Thread: May well be a bad winter-But a good Stew/Soup Winter

"Kswck" <[email protected]> wrote in message
news:4a99a498$0$31275$[email protected]..
> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
Beef pot roast done on stove top, simmering all afternoon. Chunks of
carrots and small whole potatoes added at the end.
Janet

In article <4a99a498$0$31275$[email protected]>,
"Kswck" <[email protected]> wrote:

> Your favorites?

Pork Chops Braised in Cider with Apples




from the StL Post Dispatch

Pat dry

8 lean pork chops (approximately 3 lbs)

Rub both sides generously with

fresh ground black pepper
2 * 3 tsp dried thyme

Spread

1/2 cup flour

on a plate. Coat each chop with flour shaking off access. Heat a
skillet with a thin coating of oil. Add enough chops to cover surface
of pan in a single layer. Brown both sides. Remove to plate.

If any access oil remains, drain to a couple of table spoons. Add

1 medium onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped

Saute to tender, about 5 minutes. Return pork to pan. Add

2 3/4 cups chicken stock
1 3/4 cups apple cider

Stir occasionally while simmering for 60-70 minutes, until very tender.

While simmering, heat

2 Tbsp butter

in a skillet. Heat

3-4 tart apples, peeled and sliced

until lightly browned and tender, about 5 minutes. Set aside.

When meat is done, arrange in a baking dish. Season with pepper if
desired. If sauce in pan is still runny, reduce to thicken. Pour over
meat. Sprinkle with

1 cup cheese, shredded; cheddar, havarti or jarlsberg suggested

Scatter apples over cheese. Brown in broiler, approximately 3 minutes.
Sprinkle with parsley.

-=-=-=-=-=-

If making in advance, reheat in oven 15-20 minutes at 350° before adding
cheese and apples and placing in the broiler.



jt

On 29-Aug-2009, "Kswck" <[email protected]> wrote:

> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> tomato soup. I don't have a pressure cooker-Mom's recipe.

Chili; a big bowl of chili. Beans optional, to be added by those who
choose. Buttermilk corn bread and some sort of greens (probably Awesome
Collard Greens) for sides.


* Exported from MasterCook *

Awesome Collard Greens

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb collard greens -- (or 1/2 collards 1/2 kale)
1 medium onion -- chopped
1 3/4 cups canned tomatoes -- 1 15 oz can, chopped
2 cloves garlic -- chopped (2 to 4)
1 1/2 cups water
1/2 cup cider vinegar
salt -- to taste
hot sauce -- to taste

Wash greens in a colander.

Chop into bite-sized pieces.

Throw all ingredients into a large pot and cover.

Bring to a boil, stirring occasionally, the reduce heat and simmer.

Greens are done when they have shrunk down and are cooked through, usually
about a half hour, but you can let it simmer much longer.

Serve with its liquid.

Source:
"Adapted from recipe on Recipezaar"
S(Internet Address):
"http://www.recipezaar.com/Awesome-Collard-Greens-69475"
Copyright:
"© 2008 Scripps Networks, Inc."
Start to Finish Time:
"0:40"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 47 Calories; trace Fat (6.9% calories
from fat); 3g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;
122mg Sodium. Exchanges: 2 Vegetable; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0



* Exported from MasterCook *

Corn Bread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cornmeal -- *see Note
1 teaspoon salt
1 teaspoon baking soda
2 whole eggs -- large
2 cups buttermilk
1 tablespoon shortening

Mix dry ingredients thoroughly. Beat eggs and mix with buttermilk into the
dry, stir well.

Heat a 10 or 12-inch cast iron skillet with a tblspn of oil in it in a 450F
oven.

When oven is heated, pour the cornbread mix in the skillet and bake for 20
minutes, or until a toothpick comes out clean from the middle.

Yield:
"8 wedges"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 184 Calories; 4g Fat (19.6% calories
from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol;
507mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
1/2 Fat.

