During this reset season, the competition between the abstinence commitments made in December and the lingering desire for comforting food, especially when faced with frigid temperatures across the country, can be fierce. Maybe it’s best to ride somewhere in the middle so here are a few ideas.
Please share in the comments section below what you’ve tried and how it turned out.
Happy New Year!
We all have our idea of what makes the perfect waffle. In our family, these are it. Lighter than pancakes, they are slightly crispy on the outside but fluffy within. As a bonus, they’re quick to prep the night before and finish up in the morning. Try them served with butter and berries, either fresh or heated from the freezer.
- If you’re wanting to up the nutrition factor, you can substitute whole wheat pastry flour for white.
- A teaspoon of vanilla adds a nice flavor boost but is not necessary.
- Don’t be surprised by the thin batter.
- Any extras will freeze well for a toaster oven snack.
Slow Cooker Buffalo Chicken Meatballs from Cheeky Kitchen
Just in time for the Golden Globes this weekend or for the Superbowl on February 1st, these are a simple, sure hit. Ground turkey also works well.
To simplify this recipe, skip nestling the heads of garlic around the tenderloin.
Spaghetti and Drop Meatballs with Tomato Sauce from Mark Bittman
Mark Bittman does it again with meatballs and sauce made easy in one pot.
Roasted Carrots with Honey, Sage and Garlic from Cannelle Et Vanille
Something healthy and light to go with that pork. Good with or without the yogurt.
SNACK or SIDE
Corn Muffins from Food 52
Great to serve alongside the Porchetta above or Butternut Squash Soup below and perfect with chili, these are a fun alternative to corn bread. I prefer the buttery flavor to the bacon fat called for in the recipe.
If you haven’t discovered the blog Half Baked Harvest, it’s worth checking out. Tieghan took over cooking for her big family of nine in her mid-teens and hasn’t missed a beat since. Her creative, delicious recipes, excellent photography and youthful flare have brought her well-deserved success.
Below is a recipe inspired by her Moroccan Butternut Squash Soup. Next time, I’ll try her version, but for today, I lacked a few ingredients. Regardless, it was full of flavor.
Butternut Squash Soup with Curry and Leeks
- 4 cups Butternut Squash, peeled and cubed (about 2 small to medium)
- 2 tablespoons Coconut Oil
- 1 Leek, white portion only, or 1 small Onion, diced
- 1 teaspoon Curry Powder
- 1 teaspoon Paprika
- 1/2 teaspoon Cumin
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon fresh or dried Thyme, chopped
- Salt and Pepper, to taste
- 1 Garlic clove, skin removed and crushed
- 1 (14 ounce) can Coconut Milk
- 2 cups Chicken or Vegetable Broth
- 4 ounces Goat Cheese, softened
Optional Toppings: Plain Greek Yogurt or Goat Cheese and/or roughly chopped Cilantro and Pistachios
- To make peeling easier, cut off the bottom of the squash and put on a plate in the microwave for 3 minutes. Peel, remove seeds and cut into approximately 1-inch cubes.
- Add the coconut oil to a large soup pot set over medium heat.
- Once hot, add the leek or onion and cook for 3-5 minutes or until soft.
- Add the cubed butternut squash, curry powder, paprika, cumin, cayenne and thyme. Season with salt and pepper.
- Cook for 3-5 minutes, stirring occasionally.
- Add the garlic clove and stir for 10 seconds or so to meld the flavor but avoid scorching.
- Pour in the coconut milk and broth.
- Bring to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender.
- Once the squash is tender, add the goat cheese (optional).
- Remove the pot from the stove and allow to cool slightly, then puree the soup in a blender or food processor. Return the soup back to the stove and heat through.
- To serve, ladle the soup into bowl, topping with Greek yogurt or crumbled goat cheese and garnishing with chopped cilantro and/or pistachios.