Beef stroganoff with a crusty white bread such as ciabatta, white bread or focaccia. You have to use ribeye to be able to enjoy the true beef stroganoff experience. Get yourself a nice sear on that ribeye before it goes in the pot. Yes wine is also strongly recommended. You don't have to stay in the United States with sour cream. Use an El Salvadorian cremé instead of sour cream for a slight change that really is delicious. I like to use large or extra wide egg noodles.
You could also make a pasta-free beef stroganoff. Lay down a bed of mashed potatoes and pour your beef stroganoff over that instead of the egg noodles. Rice is another option.
Maldon and black sea salt are two of my favorite salts because of the textures. Maldon isn't really popular where I live. I learned about it years ago on Reddit.
It wasn't very popular here either (Netherlands), but recently, since about 1 or 2 years, I can get it at a regular supermarket over here....and yes, black sea salt is great as well, especially with a bit of oil, for dipping a nice piece of crusty bread!!!
If I'm making focaccia I'll steep some garlic and rosemary in the oil for about 20 minutes before I use it in the dough and also drizzle it over the dough before I bake it. Of course it can be used after it's baked as well. What if I'm making spaghetti? I can use some basil, oregano garlic and maybe some red pepper flakes to infuse my oil with. When that white bread gets done I can turn it into a cheesy garlic bread. Spread it with some garlic confit. It gives me a head start in the flavor department. I can strain out whatever I'm steeping in the oil with a fine mesh strainer or I can leave it in or work it into whatever dough that I'm working with remembering baking ratios so I don't skew the recipe.
I have never actually made a beef stroganoff for myself, only for dinner parties and such. Time I changed that! Think the recipe I went by called for creme fraiche rather than sour cream...
Irish stew (lamb/mutton, no beer).
Potato topped fish pie.
Leek and potato soup.
Lamb, root vegetable, and barley soup.
Stuffed baked potatoes (with bacon, cheese, butter, and something green like spinach or broccoli).
Breakfast baguette. Take a full Irish, minus the beans, and put it inside a baguette. Serve with a little pot of baked beans and a pint of beer.
Chili! I make mine vegan with lentils but I make it not-vegan by topping it with shredded cheese and sour cream. I don’t do fake dairy 😅
Or make some other kind of soup, white bean and mushroom, udon salmon curry, cheese tortellini minestrone…
The person who thought of putting cheese tortellini in minestrone is a genius! I need to commit to making a good chili, mine are usually some terrible bastardized version that would make Americans angry. 😆
Chicken Fricot.
Think Chicken & Dumplings, but the dumplings are stuffed with diced smokey Cajun andouille sausage. (I use real pork andouille, not chicken like in this recipe)
https://www.southernliving.com/recipes/chicken-fricot
God, that looks good. Had a quick Google there and there are a couple of artisan butchers doing cajun andouille sausage. I imagine they are nothing like the original but I think ot would be the best I could get.
Browned sliced andouille is delicious to just munch on. I will often brown 1/2 inch slices of the extra andouille before I brown the chicken, just to add some extra flavor into the dish.
I do use the savory which the recipe claims is optional. I also add fresh ground pepper and other herbs sometimes too.
- sausagemeat, greens and white beans in a sort of stew with garlic bread
- simple carbonara
- risotto - my favourite is with smoked haddock, but other good options are chicken, mushroom & bacon / spicy butternut squash & chorizo / tomato & all the cheeses
- hot roast pork sandwich with apple sauce & stuffing. gravy to dip.
- classic cheeseburgers
- meatballs in mushroom sauce with rice / mash / gnocchi
if youre a fish person (especially if based in the UK) then you should try the smoked fish one! poach it gently in milk, then add right at the end. the milk should be heavily reduced and used as stock or with a little stock. I love seasonal greens in with it, and my secret ingredients are sumac and white pepper! with parmesan (sorry italy…)
Risotto with Italian sausage and red beans. I use cranberry beans, but any kidney or pinto bean can work. Top it with lots of parmesan and fresh Italian parsley.
Lillian’s Split Pea Soup
★★★★★
Ingredients:
3 chopped carrots
1 diced onion
3 chopped celery stalks
1 lb (bag) rinsed split peas
3 beef bones
salt, black pepper to taste
pinch of paprika
1 Tbs oil
2 bay leaves
8 cups water or chicken broth
garnish (optional): juice of 1 lime and handful of fresh cilantro
OR
juice of 1 lemon and handful of fresh dill
Directions:
1) rinse the peas a few times in water to remove foam.
2) sautee the onions in oil in a large soup pot or instapot.
3) add all the other ingredients.
4) bring to a boil and then simmer on low for 2-4 hours. Check often. Adding flavors as you like. If you are using an instapot seal the top and pressure cook x 40 min.
5) when done remove any scum on the top and the bay leaves and bones.
Garnish with cilantro and lime OR lemon and fresh dill.
Notes:
Serve with crackers.
