Soups, chili, stew, Shepherd's pie, ham and beans, roast chicken, stewed chicken, chicken and dumplings, beef and noodles, pot pies, roasts (both beef and pork). Biscuits and cornbread. That's our winter fare.

Thank you both for your suggestions.

rita, that recipe sounds great! I frequently make kielbasa but I always do it the same old boring way and this would be a nice change! I think I might even make it next week. We have quite a bit of frozen kale in our deep freezer since we grew a lot in the garden. I am always looking for ways to use it up and this would be a perfect.

I am hungry for this!!

Gypsy Stew…..Pink Adobe, Santa Fe

1 large frying chicken cut into pieces

3 yellow onions peeled and quartered

8 cloves garlic, peeled and halved ( I chop!)

2 cups dry sherry..It’s also good with as little as 1/2
cup…but more is better.

1 cup chicken stock

12 medium hot chilis like poblano, roasted, peeled and
seeded (or use canned) Don’t use nearly as many chilis…I use a small can of
chopped green chilis

6 large ripe tomatoes…Again I use whole canned plum
tomatoes….cut in 4ths…pull apart using 2 forks)

Salt to taste and ½ pound grated jack cheese

Put chicken, onions, garlic 1 cup of sherry and the broth in
a large heave kettle ( add more broth to cover if needed…..simmer one
hour….cool somewhat and remove skin and bones….I also cool the pan juices
somewhat and skim the fat..

Put chicken tomatoes, chilis and rest of the sherry back in
the pot and simmer about 45 minutes.

To serve…place cheese cubes in the bottom of bowl and ladle
hot soup over the top.
Good made ahead and reheated

I suggested this on another post: Chicken Vesuvio - really warms up the kitchen as well as the diners!

I use chicken thighs, instead of a whole chicken, & I always use fresh garlic, oregano & marjoram, and lots more peas & parsley too. I just serve out of the pot for family consumption, rather than putting it on a platter.

https://www.epicurious.com/recipes/food/views/chicken-vesuvio-102314

Chicken Vesuvio (tweaked)

YIELD

Makes 4 servings

INGREDIENTS

Note: Make this as fiery as you like by adjusting the amount of crushed red pepper.

1 4 1/2-pound chicken, quartered, backbone removed

• 1 tablespoon dried oregano
• 1 teaspoon garlic powder (I use fresh, crushed/minced)
• 3 tablespoons olive oil
• 2 large russet potatoes (about 14 ounces each), peeled, each cut into 6 pieces)
• 6 large garlic cloves, peeled

• 1/2 teaspoon (or more) dried crushed red pepper
• 1 cup chicken stock or canned chicken broth
• 1 cup frozen green peas, thawed

• Chopped fresh parsley (optional)

PREPARATION

Preheat oven to 450°F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and sauté until golden brown, about 5 minutes. Transfer potatoes to bowl.

Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and sauté 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.

Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.

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Old fashioned chicken fricassee is a good warming meal as well...

https://cooking.nytimes.com/recipes/6850-chicken-fricassee-with-vermouth

All of the above plus good ole spaghetti and garlic bread.

Kielbasa or Polish Sausage: Steam 15-25 minutes (basket in pot) diced or cubed potatoes, sauerkraut thick slices sausage with sprinkle of caraway seeds.

Canned Baked Beans with chopped red onion and sprinkle of cheddar, opt. with Italian sausage.

Tuna Noodle Casserole with sprinkle of chow mein noodles or crunchy French fried onions or potato chips.

Salmon en croute: egg washed puff pastry wrapped around a skinless fillet of salmon, coated with 1/2 block of cream cheese whipped with basil pesto and layered with sauteed spinach, garlic and diced shallots/red onion - 425F 25 min.

Canned tomato soup with a pat of fake butter on top and a grilled cheese sandwich with side of dill pickles.

Chicken Enchiladas with green tomatillo salsa, served with dollop of sour cream and black olives.

Angel Hair Pasta with sauce of canned clams, clam juice, garlic, olive oil with side of stir fried veggies drizzled with a bit of olive oil and squeeze of lemon.

Wedge of lettuce with candied pecans and blue cheese/ranch dressing next to a grilled chicken breast or pork chop and heavy on the sprinkled seasonings.

Dove's Nest White Chili with lots of crackers.

