Katherine Whaley's cold weather comfort foods

On chilly winter nights, these cozy comfort foods will keep you warm and satisfied! These dishes will fill your house with comforting aromas that will keep your household coming back for more. Gluten Free Gingerbread Pancakes are perfect for breakfast, Carrot Ginger Soup is delightful for lunch, and Old Fashioned Pot Roast makes for a perfect family dinner.

Old Fashioned Pot Roast

Katherine Whaley

  • 1 whole (4 to 5 pound) Chuck Roast
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 large white onions (cut into quarters)
  • 6-8 whole carrots (cut into chunks)
  • 3 peeled, whole cloves garlic
  • Salt
  • Pepper
  • 1 cup full-bodied red wine
  • 2-3 cups of beef stock
  • 3 sprigs of fresh thyme
  • 2 springs of fresh rosemary
  • 2 bay leaves

    Heat oven to 275F. Season your chuck roast with salt and pepper (I prefer coarsely ground sea salt and cracked black pepper). Heat olive oil and butter in a Dutch oven or large pot, over medium heat. When the butter has melted and the oil is hot, brown the onions. It's helpful to use tongs to help flip sides! Take out the onions, and keep them on a plate. Now, it's time for the carrots and whole garlic - saut them in the oil, until they are slightly softened, about 2 minutes. Remove them to the plate with the onions. At this point, heat a little more oil and butter to the pot, if necessary. Using your tongs, sear the meat in the pan for about 1-2 minutes on each side. You are trying to create a brown crust over the whole surface area, without heating through. Then, remove the roast with your tongs, and plop it on top of the onions, carrots, and garlic. Keep the heat up on that pan, and add the wine to deglaze (scrape up all the stuck-on tasty bits off the bottom of the pot using a whisk). Then put the onions, carrots, garlic, and roast back into the pot, and fill up with enough beef stock to cover the meat about half-way. Add 3 sprigs of fresh thyme and 2 springs of fresh rosemary, and 2 bay leaves. Put the lid on, and use your muscles to put it in the oven. Roast for about 4 hours. When it has completely roasted, the meat will fall apart - no knife needed!

Gluten Free Gingerbread Pancakes with Cream Cheese drizzle

Katherine Whaley

  • 1.5 cups almond flour (or finely ground almond meal)
  • 2 tbsp ground flax seeds
  • 1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1/2 tsp ground clove
  • 1/2 tsp salt
  • 2 tbsp agave nectar
  • 2 tbsp molasses
  • 1/3 cup almond milk
  • 3 eggs
  • 1/4 cup almond milk (or whatever your milk of choice)
  • coconut oil for cooking (1-2 tbps)
Cream Cheese Drizzle:
  • 1/4 cup powdered sugar
  • 4 oz cream cheese (1/2 block)
  • 1/4 cup almond milk (or whatever your milk of choice)
  • 1 tsp vanilla

    Mix first six ingredients (dry ingredients) together in a large bowl, set aside. Mix next five ingredients (wet ingredients) in a medium bowl. Add dry ingredient mixture to wet ingredient mixture. Over medium heat, melt coconut oil in a skillet. Drop spoonfuls of batter onto the skillet and cook for approximately 3 minutes, then flip with a spatula. You will see bubbles start to form on the top of the batter when pancakes are ready to flip. Cook the other side for approximately 3 minutes. Repeat with remaining batter until all pancakes are cooked. Cover or keep in 200F oven until ready to serve. Cream together powdered sugar and cream cheese. Then slowly mix in almond milk and vanilla. Drizzle over pancakes.

Carrot Ginger Soup

Katherine Whaley

  • 8 large carrots, cut into chunks
  • 1 large white onion, chopped
  • 1/2 an orange
  • 1 tbsp. grated ginger
  • 2 cups chicken stock
  • 2 cups water
  • A couple of threads of saffron (optional)
  • Chives and goat cheese

    Drizzle a small amount of olive oil into a large pot and saute onions over medium heat until translucent. Add carrots and continue to saute, about 10 minutes.. Then, add ginger, orange, saffron (optional), chicken stock, and water. Season with salt and pepper. Allow the mixture to simmer over medium heat, approximately a half an hour, until carrots are soft and can break apart with a fork. Transfer the mixture to a blender, and puree until smooth. Serve with chopped chives, goat cheese, or cream fraiche.
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