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Winter Recipes

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posted on Dec, 2 2014 @ 04:49 PM
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Since the weather has dropped here to a grey and wet chilling polar vortex level 64 degrees, I decided to make a nice big pot of chicken noodle soup for dinner tonight! I know, I know, some of you folks live in climates where 64 degrees justifies tank tops and flip flops, but here in California we break out the boots, sweaters, and hot soups! I didn’t understand it when I first moved here, but after being here for a year I get it now. We are so acclimated to warm weather that the slightest dip in temperature feels like a journey into the Arctic.

Since I have a bit of a cold, I am using my slightly more time-consuming chicken noodle recipe that uses fresh herbs and such. I don’t really measure anything; I just eyeball everything and taste frequently.

Chicken stock (made from scratch)
Chicken meat (from making the stock)
Onion diced
Celery seed
Carrots sliced
Ginger minced finely
Garlic minced finely
Thyme
Parsley
Splash of lemon juice
Couple of chicken bouillon cubes
Egg noodles (dry this time, but normally I’d make them fresh, like I said I’m under the weather today)

Simmer pretty low for about 2-3 hours; add the noodles in the last 20 minutes or so.

What are some of your favorite cold and/or rainy day recipes?




posted on Dec, 2 2014 @ 05:14 PM
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a reply to: MojaveBurning

Nothing like home cooked food!

I stir a cauldron of New England Clam
Chowder.

Several times over the winter.



posted on Dec, 2 2014 @ 05:23 PM
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originally posted by: Wildmanimal
a reply to: MojaveBurning

Nothing like home cooked food!

I stir a cauldron of New England Clam
Chowder.

Several times over the winter.


Hell yeah. Being a Maritimer a good pea soup is awesome too.


ETA: I have a bread maker. Fresh bread with either. Mmmmmm
edit on 2-12-2014 by intrepid because: (no reason given)



posted on Dec, 2 2014 @ 05:38 PM
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a reply to: Wildmanimal

If you can toss up a recipe I might try it.



posted on Dec, 2 2014 @ 07:07 PM
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A nice pot of spicy gumbo and a heavy dark ale. 'Tis the season.



posted on Dec, 2 2014 @ 07:22 PM
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a reply to: DrumsRfun

New England Clam Chowder
Ingredients:
4 cups chopped fresh clams
1/4 pound bacon or salt pork cut into 1/4 inch squares
3 medium potatoes peeled and cut into 1/2 inch cubes
1 large onion chopped
4 cups water
1 to 3 cups milk or half n half
salt and pepper

I dig the fresh clams when possible,
or purchase 3-4 dozen or more.
these ingredients are not "etched in stone"
you can vary the amounts based on personal preference.
Except the clam, bacon, onion amount.



Scrub/rinse clams.
Steam them open and save the broth.
Set broth aside.
Mince the clams,chop em up into little bits.
Set aside in a bowl.

fry up bacon in skillet over medium heat until
golden brown. Then remove from skillet with a
slotted spoon. Set aside on paper to drain.
Now cook the onion in the bacon fat until golden brown,
or at least translucent.

Transfer the onion to a stock pot, add water , potatoes
then bring to a boil. Reduce heat and simmer for 10 minutes
until barely tender.

Pour water off from potatoes/onions into another pot and add clams.
Simmer for 15 minute or so to tenderize clams.Add a little water if necessary.
Reduce heat to lowest setting.
Now add the potatoes/onion back to the clams/water.
stir in bacon bits.

Let cool down a bit, then slowly add the milk a little at a time
until desired creaminess is reached. Be careful to stir in the
milk slowly as so it doesn't curdle.

Do a taste test. Here is where I add some of the clam broth from
the steaming open the clams. Filter the broth through a sieve if you like.
I usually pour it right in, leaving about a shot glass of sediment left in
the bottom and discard it. Add salt and pepper to taste.

Serve with Chowder Crackers.

I have doubled this recipe a few times after a good day of clamming.
I just use twice as much of everything. I usually add more potatoes
and a 1/4 teaspoon of hot red pepper. Not enough to make it spicy,
just enough to add flavor.

After making this several times, you'll get it down to an art.
If someone wants it creamier, they can always add some more milk
to their own individual bowl.

This is Great on a Cold Day. Just like the O.P.'s Chicken Soup is.



posted on Dec, 2 2014 @ 07:23 PM
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a reply to: intrepid

Yeah, Split Pea and Ham gives you strength.
Hated it as a kid, Love it now.



posted on Dec, 4 2014 @ 09:33 AM
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a reply to: MojaveBurning

I soaked my beans overnight and I am getting ready to cook homemade turkey and bean chili. I am also thinking of making some cornbread to go with it. A good comfort meal!



posted on Dec, 6 2014 @ 07:13 AM
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Well the food has to be piping hot, that's for sure!



posted on Jan, 2 2015 @ 01:31 PM
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My favorite cold rainy day recipe is Tuscan White Bean and Garlic Soup served with some hot crusty bread. I make this all the time. It's Giada De Laurentiis' recipe.

