As the prices of food rise here are some economical recipes to keep us warm through the rest of the winter.

Charles’ Hearty Chicken Soup

My friend Charles tells me on chilly winter days he likes to make a pot of soup. This soup can be easily used for two meals. Half of the soup can be frozen, minus the sour cream.

1 prepared chicken

2 large carrots, diced

½ cup diced celery

1 cup onion, diced (about l large, sweet onion)

4 garlic cloves, grated

½ cup white wine

½ tsp. salt

¼ tsp. black pepper

2 Tbsps. chopped parsley

1 tsp. dried thyme

1 32-ounce container low sodium chicken stock

½ cup sour cream

Sauté onions and celery until just translucent. Add garlic and mix. Add wine to deglaze the pot. Add stock, and carrots. Simmer until the carrots are tender. While the soup is simmering, bone the chicken and cut it into small pieces. Add thyme, parsley, salt and pepper. Gently add chicken pieces and gently stir in sour cream. Sprinkle with parsley.

Minestrone Soup

Here’s a way to modify the above soup to change things up while stretching your budget.

1 recipe of hearty chicken soup (leaving out the sour cream)

1 small zucchini, sliced

1 15-ounce can of tomatoes

1 can white beans, drained and rinsed

1 Tbsp. oregano

1 cup dry tortellini

¼ cup parmesan cheese

½ tsp. Italian red pepper flakes

Cook tortellini according to package directions and set aside. To the hot soup, add zucchini, tomatoes, beans, and oregano. Cook until heated through and the zucchini is done. Add tortellini and red pepper flakes. Serve sprinkled with parmesan cheese shavings.

Chicken & Broccoli

Another easy complete dinner is my chicken and broccoli. Served over fresh pasta this is an easy economical dinner. This is my take on Chicken Piccata.

1 ½ pounds chicken breasts, thinly sliced or pounded

¼ cup flour

1 egg

1 cup panko breadcrumbs

Salt and pepper

Oil for frying

Sauce:

½ stick butter

3 Tbsps. capers

½ cup white wine

2 cloves garlic, grated

¼ cup chopped fresh flat-leaf parsley

1 tsp. hot pepper flakes (more if you like it spicier)

2 cups quickly steamed broccoli

Steam broccoli in boiling water until just tender, Drain and set aside. Dry chicken breasts well and sprinkle with salt and pepper; dip in flour and shake off. Next dip them in beaten egg and then breadcrumbs. Place on a sheet pan until ready to fry. Fry chicken breasts very quickly in hot oil. They can be a bit underdone as you will put them back in the sauce. Remove from pan. Set aside. Do not clean the pan. In the hot pan add wine to deglaze. Add butter, garlic, parsley, capers, and hot pepper flakes. Return chicken to the pan, add broccoli and heat through. Serve over linguini or rice with a green salad.

Indian Paneer

Our editor Lisa Reider loves spicy food. She requested an Indian recipe. Our local resident Barb Schmidt just happened to send me this today. Barb explained that cheese is often used in this recipe, however, she used tofu.

1 package firm tofu pressed and dried, mixed with the following, and marinate for 15 minutes.

½ tsp. each of garam masala, paprika, salt, and turmeric

½ tsp. fenugreek powder (or mustard powder)

2 tsps. minced ginger

2 tsps. grated garlic

2 tsps. lemon juice

2 Tbsps. water

1 Tbsp. cornstarch

Toss tofu, bake

Sauce:

1 tsp. oil

3 cloves grated garlic

1 15-oz can diced tomatoes

2 Tbsps. fresh ginger, grated

1 jalapeno chili, minced (leave seeds in for hotter; red for very hot)

¼ cup unsweetened coconut cream

1/2 tsp. garam masala

1/2 tsp. paprika

1/2 cup water

1/2 tsp. salt

1/2 tsp. sugar

1 cup frozen peas

Homemade Garam Masala Spice Mix

1 Tbsp. ground cumin

1 ½ tsps. ground coriander

1 ½ tsps. ground cardamom

1 ½ tsps. black pepper

1 tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. ground nutmeg

Note that Garam Masala is a combination of Indian spices that differ in every home. It can be bought as a packet of spice or created as noted above. It may sound a bit complicated; however, having all the spice in your pantry makes it less daunting.

Combine the tofu with the garam masala mixture, paprika, salt, turmeric, fenugreek powder, ginger, garlic, lemon juice, water and cornstarch and let marinate for 15 minutes. Then place the tossed tofu on parchment paper and bake at 375 ° for 15 minutes, until browned. Next prepare the sauce. Heat oil in a skillet over medium heat. Puree half the tomatoes with the chopped ginger and half the green chili. Add to the skillet and cook until the puree starts to thicken. Add peas. Add coconut cream, salt, sugar, and the rest of the spices. Fold in the baked tofu and simmer for five minutes until heated through. Serve over jasmine rice. Decorate with more ginger, chopped cilantro, and a bit more coconut cream.

Orange Raisin Nut Quick Bread

In the essence of time, I love making quick bread. They are great for breakfast or a snack during the day. I recently made an orange raisin loaf with pecans; any nuts will do. I also use water and oil in place of butter and milk. The bread needs no refrigeration and is much lighter. It can be made with dried cranberries instead of raisins.

1 cup raisins

¾ cup water

3 cups of flour

3 tsps. baking powder, leveled

2 Tbsps. grated orange zest

3/4 cup brown sugar

2 medium eggs

½ cup orange juice

2 Tbsps. canola oil

1 tsp. vanilla extract

1/8 tsp. salt

1 cup chopped nuts — pecans or walnuts

Oil for pan

Soak raisins in warm water and set aside. Combine dry ingredients: flour, baking powder, salt, and orange zest. In a separate bowl, mix brown sugar, eggs, oil, vanilla, and juice. Combine with dry ingredients. Fold in the raisins, water and nuts. The mixture will be thick. Line a loaf pan with spray oil and parchment paper. Place mixture into the loaf pan and bake at 375° for 45 minutes until a knife comes out clean. Cool before turning out onto a grate. Serve with tea.