Half a pizza topped with Ham and Pineapple Pizza and other half with pepperoni and mushrooms.

Leek and Potato Soup.

Cooked all day Minestrone.

Fondue - oil or cheese.

Sheet pan chicken. Not much different than a one-pot meal. Just all is roasted on a single sheet pan. Like a few of the recipes mentioned above, a cut up chicken can be prepared so many ways. (we like bone-in skinless thighs) but a family would most likely prefer all the variety of parts as most have a favorite.

This one is great, sheet pan chicken tikka

Another good one here, sheet pan chicken

Not sure the size of your family, but even with just the two of us, we often roast two chickens during the winter months on a weekend with lots of roasted veg and root veg. Two cook easily together and use that oven heat. Take one out a bit early and chill for the fridge...for a Tuesday sheet pan meal. Or lunches, soups for the freezer. Make stock with the carcass from the weekend meal.

Chiliiiiiiii!!!!!! I love chili when it's cold. I like adding three tablespoons of tomato paste to it, it adds a nice richness.

potato soup. I like making it with celery, onion, bacon, potatoes of course, and plenty of cheese on top!

tortilla soup, plenty of yummy recipes online!

Carol, would you post the chicken fricasse with vermouth recipe? I don't want to sign up but would like to read the recipe.

Potato soup. 12 large potatoes skinned and cube. 1 small cottage ham (1 to 2 lbs) cut in chunks. One medium to large onion diced. 3 containers (96 ounces) chicken broth. 1 tablespoon oregano. 1 Tablespoon salt. 2 cups shredded sharp cheddar cheese.

Place potatoes, ham, chicken broth, oregano, salt and cook in pressure cooker for one hour. Mash slightly after cooked until thickened. Garnish with sharp cheddar cheese. Plenty left over for the next day or two to serve cold or hot.

cold weather food is food cooked on open fire in front of you:

Nabemono

Yao Hon

Chhnang Pleurng

lẩu or cù lao

Fondue

Hot pot

Hibachi

Sukiyaki

Shabu Shabu

dcarch

Hutspot

Dice up enough potatoes for the number of eaters. Put them in a pot large enough for all the ingredients. Dice up enough carrots and put them on top of the potatoes. Dice up at least one onion, or more if you’re making a large amount, and Pluto it on top of the carrots. Remove the skin from as many Rookwurst or Polish sausages as you need for the number of eaters, poke some holes in them with a fork and place on top of the onions. Cover it all with water and simmer until the vegetables are tender. Drain the pot and remove the sausage and slice it. Roughly mash the vegetables together with a little butter and serve with the sliced sausage.

It's easy to sign up & see that NYT recipe @ no charge. You can click to print the recipe, or save it as a .pdf, if desired.

Here's one that looks good from epicurious.com :

https://www.epicurious.com/recipes/food/views/tarragon-chicken-fricassee-237587

I am with you. Love beef stew on a cold day. I also like beef stroganoff over buttered noodles. I like winter squash, especially baked acorn squash halves and the last 20-30 minutes fill the cavities with a pat of butter, brown sugar and a dash of cinnamon. Or mashed butternut squash seasoned with butter and cinnamon. Good old meatloaf and mashed potatoes too.

Curry, any kind. Roasted meat and vegetables. Corned beef and accompaniments.

Creamy fish pie with mash potato topping.

For me the ultimate cold weather food is lentil soup; although any soup will do in a pinch, lentils scream winter to me.

Yes! I make a lentil soup w/ red lentils, barley, celery, onions and winter squash, seasoned w/ lots of mild curry powder.

Lentil Soup

Using red(hulled) lentils makes this super quick & easy, but green lentils will taste just as good - you only need to cook them a bit longer & they yield a slightly more chunky (& weirdly colored) result.

Note: you can also add a couple of peeled & diced potatoes - or even substitute them for the squash - but result will have a different taste

1# dry lentils (about 2 cups)

1/4 -1/3 cup barley (more = thicker soup)

4-6 cups water or stock (approx.)

2-3 Tbs.olive oil, butter, margarine or chicken fat

1 med./lg. onion, diced

3-4 stalks celery (w/ leaves, if poss.), sliced

1-2 cups (or more) peeled & cubed winter squash (acorn, butternut, pumpkin, etc.)

