LMPR’s Favourite Winter Recipes
There’s nothing better than a cozy meal on a cold day! Here’s a few of our staff’s favourite winter recipes to keep you warm until spring arrives!
LAURA’S Easy + Delicious, One-Pot Turkey Chili
2-3 good glugs of olive oil
1lb of lean ground turkey
1 onion diced
1 teaspoon of salt
1 28 ounce can of diced tomatoes
1 8 ounce can of tomato sauce
3 tablespoons of chili powder
2 tablespoons of cumin
1 4 ounce can of diced jalapenos
1 8 ounce
can of kidney beans – rinsed and drained
1 8 ounce can of black beans – rinsed and drained
1 8 ounce can of chickpeas – rinsed and drained
1 8 ounce can of corn kernels – rinsed and drained
Grated cheddar cheese
Diced green onion
1) Turn stove top onto medium heat.
2) Add 2-3 glugs of olive oil to your pot and wait for the oil to heat up.
Finely dice the onion and add to the pot. Season with salt and
let cook for 4-5 minutes or until onion is soft.
3) Add ground turkey and break up with a spatula.
4) Once the turkey is browned (5-7 minutes), add the chili powder and cumin and mix well, continuing to break up the ground tur
key as you mix.
5) Add the can of tomato sauce and stir well.
6) Add the can of diced tomatoes.
7) Rinse and drain the kidney beans, black beans,
chickpeas and corn kernels and add to the pot, folding the mixture together.
8) Finally, add the can of diced jalapenos (you can always add a second can if you like a good kick!)
9) Mix well.
10) Put the lid on, turn the heat down to medium-low and let the chili simmer for 40 minutes to an hour.
11) Add your desired toppings and enjoy!
SARAH C’S Cabbage Roll Soup
When winter hits, my favourite item to cook – and eat – is a steaming bowl of soup. My go-to is Cabbage Roll Soup, a delicious alternative to traditional Ukrainian cabbage rolls!
1 tablespoon vegetable oil
1 pound extra lean ground beef
1 cup chopped yellow onion (about 1 medium
1 cup diced carrots (about 2 medium carrots)
3 tablespoons minced garlic
4 cups chopped green cabbage (about half of one head)
6 cups low-sodium chicken broth
1 (14 ounce) can no-salt-added diced tomatoes
3/4 cup uncooked long-grain white rice
1 teaspoon paprika1 bay leaf
1 tablespoon sea salt
1 teaspoon sugar
1 tablespoon Worcestershire
1 tablespoon white vinegar
Fresh parsley for garnish
In a large pot, brown the ground beef and drain excess fat. Add the onion and carrot to the pot; saute for 5 minutes to soften. Add the garlic and cabbage to the pot, along with the diced tomatoes and chicken broth. Stir the rice into the pot and add the paprika, bay leaf, and salt. Allow the soup to come to a boil, then turn the heat to low, and simmer for 15-20 minutes until the rice is cooked and the cabbage is softened. Stir in the sugar, Worcestershire, and vinegar. Taste and add salt and pepper as needed. Serve garnished with fresh parsley.
SARAH G’S Delicata Squash Stuffed with Curried Wild Rice
This delicious squash is a great side dish to serve during a holiday feast! You can substitute cooked couscous for the wild rice.
3 delicata squash, halved and seeded
2 Tbs. butter or margarine
½ cup minced onion
2 tsp. curry powder
¼ tsp. cayenne pepper
½ tsp. freshly ground black pepper
1 tsp. ground cinnamon
½ cup raisins
½ cup chopped cashews
2 Granny Smith apples, peeled, cored and minced
1 cup cooked wild rice
⅓ cup plain yogurt
⅓ cup mango chutney
1) Preheat oven to 350F
2) Place squash halves cut side down on baking sheet. Bake about 20 minutes, just until squash is not quite cooked through. Remove from oven, and set aside until second baking.
3) Heat butter in large saucepan over medium heat, and add onions. Sauté onions until translucent, about 5 minutes. Add curry, cayenne, black pepper and cinnamon, and toss well. Add raisins, cashews and apples, and continue cooking until apples are soft. Add rice, yogurt and chutney, and toss well.
4) Divide curried vegetables equally between squash halves. Bake squash 25 minutes, or until squash is tender and stuffing is heated through.