Chow Town

The daily dish on Kansas City's food and drink scene

Recipes for our wintry forecast: soups and stews

12/05/2013 10:52 AM

12/08/2013 11:22 AM

After waking up to a surprise dusting of snow this morning, all we want is warmth in our tummies.

So if you’re in the mood for stew (or soup), here’s a roundup of recipes we recently published to give you ideas for tonight or the weekend -- because the forecast calls for highs in the 20s through Sunday.

Roasted Cauliflower Soup with Herbed Croutons


Beef and Mushroom Stew

Hot and Sour Soup

And if you’re leaning more toward curry, here’s a recipe published in 2006 for Curried Pork and Roasted Vegetable Stew.

Curried pork and roasted vegetable stew

Serving tips: This thick stew would be great served in a bowl, or it could be served over hot, steamed brown rice or in a crusty bread bowl.

Makes 4 to 6 servings

2 teaspoons olive oil, divided

1 large, sweet onion, chopped

3 cloves garlic, minced

3/4 pound lean boneless pork loin, cut into 3/4 -inch cubes

2 carrots, sliced

1 teaspoon ground cumin

1 teaspoon curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon pepper, divided

1/4 teaspoon salt

1 (14.5-ounce) can reduced-sodium chicken broth

1 large sweet potato, peeled and cut into 1-inch cubes

2 cups peeled acorn squash, cut into 1-inch cubes

1/2 teaspoon paprika

1 tablespoon cornstarch

2 tablespoons cold water

1. Preheat oven to 425 degrees. Heat a large, heavy skillet over medium-high heat. Add 1 teaspoon oil and swirl to coat pan. Add onion, garlic and pork. Cook, stirring frequently, until onion is translucent and pork is browned. Stir in carrots, cumin, curry powder, turmeric, 1/4 teaspoon pepper and salt. Cook, stirring, about 30 seconds or until spices are aromatic. Stir in broth. Cover, reduce heat and simmer 25 minutes.

2. Place sweet potato and squash cubes in zip-top plastic food bag. Add remaining 1 teaspoon oil and shake to coat evenly. Add remaining 1/4 teaspoon pepper and paprika. Shake to coat evenly. Spread on baking sheet. Bake 20 minutes or until golden, stirring halfway through cooking time. Stir roasted vegetables into


. Cover and simmer 5 to 10 minutes or until vegetables are tender.

3. Increase heat to medium. Stir cornstarch into cold water, blending until completely dissolved. Stir cornstarch mixture into


. Cook, stirring, until thickened and bubbly.

Per serving, based on 4: 261 calories (19 percent from fat), 6 grams total fat (1 gram saturated), 55 milligrams cholesterol, 29 grams carbohydrates, 25 grams protein, 412 milligrams sodium, 6 grams dietary fiber.

Recipes developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.


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