2-3 cloves garlic, minced or crushed

1 - 2 heaping Tbs curry powder

chile pepper to taste

salt (1 tsp. or more)& pepper to taste

Pick over dry lentils(remove 'bad' ones &/or any debris), then rinse well & place lentils & barley (if using) in large pot & cover w/ several inches of water or stock, or a combination.Bring to a gentle boil, lower heat, stir, cover & simmer 15-20 minutes (perhaps 25-30 minutes for green lentils), stirring occasionally, while you prep the other ingredients.Check lentils for tenderness before proceeding to next step.They should NOT be hard.If they're still hard, simmer several minutes more.

Add the onions, squash, celery, spices & simmer until veggies are tender - approx. 10-15 minutes.Mash some of the squash w/ the back of a spoon or a fork & stir well.

Add garlic & oil/fat, simmer a few minutes more & check seasonings, adjust if necessary.Veggies should be starting to break down a bit & will thicken the soup.

Alternately, you can saute the onions and celery in the fat before adding them to the soup.

Add more water if necessary, to achieve desired consistency.Soup will thicken a LOT when cool & may need thinning when reheated.

Yield: 8 or more servings

Gumbo is the only thing I can think of - I really liked on cold days in New Orleans around Mardi Gras. I make it at home also, but it's fairly labor-intensive. Maybe I'll make some for Mardi Gras this year.

Speaking of New Orleans, I love Red Beans & Rice on cold winter days. Or Black Beans and Rice.

And French Onion Soup. Chicken Enchilada Soup. Plus many of the dishes already mentioned.

Or a good old American Pot Roast...chuck roast, onions, celery, potatoes & carrots.

Mmm, pot roast...

I have an awesome recipe for clam chowder that always is a huge hit.

Louise, would you mind posting the recipe?

I like to bake when it's cold. Bread of all types, more than desserts, I just baked a loaf of beer bread, and I'll make regular bread tomorrow, or maybe a flatbread or ciabatta.

I do like stews and things like pot pie. I like dumplings but my very southern husband does not, which is heresy in his family. We both like beans and cornbread, so those appear at our table regularly. We ate chili a lot, Elery loves it. I'm so tired of chili that I hope to never eat another bite of it, LOL.

Annie

Let’s try again:

http://inspirationkitchen.com/earls-clam-chowder/

Two cans of clams and save the juice in case the soup is too thick. I also add about 1/3 to 1/2 cup of dry sherry

Thanks Louise!

Thought of a couple others that I don't eat anymore because of the gluten/ carbs but delicious if you indulge...

Macaroni & Cheese baked with chunks of kielbasa or smoked sausage. Which reminds me of another one that I should make soon. Kielbasa & fried apples.

Also, I used to make a Chicken Spaghetti recipe that is a lot like Turkey Tetrazzini except with chicken & spaghetti noodles. The broth is thickened a bit with flour (no 'Cream of' soups.) Mushrooms, a bit of onion, pimento, poultry seasonings, topped with cheddar and baked.

It's a bright, sunny 10 degrees below zero here this morning. Because someone mentioned it on the Insta Pot thread, I'm making Chicken Paprikash today. I've always served it with rice and not noodles. A perfect cold weather food that I haven't made in a long time because I'd forgotten all about it. Have everything to make it so no need to chase ingredients in sub-zero weather. Pintos are in the pressure cooker--that's lunch and might make a pan of cornbread to go with.

I've gotten some really good ideas from everyone who contributed to this thread, so thank you!

I will add for anyone still reading a few that we have had recently that absolutely hit the spot during our cold, Pittsburgh winter.

Beef stew (obviously everyone already knows about this one!). I finally found a recipe I really like and I think I've made it three times since the weather turned cold in November. Will likely make it again in a week or two.

Old fashioned beef and noodles - I found an excellent recipe on a blog called The Spiced Life. This might be my favorite winter meal.

Chicken Noodle Soup - I love it but never had a recipe I like. On another forum online I found a nice recipe that uses turmeric which I think is what my other recipes were missing. The only problem with this soup is that it feels more like a lunch or a side dish - my husband doesn't consider it a "dinner." haha.

Chicken Paprikash - the New York Times recipe is out of this world. We like it with buttered egg noodles.

Pasta with Bolognese. In the summer, I do a lot of lighter, quick sauces especially when our garden tomatoes are fresh. In the winter, we like that long simmering, thick, rich, red sauce.