Kara's Sights and Bites: Winter has some good points, especially its food

By: Kara Kimbrough 

Crockpot Ravioli Lasagna is the perfect antidote to a chilly winter night when time is short but dinner must still be served.

Call me strange, but I don’t despair during the short period of time in which we experience a rare phenomenon: winter. Chilly temperatures and early nightfall provide permission to take our lives down a notch and spend cozy evenings indoors. And the other reason to savor cold weather? Savory, hearty and yes, delicious winter food.

What’s not to like about thick soups, chili, jambalaya, red beans and rice and the other heavy foods that are typically too heavy to enjoy when warm weather arrives?

   And one other reason I don’t abhor cooler weather? Winter's dishes provide warmth and comfort, and who could hate that when the thought of sky-rocketing electrical bills causes us to set the thermostat "just a little" lower than we’d like?

   Last week, I was excited to discover recipes for new winter dishes. The best part?

They contained elements of my favorite things: pasta and soup. Anytime I can partake of either one is a good day…or night. Learning that the recipes could easily be cooked in a Crockpot was the icing on the cake.

     If, unlike me, you dread winter, remember there’s no better prescription for a gray day than one of these hearty dishes. I’m hoping they’ll chase away the worst case of winter blues and create a meal that will warm body and soul until spring.

4-Ingredient Crockpot Ravioli Lasagna

1 pound ground chuck1 jar pasta sauce

1 package (25-ounce) frozen cheese ravioli

2 cups mozzarella cheese (or your favorite combination of cheeses)

Optional: Seasonings to taste: garlic and onion powder, salt and pepper

     Brown ground chuck until no longer pink; drain excess grease. Stir in pasta sauce and any seasonings (if adding).

   In a 4-quart (or larger) lined Crockpot, layer half of ingredients in this order: meat sauce, frozen ravioli, cheese. Repeat until all ingredients are used. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until ravioli is tender.

Meaty Pasta e Fagioli

(Traditional Italian versions of this soup don’t usually include meat, but I added it to mine. If you prefer a meatless version, just omit the meat)

1 pound lean ground chuck

3-4 tablespoons olive oil

2 cups chopped onion

2 cups chopped celery

2 tablespoons minced garlic (adjust amount more or less to your taste)

1 teaspoon coarsely ground black pepper

4 cups low-sodium beef broth (add more broth or water if mixture is too heavy at end of cooking)

1 (28 ounce) can crushed tomatoes

1 (6 ounce) can tomato paste

2 cups ditalini pasta (or your favorite shape)

(15-ounce) can kidney beans, drained and rinsed

Seasonings to taste: dried thyme, basil, oregano, parsley, salt and pepper

    In a large skillet over medium heat, cook beef until no longer pink. Drain grease and set aside.

     In the same pot, heat olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with favorite seasonings. Pour into lined Crockpot and cook for low for 6-8 hours.

   30 minutes prior to end of cooking: stir in cooked beef, pasta and beans; cover and cook for an additional 30 minutes or until pasta is tender. Increase heat to high if needed to finish cooking pasta.

Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.