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launderess

launderess

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Quiet Please, There´s a Lady on Stage
Well it seems finally (praise the Lord)hot and humid weather for our area is gone. Has been chilly all last week and forecast evening temps beginning Sunday though much of next week shall be down in the 40F to high 30F.

Having avoiding cooking anything really heavy and or that required using the oven for the duration, it's now time to get out those recipes and enjoy foods that warm the insides.

Steak and kidney pie.

Marconi and cheese

Pasta fazool

Chile con carne

Beef stew

Pot roast

Cassoulet

Anyone else?
 
Shepard’s Pie,
Chicken Pie,
Roast Pork,
Pork Chops and Sauerkraut,
Homemade Chicken Noodle Soup
Swedish Meatballs
Lasagna
Pork Chops and Apple Stuffing
Sweet Italian Sausage with Mashed Potatoes
Minestrone Soup
Sauerbraten with Potato Pancakes and Sweet and Sour Red Cabbage
Tamale Pie

Eddie
 
Y'all are making me hungry!! LOL.

Love the CrockPot, esp. in colder weather.

Hot & Sour Soup with fried noodles and egg roll.
Chicken Pot Pie
Homemade Clam Chowder with oyster crackers (my favorite)
Chicken in wine sauce over noodles.
Oven Swiss Steak (another favorite)
Swedish Meatballs over Noodles or Rice
Mashed Potatoes
Cornbread Stuffings
Red Beans & Rice
Ham & Pinto Beans with homemade Cornbread (served with sliced onion)
Salmon Patties
Shrimp Gumbo
Fiesta Rolls
Pork Chops (fixed a thousand different ways!)

Don't forget the deserts:
Buttermilk Pie
Fudge
Cinnamon Rolls / Monkey Bread

Laundress, what is Cassoulet?

Barry
 
Cassoulet

Basically a type of French slow cooked casserole made with beans, bits of meat and other goodies.

https://en.wikipedia.org/wiki/Cassoulet

cooking.nytimes.com

Melissa Clark's Cassoulet Recipe

This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding...
cooking.nytimes.com cooking.nytimes.com
 
I cannot relate to relegating foods to certain outside temperatures.  I made two different pork roasts this summer.  I took a week of staycation two weeks ago and made a pot of chicken noodle soup to have for lunches for something different as well as cheesy cornbread and cheddar whole wheat biscuits to go along with said soup.  Last night made a meat loaf.  And baked pork chops last weekend.  And a baked pasta and meatball casserole while off two weeks ago too.  Earlier this week made a pot of beans for another source of protein dinners.  My partner and I both enjoy chili or soup made any time of year, even the summer.  Baked cookies for work function in early September. 
 
my winter favoritess...

Old school classics and old school calories!

Boeuf Bourgignon ala The Way to Cook recipe

Beef Stroganoff, my own recipe

Chicken Divan, ditto

Lobster Newberg or Lobster Thermidor

Crab Imperial

for seafood old '50s/60s Baltimore Sun Seafood recipes by Virginia Roeder
 
Greg

So many of these dishes sound absolutely wonderful.
But you caught my attention with mushroom soup chicken in the Crock Pot.
We both work full-time, and never seem to have time or energy to make anything creative.
I'm imagining that as something that doesn't require a lot of prep time.
And I love things with mushroom soup!
Can you share the recipe?

Little story about mushroom soup.
Growing up, it was known as "white sauce" in our house.
My mom did all of the cooking, and used mushroom soup over meatloaf, spinach pie, and a couple of other dishes, I believe.
My dad loved it.
But...he wouldn't touch a mushroom.
If he ever found out that he was eating mushroom soup, all hell would have broken loose!
And he would have never touched it again.
So, until the day he passed, it was "white sauce!"

Barry
 
Bust out two pressure cookers

Make your favorite legume (split peas, lentils, red or black beans) in one but leave out the meat. Combine the meat in the other pressure cooker with 2 cups of brown rice, a quart of beef broth, an envelope of onion soup mix, 2 heaping tablespoons of garlic powder and 2 tablespoons of olive oil (extra virgin preferred). Bring to pressure and hiss or jiggle for 20 minutes followed by a natural pressure drop. Dump the rice into the legume and there’s a meal in a bowl.

Thin the leftovers with more broth. It really tightens up when it cools
 
Split peas: thinly sliced smoked sausage or Polska Kielbasa (assumes the shape of tiny Saturns) or diced ham; red or black beans: same two sausages; lentils: cooked and coarsely chopped Italian sausage,  some Italian seasoning and a couple 8-ounce cans of tomato sauce.

 

Pound for pound, match the meat to the legumes.
 
M-m-m-m-m-m.....

Beef Stroganoff
Spareribs and sauerkraut
Pot roast
Minestrone and/or pasta e fagioli
Chicken and dumplings

Just made split pea (with ham) soup the other night from the ham bones I boiled down after Easter. Made beef stroganoff with a side of thyme/rosemary carrots before that. Bring it on, fall/winter!

Chuck

perc-o-prince-2018102117535101347_1.jpg
 
"How about some chicken noodle soup and a grilled cheese sandwich? Simple but good."

Sometimes simple is great! I like tomato soup with either grilled cheese or BLT! Trader Joe's has a very good tomato soup in a carton! This time of year we generally have 1-2 cartons of it in the cupboard.

Chuck
 
A couple of things:

- Big pot of Sunday gravy with meatballs, sausage and pork chops (not a big braciole fan). Will use that gravy on lasagne di Carnavale (the southern Italian kind with little meatballs in the layers
- Chicken soup, a lot of which will be frozen for the upcoming Thanksgiving and Christmas holidays. No meal is complete without starting with a bowl of that soup again with little meatballs and escarole or spinach
- Nice batch of chili with beans (apologies to anyone from Texas - but this is the family recipe that originated with my aunt from Puerto Rico)
- Lentil soup
- Escarole and beans (escarole was on sale for $.79 per pound this week at Shop Rite.
- Baked and glazed ham - been wanting to try the Julia Child "braised and baked method". Keeps the meat moist since it is heated in liquid, and I was able to bone it, break the ham down into "lobes" so i could trim all that extraneous fat, glaze the lobes individually and so much easier to slice... Bonus - big pot of ham stock flavored with wine, carrots, onion, thyme, parsley, etc. Will freeze along with the bone for the next batch of split pea soup
- Finally, a batch of Ina Garten's macaroni and cheese. Mostly testing to see how well it holds up to making in advance. So far making it a day in advance has been fine. So one less thing to make Thanksgiving morning. I can make it the day before...

What I SHOULD have been doing is covering patio furniture - I guess that can wait until next week...
 

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