Warming up for Winter

 (Published on surfKY News on January 5, 2012)

Old Man Winter made his entrance in an amazing way this past weekend. Saturday, I was wearing short sleeves and no jacket. Sunday, I was freezing so much my teeth were chattering. You know what they say about Kentucky weather, “If you don't like it, wait a few hours, it will change.”

I am like an old wasp. When I get cold, I find it very hard to do anything, which really does not make sense. I know that if I would get up and move around, I would get warmer. Seems that I, like a lot of people, complain about being too cold in the winter and too hot in the summer. I am never happy with the weather.


I do not like the winter, the blowing winds and the frigid temperatures make me long to settle into a warmer climate. Until I am able to fly south, I will bundle up and bite the winter bullet.

So let's get out that crock pot and the soup bowls and enjoy these warm and toasty recipes for the long winter days ahead.
 

HONEY OATMEAL MUFFINS

●1 ½ c buttermilk
●1 c rolled oats
●2 T honey
●2 T vegetable oil
●1 c whole wheat flour
●1 t baking powder
●1/2 t baking soda
●1/4 t salt

Preheat oven to 350 degrees F (175 degrees C). Combine buttermilk and oats in a small saucepan; heat just until warm; set aside. Grease muffin cups or line with paper muffin liners. In a large bowl, combine honey and vegetable oil with oat mixture. Combine flour, baking powder, baking soda and salt; stir into wet mixture. Pour batter into prepared muffin cups. Bake in preheated oven until lightly browned, about 30 minutes. Serve warm. 


BLACK BEAN SOUP WITH CHILES

●1 T olive oil
●2 medium-size red onions, chopped
●1 medium-size red bell pepper, chopped
●1 medium-size green bell pepper, chopped
●4 garlic cloves, minced
●4 t ground cumin
●1 16-ounce package dried black beans
●1 T chopped canned chiles
●7 c hot water
●2 T fresh lime juice
●2 t coarse kosher salt
●1/4 t ground black pepper
●1 c plain nonfat yogurt
●1/2 c chopped seeded plum tomatoes
●1/4 c chopped fresh cilantro

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Ladle soup into bowls. Spoon a dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.


CROCK POT VEGGIE LASAGNA

●2 c Zucchini, Broccoli, Cauliflower, Mushrooms and/or Spinach
●1 15 oz Container Ricotta Cheese
●1/2 c Parmesan Cheese, grated
●1 T Dried Italian Herbs
●1/2 t Garlic Powder
●1 t Kosher Salt
●1 Large Egg
●1 25 oz Jar Pasta Sauce
●1 Box Lasagna Noodles (uncooked)
●2 c Mozzarella Cheese, grated

Place the vegetables in a food processor and pulse to roughly chop. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine. Pour half of the pasta sauce in the bottom of a crock pot. Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot. Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese. Cook on low for 4 hours.


NEXT WEEK— 13 x 3.

Remember......Life is short. Eat Dessert first!!