WINTER COMFORT FOODS (ON A BUDGET)

Jomari Langenhoven

@__joma.ri__

Are you looking for new recipe ideas? As winter creeps in, it is time to ditch the cold salads for warm soups. We have plenty of meal suggestions to keep you warm, full, and happy. Not only are these meals delicious, but they are also budget-friendly.

1.Sheperd’s pie

Preparation time: 15 minutes

Cook time: 55 minutes

Additional time: 15 minutes

Servings: 8

Ingredients:

• 120g potatoes, peeled and cubed
• 3 cloves garlic, halved
• 450g pound lean ground beef
• 2 tablespoons flour
• 3⁄4 cup beef broth
• 3 tablespoons tomato sauce
• 4 cups frozen mixed vegetables
• 1⁄2 teaspoon black pepper
• 1⁄2 cup shredded Cheddar cheese, divided
• 3⁄4 cup light sour cream
• 1 teaspoon salt

Instructions:
1. Place the cubed potatoes and garlic in a large pot with
enough water to cover it. Bring it to a boil over high heat, reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. Preheat the oven to 190 degrees Celsius.
3. Brown ground beef over medium heat in a skillet. Stir in the flour, mixing it with the beef drippings.
4. Add beef broth, tomato sauce and vegetables. Stir to combine. Cook for 5 minutes, until thick.
5. Transfer the beef mixture to an oven-proof casserole dish.
6. Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
7. Spoon potatoes into the middle of the meat mixture. With a fork, spread the potatoes from the centre to the edges of the dish to form the top layer.
8. Sprinkle the dish with the remaining 1/4 cup of grated cheese.
9. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool for 15 minutes before serving.

2. Bacon and corn savoury toastie Prep time: 10 minutes

Cook time: 45 minutes
Total time: 55 minutes
Servings: 6

Ingredients:

• 3 eggs
• 1 cup milk
• 420g can of creamed corn
• 1 tsp olive oil
• 180g bacon, finely diced
• 1 zucchini, grated
• 1 cup tasty cheese, grated, plus extra
• 10 slices of rustic bread

Instructions:
1. Preheat oven to 180 degrees Celsius.
2. Grease a medium rectangular baking dish.
3. Whisk together eggs, milk and 1/2 cup creamed corn. Season well.
4. Heat oil in a small frying pan and cook bacon for 3 – 4 minutes. Drain on a paper towel, then place in a small bowl. Add zucchini, cheese and remaining creamed corn and stir to combine.
5. Lay bread slices on a board and top with bacon and corn mixture.
6. Carefully arrange slices in layers in the prepared baking dish. Pour over the egg mixture, allowing it to soak into the bread.
7. Sprinkle over extra cheese and bake for 40 minutes. 8. Cut into squares and serve.

3. Beef Stew

Prep time: 15 minutes

Total time: 1 hr 40 minutes

Servings: 8

Ingredients:

• 1 tbsp. (or more) vegetable oil
• 1kg. beef chuck stew meat cut into 2.5cm cubes
• 1 medium yellow onion, chopped
• 2 carrots, peeled, cut into rounds
• 2 stalks celery, chopped
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, finely chopped
• 1/4 cup tomato paste
• 6 cups low-sodium beef broth
• 1 cup red wine
• 1 tbsp. Worcestershire sauce
• 2 fresh thyme sprigs
• 2 bay leaves
• 500g baby potatoes, halved
• 1 cup frozen peas
•  1/4 cup chopped fresh parsley

Instructions:
1. In a heavy pot over medium heat, heat oil.
2. Add beef and cook, turning occasionally, until seared on all sides, about 10 minutes. Transfer beef to a plate.
3. Coat the bottom of the pot with oil, if needed, and heat over medium-high heat.
4. Cook onion, carrots, and celery, stirring, until softened, about 7 minutes, season with salt and pepper.
5. Add garlic and tomato paste and cook for about 2 minutes, stirring, until garlic is fragrant and the tomato paste has darkened.
6. Return beef to pot. Add broth, wine, Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce heat to medium-low and bring to a simmer, season with salt and pepper. Cover and simmer, stirring occasionally, until beef is tender, 30 to 45 minutes.
7. Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.
8. Remove bay leaves and thyme.
9. Stir in peas and cook, stirring, until warmed through, about 2 minutes, season with salt and pepper.
10. Divide stew among bowls. Top with parsley.

4. Butternut Squash Soup

Total time: 30

Servings: 9

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped 3 garlic cloves, minced
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup heavy whipping cream
• Optional: Add heavy whipping cream and crispy sage leaves when serving.

Instructions:
1. In a large saucepan, heat oil over medium heat.
2. Add onion, cook and stir until tender. Add garlic; cook 1 minute longer.
3. Stir in squash, broth, salt and pepper and boil. Reduce heat; simmer, covered, for 10-15 minutes or until squash is tender.
4. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. 5. Add cream, cook and stir until heated through.
6. If desired, garnish with additional heavy whipping cream and crispy sage.
Wapad hopes you enjoy giving these hearty recipes a try. Leave a comment about your experience when you make one of these dishes!