Seasonal Winter Recipes
rduhlir
Posts: 3,550 Member
Hey everyone, looking to save some money so trying to find recipes that use vegetables that are in season right now. What are your favorite recipes for the winter?
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Stew! Potatoes, yams, celery, carrots, zucchini, green/wax beans, peas, beef/chicken/black beans! Delicious! And it freezes well, so if you make lots you can portion it for meals later on! Same with chilis and spaghetti sauces. I'm pretty boring with my cooking though, not too adventurous in the winter when I just want to hibernate and not cook!0
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I just made this soup from Skinny Ms.
http://skinnyms.com/skinny-slow-cooker-savory-superfood-soup/
It is AWESOME!!! I was a little afraid of using the sweet potato since I've only ever eaten sweet potato as a "sweet" and not a "savory", but trust me it is great! I even got my oh so picky husband to eat it with 2 thumbs up reviews. The only thing I did different was used a can of crushed tomato and added 2 cups of vegetable stock in place of the V8 just to loosen it up (and I didn't have V8 on hand). Because of this change I increased the cumin and chili powder to 2 tsp.0 -
Made this one last night. Found it out of one of my cookbooks and it can be tailored to any season, and it is vegan in case anyone is looking for more vegan/vegetarian recipes.
1 cup couscous
1 lb carrots, peeled and sliced diagonally into 3/4 in slices
1 head of cauliflower
3 tablespoons of olive oil
salt and pepper to taste
1 1/2 teaspoons of cumin powder
1 can of chickpeas, rinsed and drained
6 green onions, thinly sliced
1 lemon, zested and juiced
5 oz arugula
Coat carrots and cauliflower with 1 tablespoon of olive oil and cumin, tossing to coat evenly. Roast in a 450 degree oven for 20 minutes.
Bring 1 1/4 cup of water to boil in a saucepan. Stir in couscous, remove from heat and cover for 5 minutes. Then fluff with a fork.
In a small bowl mix lemon zest, juice and remaining olive oil. Season with salt and pepper. In a large bowl toss the arugula with 1 tablespoon of lemon/oil mixture.
Once vegetables are done, in a large bowl combine vegetables, couscous, green onions, chickpeas, green onions and remaining lemon/oil mixture. Toss to combine. Serve with tossed arugula.
Calories: 370
Carbs: 70g
Fat: 4g
Protein: 15g
ETA: This makes 4 servings.0 -
I love my Veggie Omelet, if season right is addicting, I'm new to the "new way of eating", still experimenting yet noticed when stick to the chart lose, when don't watch each meal and then pay attention to next....well get the rollercoaster affect, here's my recipe and again I LOVE IT mmmmm:
Open Faced Veggie Omelet
In Grape Seed Oil (can use Olive Oil...) stir-fry, if you can get yourself to steam, even better..
Veggies:
Cucumber
Spinach
Mexican Squash
Yellow Bell Pepper
Mushrooms
Spices: love the mix mmmm
Mrs. Dash Table Blend
Red and Black Pepper
Onion Salt...
Set mix aside and then cook 1 egg (no need to add more oil)
Then top your egg :happy:
Hope you like as much as I do,
1moomah0 -
Oh with same omelet mix...Veggie Hummus Wrap
In Grape Seed Oil (can use Olive Oil...) stir-fry, if you can get yourself to steam, even better..
Veggies:
Cucumber
Spinach
Mexican Squash
Yellow Bell Pepper
Mushrooms
Spices: love the mix mmmm
Mrs. Dash Table Blend
Red and Black Pepper
Onion Salt...
Set mix aside
Then prep your tortilla, I use low-fat wheat tortilla with hummus
Can add a little slice of meat to spruce up taste :P0 -
I agree with 1Moomah, omelettes are addictive when done correctly. I am hooked on adding freshly chopped spinach to mine. Two egg whites, one whole egg, and an ounce of shredded cheese. The spinach really makes it filling. I may have to add mushrooms soon.
Mike0 -
bumping for later0
