Some winter days are made for hours in the kitchen, with a glass of wine and your favorite cookbook in hand. This is definitely true. Most winter days, however, beg for quite the opposite; you just want a cozy, home-cooked meal while being able to relax.
The following dinner recipes are delicious, filling, and let you get back to whatever you’re reading, watching, or working on.
Avgolemono Soup with Turkey Meatballs and Wild Rice
So comforting. Be forewarned; you may find yourself making this all the time.
1 onion, grated
1 lb ground turkey
2 garlic cloves, mashed
1 tbsp oregano
1 tsp cinnamon
1 tsp lemon zest
1/3 cup wild rice
6 cups of broth or water
1 egg, beaten thoroughly
The juice of 1 lemon
1. Make the meatballs. Combine onion, turkey, garlic, oregano, cinnamon and lemon zest. Season liberally with salt and pepper.
2. Form the meat into little meatballs.
3. Heat a bit of oil in a large pan. Brown the meatballs in batches, being mindful not to overcrowd the pan. Once browned, remove to a plate and set aside.
4. In a large pot, combine broth and rice. Bring to a boil and then reduce heat. Simmer until rice is nearly cooked through.
5. Add the meatballs and gently cook through.
6. In a bowl, thoroughly combine egg and lemon. Whisk in about ½ cup of the hot broth.
7. Remove soup from heat. Whisk through the egg-lemon mixture.
8. Season to taste.
Piri Piri Veggie Burgers
A touch of Portugese spice adds exotic flair.
1 tin chickpeas
1 tin lentils
1/2 cup corn
½ cup chopped mushrooms
1 carrot, grated
1 onion, grated
½ cup panko
1 tbsp piri piri spice
Slices of cheese, to serve.
1. In a food processor, combine the chickpeas and lentils. Process until they have formed a paste, then scrape everything into a big bowl.
2. Add remaining ingredients. Season with salt and pepper. Form into patties. Preheat your oven to 350 F.
3. Cook veggie burgers in batches, in a buttered skillet on each side until they have a nice sear.
4. Transfer burgers to a sheet tray and top each one with cheese. Pop into the oven to finish cooking through.
5. Serve on your favorite bread with avocado, lettuce and tomato.
Green Chile Shakshuka
Shakshuka is normally cooked in tomato sauce, but we’ve given it a southwestern twist
1 onion, diced
3 slices bacon, chopped
1 clove garlic, mashed
2 mushrooms, sliced
1 tomato, chopped
1 cup chopped, roasted green chile
1. In a large pan, brown the onion, garlic, mushrooms and bacon until fragrant and some fat has rendered.
2. Add tomatoes and green chile. Season to taste and cook for a few minutes.
3. Reduce heat. Use a spoon to create two little “craters” in the sauce. Crack an egg into each.
4. Cover the pan and simmer until the whites of the eggs are cooked.
5. Serve with hot tortillas and plenty of cilantro.
Paleo Coconut Swedish Meatballs
This fragrant take on Scandinavian food is gluten and dairy free!
½ lb ground turkey
¼ cup coconut flour
¼ cup coconut milk
½ tbsp ginger, crushed
1 small chile, minced
½ tsp ground lemongrass
½ cup coconut milk, to deglaze
⅛ cup water
1. Combine the coconut flour and milk to make a paste.
2. Combine your coconut paste with the ground turkey, ginger, chile, egg, lemongrass, salt, and pepper.
3. Create small meatballs.
4. In a large pan, heat some coconut oil. Brown the meatballs in batches, being careful not to overcrowd.
5. Once all the meatballs are browned, combine deglazing coconut milk and water. Pour into the pan and heat gently, using a spoon to scrape up all the brown bits. Stir so everything is combined, and then bring to a boil.
6. Reduce heat and add the meatballs. Cover pan and simmer gently until the meatballs are cooked through.
7. Serve with steamed rice or noodles.
This colorful pasta dish hails from Mexico. We love it’s smoky flavor, and the fact that it’s so straightforward to make!
1 packet of spaghetti, broken up into smaller pieces
1 onion, peeled and cut into chunks
1 large tin tomatoes in juice
1-3 chipotle chiles, to your taste
1 teaspoon oregano
1 teaspoon cumin
3 cloves garlic
1/2 cup of water
4 chorizo sausages, casings removed
1/2 cup Corona
1 cup corn kernels
Salt & pepper
Queso fresco, to serve
Avocado, to serve
Cilantro leaves, to serve
1. First, preheat your oven to 350 F. Add tomatoes, chiles, garlic, cumin, oregano, and water to a blender and blitz until smooth. Season to taste.
2. In a large, oven-proof pot, add a bit of oil, and the broken spaghetti. Cook, stirring often, until the pasta is nice and browned.
3. Add the blended tomato mixture and stir through. Reduce heat and cook, stirring occasionally, until noodles are soft.
4. Meanwhile, brown the chorizo in a separate pan.
5. Once pasta is cooked, stir through chorizo and corn, and remove from heat.
6. Deglaze the chorizo pan with beer, scraping up all the brown bits. Add the deglazed liquid to the pasta.
7. Pop the whole thing in the oven and cook for about 30 minutes, or until the top is a bit crispy.
8. Serve with crumbled cheese, avocado, and cilantro.
xx, The FabFitFun Team