I have learned to appreciate winter’s beauty rather than dwell on the seemingly endless days of cold, dreary weather.
If you had to choose a few good things about winter, what would they be?
Mine would be the sparkling white colour of the snow as the winter sun shines across the landscape, the guilt-free feeling of curling up and reading a good book and no yard work other than moving snow on occasion. And everyone appreciates the natural beauty of winter sunrises and sunsets. These are simple pleasures.
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We also embrace the food that is available. It is entertaining to recreate in our own kitchens restaurant meals we have enjoyed.
Calories’ torte
Calories is a restaurant we frequent in Saskatoon. I often leave inspired to recreate the soups and desserts. This is an easy version of a delectable torte.
- 1 pkg. white angel food cake mix
- 1 c. finely crushed pecans 250 mL
Make the cake according to package instructions, then gently fold in crushed pecans and cut the batter with a knife. Bake in an angel food pan (following the package baking instructions). Cool completely.
Caramel sauce:
This makes a large batch of sauce. You could half it if desired. I make the whole amount to have extra sauce to pour over plated slices as a garnish.
You could also store the extra in the refrigerator and use over vanilla ice cream.
- 2 c. whipping cream 500 mL
- 2 c. brown sugar 500 mL
- 2 tbsp. butter 30 mL
In a saucepan, bring the whipping cream and sugar to a boil. Cook for five minutes on low, stirring constantly. Take off the heat and add butter. It will thicken as it cools.
As sauce is setting, cut the completely cooled cake into an equal half (horizontal). Let stand.
Icing:
- 2 c. whipping cream 500 mL
- 2 tbsp. icing sugar 30 mL
In a mixing bowl, add the icing sugar to the whipping cream and beat on medium until stiff peaks form.
Torte assembly:
Separate the prepared cake layer. Drizzle the layer with sauce followed by whipped cream. Place the other cut layer on top and spread whipped cream on top and the sides of the entire cake.
Drizzle caramel sauce over the top and sides.
Makes eight to 12 slices.
Top with grated dark chocolate if desired. Or perhaps a fresh berry or two on the side. Source: www.mennonitegirlscancook.ca.
Blueberry cobbler
The beautiful glistening colour of the blueberries makes this dessert so pleasing. Bursting with antioxidants, we always have fresh and frozen blueberries on hand.
- 5 c. blueberries (fresh or frozen) 1.25 L
- 1/2 c. sugar 125 mL
- For the batter:
- 6 tbsp. butter 90 mL
- 1 c. flour 250 mL
- 1 c. sugar 250 mL
- 2 tsp. baking powder 10 mL
- 1/4 tsp. salt 1 mL
- 3/4 c. milk 175 mL
- ground cinnamon
Preheat oven to 350 F (180 C).
Slice butter into pieces and add to a 9×13 inch (22×33 cm) baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a mixing bowl, gently combine the blueberries and sugar.
In another bowl, mix together flour, sugar, baking powder, and salt. Stir in the milk, just until combined.
Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.
Bake at 350 F (180 C) for about 35-40 minutes, or until lightly golden on top.
Serve warm, with a scoop of ice cream. Makes six large and nine small servings. Source: www.tastesbetterfromscratch.com
Chicken gnocchi soup
What a satisfying soup — texture, flavour and warmth.
- 3-4 boneless skinless chicken breasts cooked and diced
- 1 stalk celery, chopped
- 1/2 white onion diced
- 2 tsp. minced garlic 10 mL
- 1/2 c. shredded carrots 125 mL
- 1 tbsp. olive oil 15 mL
- 4 c. chicken broth 1 L
- salt and pepper to taste
- 1 tsp. thyme (I have substituted parsley) 5 mL
- 2 c. potato gnocchi (available in the pasta section at most grocery stores) 500 mL
- 2 c. half and half cream or milk (not low fat) 500 mL
- 1 c. fresh spinach, chopped 250 mL
Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and sauté for two to three minutes, until onions are translucent.
Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for three to four minutes longer before reducing heat to a simmer and cooking for 10 minutes.
Stir in half and half, and spinach, and cook another one to two minutes until spinach is tender. Taste, add salt and pepper if desired.
Makes four to six servings. Source: www.lecremedelacrumb.com
Olive Garden green salad
Even in the cold weather, a fresh salad brings hydration to our menus.
- 6 c. chopped lettuce (like romaine or any lettuce of your choice) 1.5 L
- 1/4-1/2 c. shredded purple cabbage 60-125 mL
- 2 Roma tomatoes, sliced
- 1/2 red onion, thinly sliced
- 1/2 c. shredded carrots 125 mL
- black olives, sliced or whole (olives can be omitted if there are some non-lovers in the crowd)
- 1/4 c. shaved or freshly grated parmesan 60 mL
- 1 c. garlic croutons 250 mL
- pepperocinis (canned peppers for garnish if desired)
Olive Garden salad dressing:
- 1/2 c. olive oil 125 mL
- 1/4 c. white vinegar 60 mL
- 2 tbsp. mayonnaise 30 mL
- 2 tbsp. grated Parmesan or romano cheese 30 mL
- 1/2 tsp. lemon juice 2 mL
- 1 tsp. granulated sugar 5 mL
- 1 tsp. garlic powder 5 mL
- 1 tsp. salt 5 mL
- pepper to taste
In a large bowl, toss together lettuce, cabbage, tomatoes, onion, carrots and olives.
