As we gently manoeuvre through our Canadian winter, we adapt to the temperatures that we are in with our environment and what we eat.
Our beds have extra blankets, our clothing has extra layers and our food is mainly warm, with lots of flavour and spice paired with a hit of freshness and seasonal offerings such as citrus fruits.
Our inside air is dry due to heating, and nothing is more refreshing than a fresh cut red grapefruit, a sweet slice of fresh orange or a crisp green side salad.
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It is also a time when we are going through the house as we put holiday items away and perhaps have some time to go through closets, pantries and refrigerators to organize and refresh.
Try some menus that will help to use up any extras in the dark corners of our food storage.
French beef stew
This traditional dish is a perfect example of winter comfort food, using up vegetables that are in the vegetable drawer or cold room. It’s so perfect for those chilly evenings. Pair with a side salad with citrus notes such as added orange pieces, or leftover canned mandarins.
- 3 lb. beef stew meat, like a chuck with white fat running through or well-marbled, cut into 1 1/2-inch pieces (about 5 to 6 cups) 1.36 kg
- 2 tsp. salt 10 mL
- 1 tsp. ground black pepper 5 mL
- 3 tbsp. olive oil or butter 45 mL
- 2 medium yellow onions, cut into 1-inch chunks
- 4 cloves garlic, peeled and smashed (1 tsp./5 mL of powder)
- 2 tbsp. balsamic 30 mL
- 1 1/2 tbsp. tomato paste 20 mL
- 1/4 c. all-purpose flour 60 mL
- 2 c. red wine 500 mL
- 2 c. beef broth 500 mL
- 2 c. water 500 mL
- 1 bay leaf
- 1/2 tsp. dried thyme 2 mL
- 1 1/2 tsp. sugar 7 mL
- 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
- 12 small white boiling potatoes (baby Yukons), cut in half 12 Adapt the numbers to the potatoes you have on hand.
- fresh chopped parsley, and or dill or serving (optional)
Preheat the oven to 325 F (160 mL) and set a rack in the lower middle position.
Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat one tablespoon of the olive oil or butter over medium heat. Brown the meat in two or three batches, turning with tongs, for about five minutes per batch; add one tablespoon more oil for each batch. This allows the beef to be evenly browned on each side. Place the meat on a large plate and set aside.
Add the onions, garlic and balsamic vinegar to the Dutch oven; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about five minutes.
Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, one to two minutes.
Add the wine, beef broth, water, bay leaf, thyme and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven and braise for two hours.
Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened and the meat is tender.
Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.
This stew improves in flavour if made at least one day ahead. Reheat, covered, over medium heat.
Garnish with fresh parsley and/or dill, if desired. Serve with a hearty bread or bun for dipping. This recipe takes three to four hours with prep time and roasting. Serves six.
Note: If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.
For a thicker sauce, mash two tablespoons each softened butter and flour into a paste. Bring the stew to a simmer on the stovetop, then stir in small amounts of the paste, letting it dissolve and thicken the sauce before adding more.
Want to make the stew in a crockpot? Sear the meat and cook the onions and garlic as instructed. Then transfer everything to the slow cooker with the carrots, potatoes, water, wine, and broth; cook for four to five hours.
When making ahead or for the freezer, simply prepare the stew as directed and then cool it to room temperature before refrigerating. It can be stored in the fridge for up to three days. Reheat on the stovetop over medium-low heat until hot.
If you want to freeze the stew, transfer it to an airtight container once it has cooled. It can be frozen for up to three months. To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop.
Source: adapted from www.onceuponachef.com.
Romaine greens with oranges and pecans
Make this meal complete with this green salad.
- 2 heads of fresh romaine lettuce, washed and torn into bite sized pieces
- 1/2 c. pecans halves 125 mL
- 2 oranges, peeled and sliced or segmented or 2 cans of mandarins, drained
- Add in a handful of red berries of your choice, dried cranberries or pomegranate seeds to accent the salad.
