Anyone who knows me knows that I'm not a fan of winter. As soon as the temperature starts dipping into the 50s for highs, I start staring longingly toward Florida. From about November through March, I'm colder than I want to be. I live with layers of fleece and a space heater going next to my desk. My husband bought me fingerless typing gloves a few Christmases ago because my hands (particularly my right, since it's on the computer mouse a lot) go ice cold unless I get up and exercise.It's this time a year that I wish I was a coffee drinker. Or even a hot tea drinker. Alas, I don't like either. But this is the only time of the year that Starbucks makes any money off me -- for their yummy hot chocolate.
In November of 2008, I think I hit half a dozen Starbucks locations in New York City when my agent and I met there to visit with the editors at my young adult publishing house. It was really cold (seriously, even New Yorkers were bundled up and looking pained), so every time we had to go somewhere and passed a Starbucks, in we ducked for hot chocolate.I also love soups during the cold months. Potato soup, tomato soup, vegetable, chicken noodle, lentil -- you name it. When I go to Panera Bread for lunch and some writing time away from home, I typically get one of their hearty soups.
Another cold weather staple is a pot of white beans with cornbread. Not only is this warm and hearty, but with a couple of cans of Bush's Great Northern beans with a piece of bacon thrown in for flavor and a package of Jiffy corn muffin mix, it's also really easy. As someone who isn't a big fan of cooking, I like easy.
Finally, I love a big bowl of chicken and dumplings. I've been eating this dish since I was a little thing. I can remember my grandma making dumplings from scratch and me actually snagging a couple of pieces of raw dough to eat. Okay, so that wasn't very healthy and it sounds gross now, but at the time I thought it was awesome. What was even more awesome was the finished product. My grandma has been gone nearly 30 years, so most of my chicken and dumplings come from Cracker Barrel now.So, I'm curious. What dishes do you turn to for keeping you warm in the winter? Also, I'm looking for some good soup or dumpling recipes. Please take pity on this cold soul and share. One poster today will receive a $10 gift certificate to Starbucks as we continue our 12 Bandita Days of Christmas.
112 comments:
*abashed*
Hi, Trish--The dh makes fabulous chicken soup, so we have that a lot in the winter. And there's always hot chocolate.
Lovely post, Trish! I don't like the cold either. Spicy foods are good for the winter - chili, hot pot, and the like. Won ton soup is really good - or hot and sour soup. Then you get the spice, and the hot soup.
A really simple but good soup is... just chicken- well a cornish hen, baby carrots, [generally dried shitake mushrooms that you reconstitute], and onion if you like/want it. Boil, and done! Well, season to taste. Eat it with noodles, rice, bread, whatever. Or just as is. I always made that for friends in college when they got sick :) And cookies - but that's just because I like making chocolate chip cookies.
Ooh yes - baking helps you stay warm too! Moving and mixing, and then the oven being on :D
And Anna was it? You're right >.< I just happened to be up, checked the blog... and nothing. Couldn't resist. Definitely still should be sleeping though.
Hmm, Nancy, any chance I can get that fabulous chicken soup recipe? :)
Lime, I can't believe I forgot chili. I love chili when it's cold outside. We actually made some chili the other day and had it over baked potatoes. Like the sound of your simple soup.
I love potato soup and mine is easy to make. Cut up 5-7 pounds of potatoes (a little less than quarter size) in a 5 quart pan and add water almost to the top. Add salt and boil until almost done. Add about 1/2 package of noodles (I like the krinkly ones) and finish cooking. Add 1 stick of butter and 2 cans of cream and cook until it starts to boil then take off the heat. Add salt and pepper to taste. This is not diet friendly and does not taste nearly as good if you use low fat butter and cream.
I love cold weather soups and stews! Just made a big pot of chili, and last week we had split pea (excellent way to use up any leftovers from those big holiday dinners ;)) We use the recipe from Cook's Illustrated's Best Recipe. For chili, we used a modified version of Rachel Ray's Summer Chili recipe. Hope you find some new dishes to add to your cold weather repertoire!
Congrats again, Limecello!
Limecello, congrats on the bird!
Trish, you'd be welcome to the recipe, but the dh is not a recipe cook. He's an instinct cook. I'll ask if he can write something down, though.
Hey Linda, that potato soup sounds awesome, but definitely won't do my cholesterol any favors! :-) But I'm still tempted to try it! Yum!
Fedora, I just made a big batch of split pea last weekend! It was awesome, and the kids even ate some. It's always a cause for Amen and Halleluia if my kids eat a vegetable without complaining.
Ah, and Trish, don't get me started on the creme bruele latte at Starbucks! Just had one today...big guilty sigh of pleasure...
Congrats limecello have fun with him
Trish you are wishing for it to warm up and I am wishing for it to cool down if you liked flying it has been really hot here in OZ.
Winter is my favoutite time of the year and I love soups and curries and chili. In winter I make a big pot of home made vegie soup and big pots of curried sausages that the family love and they do warm you up.
I hope you keep warm Trish
Have Fun
Helen
I'm not a fan of cold weather, but it's not really a choice living in MI. I always think of chili when it's cold outside. I make a few diff soups and stews during the winter. I would use that cert for sure. It seems like Starbucks is a reg stop for me now that they're in our Target stores. Thanks, Sue
Trish you would love my mother's saying, (and she's from Tennessee, too...) When it's cold...make soup!
Chili is on the recipe tonight, when I get home from work this morning, I'll start it, and it will simmer all day. Yummo!! And cornbread to go with it.
I also make a great 14 bean soup. Yes, you read right..FOURTEEN bean soup. I buy the 15 bean package and pick out all the garbanzo beans, (chickpeas), as I can't abide them! Ack!! Double Ack!!
