If you need a little something to get your inner cook juices boiling, here is a quote:
“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors-it’s how you combine them that sets you apart.” -Wolfgang Puck
Cooking during winter time is divine! We don’t care about putting on a few extra pounds because we can fit into our oversized pea coats. Never trust a skinny cook! It is the cozy and warm food that feeds our soul, and keeps us content to be indoors during the cold months of the year. Hot soups and stews are what I call soul satisfiers. This is one of my favorites!
First, prepare your kitchen with the winter goodies. A couple of my favorite basics are parsnips, carrots, celery, onions, potatoes, and sweet potatoes. These are all ingredients that make a winter stew chunky and delicious.
Take four to five cans of chicken broth (or vegetable broth for you veggie heads 🙂 ) and pour into a large pot. Peel all of your winter veggies (5-6 carrots, 5-6 parsnips, 5-6 celery ribs, 2 potatoes, 1 sweet potato, and 1/2 large onion, and then chop them up into chunks. Sprinkle in a teaspoon of salt and pepper to taste. Put all the chopped veggies in the pot and cook on medium for 1 hour. Once veggies are soft, soup is finished and all can enjoy!
Cornbread muffins make a tasty side dish! Serve with melted butter in a dainty bowl and honey in a honey pot. I recommend Le Creuset’s adorable yellow honey pot that even has a little bee on it!