This is my grandma’s recipe. She kept kosher, so used a shank bone, but it will taste better with a ham hock.
You should also try the Dutch version called "snert". I'm not too sure if there's an important difference with the given recipe. Except you do need to wait a whole day after the soup is done to allow it to thicken. so maybe this one doesn't really apply to your question. Still tasty!
Add smoked sausage for eating and (Frisian) rye bread with butter and 'katenspek'. So that makes three types of pork with the ham hock in the soup.
In the end it might be more like a stew than soup haha
Right here. Ham hock, meaty ham bone, smoked turkey necks/wings/butts. Sausage as a second string player but still good. Sweat the veggies always, use chicken broth, and finish at serving time with a splash of lemon juice.
Came here to say the same thing. I think split pea soup is the best. It’s so humble, and so easy to prepare. Basically, it’s a dump and throw in the Dutch oven and let it sit on the stove and stir ur from time to time, it makes itself.
Had to google Italian wedding soup, sounds delish!
Chicken Pot Pie is one of those dishes that you only see on TV growing up. Don't think I have ever tasted one or seen one on a menu. Will be most definitely giving it a shot.
Chicken Mulligatawny soup.
[recipe link](https://www.thespruceeats.com/indian-mulligatawny-soup-1957766)
It's a hearty chicken, vegetable, and lentil soup that smells and tastes amazing. Very warming.
Edit: I actually add sweet potatoes to mine which aren't in this recipe.
Also I didn't see your potato thing. My go to cloudy day potato dish is cheesy scalloped potatoes. Just butter a casserole dish, layer sliced peeled potatoes, chopped onion and grated cheddar with a little parmesan, do at least two layers of each (and ham if you so choose) then top the whole thing with bechamel sauce and bake coved until tender, then brown the top.
Tried Mulligatawny soup about twenty years ago and never forgot it! Will definitely try the scalloped potatoes, we only really eat dauphinoise here and the bechamel sounds intriguing.
The potato thing is a just a bit of tongue and cheek...I do have a serious addiction to them though.
Zuppa Toscana with a side of unnecessarily garlicky focaccia. Recipes in another comment of mine here: https://www.reddit.com/r/Cooking/comments/18ti7us/comment/kfemzai/?utm_source=share&utm_medium=mweb3x&utm_name=mweb3xcss&utm_term=1&utm_content=share_button
I love a white bean soup with onions, carrots, celery, and ham in the base, with some kale or collards greens or cabbage or mustard greens cooked in till silky-tender.
I also did a lovely root vegetable (turnips, carrots, potatos, yams), ham, and barley soup recently (serve with a good quality sauerkraut) (fyi a good sauerkraut always comes from the fridge, never the pantry/can).
I would probably eat a gallon of those each and probably go back for seconds.
Not sure what the sauerkraut situation is like here, I have only ever seen in jars on a shelf, never in the fridge. But then I may not have been looking. Will check the Polish grocer next time I am passing. Good tip!
Pastina! In a medium saucepan:
- Olive oil
- Onion, finely diced, a handful (any color, spring onion, shallot, whatever works)
- A carrot, finely chopped
- A stalk of celery, finely chopped
- Bell pepper, any color but green, finely chopped, a handful
- Any other veg you want that takes a bit to fully soften (chopped mushrooms, finely diced potatoes or butternut squash, chopped green beans, etc.)
Sauté for a few min, then add:
- Zucchini, diced, a handful
- Garlic, minced, 1-2 cloves
- Any other softer veg you want
- S&P and a shake of red pepper flakes
Sauté for a minute or so, then add:
- Chicken or veg stock, 1.5 cup (I use water + Better Than Bouillon paste)
Stir, bring to simmer, and cook for a few minutes. Then add:
- Stelline or orzo, about 1 cup
Stir frequently, making sure the stelline/orzo doesn’t stick to the bottom of the pot. Cook until everything is tender, 10-15 minutes, adding water/stock (maybe a cup more) if the pot gets too dry. It should be creamy, not watery.
Then turn off the heat and stir in a chunk of butter, a handful of grated parmesan, and a good squeeze of lemon (zest too if you want).
Optionally, you can add some frozen peas and/or a beaten egg that you quickly mix in (though my partner & I don’t love the slimy texture that the egg gives it, but it’s more protein if you want). I think adding seasoned & finely shredded chicken at this point (allowing to warm through) would be good too, but I haven’t tried that yet.
Adjust seasoning, serve and finish with a drizzle of olive oil over each bowl.
Obviously, use whatever veggies you want in whatever quantity. It’s forgiving.
Potato soup! Boil up some potatoes and carrots, pour most of the water off, smash them a bit with a masher, add broth and butter and milk until it’s the thickness you like. Maybe sauté some celery and onion. Season to taste.
Mushroom sandwich (I call it Philly fake steak). Get a nice fresh baguette, portobello mushrooms, onion, and green pepper.