I've also made a great Pasta Fagoli with Mini Meatballs soup.
If you want the recipe for it or the chili, I'll post them when I get home in the morning!
As for hot chocolate. I'm like you as this is the only thing I buy from Starbucks. At home, I heat up enough milk to fill my large mug and stir in two packages of instant cocoa mix. Pour it in and add marshmallows or if I have it a squirt of whipped cream. mmmmmmmmmmm!
OH...and JOANIE...from two days ago, coz I've been busy starting my on-line book blog and forgot to comment...It was NOT me with the eggnog...the brandy maybe, but NOT the eggnog..blech, blech, blech!!
Hmmmm... Thanks for reminding me all the yummy reasons I love winter !! (and look at that starbucks cup grrr...)
One of my favortie winter treat is the zucchini blue cheese soup.
It's easy AND delicious.
Instructions :
Cut 3 or 4 zucchinis into pieces and put them in a pan. Scramble some blue cheese on top (not much, about 1/3 or 1/2 cup, depends on your taste and diet options), cover with water and chicken broth (in France we use broth in tablets and I use 2 big ones). Let the thing cook on high for about 45 mins until 1/2 the water has evaporated. Mix the soup in a blender until smooth. Add a good full spoon of creme fraiche (or double cream). It's done !
You won't slave yourself in the kitchen and it's terrific. Plus, no carbo hydrates and no extra fat in this one. Blue cheese taste is very powerful. You don't need to use much to taste it.
Ooooh soup weather! I adore soup weather, its one of my favorite things about winter. Soup, and of course homemade bread of some kind. Could be biscuits, could be cheese bread, cornbread, love them all :-)
We just had corn chowder last night. I added some red pepper flakes to it, though, so it had a nice kick. Its really fast and easy.
Dice and saute an onion, then add a few tablespoons of flour to make a roux. Slowly add 2 cups vegetable broth, then I use the stick blender to break down the onions so its smooth before I add 2 diced potatoes and 2 cups frozen corn. Season with a little salt, pepper, dried mustard, paprika and red pepper flakes (I don't have actual measurements, maybe a half tsp of each?) Cook for 30 mins or until the potatoes are done, add 2 cups of half and half, then, tada... finito.
Perfect cold weather, warm you up soup.
I'm not a big fan of hot chocolate, unless its really rainy and cold outside. Then I like the real melted chocolate shavings kind (William-Sonoma has an amazing blend)and milk, topped with lots of whipped cream :-)
Mmmmm, this is a perfect, healthy feeling follow up to yesteday's sweet-fest LOL
I always go for the chili when it gets cold, my aunt always made a huge pot of vegatable soup, I swear they could eat off that pot for a week. Love pinto beans and cornbread when the weather turns nasty too.
I make chicken and dumplings but I don't know if you would like them the way I make them. I don't have a recipe. One tip though I use a little of the chicken broth and salt in the making of the dumplings themselves, adds a little more flavor to the dumpling.
I'm also a big fan of chili in the winter. I don't know how to make it so I get mine from a can(Campbell's) or Wendy's. New England Clam Chowder and Chicken Dumplings are also a favorite during this time of year.
Trish, lovely post! I'm a real cold frog, too, so even what you would term 'sweater weather' makes me look longingly toward Florida.LOL Just cannot handle being cold.
Winter warm-ups--I really enjoy a soup called creme de crecy, which is basically about a million carrots, stock, some butter and a smidge of cream and maybe spices like nutmeg, can't quite remember. I DO remember peeling the million carrots, though. Now that the supermarkets stock these great freshly made soups I don't bother making them too often any more.
Chicken and dumplings sounds so yum. I've never had it but you're making my mouth water, even in our humid climate. And hey, I used to filch raw beef eye fillet strips from my mother's chopping board so I'm not going to poke fingers at a raw dumpling dough eater:)
Congrats, Lime! Do you ever sleep?
Once the cold sets in I eat more soup, usually homemade chicken soup, New England clam chowder or potato soup. Also, family makes a great beef stew, warms up your insides. Breakfast, time for oatmeal. I'm a coffee drinker but also like hot chocolate in winter, used to do instant but find it very easy to make with milk, sugar and baking cocoa - yum!
i just came back from Martha blogs, i found some soup recipes that i think you'll gonna love it (warning : i haven't tried all of the recipes at my home :) )
Chicken Soup with Parsley Dumplings
Ingredients
Serves 6
* FOR THE BROTH
* 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces
* 6 boneless, skinless chicken thighs (about 1 1/4 pounds total)
* 4 medium carrots (about 3/4 pound), cut on the diagonal into 1/4-inch rounds
* 1 medium onion, thinly sliced into half-moons
* 2 celery stalks, cut into 1/4-inch pieces
* 1 garlic clove, thinly sliced
* 1 bay leaf
* 1 1/2 cups homemade or low-sodium store-bought chicken stock
* Coarse salt
* 1 teaspoon coarsely chopped fresh thyme
* FOR THE DOUGH
* 1/4 cup plus 2 tablespoons yellow cornmeal
* 3/4 cup all-purpose flour
* 1 teaspoon baking powder
* 2 tablespoons finely chopped shallot
* 1 tablespoon freshly grated lemon zest
* 3/4 cup finely chopped fresh flat-leaf parsley
* 2 tablespoons finely grated Parmesan cheese
* 1 1/2 tablespoons cold unsalted butter, cut into small pieces
* 1/2 cup low-fat (1 percent) milk
Directions
1. Bring 2 quarts water, chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce heat to medium-low; gently simmer 20 minutes. Add thyme.
