by Christina Hatgis
Here are three easy recipes to help navigate the holiday season of sniffles, over-indulgence, and spending too much time in the kitchen!
The first is an easy drink that will make any cold, wintry day warmer and brighter – sniffles or no sniffles.
Common Cold Relief – courtesy of Toast Home Cooking
1 tablespoon garlic, chopped
2 tablespoons ginger, peeled and chopped
1 cup cold water
Juice of ½ lemon
1 teaspoon honey
Pinch of cayenne
In a small saucepan, bring the garlic, ginger and water to a boil. Lower the heat and simmer for 5 minutes. Turn off the heat and let stand for 10 minutes. Strain, stir in honey and cayenne (adjusting quantities to taste), and sip right away. Make a half gallon of the mixture at a time (multiply recipe by 8) and sip all day. Feel better!
Sip it all day and get some sleep!
When you’ve been over doing the animal products, an easy tofu recipe can be used as the basis for numerous meals. Serve on soba noodles with scallions, with rice and veggies, or in a stir fry.
Angelica Kitchen’s Baked Tofu with Lemon-Rosemary Marinade
1 pound firm tofu (to make it even firmer, press between 2 plates with quart of liquid weighting it down for 20 minutes)
3 tablespoons freshly squeezed lemon juice
1 tablespoon balsamic vinegar
2 tablespoons tamari
½ tsp minced fresh rosemary (use less if using dried)
Pinch of pepper
1½ tablespoons olive oil
Preheat oven to 350º
Slice tofu into 12 even triangles. (slice into thirds horizontally; stack slices and cut crosswise)
Lay tofu in single layer in baking dish. Whisk rest of ingredients in a bowl. Pour marinade over tofu.
Bake 30-40 minutes until tofu is browned and marinade absorbed
And this one which my family adores! An easy crowd pleaser, keeps really well, and I indulge in as a necessary, and not too un-healthy, comfort food!
Easy (and very yummy!) Cast Iron Skillet Cornbread – courtesy of Martha Stewart
1¼ cups yellow cornmeal
1¼ cups all-purpose flour – *I use whole wheat flour too
2 tablespoons granulated sugar – *Sometimes I use less if I want it less sweet
1½ teaspoons baking powder
½ teaspoon baking soda
1¼ teaspoons kosher salt
1¾ cups buttermilk – *Add a splash of white vinegar to regular milk if you don’t have buttermilk
4 tablespoons unsalted butter; cut into 4 pieces
Preheat oven to 425º
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula or large wooden spoon, stir the batter together until completely combined.
Put the butter in a 10-inch cast iron skillet and place the pan in the oven until the butter is melted, about 3 to 5 minutes. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top and bake until a skewer inserted in the middle comes out clean, about 20 to 25 minutes. Serve warm.
*Leftovers can be wrapped in plastic wrap or placed in an airtight container at room temperature for up to three days.