Polish Hunter’s Stew (Bigos)
Bigos is a hearty meat stew made with wild mushrooms and a tomato-sauerkraut base. It was traditionally made with venison or wild boar from a big hunt, but our version subs in kielbasa.
HANDS ON 15 min.
TOTAL TIME 45 min.
12 to 14 oz. Polish kielbasa, cut into 1/2-inch slices
8 oz. mixed wild mushrooms, sliced (31/2 cups)
1 medium onion, chopped (1 cup)
2 Tbsp. tomato paste
2 cups fresh, refrigerated caraway sauerkraut (12 oz.), rinsed and drained
Chopped fresh dill (optional)
1. In a 12-inch skillet heat 3 Tbsp. olive oil over medium. Add kielbasa and cook until browned, 3 minutes per side. Remove kielbasa from skillet; set aside.
2. Add mushrooms, onion, and 1/2 tsp. salt to remaining hot oil in skillet. Cook, stirring frequently, until vegetables are well-browned, 8 to 10 minutes.
3. Add tomato paste and cook, stirring constantly, until paste begins to darken, 1 minute. Add 3 cups water, stirring to scrape up browned bits on bottom of skillet.
4. Return kielbasa to skillet. Stir in sauerkraut and 1/4 tsp. ground black pepper. Reduce heat to low. Cover; simmer 15 minutes to meld flavors, stirring occasionally. If you like, top with fresh dill. Serves 4 (1 cup each).
PER SERVING
441 cal, 35 g fat (9 g sat fat), 53 mg chol, 1,611 mg sodium, 13 g carb, 6 g fiber, 5 g sugars, 13 g pro
Chicken Pot Pie
Store-bought shortcuts like rotisserie chicken, mixed frozen vegetables, and frozen puff pastry keep prep time to a speedy 20 minutes.
HANDS ON 20 min.
4 cups shredded rotisserie chicken
1/4 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
2 1/2 cups frozen mixed vegetables
1/2 tsp. dried sage or 1/2 Tbsp. chopped fresh sage
1 sheet frozen puff pastry, thawed according to pkg. instructions (1/2 of a 17.3-oz. pkg.)
1. Preheat oven to 400°F. Pour any of the juices from chicken package into a medium bowl. Add shredded chicken.
2. In a large saucepan heat 3 Tbsp. olive oil over medium. Add flour and cook, stirring constantly, 1 minute. Gradually whisk in broth. Stir in vegetables, 3/4 tsp. salt, 1/2 tsp. ground black pepper, and sage. Bring to boiling; reduce heat. Simmer, stirring occasionally, until thickened and bubbly, about 4 minutes.
3. Pour vegetable mixture over chicken in the bowl; stir gently to combine.
4. Divide chicken and vegetable mixture evenly into four 12-oz. ramekins or oven going soup bowls.
5. Cut puff pastry into four even squares. Place one square on top of each ramekin and cut a few 1-inch slashes in the center to vent steam. Pastry corners may drape over the ramekin or bowl; trim excess if you like.
6. Bake until pastry has puffed and turns golden brown, 25 to 30 minutes. Makes 4 pot pies.
PER POT PIE
672 cal, 36 g fat (12 g sat fat), 158 mg chol, 1,227 mg sodium, 44 g carb, 4 g fiber, 6 g sugars, 47 g pro
Creamy Broccoli Cheddar Soup
Cannellini beans blend into a velvety broth—no heavy cream required. Finish with easy oven-baked cheese crisps.
1 1/2 lb. broccoli crowns
1 1/4 cups shredded extra sharp cheddar cheese (5 oz.), divided
1 medium yellow onion, chopped (1 cup)
4 cups low-sodium chicken broth or vegetable broth
1 15-oz. can cannellini beans, rinsed and drained
1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut broccoli crowns into bite-size (1-inch) florets; thinly slice the stalks, keeping them separate. On prepared baking sheet toss 2 cups of the florets with 2 Tbsp. olive oil and 1/4 tsp. salt. Arrange in an even layer and bake, stirring occasionally, until broccoli is browned around edges, 15 to 20 minutes. Transfer to a bowl.
2. On the same baking sheet place 4 heaping Tbsp. of the cheese, spacing mounds 2 inches apart. Bake, rotating the pan once, until cheese has spread evenly into flat rounds and edges are beginning to brown, 5 to 8 minutes. Let rounds stand on baking sheet; they will crisp as they cool.
3. In a soup pot or Dutch oven heat 2 Tbsp. olive oil over medium-high. Add onion and sliced broccoli stalks. Cook, stirring occasionally, until vegetables begin to brown, 6 to 8 minutes.
4. Stir in remaining (unroasted) broccoli florets, broth, and beans. Bring to a simmer. Reduce heat to medium-low and cook, covered, stirring occasionally, until broccoli is very tender, 10 to 15 minutes.
5. Blend soup in batches in a blender with the lid slightly ajar or in a food processor (or use an immersion blender in the pot). Return blended soup to the pot; set over low heat. Gradually whisk in remaining 1 cup cheese, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Stir until cheese is melted.
6. Top each serving with roasted broccoli florets and a cheese crisp. Serves 4 (2 cups each).
408 cal, 27 g fat (10 g sat fat), 38 mg chol, 1,438 mg sodium, 30 g carb, 10 g fiber, 5 g sugars, 22 g pro
Golden Tropical Oatmeal
If the tropics are calling your name during gloomy winter weather, start your day with this sunny, fruit-forward breakfast.
HANDS ON 10 min.
TOTAL TIME 20 min.
1 medium ripe mango, peeled and diced (1 1/2 cups)
1 13.66-oz. can unsweetened coconut milk
1 1/2 cups regular rolled oats
1 1/2 tsp. ground ginger 3/4 cup sweetened flaked coconut, toasted
1. In a medium saucepan combine 1/4 cup of the diced mango, 21/3 cups water, the coconut milk, oats, ginger, and 1/2 tsp. salt. Bring to boiling; reduce heat to medium-low and simmer, stirring frequently, until oats are tender, about 10 minutes.
2. Top with remaining mango and the flaked coconut. Serves 4 (1 scant cup each).
412 cal, 25 g fat (21 g sat fat), 389 mg sodium, 42 g carb, 6 g fiber, 17 g sugars, 5 g pro