Cheap and Cheerful Winter Dishes

Recipes that not only nourish but are easy on the budget and the body

It’s the season of simmer, whether that’s a pot of lentils or a pot of soup, braised meats or recipes suitable for batch cooking.

We asked some of our favourite chefs what they want to eat in the winter with health and budget in mind. They came up with delicious recipes that highlight in-season vegetables, inexpensive cuts of meat and ordinary pantry ingredients. Good cooks know how to play with aromatics—herbs, spices—and use cooking techniques that make the most of these often-overlooked ingredients. Some of the recipes may look long and complicated, but read through and you will see they are all quite easy.

Nothing beats gathering around a steaming pot of delicious nourishment on a cold winter’s night. The bonus? Cooking at home and making your own stocks, soups, even granola, saves money.

Happy cooking and winter eating.

Very Prairie Berry Granola

“I love making homemade granola in big batches and storing it in the pantry. It makes for a quick and nutritious breakfast on busy days. This recipe mixes ingredients farmed on the prairies along with native plant species that are found here on the land (you can purchase these ingredients if you do not have access to harvesting your own). I love the way the chamomile flavours your milk when you eat it as a cereal. I hope you enjoy!” –chef Holly Holt

Preheat oven to 300ºF.

Put honey, tallow and salt into small sauce pot. Place on medium heat until it just starts to boil.

Put oats, pumpkin seeds and sunflower seeds into bowl and drizzle the hot mixture over top. Stir together well with a big spoon. Clumps are ok.

Line baking sheet with parchment. Spread oat mixture on the baking sheet.

Bake 25-35 minutes, stirring once halfway. Do not let darken too much, you want barely golden brown.

Remove from oven and sprinkle with chamomile powder and the dried blueberries. Let cool completely for 20 minutes. It will feel soft but will harden once cooled.

Break mix apart and store in an airtight container for up to 3 weeks. Enjoy as a cereal with milk of your choice.

Makes about 5 cups.

Soups

Zuppa di Ceci (Chickpea Soup) with Parsley Pesto
“Growing up in a Southern Italian family, dishes like this were part of the rhythm of our table—simple, nourishing and built on flavours that felt like home. This soup is inspired by those memories—humble ingredients, slow-cooked comfort and thoughtful layers of flavour. You’ll find versions of chickpea soup throughout Italy. The parsley pesto adds a bright herbal pop that brings everything to life.” -chef Daniel Costa, Corso Group

Daniel Costa’s Zuppa di Ceci

Gently fry the onion, garlic, and rosemary in oil in a medium-high heat pot until softened, around 5–10 minutes. Add the tomato paste and salt. Cook for 2 minutes, stirring frequently. Add chickpeas, potato, water and vinegar. Bring to a boil, then reduce to a simmer for 25 minutes with the lid ajar.

Remove from heat, discard rosemary, and blend until smooth. Add water if needed. Stir in the Pecorino. Adjust seasoning. Serves 4-6.

Parsley Pesto

Grate a little garlic and lemon zest into a food processor. Add the remaining ingredients, except for the bread. Pulse until chunky and emulsified. Reserve.

Toast the sourdough slices until golden. Spread generously with pesto. Serve alongside warm bowls of soup. Makes about 1 cup pesto.

Winnie’s Won Ton Soup

“I chose this as a budget dish because it’s versatile, filling and easily stretched. Homemade stocks are probably the number one way to bring a dish to the next level, all the while using what might otherwise be food scraps. The wonton broth recipe here is optional, you could use chicken or veg stock instead but it makes a world of difference. The proteins used are inexpensive and the way the roasted shrimp shells enhance the depth of flavour is just lovely. (Seeing the way my mom would hoard frozen shrimp shells in the freezer makes so much more sense now.) This dish is a jumping off point, if you want to make the proteins go a bit further take some leftover leafy greens that are maybe on their way out, blanch, then chop in a food processor. Wring out as much moisture as possible and fold that into the dumpling filling too. Other things I learned from my mom to jazz up this dish: she would use the leftover wonton wrappers as noodles by cutting them in half and it’d be like a silky pappardelle noodle in the broth, adding another interesting textural element. Plus, making wontons is fun.” -chef/owner Winnie Chen, Fu’s Repair Shop.

