Nourish the
Body • Mind • Spirit

Cold Weather Comfort Foods

Almost a week has passed since our big snow/rain event (or as my husband calls it, “Snain”) which produced 30-kilos of wet snow in every shovel full. Needless to say, after shoveling the driveway twice, I skipped the gym that day.

We still have a crazy snow mountain at the end of our street, even with all the daytime melting – it may be there until Easter!

And it’s been cold at night, so what better time to make some hearty recipes that are both warm temperature and warm spicy!

But before we get to the recipes, here are  2 tips:

# 1 Do you buy ginger root for a recipe, use a little and then throw away the dried up stump a few weeks later? Here’s what I suggest. Peel whole ginger root with vegetable peeler and mince all of it at once. Use what you need for your recipe and freeze whatever is left over in 2 tbsp portions for the next curry or stir fry.

# 2 Even if a recipe doesn’t call for greens – stirring in 4 cups of spinach or chopped kale is a great way to get dark leafy greens into your diet AND it makes the dish look beautiful!

Curried Cauliflower with Chickpeas

1 tbsp olive oil

1 sweet onion

2 tbsp minced fresh ginger

2 cloves garlic thinly sliced

2 heaping tsp garam masala

2 tsp balsamic vinegar reduction

1/4 tsp cayenne pepper

ground black pepper to taste

1 small head of cauliflower

1 can (19 oz) chickpeas drained and rinsed

1/4 cup or more raisins

4 cups packed fresh baby spinach

Heat oil over medium high heat, cook onion until beginning to brown.

Add ginger, garlic, garam masala, vinegar, cayenne, pepper and salt, reduce heat to med-low and cook for 8 to 10 min.

Meanwhile cut cauliflower into florets (about 6 cups) Add to pan with chickpeas, raisins, cover and cook for about 18 min.

Stir is fresh spinach.

Serve over rice or boiled potatoes.

Adapted from Alive magazine

Tuscan Vegetable Stew

½ stale baguette torn into 2” pieces

2 bunches organic black kale, centre stem removed, chopped

½ cup olive oil divided

2 large carrots, peeled and chopped

2 celery stalks, chopped

1 sweet onion, chopped

4 garlic cloves, chopped

½ tsp crushed red pepper flakes

1 28 oz can of diced tomatoes

8 cups vegetable broth

2 19 oz cans white kidney beans

1 heaping tsp dried oregano

2 bay leaves

If you do not have stale bread, scatter bread on a baking sheet in a single layer and let stand at room temperature to dry out (about 2 hrs).

Heat ¼ cup oil in large heavy pot over medium heat. Add carrots, celery, onion and stir often until softened, about 8 minutes.

Add garlic, red pepper flakes and kale. Cook about 1 minute. Add tomatoes and cook stirring frequently until liquid is evaporated, about 10 minutes.

Add broth, beans, oregano, bay leaf – season with salt and pepper. Bring to boil, reduce heat and simmer for about 40 -50 minutes.

Just before serving, gently stir bread and ¼ cup oil into the pot.

Ladle in bowls and top with a drizzle of olive oil and grated Parmesan cheese if you wish.

Makes 8 hearty servings.

Adapted from bon appetit March 2013