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Top 5 Winter Recipes
Vanilla Spiced Oatmeal
1/2 cup pecans
Toast the pecans in a dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3 to 5 minutes. Chop them coarsely. Combine the water, oats, raisins, and salt, if using, in a medium saucepan. Bring to a boil, reduce the heat to low and simmer, stirring a few times, until the oats are tender, about 5 minutes for old-fashioned oats or 1 minute for quick-cooking oats. Remove the pan from the heat and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour [1/4] cup of milk on top of each bowl, sprinkle with the toasted pecans and cinnamon, and serve. Makes 4 Servings Serving size: 1 1/4 Cups Per Serving: Excellent source of: Fiber, Manganese, Protein
You can find all of these recipes in my new book, So Easy: Luscious, Healthy Recipes for Every Meal of the Week.
Aromatic Beef Stew with Butternut Squash Far from your run-of-the-mill beef stew, this one transports you to another land with a unique combination of everyday ingredients. In it tender beef is nestled with chunks of sweet butternut squash in a rich Moroccan spiced tomato sauce. That exotic inspiration continues as it is served over fluffy couscous and topped with crunchy almonds. It’s just as easy, if not easier, than the same-old stew, but so much more rewarding.
2 teaspoons olive oil Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat to a plate, leaving the juices in the saucepan. Add the onion and cook, stirring, until softened and translucent, about 6 minutes. Add the ginger and garlic and cook, stirring, for 1 additional minute. Return the beef to the pot and stir in the squash, diced tomatoes, tomato sauce, beef broth, cumin, cinnamon, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the beef is tender, 30 to 35 minutes. Spoon the stew over the couscous, and sprinkle each serving with almonds and parsley.
Makes 4 servings Serving size: 1 3/4 cups Per Serving: Excellent source of: Copper, Fiber, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc Good source of: Calcium, Folate, Pantothenic Acid
You can find all of these recipes in my new book, So Easy: Luscious, Healthy Recipes for Every Meal of the Week.
White Turkey Chili
To me, chili is the ultimate one-pot meal. It’s a breeze to make, satisfying to eat, and the variations are only limited by your imagination. This one is all white—with white beans, turkey, and white corn (hominy)—with hints of green from flavorful poblano peppers. Double the recipe and you have a party. Just put out the fixin’s and let everyone help themselves.
1 tablespoon canola oil Heat the oil in large pot or Dutch oven over medium heat. Add the onion, celery, and poblano peppers and cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic, cumin, coriander, and [1/4] teaspoon of cayenne and cook, stirring, until fragrant, about 30 seconds. Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink, about 2 minutes. Add the white beans, broth, and oregano. Cook, partially covered and stirring occasionally, for 25 minutes. Add the hominy, [3/4] teaspoon of salt, and more cayenne pepper to taste and continue cooking, partially covered, for 10 minutes longer. Ladle into individual bowls and top each serving with 1 tablespoon of sour cream and 1[1/2] teaspoons of cilantro. Garnish with a lime wedge. Makes 4 servings Serving size: 2 1/4 cups Per Serving: Excellent source of: Fiber, Iron, Magnesium, Phosphorus, Potassium, Protein, Riboflavin, Thiamin, Vitamin C, Vitamin K, Zinc Good source of: Calcium, Copper, Iodine, Manganese, Niacin, Vitamin A
Chipotle Orange Glazed Pork Chops The simplicity of this recipe belays its complex flavors—spicy, sweet, smoky, and citrus—all lighting up succulent grilled pork chops.
2 tablespoons pure maple syrup In a small bowl, combine the maple syrup, orange juice concentrate, and chipotle. Spray a nonstick grill pan or grill with cooking spray and preheat over a medium-high heat. Sprinkle both sides of the chops with the salt. Brush one side of the chops generously with the glaze. Place the chops on the grill pan, glazed-side down. Brush the other side with glaze. Cook over medium-high heat until cooked through but with a slight blush in the center, 3 to 4 minutes per side.
Makes 4 servings Serving size: 1 pork chop, 2/3 cup squash puree Per Serving: Excellent source of: Niacin, Phosphorus, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Zinc You can find all of these recipes in my new book, So Easy: Luscious, Healthy Recipes for Every Meal of the Week.
Fig and Ginger Truffles Fig and ginger are a fabulous duo, with ginger adding just the right zing to the earthy sweet fruit. But when you envelop those flavors in rich dark chocolate—look out! Because then you have “fabulous” plus chocolate. Need I say more?
2 cups dried black Mission figs or other dried figs (about 8 ounces)
Remove the stems from the figs and discard. Put the figs, ginger, honey, and cinnamon in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together. Roll the fig mixture with your hands into heaping teaspoon-size balls and set them on a baking sheet or plate lined with wax paper. Place a small bowl over a saucepan containing barely simmering water over low heat. Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan. Roll the fig balls into the melted chocolate, one or two at a time, until they are all covered. Place them back on the wax paper and then chill in the refrigerator until set, about 15 minutes. Serve at room temperature.
Makes 8 servings Serving size: 2 truffles Per Serving: Excellent source of: Fiber Good source of: Manganese
You can find all of these recipes in my new book, So Easy: Luscious, Healthy Recipes for Every Meal of the Week.
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