We are now well into the New Year. I like to think of this time of year as a chance to make small simple changes that will bring renewal to our long winter days.
Use delicious food to help with this restoration time.
Chilled lemon flush
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This drink combination has such a unique and addicting taste. It is a mix of ingredients that is designed to flush your system as you start your day. It compares to washing your face, but instead cleans the pipes.
I have used this recipe for years and have often added protein to it. Recently, I spoke with the lady who shared this drink with me, and she insisted that you do not add protein because this would interfere with the kick start.
Drink it and have a protein breakfast such as Greek yogurt or eggs about 30 minutes later.
I keep a parsley plant in the kitchen just for this recipe!
- 1 lemon, (room temperature gets the most juice) squeeze and use the juice 1
- 1 tsp. olive oil 5 mL
- 2 tbsp. chopped fresh parsley 30 mL
- 1 tbsp. chopped fresh ginger root 15 mL
- 1 banana 1
Put all the ingredients in a blender with water and some ice. Mix until smooth and enjoy.
Sweet and sour meatballs with rice
After the increased food preparation of the holidays, I am now ready for a menu that comes together quickly, can be placed in the middle of the table for plating and delivers taste, colour and winter fuel.
This sweet and sour recipe is a family favourite. You can prepare this meal on the stove top or roasted in the oven.
Sauce
Combine the following ingredients:
- 1/2 c. ketchup 125 mL
- 1/2 c. chili sauce 125 mL
- 4 tbsp. soy sauce 60 mL
- 1/2 c. water 125 mL
- 1/2 c. brown sugar 125 mL
- 2 tbsp. vinegar 30 mL
- 2 tbsp. mustard 30 mL
- 1 medium chopped onion 1
- 1 c. finely chopped celery 250 mL
- salt and pepper to personal taste
Meatballs
Combine the following ingredients:
- 2 lb. ground beef 900 g
- 1/2 c. milk 125 mL
- 1 c. bread or cracker crumbs 250 mL
- 1 tsp. Worcestershire sauce 5 mL
- 1 medium to large onion, finely chopped 1
- 2 eggs (at room temperature) 2
- salt and pepper to taste
- 2 tbsp. fresh cut parsley for extra flavour (optional) 30 mL
In a small mixing bowl combine the sauce ingredients. Over medium heat, bring to a near boil. Remove from heat and let sit.
In a large bowl, mix the meatball ingredients and form into one inch balls.
Heat oil in a large skillet or Dutch oven. Add meatballs and lightly brown. Then add sauce ingredients, and bring sauce to a gently boil. Stir and let simmer until 30 minutes.
While simmering prepare the rice:
- 1 1/2 c. uncooked rice 375 mL
- 2 tbsp. butter or oil 30 mL
- 3 c. water 750 mL
- dash of salt
Combine rice, butter, water and salt in a large pot. Bring to a boil, and then stir and simmer for approximately 20 minutes until light and fluffy. Serve with the above sweet and sour sauce.
Note: The dish can also be prepared in the oven. Bake at 350 F (180 C). Put rice and meatballs with sauce in separate Dutch ovens or baking pans. Roast the beef and sauce for 1 to 1 1/2 hours, and the rice for approximately 45 minutes. Enjoy with a crisp green salad or a side of steamed green peas for colour.
Balsamic green salad
- 8 c. loosely torn greens such as lettuce 2 L
- 1/2 medium red onion, sliced into rings 1/2
- 1 peeled and sliced cucumber 1
- 1/2 c. crumbled feta cheese 125 mL
- 1/4 c. chopped nuts such as walnuts or pecans 60 mL
- 1/4 – 1/2 c. balsamic vinaigrette dressing 60 – 125 mL
Combine all of the ingredients accept the dressing. Toss. Add dressing just before serving or serve on the side.
Note: Make it a meal salad by adding grilled or roasted protein of your choice such as chicken, beef or turkey. Or, for a meatless option, serve equal servings of precooked chickpeas, lentils or beans.
Another option is to make your own dressing.
Easy balsamic vinaigrette
- 1/2 c. olive oil 125 mL
- 1/4 c. balsamic vinegar 60 mL
- 1 tsp. honey 5 mL
- 1 tsp. Dijon mustard 5 mL
- 1 green onion, minced 1
- 1 clove garlic, minced
- (1/4 tsp./1 mL powder) 1
- salt and pepper to taste
Combine the olive oil, balsamic vinegar, honey, Dijon mustard, onion, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined. Drizzle over salad just before serving.
Serves six.
Fruit compote
Simplicity is trending in the food world. Using small numbers of ingredients in recipes keeps food wholesome and full of flavour.
