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Comfort food that won’t make you want to hibernate for the winter

As winter continues to roar like a lion across the country, there’s nothing better than a warm bowl of chili or bubbling macaroni and cheese — traditional comfort food. But traditional is the last way to describe Cooking Light’s take on these beloved recipes in their March issue of the magazine. Ellen Carroll is a registered dietitian and senior editor at Cooking Light and she shares a look
Today
/ Source: msnbc.com

As winter continues to roar like a lion across the country, there’s nothing better than a warm bowl of chili or bubbling macaroni and cheese — traditional comfort food. But traditional is the last way to describe Cooking Light’s take on these beloved recipes in their March issue of the magazine. Ellen Carroll is a registered dietitian and senior editor at Cooking Light and she shares a look at some of their secrets on “Today.” Sample some of the recipes below.

BLACK BEAN AND CHORIZO CHILI Ellen Carroll

12 servings (serving size: 1 cup)

1. Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.

2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 13/4 cups onion, bell peppers, garlic, and chorizo; saute 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.

3. Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

912363860581chipotle chiles 7ounce1 (7-ounce) can chipotle chiles in adobo sauceCooking sprayonion2.5cup2 1/2 cups chopped onion, divided green bell pepper1.5cup1 1/2 cups chopped green bell pepper red bell pepper1.5cup1 1/2 cups chopped red bell peppergarlic 5clove5 garlic cloves, minced chorizo sausage6.5ounce3 links Spanish chorizo sausage, diced (about 6 1/2 ounces)chili powder1.5tablespoon1 1/2 tablespoons chili powderground cumin1tablespoon1 tablespoon ground cumindried oregano1.5teaspoon1 1/2 teaspoons dried oregano lime juice1tablespoon1 tablespoon fresh lime juiceground cinnamon0.125teaspoon1/8 teaspoon ground cinnamonblack beans3can3 (15-ounce) cans black beans, drainedtomatoes3can3 (14-ounce) cans whole peeled tomatoes, undrained and choppedcorn1can1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drainedsemisweet chocolate1.5ounce1 1/2 ounces semisweet chocolate, choppedsalt0.75teaspoon3/4 teaspoon saltblack pepper0.5teaspoon1/2 teaspoon black pepper sour cream0.75cup3/4 cup fat-free sour creamBaked tortilla chips (optional)

SMOKED GOUDA MACARONI AND CHEESE Ellen Carroll

4 servings (serving size: 1 1/4 cups)

1. Preheat oven to 350 degrees.

2. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup.

3. Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.

4. Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350 degrees for 15 minutes or until bubbly.

91236382693531902bread1ounce1 (1-ounce) slice whole wheat breadbutter1tablespoon1 tablespoon butter green onions0.25cup1/4 cup thinly sliced green onionsgarlic 2clove2 garlic cloves, mincedflour2tablespoon2 tablespoons all-purpose flourmilk2cup2 cups fat-free milksalt0.5teaspoon1/2 teaspoon saltblack pepper0.25teaspoon1/4 teaspoon black peppergouda cheese0.5cup1/2 cup (2 ounces) shredded smoked Gouda cheeseh parmesan cheese0.3333333333333333cup1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheesespinach5cup5 cups coarsely chopped fresh spinachelbow macaroni 4cup4 cups hot cooked elbow macaroni (about 2 cups uncooked)Cooking spray

WARM APPLE-BUTTERMILK CUSTARD PIE Ellen Carroll

10 servings

1. Preheat oven to 325 degrees.

2. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.

3. To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place the streusel in refrigerator.

4. To prepare the filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into prepared crust.

5. Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325 degrees for 30 minutes. Reduce oven temperature to 300 degrees (do not remove pie from oven); sprinkle streusel over pie. Bake at 300 degrees for 40 minutes or until set. Let stand 1 hour before serving.

91236386049127771pie dough 15ounce1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)Cooking sprayflour0.3333333333333333cup1/3 cup all-purpose flour brown sugar0.3333333333333333cup1/3 cup packed brown sugar cinnamon0.5teaspoon1/2 teaspoon ground cinnamonchilled butter2.5tablespoon2 1/2 tablespoons chilled butter, cut into small piecesapple5cup5 cups sliced peeled Granny Smith apple (about 2 pounds)sugar1cup1 cup granulated sugar, divided cinnamon0.5teaspoon1/2 teaspoon ground cinnamonflour2tablespoon2 tablespoons all-purpose floursalt0.25teaspoon1/4 teaspoon salteggs33 large eggsbuttermilk3.25cup13/4 cups fat-free buttermilkvanilla extract1teaspoon1 teaspoon vanilla extract

BOURBON FUDGE BROWNIES Ellen Carroll

20 servings

1. Preheat oven to 350 degrees.

2. Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.

3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.

4. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.

5. Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.

91236386049127770bourbon0.25cup1/4 cup bourbonsemisweet chocolate chips0.25cup1/4 cup semisweet chocolate chipsflour1.5cup1 1/2 cups all-purpose flour cocoa0.5cup1/2 cup unsweetened cocoabaking powder1teaspoon1 teaspoon baking powdersalt0.5teaspoon1/2 teaspoon saltsugar1.3333333333333332cup1 1/3 cups sugarbutter6tablespoon6 tablespoons butter, softenedvanilla extract0.5teaspoon1/2 teaspoon vanilla extracteggs22 large eggsCooking spray

Recipes provided by Cooking Light magazine. Copyright 2003. All rights reserved. To get their full assortment of recipes and more, you can check out the March issue of the magazine, or visit their Web site at: www.cookinglight.com.