NOTES : Medium or coarse ground; I prefer Bob's Redmill Coarse Ground Corn
Grits/Polenta.

Nutr. Assoc. : 0 0 0 0 0 0


--
Change Cujo to Juno in email address.


If you have dietary issues that make nutrition information very important
to you, please calculate your own; the nutrition information supplied with
this recipe is approximate and should NOT be used by those for whom the
information is critical.

Kswck wrote:
> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
>

Winter cooking:

Stew:
Browned meat, onions, celery, carrots, a can of chopped tomatoes,
a cup of red wine,couple of cloves of garlic if I remember, all
in a LeCreuset dutch oven, either on the stovetop or in the oven.
Various herbs. Add potatoes halfway through cooking. Simmer till tender.
Serve with corn muffins or sliced French baguette.


Stewed Chicken with rice
Chicken soup
Beef-vegetable soup, w. barley or not
Roast chicken
Chili
Chicken chili
Green chili with pork
Spaghetti sauce (in various combinations)

gloria p

"Kswck" <[email protected]> news:4a99a498$0$31275$[email protected]: in
rec.food.cooking

> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> tomato soup. I don't have a pressure cooker-Mom's recipe.

I like so many of them. I'm a soup and stew person. Beef stew is great. I
love squash soup, potato soup, pork stew, chicken soup, chili verde and so
many others. Too many to list.

Michael

--
“Always tell the truth - it's the easiest thing to remember”
~ American Playwright David Mamet

You can find me at: - michael at lonergan dot us dot com

"Janet Bostwick" <[email protected]>
news:[email protected] m: in rec.food.cooking

>
> "Kswck" <[email protected]> wrote in message
> news:4a99a498$0$31275$[email protected]..
>> You favorites?
>>
>> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
>> tomato soup. I don't have a pressure cooker-Mom's recipe.
>>
> Beef pot roast done on stove top, simmering all afternoon. Chunks of
> carrots and small whole potatoes added at the end.

Now that just made me hungry again I also like Swiss steak.

Michael

--
“Always tell the truth - it's the easiest thing to remember”
~ American Playwright David Mamet

You can find me at: - michael at lonergan dot us dot com

On Aug 29, 5:58*pm, "Kswck" <ks...@optonline.net> wrote:
> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> tomato soup. I don't have a pressure cooker-Mom's recipe.

Ribollita! Italian soup with bits of pancetta, cannelini beans,
carrots, spinach & tomato in broth. Very hearty & warming on a cold
night.

Kris

On Aug 29, 8:24*pm, "Michael \"Dog3\"" <don't...@donttell.huh> wrote:
> "Janet Bostwick" <nos...@nospam.net> *news:[email protected] om:in rec.food.cooking
>
>
>
> > "Kswck" <ks...@optonline.net> wrote in message
> >news:4a99a498$0$31275$[email protected]..
> >> You favorites?
>
> >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> >> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> > Beef pot roast done on stove top, simmering all afternoon. *Chunks of
> > carrots and small whole potatoes added at the end.
>
> Now that just made me hungry again I also like Swiss steak.
>
> Michael
>
> --
> “Always tell the truth - it's the easiest thing to remember”
> * * * * * * * * * * * * * * * * * * * * ~ American Playwright David Mamet
>
> You can find me at: - michael at lonergan dot us dot com

Thanks for the ideas! I bet I can eat most of these even with no
teeth!. I had chili today. Swiss Steak should work if I really cook
it low and slow. I make the kind with tomato - not the one with
mushrooms and brown gravy (I use that recipe for meatballs with
noodles or mashed potatoes.)
Lynn in Fargo
Making a pilgrimage to the Farmers Market. Gonna make fresh vegetable
and beef soup with parsnips, rutabaga, green beans, carrots, celery,
onions, cabbage, corn, peas, baby potatoes, zuchinni, and
dumplings . . . no turnips!

Kswck wrote:

> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> tomato soup. I don't have a pressure cooker-Mom's recipe.