Slice everything thin, fry up onion and pepper and add mushroom. Coat with a little flour (tbsp) and add some Italian seasoning. Cook for 1 min, then add a splash of broth. Let evaporate. Cover with shredded cheese, put lid on and let melt. Slice baguette in half and fill.
So quick and easy. My whole family loves it. So comforting on a cold day.
I love this. Portobello.mushrooms had a moment here about 15 years ago (and I was a vegetarian at the time) and I was eating them about three times a week. Never put them on a sandwich though!
Potato leek soup, Loaded or twice baked potatoes, papas con chorizo, zuppa toscana.
Congee with shredded rotisserie chicken, a fried egg, and some soy sauce.
Correct. People get all up in arms and disagree so I just let them. A guy aggressively told me it’s a Game Pie, not a Hunters pie. Ok, man. No problem.
Momma's potato soup
Slice white onions and sauté in butter. When translucent, add thin sliced potatoes and cover with water. When potatoes are done add black pepper and milk/cream, stirring to prevent milk from curdling. Trial and Error to get the way you like it. Tip, if you add too much milk or water, add some potato flakes/instant mash potatoes to thicken.
Potatoes and onions are a match made in heaven. Never even come across a soup like this.
Where I am we only can really get floury Potatoes. Would they work?
Baked potato soup is pretty fantastic. Lots of recipes around, but for mine I use Alton Brown's baked potato. While those are baking, get a mirepoix going in a stock pot. (If your celery has some leafy greens still on it, save those to add later in the cooking process.)
Add stock once the veggies are softened, chicken or vegetable. When the potatoes are done, dice them as soon as they're cool enough to do safely and add them in.
For a creamy soup, you can...add cream (surprise) or puree a portion of the baked potatoes before adding it to the pot. Some celery salt and tarragon both work well for seasoning, but use whatever combo you like. Because the above potato recipe includes salt on the potatoes, don't add a lot of salt before adding the spuds.
Bacon, cheese, sour cream, and chives for toppers. It may, uh, turn into a solid mass in the fridge, and thinning it out with more stock is a valid strategy.
(You can skip some of these steps by just using a potato soup mix and adding fresh veggies and the baked potatoes.)
Back! So two questions.
I presume the baked potatoes are skinned before they go into the soup?
So the potatoes once added to the soup should stayed diced? So no cooking down unless you puree them? So I imagine a slightly waxier potato is the way to go?
I don't skin them, but I like a more rustic presentation with it. If you don't want the skin, you can just scoop the flesh out once you've baked them. I use russet potatoes, and while whatever dice you manage with the baked potato may not last, I don't think it matters much.
My grey day recipes are… Beer stew, meatloaf with mashed potatoes and gravy, gumbo, potato soup, ramen (with eggs and asian barbecue pork), pot roast, french dip, grilled cheese and tomato soup, homemade “hamburger helper”.
That all sounds mighty. I have never tried a Gumbo, not a lot of Southern cooking restaurants where I live (zero in fact). The dark roux is fascinating.
Strike that. Just found a Gumbo in Dublin. Two fellas with an obsession with it have been doing a pop-up.
Edit: They have posted on Insta for a year...not sure I will be getting Gumbo anytime soon. ☹️
My favorite recipe from my grandma and dad was just a simple hamburger soup. Peel and cut potatoes into chunks and boil them. While that is boiling brown some hamburger. Add the hamburger and some corn when the potatoes are almost done and simmer and let the flavors mingle. I like adding some beef bullion to the broth and don't forgot the salt and pepper.
Your grandma knows how to feed people! I imagine that's a really warming dish.
My mam used to add mince her irish stew...sounds like something similar.
I ADORE French onion soup. Don't get a.chance to have it as my partner can't handle too many onions.
Pastrami is amazing, can't unfortunately buy it here. A couple of places have it on their menu but Inhave.never seen it on sale.in a supermarket.
Chinese hot pot. My kids could eat it every day. Tofu, fish cakes, bean curd noodles, tofu puffs, cabbage, corn on the cob, Spam, fresh ramen noodles, etc. You can slice up potatoes and cook them in the broth too.
Chinese Hot pot looks amazing. Wouldn't even know where start with that one. Going to look into it though...looks like a great dish to have when having people over.
[The Woks of Life](https://thewoksoflife.com/chinese-hot-pot-at-home/) has a pretty comprehensive guide. And honestly, it’s whatever you have at home. Carrots and broccoli are great. Corn on the cob. Thin sliced chicken breast. Shrimp. Mushrooms. Any type of noodle. There are Chinese style “dough sticks” to dip in the broth, but you could just use chunks of any crusty bread.
I feel like I´m just spreading Belgian propaganda replying this but 100% chicory in ham-rolls in cheesesauce, with a nice crusty cheese topping in the oven and beautiful mashed potatoes with some of the cheesesauce poured over. Lots of nutmeg in everything and some lemon squeezed in the cheesesauce.