Dressing
- 1/4 c. vinegar 60 mL
- 1/2 c. oil of your choice 125 mL
- 1/4 c. sugar 60 mL
- 1 tsp. salt 5 mL
- 1/2 small red onion, finely chopped
- 1 tsp. dry mustard (substitute liquid mustard if necessary) 5 mL
- 2 tbsp. water 30 mL
Place the lettuce, pecans and oranges in a large salad bowl. Combine the dressing ingredients in the blender. Make ahead of time and store in the refrigerator until ready to toss.
Winter roasted fruit
- 4 c. frozen peaches, peeled and sliced 1 L
- 1 1/2 c. fresh blueberries 375 mL
- 1/8 tsp. ground cinnamon .5 mL
- 3 tbsp. brown sugar 45 mL
Preheat the oven to 350 F (180 C).
Spread sliced peaches and blueberries in baking dish. Sprinkled with cinnamon and brown sugar.
Bake at 350 F for about 20 minutes, then adjust oven settings to a low broil and broil for about five minutes, or until bubbly. Serve warm, or let cool, cover and refrigerate.
Source: https://shewearsmanyhats.com/easy-roasted-fruit-recipe/
Berry parfait
This is a healthy way to satisfy your craving for dessert and clean the fruit drawer at the same time. You can add any fresh fruit you desire. Mix and match according to what is in season or what you have on hand.
- juice of two fresh squeezed oranges or a can of mandarin oranges
- 2 c. each sliced fresh blueberries, raspberries and sliced strawberries 500 mL
- 1 apple, peeled, cored and sliced
- 1 banana, sliced, (add just before serving)
- 2 c. whipped cream, optional 500 mL
In a large serving bowl, combine the orange with the fresh fruit. Mix to combine flavours. Scoop the colourful fruit mix into small parfait or fruit dishes. Top with whipped cream if desired or a scoop of vanilla Greek yogurt. Store leftover whipped cream and salad in airtight containers in the refrigerator.
Note: To whip cream properly, add the cool cream to a mixing bowl. Add approximately 1/4 c./60 mL of sugar to the cream (depending on your taste) as well as a teaspoon of vanilla. Whip on medium speed for one to two minutes or until soft peaks form when the beaters are lifted.
Oatmeal and peanut butter cookie bars
This is a cookie in a bar. It’s better than a store bought granola bar, a sweet and fibrous winter snack.
- 1/2 c. butter 125 mL
- 1 c. white sugar 250 mL
- 1/2 c. brown sugar 125 mL
- 3 eggs
- 1 1/2 c. peanut butter( choose a natural variety or one with less sugar, but no artificial sweeteners) 375 mL
- 1 tsp. vanilla 5 mL
- 2 tsp. baking soda 10 mL
- dash of salt
- 4 1/2 c. oatmeal 1.125 L
- 4 tbsp. hemp hearts or ground flaxseed or a combo of both 60 mL
- 1 c. chocolate chips 250 mL
Preheat the oven to 350 F (180 C).
Cream the butter and sugars together. Add eggs and peanut butter and mix. Stir in vanilla, baking soda, salt, oatmeal and hemp hearts/or flaxseed. Stir in chocolate chips. Spread it in a lightly greased 10 by 15 inch ( 25 X 38 cm) pan and bake for 25 minutes. Don’t over bake or it will be too dry.
Cranberry cake
I always have cranberries on hand, either fresh or frozen. If you have any left over from the holidays, use them up.
- 3 eggs
- 2 c. sugar 500 mL
- 3/4 c. butter, softened 175 mL
- 1 tsp. vanilla 5 mL
- 2 c. all-purpose flour 500 mL
- 1 1/2 c. fresh or frozen cranberries 375 mL
Preheat oven to 350 F (180 C). With a mixer, beat the eggs with the sugar until slightly thickened and light in colour, about five minutes. The batter should stream off the beaters.
Add the butter and vanilla, mix two more minutes. Stir in the flour until just combined. Add the cranberries (if using frozen, mix immediately and gently) and stir to mix throughout.
Spread in a buttered nine by 13 inch (22X 33 cm) pan. Bake for 40 to 50 minutes, or until very lightly browned and a toothpick inserted near the centre of the cake comes out clean.
Let cool completely before cutting into squares for serving. A dollop of ice or whipped cream takes this cake to the next level. Source: www.barefeetinthekitchen.com
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
