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It’s time to kick back and enjoy comfort foods

January 03, 2011 6:17:27 AM by Administrator Account

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Budget Kitchen by Portia Little

    The holiday hoopla is over. We enjoyed a bit too much fudge and eggnog, indulged in high-calorie dishes and sweets, and now it’s time for a reality check.
   After stretching the budget, it’s good to get back down to earth and take advantage of supermarket specials and to visit winter farmers’ markets for good local produce.

Use your slow cooker to make a delicious barbecue chicken dish that uses only -- count them -- two ingredients. Set it, forget it and sit down with a good book. That method also works, by the way, using spareribs instead of the bird. Add a few slices of onion if you’re feeling ambitious. You can stretch this meal to at least two days and maybe more.
   For an easy, economical main dish, you can’t beat kielbasa and red cabbage. The tangy offering takes only three ingredients counting the water, and it’s great served with pumpernickel bread and potato salad that you can buy at the deli counter. Continue reading that book you got for a holiday gift.
   A bit more ambitious but hearty for winter are beef short ribs that simmer on the stove for an hour or so until tender. Purchase the ribs with or without the bones, depending on what your grocer offers. Both work well.
   And let your oven do the work after you assemble the makings of hearty fish chowder in a casserole. Some crusty bread and a salad complete the meal.
   Finish that book and start another one.

Kielbasa and red cabbage

   1 package of your favorite kielbasa
   16-ounce jar sweet and sour red cabbage
   1/3 cup water

Slice kielbasa into 1/4-inch pieces. Pour red cabbage into large pot and do not drain the cabbage. Add water. Mix in kielbasa pieces. Cover and bring to a boil, then turn down and simmer, covered, stirring occasionally, for 30 to 45 minutes. Serves two to four people.

Lazy day slow cooker barbecued chicken

1 whole chicken
1 jar barbecue sauce

Rinse chicken and place in slow cooker. Pour barbecue sauce over and also inside chicken cavity if you’d like. Cover, turn to low, and cook for 6 to 8 hours or until chicken is tender. The gravy is nice over rice or potatoes.

Beef short ribs in wine gravy

   11/2 pounds beef short ribs, with bone or boneless
   3 tablespoons flour
   Salt and pepper
   2 tablespoons olive oil
   1 or 2 stalks celery, chopped
   1 large onion, chopped
   1 cup red wine
   2 tablespoons tomato paste
   1 14-ounce can beef broth (add more if needed)

Place beef ribs in plastic bag with flour, salt, and pepper. Shake to coat. In large pot or Dutch oven, heat olive oil; add short ribs and brown on all sides. Remove from pan. Add a little more oil if necessary to pan; add celery and onion. Cook, stirring, about 3 minutes. Add ribs, wine, tomato paste and beef bouillon to pot (add more if needed). Stir. Cover and simmer about 11/2 hours or until beef is tender. Serves two to four people.

Oven fish chowder

   4 medium potatoes
   Salt and white pepper to taste
   1 pound haddock or cod cut in pieces
   1/3 cup chopped celery leaves
   3 medium onions, thinly sliced
   2 cups hot water
   1/2 cup dry white wine
   2 tablespoons butter
   2 tablespoons bacon drippings
   1 cup light cream or half-and-half, scalded
   Paprika

Preheat oven to 375 degrees. In three quart baking dish, layer half the potatoes; season with salt and pepper. Layer fish on top; season again. Add celery leaves and onions. Top with remaining potatoes. Pour hot water and wine over top, then dot with butter and bacon drippings. Cover; bake about 1 hour. Remove from oven; add cream and stir to combine. Sprinkle with paprika. Serves four people.

Portia Little is the author of six cookbooks, including “New England Seashore Recipes & Rhyme,” “Bread Pudding Bliss” and “The Easy Vegetarian.” You can contact her at panntree@msn.com.

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