Tag Archives: winter food

Ham and Collard Greens Star in This Tasty Soup From The Pioneer Woman

Ever wonder how to cook collard greens? We’ve got the perfect comforting dish for your first attempt. Collard greens have seen a resurgence in popularity of late, and The Pioneer Woman herself has an easy soul food recipe you can quickly whip up on a busy weeknight.

Crisp bunches of collard greens, diced ham, navy beans and a spicy kick from minced jalapeno simmer together in a chicken broth for a must-try soup that is the ultimate example of comfort food. Sprinkle with fresh Parmesan cheese and consider grabbing a crusty artisan baguette for serving. Voila! This simple Ree Drummond masterpiece is one of our favourite Pioneer Woman recipes.

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

The Pioneer Woman’s Ham and Collard Soup Recipe

Total: 35 minutes
Yields: 8 servings

Ingredients:

2 Tbsp salted butter
2 Tbsp olive oil
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 jalapeno, stemmed, seeded and minced
2 quarts (8 cups) chicken stock
2 lbs ham, diced
2 tsp kosher salt
1 tsp freshly ground black pepper
3 bunches collards, stems removed, chopped
Two 15.5-ounce cans navy beans, drained and rinsed
1 Tbsp apple cider vinegar
1 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
Crusty artisan baguette, torn into pieces, for serving

Related: The Pioneer Woman’s Top Cookie Recipes to Satisfy Your Sweet Tooth

Directions:

1. Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.

2. Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.


Related: The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

Thai Curry Chicken Pot Pie is Your New Favourite Winter Comfort Food

Thai green curry is wildly popular for a reason. It’s rich and delicious with just the right amount of spiciness. But here, instead of its classic rice pairing, we’ve created a comfort food mashup that marries palate-awakening Thai green curry with classic chicken pot pie. The result is anything but ordinary. Whether you whip this up as a vacation from all your holiday feasts or you bookmark this new dish for the new year, we promise you won’t be disappointed.

Recipe Notes:
– Spicy food fans can add fresh Thai chili to taste when blending the peas and herbs
– Make this recipe vegan by replacing the chicken with the same amount of extra-firm tofu, chicken broth with vegetable broth and all-butter puff pastry with a dairy-free version

Thai Curry Chicken Pot Pie Recipe

Prep Time: 35 minutes
Cooling Time: 2 hours
Cook Time: 55 minutes
Serves: 5 to 6

Ingredients:
Thai Green Curry:
3 boneless, skinless chicken breasts, cubed
2 sweet potatoes, peeled and cut into large pieces
2 cups chicken broth
1 (14 oz) can coconut milk
1 cup frozen peas, room temperature
½ cup loosely packed fresh mint
½ cup loosely packed fresh cilantro, plus more for serving
2 Tbsp coconut flour
2 Tbsp Thai green curry paste
1 Tbsp fresh ginger, grated
1 lime, zested and juiced (about 3 Tbsp of juice), plus more lime slices for serving
1½ Tbsp fish sauce
1 Tbsp toasted sesame oil
To taste, fine grain salt

Crust:
1 sheet all-butter puff pastry, rolled to 1/4-inch thickness
1 Tbsp milk of choice or beaten egg
1 tsp black or white sesame seeds
Pinch, flaky sea salt

Directions:
1. In a large pot, add chicken, sweet potatoes and broth. Bring to a simmer, cover and cook over very low heat until chicken is cooked through and sweet potatoes are tender, about 10 to 15 minutes. Do not boil or the chicken will be tough. The sweet potatoes may fall apart and become very tender; this is normal. Stir in coconut milk. Remove 1 cup of the liquid only and place in a medium bowl or blender.
2. To the medium bowl or blender, add peas, mint, cilantro, coconut flour, curry paste, ginger, lime zest and juice, fish sauce and sesame oil. Puree mixture with an immersion blender or blend on high in your blender until smooth and creamy. Stir pea mixture into chicken mixture, taste and adjust seasoning with salt if needed. Add to a medium cast-iron skillet or other deep oven-safe dish.