Top with Parmesan, croutons, and pepperocinis if desired.
Combine all dressing ingredients in a jar, shake vigorously.
Toss with dressing just before serving. Serves four to six.
Note: Store-bought dressings such as balsamic vinaigrette or zesty Italian work well with this salad as well.
I also like to add rinsed chickpeas for more texture and an additional source of fibre and protein.
Breadsticks
Warm breadsticks satisfy our need to dip and they leave the bowls very clean.
- 1 1/2 c. very warm water 375 mL
- 1 pkg. instant yeast (equal to 2 1/4 tsp.) 12 mL
- 2 tbsp. honey or sugar 30 mL
- 3-4 c. flour (more for kneading) 750 mL–1 L
- 2 tbsp. olive oil 30 mL
- 2 1/2 tsp. salt 12 mL
- 4 tbsp. salted butter, melted 60 mL
- 2 tsp. garlic powder 10 mL
Preheat oven to 400 F (200 C).
In a large bowl, stir together water, yeast, and honey (or sugar). Let the mixture rest for 10 minutes. It should rise and foam.
Then stir in two cups flour, olive oil, and salt.
Gradually mix in more flour (1 1/2 to two cups) until you have a soft, non-sticky dough.
With flour-dusted hands, transfer the dough to a floured surface and knead for two to three minutes.
Place the dough in a greased bowl, cover with a towel, and allow to rise for 10 minutes.
Divide dough into two equal parts. Divide each half into two equal parts again. Continue to do this until you have 16 equal-sized pieces of dough.
Roll each into a log about 10 inches long and place two-inches apart on a greased baking sheet.
Bake for five minutes. Meanwhile, stir together melted butter and garlic powder.
After five minutes, brush with half of the garlic butter and return to oven for six to eight minutes until golden. Brush with remaining garlic butter and serve.
Makes 16 sticks. Source: www.lecremedelacrumb.com
Oven-baked spaghetti
This one dish meal is creamy and comforting on a chilly day.
- 16 oz. spaghetti, uncooked 500 g
- 2 c. pasta sauce 500 mL
- 3 c. water (you could use broth if you want more flavour) 750 mL
- 1 tsp. oregano or Italian seasoning 5 mL
- 1 tsp. salt more or less to taste 5 mL
- 1 tsp. black pepper more or less to taste 5 mL
- 5 cloves garlic, minced (or 1 1/2 tsp. or 7 mL powder)
- 1 onion sliced thin
- 1 c. mozzarella cheese, shredded (or equal amounts of cheese variety of your choice) 250 mL
- 2 tbsp. olive oil 30 mL
- grated Parmesan cheese, optional
Preheat oven to 350 F (180 C).
In 11-by-17-inch baking dish, add all ingredients except for mozzarella cheese. I broke the uncooked pasta into pieces that would fit into the dish.
Stir well making sure that the noodles are covered with liquid.
Cover and bake for 50 minutes. Remove from the oven about 20-25 minutes in and give it a stir. You must do this mid-bake stir to allow the pasta to properly cook.
Top with mozzarella cheese and bake uncovered for an additional 10-15 minutes or until cheese is bubbly and the pasta is done.
Remove from the oven and top with grated Parmesan cheese if desired. Source: www.fooddolls.com
Oatmeal ginger cookies
Winter is made better with a substantial cookie alongside a warm drink or a glass of creamy milk.
- 2 c. old-fashioned whole rolled oats 500 mL
- 1 2/3 c. all-purpose flour (spoon & levelled) 400 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. salt 2 mL
- 2 tsp. ground ginger 10 mL
- 1 1/2 tsp. ground cinnamon 7 mL
- 1/2 tsp. ground nutmeg 2 mL
- 1/4 tsp. ground cloves 1 mL
- 3/4 c. butter, softened 175 mL
- 1 c. packed brown sugar 250 mL
- 1/4 c. sugar 60 mL
- 1 large egg, at room temperature
- 1/4 c. molasses 60 mL
Icing:
- 1 1/2 c. sugar 375 mL
- 1/4 tsp. pure vanilla extract 1 mL
- 1-2 tbsp. milk 15-30 mL
- pinch each ground cinnamon and ground ginger
Preheat oven to 350 F (180 C). Prepare baking sheets. Set aside.
Chop the oats in a food processor 10-12 times until you have a variety of textures — larger chopped oats with some fine oat flour.
Then whisk the oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a medium bowl. Set aside.
In another large mixing bowl, using a mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about two minutes. Add the egg and molasses and beat on high speed until combined, about one minute.
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be very thick and a little sticky.
Cover and chill the dough for 30-45 minutes in the refrigerator.
Scoop cookie dough, about 1.5 tbsp. of dough per cookie, and place three inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centres will look very soft.
Remove from the oven and allow cookies to cool on the baking sheet for five minutes before transferring to a wire rack to cool.
At this point, you can enjoy the cookies or if desired, you can ice them.
To make the icing: Combine confectioners’ sugar, vanilla extract, and one tablespoon of milk in a medium bowl. Use a fork to whisk until combined.
This will be very thick and you may need to add a touch more milk. You want the icing to be thick.
Once combined, add a very small pinch each of ground cinnamon and ginger. (Taste and add more if desired.) Lightly dip the tops of the cookies into the icing or lightly drizzle icing over top. Icing will set after a few hours. Makes 30 cookies. Source: www.sallysbakingaddiction.com
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
