Winter Food Ideas
As the days get shorter and the cold nights get longer, we are constantly on the look out for ways to warm our bodies and comfort our souls. A solution can often be found in food ideas that utilize the many healthy fruits and vegetables that are at their prime during the winter season. Fall/winter food ideas constitute recipes that incorporate seasonal fruits and vegetables, as well as those that fortify the body against illnesses.
A fall and winter food garden will yield acorn squash, apples, butternut squash, cauliflower, figs,grapes, mushrooms, parsnips, pears, pomegranate, pumpkin, sweet potatoes, swiss chard, chestnuts, grapefruit, kale, leeks, lemons, oranges, radishes, rutabega, tangerines and other fruits and vegetables. Apart from these, it is important to include ingredients like garlic and citrus fruits to build immunity against winter chills.
Ginger is another great winter food, as it has a lot of heat. It is also believed to improve circulation and help clear congestion in the throat and lungs. Barley is also very good for its content of plant protein, B vitamins and fiber. To get the most out of its antiviral and anticancer properties, as well as disease-fighting antioxidants, it is best to use whole wheat barley. We also recommend sweet potatoes, for not only does this comfort food taste good, it is also low in calories, and is loaded with immune-boosting compounds. Kale adds plenty of color and goodness to your winter diet, for it is eases lung congestion, is good for the stomach, liver and immune system. Here are some winter food recipes and great baking ideas for winter:
Stuffed Chicken Breasts with Apple-Thyme Sauce
Ingredients
- 8 skinless, boneless chicken breast halves (about 2 pounds total)
- 1 tbsp butter or margarine
- 1 tbsp snipped fresh thyme or 3/4 tsp dried thyme, crushed
- 2 tbsp olive oil
- 4 tsp cornstarch
- 4 cloves garlic, minced
- 4 tsp cornstarch
- 1 10-ounce package frozen chopped spinach, thawed and well-drained
- 1 1/3 cups reduced-sodium chicken broth
- 1/2 cup apple juice
- 2/3 cup dried currants or raisins
- 1/3 cup pine nuts, toasted
- Black pepper
- Salt
Wrap each breast half in plastic wrap. Hammer each piece lightly with a meat mallet till they are about 1/4'' thick. Take the pieces of chicken out of the plastic wrap. Sprinkle then lightly with salt and pepper. Add 2 teaspoons of olive oil to a medium skillet and place over medium heat. Once the oil is very lightly heated, add the garlic to it. Saute for 30 seconds and remove from heat. If required, add a few more drops of oil to the pan and put in the well-drained spinach, 1/3 cup of the currants, and half of the pine nuts. Add salt and pepper to taste.
Use equal portions of spinach mixture among chicken breasts. Take a hold of a long side, roll up each chicken breast into a spiral, and fold in the ends. Coat a 3-quart rectangular baking dish in a thin layer of olive oil. Position the chicken roll seam sides down in the baking dish. Drizzle the remaining olive oil on it. If you want to make it later, you can cover the baking dish, and place it in the refrigerator for up to 4 hours. To bake, uncover and place in the oven for 25 minutes at 375F. You know it is done when it turns golden brown and the juices run clear.
While the chicken is baking, you can prepare the sauce. Slowly stir chicken broth and apple juice into cornstarch in a small saucepan. Add the left over 1/3 cup currants and dried thyme. Cook till you have a thick bubbly sauce, and them simmer for 2 more minutes. Transfer to a mixing dish and add in remaining pine nuts, the butter, and thyme. Then slice each chicken breast diagonally into 1/2'' slices. Arrange them on a serving plate and drizzle with a little sauce. Serve remaining sauce separately.
Rich Baked Chocolate Pudding
Ingredients
- 10 ounces bittersweet chocolate, coarsely chopped
- 1 stick plus 6 tablespoons (7 ounces) unsalted butter
- 4 large egg yolks
- 1/4 cup sugar
- 2 large eggs
Preheat the oven to 325F. Ideally, get hold of and keep ready eight cup ramekins or similar containers. Melt the chocolate at medium power in the microwave for about 2 minutes, stirring every 30 seconds. Whip the eggs and egg yolks in a large bowl, and stir in the sugar. Melt the butter in a medium saucepan over low heat until sizzling. Add the melted butter to the chocolate and then whisk in the eggs. Stop beating once you have a smooth mixture that is well combined. Pour the batter into the ramekins. Place the ramekins in a roasting pan and pour hot water into the roasting pan to reach halfway up the sides of the ramekins. Place in the oven and bake for about 20 minutes. You want the center soft and edges firm. Once done, take them out of the oven, and allow to cool completely. Garnish the chocolate pudding whipped cream and chocolate shavings and serve.
Eating foods that are in season is a great way to fit your food budget and be environmentally friendly. I do hope you use these winter food ideas to create a multitude of healthy, delicious winter food recipes.