3. Cool mixture completely (this is important so that the mixture can thicken with the coconut flour and so the puff pastry won’t turn greasy and melt before it goes in the oven). Cooling will take about 2 hours. You can also cover and refrigerate for up to 3 days. Make sure the mixture is almost room temperature before baking. Alternatively, you can increase the bake time 5 to 10 minutes if the mixture is cold.

4. Preheat oven to 375ºF.
5. Once the curry base is cooled, fit the puff pastry on top, tucking under the sides to fit your pan or baking dish. Using a sharp paring knife, gently slice a few steam slits in the top. Brush pastry with milk or egg and sprinkle with sesame seeds and flaky salt.
6. Bake for 40 to 55 minutes, until mixture is bubbling and crust is browned and puffed. Garnish with additional cilantro and lime wedges.

Craving more curry? Here are 22 warm and comforting winter curries.

CurriedCarrotSweetPotatoSoup

A Velvety Vegetable Soup Perfect for Winter

By Marie Asselin

My mom is an excellent cook. When I was growing up, I was lucky enough to enjoy homemade lunches and dinners every single day. She was a clever planner, and she usually bought everything she needed for a whole week of meals in just one grocery trip.

Because she didn’t like to waste anything, come the end of the week, she would blitz withered vegetables in the blender to make a delicious, creamy soup for lunch. No two soup batches ever tasted or looked exactly the same, but I loved them all. They were a dose of vegetables I didn’t balk at, especially after walking home from school on a cold January day.

When I moved out of my parents’ house, her humble vegetable soups were the ones I had the most trouble reproducing on my own. Every time I’d make one, I would find it bland and boring. It’s only when I stopped trying to exactly reproduce them that I began enjoying my own creations. This flavourful soup combines more “exotic” ingredients than my mother used to cook with, but eating it makes me feel just as warm inside.

Curried Carrot and Sweet Potato Soup, Courtesy of Marie Asselin, FoodNouveau.com, Quebec City

This soup is a wonderful way to use up leftover vegetables at the end of the week.

CurriedCarrotSweetPotatoSoup

Prep time: 20 minutes
Cook time: 30 minutes
Yield: 4 to 6 servings

Ingredients
2 tbsp (30 ml) extra-virgin olive oil
1 medium yellow onion, chopped
1 clove garlic, diced
1 tbsp (15 ml) fresh ginger, finely grated
1 tsp (5 ml) Madras curry powder
½ head cauliflower, in florets
1 lb (454 g) carrots, peeled and chopped
1 medium sweet potato (about 12 oz/340 g), peeled and chopped
4 cups (1 L) vegetable or chicken broth
½ tsp (2 ml) sea salt or kosher salt
plain Greek yogurt or sour cream (optional)
fresh cilantro, chopped (optional)

Directions
1. In a large pot, heat olive oil over medium-low heat. Add onions; sauté until softened and translucent, 3 to 4 minutes.
2. Add garlic, and cook 1 minute more. Add grated ginger and curry powder and cook 1 minute more, until fragrant.
3. Add cauliflower florets, carrots and sweet potato to pot, stirring to coat vegetables with spice mixture.
4. Stir in broth and salt. Partially cover pot, reduce heat and simmer for 20 minutes or until vegetables are tender.
5. Purée the soup in batches in a blender, then taste and adjust seasoning if necessary. If desired, serve topped with Greek yogurt and cilantro.

Print, save or save the recipe for Curried Carrot and Sweet Potato Soup.

Food Nouveau
Marie Asselin is a French-Canadian food/travel translator and writer, blogger and passionate cook with a weakness for sweets. She is the author of the food and travel blog Food Nouveau, the artistic director of Quebec City’s online food magazine, Fou des foodies, and Travel+Leisure’s Quebec City expert.