Nana's Kitchen - Putting the "Comfort" in "Comfort Food"

Here's one of my favorite quick meals - with winter coming up, this is an ideal quick meal for a cold fall or winter day.

Feeds at least two. Double or quadruple recipe for more people. I've made giant bubbling cauldrons of this recipe for large parties/pot lucks, and it never fails to please a crowd.

There are three stages to this recipe. Each stage takes about 10 minutes to complete. You can do prep on the next stage's ingredients while the current stage is simmering.

-- Ingredients --

Stage 1:

* 2 15 oz cans chicken broth (we like Swanson) or vegetable broth. You can use homemade stock if you have any on hand.
* Bay leaf
* 2 carrots, chopped into small pieces (adjust size to taste)
* Small handful dry or fresh parsley finely chopped (to taste)
* 2 garlic cloves, crushed or finely chopped.
* (Optional) 1/4 tsp whole black peppercorns (sparingly, to taste)

Stage 2:

* 1 large potato, cut in medium size chunks

Stage 3:

* 1 large zucchini, cut in medium size chunks
* Handful of green beans, cut into short lengths - frozen ok, but quality is important.
* Small soup pasta (peso netto, alphabet, or what have you - I often mix a variety of pasta). Use sparingly - a heaping tablespoon or two is enough, too much and the pasta absorbs all the broth. You should adjust to your taste and desired texture.

-- Instructions --

1. In a large saucepan, bring broth or stock to a boil. Add carrots, parsley, bay leaf, garlic, peppercorns (if desired). Reduce heat to low and simmer about 10 minutes.

2. Add potato pieces. Increase heat to bring back to a low boil, then simmer about 10 minutes.

3. Add zucchini, green beans, and pasta. Increase heat to bring back to a low boil, then simmer about 10 minutes or until vegetables are tender.

Serve hot with fresh sourdough bread, or soup crackers.

Variations/modifications: Add a cup of diced grilled chicken breast (I filet and grill them with salt and pepper, then chop) during step one. Substitute finely chopped celery in stage 1 rather than the zucchini in step 3.

* 10 oz. can of diced tomatoes, drained
* 3 tbsp. light olive oil
* 4 cloves fresh garlic, minced or finely chopped (more if you really like garlic)
* 1 large white onion, finely chopped
* 3 oz. can diced green chiles
* 1 tbsp. flour
* 49 1/2 oz. can chicken broth, pre-heated (we like Swanson's canned chicken broth)
* 3 cups peeled potatoes, diced
* 2 tsp. salt - to taste
* 1 tsp. black pepper - to taste
* 3 medium carrots, peeled and thinly sliced
* 1 medium zucchini, thinly sliced
* 2 cups Monterey Jack cheese, cut into small cubes

Heat oil in 4-quart saucepan and add tomatoes, garlic, onions, and chiles; saute for 5 minutes. add flour and cook for 3 more minutes. Stir in hot chicken broth. Add salt, pepper, and diced potatoes. Cover and simmer over low heat for about 20 minutes. Add carrots and zucchini and cook until potatoes are tender (about 15 minutes depending on size of potatoes). Just before serving add cheese and stir.

Makes 4 to 6 servings.

(This is a modification of an older recipe Nana found on the web)

This one is great with BBQ steaks, tri-tip, or any hearty traditional dish. Definitely good when you have an abundant supply of fresh green beans in your garden, or at your local farmers' market.

2 lbs fresh green beans, cleaned and cut into 1 1/2" to 2" lengths
1 medium white or yellow onion, finely chopped
6 strips of freshly cooked thick bacon, cut into small strips or pieces
2 cups water
2 tbs. butter
Salt to taste
Fresh ground pepper

Combine ingredients in large pot, stir, bring to a boil. Reduce heat, cover and simmer ten to fifteen minutes until green beans are cooked to preferred tenderness. Serve as an accompaniment.

Serves 4 to 6 people depending on appetite (less if you have teenage kids who actually eat green beans.)