Cold weather food

[Sam Im Not]

Here is one of my favorite cold weather recipes I am always looking for more. What do you all make when snow starts to fall?

Garlic Beef Stew

Serves 4

2 Tablespoons olive oil
2 pounds beef for stew, such as chuck, in 1 ½-inch cubes
1 onion chopped
1 whole head garlic, separated and peeled
1 teaspoon flour
1 cup dry white wine
2 cloves
Salt
Freshly ground pepper
1 tablespoon minced parsly
1 bay leaf
¼ teaspoon thyme

Heat the oil in a deep casserole. Brown the meat well on all sides. Add the onion and garlic and continue cooking until the onion is wilted. Stir in the flour, them add wine, cloves, salt, pepper, parsley, bay leaf, and thyme. Cover and simmer 1 ½ - 2 hours.

I like to put this over egg noodles.

Enjoy

Not Sam

[Shecoda]

This sounds good Sam. I'll have to try it soon.

[maryals]

Mmmmm yes that sounds de-lish Agreed
We drink a lot of hot beverages: coffee, tea and hot cocoa. And we warm up with spicy goulashes and chili.

Thank you :D
Mary

[Shecoda]

Mmmmm yes that sounds de-lish Agreed
We drink a lot of hot beverages: coffee, tea and hot cocoa. And we warm up with spicy goulashes and chili.

Thank you :D
Mary

Chili sounds good. I haven't made chili yet this winter and I keep wondering why not.

[maryals]

I also used to love to bake during the cold weather. I have GOT to teach Rainmaker how to bake. Having the oven on warms the house. The smells of fresh bread, pie, cookies, warms the Soul too.

[Sam Im Not]

maryals

Goulashes and chili sound good would you pass on one of your favorites I am always looking for new things to make.

Not Sam

[Sam Im Not]

Never tried spike seasoning it sounds interesting. I will have to give this a taste.

Not Sam

[Sam Im Not]

I tryed this a year ago I will bump it up and try this year.

Not Sam

[Dera]

I tryed this a year ago I will bump it up and try this year.

Not Sam

Hi Sam Im Not. Are you talking about the seasoning called, "Spike"? I think it is yummy and use it on veges such as green beans and zucchini, etc. Do you do a lot of cooking? If so, what are some of your specialties? I adore casseroles. :yumyum:

[Sam Im Not]

I do cook a lot. If I had to say one thing over others it would be spanish food. However I make all kinds. I like to cook from scratch. I make my owne piza dough and breads. If posable I will make my own suases and stocks. I do not have many casserole resapies in my aresonal what is your favoret?

Not Sam

[Nemo]

Un-Sam,

Thanks for this recipe! My wife is an excellent cook, and my tough 18-year-old boy also loves to cook and even watches the cooking channel.

This weekend I will attempt to make this with my kid. Sounds like fun.

'Course up here in Seattle we drink a lot of coffee - especially when it's cold. --Go to odd expense and hassles to get a good cup.

[Sam Im Not]

Un-sam I like that.

Funny you should bring up coffee. Last weekend I rosted my own for the first time. Used a hot air popcorn popper. Had Kenya AA beans. Roasted them to a medum raost. It cam out raealy yummy. Other then cleaing up the mess it was much essyer then I thought.

I will go to grate leanths for a good cup o joe.

Not Sam

[Dera]

I do cook a lot. If I had to say one thing over others it would be spanish food. However I make all kinds. I like to cook from scratch. I make my owne piza dough and breads. If posable I will make my own suases and stocks. I do not have many casserole resapies in my aresonal what is your favoret?

Not Sam

I have a good chicken & noodle recipe (that works with turkey or tuna too). Many are very easy. All you need is a can of cream soup, pasta, rice or potato, some meat, and a little imagination. I'm sure you know about all the recipes that are available on the Net. :tongue:

[Sam Im Not]

I have a good chicken & noodle recipe (that works with turkey or tuna too). Many are very easy. All you need is a can of cream soup, pasta, rice or potato, some meat, and a little imagination. I'm sure you know about all the recipes that are available on the Net. :tongue:

Ya I know about the net but it is always nice to have a recipe that coms with a personal recomindation.

Not Sam

[Dera]

Un-Sam,

Thanks for this recipe! My wife is an excellent cook, and my tough 18-year-old boy also loves to cook and even watches the cooking channel.

This weekend I will attempt to make this with my kid. Sounds like fun.

'Course up here in Seattle we drink a lot of coffee - especially when it's cold. --Go to odd expense and hassles to get a good cup.

