The 3 Classic Recipes Everyone Should Master

comments

It’s true that this time of year is often the going-out-iestof all. But frankly, it’s cold, you guys. And sometimes, we’d just rather stay in. And eat.

There’s nothing like a big pot of yummy simmering on the stove to make you psyched to cuddle up and hibernate while the chilly wind blows past your window. To help you take advantage of this delicious season we sat down and came up with winter's three most essential recipes.

These are the A-listers, the classics, the ones everyone should master. Take a look at our how-to guide, and you’ll be on your way to a winter wonderland, in your very own kitchen.


08_RoastedChicken_111212_031
Lemon-Dijon Roast Chicken

A winter classic right up there with the cup of cocoa, roast chicken is a favorite that anyone master. Yes, anyone. We’d show you a picture of a baby pulling this off, but we didn’t have one on hand, on set. This basic recipe is a great jumping-off point if you want to try different seasonings and flavors. But, like any great classic, it’s simply perfect on its own, too.

09_RoastedChicken_111212_056
Ingredients:
1 2 ½ - 3 lbs. fresh chicken, rinsed and dried
1 sprig fresh rosemary
¼ cup whole-seed Dijon mustard
1 lemon
Coarse sea salt, to taste

Preheat the oven to 450. Place your chicken in a roasting pan, and give it a schmear with the mustard.

10_RoastedChicken_111212_065
Pull rosemary off the sprig, and sprinkle over and around the bird.

11_RoastedChicken_111212_069
Squeeze the lemon over chicken, paying special attention to the breast.

12_RoastedChicken_111212_082
Place lemon rinds inside the chicken cavity as far as they’ll fit. This will infuse the whole bird with a light lemon flavor.

13_RoastedChicken_111212_097
Sprinkle with sea salt and place in the middle of the oven.

14_RoastedChicken_111212_105
Cook for 50-60 minutes, or until thigh juices run clear.

15_RoastedChicken_111212_031-copy
I mean, who needs turkey?

16_Soup_111212_004
Quick Minestrone Soup

There’s nothing quite as quick, easy, and inexpensive as a healthy winter soup. Looking for a pre- or post-holiday detox? You don’t need trainers and a $400 juice cleanse. You just need thirty minutes and a pot.


17_Soup_111212_061
Ingredients:
2 15 oz cans cannellini beans
1 28 oz can whole peeled tomatoes
2 onions
1 cup green beans
2 large carrots
1 zucchini
1 tsp basil
6 cups kale, roughly chopped
10 cups chicken or vegetable stock

Chop carrots, onion, zucchini, and green beans into ½ inch sections.

18_Soup_111212_076
In a large pot, over a medium-high heat, sauté carrots and onions in a splash of oil until the onions start to caramelize.

19_Soup_111212_103
Toss in the rest of the vegetables…

20_Soup_111212_116
And stir up until well combined.

21_Soup_111212_122
Pour in stock and tomatoes.

22_Soup_111212_130
Using your spoon, smush tomatoes until they come apart.

23_Soup_111212_141
Let the soup simmer and pour the first can of (rinsed!) beans into a small bowl. Using a spoon, mash until you have a chunky paste.

24_Soup_111212_146
Add mashed beans to the soup and stir until well incorporated. This step helps create a thicker, hearty soup (while keeping it healthy).

25_Soup_111212_149
Add the second can of beans, whole.

26_Soup_111212_157
Sprinkle with basil, and let your soup simmer for about 10 minutes, or until the vegetables are soft…

27_Soup_111212_035
…Or you just can’t wait any longer.


01_RootVegetables_111212_11

Roasted Root Vegetables

Once considered a mere side dish, root vegetables are finally getting the A-list status they deserve. Not only are they packed with fiber, antioxidants, and vitamins galore, but they're also crazy delicious (and a cinch to make).

02_RootVegetables_111212_32
Ingredients:
2 large beets
2 parsnips
2 turnips
2 carrots
1 onion
2 tbsp olive oil
½ cup chicken (or vegetable) stock

Preheat the oven to 400. Chop each vegetable into sections about one inch thick.

03_RootVegetables_111212_39
Toss them up and place into a roasting pan (metal, clay, or Pyrex will all work).

04_RootVegetables_111212_53
Drizzle lightly with olive oil — just enough to coat the veggies — and toss well.

05_RootVegetables_111212_79
Pour stock over the mix. This softens the veggies ever so slightly, but still lets them get nice and crispy.

06_RootVegetables_111212_83
Pop ‘em in the oven for 90 minutes, tossing once or twice throughout to re-coat the vegetables.

07_RootVegetables_111212_11-copy
Enjoy hearty, healthy goodness.




Photographed by by