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Nurturing Meals by Marianne Scholl

When a friend is sick or dealing with a family crisis, it can be hard to sit on the sidelines. You want to help, but you don’t want to be intrusive. I’ve found that offering to bring by a pot of chili or simply dropping off a large jar of chicken soup is a gentle way to extend a hand. Having been on the receiving end of gifts of dinner, I know what a relief it is to not have to worry about feeding the family for a night. Here are a few simple recipes that are easily doubled and taste great when made ahead and reheated when needed.

HEARTY FAMILY CHILI

This is a quick recipe that I have made and shared countless times. I used to make it with just one large can of kidney beans, but have expanded it to include a variety of canned beans. Adjust the type of beans and the spices to fit your tastes.

Sauté in a large pot with heavy bottom until meat is cooked:

1/2 onion, chopped
1 lb ground beef

Add and continue sautéing for 5 minutes:

2 cloves garlic, minced
2–3 Tbsp chili powder
1 tsp cumin
½ tsp thyme

Add the following including liquids:

1 small (14 oz) can unsalted kidney beans
1 small (14 oz) can black beans
1 small (14 oz) can S&W Santa Fe Recipe® beans
1 large (28 oz) can diced tomatoes

Bring to a boil and then reduce heat to simmer and cook for at least an hour; two hours is even better. When simmering for longer than an hour, cover with a lid to retain liquids. Salt to taste.
Serve with grated cheddar cheese, crackers and chopped onions.

TORTELLINI, SAUSAGE AND BEAN SOUP

This is a wonderfully hearty soup that is easy to make and can be prepared well in advance. Just be sure to add the beans, tortellini and spinach right before you plan to serve it. If you are bringing it to friends, add the beans and cook for 10 minutes before you deliver it. Have them bring the soup to a boil and add the tortellini and spinach.

Heat over medium heat in large pot:

2 Tbsp olive oil
Add and sauté until browned:
14 oz lean turkey kielbasa, sliced and quartered
½ cup diced onions
1 ½ tsp fresh thyme (or ½ dried)
½ tsp ground pepper

When sausages are browned, add and sauté for 5 more minutes:

4 cloves garlic, minced
Add and bring to a boil:
2 quarts homemade or low sodium store-bought chicken broth
1 small can (14 oz) diced tomatoes with liquid

Reduce heat and simmer for 15 minutes.

Add and simmer until pasta is cooked (about 10 minutes):

1 small can (15 oz) white beans (cannelloni or Great Northern), rinsed and drained
1 9-oz package fresh or frozen cheese tortellini

Stir in and turn off heat:

½ bunch fresh chopped spinach (rinsed and dried with tough stems removed)

Let stand for at least 2 minutes and then serve with lots of fresh parmesan cheese, good bread and a salad. Adapted from a recipe in Junior League of Seattle’s Celebrate the Rain cookbook.

HOMEMADE CHICKEN OR TURKEY SOUP

The basis of this recipe is a rich, golden chicken or turkey broth and is adapted from a recipe in Jeff Smith’s The Frugal Gourmet. The trick is to not get greedy by adding too much water at the start and to not feel guilty about throwing away the vegetables used to make the broth. After hours of simmering, they’ve made their contribution.

STOCK

Put in a large stockpot and cover with water:

3–4 lbs chicken backs and/or a leftover chicken or turkey carcass (with as much skin and fat removed as possible)

Cut into large pieces and add to stockpot:

2 medium onions
4 stalks of celery
6–8 large carrots

Bring to a boil, stirring occasionally. Reduce to simmer and cook for 2 to 3 hours, stirring occasionally until stock is golden and flavorful. While it is cooking, skim off chicken fat that rises to the top of the pot and salt and pepper to taste. Cool a bit and then pour through a fine strainer to remove vegetables and bones. Save only the stock. If you have time, put strained stock in refrigerator overnight to harden remaining chicken fat to make it easier to remove. If you don’t have time to cool overnight, remove as much chicken fat as possible by skimming fat off the top.

SOUP

Sauté in large pot in a little butter until onions are soft:

½ medium sweet onion, diced
2 stalks celery, diced
4 carrots, diced

Add and bring to a boil:

8 or more cups of homemade stock

Bring to a simmer and cook for 15 minutes. Then add:

1–2 cups shredded, cooked chicken or turkey meat

For more of a vegetable soup, add any or all of the following:

1 cup fresh green beans, cut into inch-long pieces
1 cup broccoli florets
1 cup shredded cabbage
2 leeks

Bring back to a simmer and add:

½ cup white rice or small pasta like orzo
Salt and pepper to taste

When rice or pasta is fully cooked, the soup is ready. If you didn’t get a chance to let the stock sit overnight, you might want to let the soup sit one night in the refrigerator. Homemade soup always tastes better the next day.

Marianne Scholl is publisher and editor of Seattle Woman.

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