I loved some of the coffee I drank in Washington. I can't handle Starbucks', tho'. We have one here inside our Safeway. It is bitter, IMHO, no matter how much cream and syrup they add--and talk about budget breakers--whoa! I think you and the young man spoil your lady ever much. (Color me green?)

[Nemo]

Hey, here is the Illy espresso maker wifey got HERSELF for Chirstmas!

http://www.illyusa.com/ab1666000store/images/x1x3x5/x5-chartreuse.jpg

I actually use the Toddy coffee method. All you need is a $25 plastic jug with a filter. You pour a pound of grounds and good water in it and let it sit for a day. Pour out a quarter cup and mix with water when ever you want a cup from the fridge - heat. This is a Seattle secret. Makes an acid-free cup of the best coffee you can get. Look up 'Toddy Coffee maker.'

[Dera]

Hey, here is the Illy espresso maker wifey got HERSELF for Chirstmas!

http://www.illyusa.com/ab1666000store/images/x1x3x5/x5-chartreuse.jpg

I actually use the Toddy coffee method. All you need is a $25 plastic jug with a filter. You pour a pound of grounds and good water in it and let it sit for a day. Pour out a quarter cup and mix with water when ever you want a cup from the fridge - heat. This is a Seattle secret. Makes an acid-free cup of the best coffee you can get. Look up 'Toddy Coffee maker.'

Nemo! I am really jazzed about Toddy Coffee! I just spent a long time looking at the Web and all the comments about the method from Amazon shoppers. They consistently gave it almost 5 whole stars! I want to try it right now. I have an ice tea maker that has a plug in the bottom. I don't know if enuf water would fit with the coffee grounds. Please explain how much water to how much coffee grounds to let steep!

This sounds like it would be PERFECT for me as I rarely drink a whole pot, but I don't know so I make one every time. Then I have a lot left over and heat it in the micro the next day which is unsatisfactory, to say the least. Sometimes I even resort to those cup-at-time coffee "tea" bags which are 'way down on the "satisfying" list. HELP! WHAT ARE THE PROPORTIONS OF WATER TO COFFEE GROUNDS? :fing02:

[Dera]

I do cook a lot. If I had to say one thing over others it would be spanish food. However I make all kinds. I like to cook from scratch. I make my owne piza dough and breads. If posable I will make my own suases and stocks. I do not have many casserole resapies in my aresonal what is your favoret?

Not Sam

This is a good easy recipe. You might want to add taco seasoning to the meat and use black beans instead of chili beans.

Mexican Casserole

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Yields: 6 servings

INGREDIENTS
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups crushed tortilla chips
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.

[Nemo]

Dera,

I LOVE your new avatar! That's the spirit. If enough people did that, I wouldn't fall asleep at night!

OK, Toddy. The best! You will never go back to cheap, burnt up thin black JUNK.

I put in about a pound at a time. The coffee has to be COURSE GROUND - like for French Press. As course as you can do it. I do it at the grocery store because they also have BUR GRINDERS. That is important too. Use the bur grinders that they have in the stores. If you use a different sort of grinder you are slaughering and heating up the beans. Don't use one.

Now, it is very simple. DO NOT USE TAP WATER! Only bottled water or distilled. Put in some grounds - like a couple cups - not important. Pour in just enough water to make a 'mud' out of the grounds. All the grounds must contact water. It should look like pea soup. If you stick in a spoon to gently stir it, the spoon should be fairly clean when it comes out. Let that sit for about 5 minutes and pour in a couple more cups and do the same thing. Do this until you have the entire pound in a muddy consistency. Now just leave alone for 24 hours.

Then, remove the cork in the bottom and let the concentrate distill out into a container that you will keep in the fridge. Whenever you want a perfect cup of coffee, just go to the fridge and pour ONE QUARTER CUP of concentrate into a mug. Pour in good water to the top. Place in microwave for two minutes. Put in cream, sugar etc. to your liking.

You will thank me.

[Dera]

Oh thank you thank you Nemo!

Yeah, my av is a bit "spirited" tonight. :slaphappy Thanks for the compliment.

I was tickled to see your speedy response on the Toddy coffee, but was disappointed that my brand-new unopened 39 oz. can of Folgers apparently won't do. On the other hand, you are probably much more discerning than I being that you are a Seattle-ite (read that picky-picky), so I am going to give it a try anyhow and then later I will buy the right stuff. I have a water softener and then my drinking water goes through a reverse osmosis procedure. I will let you know. The whole idea sounds terrific for my purposes!! Thanks!

