Posts Tagged “winter”
Last weekend’s snow prompted me to make this warming stew. With a freshly made batch of harissa in my fridge, this nutritious and flavorful dish took only 20 minutes of active cooking time.
This dish is a classic Tunisian breakfast favorite. It’s interesting how many traditional cuisines have such savory and robust foods for breakfast. Although we celebrate the start of the day with some fairly hearty breakfasts in Santa Fe, like with chile smothered breakfast burritos, I think most people like to ease their appetite awake with more simple fare. Either way, this stew is delish, no matter what meal you decide to enjoy it.
In the Dragon Bowl recipe I posted the other day, I mentioned you might have leftover Dragon Dressing. If you didn’t see this post, the dressing is a Japanese inspired creamy tahini vinaigrette.
Many dressings can be made in advance and stored for week or so. I suggest using dressings that contain raw ginger and garlic within 5 days.
Today’s recipe is a “time to clean out the refrigerator” champion. The ingredients are extremely flexible, and help use up odds and ends that may have seen better days. It’s nice to have a few “go-to” recipes like this one. This is a great way to use up a varied mixture of winter vegetables.
This is a two part recipe. The first part is a mixture of roasted vegetables, the second part is a curried tomato sauce. This is a fairly quick preparation: get the veggies in the oven, then make the sauce. Everything finishes cooking about the same time.
A dragon bowl, sometimes called a Buddha bowl, is typically an Asian inspired mixture of rice or noodles, with various veggies and a tasty sauce or light broth. This is a “night off” dish I’ve been making for years. The bowl has evolved and split off into different ethnic direction. This recipe is my Japanese inspired version with winter ingredients.
When shopping for soba noodles, make sure the ingredient lists 100% BUCKWHEAT SOBA if you are following a gluten free diet.
Unless you live in the tropics, winter can be a dull time of year from a culinary standpoint. Particularly after the New Year, when the holiday lights are put away and spring is still a long ways off, I find it important to have my pantry stocked. I believe taking a creative approach to the best available items is the solution.
Most Americans have long forgotten the practice of keeping of a root cellar, but that’s no reason to abandon its spirit.