Food for the winter???!


Question: Do you have any signature dish that you make once the cold weather starts to creep in?
My mother always makes a pot of stew and every year during the colder months.

What is your favorite dish to cook or eat when it starts to get colder out?


Answers: Do you have any signature dish that you make once the cold weather starts to creep in?
My mother always makes a pot of stew and every year during the colder months.

What is your favorite dish to cook or eat when it starts to get colder out?

Chicken pot pie, French onion soup, beef stew, chilli, chicken crab corn chowder...... I could go on and on...

Chicken and dumplings

Homemade chicken and noodles.

Stewed Chicken, mashed potatoes. Beef stew with lots of vegetables. Soups of all kinds. Casserole dishes.

vegetable stew and dumplings yum yum!

Chili and Homemade chicken noodle soup with homemade noodles. Meat Pie/Pasties is another favorite winter meal in our house. (Ground beef, potatoes, carrots, onions, garlic, salt, pepper, and butter in a pie crust, baked in the oven.)

Chicken soup with vegetables is great for those cold winter nights. My mother also makes a pasta casserole (pasta, mozzarella cheese, mixed veggies, and spices to taste) that is really good.

there are several i like beef or chicken & vegie soup, menudo (white!), chicken & rice soup, albondigas(meatball soup), & a fast favorite grilled cheese with tomato soup.

Split pea soup or corn chowder or potato chowder. Nothing like a thick and hearty soup to warm up to.

Hi. I love to cook and I make some dishes for my family. When it starts getting cold outside, I always make a big pot of chili, homemade lagasne, homemade chicken noodle soup, roasted chicken or turkey, and of course pumpkin pies. :)

Best Chili in Texas

3 pounds cubed beef
2 tablespoons paprika
1 tablespoon onion powder
1 1/2 teaspoons cayenne pepper
2 teaspoons boullion, Beef granules
1 teaspoon boullion, Chicken granules
1 8 oz. can tomato sauce
4 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons MSG
6 tablespoons chili powder
1 split jalapeno chili pepper (leave this off if you don't want it
so hot)

Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayanne pepper, boullion granules, tomato sauce and water to cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder,
MSG, black pepper, and chili powder. Cook for another 30 minutes or until meat is tender. Remove cheese cloth sack with jalapeno pepper and serve.

Beans, ( I have found pintos to be best) prepared and served on the side to be added after serving. Same with cheese, onions, or what have you.

Makes 6 servings

nfd?

Loaded potato soup! Very good!

We love brisket & barley with white beans.
Mom used to make it on the days there was no time to cook.
It is a no brainer & easy.
Once you put it together you can leave it for hours!
This is great for families that eat at different times.
Soak beans & barley overnight & drain.
Place in large baking pan or casserole.
Leave room for rest of ingredients.
Brown brisket well & place on top of barley & beans.
Saute tons of onion, garlic until light brown.
Do not burn the garlic.
If you are veggie lovers then add carrots, celery mushrooms, etc.
Place on top of brisket.
Add enough water or broth to cover.
Add salt & pepper to taste.
Cover and bake at 275 degrees for approx. 6 to 8 hours.
The longer the better.
I used to start this in the morning before work.
Then all I had to do was make a salad & dinner was done!
Clean up is super easy as well.

Hope you enjoy as much as my family does.

here are some of my winter favorites:

Cream of Wild Mushroom Soup

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley


Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

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Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking

Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.

Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.

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The Lady and Sons Beef Vegetable Soup

2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves

If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).
Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

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Clam Chowder

3 ounces salt pork, finely diced
1 1/2 cups small diced yellow onion
6 cups small diced baking potatoes, like russets
2 cups milk
1 (6.5 ounce) can clams, drained, juice reserved
12 Little Neck clams
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish
Sour cream, for garnish
Grape tomatoes, halved, for garnish

In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.
In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.

Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.


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French Onion Soup

5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
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Hearty Chicken Stew

This is the most delicious and vibrant take on chicken soup, the get well classic, that I could come up with. Lots of hearty pieces of chicken meat, a sweet broth with lots of bright veggies. I add a touch of heat with hot sauce at the end to get a little sweat going to get all those evil sick bugs out. Make it ahead of time and just heat it up at my friend's house.


4 small onions, quartered
6 cloves garlic, peeled
1 pound carrots, peeled and cut into -2inch chunks
2 pounds chicken thighs, skin removed
Handful thyme sprigs
Kosher salt and freshly ground black pepper
1 1/2 pounds red bliss potatoes, washed and quartered
2 handfuls green beans, trimmed
Hot pepper sauce, to taste

In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.

Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.


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Baked Apples with Brown Sugar

Great comfort food. Best to make fresh but you can prepare the apples well ahead of time and just refrigerate until ready to bake. They'll brown up a little bit from exposure to air but that won't matter once they're cooked, all bubbly, brown and delicious.


2 Golden Delicious apples
2 to 3 tablespoons butter
4 tablespoons light brown sugar
Ground cinnamon, for sprinkling
Creamy Custard Sauce, recipe follows

Preheat oven to 350 degrees F.
Wash and dry apples. Cut the apples in half and remove the core but leave any stems intact. Place apples in baking dish. Divide butter among each core cavity. Top each apple half with a tablespoon of sugar and dash with cinnamon.

Bake apples until the flesh is tender and they're bubbly and perfect looking, about 30 minutes. Serve with Creamy Custard Sauce.


Creamy Custard Sauce:
1/2 pint light vanilla ice cream, melted (recommended: Ben and Jerry's)
2 egg yolks
Heat the melted ice cream in a small saucepan over low heat until hot. Meanwhile, put the yolks in a mixing bowl and whisk until smooth. While whisking, slowly drizzle about 1 or 2 tablespoons hot melted ice cream into the yolks until blended. While whisking constantly, slowly add the rest of the hot liquid to the yolk mixture. Pour the mixture back into the saucepan and return to low heat.


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Beer-Thyme Biscuits

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon light brown sugar
10 sprigs fresh thyme, leaves stripped from stems
3 tablespoons melted butter
1 cup cold dark beer (recommended: Bass Ale)

Preheat oven to 350 degrees F.
Mix the dry ingredients and thyme leaves together in a large bowl until combined. Add the melted butter and beer and stir with a wooden spoon until the mixture begins to hold together. Turn the dough out onto a work surface and knead gently just until the dough comes together into a ball. Flatten the dough into a rectangular shape using a knife, divide it into 6 equal portions. Transfer to an ungreased baking sheet.

Bake until biscuits being to turn golden and are firm to the touch, about 25 minutes. Serve warm.


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Homemade Hamburger soup.

I usually cook out most of the time in the summer. I hate the thought of heating up the house even with the air on. So when it finally gets cool out here are some of my faves.
turkey and dressing
chili
chicken & noodles
baked potato soup
chicken and green pepper and mushrooms over rice
stuffed pork chops
ham and beans and corn bread
beef stew

Chicken and sausage Gumbo....with rice,potato salad ,and sweet tea...I would make seafood Gumbo,but the shrimp are really high here....

chicken and dumplings. A pot of chili, then use the leftover chili to make enchiladas or nachos or frito pies.
I use my oven a lot more in the winter, because it helps heat my house. I cook anything that takes a while to cook...roast, smoked brisket in the oven, etc.
Stews and soups are good.

Home made soups. I try to make a different one every week or so. My soups rarely taste the same twice, because the ingredients and proportions change each time. When it's really cold I like to eat chowder. If I make too much I either freeze the leftovers or give it to my dad who lives alone and really doesn't cook.





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