2. Meanwhile, whisk together cornmeal, flour, baking powder, 1/2 teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl. Add butter, and blend in with fingertips until the mixture resembles coarse meal. Add milk, and stir with a fork just until a dough forms.
3. Roll dough into 1-inch balls; add all at once to simmering broth. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes. Divide soup among six bowls.
second recipe :
Asian Noodle Soup with Chicken and Snow Peas
Ingredients
Serves 4
* Coarse salt and ground pepper
* 8 ounces rice noodles
* 2 cans (14.5 ounces each) reduced-sodium chicken broth
* 1 piece fresh lemongrass (3 inches), smashed, or 3 sticks dried lemongrass
* 1 piece peeled fresh ginger (1 inch), cut into matchsticks
* 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
* 8 ounces snow peas, trimmed and halved
* 2 tablespoons fresh lime juice, plus lime wedges for serving
* 1/4 cup fresh mint leaves
* Asian chile sauce (such as Sriracha), for serving (optional)
Directions
1. In a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles. In a saucepan, combine chicken broth, lemongrass, ginger, and 3 cups water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.
2. Using a fine-mesh sieve, strain broth and return to saucepan. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 to 4 minutes.
3. Remove soup from heat and stir in lime juice. Season with salt and pepper. To serve, pour soup over noodles. Top with mint, lime wedges, and chile sauce if desired.
the Third recipe :
Asian Dumpling Soup
Chinese dumplings, or wontons, are sold by the bag in the frozen-food section of most grocery stores. You can use pork, chicken, or shrimp.
Ingredients
Serves 4
* 4 scallions, white and green parts only, thinly sliced
* 6 cloves garlic, thinly sliced
* 1/4 cup peeled and slivered fresh ginger
* 2 cans (14 1/2 ounces) reduced-sodium chicken broth
* 8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced
* 1 package (15 ounces) frozen stuffed dumplings
* 1 can (15 ounces) baby corn, drained (1 2/3 cups)
* 2 bunches watercress, stems trimmed (4 cups)
Directions
1. In a medium saucepan, combine scallions, garlic, ginger, and 3 cups water. Bring to a boil and cook, partially covered, for 10 minutes. Add chicken broth and mushrooms, cook until the mushrooms begin to soften, about 3 minutes.
2. Add dumplings and baby corn; boil until dumplings are tender, about 4 minutes. Add watercress, stir until wilted, about 30 seconds. Spoon into bowls, and serve immediately.
Trish, THANK YOU for talking about hot winter treats. It's been so cold lately! I live in the South and it is not supposed to be quite this cold. Of course, today it will once again be in the 50s.
I actually love cold weather, even when it gets bitter. I have a sister, however, who is just like you. NOT a winter person. She adored living in Augusta, GA, where it was rarely cold enough for an actual coat and she could ride the golf cart most of the year. My BIL got moved about 10 years ago for work. North of Philadelphia. My sister swore it would only be for a few years. Um...right. *g*
I made chili last night for us to eat this week and I thought my older daughter would put her whole head in the pot before it was done. I love cornbread with chili and with white beans. You should save yourself a ton of money and cook your own beans from dried. All you do is boil water and let them simmer, honestly!
As to dumplings, just use your grandma's biscuit recipe and cut them like dumplings rather than like biscuits.
Lime, your soup sounds fabulous! And I agree about baking. Most tasty way to keep warm EVAH!
Linda, your potato soup sounds marvelous. I think I would have to train for a marathon to work it off, though! *g*
Emmanuelle, I am TOTALLY MAKING that zucchini and blue cheese soup. I have never heard of such a thing. How fantastic! Of course, I'll start messing with it and add other things after the first time. *g* I love new recipes!
Linda, your potato soup sounds wonderful. What do you mean by crinkly noodles?
Hey, Fedora. The chili is sounding better and better. Have to say I'm not a pea soup fan though.
Nancy, I envy those who can be instinct cooks. My sister is like that. I like to say she got all the Betty Crocker genes in our family. I, on the other hand, must have detailed recipes if I'm to venture into the kitchen. :)
Very timely post---it's flippin' freezing here this morning--10 degrees with a minus zero windchill.
This is our homemade hot chocolate mix, as we really go through the stuff in the winter:
1 8qt. box powdered milk (11 cups)
1 2lb. canister of Nestle Quik (4 cups)
1 1 lb. box of powdered sugar
1 6 oz. jar coffee mate (you could have fun with flavors here)
1/4 cup cocoa powder
Mix. It makes a BIG batch. Try 1/3 cup per mug.
Here's my Split Pea/Wild Rice Soup:
1 small bag split peas
leftover ham or 1 cup chopped ham
1 box Uncle Ben's Wild Rice mix
6 cups chicken broth
Mix every thing and cook on low in crockpot. You can mix this up on the stove as well. Watch it and add chicken stock if it gets too thick. Serve with pumpernickel or German wheat bread toasted on the side. Add a nice warm mug of apple cider to your meal. Finish with a nap. :)
Kirsten, LOL about the kids and veggies. My nephew thinks one of the food groups is Chicken McNuggets.
You like the latte, eh? Well, you are in the Land of Coffee.
Helen, if it was for the flying thing and the money thing, I might just chase summer around the globe. :)
What dishes do you turn to for keeping you warm in the winter?
Warm Karelian pasties+ egg butter and potato gruel. Boil peeled potatoes in water, pour away the water, mash the potatos well add salt, some butter and heated milk.
http://finland.fi/Public/default.aspx?contentid=160066&nodeid=41801&culture=en-US
Sue, there's a Starbucks in a Target near me, too. I think that's a stroke of genius on the part of whoever thought up that combo.