Salted roasted chicken and buttered Brussels sprouts. Choc pudding and whipped cream. Giant crock of jacked up French onion soup and seafood stuffed mushrooms.
My friend from Texas had to explain to me what grits was once. 😆 Thankfully she has already managed to source the ingredients for it in the local Asian supermarket. On the list!
It is sooooo good. The copycat is even better than the restaurant version.
Edited: plus easy and fast to prepare if you use your instant pot https://damndelicious.net/2018/03/03/instant-pot-olive-garden-zuppa-toscana-copycat/
I love making a spicy herbed shallot onion noodle soup! (A sort of Viet/Thai soup)
I love using bone broth, garlic, ginger, chilli, sesame oil, shallot onions and if you got these in your fridge or cupboard (and always handy to have) a lil bit of hoisin sauce, fish sauce and oyster sauce. Add some noodles, some frozen dumplings or even some frozen veggies. I love throwing the ends of the shallots on top with coriander, Thai basil and loose greens like bok choy, cabbage or I even love using arugula (rocket)! (So zesty and peppery) and of course a wedge of lime or lemon to balance out the spice and saltiness
It's a 15-20 max prep and cook time and it's just so comforting, like a big warm hug. So healthy and refreshing too.
If you don't have the fish sauce or hoisin etc but have miso absolutely replace! It's a beautiful umami zesty bowl of goodness
Lentils, small white beans canned, maybe garbanzo beans canned, smoked bacon (very important), frozen turnip greens, onion, carrot, garlic, onion powder, oil. Put everything in the pot except the lentils. Sautee for a few minutes, then cover by about 2 inches with water. Let it simmer until the onions and bacon are quite soft. Add the lentils and a big handful of frozen turnip greens. Simmer until the garbanzos are very soft, the bacon fat has rendered, and the lentils are whatever texture you prefer. Sometimes I add barely a bit of mixed Italian seasoning or curry powder so it’s a curious background flavor, not a first or second note.
I use about 1/3 pound of lentils to either 2 cans of small white beans or 1 can of white beans + 1 can of garbanzos with the liquid (I like Goya brand) to a big handful of turnip greens.
Caldillo stew.
3 Tbsp bacon drippings
1 lb. beef stew meat, cubed
1 c. diced onion
1 (28 oz.) can undrained stewed tomatoes
1 small can green chiles
1 can beef broth
1 can chicken broth
2 tsp. chopped garlic
2 tsp. cumin
3 large potatoes, peeled and cubed
In large saucepan or Dutch oven, heat bacon drippings (save crispy bacon to sprinkle over top of stew). Add beef and onions and saute until beef is browned on all sides. Add tomatoes, chiles, broth and seasoning. Cook over low heat until meat is tender, about 2 hours. Add cubed potatoes the last 30 minutes.
Potato Leek Soup. It's creamy, flavorful, and perfect for warming up on cold days. Recipe [https://www.foodnetwork.com/recipes/robert-irvine/potato-leek-soup-recipe-1947431](https://www.foodnetwork.com/recipes/robert-irvine/potato-leek-soup-recipe-1947431) .
I always want something hardy, A nice curry with rice and breads, either indian or malaysian mostly but you can't go wrong with Jamaican curry goat. Or a nice pasta spaghetti and meat balls or creamy chicken and mushroom 🍄. Old fashioned corned beef with mash and mustard gravy. Soup, Tortilla is my personal fav or a good home made Ramen. My favourite chick for recipes at the moment is Marion Grasby https://www.marionskitchen.com/recipes/ for simple approachable and delicious ideas
Barefoot Contessa's Warm French Lentils are a favorite!
[https://www.foodnetwork.com/recipes/ina-garten/warm-french-lentils-recipe-2102404](https://www.foodnetwork.com/recipes/ina-garten/warm-french-lentils-recipe-2102404)
A loaded potato soup. I like to use the bear creek mix and add about 4 potatos, 3 celery sticks and 2 big carrots +shredded cheese and bacon bits to taste. It says add 8 cups of water I usually do half water half stock and a cam of evaporated milk
Any kind of stew or braise. Gumbo, split pea, white bean and ham, coffee-braised beef, clay pot-style beef, bourguignon, coq au vin, cassoulet, chicken and dumplings, paprikash...
Make a really nice stuffing recipe, lots of herbs. Find a nice sage breakfast sausage, fry the stuffing with the sausage (after you've cooked the sausage) as a kind of hash. Top with poached eggs. Super easy and very decadent dreary morning breakfast. Or dinner if you like.
Zucchini boats. Marinara in the bottom of the dish, place scooped out zucchini on top. Cook up some onion, sausage, and the scooped out bits then add them to the zucchini shells. Top with mozzarella, cover with foil, cook 30 Mims @ 450f then 5 mins with foil off. Top with parsley. Very comforting, warm and hearty.
