We are now in the very low digits weather-wise in New Hampshire; it’s COLD. Our two indoor/outdoor cats walk outside, pull up one front paw to keep it off the cold ground, then the other, and repeat. They make a unilateral decision to come back into the house where they can lounge and sleep in comfort on our bed and chairs.
When it’s this cold, we want winter comfort food. This is when we make what we’ve come to call Wizard Finger Stew. It’s easy to make, delicious and filling and doesn’t take a whole lot of prep time. Here it is:
1-2 T. olive oil
3-5 cloves of garlic, minced
1-2 onions, minced
1 red pepper, minced
1 green pepper, minced
2-3 stalks of celery, minced
1 package of *Nathan’s hot dogs
1 large can of baked beans (28 oz.)
1 small can of black beans (15 oz.)
1 small can of whole kernel corn (15 oz.)
Add to taste:
1-2 T. liquid smoke
Brown the hot dogs in a frying pan until they are cooked through, then remove from heat. Heat the oil in a 4 quart saucepan, and saute the garlic, onions, peppers and celery. When the vegetables are soft, add in the baked beans, the black beans and the corn, and stir to mix. Add the mustard, ketchup, BBQ sauce and liquid smoke and stir. Cook on medium low for about 10 minutes.
While that’s cooking, cut up the hot dogs into coins, and drop them into the bean and corn mixture. Mix well, and remove from heat. You can add shredded cheese to it before serving if you like. Serve with coleslaw and hot **cornbread.
Yummy, filling, and keeps you warm inside!
*Nathan’s hot dogs are not only tasty, but they are long and thin; hence, wizard fingers.
**My own recipe for quickie corn bread is this:
In a bowl, empty a box of good old Jiffy cornbread muffin mix. Follow the directions on the box and serve hot (BTW, I never make muffins with it; I just grease a square glass casserole dish, pour in the batter, bake, then cut the cornbread into squares. Be aware that it will take a longer time to bake than muffins).
OR, you can make my easy Chili Cheese Cornbread:
After you empty the box of Jiffy cornbread into a bowl (again, just follow the directions), mix in a can of creamed corn, a small can of minced chilies, and about a cup of grated Cheddar cheese. Mix well and put into the aforementioned glass casserole dish to bake. This is going to take a lot longer to bake because of the addition of the wet ingredients, so test it after about 30-40 minutes. About halfway through cooking, you can also sprinkle more grated Cheddar cheese over the top to make a light crunchy crust. So good!!