Uh, and I can't even think of cold anywhere north of where I am. Dude, I'm in the South and I get cold. I might expire in someplace north of the Ohio River.
Suz, had to laugh at your picking out the garbanzo beans. I actually really like them. I made a low-cal dish recently that had them and couscous in it that I liked. I think I found it at AllRecipes.com.
I'd love the chili recipe when you get home.
Suz, you're making the hot chocolate sound so good that I'm going to have to get some today while I'm out running errands.
Hey, y'all, I just saw it come daylight. That doesn't happen very often, but I couldn't sleep this morning.
Suz, I'm firmly in the "blech" camp for eggnog. Okay, so I've never had it, but I can't get past the thought. I'm the same way with yogurt and cottage cheese. I mean, seriously, I don't like milk the first time. :)
Emmanuelle, interesting sounding soup. I'm sure someone here will be making it soon. I love zucchini, but not bleu cheese. Actually, it's one of the few cheeses I don't like. Cheese and I are usually the best of friends. :)
Tawny, I love the smell of fresh-baked bread. Bread -- another thing my carb-loving self adores. Have to watch how much I allow myself to eat.
I'm going to have to try that corn chowder recipe.
Dianna, sounds like we like many of the same dishes.
Janga, Wendy's actually has pretty good chili, especially for a fast food place. Hmm, lunch today perhaps?
Christine, a million carrots, eh? Hey, maybe if I ate that many I could chuck my glasses after 30 years of wearing them. :)
OMG, you simply must have chicken and dumplings when you come to the U.S. again. I'll take you to Cracker Barrel.
Raw steak? Okay, you win.
Pam, oh, beef stew. Another great choice. For breakfast, I typically eat fruit, but when it's cold I like a big, fluffy biscuit with gravy.
Mariska, yummy sounding recipes. Adding to my list.
Caren, a few years back, there was a slight possibility that my husband would take a job with his company's home office -- north of Chicago! I would have just died. I mean I've been cold in Chicago in the summer!
Had to laugh at the image of your daughter and the chili.
Gillian, I just got cold chills reading about how cold it is there. The other day, I was instant messaging with my sister and bemoaning how it was in the 20s here. She responds with, "I'll trade you. It's 5 with a -8 wind chill here." Uh, no thanks.
You know, after saying earlier that I'm not a fan of pea soup, your recipe looks good. Hmm, maybe you all are converting me.
Minna, that's a hearty sounding recipe. I do love potatoes. Must be the Irish ancestry. Haven't met a potato I didn't like.
Instead of rice you can also fill Karelian pasties with mashed potatos, but when it comes to Karelian pasties, I prefer rice.
Oh, by the way, one great place to find some recipes is Suzanne McMinn's blog:
http://suzannemcminn.com/
When I get cold in my house, I go for the hot chocolate, that's really all I have, but it helps. :)
Ooh - I love Panera's broccoli and cheese soup!!
It's freezing here today, Trish so your post is rather apt. Brrrr.
I love soups and stews and chili and curry for keeping us warm on a cold night. The thing I love about soups ... and I don't know why it took me so long to learn this,as I only really discovered it when we started growing our own veggies ... is that it's a great way to use leftovers of veggies and potatoes. And, left-over meat too.
My basic recipe is almost the same as my shoe-twin Tawny! I use chicken stock instead of veg.
Chop an onion and saute in butter.
Make a roux with some flour.
Add 1 pint of chicken stock (and a generous splash of white wine if you like it).
Chop the leftover veggies, potatoes (and meat if you're including it) into chunks and add to the mix.
Season with pepper (I find stock too salty unless it's my own home-made), parsley and anything else you like the flavour of.
Simmer for at least 20 mins
If you want a smooth soup - I liquidise (never got those stick blenders to work for me) if you want chunky, leave as is.
Add a few heaped tablespoons of sour cream at the end for richness.
Soup #1
CHILI
2 lbs. ground beef
½ medium onion, chopped
2 large cans crushed tomatoes
2 15 oz. cans tomato sauce
2 cans kidney beans, drained and rinsed
2 small cans tomato paste
1 lg. box beef stock
8 cups of water, divided
2 beef bullion cubes
2 TBS Worcestershire sauce
Spices: No real measurement here and you'll see why.
Chili powder
Cumin
Black pepper
½ - 1 tsp. salt
1. Brown beef and onions. Drain any fat. Sprinkle two passes over pan covering meat with chili powder and one of cumin.
2. In large 10-quart soup pot empty contents of all canned items. Add stock and half the water, beef cubes and Worcestershire sauce.
3. Shake the chili powder over the top of the soup pot coating the soup mixture with the chili powder. Repeat. Do the same with the cumin and black pepper.
4. Add spiced beef/onion mixture to the pot. Taste. If needs more salt, add it at this time.
5. Bring to a boil and cook 1 hour, stirring the bottom of the pot to keep anything from sticking.
6. Reduce heat. Taste. Repeat step 3 with the chili powder and cumin only, and simmer 3 hours, adding more water as needed.
*** The longer this chili cooks the thicker it gets and the better the flavor is.**
My husband makes great Vegetable Beef soup. whenever it is cold out my children and I beg him to make some. It is amazingly good, but then again so is most everything my husband makes.
Soup #2
PASTA FAGOLI AND MEATBALL SOUP
My husband loves homemade soups so I took one of his order-out favorites and added meatballs. Don't ask me how many servings this makes, as Jim tends to eat really, really big bowls Manga!
