The first snowflakes have tapped at my windows and blanketed the ground.
As I look out, I see my daughter and her friends trying to catch snow on their tongues. What simple fun they are having.
Watching them makes me realize how simplicity can make people truly happy. I think we should remember this observation as we enter the busy holiday season.
Peace and harmony should be the focus rather than spending money and running ourselves ragged to prepare an elaborate celebration. Is that not the reason for the season?
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This year, let’s plan to enjoy our families and friends by spending time together. Whether it is over a table filled with good food, gathered for a games night or out for a crisp evening stroll together among the lights, just do what makes you happy.
SLOW COOKER WINTER STEW
Your home will smell wonderful when you come in after a busy day to this dish cooking.
Cut and peel the vegetables the night before and throw the ingredients together in the morning before you leave. And what a great way to use the root vegetables from the garden. Serve with fresh sliced bread and pickled beets.
Follow this with fresh fruit such as grapes, sliced melon or strawberries and a chunk of chocolate.
2.5 to 3 lb. stewing beef 1 to 1.4 kg
1/4 c. flour 60 mL
1 tsp. salt 5 mL
1/2 tsp. pepper 2 mL
1/2 tsp seasoning salt
1 tsp. paprika 5 mL
1/8 tsp. cayenne pepper .5 mL
1 onion, chopped
4 potatoes, peeled, cubed
4 carrots, peeled, cut
2 parsnips, peeled, cut
1 stalk celery, chopped
1 1/2 c. chicken broth 375 mL
1 10 oz can mushroom soup 284 mL
2 tbsp. white wine 30 mL
Place meat in the slow cooker. In a small mixing bowl combine the flour, salt, pepper, seasoning salt, paprika and cayenne pepper. Pour the flour mixture over the meat and stir until the meat is coated. Add onion, potatoes carrots, parsnips, celery, broth, soup and wine to the meat mixture, and stir well. Cover and cook on low for eight to 10 hours or on high for four to six.
Note: You can also roast this in the oven at 350 F (180 C) for approximately two hours.
OATS
As the temperature drops and we wake up to dark chilling mornings and busy days ahead, I begin to crave a hot steaming bowl of oatmeal, sprinkled with brown sugar and milk.
So which type of oats should you buy?
Steel cut and large flake (old-fashi o n e d) oats are your best bets because they have a low glycemic index. That means they convert to blood sugar slowly, and you will stay full longer. Quick cooking and instant oats are also good for us but are processed more to speed the cooking process, which raises the glycemic index and decreases the staying power. I want a breakfast that sticks with me until lunch.
All types of oats are whole grain, so you get a boost of soluble fibre, the kind that helps your body lower cholesterol. Oats are also a good source of B vitamins, iron and zinc.Source: lesliebeck.com.
There are plenty of great options available if a warm cereal is not your thing or time is not on your side in the morning,.
Whole grain oat cold cereals such as Cheerios are a good option, as is prepared granola, such as my favourite, pumpkin flax plus granola from Nature’s Path.
Eating on the go? Check out the many varieties of oat granola bars. Just be sure that the label starts with oats and the sugar content is not high. In a rush, my kids have roared out of the door with a granola bar and banana or apple in hand! If you enjoy baking and have the time, try these oatmeal recipes that are sure to please.
APPLE BREAKFAST COOKIES
1/2 c. butter or margarine 125 mL
3/4 c. packed brown sugar 175 mL
2 eggs
1 c. flour 250 mL
1 tsp. cinnamon 5 mL
1/2 tsp. nutmeg 2 mL
1 tsp. baking powder 5 mL
1/2 tsp. salt 2 mL
1 c. old-fashioned oats 250 mL
1 c. peeled, chopped apple (granny smith is a good choice) 250 mL
1/2 c. chopped walnuts or pecans 125 mL
Preheat the oven to 350 F (180 C).
In a mixing bowl, cream together the butter and sugar. Beat in the eggs until well blended. Combine the flour, cinnamon, nutmeg, baking powder and salt.
Stir into the creamed mixture. Fold in the oats, apple and nuts.
Roll the dough into one inch balls and place on an ungreased cookie sheet. Makes 24 cookies.
Note: you can substitute pears or fresh/frozen cranberries for the apples.
Perfect with a glass of cold milk.
CRANBERRY OAT BANANA LOAF
The cranberries add seasonal flair to ordinary banana bread.
1 c. sugar 250 mL
1/2 c. butter or margarine 125 mL
1 c. mashed banana 250 mL
1/4 c. milk 60 mL
2 eggs
2 c. flour 500 mL
2 tsp. baking powder 10 mL
1/4 c. old-fashioned oats 60 mL
1 1/2 c. chopped fresh or frozen cranberries 375 mL
Preheat the oven to 350 F (180 C). Grease and flour a loaf pan.
In a mixing bowl, blend the sugar and butter together. Add the banana, milk and eggs and mix well. Add the flour, baking powder and oats, mixing until moist. Gently stir in the cranberries and pour into a loaf pan.
Bake for 60 to 70 minutes or until a toothpick comes out clean. Cool. Serve with sliced cheese if desired.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
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2.5to3lb. stewingbeef 1to1.4kg
5 mL
2 mL
2 mL