As I sit here in my sweltering office with 100°F heat outside, I am not
exactly thinking about winter meals! But here are some I recall:

Braised short ribs with Guinness
Cottage pie from the leftover short ribs
Chili (especially on Super Bowl Sunday)
Lin's ham, cabbage, and potato soup
Damsel's spicy split pea soup with pepperoni
Braised spare ribs
Pastitsio
Portuguese caldo
Chinese "Master Sauce" pork
Leg of lamb braised with cumin, chiles, and orange peel
Pot-a-feu
Coq au vin
Chicken and dumplings
Braised lamb shanks
Braised oxtails
Sukiyaki


Bob

Lynn from Fargo Ografmorffig <[email protected]>
news:[email protected]:
in rec.food.cooking
>
> Thanks for the ideas! I bet I can eat most of these even with no
> teeth!. I had chili today. Swiss Steak should work if I really cook
> it low and slow. I make the kind with tomato - not the one with
> mushrooms and brown gravy (I use that recipe for meatballs with
> noodles or mashed potatoes.)
> Lynn in Fargo
> Making a pilgrimage to the Farmers Market. Gonna make fresh vegetable
> and beef soup with parsnips, rutabaga, green beans, carrots, celery,
> onions, cabbage, corn, peas, baby potatoes, zuchinni, and
> dumplings . . . no turnips!

No turnips!? OMG... I love turnips. You can always mash them as a
different sub for mashed potatoes. Below is a decent, casual brunch
recipe.

Turnip Casserole - Unknow submitter

Ingredients

2 medium sized turnips (I use frozen turnip and it cuts the prep time
considerably)
1 or 2 large eggs
1 to 1 1/4 cups maple syrup (or substitute light table syrup to reduce
calories)
3/4 cup dry breadcrumbs
1/4 cup melted butter



Directions

Cook and mash turnip. Wisk in eggs and maple syrup into turnip and set
aside.

In a separate bowl, mix breadcrumbs and melted butter.
Spray a 1 1/2 quart corningware-baking dish with non-stick cooking spray.
Put turnip mixture to dish. Sprinkle breadcrumb mixture over top.

Bake in a 300° F oven for 30 - 40 minutes, until topping turnip is
heated through and topping is golden brown.


--
“Always tell the truth - it's the easiest thing to remember”
~ American Playwright David Mamet

You can find me at: - michael at lonergan dot us dot com

On Aug 29, 5:58*pm, "Kswck" <ks...@optonline.net> wrote:
> You favorites?
>
> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
> tomato soup. I don't have a pressure cooker-Mom's recipe.

I'm a fan of vegetable bean soup. My Mom's recipe stands us in good
stead, makes 3 or 4 quarts, and freezes well when we get tired of it.
So darned healthy it'll kill you.

maxine in ri

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:0052f4f4$0$9533$[email protected]..
> Kswck wrote:
>
>> You favorites?
>>
>> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can of
>> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> As I sit here in my sweltering office with 100°F heat outside, I am not
> exactly thinking about winter meals! But here are some I recall:
>
> Braised short ribs with Guinness
> Cottage pie from the leftover short ribs
> Chili (especially on Super Bowl Sunday)
> Lin's ham, cabbage, and potato soup
> Damsel's spicy split pea soup with pepperoni
> Braised spare ribs
> Pastitsio
> Portuguese caldo
> Chinese "Master Sauce" pork
> Leg of lamb braised with cumin, chiles, and orange peel
> Pot-a-feu
> Coq au vin
> Chicken and dumplings
> Braised lamb shanks
> Braised oxtails
> Sukiyaki
>
>
> Bob

I don't think there is that much winter to go around ;o}
Janet
>

Besides chili, I also like beef stew. Though not as hearty, smoked tomato
soup is also a good winter food; served with a grilled cheese or grilled
bacon and cheese sandwich, it can make a nice meal to warm up.
--
Change Cujo to Juno in email address.

