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Three Warm Winter Treats

Written by Julie Kelly

Nov. 14, 2014

I can tell winter is on its way because I’m craving time in the kitchen. I thought I’d share a few things that have really hit the spot for me over the last few days. All three are packed with nutrients, comforting warm spices and can be made ahead or in large batches to last you a few days.

Spiced Lamb Hash

This was a really simple dinner that came together in about 15 minutes. I chopped the portobellos, leeks and onion and set them aside. I browned 1lb of ground lamb in a pan with the following spices: Allspice, paprika, garlic powder, onion granules, cumin, coriander, salt and pepper. I really just eyeballed the spices, but added them to the meat before it started to brown. Next, I set aside the meat in a bowl, leaving the drippings in the pan. I added 1tbs of ghee to the pan and then sauteed the veggies. I added 1 bag of pre made broccoli and carrot slaw and the chopped vegetables I prepared. I added a pinch more of all the spices I used with the meat, stirred and cooked until the broccoli was just soft but still crunchy. I then added the meat back to the pan to heat back up and added a small can of sliced black olives. Once all of this was nicely combined, I used it to top a fresh green salad, added a drizzle of EVOO and dinner was served. It was like a warm and spicy Moroccan taco salad--without the taco, and not in Morocco--but you get the point.

Bone Broth of the Day

The cooler weather has me sipping a lot of bone broth. It’s my favorite mid-morning ritual while I get work done. I love that I can sip it while I work, and it fills me up for several hours. Chris usually makes the broth since he eats it EVERY morning. Here’s how we make it: some vegetables, lots of roasted bones, a bay leaf, splash of vinegar and sometimes a dried mushroom or two. I like having a pretty bland broth on hand because I like to use it in a variety of ways. These are my favorite bone broth links(1, 2, 3), there are SO many.  

People ask me all the time how I drink it. Today’s mug of broth looked something like this: 1.) Super gelatinous before heating. 2.) Butter, truffle salt, dill and pepper added to the heated broth. 3.) Warm delicious and filling meal.

Beef Liver Pate

This might not sound like a special treat to everyone, but for me, having anything this nutrient dense prepared in my fridge for a quick meal that requires no cooking IS a special treat!. The bonus is that Ivy LOVES it, too. I’ve followed a lot of recipes and finally settled on how I like it best: 1 lb beef liver well rinsed and patted dry. 1 lb bacon cooked and fat reserved. 1 yellow onion, 1 leek and 2-3 large portobello mushrooms chopped. Fresh thyme, fresh dill, dried thyme, lemon, onion and garlic powder. Cook the vegetables in the bacon fat until the onions are translucent and the mushrooms are reduced and their water removed, set aside with the bacon. Season the dried liver with the dried spices, salt and pepper. Sear on both sides in the remaining bacon grease and cook for 5-8 minutes. Add 1 tbs of ghee to the pan and remove from heat. Combine the liver, cooked vegetables and bacon in the bowl of a food processor. Add the remaining spices, a squeeze of lemon and ¼ can of coconut milk. Blend until smooth. Taste and adjust seasoning, salt, and pepper to taste. I like to put it in three little jars to enjoy some now and save some for later. This time I gifted two little jars to some special friends. I love to enjoy it with something a little sweet like an apple or pear, but it’s great with raw veggies, spooned into broth or over cooked meat or veg. Versatile, flavorful, nutrient powerhouse.