Christmas is in the air… and on TV … and in the stores… and in the town centers. I have to admit that I’m one of those people who likes the season. Back home I always loved driving through neighborhoods searching for great Christmas light displays, though now I have to be content with the big displays around London. Not that I’m complaining…

Covent Garden is completely decked out for Christmas

One of London’s many Christmas trees, larger than life!

This year, when I went home to the US for Thanksgiving, we got some early-season snow, and that plus the Christmas trees and decorations going up around the towns really put me into the Christmas mood.

Nothing like snowy New Jersey woods to get you into the winter spirit

Of course, with all this festivity comes the realization that you might have to bring something (or cook everything) for a holiday dinner sooner than you’re willing to admit. These Brussels sprouts with lots of lovely things should help make that a lot easier. You just have to be sure to claim them first!

I didn’t think I was a big fan of Brussels sprouts for a long time. I don’t really like cabbage, and I just equated them with tiny cabbages. However, they are a lot lighter tasting than cabbage, and they are perfect for roasting and pan frying. Plus, once you add bacon and garlic, how can they not be good?

Roasted Brussels Sprouts with Bacon and Shallots

On the Counter

1 lb/500 g Brussels sprouts
1 long shallot or 2 small round shallots, halved and sliced
2 cloves garlic, diced
2 bacon rashers (4 slices of American bacon) cut into small pieces
2 tbsp olive oil
1 tsp salt

baking sheet or roasting tray

What to Do

Heat your oven to 220C (425F). Quarter the Brussels sprouts, and toss with all other ingredients. Spread out in one layer on a baking sheet, foil-lined if you want less clean up later on.

Roast for 20-25 minutes, tossing them around with a wooden spoon about halfway through. Once the Brussels sprouts look soft and browned, and the shallots and bacon are cooked, they are ready to go.

Serve!

If you somehow end up with leftovers, you can turn them into a quick and easy pasta dish for the next day. If you don’t eat pasta, bake a few chicken drumsticks and you’ll have a mini-roast lunch.  

Roasted Brussels Sprouts and Bacon with Pasta

On the Counter

Leftover bacon and shallot Brussels sprouts
Dried penne, ziti or mafalda corta (85 g/3 oz per serving)
A heap of grated parmesan cheese
Juice from 1/4 to 1/6 lemon

What to Do

In a salted pot of boiling water, cook as much pasta as you need for your leftovers, about 85 g/3 oz dried per person.

Meanwhile, heat up the leftover Brussels sprouts.

When your pasta is ready, reserve about 120 mL (1/2 cup) of pasta water.

Drain the pasta and toss in reserved pasta water, 1/2 the parmesan cheese and lemon juice. Stir well to combine. Then toss in the sprouts and gently combine.

Serve, with the remaining parmesan on top.

It’s getting cooler in London now, the Christmas season is quickly approaching, and all I can think about is hearty, warming meals. (And cheese. And sweaters. )

American Thanksgiving was just yesterday, but to my disappointment, I hadn’t had the chance to plan a real celebration this year. Thanksgiving is my favorite holiday, but since I’ve been here, I’ve never celebrated on the day. After all, last year I made pasta. This year I had drinks with friends and ate some leftovers that are sort of like turkey… but not quite.

This is one of the most soothing and savory dishes that I’ve discovered since I’ve started collecting recipes, years ago. The chicken is so tender and soft, and the rich, deep tomato flavor follows you around like a puppy. Comforting and lovely.

Tomatoes, stock (or wine if you’re feeling saucy), vegetables, chicken pieces and one pot and before you know it, dinner is done. I haven’t tried a vegetarian version, because I think that another version of it would be a different recipe entirely, but it’s on the list of future experiments.

Check out those spices, and the purple carrots from our veg box.

On the Counter

Serves: 4

1 tbsp olive oil
8 chicken drumstick and thigh pieces, skin-on
2 onions, sliced into thick rings
3 cloves garlic, minced
4 carrots, cut into chunks
2 celery sticks, cut into chunks
12 oz or 400g can plum tomatoes
2 tbsp tomato paste
3 cups (700ml) chicken stock
1/2 cup sweet white wine (optional)
1 tbsp Coleman’s mustard
2 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
Salt and black pepper
Fresh parsley or cilantro (coriander) for garnish

What to Do

Heat the oil in a large soup pot until it shimmers. Add the chicken and brown on all sides, about 3 minutes per side. Remove chicken and set aside.

Add the onions, sauté and occasionally stir until soft and translucent. Add carrots and celery, cook for 3-4 minutes until softened. Add garlic, cook until fragrant, about 1 minute. Season vegetables with a pinch of salt.

Pour in the tomatoes and juice, plus the stock. Crush the tomatoes with a wooden spoon, breaking them up as much as possible. Stir and add tomato paste, paprika, mustard, oregano and thyme. Add in the browned chicken, season with sea salt and ground black pepper. Bring to the boil, then immediately reduce the heat. Place the lid on and simmer for 45-55 minutes, stirring occasionally, until it thickens to your taste.

When serving, top each bowl with a few sprigs of fresh parsley or coriander.

Just try to say no to a hearty stew on a cold, dank day. I don’t think it’s possible.