5 Hearty Winter Recipes

Recipes collected and written by Apreetha Silva Das and Emily Jarayseh.

Let’s face it, winter blows. You never realise just how much you missed the sun and that daily dose of vitamin D in the summer months until the wind comes around to turn your umbrella inside-out. Luckily for you, we’ve got a few winter recipes for you to whip up. We guarantee they will leave your insides feeling nice and toasty on those chilly nights.

Miso Noodle Soup (with Mushrooms & Ginger)

https://www.gourmettraveller.com.au/recipes/fast-recipes/miso-noodle-soup-with-mushrooms-and-ginger-13817

https://lh6.googleusercontent.com/sl_UU-XyWcGtuIiqwZ6U1HqiUzoHGbc5Vo2oIXAxMyLmAM2Z3LvsWtS_f5BDEqMNg3Wch7CWQs6-iJHxFyRvmTpekOhs3Tu4W3LLQe3l-0l2afw3lTm2-ylkR9FRCW16w6eD2pwk

Ingredients

  • 12 grams instant dashi (2 sachets)
  • 80 grams shiro (white) miso paste
  • 1 tbsp finely grated ginger
  • 200 grams shiitake mushrooms, halved
  • 50 grams oyster mushrooms, torn
  • 50 grams enoki mushrooms
  • 1 tbsp dried sea vegetable (see note)
  • 300 grams green tea soba noodles
  • 150 grams silken tofu, diced
  • 1 bunch English spinach, trimmed
  • Thinly sliced spring onions, torn nori and roasted sesame seeds, to serve

Preparation

  • Bring 1 litre water to a simmer in a saucepan, add dashi and simmer for flavour to develop (4-5 minutes).
  • Whisk in miso, add ginger, mushrooms and sea vegetable and simmer for 4-5 minutes.
  • Meanwhile, cook noodles in a separate saucepan of boiling salted water until just tender (2-3 minutes), then drain and divide among serving bowls.
  • Add tofu and spinach to miso mixture, stir to wilt, then ladle mixture over noodles and serve topped with spring onion, nori and sesame seeds

Creamy Chicken and Rice Casserole

https://www.today.com/recipes/creamy-chicken-rice-casserole-t28256 

https://lh4.googleusercontent.com/8wPGTQQJ32CZnBbgjw3bWI_7zaEEsLfdeMsh4XGYkEIuEtfy5-kGr2VOS6IemDS61GDqkD44LEaiArfkmhfyNeZVA5GObdH0flo0e7pOdKydInsoGveh3YhdTI3TPOlkBYHkih_t

Ingredients

  • 5 cups Vegetable Chowder
  • 1 cup chicken or vegetable broth
  • 1 ½ cups cooked brown rice
  • 4 cups shredded cooked chicken (or meat from 1 rotisserie chicken)
  • 4 cups shredded cheddar cheese
  • 1-2 cups coarse bread crumbs (optional)

Preparation

  • Preheat oven to approx 180ºC
  • In a large pot, heat leftover chowder over low heat, stirring frequently until warm.  
  • Crush potatoes to help thicken the mixture. Add broth and rice and continue heating over low until heated through.
  • Remove from heat and stir in chicken and cheese.  
  • Pour into a 3-4 quart casserole dish and top with breadcrumbs.
  • Bake 30-40  minutes, until bubbly and golden brown on top.  

Cream of Pumpkin Soup

https://www.gourmettraveller.com.au/recipes/fast-recipes/cream-of-pumpkin-soup-13228 

Ingredients

  • 1.6 kg butternut pumpkin (about 1), cut into 6cm pieces
  • 9 garlic cloves
  • 1 onion, cut into wedges
  • 1 tbsp olive oil
  • 600 mL pouring cream, at room temperature
  • To serve: crème fraîche, toasted flaked almonds, cracked pepper and crusty bread

Preparation

  • Preheat oven to 200°C.
  • Combine pumpkin, onion and garlic in a roasting pan, drizzle with olive oil and roast until tender and caramelised (20-25 minutes)
  • Transfer to a blender with cream and blend until smooth
  • Serve hot with crème fraîche, almonds, pepper and crusty bread.

Mozambican Chicken Curry (Gluten Free and Dairy Free)

http://allrecipes.com.au/recipe/711/mozambican-chicken-curry.aspx 

https://lh3.googleusercontent.com/JLGl-sQ8kddn5tZ9W9Sb3FbFQCDP9PP501kzJQpoELLvwmkId4y2yAvQdeIc-Xp2gkCxzN0MxTRkF4_YAb5Z7B1ibAjNpXn7uJRyNaX24jQYMFZVdniD98C1sY_Y-9f6fXjaGY2u

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, peeled and diced
  • 1 bay leaf
  • 1 (400g) tin peeled tomatoes, drained
  • 2 teaspoons curry powder
  • 1 pinch salt
  • 1 kg boneless chicken, cut into cubes
  • 1 (400ml) tin coconut milk
  • 1 lemon, juiced

Preparation

  1. Heat olive oil in a large, heavy frying pan over medium heat. Add onion, garlic and bay leaf then cook until onion is lightly browned.
  2. Add tomatoes, curry powder and salt then continue cooking for about 5 minutes. Mix in the chicken and cook 15 to 20 minutes; until no longer pink.
  3. Reduce heat to low and stirring constantly, gradually blend in the coconut milk over a period of about 5 minutes. Mix in lemon juice just before serving.

Jamaican Chicken and Pumpkin One-Pot Rice

https://naturalfitfoodie.com/one-pot-chicken-and-pumpkin-rice/ 

One Pot Chicken and Pumpkin Rice - Calling all pumpkin lovers, this One Pot Chicken and Pumpkin Rice is for you! Delicious, hearty and ready in a flash not to mention it's all made in one pot!

Ingredients

  • 2 boneless skinless chicken breasts cut into small cubes                
  • 1 cup white rice short to medium grain                        
  • 3 cups chicken or vegetable broth                            
  • 2 cups raw, peeled, diced pumpkin sugar or pie variety pumpkin or butternut squash.
  • ½ medium onion chopped                                
  • 2 cloves garlic pressed                                
  • 1 teaspoon dried thyme                            
  • 1/2 teaspoon grated ginger                                
  • Olive oil                                    
  • Salt, black pepper, sweet paprika

Preparation

  1. Preheat oven to 180ºC
  2. Season chicken with salt, pepper and sweet paprika
  3. In a skillet over medium heat, heat olive oil and cook chicken pieces until no longer pink. Transfer to a plate and set aside.
  4. Add additional olive oil and cook onions for about 2 minutes then add garlic, grated ginger, thyme and pumpkin. Cook for 10 minutes.
  5. Add rice. Stir to combine then add stock.
  6. Transfer skillet to the oven. Cook for approximately 30 minutes.
  7. Remove skillet from the oven and add in chicken pieces. Cook for another 10 minutes then check for rice doneness. Add additional water or stock, if rice is too dry or uncooked.

So there you go – five recipes that you can try on a cosy winter night in! Remember, taking care of yourself also means eating food that is good for you. To eat is a necessity, but to eat intelligently is an art. Happy cooking and bon appetit!

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