Blizzard Survival Fare

The Most Wonderful Time of the Year is officially behind us. In addition to 8-12 inches of snow, Monroe County is expecting wind chills of up to -40 below this weekend. Old Man Winter must have gotten everything he wanted for Christmas, because he's misbehaving like the Naughty List isn't even a real thing.

To prepare for the winter storm, I bought every brussel sprout available in Bloomington.

I also compiled a list of my favorite hibernation-friendly recipes. Ironically, they all freeze well.

Hunker down and stay warm, friends!

My Favorite Chili, Mark's Daily Apple

[Emily's edits: This may sound sacrilegious, but just use whatever peppers you have. The real heat in this recipe comes from the canned chipotle. I usually skip the red pepper in favor of the sweet peppers that are almost always in my fridge and only use pasilla peppers when they're available. Do not skip the cinnamon!]

North African Meatballs, New York Times

[Emily's edits: I played fast and loose with this recipe. First, I subbed tumeric for saffron because I didn't have any saffron. Second, I used ground turkey instead of ground beef, because I've been eating too many cabbage rolls filled with ground beef. Third, I used a cup of cooked rice instead of the milk-and-bread combo. Finally, I served this over spaghetti squash instead of couscous. The point is: this recipe's ingredient list may look intimidating, but it's actually pretty forgiving.]

Crock-Pot Moroccan Chicken, Purely Primal

[Emily's edits: As a general rule, I don't believe in wasting money on flavorless winter tomatoes. I used fresh cherry tomatoes in this recipe because they were on sale, but a can of diced tomatoes would probably work even better. This recipe is pretty mild, so feel free to up the spice quotient if you're so inclined. Also, be warned that there will very likely be some stray chicken bones in the bottom of your crock pot when your bird is done cooking, so use caution when you dish it up! I served it over spaghetti squash.]

Eggplant Stew, The Shiksa in the Kitchen

[Emily's edits: I use a can of diced tomatoes instead of tomato sauce, because I like the chunkiness. I also use sweet peppers instead of bell peppers, and I add a diced onion. Serve over rice.]

Stuffed Cabbage Rolls, The Shiksa in the Kitchen

[Emily's edits: When it comes to cabbage rolls, there a million possible variations. For me, the key components are dill and sauerkraut. If you're suspicious of sauerkraut, feel free to sub some shredded turnip for a milder flavor without sacrificing texture.]

I got a new knife for Christmas!

cabbage rolls