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Mon Nov 11, 2019, 10:29 AM

any great recipes for a cold snap in the weather?

We're about to get one tomorrow and I want to warm the house. I've already made a pot roast, so that's off the list. Any suggestions? I really appreciate it...

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Reply any great recipes for a cold snap in the weather? (Original post)
Baltimike Nov 2019 OP
sagesnow Nov 2019 #1
MadLinguist Nov 2019 #2
Purrfessor Nov 2019 #3
murielm99 Nov 2019 #11
Purrfessor Nov 2019 #16
Backseat Driver Nov 2019 #4
2naSalit Nov 2019 #5
Laura PourMeADrink Nov 2019 #19
2naSalit Nov 2019 #21
Laura PourMeADrink Nov 2019 #22
2naSalit Nov 2019 #23
MissMillie Nov 2019 #6
Major Nikon Nov 2019 #7
Thyla Nov 2019 #8
BillyBobBrilliant Nov 2019 #9
murielm99 Nov 2019 #10
murielm99 Nov 2019 #12
The Polack MSgt Nov 2019 #13
Lunabell Nov 2019 #14
trof Nov 2019 #15
Kali Nov 2019 #17
dem in texas Nov 2019 #18
Laura PourMeADrink Nov 2019 #20

Response to Baltimike (Original post)

Mon Nov 11, 2019, 10:42 AM

1. Three Sisters Soup with some

Turkey Kielbasa thrown in the individual soup bowls for the non-vegetarians. Three Sisters refers to corn, beans and squash that was grown by many Native Americans. Warm, thick and yummy!
https://www.motherearthliving.com/cooking-methods/soups-on-three-sisters-soup

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Response to Baltimike (Original post)

Mon Nov 11, 2019, 10:45 AM

2. Green Chili

I just made one. Its navy beans instead of red beans, and smashed up beans instead of tomatoes. Chicken or pork, and peppers, the greater the variety of peppers the better, and toasted corn kernels. Served over rice of course

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Response to Baltimike (Original post)

Mon Nov 11, 2019, 10:47 AM

3. I put this together for my vegetarian daughter...

Chef Daddy’s Vegetarian Chili Recipe

Olive Oil Spray
2 Cups Onions
2 Cups Carrots
2 Cups Celery
3 Cups Green Peppers
24 Ounces MSF Grillers Crumbles
28 Ounces Crushed Tomatoes
14.5 Ounces Diced Tomatoes
10 Ounces Rotel Tomatoes (Mild or Hot)
32 Ounces Vegetable Broth
1/4 Cup Chili Powder
1 TBLSP Cumin
1 TBLSP Garlic Powder
1 TSP Chipotle Chili Pepper
3-4 Bay Leaves (Optional)
Salt & Pepper to Taste
Cilantro for Garnish

Sauté vegetables. Add Morning Star Farms Grillers Crumbles, tomatoes, vegetable broth and spices. Bring to boil. Reduce heat and simmer 45 minutes.

Makes approximately 20 cups at 85 calories per cup.

Freezes well.

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Response to Purrfessor (Reply #3)

Mon Nov 11, 2019, 02:50 PM

11. That sounds wonderful.

I have a similar recipe. I will have to unearth it.

My foodie daughter hates my regular chili, but will eat my vegetarian chili.

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Response to murielm99 (Reply #11)

Mon Nov 11, 2019, 08:52 PM

16. It is very good. I omit beans because I want to keep the calories down...

But the Grillers Crumbles really give it a meaty quality that with the spices almost make it indistinguishable from ground beef.

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Response to Baltimike (Original post)

Mon Nov 11, 2019, 10:49 AM

4. IDK, chicken and dumplings; stuffed cabbage or squash

lasagna; white chicken chili and enchiladas?

Cold snap coming in tonight here too, but we didn't finish the Sunday pot roast w/veggies, with so that's what it's gonna be, maybe under a crust like a little pot pie, with stewed tomatos, and a romaine salad and lots of garlic dressing and some copycat Red Lobster bisquits.

