One of the joys of winter for me is having more time to spend preparing food in my own kitchen. While it is an amazing experience to dine out, there is great satisfaction in plating gourmet menus that you have created.
While not all recipes are a success, as my family will attest, together we have compiled a thumbs-up collection of recipes that allow us to eat for decadent taste and use ingredients that have some benefit.
We could compare eating nutritious food with filling our vehicles with fuel. The machines do not run well on water, and our systems do not function well on low nutrient food choices.
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Scientists are more than ever studying the effects of food as medicine. Ongoing studies show that top choices for healthy eating are green tea, colourful vegetables, mushrooms, red wine (in moderation), grapes, apples, strawberries and parsley. Note that the last two are now linked to healthy brain function. Strawberries are a stimulant (good for a morning meal) and parsley is a slight relaxant (good for an evening meal).
Here are some of our favourites.
Crème fraiche mushroom pasta
This dish is so creamy and delicious. My daughter and I make this in winter for the warming qualities. Incorporated are vitamin D-rich mushrooms and fresh chopped parsley. It is also a great way to use leftover bottles of white wine.
We used to order pasta dishes like this in restaurants, but now we have mastered this combination and can have some fun customizing. As always, it is good to accompany pasta with a side of fresh greens and dressing of your choice.
Pasta:
- 1 package tagliatelle pasta (see notes) 500 g
Sauce:
- 1 tbsp. oil 15 mL
- 1 tbsp. butter 15 mL
- 2 c. fresh mushrooms, sliced 500 mL
- 2 garlic cloves, crushed or 1/2 tsp./2 mL powder 2
- 1/2 c. white wine 125 mL
- 1 tbsp. freshly choppedparsley 15 mL
- 1 c. crème fraiche or full-fat cream 250 mL
- salt and ground black pepper
For the pasta:
Prepare the tagliatelle pasta in a large pot of salted water according to the package instructions. Once cooked, drain and reserve a couple of tablespoons of the cooking water.
For the sauce:
While the pasta is cooking, heat the oil and butter (it is important to use both) in a large skillet or pan. Add the sliced mushrooms and sauté for approximately four minutes. Once the mushrooms are golden, add the garlic and parsley and continue cooking for 30 seconds until aromatic. Stir while the flavours combine.
Next, pour in the white wine and lower the heat to medium. Cook for a few minutes, stirring until the wine has reduced.
Add in the crème fraiche or regular cream and season to personal taste with salt and ground black pepper and simmer for two minutes.
For serving:
Get your pot of cooked pasta, add the reserved cooking water and the mushroom sauce and stir together. Plate in pasta bowls and top with a sprinkling of chopped fresh parsley if desired. Makes four servings.
Notes:
This recipe calls for tagliatelle pasta, which is fun because it comes in balls. It can be found in the dry pasta section of grocery stores. If you do not want to try this pasta, the recipe works well with thick noodles like fettuccini.
It is also a great recipe with which to try nutritional yeast. The flavour lends itself to the combination of foods and many who choose a meatless diet rely on this product for the nutritional punch of vitamin B 12.
The slightly cheesy flavour is so good. It was my first time buying it and I will definitely keep a spot in the pantry for it in the future. Start by adding about 1/4 c./60 mL to test. In the above recipe, it was added to the sauce.
You could add some cooked chicken for a boost of protein if desired.
Adding grated fresh Parmesan cheese on top of the plated pasta is also a flavour boost. Be creative!
Source: Adapted from Chef Clodagh McKenna on CTV recipes.
Caramelized red grapes
This is a refreshing dessert that is great after a more filling meal.
- 5 c. seedless red grapes, washed and dried 1.25 L
- 2 c. sour cream 500 mL
- 1/2 c. sugar 125 mL
- 2 tsp. vanilla 10 mL
- 1/4 c. butter 60 mL
- 1/4 c. brownsugar 60 mL
Rinse and dry grapes for best results. In a large mixing bowl, combine the sour cream, sugar and vanilla. Gently stir the grapes into this mixture. Pour into a 9 X 13 pan (22 X 33 cm), set aside.
In a saucepan, bring the butter and brown sugar to a boil. Pour over the grapes. Do not stir. Chill for three to four hours. Serve in small dessert bowls or with toothpicks/appetizer forks. Serves six to eight. Source: www.recipeland.ca.
Brown sugar banana bread
This is a rich banana bread. I have my old faithful recipe but this one uses only brown sugar and a bit of spice, which changes the flavour and keeps the bread moist. Serve at coffee break or cheat and have it for breakfast. Serve with sliced cheese and a side of fresh berries.
- 1-3/4 c. all purpose flour 425 mL
- 1 tsp. baking soda 5 mL
- 1 tsp. salt 5 mL
- 1/2 tsp. ground cinnamon 2 mL
- dash of nutmeg
- 3/4 c. brown sugar, packed 175 mL
- 1/2 c. unsalted butter room temperature 125 mL
- 2 large eggs, room temperature 2
- 3 very ripe bananas mashed (approx. 1 3/4 c./425 mL) 3
- 1 tsp. vanilla 5 mL
Preheat oven to 350 F/ (180 C). Prepare a 9×5 inch loaf pan.
In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg.
In another large mixing bowl or the bowl of a mixer, beat the sugar and butter together on high speed until light and fluffy. Beat in the eggs one at a time, scraping down the bowl between each addition. Then pour in the vanilla extract and stir.
Mix in the mashed bananas and then add the dry ingredients. Fold together with a spoon or spatula until just combined. If you overbeat the bread, it will be less tender and moist.
Pour the batter into the prepared loaf pan.
Bake for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean. Let cool in the pan for 20 minutes, then remove and finish cooling on a wire rack. Makes one loaf.
Source: Adapted from www.preppykitchen.com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
