for fun, and I'm so glad I did!Continued, click to read more… LEGGI TUTTO