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Response to Baltimike (Original post)

Mon Nov 11, 2019, 11:09 AM

5. I do whatever

baking I can, some for the freeezer, when it gets really cold. Baking bread is good, I like rolled oat bread, I have a resipe from a cookbook printed in the 1940s.


If you have garden tomatoes you could make garlic soup and freeze that for when you have a cold or just need a good warm up.

Garlic soup:

7-9 med tomatoes, wedged/cut into large pieces
one med. sized bulb of garlic, peeled, lightly crushed
one large Bay leaf
2-3 TBSP olive oil
3-4 qts. water (approx)

Peel garlic and lightly crush cloves then brown in the olive oil over med heat in a stock pot. When garlic is golden with browning add tomatoes and Bay leaf and enough water to cover tomatoes. Bring to boil then simmer uncovered until water level cooks down about an inch from original level, about an hour. Remove from heat, let rest about twenty minutes then strain out pulp. You now have a beautiful, nearly clear broth to serve as part of a meal or on its own with a nice bread. It's tastes mostly like tomato soup.

Optional: sometimes I like to bring it to a boil and add a dropped egg which adds a nice texture ...usually done just prior to serving. This was how it was introduced to me.

Since the recipe renders about a gallon at a time, I freeze what I won't be using right away sans the egg. It stores well in the freezer for when I need a boost or just a fine soup.

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Response to 2naSalit (Reply #5)

Wed Nov 13, 2019, 11:12 PM

19. Sounds yummy..but surprised just one bulb of garlic?

Had the best garlic soup in Nola..but they used like 5 bulbs. plus lots of potatoes pureed. Extremely delicious.

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Response to Laura PourMeADrink (Reply #19)

Wed Nov 13, 2019, 11:45 PM

21. That sounds interesting...

I can imagine that if you have potatoes it might require more garlic. One bulb or more, I guess. I never tried to use more than that, it's one soup I never felt I needed to experiment with. I love the simplicity of it.

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Response to 2naSalit (Reply #21)

Thu Nov 14, 2019, 10:39 AM

22. You're right - completely different feel. What you

describe reminds me partly of "tomato water" which is a big deal in the culinary world right now. I had some salad dressing which was made with it and it was out of this world delicious. Sure do wish tomato season wasn't over!

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Response to Laura PourMeADrink (Reply #22)

Thu Nov 14, 2019, 11:56 AM

23. Agree!

I didn't have time to deal with anything this summer as I moved to a different town and helped my friend with his hemp farm. Tomatoes were offered but I didn't take them. I'll have some next year, though. That's why I freeze a bunch of it... it's too good to only have it in late summer.

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Response to Baltimike (Original post)

Mon Nov 11, 2019, 11:49 AM

6. If you're not venturing out to the store,

it depends on what you have in the fridge.

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Response to Baltimike (Original post)

Mon Nov 11, 2019, 02:19 PM

9. A soup I had

on the slopes at Beaver Creek Co.
Loved it so much I had to reverse engineer it.

Quantities are approximate, but this is the way I last made
it and was very happy.

German Bean and Potato soup

2 15oz cans white beans or Great Northern Beans
drained and rinsed
2 packets Beef Bouillon (I used Herb-Ox Sodium free packets)
4 cups water
1 cup diced Yukon Gold Potatoes par boiled
1/4 cup apple cider vinegar
1/2 tsp sugar
1/4 tsp dried thyme
2 slices bacon fried crispy, chopped
1/8 tsp onion powder (substitute sliced green onions)
1/8 tsp garlic powder (minced is good too)
Salt and Pepper to taste

Garnish with Parsley and sliced green onions

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Response to Baltimike (Original post)

Mon Nov 11, 2019, 02:48 PM

10. No Peek Beef Stew

2 lb cubed beef
6 raw carrots cut up
1 sliced onion, separated
1 1/2 T sugar
1 tsp salt
1/4 tsp black pepper
4 or 5 cubed raw potatoes
2 stalks celery, diced
3 T minute tapioca
1/4 tsp garlic salt
1 1/2 cups tomato juice or more

Put meat in 9 x 13 pan. Place veggies on top of meat. Mix dry ingredients and sprinkle on top. Pour tomato juice over all. Seal with foil and bake 5 hours at 250 degrees or 3 hours at 350 degrees. Do not Peek!

