The holidays are but a memory and the winter cold has set in. I am always inspired to clean, organize and update my home after the vibrant decorations are all taken down and the place looks rather dull.
This unusual desire to clean also extends to the cupboards, refrigerator and freezer. Getting into the corners can lead to some of the most creative and interesting menus.
My cleaning uncovered cheese block ends, dried grated cheese, ends of yogurt and sour cream containers, dusty canned goods, frozen fruits and vegetables with just corners left and refrigerator drawers full of less than excellent fresh fruits and vegetables.
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The month of January is always the worst as I have stocked up for the holiday season in December and often bought too much so I wouldn’t be short.
One of my first finds was a bag of red grapefruit that I bought because it is nutritious, hydrating, in season and on sale. I love juicy red grapefruit, but maybe a full bag was too much! The solution was to try something new.
Broiled red grapefruit
- 2 grapefruit, cut in half 2
- 1/4 c. brown sugar 60 mL
Preheat the oven’s broiler and set the oven rack about six inches from the heat source.
Place grapefruit halves, cut sides up, onto a baking sheet; sprinkle each with a heaping tbsp./15mL of brown sugar. Broil the grapefruit until the brown sugar has melted and begins to bubble, three to eight minutes. You will have to watch. Let cool for a few minutes before eating warm.
Yogurt Pancakes
These pancakes have substance with added protein. Add some expiring fresh or bottom of the bag frozen berries of your choice. We have thrown in frozen cranberries, pomegranate seeds, blueberries and saskatoon berries. Using fresh blueberries is our first choice even if they are squishy.
- 1 c. vanilla or plain Greek yogurt 250 mL
- 2/3 c. milk 160 mL
- 4 large eggs 4
- 2 tbsp. maple syrup or sugar 30 mL
- 2 tsp. pure vanilla 10 mL
- 2 c. flour 500 mL
- 1 tsp. baking soda 5 mL
- 1 tsp. baking powder 5 mL
- 1/2 tsp. salt 2 mL
- optional: 2 tbsp./30 mL of hemp seeds or ground flax for added nutrition
In a large mixing bowl, whisk together yogurt, milk, eggs, syrup and vanilla. In another bowl, whisk together flour, baking soda, baking powder and salt. Add hemp seeds or ground flaxseed if desired.
Add the dry mix to the yogurt mixture and combine until smooth. Batter will be thick but pourable. Add a splash more milk if necessary.
Heat a large skillet over medium heat. Spoon in the batter, and as soon as it hits the pan, add a sprinkle of fruit of your choice. Cook pancakes until bubbles begin to appear on top. Flip when the underside is golden brown. Cook the other side for about one minute more depending on size.
Once done, serve immediately or keep warm in a baking dish. Top with maple syrup and voila, breakfast or brunch is served! Serves four. Makes eight pancakes.
Source: Adapted from Good Housekeeping magazine
Spiced Chicken Bake
In January, I like simple oven meals with a side of fresh vegetables or a green salad to combat the dryness of the indoor air.
- 4 to 6 boneless chicken breasts, fresh or thawed from frozen4 to 6
- 2 tbsp. oil (I used extra virgin olive oil) 30 mL
- salt and pepper
- 1 1/2 c. uncooked white rice 375 mL
- 2 1/2 c. chicken broth 625 mL
- 1/4 c. heavy cream, optional but adds some creaminess (I used left over whipping cream or milk with fat) 60 mL
- 1/2 tsp. salt 2 mL
- 1/4 tsp. pepper 1 mL
- 1 1/2 tsp. chili powder 7 mL
- 1/2 c. frozen corn (I have also used peas) 125 mL
- 1 1/2 c. peppers, sliced 375 mL
- 1/2 c. shredded cheese 125 mL
Preheat the oven to 375 F (190 C)
Heat a Dutch oven on the stove top. If you do not have a pan that can be used on the stovetop and in the oven, use a skillet and then add to a baking dish.
Coat the chicken with some olive oil and place in the hot skillet. Do not add oil to the pan, just on the chicken. Season with salt and pepper.
Let cook for three to four minutes and turn. Chicken will release easily from the pan once it is at a perfect sear. Turn and cook another three to four minutes. Remove from the pan and set aside.
Then add uncooked rice to the chicken juices in the dish and cook until fragrant, about two to three minutes.
Add the chicken broth, cream, salt, pepper and chili powder to the rice mixture. Top with vegetables and peppers, and lay the chicken over top. Sprinkle with shredded cheese, cover and place the dish in the oven and bake for 30 to 40 minutes. Serves four.
Quesadillas
When time is of the essence, try a quick skillet dish that uses up leftover roast chicken or ground beef. This dish is requested often at our house. Serve with a steamy soup or veggies and dip.
- 4 large flour tortillas 4
- 4 c. cooked chicken, diced 1 L
- 1/8 tsp. cayenne pepper .5 mL
- 1/2 tsp. chili powder 2 mL
- 1/2 c. chopped onions 125 mL
- 2 c. shredded cheese 500 mL
- 2 c. medium salsa 500 mL
- sour cream
Season the cooked chicken with cayenne pepper and chili powder. Spread 1 c. (250 mL) of the chicken on half of each tortilla. Add onions and cheese over the chicken.
