12 Days of Christmas|Day 9- Cozy Winter Recipes |2018

Hi everyone and happy day 9! I can’t believe we’re only a week out from Christmas, it’s going by so fast. I hope you’re all enjoying (or looking forward to enjoying) the holiday season with all of your loved ones. Today’s post is going to be two of my favorite cozy recipes for a cold winter evening. First is going to be an updated version of my smoky-ranch meatballs, and second will be my fresh pappardelle pasta with meat sauce. Hope you enjoy these and see you for day 10!

Smokey-Ranch Meatballs:

Ingredients:

Minced beef and pork mix

1 or 2 (depending on amount of meat) packet of ranch seasoning

3 tablespoons liquid smoke

2 tablespoons hot sauce

1 tablespoon soy sauce

Good squeeze of ketchup

1/4 cup of spring onions, chopped

6 cloves of garlic, minced

1 egg

1 jar tomato sauce

Basil and other desired spices.

1/4 cup mozzarella cheese

Salt and pepper to taste

 

Directions:

  1. Mix all the ingredients in a large bowl until well combined. Form meat into balls, about 2 tablespoons per meatball, and set aside.
  2. In a pot, heat up the tomato sauce over medium heat and mix with spices.
  3. Get another pan and heat it up with olive oil on high heat. When hot, begin cooking meatballs. Cook until browned, then set aside.
  4. Put meatballs into the pot of tomato sauce and simmer for 10 minutes.
  5. Right before serving, sprinkle with mozzarella cheese and cover to melt.
  6. Serve hot.

 

Fresh Beetroot Pappardelle with Meat Sauce:

Ingredients:

For the pasta-

3 cups all-purpose flour

3 eggs

1 beetroot

For the sauce-

1 pack of minced beef

3/4 jar of tomato sauce

2 zucchinis, chopped

1 onion, chopped

4 cloves of garlic, minced

Basil, chopped

Chilli powder

Salt and pepper to taste

Pecorino cheese

 

Directions:

For the pasta-

  1. Chop the beetroot and put it in a small pan over high heat with a little bit of olive oil and water. Cover and let sit for 5 minutes.
  2. Pour out liquid into a small bowl and set aside. Use muslin cloth or an old dish towel to squeeze all the liquid (and coloring) out of the beets.
  3. While cooking the beets, put the flour in a large bowl and form a small well in the middle. Crack the eggs into the middle and begin to knead the dough while slowly adding the beed juice. Knead for about 5 minutes.
  4. Once well knead, flour well and pass through a pasta machine (roll it out as thin as it will go).
  5. It’s meant to be a rustic pappardelle, so hand-cut it as thick or thin as you want.
  6. When ready to cook, cook in boiling water for 4-5 minutes.

For the sauce-

  1. Start by sautéing the meat, onions, zucchini and garlic with a little bit of olive oil.
  2. Once cooked, add the tomato sauce and half of the basil (and any other desired herbs and spices) and simmer for 20 minutes.
  3. Once pasta is cooked slowly fold it into the sauce.
  4. Serve hot and topped with fresh basil and pecorino cheese.

Happy cooking! xx

Prosciutto Wrapped Grilled Figs- Recipe

This recipe is one of my favorites to make during the summer. It’s everything you want in a few bites. Salty, sweet, bitter, sour. All you need are some good figs, honey, prosciutto, balsamic vinegar and pepper. Read more down below to find out how to make this super easy yet delicious summer dish. Enjoy!

  1. Wash your figs lightly and then cut them in half, longways.
  2. Brush the inside of the halves with a little bit of honey, just enough to cover it all.
  3. Put the figs in a pan with a little bit of butter and cook on medium for about 8 minutes, or until the honey begins to caramelize.
  4. Once the figs are cooked, let them cool for about 10 minutes then wrap each half in one piece of prosciutto.
  5. Right before serving, drizzle a tad of balsamic and crack a bit of pepper over the top and your summer appetizer is all good to go.

Coconut Oil Waffles- Recipe

One of the reasons I love the morning (I am such a morning person, haha) is because breakfast is hands down my favorite meal of the day (with brunch coming in a very close second). I love waking up after a good nights sleep and walking into the kitchen to see what we have. One of my favorite breakfast foods are waffles (with eggs, yum!), but I always find that regular waffles always weigh me down throughout the morning and don’t make me feel as nourished. After getting our waffle maker about a year and a half ago, we’ve been experimenting with all sorts of recipes, trying to find one that worked the best. In the end, the recipe that I fell in love with was one that mixed a bunch of different recipes together, and used coconut oil instead of any other oils or butter. My favorite breakfast at home would consist of these waffles, an over easy egg, some fresh fruit and an iced coffee. If you try this recipe out, let me know how you like it in the comments below! Happy eating:)

Ingredients:

2 eggs

1 1/2 cup low-fat milk or unsweetened almond milk

3/4 cup coconut oil

2 cups whole-wheat flour

2 tsp. baking soda

pinch of salt

1 tsp. vanilla extract (optional; this depends on whether you want your waffles more sweet or savory)

Directions:

  1. In a large bowl, beat the eggs until light and fluffy. Add the milk, and coconut oil (and vanilla if you choose) to the eggs and continue to beat for another 2 minutes.
  2. Gradually add the flour, baking soda and salt to the wet mixture while continuously beating.
  3. Cook waffles in waffle maker according to instructions (each waffle maker works a little differently).
  4. Serve warm with a little bit of maple syrup and fruit or with an egg for a delicious breakfast!