By the way, looky what I found on the Net:

Simplified Cold Brewing Method


* The coffee is measured into the glass.
* A woman’s trouser sock is placed over the top, and the glass is inverted to fill the sock.
* Tie the sock at the top, a simple loose half knot works for me.
* Place the sock in the pitcher and add water.
* When brewing is finished remove the sock and put the pitcher in the refrigerator.
* The sock does not contain that much coffee so it does not need to be wrung out, but you can try brewing another batch with the same sock.

[Sam Im Not]

Thank you. I will give it a try this week.

Not Sam

[Dera]

Dera,

I LOVE your new avatar! That's the spirit. If enough people did that, I wouldn't fall asleep at night!

OK, Toddy. The best! You will never go back to cheap, burnt up thin black JUNK.

I put in about a pound at a time. The coffee has to be COURSE GROUND - like for French Press. As course as you can do it. I do it at the grocery store because they also have BUR GRINDERS. That is important too. Use the bur grinders that they have in the stores. If you use a different sort of grinder you are slaughering and heating up the beans. Don't use one.

Now, it is very simple. DO NOT USE TAP WATER! Only bottled water or distilled. Put in some grounds - like a couple cups - not important. Pour in just enough water to make a 'mud' out of the grounds. All the grounds must contact water. It should look like pea soup. If you stick in a spoon to gently stir it, the spoon should be fairly clean when it comes out. Let that sit for about 5 minutes and pour in a couple more cups and do the same thing. Do this until you have the entire pound in a muddy consistency. Now just leave alone for 24 hours.

Then, remove the cork in the bottom and let the concentrate distill out into a container that you will keep in the fridge. Whenever you want a perfect cup of coffee, just go to the fridge and pour ONE QUARTER CUP of concentrate into a mug. Pour in good water to the top. Place in microwave for two minutes. Put in cream, sugar etc. to your liking.

You will thank me.

Nemo! I did it! I made Toddy coffee without the "proper" equipment. It is delicious and I am going to get a real brewer from Amazon. I made a horrendous mess, but I think it will be worth it when I get it done right. I have been using the "elixir" for three days now and it is really yummy. I do get a little caffeine rush, so I don't have more than a couple of cups. I drink it black as I have spent so many years dieting (God forbid cream and sugar) that I actually prefer it black. Muchas gracious (many thanks in Espanol) as we now say in the New Word Order! :stretch:

[Dera]

CHILE VERDE
(Pork with Green Chile)

2 Tablespoons vegetable oil
1/2 Cup flour
3 lbs. lean, boneless pork tenderloin, cut into 3/4" cubes
2 medium onions, coarsely chopped
4 garlic cloves, chopped
2 14-oz. containers of frozen green chile, chopped (use mild or your family's
preference)
2 14-1/2 oz. cans of diced tomatoes with juice
3 cups chicken broth
salt to taste
1 teaspoon dried-leaf oregano
1/2 teaspoon powdered cumin

Heat oil in a heavy Dutch oven. Place flour in plastic bag; add pork cubes, a few at a time, and shake to coat with flower. Add pork to oil, a few at a time so that they don't touch, and brown evenly. Remove the browned pork and place in a bowl. Continue cooking the meat until all are browned.

Add onions and garlic to Dutch oven and cook until soft, stirring occasionally.

Stir all remaining ingredients into Dutch oven, along with pork, and bring mixture to boil; reduce heat and cook uncovered, about 45 minutes. Taste and adjust seasonings and cook an additional 1/2 hour longer.

Serve with refried beans and heated flour tortillas.

[Alpha]

Dera, thanks so much for the two wonderful pork recipes.

I just need to go through my freezer and my cupboards to see if I have all the necessary ingredients.

I love Tex Mex and I will try your recipes real soon.

Too much to do and too little time for everything...thanks again :hug:

BTW that last one is making me salivate just thinking about it...oh well...;)

[Sam Im Not]

Dera,

I have a pork rost in my frezzer for one night this week and now I think I know how I will make it . Thanks

Not Sam

[Dera]

Dera,

I have a pork rost in my frezzer for one night this week and now I think I know how I will make it . Thanks

Not Sam

Sure hope you like it. That recipe was given to me by one of my best friends, a gal of Mexican heritage. She has won several prizes for her cooking.

[Alpha]

Sure hope you like it. That recipe was given to me by one of my best friends, a gal of Mexican heritage. She has won several prizes for her cooking.

Dera, I can't find any frozen green chillies up here.....will canned one's or fresh one's do or what do you suggest?

[Dera]

Dera, I can't find any frozen green chillies up here.....will canned one's or fresh one's do or what do you suggest?

