Posts Tagged ‘winter’

Cranberry Applesauce

Wednesday, November 6th, 2013

My maple syrup and cider-sweetened cranberry sauce is a favorite on our Thanksgiving table, but for Thanksgivukkah I decided to give it a new twist, and make a cranberry applesauce to top those turkey and sweet potato (Thanksgiving leftover) latkes. I liked the cranberry so much that I may serve it as a latke topping every year, not just for Thanksgivukkah. It’s super simple to make with kids, too — especially kids who are old enough to peel and chop apples.

Maple Sweetened Cranberry Applesauce | FoodieTots.com

Recipe: Maple-Sweetened Cranberry Applesauce

Makes approx. 2 cups

Ingredients:

  • 2 large apples, cored and cut into large chunks
  • 1 cup whole cranberries
  • 1/3 cup maple syrup
  • 1/3 cup apple cider
  • 1/4 teaspoon salt

Instructions:

Note: For a less chunky sauce, peel the apples first.

1. Place all ingredients in a heavy, medium-sized pot. Place over medium low heat and cook, stirring occasionally, until apples and berries cook down to a chunky sauce, about 20 minutes. Cool before serving.

maple syrup action shot | cranberry applesauce by foodietots

Meatless Monday: Carrot Lentil Stew

Monday, January 30th, 2012

February is almost here and we’ve had just a couple of brief flirtations with snow thus far this winter, much to my kindergartener’s dismay. I keep reminding him that we tend to get our biggest snow storms in February, so there’s no need to completely give up hope just yet. In the meantime, we’re enjoying the unexpected bounty of sunny days, running around in the backyard and to the playground. And so quick and warming dinners are still very much in demand, like this hearty lentil stew. I’m sure Rachael Ray would classify this as “stoup,” thicker than soup but not quite a real stew. It hits the spot just fine on a chilly Meatless Monday, whatever you choose to call it.
carrot lentil soup

Recipe: Carrot Lentil Stew
Serves 4

Ingredients:

  • 2 cups red lentils, rinsed
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 4 carrots, chopped
  • 1/2 teaspoon cumin
  • 4 cups water
  • salt and pepper

Instructions:

1. Soak lentils in cold water for 30 minutes. Drain, set aside.
2. Heat olive oil in soup pot over medium heat. Cook onion several minutes, until translucent. Add cumin and cook 1 minute. Add carrots, lentils and water, stir, and bring to a boil on medium high. Reduce heat to medium low, cover and simmer 30-40 minutes, until lentils are falling apart. Season with salt and black pepper to taste.

Note: Red lentils, sadly, lose their color when cooked. So the carrots add an important element of color to what would otherwise be a bit dreary looking. You could swap in cubed, pre-cooked squash or sweet potatoes if you prefer.

Cinnamon Hazelnut Waffles

Thursday, February 25th, 2010

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).

Meatless Monday: Curried Sweet Potato and Squash Soup

Monday, February 22nd, 2010

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!

Meatless Monday ~ Mushroom Polenta

Monday, January 25th, 2010

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.