Arts & Culture / Mosaic / January 25, 2012

Recipes for chilly winter days

Whether you’re a culinary expert or a proud master of the microwave, it’s undeniable that sometimes dry packets of Swiss Miss just don’t cut it for mid-January winter chills. However, there are some recipes that take little preparation that can make the freezing rain seem a little less terrible.

Tried these out and have a particular favorite or want to contribute a recipe of your own? Leave a comment at www.theknoxstudent.com.

Homemade Hot Chocolate

2 tablespoons granulated sugar (less depending on taste)

1 tablespoon baking

cocoa

1 cup milk

1/4 teaspoon vanilla extract

Directions

Mix sugar and cocoa in a cup. Add enough milk until it’s a paste.

Add the rest of the milk and microwave on high for 1- 2 minutes until hot. Stir in vanilla extract.

Cream of Broccoli Soup (non- Vegetarian)

1/2 cup chopped onion

2 tablespoons butter

1/4 cup all purpose flour

1 1/2 cups water

3 cups fresh broccoli or frozen, finely chopped

3 teaspoons instant chicken bouillon granules

1/4 teaspoons pepper or to taste

1 1/2 cups light cream

Directions

Put onion and butter in a 2 quart microwave safe bowl. Cover with lid. Cook on high 5 to 6 minutes, stirring once, until onion just begins to brown.

Stir in flour to make a smooth paste. Gradually stir in water until well blended. Add broccoli, bouillon and pepper.

Cover and microwave on high 10 – 12 minutes until broccoli is tender and soup is thickened.

If needed, add a paste of flour and water 1 tablespoon at a time until soup is to desired thickness. Stir in cream.

Vegetarian Tomato Soup

4 cups tomato juice

2 teaspoons cornflower dissolved in a little cold water

1 teaspoon roasted cumin seed powder

1 teaspoon ginger/garlic paste

1 tablespoon milk

Directions

Combine all the ingredients except for milk in a microwave-safe, deep bowl. Microwave on high power for about 4 minutes stirring mid-way.

Add the milk and mix well. Microwave on high power for about 3 minutes. Season to taste with salt and black pepper.

Note: May need to stand and thicken, but not too much or it will get a “skin.”

Kayla Anderson


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