Recipe Roundup: Winter 2017

Recipe Roundup: Winter 2017

As you might recall, one of my 2017 resolutions was to cook more. I’ve been hard at work on that resolution so far, and I thought it would be fun to share some of what we’ve been eating this winter (not always the healthiest but hey, what is life if you don’t enjoy yourself?). Want an easy way to see most of these recipes? Follow our Pinterest boards! (It’s also a handy way to make sure you don’t miss a post, and we’ll try to keep it updated with new recipes as we go.)

Breakfast

Slow Cooker Vanilla Bean Steel Cut Oats – We love this one, and steel cut oats in general. There’s nothing like the smell of delicious oatmeal to get you out of bed on a chilly winter morning. We substitute vanilla soy milk instead of almond milk (nut allergies). Unfortunately, steel cut oats are super hard to find here, but when we do find them, this makes a treat!

Egg Breakfast Cups – I know, I know, Buzzfeed. Still, we love how versatile these are. I’m too lazy to separate eggs, so we use the whole egg. Instead of spinach, we added some green onion, salt, pepper, tomato, and zucchini noodles. Add a bit of spicy salsa and these babies are fantastic. Next time, we might try some other veggie combos or even a bit of ham.

Seriously, add salsa and dance for joy.

Coffee Cake Banana Bread – I always buy too many bananas. Some day, I’ll learn. Usually, I freeze them to throw into smoothies, but sometimes you need a change. This banana bread made a great birthday breakfast treat. Be warned, it’s a bit crumbly!

Dinners

Creamy Garlic Scallop Spaghetti – We made this for Valentine’s dinner. In the future, we would decrease the cream and increase the tomato.

Deep Dish Pizza – The best. Seriously. These directions are pretty good, but we up the red pepper flakes and double the sauce. We’ve made this caramelized onions and spicy salami, but our favorite recently is making some spicy breakfast style sausage. (Also, always more garlic. Always.)

I am terrible at food photos but this is so worth the work.

Slow Cooker Loaded Baked Potato Soup – This recipe is the ultimate comfort food. I could write love poetry to our slow cooker, but part of the joy is coming home to this after a snowy winter day. Not an everyday meal, but always a fantastic one.

I would eat a bowl every day if that were a good idea.

Gyoza – This recipe was on my resolution list. I’ve made gyoza and Tibetan momos before, but it’s been a while. We just made this last night and it was fabulous. We changed the recipe by not cooking the pork before hand, adding some fresh grated ginger, red pepper flakes, salt, pepper, soy sauce, and a bit of brown sugar to the pork mixture.

Colin has the better folding method, but they’re delicious all the same!

Roasted Veggie Pitas with Avocado Dip – We’re making these tonight. The spice mix for the veggies is out of this world good. I could eat them straight off the tray like candy.

Roasted Chicken with Potatoes, Arugula, and Garlic Yogurt – I saw a Facebook friend make this and I bought ingredients right away. We mixed the garlic with the dill and the yogurt, and it turned out great. I could eat this every day.

You can barely see the chicken but it’s there and it is So. Good.

Desserts

Salted Caramel Chocolate Bars – Yum, yum, yum. Made these for a Valentine’s treat at the office.

Decadence

Brown Butter Vanilla Bean Frosting – I topped some classic chocolate cupcakes with this frosting for my birthday cake. Needs a tad more vanilla, but pretty fantastic and very pretty!

Other

Sourdough Bread – I took some time make a sourdough starter, and it’s currently chilling in the back of the fridge. This recipe was pretty fantastic, and would have been better if I didn’t forget the salt (oops)!

Baked Garlic Parmesan Potato Wedges – We threw a little Superbowl party, and these wedges were a highlight. Dip in a little garlic aioli and enjoy!

Those are just a few of the things we made this winter. Now that it’s starting to feel like spring, it’s all about fresh produce (asparagus season!) and smoothies. I also want to make croissants and homemade ravioli in the next few months.

Curious about how we made any of these? Just ask! We’ll do a photo essay about it. I’ll promise to learn about food photography before then.

Happy eating!

-Katarina

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