Love a good hearty meal during the cold weather season? We do too! And the good news is that this year you won't pack on extra winter weight because we've crafted these satisfying dishes to LeBootCamp perfection.
Bon Appétit!
Pork Chile Verde
Serves 10 | Preparation 20 min + 1h
Tomatillos, referred to as green tomato ("tomate verde") in Mexico, are a staple in Mexican cuisine, and used to make traditional green salsa. The Jalapeno chile pepper is now found everywhere in the world. Originally from Mexico, it can be stuffed, preserved in salsa or vinegar, or dried. The Poblano chile pepper is relatively large and rather mild. It is generally used fresh or dried. For this recipe, feel free to use other sweet peppers if you can’t find these Mexican peppers.
Ingredients:
4 lbs pork butts or shoulder, trimmed of fat and cut into 2-inch cubes (2 kg)
2 yellow onions, chopped
1/4 cup canola oil
6 garlic cloves, minced
1 tsp salt
Black pepper to taste
1 tsp cumin
4 Poblano chiles, fresh, dried or marinated
4 Jalapeño chiles, fresh, dried or marinated
2 yellow peppers, seeded and diced
4 cups of chicken stock
2.8 lbs tomatillos (1.3 kg)
1 bunch cilantro, chopped
Directions:
In a large soup pot, heat the canola oil and brown the pork cubes over high heat. Remove and set aside.
Discard the fat and lower the heat. In the same pot, heat 2 tablespoons of canola oil and sauté the onion and garlic. Season with salt and pepper. Cook until translucent. Add the browned pork, cumin and chicken stock. Then let simmer for 30 minutes.
Add the peppers. In a blender, puree the tomatillos and cilantro. Combine this puree with the pork and keep simmering for 30 minutes.
You can serve this dish with brown rice and white beans just like in Mexico!
Fake Mashed Potatoes
Serves 4 | Preparation 30 min
What is fake mashed potatoes? It is mashed potatoes made not with potato or carrot, but with cauliflower and cheese. A true delight! Don't hesitate to make extra because these mashed potatoes freeze very well and will keep you satisfied all winter long!
Ingredients:
1 cauliflower
2 tbsp butter or "Laughing Cow" cheese
Salt and pepper to taste
Nutmeg (optional)
Directions:
Steam the cauliflower until it can be easily mashed with a fork.
While mashing, add butter or Laughing Cow cheese, salt, pepper, and nutmeg.
Zucchini Gratin with Feta
Serves 4 | Preparation 30 min
Ingredients:
7 zucchinis, rinsed and thinly sliced
3.5 oz of feta cheese (100g)
1 clove of garlic, chopped
3 tbsp olive oil
5 large pinches of rosemary
2 pinches of pepper
A pinch of salt
1 cube of chicken stock (if necessary)
Directions:
Saute the zucchini slices in olive oil for 10 to 15 min over medium heat. If the zucchini slices start to stick, add the chicken stock.
Add the rosemary, garlic, pepper and salt.
Mix delicately to avoid crushing the zucchini.
Pour the zucchini into a greased gratin dish and sprinkle the feta cheese on top.
Bake at 180ºC for 15 min or until the top is nicely browned.
Serve hot!
Lentil Stew with Chicken Sausages
Serves 4 | Preparation 45 min
A comfort food when you need a good hearty meal! A full meal, rich in fiber, iron, folic acid, and protein.
Ingredients:
230g French green lentils, dry (½ lb)
1 carrot, diced
1 zucchini diced
1 onion, minced
Chicken broth
2 parsley sprigs
Thyme sprigs
2 tablespoons olive oil
Salt, pepper
4 chicken sausages
Directions:
Cook the lentils in some chicken broth according to the cooking instructions on the package.
In a soup pot over medium heat, combine the olive oil and minced onion and sauté until golden soft. Add the diced carrot and the zucchini and reduce the heat.
When the lentils are fully cooked, drain them and save a ladle of stock. Then add them to the soup pot, and if necessary add some stock to the pot as well. Season with salt and pepper. Add the thyme sprigs and let simmer until the vegetables are fork-tender. Then add the chicken sausages and cook until ready to eat. Serve immediately.
Celery Root Soup with Toasted Walnuts
Serves 4 | Preparation 45 min
Ingredients:
3.5 oz walnut halves (100g)
1 large celery root
4 carrots
1 onion, minced
1 garlic clove
1 bay leaf
Salt & pepper
Olive oil
Directions:
Heat a nonstick pan and toast the walnuts. Let cool and then chop into pieces. Save a few walnuts for garnishing.
Peel and dice the celery root and carrots.
In a soup pot, heat the olive oil. Add the garlic and onion and cook for 5 minutes, stirring frequently. Then add the vegetables. Cook for few minutes and add about 4 cups of water or chicken stock (if you prefer), the bay leaf, and the chopped walnuts.
Season with salt and pepper.
Simmer for 30 minutes, or until fork-tender. Purée using a hand mixer until the soup is smooth.
Ladle into individual bowls and garnish with the toasted walnuts.
Apple Muffins
Serves 4 | Preparation 10 min + 30 min
A delicious treat, full of flavor, but not too rich. Perfect for a winter weekend breakfast with fruit and a good hot tea!
Ingredients:
1 egg
1 fat-free vanilla yogurt
2 oz fresh cream 8% fat
1 cup flour
1 packet yeast
2 apples
1.5 tbsp crushed almonds
Directions:
Preheat the oven to 350º F (180°C)
Beat the egg, yogurt, fresh cream, flour, and yeast together.
Peel apples and cut into small pieces; add apples and almonds to the mixture.
Mix well and pour into patty pans or a muffin baking tin.
Bake for 30 minutes.