Wonton Broth

Preheat oven to 400ºF. Spread the shells and bones on a tray and roast for about 10 minutes. Transfer roasted bones and shells to a stock pot and add the water. Put the heat on high until there is some movement in the water, and bubbles are just beginning to form. Don’t let the water boil, reduce the heat to medium and try to maintain this temperature. Do not stir the shells as it will muddy the stock. Skim any foam that forms. Let the shells and bones cook for about an hour. At this point, there should be less foam consistently forming. Add the rest of the ingredients. Bring the pot up to a light simmer and lower the heat again to maintain this. Let the stock simmer for at least 30 more minutes, but a few hours would be ideal. With a spider or tongs, remove some of the larger pieces from the stock then strain the remaining liquid through a cheesecloth-lined strainer. Use immediately or cool and store.

Wontons

Make the Filling: Peel and chop the shrimp into small pieces. Reserve. (Keep the shells and heads if you are making broth.) To a large bowl, add the ground pork, ginger, garlic, shallot, white part of the green onions, soy sauce, Shaoxing wine, salt, cornstarch, MSG, white pepper and sesame oil and whip everything together with chopsticks, or in a food processor for a few minutes, until the mixture resembles a paste. Then mix in the chopped shrimp.

Fold the Wontons: With the wrapper in the palm of your hand, add about a teaspoon of filling to the middle. Brush along the edge of the wrapper with water and fold the wrapper in half (the 2 wet edges will seal the wonton closed), forming a triangle over the filling. Try to press closed any space around the filling so there are no air pockets inside the wonton. Now brush a bit of water on one of the outer tips of the triangle, bring the 2 outer tips together and press to seal (similar to folding a tortellini). Continue until the filling is used up (any extra wontons can be frozen).

Cook the wontons: Add the wontons to the boiling water and cook for 4-5 minutes, until they begin to float and the filling is cooked through.

Make the Soup

Combine all the ingredients (except sesame oil, scallion greens and bok choy) in a large pot and heat. Set aside and keep warm while you cook the wontons.

To serve: Add the wontons to the bowl with the blanched bok choy, then cover with the hot soup and garnish with the scallion greens and a few drops of sesame oil. Optional: a side of red vinegar with ginger and chilli oil to dip the wontons.

Makes 2-4 servings.

Creamy Ginger and Carrot Soup

“This soup is bright and warming. The ingredients are accessible and may be in your pantry already. I love simple but impactful flavours that help me relax on a chilly evening.” –chef Veronica Morin, Kommune.

Sauté all the veggies together until softened. Add ginger and garlic and sauté for another minute. Add the stock and spices. Cook until the carrots are fork tender, then blend until smooth. Add the coconut milk and cook until heated through.

Serve with chili oil and your favourite croutons.

Mains

Charred Cabbage with Porcini Miso Butter and Fasolka Po Bretońsku (bean stew)
“Fasolka po bretońsku is a Polish bean stew traditionally made with a heritage variety of fasola (runner bean) called Piękny Jaś from the Dunajec Valley. These beans have a thin skin that does not require long cooking and are creamy, almost sweet tasting. Dried Jasiek beans are available at the Italian Centre Shops, Baltyk Meat and Deli and the European Market in Callingwood. Cook Jasiek as you would any dried bean. The traditional version includes smoked bacon and sausage that I substitute with porcini and smoked plums (and pears if available). Start with a hispi or pointed cabbage (Strathcona Farmers’ Market) or green cabbage that is not too dense or compact (The organic cabbage at Superstore works well),” –chef Zofia Trebaczkiewicz, EPL Kitchen.

