Friday, November 14, 2014

Winter Food

While spring and summer have me craving salads, as the weather gets cooler, it's all about soups and heavy foods. 

Soups are easy and can be a good way to use little bits of leftovers insufficient for a full serving but perfect for a patchwork meal.

Embellishing a basic grocery product makes it heartier. Instant cornbread stuffing steps out of the shadows and grabs the spotlight when enhanced with pears, apples, cranberries, walnuts and almond slivers sautéed in butter and cinnamon. 

Baked sliced sweet potatoes and apples layered with spicy pork sausage seasoned with cinnamon is a favorite. 

Sliced Keilbasa sautéed with potatoes and onions is fragrant and delicious. American chop suey (macaroni, hamburger, peppers, onions,  tomatoes) topped with American cheese was a favorite family dinner when I was a kid.

Sundays in the winter are all about cooking big batches of food for the week. As the snow flies outside,  the house is warmed by the oven and aroma of spices, and it's easy to reheat a few nights later.

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