hibernation fare
It must be cold outside or because all I have wanted as of late is the kind of grub that sticks to your ribs and sends you into a food cocoon for hours. It’s an odd sensation for a girl who hates feeling weighted down after a meal, and yet, salad has seemed an insult to freezing fingers and chapped lips, thin soups a cry for help and even my favorite dumplings have seemed too bright and springy this week. Go away, you peppy foods, I declare, and don’t come back until I can feel my toes.
Estimated Nutrition (whole recipe, rough)
Counts 35 of 39 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 35 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sausage | 100g cooked | 301 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Honey | 1 tbsp (21g) | 64 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
| Dripping | not in our table | 0 |
| Cornbread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon vegetable oil
- 1 humongous onion, diced
- 1 15-ounce can of pinto beans, drained and rinsed
- 1 15-ounce can of black beans, drained and rinsed
- 1 15-ounce can of kidney beans, drained and rinsed
- 1 28-ounce plus one 15-ounce can diced tomatoes
- 1 cup water or stock
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 tablespoon unsweetened cocoa
- 1 minced chipotle in adobo, from a can, or if your store is out, ahem, 1/4 teaspoon cayenne will do (the amount here will add a nice kick so tune it up or down according to your tastes; the type and brand of chili powder you use will also affect the heat)
- Salt and pepper, to taste
- Sliced green onions, for garnish
- 1 1/4 cups buttermilk, milk or yogurt (or 1 1/4 cups milk and 1 tablespoon white vinegar — see Step 2 below) plus more as need
- 2 tablespoons butter, olive oil, lard or bacon drippings
- 1 1/2 cups (about 7 ounces) medium-grind cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar, plus more if you like sweet cornbread
- 1 eggs
- 1 tablespoon cumin (instead of chili powder); 1 cup fresh corn (instead of creamed); molasses or honey, in place of the sugar, about 1/4 cup; minced herbs such as cilantro or fresh parsley, 2 tablespoons; sautéed onions, shallots or leeks, about 1/2 cup.
- 2 1/2 pounds Italian sweet sausages, casings removed, crumbled (Deb note: we replaced this with some sweet, and some spicy Italian chicken and turkey sausages)
- 3 tablespoons olive oil
- 1 1/2 pounds mushrooms, thickly sliced
- 3 cups chopped onions
- 1 1/2 cups chopped fresh basil
- 1/4 cup chopped fresh oregano
- 6 large garlic cloves, chopped
- 1 cup dry white wine
- 5 cups canned crushed tomatoes with added puree
- 2 cups diced tomatoes (about 4 medium-large tomatoes)
- 2 tablespoons (1/4 stick) butter
- 1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)*
- 1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)