1 pkg. Hursts' HamBeen® Pasta Fagioli dried bean soup mix
2 boxes Kitchen Basics® Original Beef Stock (red box)
4 cups water
1 & ½ onions, chopped
3- 4 celery stocks with leaves, chopped
3 carrots, peeled and chopped
3 cloves of garlic sliced thin
¼ cup of butter
1 tsp salt
12-24 miniature meatballs (recipe follows)
1. Preheat oven
2. Prepare meatballs and bake in oven for approximately 20 minutes, turning once.
3. Clean beans per package directions.
4. In large soup pot, heat beef stock and water, adding beans and pasta. Bring to a boil.
5. In skillet, melt butter then add onions, celery and carrots. Heat until onions turn opaque. Add garlic and cook another minute or so.
6. Add vegetables and meatballs to bean/pasta/broth mixture. Add flavor packet to mix. Bring to a boil, then reduce heat to simmer for another 30 minutes to an hour.
7. Taste to be sure beans are cooked soft. Add more salt or pepper to taste.
MINIATURE MEATBALLS
1 pound ground beef
1 egg
2 TBS. ketchup
1 TBS. prepared mustard
1-2 cups bread crumbs
Mix beef, egg, ketchup and mustard. Add breadcrumbs until meat mixture is no longer "wet". Pull off portions to make meatballs, 1 inch in diameter.
I am baking bread now that our weather is cooler and I really enjoy homebaked bread out of the oven with butter melted on it.
Soup #3
BEEFY BEAN SOUP
1 pkg. 15 bean soup beans (minus the garbanzo beans to make 14 bean soup.)
2-3 onions roughly chopped (the more onions, the better the flavor)
4 celery stalks with leaves, chopped
4 carrots, pealed and sliced
1 tsp. chopped garlic
4 Tbs. butter divided
2 Tbs. olive oil
½ cup flour
2-3 pounds round steak cut into chunks or stew meat from the grocer
1 tsp salt
½ tsp pepper
½ cup wine
2 lg. boxes beef stock
4 cups of water
2Tbs A-1 sauce®
Soak beans according to back of package, either over night or using the quick cook method. Drain and set aside.
Melt 2 Tbs. butter in olive oil in large stock pot. Toss in onions, then celery, carrots and garlic. Cook until vegetables are soft, then reduce heat.
Meanwhile, melt remaining butter in frying pan. Pour flour, salt and pepper into ziploc bag. Place half of meat into bag and shake, coating meat then add coated meat to frying pan. Repeat with remaining meat. Cook meat on medium high until every piece of meat is browned on both sides. Add meat mixture to vegetables. Add beans and stir.
Pour wine into frying pan and scrape all the crusted bits off the pan, (this is called deglazing). Add mixture to meat and vegetables. Pour in beef stock, water and A-1 sauce®. Bring to a boil, then reduce heat. Let slow cook at least 2 hours. Replenish water as necessary and add more salt and pepper as taste warrants. The longer this soup cooks, the better it gets.
Serve with hot corn bread for a filling meal. Can be stored in the refrigerator for a week or the freezer for a month.
Suz said: NOT the eggnog..blech, blech, blech!!
Early reports say you'd had so much brandy you didn't KNOW you'd sequed into the nog.....
Just sayin'
I am SO hungry now and it's barely 10 am!!!! Lucky for me, I'm meeting a friend for lunch!
My chicken and dumplings is even easier though purist might rebel. But..it's the way my Mama made them and I love it!
Boil chicken thighs for 30-40 min. Remove let cool then strip off meat. Use a can of pre made biscuits...plain and cheaper(they are tougher). Take each biscuit pat it flat then tear it into pieces and drop into chicken broth from the thighs.
Boil for 10 minutes. Add flour if needed for thickening.
Salt. Pepper. Pig Out.
And um, your bean soup sounds good Suz, but I'll need to go get my GasX first :-0
fingerless gloves are great for all sorts of tasks - driving, doing up child zippers, counting change while outside..
Linda, I love potato soup, but I seldom order it at restaurants because it usually has bacon in it, and I don't eat bacon. This looks yummy!
I love chicken & dumplings.
I also love to make gumbo. I made some last Friday actually, and it took FOREVER for the roux to cook. I must have actually had the roux cooking on a low enough temp not to burn--but it took an HOUR to get to a close enough color to continue. I'm sure it could have cooked another 30 minutes and been really good. (Too much effort.)
Taco soup is good; and I love to make chili when it's cold. Chili is my go-to cold day meal. And it always has to have beans. And hominy if I'm feeling exotic.
Sometimes I like to have that Chili's Enchilada soup (I think it's the velveeta in it); and corn chowder stew. And then there is the beef stew, sometimes made with red wine and mushrooms if I'm feeling French. Eaten over mashed potatoes.
And at Starbucks, I love my caramel cappuchinno. I also love the gingerbread one you can only get this time of year. I'm told the peppermint hot chocolate is to die for--but I haven't got to try it yet.
Yum! I could really use a large bowl of cream of mushroom or clam chowder right now with some crackers or a toasted bagel. Those always warm me up! As do hot mugs of tea, coffee, hot chocolate, half hot chocolate and half coffee, and hot water with honey...but not all at the same time. :D
Cold weather may not always be the most fun but hey, if we didn't have any, I'm not sure I'd enjoy all the tasty tasty hot dishes and drinks as much as I do!
Ooh Trish, great post! But I'm getting chilly just reading it! I so feel your pain. I think my office desk is the coldest part of my house. Brrrr!
Mm, winter soups. I had some corn and cheddar cheese chowder the other day at work and it was so yummy. I'll try to get the recipe for you.
