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 This squash and white bean risotto is a one-pot vegetarian meal that starts on top of the stove, then finishes in the oven. (Courtesy of Foodland Ontario) |
January always signals the hunkering down season, when we long for slow-cooked comfort foods, rib-hugging dishes and meals that make us melancholic to winter's icy blast.
It's all about sustenance that soothes our cold-weary spirits. Here's a selection of comforting recipes courtesy of Foodland Ontario.
SQUASH AND WHITE BEAN RISOTTO
Start this one-pot vegetarian meal on top of the stove, then finish in the oven. No need for constant stirring.
1 Tbsp. (15 ml) olive oil
1 onion, chopped
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1 clove garlic, minced
1 cup (250 ml) arborio rice
3 cups (750 ml) chicken broth
2 cups (500 ml) diced peeled butternut squash
1 tsp (5 ml) dried thyme leaves
1/2 tsp (2 ml) salt
1/2 tsp (1 ml) pepper
1 can (19 oz/540 ml) navy or white kidney beans, drained and rinsed
1/2 cup (125 ml) grated Parmesan cheese
2 Tbsp. (30 ml) chopped fresh Italian parsley In large Dutch oven or ovenproof saucepan, heat oil over medium heat; cook onion and garlic until softened, about 2 minutes. Stir in rice to coat. Stir in broth, squash, thyme, salt, pepper and beans; cover and bake in 325F (160C) oven for 40 minutes or until rice and squash are tender and most of the liquid is absorbed.
Let stand, covered, for 10 minutes or until remaining liquid is absorbed. Sprinkle each serving with cheese and parsley.
Makes 6 servings
CHICKEN AND VEGETABLE BAKE WITH MAPLE MUSTARD GLAZE
Here is warming comfort food at its best with economical winter vegetables. It’s easy to toss together and it all bakes in one pan. Parsnips cook faster than carrots, so cut the parsnips in larger pieces than the carrots.
2 lb. (1 kg.) chicken thighs (about 8)
2 medium potatoes, scrubbed and cut into wedges
2 medium carrots, cut into chunks
2 medium parsnips, cut into chunks
2 Tbsp (30 ml) olive or vegetable oil
1 tsp (5 ml) dried thyme leaves
Pinch crumbled dried rosemary leaves
Pinch each salt and pepper
2 Tbsp. (30ml maple syrup
1 Tbsp. (15 ml) Dijon mustard
Remove skin and any excess fat from chicken thighs. Line large roasting pan with parchment paper or lightly oiled foil.
In large bowl, combine chicken, potatoes, carrots and parsnips. In small dish, combine oil, thyme, rosemary, salt and pepper; pour over chicken and vegetables, tossing to coat evenly. Arrange in single layer in prepared pan. Bake in 350F (180C) oven for 40 minutes, stirring occasionally, until vegetables are almost tender and juices run clear when chicken is pierced.
Stir maple syrup with mustard; drizzle over chicken mixture and bake for 10 to 15 minutes to glaze.
Makes 4 servings
SLOW COOKER BEEF AND BARLEY STEW
A slow cooker is nice to come home to and the ideal appliance for cooking less tender but flavourful cuts of meat. Barley, a good source of fibre, thickens the stew without the need for flour. Serve this warming comfort food over mashed potatoes or with thick slabs of crusty whole-grain bread.
1 lb. (500 g) stewing beef cubes
2 Tbsp. (30 ml) vegetable oil
2 onions, chopped
2 carrots, chopped
2 cups (500 ml) beef broth
1/2 cup (125 ml) pot or pearl barley, rinsed
1 Tbsp. (15 ml) each packed brown sugar, tomato paste and red wine vinegar
1/2 tsp (2 ml) each salt and dried thyme leaves
1/4 tsp (1 ml) pepper
1 cup (250 ml) frozen peas, thawed
Trim any excess fat from beef, cut any large pieces smaller. Heat 1 Tbsp. (15 ml) oil in large skillet over medium-high heat; cook beef until browned, in 2 batches if necessary. Transfer to slow cooker.
Add remaining oil to pan; cook onions and carrots a few minutes until lightly softened. Stir in broth, barley, brown sugar, tomato paste, vinegar, salt, thyme and pepper; bring to simmer. Pour into slow cooker; cover and cook on LOW for 8 to 10 hours (or on HIGH for 4 to 5 hours) until beef and barley are tender. Turn off slow cooker. Stir in peas and let stand for 10 minutes to heat peas.
Makes 4 servings.
UPSIDE-DOWN MINI APPLE CAKES
With a regular muffin pan, it’s easy to make small individual desserts that are so popular in restaurants. Chopped hothouse rhubarb can be substituted for the sliced apples.
2 Tbsp. (30 ml) butter, melted
2 cups (500 ml) sliced peeled apples (about 3 small)
3/4 cup (175 ml) packed brown sugar 1/2 tsp. (2 ml) ground nutmeg or cinnamon
Batter:
1/2 cup (125 ml) granulated sugar
1/4 cup (50 ml) vegetable oil
1 egg
1/2 cup (125 ml) unsweetened applesauce
1 Tbsp. (15 ml) grated lemon rind
1 tsp. (5 ml) vanilla
1 tsp. (5 ml) baking powder
1/2 tsp. (2 ml) each baking soda and ground nutmeg
Pinch salt
Brush bottoms and sides of 12-cup muffin pan with butter. Divide apples among cups, cutting to fit. Combine brown sugar with nutmeg; sprinkle 1 Tbsp (15 ml) over apples in each cup.
Batter: In small bowl, stir together sugar, oil, egg, applesauce, lemon rind and vanilla until blended. In medium bowl, combine flour, baking powder, baking soda, nutmeg and salt; stir in liquid mixture until combined. Spoon batter evenly over apples in each cup. Bake in 350F (180C) oven for 15 to 20 minutes or until golden and toothpick inserted in centre of cake comes out clean. Let cool in pan on wire rack for 5 minutes. Run thin metal spatula around edge of cups and turn out. Serve warm.
Makes 12 servings.