We all want the same things come harsh winter nights: to stay inside and to know what to have for dinner. For unpredictable weather events, having curated your kitchen with a stocked pantries and refrigerator is a great way to resolve decision fatigue. Below we provide the broad strokes of winter cooking for those who like to plan ahead.
The Complete Autumn & Winter Cookbook
To prepare for winter meals, one must embrace the cold by perhaps freezing ingredients in bulk if you have the space to do so. Some Midwesterners may take the approach of employing a second garage or basement fridge to free up space in their primary fridge for items in more frequent rotation. If you are not afforded that amount of space, then freezing ingredients in small batches will still go a long way.
The nice thing about stews, chilis and soups is that many of the ingredients can be easily found canned or frozen. This goes for beans, vegetables, meat and broth. If you make your own stock, you may benefit from freezing them in containers, so you have just the right amount to work with at a time.
If you would like to make the most of the vegetables from your garden you worked so hard cultivating last spring, then you may consider pickling and canning your own produce. If the DIY method is not your thing, then buying in bulk and freezing them is the way.
Bread Head and Easy Soups From Scratch With Quick Breads to Match
Most breads can be made from shelf-stable ingredients so they can make a good regular addition to your dining repertoire if you are brave enough to tackle baking yourself. Naturally, they pair wonderfully with soups of all kinds.
Lastly, a staple of hands-off winter recipes are crockpots and slow cookers. With a bit of preparation and a lot of time, single-pot recipes can meld many flavors into a delicious and comforting meal.
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