Feb 12 2009
What are your favorite recipes for comfort food when the weather turns cooler?
I love a good minestrone soup. Basically, take a large pot, and put able 3 tablespoons of olive oil on the bottom. Toss in diced celery, carrots, garlic and onions. Cook until soft, and cover with water. Then you can basically throw in any veggie possible. Put in the veggies that take longer to cook in first, like potatoes. I like adding kidney beans or white beans, corn, kale or swiss chard, cabbage, and tomatoes. Use about two tablespoons full of tomato paste. Italian sausage goes really well (toss in with the diced veggies). Serve over a toasted piece of crusty Italian bread.
I also like a baked macaroni and cheese casserole. Cook about a pound of elbow pasta. Make a simple roux with a tablespoon of flour, melted butter, and a half cup of half and half. Melt a two ounces each of cheddar cheese, guyere, and monterey jack into the roux. pour over the pasta in a casserole. Add bread crumbs onto the top and bake in 300 F oven for about thirty minutes.
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something hot with lots of beef in it, like a burrito
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Corn Dogs, Cheese Steaks (I live in Philly), Cheese Fries, Tuna BLT, Ice Ceam.
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CREAM OF CHICKEN WITH WILD MUSHROOMS
SOUP
1 1/2 gal. chicken stock and meat from chicken legs
1/2 c. (8 tbsp.) butter
1/2 c. flour
1/4 c. sherry
Salt and pepper
1 tbsp. chopped garlic
Sliced wild mushrooms in season (i.e. shitakes, chanterelles, morels)
A few domestic mushrooms
1 c. sliced leeks (optional)
1/4 c. chopped parsley
1/2 tsp. chopped thyme
1 pt. heavy cream (optional)
Melt butter in a stock pot, add flour and whisk to form a roux. Cook 5 minutes on low to medium heat. Slowly whisk in chicken stock. Simmer 10 minutes, stir in sherry (this is called a chicken veloute).
In a separate pan, saute garlic leeks and mushrooms in fortified butter (oil and butter). NOTE WELL: Do not stir mushrooms until they are slightly browned on first side. Shake pan and saute until browned all around. Drain and add with cooked chicken meat to the creamed soup. Season to taste and add the chopped parsley last. (Cream may be added to produce a richer soup).
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A big pot of Chili with lots of crackers.
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i have lots of confort foods… i mainly eat them on a cold rainy night when im watching a movie!
Hot pie and chips
Chicken and sweet corn soup
Apricot chicken
Carbonara
GARLIC BREAD :p
grilled chicken salad with garlic rice
PIZZA
steak chips and eggs
Pumpkin Soup.
Well there are my faves that im happy to eat any time in winter
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Nice, hot and creamy chicken soup with crackers.
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ZUCCHINI PARMESAN
3 small or 2 larger zucchini
1 onion, very thinly sliced
3-4 whole cloves garlic, peeled
2 eggs, beaten
1 1/2 cups flour
1/2 teaspoon each onion and garlic powder
1/2 teaspoon paprika
1/4 teaspoon each basil and oregano
1/4 teaspoon salt (or Lawry's seasoned salt)
1/2 cup Italian seasoned bread crumbs
3/4 cup Parmesan cheese
1/4 cup extra virgin olive oil
3/4 cup mozzarella cheese
1 12-16 can Hunt's (or other) tomato sauce
2-3 tablespoons buttered bread crumbs (optional)
Wash zucchini, remove ends and slice evenly into 1/3 inch thick coins. Slice the onion very thinly. Peel garlic.
In a shallow bowl, beat eggs until thick and lemon colored.
In a separate shallow bowl, combine flour, onion and garlic powders, paprika, basil, oregano, salt, and bread crumbs, stirring to mix ingredients well.
Dip sliced zucchini into beaten egg, then into flour mixture.
Pour olive oil into a skillet and heat, adding whole garlic cloves. Note: As the garlic cloves become golden, crush them into the oil using the tines of a fork, but remove them before they brown).
Place zucchini in hot oil (don't overload the pan as they should cook separated in the oil). Sprinkle over them a few pieces of sliced onion; turn zucchini over as they become golden brown and cook the other side.
Remove to a paper towel to drain. Sprinkle to taste with salt, pepper (and garlic and onion powder, if desired). If you sample the zucchini at this point, be sure to save some for the rest of the dish!