Do not cut the veggies too small, or they will turn to mush.

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Response to Baltimike (Original post)

Mon Nov 11, 2019, 02:52 PM

12. I have some ground venison.

I need to figure out what to do with that, too.

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Response to murielm99 (Reply #12)

Mon Nov 11, 2019, 04:30 PM

13. Venison is so lean that it absorbs the flavors around it

So it loves to be cooked wet.

It's perfect for chili or one of the ways we always had it back home - Cream gravy on Noodles

Wide cut egg noodles are pretty standard for this but Kluski noodles or Pappardelle would also work fine.

If the ground venison is mixed with beef or pork fat OTOH - just treat it like ground beef or pork

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Response to Baltimike (Original post)

Mon Nov 11, 2019, 05:40 PM

14. Sounds like a pot of chili is needed.

Last edited Mon Nov 11, 2019, 08:10 PM - Edit history (1)

I love chili in the cold season. Since my wife is allergic to tomatoes, we use a tomato free recipe. I don't know the specifics, but she uses chili powder and beef stock as a base. She uses 1 pound ground beef or stew beef. Brown it. 1 box beef broth. Add a tablespoon of garlic powder, 3-4 tablespoons of chili powder, 1-1 1/2 teaspoon cumin, 1 teaspoon salt to taste, 1 teaspoon cayenne pepper, 1 tablespoon paprika, 1 jalepeno pepper cut up, 4 or 5 splashes of liquid smoke, 4 corn tortillas cut into strips 2 cans of beans.

Cook over medium heat. You can add more or less spices and salt to taste. In about two hours, you have tomato free chili.

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Response to Baltimike (Original post)

Mon Nov 11, 2019, 07:19 PM

15. Y'all should try Wick Fowler's 2 Alarm Chili kit.

Journalist and chili enthusiast Wick Fowler (1909-1972) was born Homer Thomas Wilson Fowler in Big Sandy, Texas and grew up in Victoria, Texas.

Fowler began his newspaper career at the Austin American Statesman, then joined the Dallas Morning News, and later became editor of the Midland Reporter Telegram. During World War II he served as the only Texas news correspondent, writing for the Dallas Morning News, and was awarded a Purple Heart after being wounded in Italy with fellow journalist Ernie Pyle. He followed the 36th Infantry Division, which was partially comprised of men from his former National Guard unit.

During the Vietnam War Fowler shipped out to Vietnam as a war correspondent for the Denton Record Chronicle. Again Fowler told the story of Texan soldiers. He returned later to cover the local boys for 15 Texas newspapers, and again with Texas businessman H. Ross Perot in attempts to return prisoners of war.

Fowler helped found the Chili Appreciation Society International (CASI) and created Wick Fowler’s 2-Alarm Chili product, both of which are still active. Both ideas were born of a chili cook-off first held in Terlingua, Texas in 1967, in which Fowler competed against Francis X. Tolbert, a friend and colleague at the Dallas Morning News.

Fowler was also a humorist, writing columns such as the “Towering Texan,” “Fowler Fare,” and “The World’s Fare” from 1947-1968. He brought Wick Fowler’s 2-Alarm Chili on his trips to Vietnam.
https://www.thewittliffcollections.txstate.edu/research/a-z/fowler.html

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Response to Baltimike (Original post)