I can see I'm going to have to print all these comments because all y'all's recipes sound yummy! And that's what I need right now. More yummy food to eat. Oy!
And speaking of yummy, maybe we can all warm up with Trish's new Harlequin American cover. Now that's what I call warm and toasty! Yum! ;-)
Check it out, ladies!
http://www.amazon.com/Family-Man-Harlequin-American-Romance/dp/0373753047/ref=sr_1_3?ie=UTF8&s=books&qid=1260894209&sr=1-3
I feel all warmed up just by reading this post! Everything sounds so good right now. I'm a huge tea and hot cocoa drinker but I discovered my loved of mulled cider a few weeks back and I'm pretty sure I've consumed half of my daily calories in hot cider.
I can make chili and I love wild rice stew but I crave the chicken and dumplings that my grandma makes. It was so fun to read this post and see we shared the same kind of memories of that. :)
Good morning, Trish. I don't like the bitter cold, but I guess I am a true Iowan because I like something about each of the seasons. Yes, I even like snow!
Potato soup and chili are faves at our house along with crockpot stew and chicken and dumplings. I add a tablespoon of brown sugar to the chili to give it a little bit of a sweet edge.
Here is an easy recipe for chicken and dumplings. It takes a lot of salt, though.
Chix and Dumplings
Buttermilk biscuits, 4 tubes
4-5 cooked chicken breasts, cut into bite-sized pieces
Water--8-10 cups? (I fill my stewpot 1/2 full)
Salt
2 Tablespoons butter
Bring water and chix to a boil. Tear each biscuit into 3 or 4 pieces and add to the stewpot. Boil for 5 to 10 minutes; reduce heat to medium-low and cook for another 25 minutes. Add butter. The biscuits make a gravy as well as dumplings. You can add more water if it is too thick.
Good morning, Trish! I, too, am no fan of winter. Well, okay, I don't mind it in general but when I wake up to -1, I'm cranky. :-)
I have a pot of chicken noodle soup bubbling away on the stove this very minute, though, and as I am a fan of hot tea, I go through gallons a day.
Thank you for putting Panera in my head, by the way. Now I'm totally jonsing for a bowl of Panera soup & a huge hunk of bread. Sadly, I'm stranded at home, waiting for three (yes, three) different service people to come by. My plumber has already called & postponed twice. As if I weren't cranky enough with the temperature. Hmph.
Hi Trish,
My best warm up food is Potato soup
the recipe is from the Klondike rose potato website
http://klondikerose.com/recipe_contest_winners.htm#
scroll down to June 2005 Best Klondike Rose Potato soup.
I also love hot chili and corn bread muffins.
Hot chocolate with tons of mini marshmallows.
mmmmm I get hungry just thinking out them.
Hi, Trish,
This all sounds like my "wintery"
lifestyle! It's all chicken soups,
chili, and turkey-rice soup made
with the Thanksgiving turkey left-
overs! I make a very simple chili
using browned ground beef, "ranch
style beans", diced tomatoes, onions, garlic, cumin, & 1 packet of mild chili seasonings. Served with crackers or cornbread, rice,
grated cheese, and more chopped
onions, I'm in "Chili Heaven!"
(Though it is simple, I took a
first place trophy in our parish
cook-off a couple of years ago
with this chili!)
Pat Cochran
Don't mention Chicken Soup, Lime! The GR will molt all over your furniture if you do!
You would think the cold wouldn't bother me as I have lived in Maine, Germany and England, but the older I get the COLDER I get! I say this as my feet compete with the dogs for position in front of the space heater next to my desk.
And we MUST make sure that Christine gets to taste chicken and dumplings in Nashville! I may just have to bring some of my Mom's - made completely from scratch and mixed up in a 100 year old bowl.
This time of year I love them mug warmer my Mom gave me for Christmas a few years ago. It keeps my tea nice and hot no matter how long it sits on my desk.
I must confess that the hot chocolate is the only thing I get at Starbucks too. Not a fan of coffee in any incarnation.
My favorite food this time of year is chili with lots of cheese melted on top.
And the local VFW is selling their camp stew this weekend. Definitely have to buy a quart or two of that.
One of the things I miss most from my time in Germany and Austria is the goulash served at the tiny cafe across from the Mozarteum. It was homemade, thick and DELICIOUS! And the best part, it was served with a limitless supply of fresh hot black bread with butter, real butter. SIGH!!
Minna, I'll have to check out Suzanne's recipes.
Dina, hope you enjoy your hot chocolate. I'm just back from running errands, one of which was purchasing a lovely hot chocolate at Starbucks.
Anna, I love Panera's broccoli and cheese soup too. Your recipe looks good and simple, my favorite combo for cooking.
Suz, thanks for the chili recipe! Can't wait to try it out.
Rebekah, sounds like you got one of the good guys -- ones who cook. :)
LOL - The turn to cold weather seems to have us all blogging about food!
I'm with you, Trish. Not fond of the cold stuff. I was so disappointed that when we went to Las Vegas last week, it was in the forties out there in the desert! (Of course, it was in the twenties here in Ohio so I guess I gained some warmth with the travel.)
My favorite winter soup is a thick brothy Italian Sausage Soup - which, as I'm the cook, has a little red wine in it. (grin) It's especially good served with a thick crusty bread. I contributed the recipe to a cookbook titled, THE WRITE INGREDIENTS, which is a compilation of recipes from about ninety authors. The proceeds from the book raise funds for the continued support of America's troops. The soup is easy to make but takes a long time simmering. I don't want to list out all the ingredients here - but if you're interested, drop me a line at www.DonnaMacMeans.com and I'll send the recipe.
Maureen, you're making me want bread. Hmm, might have to stop by Panera after getting my hair cut.
