On days when we need our food to warm us up, we often turn to our comfort food favorites. The only problem with those is that we usually end up sleepy and are too full. So we were thrilled to find the new cookbook Warm Your Bones, which is filled with cold-weather recipes that won’t leave us feeling run-down.
“The fare in this book is designed to allow eaters to continue functioning well, post-repast,” says author Vanessa Seder. “Many recipes are chock full of ingredients rich in iron, healthy fats, vitamin C and complex carbohydrates — all of which, studies show, help us to not just warm up but also stay warm longer.”
Try one tonight!
SWEET POTATO AND SQUASH SOUP
Serves 8
2 tbsp. olive oil
4 tbsp. (½ stick) unsalted butter
2 cups chopped yellow onions
6 garlic cloves, smashed
1 ½ lbs. Japanese sweet potato,peeled and chopped
1 (1 ½ lbs.) kabocha squash, peeled, seeded and chopped
8 cups chicken or vegetable broth
¼ cup sweet white miso paste
¼ cup chopped fresh chives, for serving
1. In a large pot, warm oil and butter over low until melted, 2 min. Add onions and garlic, cover; cook 15 minutes.
2. Add sweet potato, squash and broth. Bring to a simmer; cook for 30 min.
3. In batches, transfer soup to a blender. Remove the center of the blender lid, cover with a dishcloth; blend until smooth. Return to pot and keep warm.
4. Ladle ½ cup soup into a small bowl and stir in miso. Use a spoon to mash and mix miso until smooth. Add mixture to soup and season.
5. Ladle soup into bowls and garnish with chives. Serve warm.
PER SERVING: 143 cal, 4g protein, 11g carbs, 2g fiber, 3g sugar, 10g fat
SPICY FIDEOS WITH SEAFOOD
Serves 4
1 (28-oz.) can fire-roasted tomatoes
1 cup chopped white onion
4 garlic cloves
1 chipotle in adobo, chopped
6 tbsp. olive oil
8 oz. angel hair pasta, broken into pieces
2 tbsp. tomato paste
1 tsp. sugar
2 tsp. oregano
3 cups seafood stock
1 lb. littleneck clams, scrubbed
8 oz. mussels, scrubbed
8 oz. squid rings and tentacles
8 oz. large shrimp, peeled
1. In a food processor, process first 4 ingredients. Set aside. In a Dutch oven, heat 4 tbsp. oil over medium. Add fideos; cook 2 min. Move to a plate.
2. In pot over medium, cook remaining oil, tomato paste and sugar 2 min. Add tomato mixture, oregano, 1 tsp. salt and 1 tsp. pepper; cook 10 min.
3. Add stock; bring to a simmer. Add fideos, clams and mussels; cover and cook 8 min. Add squid and shrimp. Cover; cook 5 min.
4. Season with more salt, pepper and oregano and serve.
PER SERVING: 625 cal, 38g protein, 62g carbs, 5g fiber, 11g sugar, 25g fat
BOMBARDINO
Serves 6
1 ¼ cups heavy cream
3 tbsp. powdered sugar
1 cup whole milk
1 vanilla bean, split lengthwise
4 large egg yolks
¼ cup sugar
½ cup brandy
Freshly grated nutmeg, for garnish
1. In a bowl, whisk 1 cup cream and powdered sugar until soft peaks form. Chill.
2. Fill a medium saucepan with 1″ water and bring to a simmer.
3. In a small saucepan, combine milk, remaining cream and vanilla bean. Heat
over medium just until simmering, about 5 min. Turn off heat.
4. In a large bowl, mix egg yolks, sugar and 1 ⁄4 cup brandy; whisk until foamy. Set over the water, making sure the bowl doesn’t touch the water. Use a dishcloth to hold it steady while whisking continuously until frothy, 4 min. Take off pan; whisk 1 min.
5. Pour in hot milk mixture and remaining brandy and whisk to combine. Transfer to a pitcher.
6. Pour into serving cups. Top with a dollop of whipped cream and a sprinkle of nutmeg. Serve warm.
PER SERVING: 167 cal, 3g protein, 10g carbs, 0g fiber, 9g sugar, 11g fat
