A steaming pan of lasagna. Piping hot pho. A hearty pot of chili. We’re not out here braving blizzards, but when it gets too cold for flip-flops during these Florida winter months, we like to turn to warm, comforting foods.
And we want to know what some of your favorite cold weather recipes are. Tell us your go-tos, your recent faves, your ideal dish for when the weather dips into chilly territory. We’re sharing three of our favorites to get it going.
How to send us your recipes: Write them in the form below, or in the comments section at the end of the story, or send an email to mstark@tampabay.com. Once we’ve collected a good amount, we’ll publish them for the next cold front. Happy cooking!
Our recipes
Here are three of my favorite things to make when the temperatures fall below, well, like 70 degrees if I’m being honest. If you’ve got the spices on hand, curries are an easy go-to. Same with chilis, or any bean stew. And I love this carrot coconut soup not only for its warmth but also for its spice level — just enough to pleasantly heat up your palate.
White Bean Stew With Salami and Kale
![](data:image/svg+xml,%3Csvg%20xmlns="http://www.w3.org/2000/svg"%20viewBox="0%200%202806%203742"/%3E)
2 tablespoons olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 teaspoon salt
Freshly ground black pepper
¼ cup finely diced salami
Handful of Brussels sprouts, very thinly sliced
1 (32-ounce) container chicken broth or stock
2 (15.5-ounce) cans cannellini beans, drained and rinsed
A couple of stalks kale, tough stems removed and leaves torn into large pieces
½ cup grated Parmesan cheese, plus more for serving
In a large pot over medium heat, heat oil. Add the onion and cook until softer, about 5 minutes. Add garlic and stir, cooking for another minute or until quite fragrant. Season with salt and black pepper to taste.
Add salami and cook until lightly browned, about 5 to 7 minutes. Stir often so the ingredients don’t brown too much. Add Brussels sprouts and cook until they have some color, too, about 5 minutes. Add more olive oil at any point if the pot becomes too dry.
Add chicken broth or stock to pot and turn heat up to high. Add beans. Stir to incorporate everything, then bring mixture to a boil. Cook uncovered for 15 minutes, then cover and cook for another 15 minutes.
Taste stew and adjust seasonings as needed. Add kale and cheese to pot and stir gently to mix. Cook over a low boil for another 5 minutes.
Divide stew among serving bowls, grate more Parmesan cheese on top and serve.
Serves 4.
Source: Michelle Stark, Tampa Bay Times
Curry with Chicken and Vegetables
1 tablespoon plus 1 teaspoon fresh ginger, peeled and grated
4 cloves garlic, minced
1 small onion, finely chopped
Olive oil
1 (13.5-ounce) can coconut milk
1 tablespoon curry power
1 teaspoon cumin
½ teaspoon cayenne pepper
Salt
Pepper
1 cup cooked chicken, cut into 1-inch chunks
1 cup carrots, zucchini or onions, or a mixture, cut into 1-inch chunks
Fresh cilantro or basil, roughly chopped
Greek yogurt, for serving
To a medium saucepan set over medium heat, add 1 teaspoon of the fresh ginger, 2 cloves of the garlic and the onion. Add a drizzle of olive oil and stir, cooking for about 5 minutes until everything is starting to soften.
Add coconut milk to saucepan, stirring well to scrape up any bits stuck to the bottom of the pan. Turn heat up to medium-high or high and bring to a boil for 5 minutes. Reduce heat slightly so a low boil continues, then add curry powder, cumin, cayenne and salt and pepper. Cook for about 10 more minutes, then add chicken and vegetables.
Stir to incorporate, then cook just until chicken and veggies are heated through.
Divide into serving bowls, topping with crushed nuts and herbs and a dollop of Greek yogurt just before serving.
Serves 2 to 4, depending how hungry you are.
Source: Michelle Stark, Tampa Bay Times
Carrot Coconut Soup with Crispy Shallots
![](data:image/svg+xml,%3Csvg%20xmlns="http://www.w3.org/2000/svg"%20viewBox="0%200%204032%203024"/%3E)
For the soup:
1 cup canola oil
2 tablespoons crushed red pepper flakes
2 tablespoons butter
1 small onion, diced
Kosher salt
Freshly ground black pepper
1 pound carrots, chopped
2 cups chicken or vegetable broth
1 (13.5-ounce) can coconut milk
1 teaspoon finely grated ginger
2 tablespoons Thai sweet chili sauce
Fresh cilantro, for garnish
Slivered almonds, for garnish
For the Crispy Shallots:
1 cup canola oil
1 cup thinly sliced shallots
Add canola oil to a small saucepan and heat until warm. Add red pepper flakes and cook on very low heat for about 2 minutes. Remove saucepan from burner, transfer oil to a bowl, and set aside.
In a medium-large pot set over medium-high heat, melt the butter until foamy and a slightly deeper golden color. Add onion, 1 teaspoon salt, a couple grinds of black pepper and cook, stirring for a couple of minutes, until onion begins to soften.
Add carrots and cook, stirring, until carrots are softened and onions are lightly browned. This should take about 15 to 20 minutes.
Add the broth, coconut milk and ginger. Bring to a boil then reduce immediately to a low simmer. Cover, and let soup simmer for about 30 to 40 minutes.
Stir in the sweet chili sauce, remove from heat, and let cool slightly. Remove lemongrass stalk if using. Blend the soup using a stick (immersion) blender, or transfer it carefully to a stand blender and puree until smooth. Taste it, and add more salt and pepper if needed.
Return to burner and heat through again while you prepare the shallots.
Make the Crispy Shallots: Place shallots in an 8- by 8-inch glass baking dish. Cover with the canola oil, and microwave until crispy. Start by microwaving for 6 minutes, then check them. If they’re not brown, microwave for 2 more minutes. They should be brown now. Drain shallots over a strainer, give them a shake, then transfer to paper towel. Season generously with salt.
Ladle soup into serving bowls, then top with the shallots, slivered almonds, the red pepper oil you made earlier, and fresh cilantro. Serve immediately.
Serves 2 to 3.
Source: Adapted from Cravings: Hungry for More by Chrissy Teigen
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