The winter storm and COVID-19 has many Evansville residents cooped up at home and while many restaurants have closed throughout the week, you can still enjoy a delicious meal at home!
Not sure what to make? We’ve got you covered! Take a look at these favorite recipes from the winter section of the Southwestern Indiana Master Gardener’s Association cook book, “Harvest: 30 Years of Growing and Cooking.”
Butternut Squash, Chicken, and Kale Soup
• 1 fryer chicken, about four pounds, in pieces
• 8 cups of water
• 4 cups of vegetable or chicken stock
• 1 cup of white wine, optional
• 5 pounds of butternut squash, peeled and cubed
• 1 small bunch kale, trimmed and chopped
• 4 medium carrots, chopped
• 2 large onions, chopped
Place chicken, stock, water, and wine in a stockpot. Bring to a boil, then reduce heat. Cover and simmer for an hour, until chicken is tender and falls off the bone. Remove chicken from broth. Strain broth and skim fat. When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Return broth to the pan. Add squash, carrots, and onions. Bring to a boil, then reduce heat. Cover and simmer for 30 minutes until vegetables are tender. Add the chicken, kale, and salt to soup. Cook 20 minutes until kale is tender.
• 1 cup of apple
• 1/2 cup of carrots
• 1/2 cup of raisins, currants, or craisins
• 1/2 cup of walnuts
• 1 cup of sugar
• 1 1/2 cups of flour
• 1 1/2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of cinnamon
• 1/2 teaspoon of coriander, allspice, or nutmeg
• 1/4 teaspoon of salt
• 1 egg, beaten
• 1/4 cup of vegetable oil
Preheat oven to 375 F. Finely chop and mix together apple, carrots, raisins, walnuts, and sugar. Add and mix flour, baking powder, baking soda, spices, and salt. Add egg and vegetable oil. Stir to moisten. Fill 12 paper-lined muffin cups. Bake for 22 to 25 minutes.
In a skillet, sauté choice of veggies like celery, onion, bell pepper, shredded carrots, chard, mushrooms, spinach, tomato, peas, broccoli, or ground beef, chicken, ham, or shrimp. Whisk two eggs per person with slat and pepper. Season with red pepper flakes or fresh herbs. Pour eggs over the entire pan. As the egg mixture sets, flip it over. Add grated cheese and reduce heat until set.