Old, New Recipes Bring Bowlful Of Warmth

I’ve been a fan of the recipe section of Neighbors magazine for years, looking most forward to the monthly recipe column. I treasure the opportunity to build community with wonderful home cooks from around the state by bringing their recipes into my own kitchen.

With that in mind, I’m so excited to share that, beginning with this issue, I’ll be sharing one recipe each month from a cook who was featured in a past issue of Neighbors. This month’s recipe is sure to be a crowd pleaser, and it’s easy on the cook, too! Nora Kelley raised her kids on the family farm in Coosa County — so you know when she shares a recipe, it’s going to be hearty and delicious. This month, I’m sharing her Quick Chili recipe, which was featured in the August 1998 issue.

As we continue with the cooler months, I’m continuing with more pots of comfort! My Collard Green Soup with Ham and Beans has all the slow-cooked flavor of Grandma’s kitchen but can be ready in less than 30 minutes with the help of a few key ingredients.

Last but not least is the recipe perfect for cozy days, quick weeknight suppers and those times when a loved one needs a little extra TLC — Quick and Flavorful Chicken Noodle Soup. Now I have to tell you, I’m normally not a fan of chicken soups that haven’t simmered all day to develop that rich, full-bodied flavor, so you know my recipe has a few

Collard Green Soup with Ham and Beans

Prep Time Cook Time Servings 5 mins 25 mins 6 to 8

Ingredients

1 tablespoon olive oil 1 large onion, diced 2 to 3 cups chopped, smoked ham 3 cloves garlic, minced 2 (32-ounce) containers chicken bone broth 2 (16-ounce) bags frozen chopped collard greens 2 (15.5-ounce) cans navy beans, drained and rinsed 2 (14.5-ounce) cans diced tomatoes

Salt

Pepper Instructions

Heat oil in a large stock pot or Dutch oven on medium-high heat. Add onion and ham and cook until onion is translucent, about 5 minutes. Add garlic and cook about 1 minute.

Add broth and collard greens, bring to a boil, then reduce to a simmer. Stir in beans and tomatoes. Add salt and pepper to taste. Cover and cook 20 to 25 minutes or until the collards are cooked to your desired tenderness. Serve with piping hot cornbread.

tricks included to make sure none of that richness is sacrificed in this shortcut.

In these hectic times we live in, I firmly believe one of the most important parts of our day comes at the end when we step back from the world and take the time to sit down and share a meal with our loved ones. These moments around the dinner table strengthen the relationships that guide us through life and fill our hearts with abiding joy in the years to come. You know, over time, each family tends to develop their own language with one another. In my house, another way to say “I love you” is, “Come on, y’all. Supper’s ready.”

Stacey Little is a foodie, recipe developer and cookbook author whose Southern Bite blog helps families put simple, down-to-earth food on the table while preserving Southern cooking for future generations. See more recipes at southernbite.com.

Prep Time Cook Time Servings 10 mins 25 mins 8

Ingredients

2 pounds boneless, skinless chicken breasts 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil 1 white onion, diced 3 carrots, peeled and sliced into 1/4-inch rounds 3 ribs celery, sliced into 1/4-inch pieces 3 cloves garlic, minced 3 (32-ounce) cartons unsalted chicken stock 1 teaspoon Worcestershire sauce 2 tablespoons Better Than Bouillon

Roasted Chicken Base 1 bay leaf 1/2 (12-ounce) package egg noodles Juice of half a lemon Chopped parsley, for garnish

Instructions

Trim the chicken breast of fat and gristle and then cut into 1/2-inch cubes. Sprinkle with salt and pepper, coating the chicken.

In a large stock pot or enamel-coated Dutch oven, heat oil over medium-high heat. Once oil is hot, add chicken. Cook 3 to 5 minutes, stirring only a few times, to brown the chicken. Use a slotted spoon to remove chicken to another bowl. Set chicken aside.

Reduce heat to medium. Add onion, carrots and celery to the pot. Add additional oil if necessary. Cook, stirring occasionally, for 5 to 7 minutes or until the onions start to turn translucent. Add garlic and cook 1 minute.

Add the chicken stock, Worcestershire, chicken base and bay leaf. Stir well. Cook until boiling. Once boiling, add noodles and return chicken to the pot (and any juice that may have accumulated in the bowl). Stir well and reduce heat to a low boil.

Cook, stirring occasionally, until the pasta is done. Exact times will vary, so check the pasta package for times. Right before serving, remove the bay leaf, add the lemon juice and stir well. Garnish with parsley, if desired.

Stacey’s Recipe Note

To make the process even easier, I opened the can of tomatoes and chopped them up right in the can using a pair of kitchen scissors.

Nora Kelley’s Quick Chili

Prep Time Cook Time Servings 5 mins 1 hr 15 mins 5 to 6

Ingredients

1 1/2 pounds ground beef 1 medium onion, chopped (about 1 1/2 cups) 1/2 large green bell pepper, chopped (about 1/2 cup) 1 (10.75-ounce) can condensed tomato soup 1 (28-ounce) can whole tomatoes, undrained and chopped 1 (16-ounce) can kidney beans, undrained 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 2 cups shredded cheddar cheese

Instructions

In a Dutch oven over medium heat, cook ground beef, onion and green pepper until beef is browned. Drain away excess grease. Add undiluted soup, tomatoes, beans, chili powder, salt, pepper and garlic powder. Stir well to combine. Reduce heat to a simmer, cover, and cook 1 hour, stirring occasionally. Serve topped with cheese.