The Ingredients I Rely On All Winter!

It is still very cold outside and very much winter, and today I want to take you into the kitchen to show you the ingredients that we highlight and that we turn to again and again in this season. It's not complicated, it's not fancy, but it sustains us in a meaningful and nourishing way. Before we head into the kitchen, I would like to say thank you to Quince for sponsoring today's video. Now on my to-do list this winter, besides making delicious food, was to make over our bed, and I turned to Quince's home collection to transform our bed. Just look at this European linen quilt. It's woven from a hundred percent European flax, and there's no harmful chemicals in it. This is a mid-weight one, so it keeps us warm through the winter, but we'll be able to use it in the summer as well. Quince's products are of exceptional quality, and they work directly with factories that use safe and ethical production standards. These are quality products that are made to last, and those are the exact sort of products that we really enjoy bringing into our home. There's a link right below the video so that you can get free shipping on your order with Quince, and they also are offering a 365-day return policy. That is how sure they are that you're going to love your products. So there's details on the video for more. I've made my bed, and now I'm ready to head into the kitchen and work. February is not the easiest month for me. I long for days that are much warmer, days filled with gardening and produce gathered in baskets. But here we are, and I'm going to be grateful for this day, even if the weather is once again a bit dismal. When it gets like this, I like to turn my focus to what we do have on hand to enjoy. Winter citrus is at its prime. At least my parents' chickens are laying eggs, and we have dried fruit and nuts that we put up last summer to enjoy from the cellar. But the biggest part of our winter food stuff is meat. Our beef comes from a local farm, and it is an absolute cornerstone of the winter kitchen. Pound for pound, it's hard to beat in terms of nutrition and sustenance and comfort. Not only do we eat meat, but we also use it as the base for many of our other dishes. Winter stock, whether it's made from beef bones or chicken, is almost always simmering on the stove. There's nothing coming in from the garden besides a few herbs, so to fill all the hungry bellies, this is what we turn to. This is also why we take the care to raise lambs each year, which provide us with ample meat for the winter. Today, this looks like a slow-cooked roast with basic seasonings and a jar of pickled vegetables, also preserved from the summer garden. Preserved vegetables are another winter staple around here, and we use them in all sorts of ways. I've learned over the years that my homemade sauerkraut isn't nearly as popular with the family as I'd like it to be, so instead I invest the summer time making giardiniera, preserved tomatoes, and vinegar pickles. These are the vegetable preserves that everyone will happily eat. Whether we're making liquid stock intentionally or just straining leftover juices from one of these slow-cooked roasts, nothing is wasted. This is an absolute staple in our winter kitchen. Alongside grains, typically in the form of rice, quinoa, and oats, I often cook these grains right in the broth to make them that much more delicious. Likewise, beans and lentils often make an appearance on the winter table, often slow simmered in broth. But there's also meat that we don't raise to. For example, we buy in cod and salmon from the coast of Washington. Or in the case of today's lunch, that looks like store-bought chicken breasts, just slowly simmered in yesterday's leftover coconut curry. Leftovers become also an essential part of the winter kitchen because they're economical. Adding rice or lentils is a great way to stretch a small amount of leftovers even further, and this is often what I rely on for lunches. Grains are a staple in the kitchen, just like leftovers. I often use chicken breasts too in the winter, just to keep a quick protein on hand for the growing kids. In the summer, they can often occupy themselves by strolling through the garden and grabbing off pea pods or cherry tomatoes. And in the winter, when they want to pick at something, I either make them popcorn or a quickly grilled chicken breast. It can be used in a thousand ways, so it is an absolute staple. Some of these were cut up and put on top of a quick green salad for lunch. The others were just eaten as is by some hungry boys. Now back to these grains. How could I not mention bread? Next to meat, this is the biggest player in our winter kitchen. There's almost always something rising on the counter. What I love about bread is that I can use it to enjoy so many of our preserves from the summer. For example, I can make a quick focaccia for breakfast and tuck in our sun-dried tomatoes. Or I can take that same focaccia and turn it sweet with a jar of our jam and toss in some dried cherries. Your kids may be different than mine, but I find mine really need carbohydrates, so bread helps me to fill in all the cracks of a meal. In a way, winter cooking is easier. I know what to expect and I know what to use. It's simple. Meat, grains, citrus, preserves, legumes. But of all of these, grains in the form of bread is my family's favorite. This is our everyday artisan loaf that I keep on hand most of the time, but it's certainly not the only bread I make. When time is more pressed, I'll make a quick yeasted sandwich loaf that can be ready in just a few hours. Other times, when I can't be bothered to shape and fuss at all, I rely on sheet pan focaccia for something a bit swifter. While in summer, I often rely on sauteed vegetables, sliced tomatoes and basil, and eggs for breakfast. These are all things that can easily flesh out a meal. This is the time of year when the kids will wake up to find bagels on the table or a homemade cream of wheat simmering on the stove. We eat far more grains, especially in the form of bread, in the wintertime. And in the summer, while we can enjoy freshly sliced peaches and yogurt, in the winter, this needs to tide us over. This just isn't that season, and as Ecclesiastes reminds us, to everything, there is a season. This is the season to bake. Today, I'm using up some extra sourdough starter for yet another bread. This one is an einkorn egg bread and is destined for breakfast tomorrow morning. Because we eat so much bread in the winter, I try to mix it up ever so slightly because it keeps it more fun for me, frankly. I don't get nearly as bored when I'm making something new or something interesting or just something a little off the beaten path for me. And it gives the family something special to look forward to. While it may seem like a lot to constantly be rising and folding and kneading, right now, there's no time being spent in the garden, no time being spent staking tomatoes or harvesting peppers. This is it. The full culinary journey of the season. Slow cooked meats and bread. While it may seem a bit boring with these foods on repeat, it's anything but. It's positively delicious. Do I miss summer tomatoes? Yes. But soon enough, there will be eggplants and cucumbers and tomatoes galore. And until then, we shall still eat quite well. Cheers.