Comfort Foods on Snowy Days
last year
We are getting our first snow of the season. I have beef stew in the crockpot and it's making the house smell so good.
What is your favorite bad weather foods that help you get through the day(s) when you have enough notice that the storm is coming?
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Raspberry Sundae, the Ultimate Comfort Food
Comments (10)Mmm... I prefer strawberry, but raspberry will do! My DH drives truck for a living (not what he would like to be doing) and called this morning saying that in the Harrisburg, PA area there was a good foot of snow on the ground. In all his years of driving truck, he has never seen that kind of accumulation there. But when he tired of hearing the complaints about the amount of snow, he couldn't help it. He told them they ought to see the 3 feet of snow on the level that he had left at home! When asked where the heck home was for him, he replied, 'Ontario'. They then rolled their eyes and said, 'Oh, you're from THERE...!'...See MoreSoups, Sews and Other Comfort Foods
Comments (42)LOL...I didn't notice this thread started last year. We've had 'spring', too. Snow in November and then rain and now ice, but it's cold and windy now, and we're in for several days of snow. We've been on a soup binge (damp, cold, dark weather and I'm trying to clean out my freezers). Last week I POOFed the Christmas ham bone and broth and made black and white bean soup, and today I made turkey (meat and broth left from TDay) and noodles for our staff mtg. We had Sticky Chicken the other night. The leftover meat and broth from the carcass are in the fridge and later in the week I'll pull out some frozen creamed corn for this chowder. The seasoning on the chicken really makes it, but I've used plain roasted chicken and Penzey's Northwoods Fire seasoning. * Exported from MasterCook * Cheesy Sticky Chicken Chowder Recipe By :Katie, April, 2001 Serving Size : 0 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Sticky Chicken carcass 3 potatoes 1 small onion 2 stalks celery 2 cups creamed corn 1 can diced green chiles (at least) 1 8 oz. brick cream cheese 1/2 - 3/4 cup cream -- or evaporated milk Pick meat off chicken and dice. Cover carcass with water and simmer. Strain and cool broth. Skim off fat. Cook potatoes, onion, and celery in broth until tender. Add diced chicken, corn and chiles. Heat through and stir in cheese and cream. Makes about 1 1/2 qt. - - - - - - - - - - - - - - - - - - - And this one is next, since I have a couple of sweet potatoes that need to be used. Found this on pinterest: African Sweet Potato Soup with Peanut Butter and Black Beans Serves 4-5, adapted from Gluten-Free Goddess 1 tbsp olive oil 1 tbsp Thai red curry paste 1/2 tsp cinnamon 1 medium red onion, peeled and diced 4 cloves garlic, minced 1 medium sweet potato, peeled and diced 1 large yellow bell pepper, seeded and diced 1 jalapeno, seeded and diced very finely 1/2 lb dried black beans, soaked overnight and cooked until tender 1 quart veggie broth 1/2 cup all-natural peanut butter (or sunbutter for those allergic!) 1/2 cup boiling water 1/2 tsp red pepper flakes 2 tbsp chopped fresh cilantro 1 lime 3 tsp brown sugar salt and black pepper, to taste 1. Heat the olive oil in a large soup pot. Add the curry paste and cinnamon. Stir for a minute so that the olive oil gets infused with spice. Add the onion, garlic, sweet potato, bell pepper, and jalapeno. Stir and cook the veggies for 5-7 minutes, until softened. 2. Add the beans and broth. Melt the peanut butter by mixing it with 1/2 cup boiling water. Add that to the mix. Add the red pepper flakes and cilantro. 3. Bring the soup to a boil, then cover and simmer. Cook until veggies are tender, about 25 minutes. 4. Stir in the lime juice and brown sugar. Season with salt and black pepper. Here is a link that might be useful: African Sweet Potato Soup...See MoreWhat's up with comfort food everywhere?
