Tapping Into Winter Flavors Without Too Much Work
Students enrolled in online cooking courses have many opportunities to explore seasonal ingredients. The colder months are a perfect time to enjoy hearty, comforting dishes packed with bold flavors. If you’re looking for something you can whip up quickly on a chilly weeknight, try one of these easy recipes:
Dig into pork tenderloin
“For a tasty and satisfying dinner on a winter evening, pork tenderloin is ideal.”
For a tasty and satisfying dinner on a winter evening, pork tenderloin is an ideal choice. Delish provided directions for a delicious orange-glazed version of this favorite that serves four. You can whip up this dish in under an hour.
Place two pounds of pork tenderloin on a greased baking sheet with orange slices beneath the edges. Season with plenty of salt and pepper.
Pour orange juice into a saucepan with brown sugar, minced garlic and Italian seasoning. Heat to a boil and then simmer for seven minutes or until the mixture reduces by half. Pour the sauce onto the pork.
Move the baking sheet into an oven set to 400 degrees Fahrenheit. Bake for 25 minutes before finishing the tenderloin with five minutes in the broiler. Slice the pork and serve.
Pair winter squash with wholesome grains
No produce defines the winter quite like butternut squash. Incorporate this seasonal item into a barley risotto for a dish that will impress any day of the week. There’s no need for excessive stirring when you use the recipe from Real Simple.
Peel and seed a small butternut squash before cutting it into one-inch pieces. Pour two tablespoons of olive oil into a Dutch oven and place over medium-high heat. Cook the squash along with onion, salt and pepper for four to six minutes.
When the onion softens, pour in a cup of pearl barley. Stir as the grain cooks for the next minute. Add a half cup of dry white wine and continue stirring until it evaporates.
Pour in three cups of vegetable broth and bring the mixture to a boil. Cover the Dutch oven and transfer to a 400-degree oven. Bake for up to 40 minutes or until the barley becomes tender.
Stir baby spinach, grated Parmesan and a tablespoon of butter into risotto. Then serve topped with more cheese.
Prepare a one-skillet classic
Chicken Marsala is a much-beloved dish that borrows inspiration from Italian cuisine. The version suggested by Tyler Florence brings you all the flavor of this classic while keeping the dirty dishes to a minimum.
Start by laying out four boneless, skinless chicken breasts on a cutting board and covering with plastic wrap. Use a meat mallet to pound them down to a thickness of about a quarter-inch. Use a fork to mix flour with salt and pepper and then dredge the chicken.
Meanwhile, warm extra-virgin olive oil in a large skillet over medium-high heat. Move the poultry into the pan and cook for five minutes on either side. When the chicken breasts are golden in color, move them onto a platter.
Drop the heat to medium and cook four ounces of thinly sliced prosciutto in the pan drippings. After a minute, throw in halved mushrooms, sauteing for five minutes. Then, pour in a half cup of sweet Marsala wine and boil briefly before adding chicken stock and simmering.
When the sauce reduces, stir in two tablespoons of butter and place the chicken back in the skillet. After a minute, complete the dish with salt, pepper and chopped parsley.