Stepping Out

Recipes: Savor the moment in your cozy kitchen

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Settle in for some comfy winter nesting during these frigid days. And, of course, it’s certainly time to refocus on a healthier eating now that we’re finished with those weeks of festive over-indulgence.

January is the ideal time to reset and get into the kitchen and work on some “Top Chef” skills. It’s not that difficult with some great comforting — healthy — foods to warm the heart and soul.

Experiment with new culinary creations that incorporate bold flavors for delicious results. Nothing pleases the senses quite like a hearty dish on a cold evening. Try adding these recipes to your repertoire.

Country Stew
A classic stick-to-your-ribs stew is the ideal project for a chilly weekend. A terrific winter warmer-upper, serve with a hearty bread or corn bread.

• 5 pounds bone-in short ribs, trimmed and cut into 2-inch pieces
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 2 cups water
• 1 1/3 cups Zinfandel wine
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 beef bouillon cubes
• 6 large potatoes, washed, peeled and quartered
• 1/2 pound small fresh mushrooms, cleaned and trimmed
• 1 package (10 ounces) frozen whole green beans
• 1 can (16 ounces) peeled whole tomatoes, undrained

Dredge ribs in flour to coat; reserve leftover flour. Heat oil in 8-quart Dutch oven on moderate heat. Add half of ribs and brown on all sides. Once browned, remove ribs.

Repeat instructions for remaining ribs.Stir in the reserved flour. While stirring, add 1 cup water and wine and stir until thickened.Return ribs to the pan.

Add onion, garlic, salt, pepper and bouillon and bring to a boil. Cover and lower heat to simmer for about 1 hour, or until ribs are tender. Remove ribs with slotted spoon and cover with foil to keep warm. Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender. Add ribs and tomatoes with liquid, and heat through. Use slotted spoon to remove meat and vegetables to large serving platter.

Remove gravy to serving container and serve with ribs. Makes 6 servings.

Campanelle with Prosciutto and Peas

Settle in with a warming, welcoming bowl of pasta, especially tasty on a winter’s night.

• 12 ounces uncooked campanelle pasta
• 1 tablespoon Bertolli Extra-Virgin Olive Oil
• 1 large shallot, finely chopped
• ½ cup dry white wine
• 1/2 cup frozen peas
• 3 ounces thinly sliced prosciutto
• Alfredo sauce
• 4 ounces Fontina cheese, shredded
• 6 eggs
• 1 teaspoon freshly ground black pepper

In pot of salted water, cook pasta 2 minutes less than directed on package. Drain pasta.

In large skillet over medium-high heat, heat oil and shallots. Cook 3-4 minutes, or until softened. Add wine; cook 3-4 minutes, or until most liquid has evaporated.

Stir in peas, prosciutto, Alfredo sauce and cheese. Add pasta; toss gently. Cook and stir 1-2 minutes to coat pasta with sauce.

In saucepan, bring water to boil and add eggs. Cook 6 minutes. Transfer eggs to ice water and cool before peeling.

Top each serving with soft-set egg and black pepper.
Note: Gouda or Gruyere can be substituted for Fontina. Unpeeled, cooked eggs can be stored in refrigerator up to one week.

Alfredo Sauce:
• 1 stick butter
• 1 cup heavy cream  
• Salt and freshly ground black pepper 
• 2 cups freshly grated Parmesan
• Pasta cooking water, as needed

In a saucepan or skillet, warm the butter and cream.

Season with salt and pepper. Add the Parmesan and stir until melted.

Toss to combine, thinning with pasta water if necessary.

Lentil, Kale and Sausage Soup

A rustic soup loaded with lentils and kale can be flavorful centerpiece to healthy, satisfying meal. This filling soup is packed with vegetables and has a hint of heat from the sausage, giving it a zesty warm, spicy flavor.

• 2 teaspoons extra-virgin olive oil
• 8 ounces Italian sausage, casings removed, or sausage of your choice
• 2 celery stalks (with leafy tops), thinly sliced
• 1 medium yellow onion, diced medium
• 3/4 cup-1 cup dried lentils
• 6 cups low-sodium chicken broth
• 1 1/2 bunches (about 3/4 pound) kale, preferably Tuscan, stems removed, torn into bite-size pieces
• Coarse salt and ground pepper
• 2 teaspoons red-wine vinegar

In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.

Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.

Serve this soup in individual bowls with a sprinkling of Parmesan cheese on top and a crusty slice of bread to sop up the broth at the bottom of the bowl.

Note: Spinach or chard can be substitute for the kale in this recipe. The soup can be enhanced by adding a couple of thyme or rosemary sprigs as it simmers. If it’s too thick to your liking, more broth can be added.