Chilly Weather Comfort Food

justjunque · Oct 26, 2018

Thank you, Launderess

I figured it was probably something as simple or as "souped up" as one wants it to be.
I was just curious to know if Greg did anything special/specific with his take on it.
We've been talking about breaking out the Crock Pot more often.
There may be some version of mushroom soup chicken in our not too distant future!

Barry

ea56 · Oct 27, 2018

Here’s something that my Grandma and Mom used to make, a midwestern dish, String Beans, Ham Hocks and Red New Potatoes. You cook it all together until the meat on the Ham Hocks is tender. Also, use some black pepper to taste. The String Beans will be WAY done, definitely not the way we are all used to eating them today. But it is a really delicious, old time family meal. They always served it with cornbread, to sop up the “pot liquor”.

I haven’t had this in years, and frankly, I could never do it the justice that Grandma and Mom did for the dish. But I need to give it a try again. Its good old country cookin.

I believe that this would also be good made in a crock pot.

Eddie[this post was last edited: 10/27/2018-00:36]

mrsalvo · Oct 27, 2018

Greg, I made the Chocolate Cobbler this evening for desert, asked an old friend over to eat with Dad & I as I wanted her take on it as well. The meal was Crockpot Creamy Chicken with Mushrooms over Rice, Corn on the Cob, Salad with fresh tomatoes, and tea to drink. Didn't have a 9x13 pan and ended up using a round 13" casserole dish. It came out sort of flat, think it was the flour, should have added some baking powder. I also cooked it longer than the 30 minutes as my oven seems to cook cooler than my old one. I'm going to retry this in about a week, with correct size pan and added baking powder. Also curious if an added touch of rum would be good? What did come out of the oven was utterly delightful, we all had seconds with "healthy" vanilla ice cream (guest is diabetic). It's really good, and the overall meal was pretty good.
Being a caregiver, don't think I could live without my Crockpot. I cook most everything on high and cut the cook time. It gives me a chance to clean up the kitchen as the meal cooks.

Barry

askolover · Oct 27, 2018

Barry, my mushroom soup chicken in the crock pot is just a whole chicken or chicken breasts with soup smeared over them. Nothing special. I do the same thing with pork chops. But My pork roast is a little different....I add a chopped onion to the cooker with the mushroom soup.

I made a chocolate cobbler tonight....there's saran wrap over it in the picture. It's only about an inch thick when cooked using White Lily self-rising flour.

joeekaitis · Oct 27, 2018

As you read this, the split peas have been simmering in the slow cooker since 7:00am PDT. The pressure cooker's waiting to take the stage atop the induction cooktop for the brown rice with sliced Polska Kielbasa.

They will be wed at dinnertime around 5:00pm.

luxflairguy · Oct 27, 2018

Having my church supper club group over tonight. Temps in the 50's, so having a Tuscan Minestrone soup with salad, bread and others are bringing dessert!

Greg

daveamkrayoguy · Jan 9, 2019

AMKrayoGuy's Beef Bourguignon!

-- Dave

joeekaitis · Jan 10, 2019

Split Pea Soup with sliced Smoked Brats and Brown Rice

The smoked Brats from ALDI are just the right size to slice into "dimes". Gonna make this batch one-pot style in a big slow cooker. Brown rice can withstand all-day simmering without dissolving. Just add enough extra liquid to accommodate the rice and let everything cook for 8 hours on Low.

appnut · Jan 10, 2019

Joe, how about a recipe please.

joeekaitis · Jan 10, 2019

But of course . . .

Split Pea Soup with Smoke Bratwurst and Brown Rice

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1 lb. dried split peas
1 package (14 oz. to 1 lb.) smoked Brats, thinly sliced
2 envelopes onion soup mix
2 tablespoons garlic powder
1 scant teaspoon black pepper
2 cups brown rice
2 tablespoons extra virgin olive oil
2 quarts beef broth
1 quart water

Stir together in large slow cooker, cook 8 hours on Low.<span style="mso-spacerun: yes;"> </span>Stir again for about 3 minutes before serving. A meal in a bowl!

Feel free to vary the ingredients as desired.

kate1 · Jan 10, 2019

I love comfort food in winter. Every Sunday I cook up a big pot of various soups, stews, chili, or a meat and gravy dish with mashed potatoes. My husband and I then reheat the leftovers for the following week as our lunches at work. I’m a city mail carrier so I’m outdoors in single digit or below zero temps all day and cracking open my thermos with a nice steamy meal inside at lunchtime is heaven. In summer we grill on Sunday and then we take chilled salads and sandwiches all week. Some of my go-to dishes during winter are chicken soup, beef stew, pot roast, chili, creamed chicken, macaroni and cheese, meatloaf, spaghetti and meatballs, and lasagna. Another thing we do in winter is participate in providing a large pot of soup after our church services, the ladies (and some men) take turns bringing something in to provide a hot meal to the congregation and anyone else who happens to show up. This is in addition to the potluck we do every first Sunday of the month and the weekly Lenten luncheon we do.

appnut · Jan 11, 2019

Joe, thank you. I'm assuming a large slow cooker would mean 6 quarts or more.

Kate, all that sounds absolutely wonderful!!!

joeekaitis · Jan 11, 2019

Yes, 6 quarts.

That is all. Carry on.

daveamkrayoguy · Jan 13, 2019

Oh, no, it's NOT!!!! Another STEW:

Old dish out, in with the NEW...!

AMKrayoPrime-Rib:

-- Dave

DADoES · Jan 27, 2019

I made the Chocolate Cobbler for a gathering yesterday.

Caesar Chicken
Roasted Vegetables (frozen mix of brussels sprouts, butternut squash, onion)
Baked Potatoes
Tea (my iced mix of regular and earl grey)

GW brought a sweet-vinegar cabbage slaw with carrots, shallots, red and green bell peppers, cranberries, and he said a tinge of jalapeno.

Tony brought a multigrain bread loaf.

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