At this time of year when it is just too easy to want to hide under the covers, waiting until the days are longer and warmer, we have found a few gems that will definitely get you into the kitchen.
We took a survey from some of our patients and have included some tried and true recipes for you to make whenever you need a warm dose of comfort.
Warming Baked Oatmeal
Baked Oatmeal With Berries - Oatmeal that tastes like dessert
Ingredients
Nonstick olive or avocado oil cooking spray
1 cup sliced almonds
2 cups old-fashioned rolled oats
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. kosher salt
2 1/2 cups milk
2/3 cup maple syrup, plus more to serve
1 large egg
3 Tbsp. unsalted butter, melted
2 tsp. vanilla extract
1 cup fresh blueberries, divided
1 cup fresh raspberries, divided
Greek yogurt, to serve
Directions
Preheat the oven to 375ºF.
Lightly coat a 2-quart baking pan with cooking spray.
Line a baking sheet with foil and pour the almonds on top.
Toast the almonds until lightly golden, 7 to 9 minutes.
Reserve ¼ cup sliced almonds and coarsely chop the remaining.
In a large bowl, stir together the oats, chopped almonds, baking powder, cinnamon, ginger, and salt.
In a medium bowl, whisk together the milk, maple syrup, egg, butter, and vanilla.
Stir the milk mixture into the oat mixture to combine.
Add ¾ of the blueberries and raspberries and stir again
Enjoy!
Cheeseburger Soup
A soup that satisfies every craving.
Ingredients
8 slices bacon, cut into 1-in. pieces
1 lb. lean ground beef
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 medium onion, chopped
2 tsp. kosher salt
1/2 tsp. black pepper, plus more for serving
2 garlic cloves, finely chopped
1/4 cup all-purpose (or gluten-free) flour
1/2 tsp. mustard powder
1/2 tsp. paprika
4 cups chicken broth
2 lb. russet potatoes, peeled and diced (about 4 medium)
2 1/2 cups shredded cheddar cheese (about 10 oz.)
1 cup heavy cream
1/4 cup sour cream, plus more for serving
4 green onions, thinly sliced
Hot rolls and butter, for serving
Instructions
In a large Dutch oven, cook the bacon over medium heat, stirring occasionally, until crisp and the fat is rendered, 4 to 6 minutes.
Using a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the bacon fat in the Dutch oven.
To the bacon fat, add the beef, carrots, celery, onion, salt, and pepper. Cook, stirring frequently, until the meat is brown and crumbly, 5 to 7 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Sprinkle in the flour, mustard powder, and paprika. Cook, stirring frequently 1 to 2 minutes.
Gradually stir in the chicken broth and 1 ½ cups of water, ensuring there are no lumps of our.
Stir in the potatoes.
Bring the mixture to a simmer. Cook until the potatoes start to become tender, 10 to 12 minutes.
Use a potato masher or a wooden spoon to break up the potatoes a bit; the soup should have some lumps and not be smooth.
Remove from the heat and slowly stir in 2 cups of the cheese. Stir in the heavy cream and sour cream until well combined.
Divide the soup among bowls and top with some sour cream, green onions, bacon, the remaining ½ cup cheddar, and a sprinkle of black pepper.
Serve with hot rolls.
Sunday Night Stew with Mashed Potatoes
You'll absolutely love it!
Ingredients
For the stew
3 Tbsp. olive oil
1 Tbsp. butter
2 lb. beef stew meat (chuck roast cut into chunks)
Salt and pepper
1 whole medium onion, diced
3 cloves garlic, minced
4 oz. tomato paste
4 cups low sodium beef stock or broth, more if needed for thinning
Several dashes Worcestershire
1/2 tsp. sugar
4 whole carrots, peeled and diced
2 whole turnips, peeled and diced
2 Tbsp. minced fresh parsley
For the Mashed Potatoes
5 lb. russet potatoes, peeled
1 package (8-ounce) cream cheese, softened
1 stick butter, softened
1/2 cup heavy cream
1 tsp. seasoned salt
Salt and pepper, to taste
Directions
For the Stew:
Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for 2 minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for 2 more minutes.
Pour in the beef stock, stirring constantly. Add Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!
When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle it with extra minced parsley at the end.
For the mashed potatoes:
Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.
Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.
Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.