Cabbage: Slice the cabbage into (8 or 6 or 4 depending on size of cabbage) wedges making sure the core is intact, to keep the slices together.

Fry the cabbage on both sides on medium-high heat, using enough olive oil to cover the bottom of the pan. Cook until golden brown or lightly charred, about 3 minutes per side. Lightly salt the cabbage wedges on both sides.

Arrange cabbage in cast iron pan or baking sheet and slather with miso porcini butter (recipe follows). Reserve some butter for serving.

Roast at 375ºF for 15 to 30 minutes (depending on size of cabbage) until tender. Keep warm until ready to serve.

Porcini Miso Butter

Mix 200 grams of soft unsalted butter with 2 tablespoons of white miso paste, 1 tablespoon of porcini powder and zest of 1 lemon. I like to use a food processor to get a butter that is smooth and easily spreadable.

Fasolka Po Bretońsku

Heat the oil in a large pan/Dutch oven and add onions, cooking until translucent. Add bay leaves, allspice berries and garlic, cook for 2 minutes. Push vegetables to the side and add tomato paste, cook for another 2 minutes at medium heat, mixing vigorously. Deglaze with passata. Add the remaining ingredients (not beans) bring to a boil and simmer for 5-8 minutes. Add vegetable stock if necessary—depending on your preference. Add the white beans and cook on low for another 10-15 minutes.

Place the charred cabbage wedges over the bean stew and top with reserved miso porcini butter and herbs of choice.

Serves 4-6.

Bangers and Mash

“A classic plate of mashed potatoes and onion gravy, traditionally served with sausages, but easily adapted with crisped chickpeas for a meat-free alternative.” –chef Shaun Hicks, Little Wolf and Okie Dokie Smokies.

Mash

Place potatoes in a large pot of boiling water. Cook until tender.

Drain and return to the pot. Add butter, warm milk, and salt to taste, then mash until smooth and creamy. Season with salt and white pepper. Reserve.

Prepare the Protein

Sausages: Heat oil in a skillet over medium heat. Add four sausages and cook slowly, turning occasionally, until evenly browned and cooked through.

Crispy Chickpeas:

Toss chickpeas with olive oil, smoked paprika, and salt. Roast at 425°F for

12-15 minutes or pan-fry until crisp.

Onion Gravy

In the same skillet used for the sausages (or a clean pan if using chickpeas), melt the butter. Add onions and cook over medium-low heat until soft and caramelized, about 12 minutes. Add cider or beer and scrape up any browned bits. Stir in stock, mustard, and Worcestershire. Simmer until thickened. Season to taste.

To serve: Spoon mash onto plates. Top with sausages or crispy chickpeas. Finish with a generous ladle of onion gravy.

Serves 2.

Peposo (Red Wine and Black Pepper-braised Beef)

“A true Tuscan classic found throughout the small towns in Chianti. Since this recipe originated in wine country it is understandable that there is an excess of wine in the recipe. The result is an incredibly deeply-flavoured dish.” –chef Daniel Costa, Corso Group.

Preheat the oven to 325ºF.

Heat the olive oil in a medium-sized, heavy-bottomed pot over high heat. Sear the cubed beef until caramelized on all sides. Add the garlic cloves, peppercorns, cracked black pepper and salt. Cook for 45 seconds while continuously stirring. Add the wine, rosemary and tomato paste. Bring to a simmer. Place a tight lid on the pot and place in the oven. Allow the beef to braise for 3 hours or until fork tender. Remove the pot from the oven and allow it to rest at room temperature for 1 hour. If the sauce is very runny, return the pot to medium-heat and allow the wine to reduce until lightly thickened. Serve with cannellini beans, potatoes or crusty bread.

Serves 6-8.