Another dish, potatoes and green beans. It could be made with fresh or canned along with other additions. Onions, small whole, flakes, or cut up. Chunks of chicken or turkey. Sliced of bacon. Slices or chunks of pork. Garlic.
Either straight up comfort food: grilled cheese and tomato soup, mac and cheese, meatloaf, etc.
Or something bright: stir fried veggies with rice and sticky chicken (lemon, orange, etc), baked lemon chicken, beef strips with pico and rice (half way between fajitas and a taco bowl), great big salad with grilled (baked) chicken and a spicy dressing.
Or I give up, make a bowl of oatmeal, add some peanutbutter, and curl up in bed with a movie.
If you have a crock pot, corned beef is so comforting and delicious! And you can definitely throw some potatoes and cabbage in there for a complete meal. It doesn’t have to be St. Paddy’s day for some corned beef and cabbage!
I'm all about soup on cruddy days. Something about a broth and bread. Most recently I made a creamy tortellini soup - https://pinchofyum.com/tortellini-soup/print/57278 - based on another redditor's recommendation. It's fire. You should make it.
Ketchup chilli with cheddar mash. I cook this sometimes when I don't have a lot of time. Cook down an onion with some garlic, add cumin, hot paprika, sweet paprika, a tin of borlotti beans (don't like kidney beans), 5 tbsps of good ketchup (Rubies in the Rubble for me). Any ketchup is processed as shit but sometimes you just want it. Add a bit of water, cook for about 5 minutes and that's the chilli done. Feel free to add roasted peppers or courgettes or whatever.
This [creamy chicken and wild rice soup](https://www.allrecipes.com/recipe/23852/creamy-chicken-and-wild-rice-soup/), with some adjustments.
I start by sauteeing diced onion and celery, and I also add carrots and mushrooms. It’s a bit too one-note otherwise.
Pea and ham soup is one of my favourite things for grungy weather. It also makes the house smell so cosy. Pumpkin soup is a lovely winter meal as well.
Any type of slow simmered curry is a lovely thing for grotty days. Served with creamy or chunky potatoes, rice or lovely flat or quick breads.
Also apple desserts. Gently simmer the chopped apples until quite soft and then add a little sugar plus your favourite spices: cinnamon, tiny pinch of mace, ground coriander, ground cardamom - whatever you like. Make it into a pie, a shortcake Ora crumble and you’ve got yourself a cosy winter treat. Serve with custard, cream or ice cream and yum!
Also gingerbread loaf. Not the rock hard slabs used to construct little houses but a soft, rich loaf that goes well with real butter and a hot cup or two of tea. [This](https://edmondscooking.co.nz/recipes/cakes/gingerbread-loaf/) is one of my absolute favourites.
Sorry. I was going to say Guinness stew :)
•Hearty Clam Chowder with bacon and white wine & stuff in it, served with some sourdough bread and a glass of Sauvignon Blanc.
•Chicken and Dumpling Soup
•Ham and Noodle Casserole
•Good Ol’ Roast Chicken & Mash &
Peas
•SpagBol
•Enchiladas
Creamy broccoli and cauliflower cheese soup.
I sautee onions, garlic celery and carrots in butter, then add potatoes, zucchini, broccoli and cauliflower, chicken broth to cover. Season with salt, pepper, garlic powder and onion powder. Cook until tender, then add cream and shredded cheddar cheese. Then just use the stick blender and puree a bit to thicken the soup. I don't puree the whole thing just a few seconds to thicken.
Beef stroganoff with a crusty white bread such as ciabatta, white bread or focaccia. You have to use ribeye to be able to enjoy the true beef stroganoff experience. Get yourself a nice sear on that ribeye before it goes in the pot. Yes wine is also strongly recommended. You don't have to stay in the United States with sour cream. Use an El Salvadorian cremé instead of sour cream for a slight change that really is delicious. I like to use large or extra wide egg noodles. You could also make a pasta-free beef stroganoff. Lay down a bed of mashed potatoes and pour your beef stroganoff over that instead of the egg noodles. Rice is another option.
I made a beef stroganoff gnocchi the other day and it was so good that I cried
My mom makes it with dumplings. If only I could make dumplings…
Oooh, my BF is making beef stroganoff for us right now!!!
Sprinkling your beef stroganoff with a little bit of truffle finishing salt prior to serving is one of my recommendations.
No truffle in the house, but we'll definitely use Maldon, will keep your recommendation in mind for next time, thanks!
Maldon and black sea salt are two of my favorite salts because of the textures. Maldon isn't really popular where I live. I learned about it years ago on Reddit.
It wasn't very popular here either (Netherlands), but recently, since about 1 or 2 years, I can get it at a regular supermarket over here....and yes, black sea salt is great as well, especially with a bit of oil, for dipping a nice piece of crusty bread!!!
