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Winter Food: A little of this, a little of that
As is often our way, food and relaxation are good for us, and to share. Here's how our meals are evolving, in part thanks to our good friend, Jack Lirio, retired from owner of culinary schools, world food traveler, and continuing an active life in Hawaii.
Winter is a good time to cook
I do it by starting with the classic, mirepoix combination of onions, celery, and carrots, all chopped fine and sauteed slowly in olive oil with or without added butter. From there I make soups and stews. Whatever vegetables are fresh in the stores, plus added canned tomatoes are the ingredients I use to make minestrone soup, vegetable soup, chicken noodle soup, and more, all depending on what's in my kitchen and what sounds appetizing.
Then raw or blanched (slightly cooked) vegetables make a good appetizer with olive oil as the dipping sauce, even hummus.
Simple food is nourishing this time of year
Enjoy food with the best type of ingredient, that is with family and friends, along with the occassional rich holiday food as well. Its the combination that works well, with enjoyment and good healthy results too! Sounds like a reasonable new year's resolution