Cozy up in the kitchen

Now that the holidays have come and gone it’s time to settle into some comfy winter nesting. And, of course, everyone wants to get back into a healthier eating routine now that we have concluded that annual overload of festive indulgence.
So take some time to decompress and get everyone into the kitchen and see if you’ve got what it takes to be a ‘Top Chef.” It’s not that difficult with some great comforting foods to nourish the heart and soul — that wil lhelp get everyone started on that New Year’s resolution to eat healthier.
Home cooking with real ingredients is inherently better for you — and it can be surprisingly easy. With a few simple changes, you can make a big difference in the healthfulness of everyday meals.
“It’s easy to make healthy foods more flavorful by adding herbs and spices,” says Chef Mark Garcia. “And it’s a smart way to freshen up your family’s standby recipes while gradually reducing reliance on sugar, sodium or fat.”
For better-for-you family favorites, try making some simple, healthful changes that are simply delicious:
• Replace breading on chicken tenders with a flour mixture spiced with paprika, black pepper and oregano. Bake it in the oven to reduce fat and calories.
• For a tasty twist on traditional chili, try using boneless, skinless chicken breasts with black beans and corn. Pump up the authentic Southwest flavor with cumin, garlic powder and red pepper.
• For a healthier take on stews, use low sodium broth and serve over whole grain pasta or brown rice instead of mashed potatoes.
Try adding these recipes to your kitchen repertoire.

Classic Beef Burgundy Stew
4 tablespoons butter or margarine
5 -6 garlic cloves
Pepper, to taste
3 pounds stew meat, fat trimmed and cut into bite-size pieces
3 cups red Burgundy wine
1 tablespoon beef base or 1 tablespoon
bouillon
3 cups beef consomme or 3 cups beef broth
1⁄2 large onion, cubed
2 celery ribs, sliced
1 1⁄2 tablespoons dried parsley
2 tablespoons dried basil
2 bay leaves
Garlic salt, to taste
3 -4 carrots, peeled and sliced diagonally
6 red potatoes, peeled and chopped into bite-size pieces
5 -6 mushrooms, sliced
2 tablespoons cornstarch

Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve. Makes 8-10 servings.

Quick Vegetarian Three Bean Chili
2 tablespoons vegetable oil
1 large onion, diced
1 large green pepper, seeded and diced
2 large garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) diced tomatoes
1 can (15.5 ounces) pinto beans, drained and rinsed
1 can (15.5 ounces) white kidney beans, drained and rinsed
1 can (15.5 ounces) red kidney beans, drained and rinsed
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon salt
1/4 teaspoon chipotle Tabasco pepper sauce
Chopped parsley or cilantro (optional)
Shredded cheddar cheese (optional)