There are few things better than the scent of cinnamon on a Saturday morning. While these waffles aren’t quite as decadent as fresh cinnamon rolls, they do offer more instant gratification. I had some toasted hazelnuts left over from another recipe and added them on a whim — turned out delicious. A little sweet, and warmly satisfying. (On yet another snow day.)

Recipe: Cinnamon Hazelnut Waffles

Ingredients:
2 cups unbleached flour
4 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
1 3/4 cups milk
1/2 cup butter, melted and cooled
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 cup toasted hazelnuts, finely chopped

Instructions: Preheat waffle iron.

In a bowl, whisk together flour, baking powder, salt and cinnamon. In another bowl, whisk eggs until frothy. Add milk, sugar, butter and vanilla and stir to combine. Add dry ingredients and mix until combined (you may have some small lumps still). Stir in the hazelnuts.

Cook on hot, oiled waffle iron. I use about 1/2 cup of batter per 4-inch-square. Makes 10 4-inch waffles. Enjoy! (Leftover waffles can be frozen and then popped in the toaster for quick breakfasts during the week.)

Cooking with Kids note: Waffle irons can be highly tempting to curious preschoolers … particularly ones who feel compelled to touch and see when you tell them it’s really hot. So for best results, I recommend letting young children help with the whisking, but distracting them in another room for the actual cooking. My son also likes to help garnish for the photographs (as seen above).

This twist on the classic winter soup is one of those happy accidents that happens when you don’t have quite enough of one ingredient — or in this case, a very petite butternut squash. I supplemented with two sweet potatoes and loved the richer flavor it gave the soup. It’s light on the curry, for the boy’s sake — and the husband and I just supplemented the spice with a dash of smoked paprika on top. Easy and tasty. Enjoy with grilled cheese sandwiches, or a side salad and rolls for an easy weeknight dinner.

Recipe: Curried Sweet Potato and Squash Soup
Adapted from MarthaStewart.com

Ingredients:

• 1 smaller butternut squash, peeled, seeded and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 small yellow onion, diced
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon curry powder
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon sea salt
• 2 cups vegetable broth
• 15 ounces coconut milk
• smoked paprika, to garnish

Instructions: Heat olive oil in soup pot over medium heat. Add onion and garlic and cook until softened and translucent, about 4 minutes. Add curry powder, ginger and salt and sauté another minute. Add squash, sweet potatoes and broth and bring to a boil over high heat. Lower the heat to medium low and simmer for 20 minutes. Stir in the coconut milk and simmer another 10 minutes. Remove from heat and puree with an immersion blender or in a blender. Serve, with a pinch of smoked paprika (and swirl of reserved coconut milk), if desired. Makes 4-6 servings. Enjoy!

We were very disappointed to lose the mushroom vendor from our neighborhood (Del Ray) market this past year, especially as I had made such great progress the prior year in convincing my previously mushroom-adverse husband that they really weren’t so bad. So now to get our local ’shroom fix I have to head to one of the FreshFarm markets, which means Dupont Circle in the winter months.

The preferred choice of both the husband and my son are these cute, sweet little honey mushrooms. They require little effort to prepare, and for a really easy meal, I whipped up some instant polenta, with a generous touch of cheese, then topped it with leftover tomato sauce and sauteed mushrooms.

Quick and scrumptious, what could be better for a (meatless) Monday night?

Recipe: Polenta al Funghi (Mushroom Polenta)

Ingredients:

• 1 pint honey mushrooms
• 1 box instant polenta
• 4 cups water
• salt
• 2 tablespoons butter
• 1/3 cup grated parmesan cheese
• 1 cup pasta sauce

Instructions:

1. Bring water to a boil.

2. Rinse mushrooms and pat dry. Heat a dry skillet over medium heat. Add mushrooms and cook, stirring only once or twice, until they begin to darken. Add 1 tablespoon butter to pan and remove from heat. Season mushrooms with sea salt and pepper.

3. Prepare polenta as instructed on package. When thickened, stir in 1 tablespoon butter and the cheese. Remove from heat.

4. Warm pasta sauce.

5. Spoon polenta onto plates, shaping a small well in the center. Top with a few spoonfuls of pasta sauce and scatter mushrooms over the top. Enjoy! Makes 4 servings.

After an extended holiday absence, we finally made it back to the Del Ray Farmers Market this past weekend. The winter market is small, with ringleaders Tom the Cheese Guy and Smith Meadows meats holding down the fort. There’s a new vendor this year, The Dressed Up Nut, selling sweet spiced nuts and gluten-free biscotti. I had a hankering for stew and picked up the convenient pre-cubed lamb meat from Smith Meadows.

