Tag Archives: winter

winter warmth

8 Feb

5970453735_7d2055c449“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”
― Edith Sitwell

As the coastal blizzard heads our way, and we find ourselves taking shelter inside, make a cup of tea or hot cocoa, spend time with your loved ones, contemplate a delicious and hearty meal to share and bundle up.

All of this in anticipation for the next days snowy adventures, warm comforting meals and memories.

Photo courtesy of The Nick Page

winter BBQ ribs

28 Jan

4663625452_f53d16c10cWinter weather elicits the desire for warm foods, as we hibernate indoors and transition to looking inwards.

Slow cookers or crock pots, are a fantastic way to cook up a gourmet tasting meal with very little effort, perfect for the winter season!

Slow cookers use less energy than leaving your oven on for long durations of time, and are super easy to use and clean. We highly suggest adding one to your cooking repertoire.

Here is our recipe for winter BBQ ribs that will leave you and your family satisfied, and your bodies feeling warm and winterized.

Serves 4 half rack portions.

  • St. Luis style pork ribs, 2 slabs

Dry rub:

  • Brown sugar, 1 cup
  • Paprika, 1/2 cup
  • Black pepper, 2 tbsp
  • Kosher salt, 2 tbsp
  • Chili powder, 2 tbsp
  • Garlic powder, 2 tbsp
  • Onion powder, 2 tbsp
  • Cayenne, 2 tsp

BBQ sauce: 

  • Ketchup, 2 cups
  • Water, 1/2 cup
  • Apple cider vinegar, 1/2 cup
  • Brown sugar, 1/2 cup
  • Olive oil, .25 cup
  • Paprika, .25 cup
  • Chili powder, 2 tbsp
  • Garlic, minced, 4 cloves
  • Cayenne, 2 tsp
  • Yellow onion, diced, 1 large

Combine dry rub ingredients.

For the BBQ sauce, heat olive oil over medium heat, add yellow onion and sauté until translucent. Add garlic, sautee for 1 minute. Add remaining ingredients, and bring to a simmer. Reduce heat to low and let thicken for 15 minutes. Cool and reserve.

Two nights before eating the ribs, remove the silver skin on the backside, then rub them with dry rub, let them sit overnight in your fridge.

The night before eating, cook the ribs in slow cooker on low/medium for 6-8 hours, until tender, or in your oven at 225F for 6-8 hours. Cool the ribs overnight (so tempting!).

To finish the ribs, cut them into individual ribs, place them back in a pan and add half the BBQ sauce, bake uncovered at 325F for 45 minutes – 1 hour, until the sauce has caramelized.

Serve ribs with extra BBQ sauce, heated, then enjoy all of your hard work!

Photo courtesy of snowpea&bokchoi

Popcorn – fantastic soup topper

4 Jan

Are you wanting to spruce up your winter soups? Being from Ecuador, I grew up with popcorn in my locro (quinoa, potato and cheese soup – yum!), and in ceviche. These days, when my tomato soup, or cauliflower soup needs a boost – popcorn is the answer.

Who can say no to eating popcorn at dinner?

How to make stove top popcorn:

Put a large pot with a tight top on a hot stove. Add oil – enough to cover the bottom and coat the kernels. You want the oil to be super hot before adding the kernels, so start by testing the oil with one. When it starts to sizzle, your oil is ready. Pour in your kernels – (1 cup of dry kernels makes approximately 3 cups of popped corn), and any seasoning you want – salt, or curry, or cayenne, or Braggs, or other). Put on the top and wait. Every few minutes, pick up the pot with oven mitts or towels and shake the pot. By shaking, you are tossing the kernels in the oil and making sure they don’t burn. Once they start to pop, keep shaking. This is a great workout for arms and your core! Serve on top of your favorite soup, and enjoy!