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How to prep your kitchen for winter

With autumn in full swing, it times to start thinking about winter. Winter brings rainy, cloudy and gloomy days, that don’t inspire healthy cooking. Winter brings with it lots of takeaway and frozen meals, but there are easy healthy ways to cook healthy meals through winter.

Two healthy options for cooking in winter

One Pan Mexican Quinoa Casserole In The Slow Cooker

Ingredients

  • 1 cup Quinoa, Uncooked

  • 1 cup Frozen Corn

  • 2/3 cup Reduced Sodium Chickpeas, Drained and rinsed

  • 1/2 cup Black Beans, Drained and rinsed

  • 1 cup Red Pepper, Chopped, about 1 large pepper

  • 1 cup Roma Tomato, Chopped, about 2 tomatoes

  • 1/2 cup Onion, Roughly chopped, about 1/2 large onion

  • 1/2 tablespoon Cumin

  • 1 tablespoon Garlic, Minced

  • 1/4 teaspoon Salt

  • pinch of Black Pepper

  • 1-1 1/2 tablespoons sauce from a can of chipotle peppers in adobo sauce

  • 2 cups Reduced Sodium Vegetable Broth

  • Shredded Cheddar Cheese, For garnish

  • Fresh Cilantro, For garnish

Directions

  1. Spray your slow cooker with cooking spray and place the uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion cumin powder, garlic, salt, pepper and adobe sauce inside, stirring until well combined.

  2. Pour in in the vegetable broth, stir well, and cover the pot. Cook on high for 3-4 hours. Mine was perfect at 3 hours, so check it and make sure the quinoa isn’t burning.

  3. Once cooked, season to taste with additional salt and pepper and garnish with cheese and cilantro.

Slow Cooker Peanut Stew

Ingredients

  • 1 tbsp olive oil

  • 4 cloves garlic minced

  • 2 small yellow onions, diced

  • 2 medium-sized sweet potatoes, cubed

  • 1 tbsp curry powder

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 tsp salt

  • 2 cups vegetable broth

  • 1/3 cup peanut butter

  • 1 (796mL) can crushed tomatoes

  • 1 can chickpeas, drained and rinsed

  • 1 red pepper, chopped

  • 2 cups spinach, chopped

  • 1/2 cup chopped cilantro (for garnish)

  • 1/4 cup chopped peanuts

  • 3 cups cooked basmati rice (optional side)

Instructions

  • Add all ingredients to slow cooker except for spinach, cilantro, peanuts and rice. Cook on high for 4 hours, or low for 8 hours.

  • When ready to serve, stir in spinach. Top each bowl with peanuts and cilantro and serve with basmati rice.

  • INSTANT POT INSTRUCTIONS: Dump everything into the Instant Pot in order that it appears listed above except for red pepper, spinach, cilantro, peanuts and rice. Cook on high pressure for 2 minutes and then do a quick release of the pressure. Remove lid, then stir in red pepper and spinach. Top each bowl with peanuts and serve with basmati rice.

DEAF CHEF ROSS CLOSURES

Deaf Chef Ross will be closed for the following days: Easter Friday 2nd April Easter Monday 5th April Monday 26th April will trade as normal as there is no ANZAC public holiday in Victoria

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