HOT CRAZY COMFORT FOODS

Baby, it’s cold outside!  With winter nor’easters slamming so many areas coupled by thermometers dipping low all over the country, warm up your tummy and spirits with these crazy comfort foods.  Come in from the cold, put on some thick socks and curl up in front of the fire with Ribollita Stew and a steaming hot mug of creamy, chocolatey deliciousness.

Let’s Play!

Be sure to check our Facebook, Twitter and Pinterest pages for updates or email mindy@mealsonheelsbymindy.com to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!

EAT WELL. FEEL WELL. ENTERTAIN WELL.

LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!

• Hot in the City, Billy Idol
• Hot Blooded, Foreigner
• Hot Stuff, Donna Summer
• I Do Not Care for the Winter Sun, Beach House
• Warm All Over, Barbra Streisand

RIBOLLITA STEW
Prepared in 2 hours plus overnight soak.

Ingredients

½ lbs dried white beans, such as Great Northern or cannellini
Kosher salt
¼ cup Extra Virgin olive oil, plus extra for serving
¼ lbs pancetta or smoked bacon, diced
2 medium yellow onions, peeled and chopped
3 carrots, peeled and chopped
3 celery stalks, cleaned and chopped
6 garlic cloves, peeled and minced
1 tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
1 (28-oz) can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped savoy cabbage
4 cups coarsely chopped kale
½ cup chopped fresh basil leaves
6 cups low-sodium chicken stock
4 cups stale sourdough bread cubes, crusts removed
½ cup freshly grated Parmigiano-Reggiano, for garnish

Preparation

Cover the beans with cold water by 1-inch in a large bowl.  Cover bowl with plastic wrap.  Soak overnight in the refrigerator.Drain the beans and place them in a large pot with 8 cups of fresh water.  Bring to a boil then reduce heat to simmer and cook uncovered for 45 minutes.  Add 1 teaspoon of salt and continue to simmer for 10-15 minutes, until the beans are fork-tender. Set the beans aside to cool in their liquid.Heat olive oil in a large stockpot.  Add diced pancetta and onions and cook over medium-low heat for 7-10 minutes, until the onions are translucent.  Add the carrots, celery, garlic, 1 tablespoon of salt, the fresh ground pepper and red pepper flakes. Cook over medium-low heat for 7-10 minutes, until the vegetables are tender. Add the tomatoes with their puree, shredded cabbage, kale, and basil.  Cook over medium-low heat, stirring occasionally, for another 7-10 minutes.

Drain the beans, reserving their cooking liquid.

In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid.  Add to the stockpot, along with the remaining whole beans.  Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups.  Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and adjust to preference.  Serve immediately in large rustic bowls garnished with grated cheese and drizzled with olive oil.