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Winter Weather Recipe Roundup

02/19/2021

Winter Weather Recipe Roundup

Snowed in, or simply can’t get to the grocery store? We’re right there with you. To make do, our team has rounded up their easiest, favorite recipes that are perfect for cleaning out the pantry, freezer, or that unknown vegetable bin you haven’t looked at in a few weeks. Check out these simple and delicious recipes that make for a cozy day in. 


Jo’s (Grandma’s) Vegetable Soup 

“About 75% of the time I walk into my grandma’s house, I can expect to find a pot of her signature vegetable soup on the stove. This is the stuff that got me through many sick days spent at Grandma’s house growing up. The best part about it to me, other than the sweet nostalgic feeling it gives me, is that it is the simplest soup recipe I’ve ever seen. And it makes A TON of food- perfect for a week stuck indoors. 

It was actually a little difficult to get this recipe from Grandma- she makes it so often that the recipe is in her head, so we had to facetime so she could explain how to make it. Hopefully, I’ve done it justice! This soup is meant to be a throw-whatever-you’ve-got-in-the-pot kind of recipe, so feel free to tweak it as you’d like. I hope you enjoy it as much as I do and that it brings you some warmth on these cold winter days.”

-Jo, ABLE E-commerce Coordinator

Prep time: 15 minutes

Cook time: 2 hours

Serves 4-6 people 

Ingredients:

  • 2-3 medium potatoes
  • ½ lb ground beef
  • 1 can of tomato soup
  • 1 can of diced tomatoes (small or large depending on your preference!)
  • 1 bag of frozen mixed veggies 

*Don’t have a bag of frozen mixed veggies? Veggies in the bottom of your fridge will do! We love anything from celery to zucchini to carrots.

Directions: 

  • Peel and cut the potatoes into halves or thirds (you don’t want them to be too small while they cook, or they will turn to mashed potatoes!). 
  • Put the cut potatoes into a large pot and fill the pot with water until the potatoes are just covered. Boil the potatoes for about 10 minutes. 
  • While the potatoes are boiling, brown the ground beef. You can season however you like! I prefer salt, pepper, and a little bit of garlic powder. If you prefer no meat, you are welcome to skip this step! 
  • Now it’s time to dump everything in! DON’T drain the potatoes- you use the water to cook. 
  • Add the can of tomato soup, diced tomatoes, cooked ground beef, and bag of mixed vegetables to the pot. You can add more water if you like a less chunky consistency. 
  • Let that pot simmer on low for about 2-3 hours. Enjoy the warmth of your kitchen while it cooks! 
  • Serve with some crackers you have in your pantry, or by itself!

 

Elson’s Easy Mexican Rice and Veggie Bowl  

“My younger sister taught me this recipe because she’s in college and often doesn’t have a ton of time to cook! It’s so easy and customizable. If you’re dairy free, don’t add cheese. If you want more protein, add chicken. If you want to indulge, have some chips and queso as an appetizer. The possibilities are endless.” 

-Elson, ABLE Partnerships Intern

Prep time: 20 minutes 

Cook time: 30 minutes 

Serves 2 people

Ingredients:

  • 1 medium sweet potato 
  • 1 red bell pepper 
  • 2 zucchini 
  • 1 white onion 
  • 1 can of black beans 
  • 1 jalapeno pepper, seeds removed 
  • ½ lb of brown or white rice 
  • olive oil for cooking 

Directions:

  • Preheat your oven to 400 degrees. 
  • Begin preparing your sweet potatoes by chopping sweet potato and toss in olive oil and your favorite spices then bake in the oven for 20 minutes until they’re soft. 
  • Cook the rice according to package directions and set aside. 
  • Roughly chop the rest of the veggies into bite-sized pieces. 
  • Sautée in a medium-sized pan with spices, olive oil, and minced garlic. Once onions are translucent and everything is soft add in one can of black beans and let simmer for 5 minutes. 
  • Build your bowl with a kale base + top with the veggies, rice, mozzarella cheese, salsa, avocado, and sour cream. 
  • Feel free to substitute with any vegetables or toppings you may have on hand, this is the best dish to make your own!

 

Sarah’s Snow Cream

“I had to try this out since we only get snow maybe once a year in Nashville. It makes me think of Shaved Ice desserts or Korean Bingsu that are popular in Asia, because you can add fresh fruits and syrup to this–basically, it’s an upgrade to your snow cone!”

-Sarah, ABLE Social Media Coordinator

Prep time: 10 minutes 

Cook time: 5 minutes

Serves 2-4 people

Ingredients: 

  • 1 cup milk (any kind)
  • 1/3 cup white sugar
  • 1 tsp vanilla extract (optional)
  • 1 pinch of salt 
  • 8 cups of clean snow or shaved ice (this will depend on the density of the snow, get more if your snow is light and fluffy) 
  • 1 can of fruit cocktail, diced fresh fruit, or brown sugar-glazed fruit for toppings 

Directions: 

  • In a large bowl, whisk all your non-snow ingredients together until combined. 
  • Add snow into the bowl until you reach desired consistency. The snow will melt a bit, but it should still be fluffy and not runny. 
  • Serve in a cute mug and go wild with toppings. My favorite is diced mango, a drizzle of honey, and a fruit cocktail mix. 
  • Eat immediately and enjoy! 

*Cool tip: to make sure the snow doesn’t melt as fast, place a bowl in the freezer and use that to hold your snow.*



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