Any good ideas for cold weather meals? I don't have much time. I thought stews would be good but don't they have lots of ingredients and take hours of cooking? --iVillager Amy2
Stews are great as they are a hearty comfort food and a one-dish meal that feeds the family. If you prefer to do all your cooking on weekends for the week, stews are perfect because they even get better as they sit in the refrigerator.
Make a big pot and freeze in containers to pull out in a pinch. If going on a trip, make a batch, cool, and freeze in freezer zip lock bags. Squeeze out the air and flatten to store in freezer.
Traditionally, we think of stews as heavy meals, but try being creative with your favorite type meat and ingredients. Stews also work well in a crockpot. Pork tenderloin is great meat to use as it offers a low fat, high protein alternative to other fattier meats. Here's an easy pork stew from my new cookbook, Meals On The Move: Rush Hour Recipes without lots of effort and chopping; yet full of flavor. The kids will like this recipe, as there aren't any tiny onions hiding in the sauce.
The cider gives this stew a great flavor and is super served over mashed potatoes or rice.
- 3 pounds pork tenderloin, cut into 1-inch cubes
- Salt and pepper to taste
- 1/3 cup all-purpose flour
- 2 large onions, halved and thinly sliced
- 3 cups apple cider
- 1 (10 1/2-ounce) can beef broth
- 1 (16-ounce) package baby carrots
Heat a large pot coated with nonstick cooking spray and brown the pork lightly on all sides. Sprinkle the meat with salt and pepper while browning. After meat is browned, sprinkle with flour; stirring vigorously. Stir in onions, cooking for 3 minutes, stirring constantly. Gradually add the cider and beef broth. Cover and simmer for 1 hour, remove lid, add carrots, and continue cooking for 20 minutes longer or until the meat is very tender and carrots are done. Makes 8 servings
Holly B. Clegg is the author of Meals On The Move: Rush Hour Recipes, her new book in the Trim & Terrific cookbook series.