Janet wrote:

>> Braised short ribs with Guinness
>> Cottage pie from the leftover short ribs
>> Chili (especially on Super Bowl Sunday)
>> Lin's ham, cabbage, and potato soup
>> Damsel's spicy split pea soup with pepperoni
>> Braised spare ribs
>> Pastitsio
>> Portuguese caldo
>> Chinese "Master Sauce" pork
>> Leg of lamb braised with cumin, chiles, and orange peel
>> Pot-a-feu
>> Coq au vin
>> Chicken and dumplings
>> Braised lamb shanks
>> Braised oxtails
>> Sukiyaki
>
> I don't think there is that much winter to go around ;o}

Yeah, maybe it would have to be spread out over two or three winters. If
only I had a house in New Zealand where I could spend this time of year!

Bob

"Michael \"Dog3\"" <don'[email protected]> wrote in
news:[email protected] on Aug Sat 2009 pm

> "Kswck" <[email protected]> news:4a99a498$0$31275$[email protected]:
> in rec.food.cooking
>
>> You favorites?
>>
>> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a can
>> of tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> I like so many of them. I'm a soup and stew person. Beef stew is
> great. I love squash soup, potato soup, pork stew, chicken soup, chili
> verde and so many others. Too many to list.
>
> Michael
>

@@@@@ Now You're Cooking! Export Format

Al's Bean And Sausage Soup

Soups/Chowders/Stews

2 tablespoons canola oil
1 pound kielbasa sausage, diced
4 large garlic cloves, chopped (7)
1 bulb fennel; chopped
1 onion; chopped
2 carrots; chopped
10 large Button mushrooms; chopped
1 celery heart with leaves
1 small bag spinach leaves or 1/2 small cabbage
3 900 ml box chicken broth
4 cups water; plus
2 tbsp redibase turkey stock
2 15 oz cans can navy beans
1 15 oz can can diced tomatoes with herbs
1 500ml ctner sour cream
1 tbsp crushed red peppers; heaping
1 bunch fresh dill; mjnced

Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and
garlic and sauté until sausage is lightly browned, about 8 minutes. Add in
crushed peppers,fennel,onion, carrot, mushrooms and celery,;cook about 5
minutes more. Add broth, water, turkey stock navy beans with their juices
and spinach. Simmer until flavors blend and soup thickens slightly, about
20 minutes. Stir in the sour cream and dill simmer 5 more minutes. Season
to taste with salt and pepper.

Ladle soup into bowls.

10-3 cup servings approx

Replacing the spinach with cabbage works well.

could use more sour cream


** Exported from Now You're Cooking! v5.85 **



--
Is that your nose, or are you eatting a banana? -Alan

On Aug 29, 10:03 pm, Lynn from Fargo Ografmorffig <lynng...@i29.net>
wrote:
> On Aug 29, 8:24 pm, "Michael \"Dog3\"" <don't...@donttell.huh> wrote:
>
>
>
> > "Janet Bostwick" <nos...@nospam.net> news:[email protected] m:inrec.food.cooking
>
> > > "Kswck" <ks...@optonline.net> wrote in message
> > >news:4a99a498$0$31275$[email protected]..
> > >> You favorites?
>
> > >> Mine-beef stew: potatoes, carrots, meat in a pressure cooker w/a canof
> > >> tomato soup. I don't have a pressure cooker-Mom's recipe.
>
> > > Beef pot roast done on stove top, simmering all afternoon. Chunks of
> > > carrots and small whole potatoes added at the end.
>
> > Now that just made me hungry again I also like Swiss steak.
>
> > Michael
>
> > --
> > “Always tell the truth - it's the easiest thing to remember”
> > ~ American Playwright David Mamet
>
> > You can find me at: - michael at lonergan dot us dot com
>
> Thanks for the ideas! I bet I can eat most of these even with no
> teeth!. I had chili today. Swiss Steak should work if I really cook
> it low and slow. I make the kind with tomato - not the one with
> mushrooms and brown gravy (I use that recipe for meatballs with
> noodles or mashed potatoes.)
> Lynn in Fargo
> Making a pilgrimage to the Farmers Market. Gonna make fresh vegetable
> and beef soup with parsnips, rutabaga, green beans, carrots, celery,
> onions, cabbage, corn, peas, baby potatoes, zuchinni, and
> dumplings . . . no turnips!