I am often lured by recipes that create heavenly aromas while cooking. It makes the home smell and feel comforting and gives a sense of connection as people come around the table to share a meal.
In the winter months, as many of you know, I rely on frozen produce because fresh is not in season where we live. Frozen fruits and vegetables are very economical, especially if bought on sale, and offer close to the same nutrients as fresh.
I also love a dessert served with a cup of good old Red Rose tea as the finish to a lovely meal.
However, I do not need anything fancy, so I have resorted to using fruit done on the stovetop.
Here is a very quick dessert idea that can be served with yogurt, on top of cake or with a scoop of vanilla ice cream (Breyers Natural Vanilla would be my pick).
Another option is to use this recipe on Sunday morning to top those pancakes or French toast.
- 4 c. frozen fruit such as peaches, blueberries, cherries, strawberries or raspberries 1 L
- 1/4 c. sugar 60 mL
- dash of salt
In a medium saucepan, combine the fruit, sugar and salt. Bring to a boil over medium heat, stirring often. This will take about seven minutes. Once boiling, reduce the heat to a simmer. If you want a smoother consistency, mash the fruit with a fork. Simmer for another seven minutes and then remove from the heat, cool slightly and serve over ice cream or your choice of a base.
Serve warm, or let cool, cover and refrigerate.
Blueberry pie bar
This is a simple but substantial dessert idea that can be a decadent finish to a meal or as a sweet at a mid-afternoon coffee gathering.
Crust and topping
- 1 1/2 c. flour 375 mL
- 1/2 c. sugar 125 mL
- dash of salt
- 3/4 c. cold butter cut into cubes 175 mL
Filling
- 2 eggs 2
- 1 c. sugar 250 mL
- 1/3 c. flour 80 mL
- 1/2 c. sour cream 125 mL
- dash of salt
- 3 c. frozen or fresh blueberries (if using frozen, do not thaw, and stir in gently but quick to avoid a blue mixture) 750 mL
Prepare a nine by 13 inch (22 X 33 cm) glass baking dish.
Preheat oven to 350F (180 C).
In a mixing bowl, add the flour, sugar, salt and cubed butter and beat until combined and just crumbly. Do not over mix into a dough. Remove one cup of flour mixture and set aside.
Take remaining mixture and firmly press into your baking dish, covering the bottom.
Bake 10 to 12 minutes or until just firm and not brown on the sides. Remove from the oven to cool.
While the crust is cooling, whisk the eggs in a large mixing bowl. Then add the sugar, sour cream, flour and salt. Now gently fold in blueberries just before pouring over the crust to avoid blue bleeding. Spoon over the top of the crust.
Sprinkle with remaining crust mixture.
Bake one hour or until top is lightly browned.
Cool 10 minutes before cutting into serving pieces.
Serve with a dollop of whipped cream or ice cream if desired.
Note: You could substitute other frozen fruit if desired.
Banana chip muffins
This recipe is great as a breakfast muffin or served as a dessert with fruit salad.
- 2 c. well mashed bananas 500 mL
- 3/4 c. packed brown sugar 175 mL
- 1 tsp. vanilla 5 mL
- 1 egg 1
- 1/4 c. oil 60 mL
- 1 1/2 c. flour 375 mL
- 1 tsp. baking soda 5 mL
- 1 tsp. baking powder 5 mL
- 1/2 tsp. salt 2 mL
- 1/8 tsp. ground nutmeg .5 mL
- 1/8 tsp. ground cinnamon .5 mL
- 1 1/2 c. flour 375 mL
- 2 tbsp. hemp seed (optional) 30 mL
- 1/2 c. dark chocolate chips (or chopped up chocolate chunks) 125 mL
In a large mixing bowl, combine the bananas, sugar, vanilla, egg and oil. Add the dry ingredients and mix well until the batter is quite smooth. Sprinkle in hemp if desired and fold in. Then stir in the chocolate chips or chunks. Pour into muffin tins and bake at 375 F (190 C) for 20 minutes.
As we navigate through the cold of winter, please take time to just relax. Curl up in a blanket and read that book that you did not have time to in summer, watch that movie that has been on your list and after a long day, there is nothing more effective than taking a warm bath or shower. The warm temperature prepares your body for sleep and restoration.
Boost the benefits by adding 1 c. (250 mL) of Epson salts and 1/2 c. baking soda to your water along with your favourite bath products. Soak for at least 15 minutes. Try to ensure that your bath care/skin care line does not include parabens or sulfates as ingredients. Just as with food, read the label and check www.ewg.org for health ratings of your products.
My favourites at this time are Everyone soap and lotion varieties, especially the ones with soothing lavender in winter.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