Brush a casserole dish with olive oil and arrange zucchini on bottom. Sprinkle with a layer of Parmesan cheese and a layer of mozzarella, then with a layer of tomato sauce. (Note: if tomatoes are ripe and in season, sliced ripe tomatoes can be substituted for the sauce in this dish).
Continue to make layers of zucchini, cheeses, and sauce until all ingredients are used, ending with mozzarella. Sprinkle with butttered bread crumbs, if desired. If you have a few leaves of fresh basil or some onion slices remaining, they can be placed in the center to embellish and add extra flavor.
Place in oven at 350°F for 25 minutes or until bubbly. Allow to cool several minutes before slicing
CHERRIES JUBILEE
1 can pitted black cherries
1 tbsp. sugar
1 tbsp. cornstarch
1/4 c. warmed kirsch or cognac
1 qt. vanilla ice cream
Drain cherries, reserving juice. Mix sugar with cornstarch and add 1 cup of reserved juice, a little at a time. Cook 3 minutes, stirring constantly. Add cherries and pour kirsch over the top. Ignite kirsch and ladle the sauce over the cherries.
ITALIAN TOMATO AND BASIL SOUP
Hot or cold, this soup is as easy as a summer breeze, and as delicious. For a light meat, serve it with chunks of savory focaccia and a wedge of your favorite sharp cheese.
2 tbsp. olive oil or salad oil
2 lb. pear-shaped tomatoes, coarsely chopped
1/2 c. lightly packed fresh basil leaves
1/2 c. each reg. strength chicken broth and whipping cream
Salt and pepper
Heat oil in a 3- to 4-quart pan over medium-high heat. Add tomatoes and 1/4 cup of the basil. Cook, stirring often, until tomatoes mash easily (10 to 15 minutes). Transfer mixture to a blender or food processor; add broth and cream. Whirl until smoothly pureed. Season with salt and pepper to taste.
Reheat to serve hot; or, to serve cold, let cool, then cover and refrigerate until thoroughly chilled or for up to a day. Sliver remaining 1/4 cup basil and sprinkle over individual portions. Makes 4 servings.
To Microwave: Combine oil, tomatoes, and the 1/4 cup basil in a 3- to 4-quart microwave-safe casserole. Microwave, covered, on high (100%) for 10 to 12 minutes stirring 2 or 3 times, until tomatoes mash easily.
Puree tomato mixture with broth and cream and season as directed. Microwave to reheat, if desired and serve as directed.
References :
I love a good minestrone soup. Basically, take a large pot, and put able 3 tablespoons of olive oil on the bottom. Toss in diced celery, carrots, garlic and onions. Cook until soft, and cover with water. Then you can basically throw in any veggie possible. Put in the veggies that take longer to cook in first, like potatoes. I like adding kidney beans or white beans, corn, kale or swiss chard, cabbage, and tomatoes. Use about two tablespoons full of tomato paste. Italian sausage goes really well (toss in with the diced veggies). Serve over a toasted piece of crusty Italian bread.
I also like a baked macaroni and cheese casserole. Cook about a pound of elbow pasta. Make a simple roux with a tablespoon of flour, melted butter, and a half cup of half and half. Melt a two ounces each of cheddar cheese, guyere, and monterey jack into the roux. pour over the pasta in a casserole. Add bread crumbs onto the top and bake in 300 F oven for about thirty minutes.
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Clam chowder
INGREDIENTS
2 cups sliced fresh mushrooms
4 celery ribs with leaves, chopped
1 medium onion, chopped
2 tablespoons margarine
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (8 ounce) bottle clam juice
1/2 cup white wine or chicken broth
6 medium unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon white pepper
3 (6.5 ounce) cans minced clams, with juice
DIRECTIONS
In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.
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Clam or corn chowder with sourdough bread.
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chili, chicken and dumplings or soup.
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Crockpot Stew
2 cans chicken
1 lb ground beef, browned and drained,
1 can BBQ pork
1 can creamed corn
1 onion, chopped
1 can stewed tomatoes
Ketchup
Put it all in a crockpot, stir it up and cook for a few hours. Looks and tastes alot like Brunswick stew. Very good with white bread!
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A nice, warm bowl of banana bread oatmeal with cinnamon mixed in and a dash of milk on top
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