Winter has sunk its claws in us, and it’s here to stay for the next few months. When the cold weather comes, it’s important to take advantage of some of the in-season veggies. As you know, variety is the spice of life, so add a little variety in your family routine with these three winter recipes!
The Pink Potato Pancake: The pink color comes from a winter favorite: Beets! Beets are quite the superfood; they are packed with anti-inflammatory phytonutrients, folate, magnesium, potassium and copper.
For this recipe, you will need:
• 1 lb. of grated Yukon gold potatoes
• 1 yellow onion
• 1 lb. peeled beets
• 1 egg
• 1 tbsp. corn starch
• 1 1/2 tsp salt
• 1/2 cm olive oil in frying pan
Pop the potatoes, beets, and onion in the food processor. Then, drain out as much liquid out as possible. Mix with egg, corn starch, and salt. Then, heat the olive oil in a frying pan. Spoon the mixture into patties, and place in the frying pan. Fry on each side until brown and crispy. Add more oil as needed.
Spaghetti Squash: This pasta substitute is lower in calories, and high in fiber, niacin, and vitamin B6. Added bonus: it tastes great!
For this recipe, you will need:
• 1 spaghetti squash
• 1 onion
• 4-5 gloves of garlic
• 1lb. ground turkey meat
• 2 cans diced tomatoes
First, cut the squash in half and remove seeds. Then place in 1″ water in a baking pan and roast in oven for 1hr at 350 F. When cooled, remove squash strands with a fork. Then, sauté the onion and garlic. When translucent, add the turkey meat and cook for 10 minutes. Finally, add the cans of tomatoes and cook for an additional 15 minutes. Mix turkey mixture with spaghetti squash, cover in baking pan and bake for an additional 45 min.
Butternut Squash Bread: Butternut squash is a winter staple, high in vitamin A and beta-carotene.
For this recipe, you will need:
• Pre-cut butternut squash
• 1 egg
• ¾ cup of granulated sugar
• 1 tsp. of vanilla
• ½ cup vegetable oil
• 1 cup whole wheat flour
• ½ cup of white flour
• ½ tsp of salt
• ½ tsp baking soda
• ¼ tsp baking powder
• 1 ½ tsp cinnamon
• and ½ cup chopped walnuts (optional)
First, steam butternut squash until very soft, then mash until you have 1 cup. Mix squash with sugar in a mixer. Then, add the egg, vanilla, and vegetable oil. Separately, combine the whole-wheat flour, white flour, salt, baking soda, baking powder, cinnamon, chopped walnuts (optional). Combine liquid and dry ingredients, and mix just until ingredients are combined. Bake for 60 min at 350F.