What do you like to cook when the weather outside is frightful and the snow is
- Thread starter teresa m
- Start date
I make a big pot of stew in my dutch oven. By baking it slowly, you also get the benefits of the oven warming the house
Irish Pub Stew
4 to 6 servings
1 1/2 pounds beef, cut into chunks (splurge on the cut if you can)
1/4 cup butter
1 can tomato soup
1 can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
1/4 cup good quality sherry
2 bay leaves
Preheat oven to 300 degrees F.
In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and
water and stir well. Add remaining ingredients and cook for about 5 minutes, stirring
once.
Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours,
stirring occasionally.
Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
Irish Pub Stew
4 to 6 servings
1 1/2 pounds beef, cut into chunks (splurge on the cut if you can)
1/4 cup butter
1 can tomato soup
1 can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
1/4 cup good quality sherry
2 bay leaves
Preheat oven to 300 degrees F.
In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and
water and stir well. Add remaining ingredients and cook for about 5 minutes, stirring
once.
Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours,
stirring occasionally.
Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
i love soup and cream of mushroom artichoke is my fave and i know it is faing but your cold and burning off the Cal's any way i use the average cream of mushroom recipe and add a can or bottle of artichoke hearts and some carrots it is real good with sesame crackers and hot tea and lemon
Timinator .
New member
I'll be steaming up a big pot of tamales with some mexican rice & beans while my wife bakes cookies (Mexican wedding cookies & snicker-doodles).
Stew, chili, or a big pot of lentil soup.
Lentil Soup
2 c. lentils (I like the red ones - from the Indian/Asian market - best)
4 c. water (or broth)
1 half stick butter (or oil of choice)
1/4 t. asafoetida, if available (from Indian/Asian market)
1 t. turmeric
1/4 t. chili powder, if desired for extra spiciness
1/8 c. mustard seeds
1 small onion, sliced
salt to taste
lemon, halved
cilantro leaves, freshly washed
Pita bread - toasted or warmed in skillet (Heat skillet, add pita. Turn over after 30 sec, add 1 T water and swish pita around, cover to let steam. Remove & slice into sixths)
Put the lentils and water in a pot on the back burner (or crockpot). Bring to boil then turn way down, cover and simmer. NOTE: If you like it "soupier" after lentils have absorbed water, add up to 2c. more water or broth.
In a skillet on the front burner, melt the butter at medium heat and add the asafoetida, turmeric (and chili powder, if desired) & mustard seeds. Cover and heat till most of the mustard seed have finished popping (less than a minute) then add the sliced onion and saute till clear. Stir the contents of the skillet to the lentils to the lentils. Pour some of the lentil water into the skillet to rinse residual spices, etc. into the lentil pot.
Lentils should be soft and ready to serve.
Salt to taste. Squeeze fresh lemon juice on top and scatter fresh cilantro leaves atop before serving with warm sliced pita bread.
Healthy and hearty! Enjoy!
Lentil Soup
2 c. lentils (I like the red ones - from the Indian/Asian market - best)
4 c. water (or broth)
1 half stick butter (or oil of choice)
1/4 t. asafoetida, if available (from Indian/Asian market)
1 t. turmeric
1/4 t. chili powder, if desired for extra spiciness
1/8 c. mustard seeds
1 small onion, sliced
salt to taste
lemon, halved
cilantro leaves, freshly washed
Pita bread - toasted or warmed in skillet (Heat skillet, add pita. Turn over after 30 sec, add 1 T water and swish pita around, cover to let steam. Remove & slice into sixths)
Put the lentils and water in a pot on the back burner (or crockpot). Bring to boil then turn way down, cover and simmer. NOTE: If you like it "soupier" after lentils have absorbed water, add up to 2c. more water or broth.
In a skillet on the front burner, melt the butter at medium heat and add the asafoetida, turmeric (and chili powder, if desired) & mustard seeds. Cover and heat till most of the mustard seed have finished popping (less than a minute) then add the sliced onion and saute till clear. Stir the contents of the skillet to the lentils to the lentils. Pour some of the lentil water into the skillet to rinse residual spices, etc. into the lentil pot.
Lentils should be soft and ready to serve.
Salt to taste. Squeeze fresh lemon juice on top and scatter fresh cilantro leaves atop before serving with warm sliced pita bread.
Healthy and hearty! Enjoy!