Joan, I'm SO going to try those dumplings. They sound yummy. And LOL on the Gas-X!! I was thinking something similar but didn't say it. :)
M, I don't think I've used the fingerless gloves for anything other than typing. Outside, I want all the fingers in there.
MsHellion and other users of the word "roux," I'm going to have to look that up. Like I said, I'm not exactly a chef, so I don't know all this fancy cooking language. :) You didn't mention this other than to use the word "French," but that made me think of French onion soup too.
Pissenlit, you're probably right about us not eating all these warm dishes if we didn't have cold weather. Okay, so maybe I can start a petition that says it can only be cold in December. :)
Kate, yes, please send that recipe. Sounds good.
And you beat me to the cover comment. Speaking of yummy, wowser, that dude is easy to look at. Santa is bringing me awesome covers this week.
Stephanie, would you believe I've never had warm cider? It always sounds so warm and homey.
Deb, I like Iowa, but in the summer. :) Thanks for the recipe. How much does that make? It looks huge. I might have to half it since there's only the hubby and me.
Susan, brrrrrr! Any temperature with a minus in it sounds painful to me. See, my idea of hell is that it's actually cold and icy, not hot. :)
Gigi, thanks for the link to the recipe. I'm going to have to print all this out too and start a soup/chili cookbook binder.
Pat, your post is just delicious sounding.
Louisa, that's cool that you make your mom's dumplings in a century-old bowl.
Okay, peeps, I'm off to get my shaggy hair cut and to get a massage since I'm knotted up like a Christmas bow. Keep the yummy recipes coming, and I'll check back in when I return.
Trish, the chix and dumplings recipe makes enough for 3 of us to each have 1 or 2 bowls the first time and then it's enough for another meal the next day or night.
Congrats, Lime!
Trish, we've been so hot and sticky here (oh, behave!) that I envy your cold weather over there.
Love the sound of the Starbucks hot chocolates! Must try one. They look great in the photo. Yeah, I really need an addiction to hot chocolate smothered in cream!
What is chicken and dumplings? Is it a stew? Or is it like roast chicken with trimmings a bit like roast beef and Yorkshire pud? I've always kinda wondered (not enough actually to look it up, of course!) as we sang about chicken and dumplings when I was in primary school. You know she'll be comin' round the mountain when she comes and its assorted verses.
Actually one of my fave cold weather dishes (so hard to wrap my head around cold weather cooking in this heat) is beef stroganoff. So hearty and yummy! And a heart attack waiting to happen - but at least I'd die happy. Yum!
Trish, that's one gorgeous new cover! Wow, he's tsssss hot!
Just saw Deb's recipe for C&D - clearly, it IS a stew! I've been wrong all these years!
Trish, I'm amazed that you don't like coffee or tea. I can't live without my morning coffee and right now I'm drinking a nice cup of tea.
As far as soups, I don't make a lot of soups even though I really like soup. I did make a lentil soup a few weeks ago that was pretty good. Not sure it's a favorite yet. If you want the recipe, I'll scan it and send it to you.
Trish, a roux is oil and flour mixed together, and it's used to thicken sauces and stews. If you ever had to make a "white sauce" (which you would if you wanted to make cheese sauce for veggies), you'd melt 2 tablespoons butter and flour (each) and once it's cooked for a minute (to take the raw taste from the flour), you add a cup of milk--and voila, white sauce. Add some cheese and you have cheese sauce.
Anyway, roux is used in a lot of creole dishes (due to the French influence, I guess, who came up with roux to begin with) and they toast their roux. Low, slow heat until it's a dark, rich brown (but not burnt black). But it takes a lot of work...I mean if you have the time and patience, great, if not...some chicken and dumplings is probably better.
Great post Trish! I love Chicken and dumplins. I make my dumplins like my grandmother use to. I put a whole chicken in a pan and boil it with butter and salt & pepper until it done or falling apart. I remove the chicken and add water and chicken soup base to the broth, to taste. Then take three to four cups of flour depending how many dumplings you want,add salt and pepper and egg to flour, then add your chicken broth with soup base to flour and make a dough about like biscuit dough. Roll out very thin with a rolling pin, cut in bite size pieces with a pizza cutter and drop into your boiling chicken broth. Cook an hour or so uncovered, until dumplings are done. Cut up your chicken and add to the dumplings. I hope this makes since because I really don't have a recipe.
Trish, I'm all about keeping warm in the winter - not an easy task where I live *g*
I love homemade soups and just had leftover Chicken Chili for lunch! It's a recipe I found in a newspaper from the original Soup Nazi (the inspiration for the Seinfeld episode *g*)
Anna, here's a recipe for dumplings to put in either boling chicken or beef broth or on top of stew.
Dumplings
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening
3/4 cup milk
Mix together. Drop by tablespoonfuls into boiling broth or on top of stew for 10 minutes.
oops, boiling
Thanks, Deb! I've had Asian dumplings but clearly a completely different beast!
Sounds like my Mom is going to have to cook up a HUGE batch of C&D for me to bring to Nashville for the Aussie contingent to taste.
And Ms.Hellion don't get me started on Cajun cold weather food. I am CRAVING some chicken gumbo! (Can't eat shrimp, allergic!)
And the ability to make a real roux is a gift. Stir up a roux, put in some boudoin sausage and pour it over some rice. HEAVEN!
Ooh, Louisa, sounds fab! Can I play in your yard during the conference?
Donna, I was talking to a lady last week who had just been in L.A., and she said it wasn't warm there either. Cold, even, and she hadn't brought a coat with her.
Your sausage soup sounds good.
