It’s still freezing here in North Country and I’m craving stick to your ribs hearty food. But I’m also short on time and want to spend time huddled around the fireplace so I’ve planned simple and easy meals this week to warm my lazy bones.
What are your favorite cold weather foods?
Sunday: Slow Cooker Chili
Gluten free, quick prep, slow cooker, freezer friendly
Photo by: liberalmind1012
Chili is such a perfect crowd-pleasing meal. Not only do leftovers taste better the next day, they also freeze and reheat beautifully. If you don’t want leftovers this week, stash the extra in a freezer zip top bag labeled with the contents and date. For this recipe I leave out the cornstarch and water. If your family doesn’t like heat leave out the cayenne pepper and call it taco soup!
Ingredients: ground beef, onions, garlic cloves, canned diced tomatoes, tomato sauce, chili powder, cumin, oregano, salt, pepper, cayenne pepper, canned kidney beans
Recipe here.
Monday: Lighter General Tso’s Chicken
45-minute prep, Chinese
If I have a few carrots rattling around the vegetable drawer I’ll thinly slice those and throw them in. Celery, bok choy and onions would make great additions too! Store a peeled chunk of fresh ginger in the freezer and grate from frozen.
Ingredients: long-grain brown rice, cornstarch, snow peas, garlic cloves, fresh ginger, light-brown sugar, soy sauce, red-pepper flakes, egg whites, salt and ground pepper, boneless skinless chicken breasts, vegetable oil
Recipe here.
Tuesday: Steak With Mushroom Sauce and Mashed Cauliflower
30-minute prep, gluten free, in season vegetable
Skirt steak is relatively inexpensive and quick cooking, perfect for a weeknight! The mushroom sauce takes it over the top but you could just serve it with your favorite steak sauce (or ketchup!). Since I spent a little extra money on steak I saved by purchasing sliced button mushrooms instead of more expensive cremini mushrooms. You could puree steamed cauliflower in a food processor but I find a potato masher easier to clean!
Ingredients: small head cauliflower (about 1 1/2 pounds), unsalted butter, kosher salt and black pepper, olive oil, skirt steak, cremini mushrooms, red or white wine (or substitute beef stock), fresh flat-leaf parsley
Recipe here.
Wednesday: Leftover Chili
Leftovers, Gluten free
Leftover chili is so versatile. Serve over a baked potato with sour cream, shredded cheddar cheese and green onions or mix into your favorite macaroni and cheese recipe. I like Frito Pie, simply Fritos topped with chili and shredded cheese!
Thursday: Rotini with White Beans and Escarole
Pasta, Vegetarian, in season vegetable, 30 minute prep
Image by: SummerTomato
Escarole is in season and readily available in the supermarket. Radicchio, endive, kale, spinach, or swiss chard can be substituted for escarole.
Ingredients: uncooked rotini, extra-virgin olive oil, garlic cloves, crushed red pepper, escarole, vegetable broth, canned cannellini beans, salt, Parmigiano-Reggiano cheese
Recipe here.
Friday: Take Out
I’m taking a break and ordering out!
Saturday: Clean out the fridge
Time to eat all the leftovers and odds and ends in the fridge to make room for grocery shopping on Sunday.
