Favourite Winter Recipes
The kids are playing "store" after bringing home our winter CSA box
We try hard to always eat seasonally and locally (and know the farmer that grows our food) so all veggies we use come from either our Winter CSA Box from Fiddlehead Farm or veggies from our own garden we've preserved for the winter. And of course we always use Jubilee meats ;)
Anytime a recipe calls for broth or liquid, I use homemade bone broth for some serious nourishment.
Best Ever Instant Pot Beef Stew -I add a few tbsp of tomato paste before cooking as a substitution for the cornstarch at the end.
Easy Hamburger Soup -I skip the celery and add whatever veggies we have from our winter CSA box. Sometimes I add some beef liver when I'm sauteing the ground beef.
BBQ-Glazed Meatloaf -Feel free to use your favourite BBQ sauce! I sub the bread crumbs with oats and I use cheddar cheese instead of parmesan (only because it's what I have on hand). Here is where I sneak in ground beef liver.
Add roast to slow cooker
Add 1/4 cup worchestershire sauce, 1/4 cup BBQ sauce, add water so there's about an inch of water in the cooker
Set to low and cook for about 6 hours (but all depends on the size of your roast)
The roast should fall apart beautifully and that's the way we like it. If you like sliced roast beef we don't recommend this recipe.
Bone Broth (volume depends on how much soup you want to make)
Chopped seasonal veggies- whatever veggies I have on hand from our winter CSA Box (garlic and onions are a must)
1 tsp of salt for every quart of broth
Ground thyme & pepper to taste
Minced ginger (I add this if someone is getting sick)
Cooked chicken- shredded or cut into cubes. If I'm using chicken from a stewing hen I blend the chicken in a food processor as I find the meat a bit tough when it's in larger pieces.
Add all ingredients into a pot and simmer for about 30 minutes. I make 10 L of soup which gives us 1 supper meal and a few lunches.
Sweet Potato, Squash, Carrot, Apple Curry Soup -I always get asked for this recipe! And I usually double it so we have leftovers
4 tbsp butter
2 medium onions
1 tbsp curry powder
1 lb carrots, chopped
1-1/2 lbs sweet potatoes, peeled & chopped
8 cups chicken bone broth
1-3/4 tsp salt
1 apple, chopped- I usually sub with 1/2 to 1 cup of applesauce
2 tbsp of honey
freshly ground pepper to taste
Italian Pork Sausage (optional)
In a large pot, melt butter over medium heat. Add onions and cook about 5-8 minutes. Add the curry powder and cook 1 minute more. Add the carrots, sweet potatoes, broth, and bring to a boil. Cover and simmer over low heat until veggies are very tender, about 25 minutes. Stir in the apples and honey. Puree with an immersion blender. Season with pepper and more salt and honey if needed. Add cut up sausage (optional).