Fold the tortilla in half and place in a large heated skillet, press down gently until quite flat. Cook two at a time over medium heat for approximately four to five minutes on each side until lightly browned and cheese is melted. Gently flip about half way through the cooking.
Cut into three wedges and serve salsa and sour cream on the side.
Crumb-topped Fruit
My niece and nephew always joke about this mixture that they call fruit drawer dessert. It is simple, delicious and uses up bits of fruit from the refrigerator or freezer.
- 5 c. frozen or fresh fruit of your choice. If you are using fresh fruit, cut or slice thin. 1.5 L
- dash of salt
- 2 tbsp. sugar 30 mL
- 1/2 tsp. cinnamon 1 mL
- 1 tbsp. fresh squeezed lemon juice 15 mL
Topping:
- 1/4 c. flour 60 mL
- 1/4 c. brown sugar 60 mL
- 1/4 c. cold butter 60 mL
Preheat the oven to 375 F (190 C).
Layer the fruit of your choice in a prepared casserole dish or a 9×13 inch (22×33 cm) pan or baking dish. Sprinkle a dash of salt, sugar, cinnamon and a squeeze of lemon juice. Stir.
In a bowl, mix the flour and brown sugar. Cut in the butter with the dry ingredients until crumbly. Sprinkle over the fruit. Bake for 45 to 50 minutes or until golden. Serve warm with vanilla ice cream.
Pineapple Muffins
A great way to use canned pineapple.
- 4 oz. cream cheese, softened 125 g
- 1 c. sugar 250 mL
- 1 egg 1
- 1 tsp. vanilla 5 mL
- 1/2 c. sour cream 125 mL
- 19 oz. can crushed pineapple, drained 540 mL
- 2 c. all-purpose flour 500 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. salt 2 mL
Preheat the oven to 350 F (180 C). Prepare the muffin pans.
In a large mixing bowl, beat the cream cheese and sugar together. Then beat in the egg and vanilla. Add sour cream and mix. Stir in the pineapple.
In another mixing bowl, stir together the flour, baking soda and salt. Gradually add the dry ingredient mix to the pineapple mix. Stir until moistened. Fill the muffin tins three-quarters full and bake for approximately 30 minutes. Makes 16 muffins. Source: Company’s Coming
Chocolate Chunk Cookies
This is a recipe that uses leftover chocolate pieces.
- 1 c. butter, softened 250 mL
- 1 c. granulated sugar 250 mL
- 1 c. brown sugar, packed 250 mL
- 2 eggs 2
- 2 tsp. vanilla 10 mL
- 3 c. all-purpose flour 750 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. baking powder 2 mL
- 1 tsp. salt 5 mL
- 2 c. chocolate chunks, broken into small pieces 500 mL
Preheat oven to 375 F (190 C) and prepare baking sheets.
In a mixing bowl, cream together the sugars and butter until smooth. Add the eggs and vanilla and beat until fluffy.
In another bowl, mix the flour, baking soda, baking powder and salt, then fold the dry mixture into the wet with a spatula until combined. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For more flavour and a more golden colour, chill the dough longer.
Roll the dough into balls consisting of two to three tbsp. Cookies should be at least two inches apart. Bake for nine to 12 minutes, or until the edges have started to barely brown. Cool. Makes approximately 36 cookies. Source: www.joyfoodsunshine.com
Resetting your home also means updating your living spaces, which should be a reflection of all the things that make you happy. This includes adding some of your favourite colours to combat the winter darkness.
It could be as easy as a colourful throw or some fresh flowers. Put out only things that you love. Display photographs or personal effects of special people or places that inspire good memories.
If there are things in your home you do not like, remove them and you will find your environment is more renewing.
Another cold January job is to tackle paperwork. In the area where I work, the drawers seemed such a mess. It was too chilling to go outside, so I started going through it paper by paper. What seemed like a thankless job turned out to be heartwarming.
Many years ago, when our readers were still letter writers, I received a most touching letter after sharing a story in the column about my great-grandmother, Hattie Alexander Foster, who lived where I was living at that time. She used to put candles in the windows to help lead people who may need warmth or direction in the cold winter prairie darkness. It was an act of humanity, to help others in her own way.
I received this note, which I have saved. Although hidden in a drawer, it comes with such a powerful message even many years later. Here is the letter, dated Dec. 22, 1997.
Dear Jodie,
I enjoyed your article about the candles in the window from The Western Producer. I can recall my mother lighting candles when the hydro failed (southern Ontario) for warmth and for light. Somehow those candles exude a peace and tranquility.
Sadly, both of my parents are gone now and I guess our lives are as candles. We are a small light for a while and then go to be with our maker.
Life is too brief isn’t it? I thought those days on the farm with Mom and Dad would never end but life changes all the while. I am glad that you shared such a fine article.
Sincerely,
A loyal reader from Alma, Ont.
Take time to get into your corners. You just might find inspiration that reminds us that life is so precious.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
