December 2018
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Winter Recipes to Warm You Up
Three dynamic recipes to fight off the winter chill

Cooler winter temperatures are associated with dwindling light and a craving for hearty meals. Nourish your family with these warm, crowd-pleasing recipes to help make this season a bit more pleasant.

Chicken chili with sweet potatoes

If you’re craving comfort food, this delightful dish from Eating Well comes together in just 40 minutes. Gather the following ingredients before beginning the meal prep process.

  • 2 tablespoons extra-virgin olive oil

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 2 cups cubed sweet potato ( ½-inch)

  • 1 medium green bell pepper, chopped

  • 2 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1 15-ounce can low-sodium cannellini beans, rinsed

  • 2 cups low-sodium chicken broth or homemade chicken stock

  • 1 cup frozen corn

  • 2 cups cubed cooked chicken ( ½-inch; about 10 ounces)

  • ¾ teaspoon salt

  • ¼ teaspoon ground pepper

  • Sour cream, avocado and/or cilantro for garnish (optional)

Add the oil to a large pot over medium-high heat. Add bell pepper, sweet potato, onion and garlic. Cook about 5-6 minutes, until the vegetables are softened. Add in oregano, cumin and chili powder followed by the beans and broth (or stock). Bring to a boil, then reduce heat and partially cover. Simmer the mixture on low for about 15 minutes. Adjust the heat to medium-high and incorporate the corn; add the chicken and cook until heated completely through. Remove from heat and add salt and pepper, then top with avocado, cilantro and/or sour cream.

Simple minestrone

This vegetarian soup from Two Peas & Their Pod is sure to keep you and your family toasty on a chilly winter evening. If you prefer a healthy, no-fuss meal that pretty much cooks itself then this one might become a new favorite. In a large stockpot, heat 2 tablespoons of olive oil. Add three cloves of garlic (minced), one small onion, two celery stalks (diced) and two carrots (peeled and diced) and cook until browned. Next, add 1 cup green beans, two 14-ounce cans diced tomatoes and one medium zucchini (diced). Incorporate the following ingredients: one 14-ounce can cannellini beans (rinsed and drained), 1 cup whole wheat elbow macaroni, 6 cups vegetable broth, 1/2 teaspoon oregano, 1/2 teaspoon thyme and 1 teaspoon basil. Continue to simmer over low-to-medium heat for about 35 minutes. Garnish with salt, black pepper and parmesan cheese to enhance the flavors.

Shrimp with polenta

What better way to distract yourself from the premature sunsets of winter than by transporting your taste buds with the southern- and Italian-inspired flavors of this spicy shrimp and polenta dinner? Anna Watson Carl shares this recipe on Delish. To make the polenta, place 4 cups of water and a pinch of salt in a medium saucepan and bring to a boil, then slowly and steadily whisk in 1 cup of polenta. Whisk for about 2 minutes, then reduce heat to low, cover and simmer for 20 minutes. Remove this mixture from heat and stir in 2 tablespoons butter, 1/3 cup grated Parmesan and 1/3 cup freshly grated Asiago. Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in 1/2 teaspoon red pepper flakes, three cloves garlic (minced) and three green onions (slice and use just the white part). Cook these for 2 minutes, then add 1 pint of halved grape tomatoes and cook them until soft. Incorporate 1 pound medium shrimp (peeled and deveined) and 2 teaspoons thyme; cook for about 4 minutes, until the shrimp are pink. Add in salt and pepper followed by 1/2 cup dry white wine and 1/2 cup chicken stock. Bring to a boil, then simmer on low until only half of the liquid remains, about 2-3 minutes. Stir in 2 tablespoons heavy cream and simmer for 2 minutes. Serve the shrimp over the polenta.

It’s easy to stave off the cold when you prepare and eat these scrumptious dishes this winter.

This article is presented by Glenn E. Thomas Dodge Chrysler Jeep in Signal Hill, California.


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