It’s the time of year when we crave comfort foods. We are tired of gloom and doom and gray days with ice and snow. It’s a perfect time to grab a good book and cook up a batch of yummy stew or soup and some homemade bread. Fill the kitchen with smells that bring the family to the table. In between snow angels, shoveling, and looking for signs of good weather, it’s fun to gather ‘round and reconnect. Get your family smiling! There is good comfort food here—let’s eat!

Granola

In a large bowl mix 2 cups regular rolled oats, 1 cup sliced almonds, one-half cup shelled sunflower seeds, and one-fourth cup toasted wheat germ. Stir together one-half cup honey and 2 Tablespoons oil; stir into the oat mixture. Spread evenly in a greased rimmed baking pan. Bake at 300 degrees for 30 to 35 minutes—stir several times while baking. Add some dried fruit, if desired, after you remove the granola from the oven. Freeze or eat immediately. Serve as a snack or mixed in yogurt. Makes about 7 cups.

Candy Bar Salad

Core, peel, and cube five Granny Smith apples (or a mixture of your favorite types of apples). Place apples in a bowl. Add three or four chilled Snickers candy bars cut into small pieces. Add one 8-ounce container Cool Whip. Mix well. Chill for several hours before serving. Serves 4 to 6.

Easy All-Day Gumbo

For the roux: In a heavy saucepan stir together one-third cup flour and one-third cup oil. Cook over medium heat for 5 to 10 minutes—stirring constantly until you achieve a nice brown color. Set aside. Pour 3 cups water into a Crockpot; whisk in the roux. Add 1 pound cutup smoked sausage, 2 cooked and chopped chicken breasts, 1 10-ounce bag frozen okra, 1 chopped onion, 1 stalk celery, chopped, 4 cloves minced garlic, and one-half cup chopped green pepper. Stir. Add salt and pepper or crushed red pepper flakes if desired. Cook on low for 6 hours. Serve over hot cooked rice. Serves 8.

Italian Beef Sandwiches

Mix together 2 cups water and 1 teaspoon EACH of: salt, pepper, dried oregano, dried basil, garlic powder, dried parsley, and onion salt. Add 1 bay leaf and 1 envelope dry Italian salad dressing mix. Stir well. Bring to a boil and then let it cool. Place a 3- to 4-pound rump roast in a Crockpot; pour cooled mixture over roast. Cook on low for 8 to 10 hours. When it’s done, shred the beef and serve on soft rolls. Serves 8 to 10.

Beef Medallions in Wine Sauce

Cut a 12-ounce piece of beef tenderloin into 6 equal pieces; pound each piece to a one-fourth-inch thickness. Season with salt and pepper. Melt 3 Tablespoons butter in a sauté skillet. Add the beef (in batches) and sauté 2 minutes on each side. Remove and set aside. To the skillet add three-fourths cup sliced mushrooms, 2 minced shallots, and 1 teaspoon sugar. Cook another 10 minutes. Add 1 teaspoon red wine vinegar, 2 cloves minced garlic, and one-half teaspoon each of thyme and rosemary. Whisk in 1 teaspoon flour.
Pour in three-fourths cup beef broth and three-fourths cup red wine. Bring to a boil; lower heat to simmer until the sauce is thickened. Add the pieces of beef back into the skillet and heat through. Serves 3 to 4.

Crockpot Chicken in Plum Sauce

Drain a 16-ounce can purple plums; pit (if necessary), and cut up into fine pieces or process until smooth. Pour the plums, 1 cup V8 juice, one-fourth cup Hoisin sauce, 4 teaspoons quick-cooking tapioca, and one-half teaspoon five-spice powder into a Crockpot. Place 1 pound cutup boneless chicken (breasts, thighs, legs) pieces in the Crockpot. Cook on low 4 to 5 hours. Serve with warmed flour tortillas, shredded coleslaw mix, chopped tomatoes, etc. Serves 4 to 6.\

Cajun-Style Quinoa

In a medium-sized saucepan cook one-half cup chopped onion in 1 teaspoon olive oil for 3 to 4 minutes. Add 6 cloves minced garlic. Stir in one-and-one-fourths cups quinoa (rinse and drain), 1 cup shredded carrot, and 1 teaspoon Old Bay or Cajun seasoning. Bring to a boil. Reduce heat to simmer; cover and cook for 10 minutes. Add 1 small sliced zucchini, 1 can drained shoepeg corn or hominy, and 1 teaspoon thyme. Cook 5 to 7 minutes more or until tender. Add salt and pepper as desired. Serves 6. (Quinoa is a grain found in the rice aisle of the grocery store.)

Chocolate Fondue

Use a double boiler (or fill a heavy saucepan halfway with water and heat until barely simmering—place a bowl on top). Melt 6 ounces semisweet chocolate in the top half of the boiler (heat on low). Add one-half cup whipping cream; stir constantly. Add 2 Tablespoons Kirsch, Grand Marnier, or rum. Pour into a pretty bowl and dip your favorites in the chocolate—pineapple slices, pound cake slices, strawberries, kiwi, angel food cake pieces—be creative! Serves 2.

Favorite Oatmeal Raisin Cookies

Mix 1 cup raisins with 1 cup hot water; let it sit for 5 minutes. Drain and pat dry—set aside. Mix 2 sticks soft butter with 1 cup brown sugar and one-half cup granulated sugar—cream for 2 to 3 minutes. Add 2 eggs and 1 teaspoon vanilla. In a bowl mix one-and-one-half cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and one-half teaspoon salt. Gradually add this mixture to the egg mixture. Stir in 3 cups uncooked quick oats and the raisins. Drop onto ungreased cookie sheets by teaspoonfuls. Bake in a 350-degree oven for 10 to 12 minutes. Let cool 1 minute; remove to a wire rack. Makes 4 dozen.

Editor’s Note: Kate has been an Omaha area culinary instructor for 14 years. She attended The Institute for the Culinary Arts at Metropolitan Community College in Omaha.