Soup/Stew

Veggie crumbles, a savory blend of vegetable and grain proteins, lend this chili a hearty, ground beef flavor. Look for it in the frozen foods section of the supermarket. To go with the chili, warm some of the new flavored tortillas, and add a composed salad of jicama and red onion with poppy seed ranch dressing. Then splurge with banana splits.

Cubans call this delicious stew enchilado, and while that might sound a lot like enchilada, the two dishes are nothing alike.

Puréed ancho chilies lend a rich, sweet, and only mildly hot flavor to this chili. To make a hotter dish, do not remove the veins or seeds from the chilies. If anchos or similar dried chilies are not readily available, substitute one roasted and peeled red bell pepper and 1/4 teaspoon dried hot red pepper flakes when puréeing.

A thick, rich soup that's very satisfying on a cold day, especially with warm tortillas or biscuits alongside.

Country bread and a salad of thickly sliced tomatoes sprinkled with oil, vinegar and crumbled bacon complete the supper. Strawberry tarts make a lovely finale.

Dhall Curry In this recipe, the legacy of Cape Town, South Africa's Indian immigrants is apparent.

Builds a simple meal around this very easy soup; just adds cheese and fruit to complete the menu.

Can be prepared in 45 minutes or less.

At Erna’s Elderberry House the ravioli-like dumplings are prepared with homemade pasta, but wonton wrappers make an easy substitute.

Can be prepared in 45 minutes or less.