I made my first batch of Christmas cookies this week, I’m seeing lots of folks lighting Hanukkah candles, and we are nearly a week into December. Here is a menu that’s suitable for the season, including my tried and true cranberry muffins, a stack of latkes with a twist, and a bunch of healthy recipes for dinners at home. Enjoy!
PORK CHOPS WITH APPLES AND MAPLE MUSTARD SAUCE
This is simple comfort cooking and doesn’t call for anything fancy. If you don’t have apples, use pears, leave them out, or just serve a bowl of applesauce on the side. I like these Roasted Cabbage Wedges on the side!
Sweet Potato Latkes
These latkes are delicious any time of year, but are especially timely at the tail end of Hanukkah. Made with squash and sweet potatoes, they’re a little different than the norm. I like to serve them with crème fraîche and a colorful salad, such as this Baby Kale one.
Crunchy Asian-Style Salad with Chicken (or Tofu) Skewers
I know cold weather cooking tends to lean on hearty soups and starchy sides, but I like to mix in dishes that are on the lighter side. This bright, flavorful salad does it for me every time. Top it with broiled or grilled skewers of either chicken or tofu. Leftovers make an excellent lunch.
Pasta with Creamy Beet Sauce, Walnuts, and Parmesan
This shockingly pink pasta is thanks to a combination of tender beets and ricotta blended into a creamy sauce. You honestly don’t have to be madly in love with beets to love this pasta. The method is simple and the results, delicious. Tip: get it on the table as soon and you toss the sauce with the pasta and dig in.
Spaghetti Squash Lasagna
I always look forward to pulling this recipe out each fall, it’s so good. If you want to take a few shortcuts, here are three that you might find handy: 1. swap a 24-ounce jar of store-bought pasta sauce for homemade 2. use pre-grated Mozzarella 3. cook the spaghetti squash in the microwave using this method.
Cranberry Streusel Muffins
I’ve got a bag of cranberries in the freezer bound for my first batch of these muffins, which I make every December. Everyone in the house is crazy about them and I’ve found they freeze like a dream.
CALIFORNIA QUESO WITH CRISPY BROCCOLI
This cheese dip could make a veggie lover out of the veggie averse. It’s a terrific thing to share when watching the game or for a casual appetizer, and is excellent paired with roasted broccoli, cauliflower, ornBrussels sprouts. I’ve even spoon it over a baked potato in lieu of butter.
Pork Chops with Apples and Maple Mustard Sauce
4 boneless pork loin chops (~1-inch thick)
2 tablespoons whole grain Dijon mustard
1 tablespoon pure maple syrup
1 tablespoon sour cream
1 teaspoon apple cider vinegar
1 tablespoon extra-virgin olive oil
1 large apple
Sweet Potato and Butternut Squash Latkes
1/2 pound sweet potatoes
1/2 pound butternut squash
1 small onion
2 eggs
2 heaping tablespoons unbleached all-purpose flour or potato starch
1/4 teaspoon baking powder
Few drops of Tabasco
Mild oil with a medium-high smoke point (such as grapeseed, sunflower, avocado)
Labneh (or Greek Yogurt or creme fraiche)
Harissa
Smoked salt (or fleur de sel, or other finishing salt)
Asian-Style Salad with Skewers
1/2 cup lime juice (3 to 4 juicy limes)
2 tablespoons sambal oelek (spicy Indonesian Chile sauce or sub a few teaspoons sriracha)
2 tablespoons fish sauce
2 tablespoons canola oil
2 1/2 tablespoons packed brown sugar
1 pound boneless skinless chicken breast or firm tofu
1/2 head Napa cabbage (shredded, about 5 cups)
1/2 head red cabbage (shredded, about 9 cups)
2 large naval oranges
2/3 cup fresh basil or fresh cilantro
1/2 cup fresh mint
3 scallions
1/4 cup roasted salted peanuts
Pasta with Creamy Beet Sauce
8 ounces beets
12-ounces spaghetti
3/4 cup part-skim ricotta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 cup chopped walnuts
Freshly grated Parmesan cheese for garnish
2 tablespoons fresh mint (optional)
Loaded Chicken Quesadillas with Avocado Salsa
2 Whole Grain Flatout Flatbreads or large whole-wheat tortillas
1 cup grated Monterey Jack cheese (~2 ounces)
1/2 cup grated zucchini (~1/2 medium zucchini)
1/2 cup shredded cooked chicken (or cooked beans for vegetarian version)
1/4 cup corn kernels (fresh or defrosted frozen)
4 tablespoons tomatillo salsa
1 teaspoon olive oil or cooking spray
1/2 avocado
1/2 lime
Cranberry Muffins
1 cup whole-wheat pastry flour
1 cup oat flour (see Notes)
2 tablespoons flax meal
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk
1 egg
1/3 cup fresh orange juice (the juice from about 1 large orange)
Zest from 1/2 large orange
3/4 cup granulated sugar
3 tablespoons melted butter
2 cups fresh or thawed frozen cranberries
3 tablespoons rolled oats (not quick oats)
3 tablespoons packed light or dark brown sugar
3 tablespoons chopped walnuts
3/4 teaspoon ground cinnamon
1 tablespoon cold butter
California Queso with Crispy Broccoli
1 1/2 pounds broccoli or baby broccoli
1 1/2 tablespoons extra-virgin olive oil
½ lime
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup low-fat milk
3/4 cup shredded Monterey Jack cheese (1 1/2 ounces)
1 3/4 cups shredded Cheddar cheese (3 1/2 ounces)
⅛ teaspoon ground chipotle (more if you like it really spicy)
¼ cup drained diced tomatoes with chiles
1 to 2 tablespoons roughly chopped fresh cilantro
Comments