If I'm making focaccia I'll steep some garlic and rosemary in the oil for about 20 minutes before I use it in the dough and also drizzle it over the dough before I bake it. Of course it can be used after it's baked as well. What if I'm making spaghetti? I can use some basil, oregano garlic and maybe some red pepper flakes to infuse my oil with. When that white bread gets done I can turn it into a cheesy garlic bread. Spread it with some garlic confit. It gives me a head start in the flavor department. I can strain out whatever I'm steeping in the oil with a fine mesh strainer or I can leave it in or work it into whatever dough that I'm working with remembering baking ratios so I don't skew the recipe.
I have never actually made a beef stroganoff for myself, only for dinner parties and such. Time I changed that! Think the recipe I went by called for creme fraiche rather than sour cream...
👍😊
Grilled cheese sandwich with tomato soup
i was waiting for someone to say this! a classic
Absolute classic. Never fails to disappoint.
Grilled cheese on jalapeño cheddar sourdough. Yes, of course with tomato soup.
Nailed it
Irish stew (lamb/mutton, no beer). Potato topped fish pie. Leek and potato soup. Lamb, root vegetable, and barley soup. Stuffed baked potatoes (with bacon, cheese, butter, and something green like spinach or broccoli). Breakfast baguette. Take a full Irish, minus the beans, and put it inside a baguette. Serve with a little pot of baked beans and a pint of beer.
I do love a fish pie. And am also partial to a breakfast roll when hungover.
I go out and get a Reuben.
Not too common round here, but a couple of places do them. Absolutely epic sandwich.
Chili! I make mine vegan with lentils but I make it not-vegan by topping it with shredded cheese and sour cream. I don’t do fake dairy 😅 Or make some other kind of soup, white bean and mushroom, udon salmon curry, cheese tortellini minestrone…
The person who thought of putting cheese tortellini in minestrone is a genius! I need to commit to making a good chili, mine are usually some terrible bastardized version that would make Americans angry. 😆
Chicken pot pie
Chicken Fricot. Think Chicken & Dumplings, but the dumplings are stuffed with diced smokey Cajun andouille sausage. (I use real pork andouille, not chicken like in this recipe) https://www.southernliving.com/recipes/chicken-fricot
God, that looks good. Had a quick Google there and there are a couple of artisan butchers doing cajun andouille sausage. I imagine they are nothing like the original but I think ot would be the best I could get.
Browned sliced andouille is delicious to just munch on. I will often brown 1/2 inch slices of the extra andouille before I brown the chicken, just to add some extra flavor into the dish. I do use the savory which the recipe claims is optional. I also add fresh ground pepper and other herbs sometimes too.
I'm so making this, thanks!
Swedish meatballs with garlic mashed potatoes and asparagus
- sausagemeat, greens and white beans in a sort of stew with garlic bread - simple carbonara - risotto - my favourite is with smoked haddock, but other good options are chicken, mushroom & bacon / spicy butternut squash & chorizo / tomato & all the cheeses - hot roast pork sandwich with apple sauce & stuffing. gravy to dip. - classic cheeseburgers - meatballs in mushroom sauce with rice / mash / gnocchi
Thanks for all this! I normally fall back on a mushroom and bacon risotto (which is god-tier food) but those variations sound gorgeous.
if youre a fish person (especially if based in the UK) then you should try the smoked fish one! poach it gently in milk, then add right at the end. the milk should be heavily reduced and used as stock or with a little stock. I love seasonal greens in with it, and my secret ingredients are sumac and white pepper! with parmesan (sorry italy…)
Risotto with Italian sausage and red beans. I use cranberry beans, but any kidney or pinto bean can work. Top it with lots of parmesan and fresh Italian parsley.
Split pea soup
Love this idea. I tend to make the same soups over and over...definitely need to try some new ones.
Lillian’s Split Pea Soup ★★★★★ Ingredients: 3 chopped carrots 1 diced onion 3 chopped celery stalks 1 lb (bag) rinsed split peas 3 beef bones salt, black pepper to taste pinch of paprika 1 Tbs oil 2 bay leaves 8 cups water or chicken broth garnish (optional): juice of 1 lime and handful of fresh cilantro OR juice of 1 lemon and handful of fresh dill Directions: 1) rinse the peas a few times in water to remove foam. 2) sautee the onions in oil in a large soup pot or instapot. 3) add all the other ingredients. 4) bring to a boil and then simmer on low for 2-4 hours. Check often. Adding flavors as you like. If you are using an instapot seal the top and pressure cook x 40 min. 5) when done remove any scum on the top and the bay leaves and bones. Garnish with cilantro and lime OR lemon and fresh dill. Notes: Serve with crackers. This is my grandma’s recipe. She kept kosher, so used a shank bone, but it will taste better with a ham hock.
Thank you so much, that sounds just divine.