Parsnip and rutabaga, but the turnip is barred from the party? How
about a swede? The soup sounds great, and , of course, I'm not going
to argue about personal taste. I'm just curious about how you draw
your hard line between the roots.

Bulka

Bulka

On Aug 29, 8:52 pm, Gloria P <gpues...@comcast.net> wrote:

> garlic if I remember

"If I remember'' garlic in a winter stew? I'm speachless.

Bulka

In the winter, my slow cooker barely gets time to cool off for a quick
cleaning, unless I feel the need for some waste heat from the range
oven. Never been a fan of recipies - I'll read' em but won't follow
them, so every time is different depending on today's inspiration and
what I have on hand.

Even in the summer there is usually homede stock and an evolving pot
of some soup/stew.

Is there a Hot, Wet Food movement?

Bulka

Bulka wrote:

>> garlic if I remember
>
> "If I remember'' garlic in a winter stew? I'm speachless.

I've posted this here before, though I'm not sure where I got the recipe.
Quinces are in season from autumn into the early part of winter.

Persian Quince Stew (Khoresh-E Beh)
Yield: 6 Servings
2 onion; finely sliced
1/3 c oil or butter
1 lb stewing meat (lamb or beef), cut in 1 inch cubes
1 ts salt
1/4 ts pepper
1/2 ts ground cinnamon
3 c water
2 large quinces
3 tb sugar
1/4 c vinegar or lemon juice
1/4 ts ground saffron; dissolved in 1 tb hot water
1/3 c yellow split peas

------------------------------CHELO-----------------------------------
3 c basmati rice
8 c water
2 tb salt
3/4 c butter, melted
1/2 ts saffron, dissolved in 2 tb hot water
2 tb yogurt (opt)

Instructions

In large pot, brown onions in 3 Tbsp. of oil or butter. Add meat and
brown. Add salt, pepper, and cinnamon. Add water, cover and simmer
over low heat for 1 hr, stirring occasionally.

Wash, but don't peel quinces. Use apple corer to remove seeds. Slice
as for apple pie. In skillet, saute in 2 Tbsp. oil or butter and set
aside.

To the meat, add sugar, vinegar or lemon juice, saffron, split peas,
and quince. Cover and simmer 35 minutes. Check to see that meat and
fruit are cooked. Taste and correct seasoning. Transfer to deep
casserole dish and keep in warm oven until ready to serve. Serve hot
with chelo (recipe below.)

(Note: I am giving the detailed instructions for chelo. I don't use
the yogurt and I drizzle the remaining saffron over *all* the rice. I
also serve the tah dig(crust) with the rest of the rice.)

Chelo: Wash rice 5 times in cold water. Bring water and salt to
boil in a large non-stick pan. Add washed and drained rice. Boil 6
minutes, stirring gently twice to loosen grains that may have stuck
to bottom. Drain rice in colander and rinse in lukewarm water.

In same pot, heat half the butter, 2 Tbsp. hot water, a drop of
dissolved saffron, and yogurt. Taking one spatula at a time, place
rice gently in pot, mounding in the shape of a pyramid.

Put remaining butter in 2 Tbsp. hot water and pour over rice.
Place clean dishtowel over pot and cover firmly with lid to prevent
steam from escaping. Cook 10 minutes over medium heat and 50 minutes
over low heat. Remove from heat.

Allow to cool 5 minutes on a damp surface without removing lid. Put 2
Tbsp. of the rice in with remaining saffron and set aside for
garnish. Gently remove rice from pot without disturbing crust.
Sprinkle saffron flavored rice over top and serve. Detach crust and
serve separately.

Bob