Anna C., want to house swap like they do in The Holiday? I could get really used to it being warm and being by the sea, so I might not give yours back. :)
Chicken and dumplings is an American (typically Southern) dish made of cooked and shredded chicken and dumplings made out of flour and milk. Very yummy.
Anna C., the cover model is really good looking, isn't he? The character is supposed to look similar to Eric Dane, aka McSteamy on Grey's Anatomy, so I think the cover artist did an awesome job of capturing that.
Christie, yes, I'd love the lentil soup recipe. Have bag of lentils just waiting to be used.
MsHellion, ah, now I know what a roux is. I feel so much smarter. :)
Virginia, those are some good sounding dumplings. Can't beat grandma dumplings.
Beth, how fun that you have a Soup Nazi recipe. That dude was mean.
Louisa, I'm allergic to shrimp too!! I always have to ask if the gumbo has shrimp in it. But usually the chicken-sausage gumbo is safe.
Trish, I'm a pratty version of Hermione, aren't I? You can just say so. *LOL*
I love cooking. And the Food Network.
I would just cry if I ever developed an allergy to shrimp. I LOVE shrimp.
MsHellion, I also love Hermione. Brainy chick who often saves the day.
My chili is simmering!! And it's cold in Texas today....should be a great meal!
Hello! My cold weather specialty is homemade soup and bread. I love to make both, so they usually turn out pretty good! Boy, does my house smell good with the bread baking and the soup simmering! I don't use a recipe for the soup. I use whatever I have on hand. I make vegetable beef, potato, chili, chicken noodle & etc. I did make turkey noodle soup with the leftover turkey and pan juices, and it was really delicious : ) My best tip for savory soups, pot roasts, and spaghetti sauce is to add several bay leaves. Be sure to count your bay leaves and remove them all before serving. For the bread, I usually make white bread or light wheat bread. For chili, gotta have cornbread!
gcwhiskas at aol dot com
Isn't it amazing how we all crave those comfort foods like mama and grandma made for us when we were young and it was cold (freezing) outside. I love warm rolls, hot soups and yummy chocolate chip cookies when the snow is blowing and the temp dips below zero! Burr!
Yummy on all those delish soups and foods for warm weather, Trish. I actually love cold weather, staying inside by a warm fire and reading. And I enjoy making dishes like chili and chicken soup.
This is a soup I make in a pinch that everybody seems to enjoy...
POTATO - BACON SOUP
8 slices bacon, chopped
1 c. onion, chopped
2 1/2 c. potatoes, cubed
1 can cream of chicken soup
1 c. sour cream
2 c. milk
Salt (to taste)
Pepper (to taste)
Fry bacon until crisp. Add onion and saute 2 to 3 minutes. Drain. Cook potatoes in 1 cup water for 10 to 15 minutes. Stir in soup, sour cream, bacon and onions. Add milk gradually, stirring constantly. Add salt and pepper. Heat to serving temperature. DO NOT BOIL.
My grandmother used to make this soup every Christmas Eve.....
Chicken and Chive-Dumpling Soup
INGREDIENTS
2 tablespoons olive oil
1 medium yellow onion, small dice
2 medium celery stalks, small dice
6 medium garlic cloves, thinly sliced
8 cups low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
2 cups all-purpose flour
1/3 cup fresh chives, thinly sliced
1/2 tablespoon kosher salt
2 teaspoons baking powder
1 cup whole milk
3 tablespoons unsalted butter, melted and slightly cooled
2 medium carrots, thinly sliced
1/2 large head green cabbage, large dice (about 6 cups)
INSTRUCTIONS
Heat oil in a large, shallow pot over medium-high heat. When oil shimmers, add onion, celery, and garlic and season generously with salt and freshly ground black pepper. Cook until onions begin to soften, about 5 minutes. Add broth and chicken and bring to a boil.
Meanwhile, whisk together flour, chives, salt, and baking powder in a large bowl to break up any lumps. Stir in milk and butter until dough just comes together (it will be very thick).
When chicken is cooked through (it will be firm and opaque), add carrots and cabbage and reduce heat to medium low. Add additional salt and pepper if necessary.
Drop 1 heaping tablespoon of dough at a time into soup and repeat until all dough has been used. Cover and cook until dumplings are fluffy and cooked through, about 10 minutes.
I hate the cold too and don't know why I continue to live in the Midwest this time of year.
Suz, I heart it was chilly down your way. Even in San Antonio, it was only in the 50s.
Virginia, it all sounds good. All the talk of bread had me heading to Panera this afternoon. I got a loaf of Asiago cheese bread, and I made grilled ham and cheese sandwiches with it tonight. Had it with a leftover southwest oven chicken dish.
Lady Graeye, oh...rolls. I love warm yeast rolls. And my absolute favorite cookies are oatmeal chocolate chip.
Joder, your recipes look absolutely delicious.
Y'all, I'm going to have a hard time deciding which to make first. Thanks for all the wonderful recipes.
Trish, Krinkly noodles are what they are called. I believe American Beauty makes them. It really just refers to what they look like. I've also used wide egg noodles. And yes, this soup is not diet friendly, but you really don't eat as much as you would think. With the potatoes and the noodles it's very filling. I usually just eat one bowl, oh all right, one big bowl, and then I eat leftovers for days. It tastes just as good reheated.
Lime, yes! You need an award for most dedicated rooster nabber! :)
Trish, I'm with you. As the weather gets colder and colder and grayer and grayer and wetter and wetter, the more and more I want to run away to place warm, dry, and sunny.
I love crockpot meals in the winter. Hearty, easy-to-cook fare that fill you up and is satisfying.
Post a Comment