By Karen Bloom
The holidays may be behind us, but winter’s cozy rhythm is in full force. January invites us to nest at home and gather in the kitchen, where comforting, flavorful dishes warm both body and spirit — and gently set the tone for healthier habits in the new year.
It’s the perfect time to experiment “Top Chef”–style, playing with bold flavors and seasonal ingredients. After all, few pleasures rival a hearty, nourishing meal shared on a cold winter evening.
Consider adding these recipes to your repertoire.
Fettuccine with Brussels Sprouts and Cranberries
A satisfying plate of pasta is especially welcoming on a cold winter day.
• 4 slices bacon (approximately), cut into 1/2-inch pieces
• 2 cups (about 12 ounces) Brussels sprouts, trimmed and vertically halved
• 1 medium onion, sliced
• 1 cup chicken broth
• 1⁄4 cup dry vermouth
• 1⁄2 cup dried cranberries, coarsely chopped
• 6 ounces fettuccine (or another long pasta like spaghetti)
• 2 ounces. Parmesan cheese, coarsely shredded
• Kosher salt and ground black pepper, to taste
Slowly cook bacon in a large, heavy-bottomed skillet over medium heat until fat is rendered and bacon is crisp, about 7 minutes. Remove bacon with a slotted spoon and drain on paper towels; set bacon aside.
Increase heat to medium-high, arrange Brussels sprouts cut-side down in the rendered bacon fat and cook, without stirring, until sprouts begin to crisp and brown on the cut face, about 2 minutes. Add the onion and toss to combine with the sprouts; cook, stirring occasionally, until onion is translucent, about 4-5 minutes. Add the broth, vermouth, and dried cranberries, scraping up any fond from the bottom of the skillet, and bring to a fast simmer. Cover, reduce heat to medium, and cook until the sprouts soften, about 10 minutes.
Meanwhile, cook the pasta until just al dente, reserving 1/4 cup of the cooking water. Transfer pasta to the skillet with the sprouts and liquid and toss continuously over medium-high heat for an additional 1-2 minutes, or until most of the liquid is absorbed. (If pasta is too dry, add reserved cooking water a tablespoon at a time.) Season with salt and pepper and serve garnished with Parmesan cheese and reserved bacon.
Hearty Beef Stew with Roasted Vegetables
This classic stick-to-your-ribs stew is a terrific winter warmer-upper, served with a hearty bread or corn bread.
• 1 cup cubed butternut squash
• 1 cup cubed carrots
• 1 cup cubed parsnips
• 1 cup cubed sweet potatoes
• 1 cup cubed onion
• 2 tablespoons olive oil, divided
• 1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
• 3/4 cup chicken stock
• 3 bay leaves
• 1/2 teaspoon thyme leaves
• 1/2 teaspoon black pepper, coarsely ground
• 1/2 teaspoon salt
• 1/4 cup dry red wine
Preheat oven to 425°F. Toss vegetables with 1 tablespoon of the oil. Arrange in single layer on large baking sheet. Roast 20 minutes or until vegetables are golden brown.
Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Brown beef in batches. Return all beef to skillet. Add roasted vegetables, stock, wine, salt, pepper, thyme and bay leaves.
Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves before serving.
Rustic Roasted Winter Vegetable Chowder
A rustic, flavorful soup can be flavorful centerpiece to healthy, satisfying meal. This filling soup is packed with vegetables.
• 1/2 small butternut squash, peeled, seeded, and cut into 1-inch dice (about 2 cups)
• 3 medium parsnips, peeled, cut into 1-inch dice (about 1 cup )
• 1 medium sweet potato, peeled, cut into 1-inch dice (about 1 cup)
• 2 medium carrots, peeled, cut into 1-inch dice (about 1 cup)
• 1/2 fennel bulb, quartered & sliced thin (about 1 cup)
• 1/2 teaspoon plus 1/2 teaspoon kosher salt or coarse sea salt
• 2 tablespoons plus 3 tablespoons olive oil, divided
• 1 medium onion, diced (about 2 cups)
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 2 medium russet potatoes, peeled, cut into 3/4-inch dice (about 2 cups) 4-5 fresh thyme sprigs
• 1 cup milk or unsweetened plain almond milk
• Additional salt and freshly ground black pepper, to taste
• More pepper and thyme leaves for garnish
Heat oven to 400 F.
In a large bowl, toss the butternut squash, parsnips, sweet potatoes, carrots, and fennel with 2 tablespoons olive oil and 1/2 teaspoon coarse salt. Spread in a single layer on a large baking sheet and roast until tender and browned in places, about 40 minutes, turning a couple of times while roasting.
While the veggies are roasting, prepare the base of the soup. To a large saucepan over low heat, add 3 tablespoons olive oil. Add the onion along with a pinch of salt and a bit of pepper, then cook, stirring occasionally, until soft, about 10 minutes.
Stir in the flour and cook for 3 minutes, stirring constantly.
Stir in the vegetable broth. Add the potatoes and thyme. Bring to a boil over medium heat then reduce heat to low. Simmer uncovered for 15 minutes or until potatoes are soft. Remove from heat. Pick out the thyme stems and discard.
Stir in the roasted vegetables. Carefully transfer about 3 cups of the chowder to the pitcher of a blender. Puree until smooth. Return the pureed mixture to the pot and stir to combine. The soup should be thick, rich, and creamy.
Stir in the milk. Place the pot back on the burner, and, with the heat on medium-low, return to a simmer, stirring often to prevent burning.
Taste and add additional salt and pepper if desired.
Serve garnished with an additional turn of cracked pepper and thyme leaves.
