As we meander through winter, try to forget about the chilling temperatures that we have experienced and focus on the positive.
Daylight is slowly getting longer, which makes seeing a beautiful sunrise with a warm coffee in hand and perhaps sitting down to bid the sun farewell with a cocktail or mocktail at the end of the day doable because now these experiences are at acceptable times.
The other bonus is that other than snow shovelling, there is not much yard work to take up our time.
While there is more time spent inside during the winter, I often have a podcast playing or the television on just for entertainment as I go about my day.
Recently, I listened to a conversation about detox eating for the start of the year. The professional was suggesting more greens by trying to use meal salads as most of your menu choices.
While I am all for this because I love a wholesome salad and feel better when I eat more greens, I still want warming food in winter. A favourite wintertime menu might look something like the following.
Warming beef stew
A one pot meal like this is satisfying and nourishing. I often serve some fresh veggies and dip or a salad as an appetizer. A great side dish served with stew is beet pickles, either home-made or store bought, and a hearty slice of bread or a fresh bun for getting every last drop of stew from the plate.
- 2 lb. beef stew meat cut into 2-inch pieces .9 kg
- 2 tbsp. oil 30 mL
- 1 tsp. salt, more to taste 5 mL
- 1/2 tsp. black pepper or more to taste 2 mL
- 1 yellow onion, skinned and chopped 1
- 2 c. celery, sliced 500 mL
- 3 c. potatoes, peeledand cubed 750 mL
- 2 c. carrots peeled and chopped into 2-inch pieces 500 mL
- 1 tsp. paprika 5 mL
- 2 tbsp. fresh chopped parsleyor dill 30 mL
- 2 c. beef or vegetable broth, divided 500 mL
- 1 tbsp. Worcestershiresauce 15 mL
- 2 tbsp. corn starchor flour 30 mL
Preheat oven to 350 F (180 C).
Add oil to a Dutch oven. Add beef to the pot and season generously with salt and pepper. Sear the beef pieces for three to four minutes until just browned on the outsides. Add the onion and stir.
Add celery, potatoes and carrots to the pot. Sprinkle with paprika and fresh parsley or dill.
Whisk together 1 1/2 cup of the beef broth and Worcestershire sauce. Pour over the beef and vegetable mixture. Stir and place in the oven and roast for 1 1/2 hours.
Once time is complete, take out of the oven and check that the stew is cooked and the vegetables are tender. Then combine 1/2 cup of water with the cornstarch or flour. Stir together until smooth and pour into the Dutch oven.
Stir and place back into the oven for five to 10 minutes. The sauce should thicken. Remove from the oven and once cooled slightly, taste and season more if desired. Makes four large and six small servings.
Grandma’s chocolate cake
I recently was reminded of this simple but rich chocolate cake that my mother-in-law made for birthdays. I searched through her notebook to find the recipe, and when I saw the stained and worn page, it brought a nostalgic and warm feeling.
- 1 1/2 c. all-purpose flour 375 mL
- 1 c. sugar 250 mL
- 1/3 c. cocoa powder 80 mL (which is also 1/4 c. plus 1 tbsp. and 1 tsp.)
- 1 tsp. baking powder 5 mL
- 1 tsp. baking soda 5 mL
- dash of salt
- 1/2 c. sour milk 125 mL (add a tsp. of vinegar or lemon juice to regular milk to sour for this amount)
- 1/2 c. oil 125 mL
- 1 large egg 1
- 1 tsp. pure vanilla extract 5 mL
- 1/2 c. boiling water 125 mL
Preheat oven to 350 F (180 C). Prepare a nine-inch (22 centimetre) cake pan. You can use a spring form pan also.
For the chocolate cake:
In a large mixing bowl or stand mixer, add flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk through to combine or, using your paddle attachment, stir through flour mixture until mixed well.
Add milk, oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined. The batter is quite fluid.
Pour into prepared pan. Bake for 30 minutes, until a toothpick or cake tester inserted in the centre of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
Dust with icing sugar and side with strawberries if desired.
A dollop of whipped cream or vanilla ice cream is also delightful. Makes one nine-inch inch round cake. If you want two layers you can double the recipe and use two pans.
You can also frost the cake with this rich decadent frosting.
Chocolate butter cream frosting:
- 3/4 c. butter softened 175 mL
- 1/2 c. unsweetened cocoa powder 125 mL
- 2 1/2 c. icing sugar 625 mL
- 1/4 c. cream or milk 60 mL
- 1 tsp. pure vanilla extract 10 mL
Add cocoa powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
Add butter and mix until well combined.
Then add sugar and milk to cocoa mixture by adding one cup of sugar followed by about a tablespoon of milk. Combine and then add the remaining sugar and milk. Once each addition has been mixed, turn mixer onto a high speed for about a minute. Then add the vanilla extract and combine until smooth.
If frosting appears too dry, add more milk, a tablespoon at a time, until it reaches the right consistency. If it appears too wet and does not hold its form, add more icing sugar, a tablespoon at a time, until the frosting reaches the right consistency for spreading.
Blueberry banana muffins
Did you know that wild blueberries contain twice as many antioxidants as regular cultivated blueberries. You can now frequently find wild berries in the frozen fruit section of your grocery store, a great addition to your sweet treats. Great for a snack on the go or over a coffee visit with a slice of cheese and a warm or cool drink or even as dessert.
- 3 large ripe bananas (mashed) 3
- 3/4 c. sugar 175 mL
- 1 large egg (slightly beaten) 1
- 1/3 c. salted butter (melted) 80 mL
- 1 c. fresh or frozen blueberries* 250 mL
- 1 tsp. baking soda 5 mL
- 1 tsp. baking powder 5 mL
- 1/2 tsp. salt 2 mL
- 1 1/2 c. flour 375 mL
- dash of nutmeg
Preheat the oven to 375 F(190 C). Prepare the muffin tin. Set aside. In a large mixing bowl, add the bananas, and mash them with a fork. Then add the sugar and slightly beaten egg, mixing just until smooth. Stir in the melted butter and blueberries, and mix again.
In a separate bowl, whisk the baking soda, baking powder, salt, flour and nutmeg.
Alternately combine the dry ingredients in the bowl with the wet ingredients, stirring gently to not split the berries, just until smooth. Do not overmix.
Fill each muffin cup to about three-quarters full.
Bake for 20 minutes or until the muffins are fluffy and a toothpick can be inserted into the centre and come out clean.
Allow the muffins to cool in the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Makes 12 muffins.
Store in an airtight container at room temperature for three to four days.
Notes: If using frozen blueberries, add extra baking time as needed. You can substitute a 1:1 gluten-free flour if desired with good results.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