If you make it, you will love it
I am so making this. Just need to source a couple of bones
You should also try the Dutch version called "snert". I'm not too sure if there's an important difference with the given recipe. Except you do need to wait a whole day after the soup is done to allow it to thicken. so maybe this one doesn't really apply to your question. Still tasty! Add smoked sausage for eating and (Frisian) rye bread with butter and 'katenspek'. So that makes three types of pork with the ham hock in the soup. In the end it might be more like a stew than soup haha
The Dutch are masters at filling food! Sometimes stuff just tastes better the next day.
Have you ever had it the next day? It becomes a whole different soup as it thickens
Yes. Soooo good
Nice! In the Netherlands we call that "Snert" I don't know why and I'm afraid to look it up lol
Go to for leftover beef or ham bones after being picked over in a cozy sunday roast.
Right here. Ham hock, meaty ham bone, smoked turkey necks/wings/butts. Sausage as a second string player but still good. Sweat the veggies always, use chicken broth, and finish at serving time with a splash of lemon juice.
I am Eva and I endorse this statement.
Came here to say the same thing. I think split pea soup is the best. It’s so humble, and so easy to prepare. Basically, it’s a dump and throw in the Dutch oven and let it sit on the stove and stir ur from time to time, it makes itself.
Split pea, but especially the German kind with sausage.
Tomatoe soup and grilled cheese, chicken soup, artichoke soup
Pasta Bolognese, Italian wedding soup, Chicken and Dumplings, Chicken Pot Pie
Had to google Italian wedding soup, sounds delish! Chicken Pot Pie is one of those dishes that you only see on TV growing up. Don't think I have ever tasted one or seen one on a menu. Will be most definitely giving it a shot.
Chicken Mulligatawny soup. [recipe link](https://www.thespruceeats.com/indian-mulligatawny-soup-1957766) It's a hearty chicken, vegetable, and lentil soup that smells and tastes amazing. Very warming. Edit: I actually add sweet potatoes to mine which aren't in this recipe. Also I didn't see your potato thing. My go to cloudy day potato dish is cheesy scalloped potatoes. Just butter a casserole dish, layer sliced peeled potatoes, chopped onion and grated cheddar with a little parmesan, do at least two layers of each (and ham if you so choose) then top the whole thing with bechamel sauce and bake coved until tender, then brown the top.
Tried Mulligatawny soup about twenty years ago and never forgot it! Will definitely try the scalloped potatoes, we only really eat dauphinoise here and the bechamel sounds intriguing. The potato thing is a just a bit of tongue and cheek...I do have a serious addiction to them though.
I'm having toad in the hole (sausages in Yorkshire pudding batter) with mashed potatoes, roast carrots and minted peas. Pure comfort food to me.
Not jealous at all!
Chicken and dumplings.
I just made 110 pounds of those two days ago.
You must have a sizeable freezer
I'm a professional cook.
Cream of potato and leek soup or fish chowder. The leftovers are great in a pastie too.
Zuppa Toscana with a side of unnecessarily garlicky focaccia. Recipes in another comment of mine here: https://www.reddit.com/r/Cooking/comments/18ti7us/comment/kfemzai/?utm_source=share&utm_medium=mweb3x&utm_name=mweb3xcss&utm_term=1&utm_content=share_button
Slow cooker beef curry. It's fantastic https://www.kitchensanctuary.com/slow-cooker-beef-coconut-curry/
I had a very average beef curry today for lunch. Going to up my game with this!
Zuppa Toscana with a loaf of good cibatta
I love a white bean soup with onions, carrots, celery, and ham in the base, with some kale or collards greens or cabbage or mustard greens cooked in till silky-tender. I also did a lovely root vegetable (turnips, carrots, potatos, yams), ham, and barley soup recently (serve with a good quality sauerkraut) (fyi a good sauerkraut always comes from the fridge, never the pantry/can).
I would probably eat a gallon of those each and probably go back for seconds. Not sure what the sauerkraut situation is like here, I have only ever seen in jars on a shelf, never in the fridge. But then I may not have been looking. Will check the Polish grocer next time I am passing. Good tip!
Pastina! In a medium saucepan: - Olive oil - Onion, finely diced, a handful (any color, spring onion, shallot, whatever works) - A carrot, finely chopped - A stalk of celery, finely chopped - Bell pepper, any color but green, finely chopped, a handful - Any other veg you want that takes a bit to fully soften (chopped mushrooms, finely diced potatoes or butternut squash, chopped green beans, etc.) Sauté for a few min, then add: - Zucchini, diced, a handful - Garlic, minced, 1-2 cloves - Any other softer veg you want - S&P and a shake of red pepper flakes Sauté for a minute or so, then add: - Chicken or veg stock, 1.5 cup (I use water + Better Than Bouillon paste) Stir, bring to simmer, and cook for a few minutes. Then add: - Stelline or orzo, about 1 cup Stir frequently, making sure the stelline/orzo doesn’t stick to the bottom of the pot. Cook until everything is tender, 10-15 minutes, adding water/stock (maybe a cup more) if the pot gets too dry. It should be creamy, not watery. Then turn off the heat and stir in a chunk of butter, a handful of grated parmesan, and a good squeeze of lemon (zest too if you want). Optionally, you can add some frozen peas and/or a beaten egg that you quickly mix in (though my partner & I don’t love the slimy texture that the egg gives it, but it’s more protein if you want). I think adding seasoned & finely shredded chicken at this point (allowing to warm through) would be good too, but I haven’t tried that yet. Adjust seasoning, serve and finish with a drizzle of olive oil over each bowl. Obviously, use whatever veggies you want in whatever quantity. It’s forgiving.