Kala Chana Masala with Cumin Rice

“We make chef Madan Lal’s recipe for Black Chickpea Masala quite regularly at the Kitchen. It is easy, healthy, delicious, and versatile. Black chickpeas are also known as kala or desi chana and can be found at Indian or South Asian grocery stores, but also at Superstore—Suraj brand. I have not come across canned black chickpeas. They have a firmer texture and an earthier flavour compared to garbanzo beans, but higher protein, fiber, mineral, vitamin content along with a low glycemic index. I would suggest cooking a big batch and freezing portions for later use—they are a great tasting and healthy addition to salads and vegetable bowls. ” –chef Zofia Trebaczkiewicz, EPL Kitchen.

Drain soaked kala chana and rinse well. Cook with 3 cups water and a pinch of salt until soft. Set aside, reserving cooking water.

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. Add the garlic. Sauté, stirring frequently, until the garlic turns light brown and fragrant (about 2–3 minutes). Add the onions and cook until golden brown. Add asafoetida and mix well.

Add the chopped tomatoes, ginger and green chillies. Cook until the tomatoes soften and oil begins to separate from the masala. Stir in turmeric, coriander, cumin, red chilli and salt. Cook for 2–3 minutes, mixing well.

Add the cooked kala chana along with some reserved cooking water. Mix well and simmer for 10-15 minutes to blend the flavours and thicken the curry. Stir in garam masala and lemon juice or tamarind paste. Cook for another 2 minutes. Garnish with fresh coriander leaves.

Cumin Rice

Wash the rice 3 times in water. Heat the oil in a pan, add cumin seeds, let them splutter, then add the rice and the water. Add the salt and cook on low heat until the rice is done.

Serves 2-4.

Ziti with Sugo alla Napoletana

“A southern Italian classic, especially on Sundays when you have to feed a ton of people. Both dishes are prepared in one pot and served across two courses, the pasta first with the sugo, and the meat second.” –chef Daniel Costa, Corso Group.

Braciole

Spread the cuts of beef on a work surface, season with a little salt. Sprinkle pecorino, breadcrumbs, parsley and the peppers over each piece. Roll into cylinders and tie with butcher’s twine. Reserve.

Make the Sauce

Heat the olive oil in a deep pot on high heat. Sear the sausage, chicken legs and braciole on all sides in batches and set aside. Drain some of the oil from the pot, add the onions and cook until translucent. Add the garlic and continue cooking another 2 minutes. Add the tomato and gently place the meat back in the pot. Simmer on low for 2½ hours, stirring occasionally. Add a little water while the sauce is cooking if it becomes too dry.

Pasta

Add a generous handful of kosher salt (4 T) to 12 cups of water in a large pot and bring to a boil. Add the pasta and cook until al dente. Save 1 cup of the pasta cooking water. While the water is boiling, gently remove all the meat from the sauce. Cover and set aside as the second course to follow the pasta. Toss the pasta with enough sauce to coat all of the ziti. Serve immediately with a little pecorino and a good drizzle of extra virgin olive oil on top.

Serves 6-10.

Slow-Cooked Green Lentils

“This recipe is adapted from a Julius Roberts’ recipe we call Goat Man’s Lentils with sausages and aioli. I serve it at Awn with roasted squash or beets, feta and lots of fresh herbs. It’s equally as delicious with braised cabbage, melted leeks or sautéed greens. I’ve taken the base recipe and cooked the lentils a bit further with more stock and blitzed it down and made it into a cottage pie as well.” –chef Kaelin Whittaker, Awn Kitchen.

Heat the olive oil in a large cast iron pan. Add the onion, season with salt and pepper. Cook for ten minutes before adding the rest of the vegetables, adding a bit more salt and pepper, and cook for a further 10 minutes. Add the wine, cook off and then add the lentils with the stock, season again. Bring to a gentle simmer and cook for 1 hour until lentils are tender but still soft. Keep adding more stock (or water) as needed. When lentils are ready, turn off the heat, add the mustard and parsley. Taste and correct the seasoning. These will keep for four or five days in the fridge and can be added to soups, stews, or served with lots of lovely roasted roots.

Serves 4-6.