Cold weather food and recipes
- Thread starter DoctorShavegood
- Start date
More oven and stove top cooking in the winter for sure. Microwave and eating out are more summer activities.
Not a recipe, as such ...
Campbell's Chunky Chicken & Sausage Gumbo.
Better if you have some leftover chicken and/or sausages to add to it.
Campbell's Chunky Chicken & Sausage Gumbo.
Better if you have some leftover chicken and/or sausages to add to it.
I can have this one on the table in ~20 minutes. It's great with a kolsch beer after digging out the driveway snow.
Red Beans & Rice w/ Kielbasa (One Pot)
1-1.5 cups jasmine rice well rinsed in strainer, put in lg. sauceapan w/ 1.5-2 cups water
1 tablespoon olive oil
3-6 tablespoons sofrito (to taste, some sofrito is quite hot)
1 can of well rinsed red beans
Any kieilbasa (if small links 4-6 or 1 large link, halved longitudinally, quartered, then cubed)
Add all of above into saucepan w/ rice and stir in
Set stove to high and watch for boil
At boil, set timer for 10 minutes
Reduce heat to simmer/lowest setting and cover
Watch for first 1-2 minutes until no chance of rice foam boilover
When timer goes off, open saucepan and stir up rice & contents with fork
Re-cover and set timer for 6-10 minutes more (or until rice is cooked)
Fluff w/ fork & serve
Red Beans & Rice w/ Kielbasa (One Pot)
1-1.5 cups jasmine rice well rinsed in strainer, put in lg. sauceapan w/ 1.5-2 cups water
1 tablespoon olive oil
3-6 tablespoons sofrito (to taste, some sofrito is quite hot)
1 can of well rinsed red beans
Any kieilbasa (if small links 4-6 or 1 large link, halved longitudinally, quartered, then cubed)
Add all of above into saucepan w/ rice and stir in
Set stove to high and watch for boil
At boil, set timer for 10 minutes
Reduce heat to simmer/lowest setting and cover
Watch for first 1-2 minutes until no chance of rice foam boilover
When timer goes off, open saucepan and stir up rice & contents with fork
Re-cover and set timer for 6-10 minutes more (or until rice is cooked)
Fluff w/ fork & serve
I posted this in What’s Cooking, but it fits here- my clam and corn chowda
1 medium white onion
2 celery stalks
2 or 3 Russet potates (depending on size)
Four 6 oz cans of chopped clams in liquid
2 Bay leaves
1 can of corn
2 cups of chicken broth
1 cup of heavy cream
Green onion for garnish
Chop up onions and celery to your size liking. Put some butter in a pan and cook until they soften a bit- chop up the potatoes while your waiting. Drain clams and save the juice. When the onions and celery are softened, add the chicken stock, bay leaves, potatoes, heavy cream, corn, clams, and clam juice. Bring to low simmer. Add salt and pepper to taste. Once the potatoes soften up (about 20 minutes in my case), add clams and corn, and simmer for another 5-10 minutes. Chop up some green onions to garnish after bowling.
This is all pretty general. I ended up adding a little more stock because it thickened a bit more than I liked. Also, near the end, I chunked a half stick of butter in. It gave it a real rich taste. Since I know that this works, the next time I will go with fresh corn and clams.
1 medium white onion
2 celery stalks
2 or 3 Russet potates (depending on size)
Four 6 oz cans of chopped clams in liquid
2 Bay leaves
1 can of corn
2 cups of chicken broth
1 cup of heavy cream
Green onion for garnish
Chop up onions and celery to your size liking. Put some butter in a pan and cook until they soften a bit- chop up the potatoes while your waiting. Drain clams and save the juice. When the onions and celery are softened, add the chicken stock, bay leaves, potatoes, heavy cream, corn, clams, and clam juice. Bring to low simmer. Add salt and pepper to taste. Once the potatoes soften up (about 20 minutes in my case), add clams and corn, and simmer for another 5-10 minutes. Chop up some green onions to garnish after bowling.
This is all pretty general. I ended up adding a little more stock because it thickened a bit more than I liked. Also, near the end, I chunked a half stick of butter in. It gave it a real rich taste. Since I know that this works, the next time I will go with fresh corn and clams.
It's so nice it has been posted twice.
I'm going to have to try this one Owen
I'm going to have to try this one Owen
It was super easy to make. The knife work was the hardest part (my knife skills aren’t that great).
Forgot this step in bold -
Set stove to high and watch for boil
Stir repeatedly until boil so rice does not stick to pan
At boil, set timer for 10 minutes
It should look like this when complete, rice turns golden from sofrito -
- Thread starter
- #29
Sadly, I don't dream of Jeanie....I dream of carbs.Forgot this step in bold -
Set stove to high and watch for boil
Stir repeatedly until boil so rice does not stick to pan
At boil, set timer for 10 minutes
It should look like this when complete, rice turns golden from sofrito -
Gotcha covered with this one Doc!
Dinner tonight. No carbs involved or dreamed of.
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