In the winter season with the low temperatures and rainask themselves many and many which are the best recipes of winterwhich generally contain soups in their preparations, such as casserole or beans.
Because of the above, when we talk about eating in winter, a hot preparation is always appreciated and that tempers our body. Many of them have different levels of complexity and ingredients that can be found at trade fairs, in the vegetable or supermarket. Besides the carnivorous and vegetarian variants, it all depends on the person.
Nevertheless, It’s the preparation that can complicate more than one cooking enthusiastso we leave you here five recipes that can be prepared quickly and easily at home during the winter season to be the best cook in front of the guests.
Quick and easy winter recipes to make at home
casserole recipe
Cazuela is a typical dish in Chile. Its consistency and high calorie intake make it essential at this time of year, as well as for those looking for a hearty meal (if not ask Iván Zamorano’s mother and her famous casseroles).
Ingredients for four people):
- 4 chicken thighs (or beef)
- 4 potatoes
- 2 corn
- 2 large pumpkin slices
- 100 grams of white rice
- peppers and onions
- parsley and coriander
- 3 liters of water and salt to taste
Preparation:
- Season the chicken with salt (pepper and cumin to taste) and sear in a saucepan. Then you take it out and wash it.
- Add peppers, onion (and carrot if you like) to the same pot and sauté.
- At the same time, wash and peel the potatoes.
- Put the chicken in the pot with the potatoes, add the three liters of water and bring to a boil.
- Later add the rice and try to get rid of the foam that forms in the pot.
- Finally, let it cook for 20 to 30 minutes and serve.
- Once the dish is ready, you can add parsley and cilantro (washed beforehand) for better flavor and decoration.
lentils recipe
Lentils are another typical dish in Chile, both in summer and especially in winter. This kind of Legumes are rich in folic acid, iron, potassium and magnesium, so regular consumption is recommended (and weekly if possible). The dish is served hot and can be accompanied by chorizos or longanizas if desired.
Ingredients for four people):
- 500 g Pardina lentils
- 2 large carrots
- 1 clove of garlic
- 1 large onion
- Salt and freshly ground black pepper (to taste)
- water
Preparation:
- Soak the lentils overnight before preparing them and wash them at the time of cooking.
- Place the lentils in a saucepan with plenty of water.
- At the same time, cut the onion, carrot and garlic clove into as small cubes as possible.
- Fry in a pan for 10 minutes.
- Later, put the sauce with the lentils and the water in the pot for about 30 minutes.
- Once they’re well cooked (they should be tender), serve them in a deep or clay bowl, adding merkén or chili powder if you’re a spicy lover.
Fizzy recipe
Carbonada is a dish from southern Chile, specifically from the coal mines in Lota (hence the name) and is characterized by the ingredients used in its preparation, which give it a unique flavor, as well as its high calorie intake. Likewise, It is accompanied by soup, which is always appreciated at this time.
Ingredients for four people):
- 2 tablespoons oil
- 500 g diced pink squid or minced meat (you can substitute soy meat or omit this ingredient).
- 1 onion cut into small cubes.
- 1/2 red bell pepper
- 1 clove of garlic
- 1 tablespoon oregano
- Ground white pepper
- 1 liter of boiling water
- 1 carrot
- 4 potatoes
- 1 slice of pumpkin
- 1/2 cup corn kernels
- 1 cup green beans
Preparation:
- Heat the oil in a saucepan and add the meat to seal.
- Add onion, bell pepper and garlic cut into small cubes. Stir and cook for a few minutes.
- Add the oregano and spices to taste; stir and add 1 liter of boiling water.
- Later add the carrot, potato and pumpkin (cut into cubes).
- If the water is low, add more boiling water.
- Cook for 20 to 30 minutes or until the vegetables are done (soft).
- Finally add the corn and green beans and cook for another 5 minutes.
- Serve in a deep or clay dish.
beans recipe
Beans are another of the most common foods on our continent. Originally from Central Americais a preparation that has spread to all countries of the Southern Cone chilihas a number of variants, such as pomegranate trees or “with reins”, which are most popular in the winter season.
Ingredients for four people):
- 2 1/2 cups beans
- 1/2 kg pumpkin
- 1/2 onion
- 2 tablespoons oil
- 1 clove of garlic
- 1 tablespoon colored chili
- 1/2 tablespoon oregano
- 1/4 pack pasta halved
Preparation:
- Soak the beans the night before you prepare them and wash them at the time of cooking.
- Sauté the beans and squash (diced) in a saucepan with plenty of water over high heat for 30 to 40 minutes.
- At the same time, sauté the onion and garlic in a pan until soft.
- Add the sofrito to the pot along with the pasta and cook for 8 to 10 minutes (or until the pasta is fully cooked).
- Serve in a deep or clay dish and add merkén or colored chili if you like it spicy.
Pantrucas recipe
Pantrucas are a classic of Chilean cuisine. From generation to generation, this dish, which has a bad reputation, especially among the little ones, has become a winter must-have when it comes to wanting power and good taste on the palate. Yes indeed, It is important to prepare the dough well so that its taste is what the guests expect.
Ingredients for four people):
- 1 tablespoon of oil
- 1 onion
- 1 clove of garlic
- 200 grams of minced meat
- 1 carrot
- 1/2 red bell pepper
- 1 tablespoon oregano
- 1/2 tablespoon cumin powder
- 1 tablespoon paprika or paprika
- 2 medium potatoes
- 1 liter beef stock (you can make it at home)
- salt, pepper to taste
- 3/4 cup flour without baking powder
- 1 egg
- 1/4 cup warm water
- 2 eggs (optional to serve at the end)
- coriander or fresh parsley
Preparation:
- In a saucepan, sauté the onion and garlic in the oil for 3 minutes.
- Add the meat and cook for another 2 minutes.
- Then add carrot, paprika and spices: oregano, pepper, cumin and colored chili (to taste and diced).
- Stir and add the potatoes along with the beef broth.
- Cook everything for at least 5 minutes over medium heat.
- In parallel, prepare the pantrucas dough with its ingredients: flour, egg and water. Form a smooth and even dough. Add water if you find it necessary.
- Stretch the dough in your hands (you can use a uslero), cut lengthwise into strips and then into small squares.
- Pour the masses into the broth and cook for another 10 minutes.
- If you like, when everything is ready, add a whole egg or two without beating them into the broth so that they cook completely.
- Serve hot in a deep or earthenware dish and garnish with cilantro or chopped parsley, if desired.
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