YUMMY SOUP & HEARTY BREAD:

Editor’s note: Virginia resident Carol Umhauer stepped up to the contributor plate this week to host our recipe section. Thanks to Carol for sharing some of her favorite cold-weather recipes! If you’d like to host the Hometown Recipe Section in a future edition, let me know! jeanc@hometownfocus.us, or call 741-0106. Thanks! - Jean

Old man winter seemed to find northern Minnesota and ithis cold! This weather warrants a big, steaming bowl of soup with a fresh piece of bread on the side. I have taken a few of my favorite soup recipes and paired them with a few of my favorite bread recipes. Enjoy!

West African Chicken Peanut Soup

This recipe takes basic chicken and rice soup and puts and ethnic twist on it. The result is not necessarily spicy, but a warm and flavorful soup. We enjoy this soup with a mildly-flavored oatmeal bread.

• 1 c. cooked diced chicken
• 2/3 c. diced onion
• 1 1/2 tsp. minced garlic
• 2 Tbsp. sesame oil
• 1 1/2 tsp. curry powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. red pepper flakes
• 3 c. chicken broth
• 1 28 oz. can diced tomatoes in liquid
• 3 Tbsp. creamy peanut butter

• 1 to 1 1/2 c. instant rice

In large pot, saute chicken, onion, and garlic in sesame oil for about 10 minutes, until onion is tender. Add curry powder, salt, pepper and red pepper flakes and saute 1 more minute. Add chicken broth, stewed tomatoes, and instant rice (add more instant rice for a thicker soup). Cook until rice is tender. Add peanut butter and stir until well combined. Heat until very hot, but not boiling. Serve immediately.

Adapted from: Yummly

Barb’s Oatmeal Bread

This bread recipe is my sisters “gold standard” recipe. Its easy and always a crowd pleaser!

• 1 c. old fashioned oatmeal
• 2 c. boiling water
• 2 packages of yeast
• 1/2 c. warm water
• 1/2 c. honey
• 2 Tbsp. butter, melted
• 4-5 c. flour
• 1 tsp. salt

Pour 2 cups boiling water over 1 cup old fashioned oatmeal. Let sit a few minutes until oats are softened. Put 2 packages of yeast and 1/2 cup warm water into a bowl. To oats add: 1/2 cup honey, 2 Tbsp. melted butter. Stir in yeast. Add 4-5 cups of flour. Add 1 tsp. salt to flour. Knead. Let rise. Punch down and divide into 2 loaves. Rise, covered, until double in size. Bake 325 for 50 minutes, or until golden brown on top.

Chicken Tortilla Soup

This soup is an updated combination of red chili and white chili. It is hearty and healthy (but watch the toppings)! I am particular about cornbread, and finally came across a recipe that was moist - no crumbly, dry cornbread allowed in my kitchen!

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp. olive oil
• 2 tsp. chili powder
• 1 tsp. dried oregano
• 1 28 oz. can crushed tomatoes
• 1 10.5 oz. can condensed chicken broth
• 1 1/4 c. water
• 1 c. whole kernel corn, cooked
• 1 4 oz. can chopped green chile peppers
• 1 15 oz. can black beans, rinsed and drained
• 1/4 c. chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces

In medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil and simmer 5-10 minutes. Stir in corn, chilies, beans, cilantro, and chicken. Simmer 10 minutes. Ladle soup into bowls. Top with tortilla chips, salsa, cheese, sour cream, and chopped green onion.

Adapted from: Allrecipes.com

Southern Pride Sweet Cornbread

• 1/4 c. sugar
• 1/4 c. honey
• 2 eggs
• 1/2 c. butter(softened)
• 1 c. milk
• 1 c. water
• 2 c. white cornmeal (for less gritty) or
• 2 c yellow cornmeal
• 2 c. flour
• 1 Tbsp. baking powder
• 1 tsp. salt

Grease a 9x13 inch baking pan with shortening. Preheat oven to 375. Mix sugar, butter, eggs, milk, honey and water together in large bowl. Mix dry ingredients together in a separate bowl: cornmeal, flour, baking powder and salt. While stirring, add dry ingredients to sugar, egg, and milk mixture and mix thoroughly. Mixture will be slightly lumpy. Pour into greased rectangular pan. Bake for 25-30 minutes or until golden brown on top. Serve with butter.

Adapted from: allrecipes.com

Potato and Canadian Bacon Slow Cooker Chowder

I have been making this recipe for many years. I will often make it on a weekday, and come home to soup that is ready...the beauty of Crock Pot cooking! The Rosemary Focaccia compliments the creamy soup nicely.

• 2 c. potatoes, cut into 1/2 in. cubes
• 1 large carrot, diced
• 1 c. leeks, chopped (use white part only)
• 1 medium garlic clove, minced
• 4 c. chicken broth
• 1/2 c. uncooked barley
• 1 whole bay leaf
• 1/4 tsp. dried thyme
• 1/4 tsp. black pepper
• 4 oz. Canadian style bacon, cut into 1/4 inch pieces
• 1/2 c. evaporated milk
• 2 oz. half and half

In slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper, and bacon. Cover and cook on low for 6 hours. Stir in evaporated milk and half and half. Heat through, uncovered about 10 minutes.

Adapted from: Weight Watchers

Rosemary Focaccia

• 1 1/2 tsp. active dry yeast
• 1 1/2 c. warm water, divided
• 2 Tbsp. olive oil plus more for top
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 3-4 c. all purpose flour
• 2 Tbsp. snipped fresh rosemary or 2 tsp dried rosemary, crushed and divided
• Cornmeal
• Coarse salt

In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add sugar and let stand 5 minutes. Add 2 Toil, salt, half the rosemary, and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes. Punch dough down. Turn dough onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Grease 2 baking sheets and sprinkle with cornmeal. Spread each portion of dough into a 10-inch circle on prepared pans. Cover and let rise until doubled, about 40 minutes. Brush top of bread with olive oil, sprinkle with coarse salt and remaining rosemary. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

Adapted from: Taste of Home Cookbook