Winter

Callaloo

  • 4 cups callaloo (amaranth) green, or substitute collard greens, rinsed well, chopped and tightly packed
  • 1 tablespoon bacon fat, olive oil, or coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3 green onions, chopped
  • 2 sprigs thyme
  • 1 medium tomato, chopped
  • 1 Scotch Bonnet or habanero pepper
  • Salt to taste
Callaloo
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Pumpkin Lasagna

I wouldn't necessarily make this again if I didn't have pumpkin puree in need of a home. But it was a great use for a bag of frozen pumpkin puree! Mildly adapted from Food and Wine.

1 pound lasagna noodles
2 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
2 pounds Swiss chard, stems discarded and leaves chopped
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Three 15-ounce cans pumpkin puree (or whatever is lying around in your freezer!)

Pumpkin Lasagna.jpg
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Bourbon Chicken

Billed as Cajun-Chinese fusion, we found this recipe to fit more with Chinese than the American south.  But, tasty either way.

Ingredients

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  • 3 cloves garlic
  • 1 (2-inch) piece fresh ginger
  • 1/2 cup apple juice
  • 1/4 cup low-sodium tamari or soy sauce
  • 1/4 cup bourbon
  • 1/4 cup packed light or dark brown sugar
  • 3 tablespoons rice vinegar
  • Bourbon Chicken.jpg
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    Sushi Bake

    Who knew we'd been eating sushi wrong all this time? Apparently Filipinos and Hawaiians.

    I used this website for guidance and accompanied it with this cucumber salad (although next time I would leave out the hondashi).

    Sushi Bake.jpeg
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    January 2021 Menus (Mexican, Italian, Japanese, Chinese,

    Menu for the week of Jan 1: Back to Reality

     

    Creamy Macaroni and Cheese (w/ Ham)

    This is a delightfully easy and delicious rendition of a creamy (vice baked casserole style) macaroni and cheese. I will admit that it is reminiscent of boxed mac n' cheese, but it is one of the few hot dishes our toddler will share with us. And although I have included ham here, it is entirely optional (and frankly just a great way to use up leftover Christmas ham). A tweaked version of this Southern Living recipe.

    MacNCheese.jpeg
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    Small Batch Eggnog

    Courtesy of Smitten Kitchen.

    1 large egg, ideally pasteurized [see Note]
    1 tablespoon plus 1 teaspoon granulated sugar
    6 tablespoons rum, brandy, whiskey, or a combination thereof
    1/4 teaspoon vanilla (optional)
    1/8 teaspoon ground cinnamon (optional)
    4 to 6 tablespoons milk
    4 to 6 tablespoons heavy cream
    Freshly grated nutmeg

    Separate your egg, placing the yolk in one bowl or jar and the white in another.

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    Easy Shrimp Scampi

    Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

    Serves 2

    2 tablespoons butter
    2 tablespoons extra-virgin olive oil
    4 garlic cloves, minced
    ½ cup dry white wine or broth
    ¾ teaspoon kosher salt, or to taste
    ⅛ teaspoon crushed red pepper flakes, or to taste
    Freshly ground black pepper
    3/4 pounds large or extra-large shrimp, shelled
    ⅓ cup chopped parsley
    Freshly squeezed juice of half a lemon

    Shrimp Scampi.jpeg
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    Spicy Shrimp Salad

    A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

    3 ounces lime juice (from about 3 limes)
    3 tablespoons fish sauce
    1 ½ tablespoons sugar
    2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
    2 finely chopped Thai bird chiles, or to taste
    1 pound large shrimp
    2 stalks lemongrass, outer layers removed and white parts finely sliced
    1 large shallot, thinly sliced

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    Chicken Pot Pies

    This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens.

    • Pie crusts (we like bottom crusts as well as on top)
    • 4 Tablespoons Butter
    • 1 cup EACH Finely Diced Onion, Carrot, Celery (mirepoix)
    • 2 rotisserie chickens, Shredded
    • 1/2 cup Flour
    • 3+ cups Chicken Broth, Plus More If Needed
    • Salt And Pepper, to taste
    • Chopped Fresh Thyme To Taste
    • 1 cup Cream
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