Cozy up in the kitchen

Keep warm with hearty dishes that satisfy appetites and comfort food cravings. By using natural ingredients and relying on veggies and lean proteins, you can create many tempting meals that are tasty and healthful.
The potato, for example, can be used as a starting point for something creative. From russets to reds, fingerlings to purples, the hearty potato comes in many beautiful varieties that add color and texture to beloved comfort dishes.

Try these recipes for inspiration.

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Country Stew

• 5 pounds bone-in short ribs, trimmed and cut into 2-inch pieces
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 2 cups water
• 1 1/3 cups Zinfandel wine
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 beef bouillon cubes
• 6 large potatoes, washed, peeled and quartered
• 1/2 pound small fresh mushrooms, cleaned and trimmed
• 1 package (10 ounces) frozen whole green beans
• 1 can (16 ounces) peeled whole tomatoes, undrained

Dredge ribs in flour to coat; reserve leftover flour.
Heat oil in 8-quart Dutch oven on moderate heat.
Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.

Stir in the reserved flour. While stirring, add 1 cup water and wine and stir until thickened.

Return ribs to the pan.

Add onion, garlic, salt, pepper and bouillon and bring to a boil.

Cover and lower heat to simmer for 1 hour, or until ribs are tender.

Remove ribs with slotted spoon and cover with foil to keep warm.

Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender.

Add ribs and tomatoes with liquid, and heat through.
Use slotted spoon to remove meat and vegetables to large serving platter.

Remove gravy to serving container and serve with ribs. Yield: 6 servings.

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Potato Lasagna

• 2 links Italian turkey sausage (3 1/2 ounces each)
• 1 1/2 cups chopped onion
• 1 cup low-fat ricotta cheese
• 1 teaspoon dried basil or Italian seasoning
• 1/2 teaspoon garlic powder
• 1 egg white
• 2 cups marinara sauce, divided
• 1 1/4 pounds Yukon gold potatoes, peeled and thinly sliced, divided
• 1 cup part-skim shredded mozzarella cheese, divided

Remove sausage from casing and crumble into medium skillet with onion.

Cook for 10 minutes or until both are browned, breaking up sausage with back of spoon.

Stir together ricotta, basil, garlic powder and egg white in small bowl.

Spread 1/2 cup marinara sauce in bottom of 9-inch square baking dish.

Place 1/3 of the potatoes in the bottom of the dish, forming solid layer with no gaps.

Drop 1/2 ricotta mixture in spoonfuls over top and spread out just a little.

Sprinkle with 1/3 of mozzarella and 1/2 sausage mixture. Add 1/2 cup more sauce then repeat potato, cheese and meat layers. Top with last layer of potatoes, remaining sauce and mozzarella. Cover with plastic wrap and make small slit to vent. Microwave on high for 30 minutes or until potatoes are tender.

Yield: 4 servings.

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Turkey Green Bean Chili with Cheesy Corn Fritters

• 1 pound ground turkey breast
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz. each) cans Chili Style Diced Tomatoes, undrained
• 1 cup water
• 1/2 teaspoon ground cumin
• Cut green beans

Corn Fritters
• 1 (8.5 oz.) package corn muffin mix
• 1 large egg, beaten
• 2/3 cup milk
• 1 cup whole kernel corn, canned or frozen
• 1/3 cup shredded pepper jack cheese
• 2 tablespoon vegetable oil

Cook turkey, onion, bell pepper and garlic over medium heat in a large pot for 8 to 10 minutes or until meat is brown and vegetables are tender; drain.
Stir in tomatoes, water and cumin. Bring to a boil; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally. Stir in green beans. Serve with Cheesy Corn Fritters.

For corn fritters, combine muffin mix, egg, milk, corn and cheese in a large bowl. Heat oil in a very large skillet over medium heat. For each fritter, pour about 3 tablespoons of batter into hot skillet. Cook 4 minutes or until golden brown, turning once. Keep cooked fritters warm in a 200 F oven while cooking the remaining batches.