A Year of Comfy, Cozy Soups, Stews, and Chilis: Cooking for Halflings & Monsters, Volume 2

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Fantastic Soup's On! Astrid W.

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Handmade

Materials

Paper, Ink

Here's another cookbook that is a 💝 WONDERFUL 💝 gift 💝 idea!

🍅🥑🥔🥕🌽🍄🍞🥓🧀🥘🍲

*** This will be a SIGNED copy of my cookbook. If you would like it dedicated to a particular person (even yourself!), please send me a note and I will be glad to customize the autograph. DOMESTIC shipping is FREE.***

There are 65 primary recipes, with additional smaller recipes. It measures 8" x 10" and is 258 pages long.

A Culinary Haiku:

Potatoes, onions,
carrots, celery, cream, and more—
do you dream of soup?

Astrid Tuttle Winegar apparently does, and she has spent years concocting mouth-watering versions of old classics and inventing completely new ones. Here, she has compiled a year’s worth of comfy, cozy favorites into a delicious collection. A variety of lovely baked goods is included to keep your soups, stews, and chilis company. So grab a big pot and start doing some fantastic cooking!

Cooking for Halflings & Monsters, Volume 2: A Year of Comfy, Cozy Soups, Stews, and Chilis is a delightfully quirky and slightly geeky cookbook devoted to lovers of all wonderfully warm nutrition in a bowl.

HERE’S A DELICIOUS SAMPLE RECIPE:

Callista’s Amazing Avocado Chicken Soup (please see the photo above)

My daughter Callista was telling me about this soup she had whipped up on a whim. I told her it sounded amazing, but she hadn’t written any of it down; she sort of remembered what she did, so I had to coax some memories out of her. This might not be exactly what she created, but she gave it a thumbs up. You wouldn’t think that avocados would function well in a soup, and you might be concerned that they will turn brown after you store them for awhile. However, they last quite well in this soup—surprise!

I’ve never frozen this soup, so I can’t tell you how avocados will freeze. It never lasts that long; it’s such a comforting soup, sort of a New Mexican version of a chicken noodle soup. You’ll feel your sinuses opening up when you eat this, and you’ll be glad.

For a Vegetarian Version—Omit the chicken and substitute one pound of chopped summer squash varieties, such as yellow or zucchini, and substitute vegetable broth for the chicken broth.

2 tablespoons salted butter
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon cumin
1 cup onion, coarsely chopped
1 pound boneless, skinless chicken breasts, cut into ¾ʺ chunks
1 quart low-sodium chicken broth
2 cups water
4 ounces roasted and chopped green chile, with juice
10-ounce can diced tomatoes with green chiles, with juice (such as Ro*Tel)
½ cup long grain rice
5-6 ounces fresh baby spinach, coarsely chopped
¾-1 pound avocados; peel, pit, and cut into ½ʺ chunks (ripe, but not mushy)

Optional garnish:

Additional sliced or diced avocados with extra salt
Crispy red peppers from a can or bag
A drizzle of crème fraîche or table cream

Coat a 6-quart saucepan with cooking spray. Melt the butter over rather high heat. Sauté the garlic, salt, pepper, paprika, cumin, onion, and chicken until the pink is gone, 5-7 minutes. Add the broth, water, chile, and diced tomatoes with green chiles and bring to a boil. Add the rice and bring to a boil again, then cook on a rolling medium simmer 20 minutes, uncovered. Stir a few times. Add the spinach and cook another 1-2 minutes. Stir the avocados in gently and cook just for a few seconds. Season, if desired. Garnish, as desired. Cover and chill leftovers. Serves 4-6.

MORE DETAILS, Itemizing Each Chapter:

“Beef” highlights 11 hearty soups, stews, and chilis. Items such as “Dragon Fire Chili” and “Oodle Noodle Soup” will surely please the meat lovers in your family circle.

“Chicken” features 14 delectable items, oh so chickeny, to quote Julia Child (My Life in France). From the southwestern “Rev It Up Posole” to the exotic “Nothing Wrong with Mulligatawny,” your soul will definitely be comforted by these savory soups.

“Pork and Seafood” includes 13 succulent classics and original concepts exemplifying the best from land and sea, such as “Esther’s Manhattan Clam Chowder” and “Jumbo Gumbo.”

“Vegetables” comprises 14 delicious recipes that will make it easy to forget about adding meat to everything you eat. “Saffron Madness Soup” and “My Darling Minestrone” will satisfy even the most die-hard carnivore.

“Breads” contains 13 carbs to keep your soups, stews, and chilis company. And who doesn’t love carbohydrate company? “Naughty Naans,” “Epic Iron Skillet Cornbread,” and “Lovely Artisan Loaf” will make you question your decision to avoid carbs.

Also included are recipes for homemade stocks and other miscellaneous items, as well as sections for Shopping Sources and Conversion Charts. Over 70 tested recipes; beginner to intermediate; color photography and B/W graphics throughout; fully indexed.

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Astrid Tuttle Winegar

Astrid Tuttle Winegar

Albuquerque, New Mexico


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