Comments (26)The think the food shows use the term "comfort food" as a catch phrase meaning the opposite of low Cholesteral/low fat! LOL!! According to Wikipedia: "There are three categories of food fads. Some food fads incorporate a combination of categories: 1. The virtue of a particular food or food group is exaggerated and purported to cure specific diseases, and is therefore incorporated as a primary constituent of an individualÂs diet. 2. Foods are eliminated from an individualÂs diet because they are viewed as harmful. 3. An emphasis is placed on eating certain foods to express a particular lifestyle." Lindac's mention of "bistro" brought to mind several other fads. When I was in college during the '70s health food was all the craze. I still love avacado sandwiches though! Then there was "haute cuisine" whatever that was. And then there was "cajun cook'n" and everything was being blackened! I just can't eat burned anything no matter how magnificent others say it is. In the '90s everything was enclosed in a pot sticker. Pot sticker vegetables, pot sticker chicken and I can even remember chocolate pot stickers. I never understood the concept. Oh and let's not forget the "deconstructed era" where no food can touch another food. You get the burger, then the bun, then the pickles, then the mustard and on and on. But heaven forbid if one food item touches another until the customer reconstructs his burger. Good thing this did not last too long. Now in upscale restaurants everything has a bit of colored foam on it. I'd rather have parsley, the foam looks like some kind of weird, voodoo fog hovering over the food. I don't like it. As far as meatloaf being a new high end restautant item, it has been on menus in the Midwest forever. I waitressed in the '70s and '80s and every restaurant I ever worked in, including fine dining, had meatloaf on the menu at some time or other. Michelle...See MoreWinter comfort food
Comments (35)Speaking of okra, my all time favorite comfort food is gumbo: Seafood Gumbo 1-1/2 pounds okra, sliced into 1/4” thick pieces (fresh or frozen) 2 tbsp canola oil 2 cups chopped celery 1 large onion, finely chopped 1 green bell pepper, finely chopped 4-5 large cloves of garlic, minced 2 tbsp grapeseed oil (or canola or avocado oil) 8 cups water 4 vegetable bouillon cubes or 4 tsp paste 2 tbsp clam or crab soup base, or to taste 2 tbsp butter 2 tbsp canola oil 1/2 cup flour 3-4 bay leaves 1/4 cup chopped fresh basil (or 1 tbsp dried basil) 1-1/2 tsp chopped fresh thyme (or 1 tsp dried thyme) 4 tsp chopped fresh oregano (or 2 tsp dried oregano) 1/3 cup chopped fresh parsley (do not substitute dried for this one) 4-6 Thai chili peppers, seeds removed, finely chopped 1 tbsp filé powder 1 10 oz. can chopped tomatoes, drained 1-1/2 pounds King Crab legs (or 1 pound lump crab meat) 1 pound shrimp, shelled and de-veined 1/2 pound bay scallops or clam or oyster meat 1/2 tsp salt, or to taste 4 cups cooked rice Saute the okra in a small amount of oil in an iron skillet for 8 minutes on high heat and then about 7 minutes more on medium heat, or until the stringiness is gone. Set aside. Note: Do not substitute olive oil in this recipe. Saute the celery, onions, bell pepper, and garlic in 2 tbsp oil until the onions are translucent. I usually start the celery first for a few minutes, and then I add the onions and bell pepper and saute those for a couple of minutes and add the garlic last. This way the garlic will not burn and not turn bitter. I saute with the garlic only about 2 minutes. You can then store these on top of the okra. In a large saucepan or stockpot, make a roux with the 1 tbsp butter, 2 tbsp canola oil, and 1/3 cup flour. Cook the roux until it is a deep reddish brown - this will be just a few minutes past the “peanut butter” color stage. Add more oil, if needed. The roux should have the consistency of yogurt and be fairly easy to stir at this point so that you do not burn it. Add the tomatoes and cook until all liquid has been absorbed and the mixture is thickened into a paste. Add the file, basil, oregano, and thyme and cook about 5 minutes more. It will be a very thick paste at this point, similar to a choux or puff paste. Add the water slowly, stirring constantly, and then add the bay leaves and bouillon. Stir until the bouillon has dissolved, and then add the sauteed vegetables, including the okra, and bring to a boil. Reduce the heat and simmer covered for about 30 minutes. This is a good time to start making the rice. Just before you are ready to serve, add the crab, shrimp, parsley, and scallops, and cook for 5 minutes more, or until the scallops are done. Check the seasoning, and add a dash of cayenne, Tabasco sauce, Chinese Chili Paste if it is not hot enough. It should be slightly salty, as the rice will require a bit of salt, but be careful not to overdo the salt - this will ruin the flavor. You can always add a tiny bit of salt at the table. If you are using precooked shrimp, add them only at the time of serving, and store leftover shrimp separately. Serve in large, deep soup bowls over rice. You may want to offer Tabasco or chili paste for those who want more pepper flavor, but I don’t find this necessary. If you use Thai chili peppers, it will be hot enough. If you use milder peppers, you may have to increase the quantity or you can leave the seeds in. When I make quantities that I expect to freeze, I always store the leftovers in individual containers of whatever amount I want to reheat at one time. Gumbo can be reheated once, but not twice. Yield: 4 quarts, or 8 large (2 cup) servings, not including rice Lars...See More- last year
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