Mon Nov 11, 2019, 10:23 PM

17. OMG, here is a high fat, warming, orgasmic pasta recipe

stick of butter
3 or 4 ounces pancetta
~1/2 teaspoon hot red chile flakes (like for pizza - in fact one or two leftover packets is perfect)
large can of plum tomatoes drained OR 5 or 6 fresh, peeled* and seeded rough chopped
1/2 to 2/3 cup heavy cream
3 or 4 ounces grated Parmesan
8 to 12 ounces big noodles like papperdelle

prepare tomatoes and cut pancetta into 1/2 inch pieces
melt butter over low heat in a skillet
add pancetta and chile flakes, cook till meat starts to change color
start a big pot of salted water to boil
add tomatoes to skillet, cook on low stirring occasionally, 10 minutes
cook pasta in boiling water
add cream to skillet and cook another 10 minutes (low, stirring)
drain pasta and add to sauce or put back in big pot and put sauce in there
add half the Parmesan, mix
serve with remaining Parmesan

recipe is VERY forgiving on amounts and times (except pasta, of course )

add more chile for a bigger kick, less if you are a wimp

this is almost Fettuccine Alfredo up 4 or 5 levels. so good, so rich, so fast and easy to make - really good on a cold dark evening.


*boil some water, cut an X in the bottom of tomatoes, drop in boiling water for 50 seconds, then to cold water. peeling comes right off




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Response to Baltimike (Original post)

Tue Nov 12, 2019, 03:54 AM

18. Making Baked Potato Chowder tomorrow

Having our first major cold snap in Dallas. A cold wind is blowing and supposed to be down in the mid-20's tonight. I have some cold baked potatoes and a few ears of fresh corn in the fridge, so I am making this favorite tomorrow morning. Will have for a late lunch when we get back from my old boy's doctor appointment.

Baked Potato Chowder

5 or 6 pieces of bacon - can skip this and use 2 or 3 tablespoons extra virgin olive oil.
3 or 4 medium size left-over baked potatoes, at least one day old. Remove the brown outer skin.. Chop in small cubes
2 stalks celery chopped small
1 medium onion, chopped small
1 cup corn – Fresh , cut off the ear (takes one ear) is best, frozen second best, then canned corn
1 qt chicken stock – I use the Kitchen Basics brand
3 cups milk
3 tablespoons flour
salt, pepper to taste
1 or 2 tablespoons Tabasco Sauce (optional)

Fry bacon crisp and drain on paper towels. Crumble into small bits.
Pour off all the bacon grease except about 2 or 3 tablespoons.
Add the onions and celery to the bacon grease and saute until onions are limp. Add the corn and saute until corn cooks ( a few minutes more). If the corn seems tough, add about ½ cup water and stir until liquid cooks away (won't hurt the celery and onions).

If you need a larger pot, transfer the sauted mixture to the soup pot, now. Add the flour and cook on low stirring, cook a minute or two to cook the flour. Add the baked potatoes, bacon, chicken stock and milk, Add salt, pepper and Tabasco sauce to taste. Simmer chowder on medium low for 15 to 20 minutes, giving it a stir every so often. Watch that it does not boil as this will cause the milk to curdle, If it is cooking down too much, add a little water or milk. It should be just a little thick, not much. Chowder should never be thick like gravy. Turn off heat and let it stand a minute or two and serve. You can stir in a little cream or best of all, some Mexican crema for a richer taste.

This chowder tastes even better the second day. It makes about 2 quarts of chowder. Freezes well.

Soup making hint. Left-over baked potatoes have a much better flavor and texture than freshly cooked or raw potatoes. When I bake potatoes, I always add a few extra to be used for soup or breakfast hash-browns.

They are easiest to peel right after baking and allowing to cool. At this time, the brown skin will peel right off. Once peeled, place in covered container in fridge at least over night, They will keep for several days.



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Response to Baltimike (Original post)

Wed Nov 13, 2019, 11:16 PM

20. Nothing says comfort and warmth like Shepard's pie

To me. Not authentic...just simple version. Brown hamburger, onions, garlic. Add broth. Dump in casserole. Cook carrots and peas. Dump on.top. mash potatoes. Schmear on top. Sprinkle with lots of sharp cheddar and broil top.

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