Re:Question of the Week - What are you favorite winter comfort foods?

[Guest guest]

Question of the Week -  What are you favorite winter comfort foods?

Share your recipes and and share any memories associated with them.

 

On this cool winter day, please share and inspire us all.   

 

Judy

 

Taters!  Taters!  ( " Boil 'em; mash 'em; stick 'em in a stew!! " )  Anything made

with potatoes!

 

     Unless I'm restrained, I go for the warm foods, the starchy foods...grilled

cheese sandwiches with tomato or mushroom soup (CREAMY soup, if possible!)  Love

potato

or cheesy broccoli soup.  I always have room for chili, usually made with 2 or

more kinds

of beans (sometimes " crumbles " added, either Boca or Quorn).  I like spaghetti

with shredded cheese on top...Yeah, I guess I go for " cheesy "   or " creamy " as

well as " starchy " !  I love hot or warm soup of any kind as soon as it starts to

get the LEAST bit

chilly in the fall and on thru winter until it's too warm in the spring to want

such things!

 

--Laura B., in COOOLLLDDD Illinois!

 

 

 

 

 

[Guest guest]

I would have to say my favorites are soups. I LOVE hot soup on a cold day. Any

kind really will do, vegetable, chili soup, chowders (except corn never could

get into that one), creamy soups, and risotto. I actually make a rice soup that

is more like a runny risotto. It is wonderful. I love it. I pile tons of

parmesan on it. Add a grilled cheese (or even better a Panini) sandwich with a

mild white cheese (like the butter cheese my mom gets at the farmers market),

baby Swiss, or Colby in a pinch mild cheddar (also depends on the soup I'm

having with it). I can do a good hearty pasta dish anytime of the year. I

also like eggplant parmesan. That is one of my favorites.

 

~Tee

 

 

Question of the Week - What are you favorite winter comfort foods?

Share your recipes and and share any memories associated with them.

 

On this cool winter day, please share and inspire us all.

 

Judy

 

 

 

 

 

 

 

 

 

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[Guest guest]

Chili served over a mound of mashed potatoes and covered in shredded cheese. And

lentil loaf served with mashed potatoes. I guess basically anything with mashed

potatoes. : )

 

-Jess

[Guest guest]

, " L.B. " <elbee577 wrote:

>

> Question of the Week - What are you favorite winter comfort foods?

> Share your recipes and and share any memories associated with them.

>

> On this cool winter day, please share and inspire us all.

>

> Judy

>

 

Greens!

 

I finally have some greens again. Lots of babies, but a few things can

be harvested already. I gathered a few baby collards, some baby

mustard, a little broccoli rabee from a friend's garden, a few

cilantro branches, a nice bunch of fresh green onions (only the green

part) and a few garlic scapes. I also used a bunch of radish greens

that are really growing big. I did not think I had enough but they

made a nice mess of mixed greens! I made them this way:

 

Mixed greens with smoked peppers and currants

 

Wash, wash and wash again. Cut it all up and sautee in olive oil,

cover pan. Mince garlic scapes with 4-5 smoked hot peppers (red

serranos from the garden in the fall) really fine and add to pan. Add

salt, a little water, and a handful of dried currants (only thing not

from the garden, well, and the salt...). Cook for maybe 15-20 minutes

and eat, yum!

[Guest guest]

Oh, yes, starchy, creamy, cheesy - pass them on down!

 

Mac and Cheeze*

Serves 2-3

 

1/3 Cup Earth Balance Margarine

1/4 Cup All Purpose Flour

2 1/2 Tbs Low Sodium Tamari or Soy Sauce

1 Tbs Lemon Juice, fresh

1 Tbs Sweet/White/Mellow Miso

1 Tbs Tahini

1 Tbs Tomato Paste (not sauce!)

1 1/4 Cup Soy Milk

1/3 Cup Nutritional Yeast

1 Pinch Salt

Black Pepper, to taste

 

Begin by heating a sauce pan and adding the earth balance. Once

melted, add flour and whisk vigorously until a smooth paste forms,

called a roux. Be careful not to add flour to a pan that is very hot,

or your roux will be lumpy and you'll need to start over. If you mix

in the flour as soon as the margarine is melted, you should avoid any

problems.

 

To this paste, add tamari, lemon, miso, tahini, and tomato paste and

whisk until well incorporated. The mixture should still be paste-

like. Then slowly pour in the soymilk, whisking constantly, until it

is completely incorporated. Add the yeast and mix well. Cook the

mixture until it thickens, whisking often. This should take

approximately 5 minutes, but it's flexible. Add salt and pepper to

taste.

 

Cook 3 cups of dry, small pasta (like elbows or shells or rotini) and

toss with the finished cheezy sauce. Add steamed broccoli if desired.

Top with fresh breadcrumbs and bake at 400º for 25 minutes, or until

browned and bubbly.

 

*VeganYumYum recipe

 

Cyndy