I was also craving some fresh produce, so it was off to Dupont Circle’s FreshFarm Market on rainy Sunday morning. It was the off week for Next Step Produce (who alternates weeks in the winter) so I missed out on my watermelon radishes. These pretty carrots were a welcome shot of color in the dreary weather, though, and made their way into my Sunday night stew as well. (I think they were from New Morning Farm, but I’m not positive.) I also picked up some ravioli from Copper Pot (newish to the Dupont Market, I reviewed Chef Frigerio’s pasta last spring) for a farmers-market-fast-food dinner later in the week.

When it came time to cook the stew, I wanted to keep it relatively light, so I went with Moroccan seasonings as found in an Epicurious recipe. I added fingerling potatoes and those carrots, and instead of using the orange zest called for in the original recipe, I just squeezed the juice from a clementine into the pot at the end. (The husband has a thing about citrus zest.) Served over cous cous, it was a flavorful, warming winter stew. Best of all, it elicited a hearty, “I LOVE it,” from the boy, who asked for seconds of both meat and carrots. (And ate the side salad, but that’s another post.)

Recipe: Moroccan-Spiced Lamb Stew
adapted from Epicurious.com

Ingredients:

• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 1/2 pounds lamb shoulder, trimmed and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 pound fingerling potatoes, washed and cubed
• 1 1/4 cup water
• 4 carrots, peeled and sliced 1/2-inch thick
• juice of 1 clementine or mandarin orange
• fresh parsley, chopped

Instructions: Combine salt and spices in a bowl, then add lamb cubes and toss to coat. Heat olive in dutch over over medium high heat. Brown lamb on all sides, about 4 minutes. Remove lamb to a bowl. Lower heat to medium and add onion and garlic to pot; cook until tender and golden, about 5 minutes. Add potatoes and return lamb to pot. Add water and bring to a boil. Cover, reducing heat to medium low, and simmer for 1 hour. Add carrots and cook another 15-20 minutes, until lamb is tender. Remove from heat and stir in orange juice. Serve over cous cous and garnish with chopped parsley. Makes 6 servings.

That kale we can’t get enough of? I love to make myself a quick lunch of “green eggs and kale” (blanch kale, then poach eggs in the same water = greenish eggs), but am still hunting for a way to convince the husband and toddler of kale’s deliciousness. In the meantime, I add bits and pieces in dishes and hope that some of their nutrients (vitamins K, A, C, calcium, iron and more) rub off on the other ingredients, since the toddler is still pretty adept at picking out strange green pieces. (He did accidentally take a bite of this ziti with kale and didn’t spit it out this time, so I’m considering that a small victory.) Baked ziti is a great dish to incorporate stray winter produce languishing in your refrigerator, in this case, kale and carrots. Of course I used organic ingredients, including organic ricotta, cheese and pasta and natural, no-nitrates-added Italian sausage. And I’m submitting this hearty, healthy, classic family favorite for the 100th installment of Presto Pasta Nights. (Happy anniversary, Ruth!)

Recipe: Hearty Winter Baked Ziti

Ingredients:

• 1 pound ziti noodles
• 1 cup organic kale leaves, torn
• 12 ounces Italian sausage, crumbled (if using links, remove casing and dice)
• 3-4 cloves garlic
• 1 small yellow onion
• 3 organic carrots, halved lengthwise and thinly sliced
• 1 tablespoon oregano
• 28 ounces crushed tomatoes
• salt & pepper
• 1 pound whole milk ricotta
• 1 cup shredded mozzarella, romano and parmesan cheeses

Instructions: Bring water to boil in a large stock pot.

Heat oil in dutch oven over medium heat. Add sausage and cook until evenly browned. Remove sausage from pan and set aside, covered.

Lower heat to medium low and add garlic and onion. Cook 2-3 minutes until translucent. Add carrots and cook another 2 minutes. Stir in oregano, sausage and tomatoes and simmer for 10 minutes. Season with salt and pepper to taste (go easy on the salt if your sausage is already salty).

While sauce simmers, cook pasta for 6 minutes (or 2/3 of minimum recommended cooking), adding kale for the last minute. Drain.

Stir together pasta, kale, ricotta and 1/2 of the sauce. Pour into 9×13-inch baking pan. Pour remaining sauce over top, then spead shredded cheeses evenly over top. Bake at 400 degrees for 35-40 minutes, until cheese is golden. Makes 10-12 servings. Enjoy!

Submitted to Presto Pasta Nights, created and hosted by Ruth of Once Upon a Feast. Be sure to share your favorite pasta recipe for the special 100th round-up!