In that case, canned I think. I don't don't know enough about fresh ones. Sam I'm Not cooks "Spanish", maybe we could get some help there. I'm sorry.:happysad:

[Alpha]

CHILE VERDE
(Pork with Green Chile)

2 Tablespoons vegetable oil
1/2 Cup flour
3 lbs. lean, boneless pork tenderloin, cut into 3/4" cubes
2 medium onions, coarsely chopped
4 garlic cloves, chopped
2 14-oz. containers of frozen green chile, chopped (use mild or your family's
preference)
2 14-1/2 oz. cans of diced tomatoes with juice
3 cups chicken broth
salt to taste
1 teaspoon dried-leaf oregano
1/2 teaspoon powdered cumin

Heat oil in a heavy Dutch oven. Place flour in plastic bag; add pork cubes, a few at a time, and shake to coat with flower. Add pork to oil, a few at a time so that they don't touch, and brown evenly. Remove the browned pork and place in a bowl. Continue cooking the meat until all are browned.

Add onions and garlic to Dutch oven and cook until soft, stirring occasionally.

Stir all remaining ingredients into Dutch oven, along with pork, and bring mixture to boil; reduce heat and cook uncovered, about 45 minutes. Taste and adjust seasonings and cook an additional 1/2 hour longer.

Serve with refried beans and heated flour tortillas.

Dera, this is a great recipe....I'm cooking it as we speak. It smells and tastes great, even though it isn't done yet.

I couldn't find the frozen green chilli's, so I went to the store and bought canned ones.....El Paso green chili's...127 ml at 2.00 a small can!! :eek:

I could have gone further to get the some fresh ones, but didn't want to drive that far....we don't seem to have frozen one's here :dunno:

I also added some chipotle chilis and a bit of green pepper, because I didn't have enough of the green chili's to make up the quantity
required.

I don't know if the canned chilli's I got were mild, medium or hot, however it has a nice "kick to it"...more than on the lukewarm side which is great, because I love hot and spice!!

I have some tortilla wraps ready to go...some salsa, cheese, sour cream and all the fixings...might even make some Mexican rice for a side.

Thank you my friend for the recipe. :notworthy :hug:

This is a good one for those who like this kind of thing!!

My younger son is already drooling over the aroma :)

BTW, I didn't use tenderloin...much too expensive a cut of pork...I used a front roast and cut it up myself....much more economical and a bit of work, however can save you in the long run ;)

[Project]

hey that sounds yummy! Gonna try :)

[Dera]

Alpha, I can't wait to hear how the Chile Verde turned out! Do I need to airmail Alka-Seltzer? :18:

[Alpha]

Alpha, I can't wait to hear how the Chile Verde turned out! Do I need to airmail Alka-Seltzer? :18:

It turned out great Dera...we give it 5 stars!!! Thank you. :) :)

I think the chilli's I used were on the medium side....real nice and spicy taste.

If any of you try this and don't like a lot of kick, make sure you get the mild chilli's...if not got for the hot stuff.

[Marlantis Buzz]

Might I suggest for the pepper topic...a whole PASILLA pepper plus break up one bay leaf. Pasilla peppers are a must...look like a pointed bell pepper.

Also shallots... and a cup of white wine and a chunk or two of extra sharp chedder and or jack cheese.

Anything that falls on the floor is optional...:friday: :friday:

[aenajones]

Handi Kebab Recipe

1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 tbsp oil
Chopped mint and coriander leaves for garnishing
Method:
Mix all the ingredients, except the onion and oil.
Set aside to marinate for a few hours or overnight.
Heat oil in a deep pan and fry the onions till golden.
Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.

[pyrite]

Handi Kebab Recipe

1/2 kg beef or mutton, cubed
1 tsp ginger paste
1 tsp garlic paste
3 tbsp onion paste
3 tbsp raw papaya paste
1 tsp white pepper
1 tsp roasted coriander seeds, crushed
1 tsp all spice powder
½ tsp chilli powder
Juice of one lemon
Salt to taste
2 medium-sized onions, chopped for frying
3-4 tbsp oil
Chopped mint and coriander leaves for garnishing
Method:
Mix all the ingredients, except the onion and oil.
Set aside to marinate for a few hours or overnight.
Heat oil in a deep pan and fry the onions till golden.
Add the meat and one cup water and cook till done.
To serve, garnish with mint and coriander leaves.

sounds great....

[maryals]

BUMP it's that time of year for our fave cold weather foods. We have threads specifically for chilis, stews, soups and assorted hot beverages. Sorry I cannot move them all to here. But you are welcome to copy and paste your recipe here...I don't think you'll get dinged for double posting.
Yes, post your fave hot "Adult" beverage here too. Anything to help keep us warm as Autumn turns to Winter!

Mary and Bessie http://i271.photobucket.com/albums/jj122/christamaria-2008/smiley_autumn.gif