As the nights get chillier and that familiar cool wind comes rolling in, there’s no better way to appreciate the crisp winter weather than with some recipes from up north. Whether it’s a hearty soup or stew, steaming baked casseroles straight from the oven or a fresh slice of Kringle with a cup of coffee, the midwest is full of recipes to keep you warm this winter. A few of our midwestern members of student media shared some of their favorite dishes that remind them of home — even if that’s over a thousand miles away.
Note: it’s entirely possible that these dishes are eaten in other places in the country beyond the midwest. Additionally, every family might use different ingredients or have a new spin on a recipe. We hope you enjoy our takes on these foods that can be found on dinner tables across the region.
Wild rice soup
Madelyn Rinka, co-editor-in-chief at The Current
Ingredients:
- ½ cup Midwest-grown wild rice
- ½ cup brown rice
- 8 cups vegetable broth
- 4 large carrots
- 4 stalks of celery
- 1 onion
- Dash of salt (seasoned or garlic salt works well)
- 3-4 cloves of garlic
- 2 tablespoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon powdered rosemary
- ½ teaspoon powdered sage
- ½ teaspoon powdered oregano
- 2 cups mushrooms
- 2 cup cream or milk of your choice
- Cracked black pepper
Instructions:
- Read the package of your wild and brown rice — cook the rice according to the instructions on the package, using vegetable broth instead of water. Note: you may need to add in the different rices at separate times in order to have them cook together.
- When there’s approximately 20 minutes left for the rice to cook, add the chopped carrots, celery and onion to a large stock pot, along with a splash of vegetable broth to help them cook. Salt lightly.
- Once the carrots, celery and onions start to get tender (around 15 minutes on medium heat), add in the garlic, spices and herbs.
- After five minutes, add in the coarsely chopped mushrooms.
- Once the rice has finished cooking, slowly add in the broth and rice to the stock pot with the vegetables.
- Bring the soup back to a boil, and once the mushrooms are tender, add in the cream or milk and stir.
- Serve piping hot with cracked black pepper, fresh sourdough bread and a side of cranberry relish.
Packer’s Booyah
Sofia Gallus, arts & entertainment editor at The Current
Ingredients:
- 1 tablespoons olive oil
- 2 ½ lbs boneless chicken thigh
- 2 ½ lbs short ribs, preferably with bone-in
- 2 chopped onions
- 2 stalks celery, sliced
- 8 cups chicken broth
- 2 bay leaves
- Salt and ground black pepper
- 4 cups cabbage
- 1 cup diced tomato
- 1 ½ lbs sliced potato
- 3 sliced carrots
- 1 cup frozen peas
- 1 tablespoon lemon juice
Instructions:
- Heat olive oil in a large pot on medium high.
- Add beef and chicken and allow to cook for about 10 minutes or until beef is browned.
- Remove short ribs and chicken from the pot. Allow the chicken to cool, then remove the skin and set aside the meat.
- Cook onions and celery in the fat remaining in the pot for about four minutes.
- Stir in chicken broth and bay leaves.
- Add back the short ribs and chicken and allow the pot to boil.
- Reduce heat to low and place a cover over the pot, allowing it to simmer for 30 minutes.
- After the chicken is cooked, remove chicken from the pot and shred it before placing it in the refrigerator.
- Allow the stew to continue cooking for another hour.
- Remove short ribs from stew and discard excess fat and bones.
- Strain the stew and discard solids.
- Add the liquid back to the pot and add beef, cabbages, diced tomatoes, potatoes and carrots.
- Set heat on medium and allow to simmer until all the vegetables are cooked.
- Stir in chicken, peas and lemon juice until heated fully.
- Season with salt and ground black pepper.
Lisa’s Wisconsin carrot cake
Rachel Larson, NSU Student Media office manager
Ingredients:
- 2 cup sugar
- 2 cup flour
- 1 ½ teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs
- 1 cup cooking oil
- ¾ cup chopped walnuts
- 3 cups grated carrots
- 1 teaspoon vanilla extract
- ½ cup pineapple juice
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- Mix sugar, baking soda, baking powder, flour, salt and cinnamon together to make your dry mixture.
- Crack eggs and beat well.
- Add beaten eggs and oil into the dry mixture.
- Add walnuts, carrots, vanilla extract and pineapple juice.
- Mix ingredients until fully incorporated.
- Pour mixture into a pan and bake for 45 minutes.
- Serve with homemade or store bought cream cheese frosting.