Tuscan White Bean and Garlic Soup



posted on Jan, 2 2015 @ 01:34 PM
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originally posted by: Wildmanimal
a reply to: intrepid

Yeah, Split Pea and Ham gives you strength.
Hated it as a kid, Love it now.


Me too. I've got a ham bone in the freezer from Christmas. Too much food on hand now to make. I can't wait.



posted on Jan, 2 2015 @ 05:25 PM
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a reply to: tsawyer2

Just made it, came out great. I sprinkled some minced sage on top when I served it.

Tomorrow is lasagna, my favorite winter dish.



posted on Jan, 11 2015 @ 03:41 AM
link   

originally posted by: MojaveBurning
Since the weather has dropped here to a grey and wet chilling polar vortex level 64 degrees, I decided to make a nice big pot of chicken noodle soup for dinner tonight! I know, I know, some of you folks live in climates where 64 degrees justifies tank tops and flip flops, but here in California we break out the boots, sweaters, and hot soups! I didn’t understand it when I first moved here, but after being here for a year I get it now. We are so acclimated to warm weather that the slightest dip in temperature feels like a journey into the Arctic.

Since I have a bit of a cold, I am using my slightly more time-consuming chicken noodle recipe that uses fresh herbs and such. I don’t really measure anything; I just eyeball everything and taste frequently.

Chicken stock (made from scratch)
Chicken meat (from making the stock)
Onion diced
Celery seed
Carrots sliced
Ginger minced finely
Garlic minced finely
Thyme
Parsley
Splash of lemon juice
Couple of chicken bouillon cubes
Egg noodles (dry this time, but normally I’d make them fresh, like I said I’m under the weather today)

Simmer pretty low for about 2-3 hours; add the noodles in the last 20 minutes or so.

What are some of your favorite cold and/or rainy day recipes?


The addition of fresh ginger & lemon juice sounds unusual.

Instead of mincing the ginger, I would use my garlic press to squeeze out some ginger juice from slices of fresh ginger root. You get the flavor without any of the fibrous root. Works for me.



posted on Jan, 11 2015 @ 03:45 AM
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originally posted by: skunkape23
A nice pot of spicy gumbo and a heavy dark ale. 'Tis the season.


That sounds really good. I've never made "real" gumbo from scratch though.

Gotta get that brown roux down.



posted on Jan, 11 2015 @ 03:56 AM
link   

originally posted by: Wildmanimal
a reply to: DrumsRfun

New England Clam Chowder
Ingredients:
4 cups chopped fresh clams
1/4 pound bacon or salt pork cut into 1/4 inch squares
3 medium potatoes peeled and cut into 1/2 inch cubes
1 large onion chopped
4 cups water
1 to 3 cups milk or half n half
salt and pepper

I dig the fresh clams when possible,
or purchase 3-4 dozen or more.
these ingredients are not "etched in stone"
you can vary the amounts based on personal preference.
Except the clam, bacon, onion amount.



Scrub/rinse clams.
Steam them open and save the broth.
Set broth aside.
Mince the clams,chop em up into little bits.
Set aside in a bowl.

fry up bacon in skillet over medium heat until
golden brown. Then remove from skillet with a
slotted spoon. Set aside on paper to drain.
Now cook the onion in the bacon fat until golden brown,
or at least translucent.

Transfer the onion to a stock pot, add water , potatoes
then bring to a boil. Reduce heat and simmer for 10 minutes
until barely tender.

Pour water off from potatoes/onions into another pot and add clams.
Simmer for 15 minute or so to tenderize clams.Add a little water if necessary.
Reduce heat to lowest setting.
Now add the potatoes/onion back to the clams/water.
stir in bacon bits.

Let cool down a bit, then slowly add the milk a little at a time
until desired creaminess is reached. Be careful to stir in the
milk slowly as so it doesn't curdle.

Do a taste test. Here is where I add some of the clam broth from
the steaming open the clams. Filter the broth through a sieve if you like.
I usually pour it right in, leaving about a shot glass of sediment left in
the bottom and discard it. Add salt and pepper to taste.

Serve with Chowder Crackers.

I have doubled this recipe a few times after a good day of clamming.
I just use twice as much of everything. I usually add more potatoes
and a 1/4 teaspoon of hot red pepper. Not enough to make it spicy,
just enough to add flavor.

After making this several times, you'll get it down to an art.
If someone wants it creamier, they can always add some more milk
to their own individual bowl.

This is Great on a Cold Day. Just like the O.P.'s Chicken Soup is.


Four cups of chopped fresh clams?! Must be nice.

Traditional recipes for New England Clam Chowder invariably call for salt pork. Salt pork is more expensive than bacon and I do not routinely use salt pork for anything.

Plus I like bacon a whole lot better than salt pork.

Thanks for sharing this "from scratch" recipe -- sounds delicious!



posted on Jan, 11 2015 @ 04:03 AM
link   

originally posted by: tsawyer2
My favorite cold rainy day recipe is Tuscan White Bean and Garlic Soup served with some hot crusty bread. I make this all the time. It's Giada De Laurentiis' recipe.

Tuscan White Bean and Garlic Soup



Sounds really good -- simple and fast. I don't know where to get ciabatta bread around here though, except the frozen "New York" brand stuff. Love the chewy texture.




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