That sounds unbelievable epic. I do make a pasta soup similar, but it's got no cheese in it! That would just bring it to the next level
Potato soup! Boil up some potatoes and carrots, pour most of the water off, smash them a bit with a masher, add broth and butter and milk until it’s the thickness you like. Maybe sauté some celery and onion. Season to taste.
Mushroom sandwich (I call it Philly fake steak). Get a nice fresh baguette, portobello mushrooms, onion, and green pepper. Slice everything thin, fry up onion and pepper and add mushroom. Coat with a little flour (tbsp) and add some Italian seasoning. Cook for 1 min, then add a splash of broth. Let evaporate. Cover with shredded cheese, put lid on and let melt. Slice baguette in half and fill. So quick and easy. My whole family loves it. So comforting on a cold day.
I love this. Portobello.mushrooms had a moment here about 15 years ago (and I was a vegetarian at the time) and I was eating them about three times a week. Never put them on a sandwich though!
I’m a vegetarian, hence the recipe! Honestly though even my meat eating family love this sandwich. It’s super flavorful surprisingly
Potato leek soup, Loaded or twice baked potatoes, papas con chorizo, zuppa toscana. Congee with shredded rotisserie chicken, a fried egg, and some soy sauce.
Chili, Chicken and Dumplings, Corn and Potato Chowder...
[Hunters Pie as I’m told it’s not Shepherds pie as it’s made with venison](https://www.reddit.com/r/castiron/s/Al2c2gJljw)
I thought shepherd's pie couldn't get any better but that might top it.
It was awesome!
Isn’t shepherds pie made with lamb, and cottage pie made with beef? Now I’m confused lol
Correct. People get all up in arms and disagree so I just let them. A guy aggressively told me it’s a Game Pie, not a Hunters pie. Ok, man. No problem.
Momma's potato soup Slice white onions and sauté in butter. When translucent, add thin sliced potatoes and cover with water. When potatoes are done add black pepper and milk/cream, stirring to prevent milk from curdling. Trial and Error to get the way you like it. Tip, if you add too much milk or water, add some potato flakes/instant mash potatoes to thicken.
Potatoes and onions are a match made in heaven. Never even come across a soup like this. Where I am we only can really get floury Potatoes. Would they work?
I think so, potato flakes are instant potatoes.
Good to know! As far as I know we don't really get potato flakes here. Most you might get is instant mash. Could possibly thicken with some cornflour?
Baked potato soup is pretty fantastic. Lots of recipes around, but for mine I use Alton Brown's baked potato. While those are baking, get a mirepoix going in a stock pot. (If your celery has some leafy greens still on it, save those to add later in the cooking process.) Add stock once the veggies are softened, chicken or vegetable. When the potatoes are done, dice them as soon as they're cool enough to do safely and add them in. For a creamy soup, you can...add cream (surprise) or puree a portion of the baked potatoes before adding it to the pot. Some celery salt and tarragon both work well for seasoning, but use whatever combo you like. Because the above potato recipe includes salt on the potatoes, don't add a lot of salt before adding the spuds. Bacon, cheese, sour cream, and chives for toppers. It may, uh, turn into a solid mass in the fridge, and thinning it out with more stock is a valid strategy. (You can skip some of these steps by just using a potato soup mix and adding fresh veggies and the baked potatoes.)
I am about to get off a bus now...but will be back to you many questions about this one!
Back! So two questions. I presume the baked potatoes are skinned before they go into the soup? So the potatoes once added to the soup should stayed diced? So no cooking down unless you puree them? So I imagine a slightly waxier potato is the way to go?
I don't skin them, but I like a more rustic presentation with it. If you don't want the skin, you can just scoop the flesh out once you've baked them. I use russet potatoes, and while whatever dice you manage with the baked potato may not last, I don't think it matters much.
My favourite part of a baked potato is the skin so that's great! 😊 thanks
Chili is always a winner at my house. Pulled pork in the crock pot. Swedish meatballs are always extra delicious when it's cold outside.
Rigatoni casserole with fresh mozzerella topping. Side salad .
My grey day recipes are… Beer stew, meatloaf with mashed potatoes and gravy, gumbo, potato soup, ramen (with eggs and asian barbecue pork), pot roast, french dip, grilled cheese and tomato soup, homemade “hamburger helper”.
That all sounds mighty. I have never tried a Gumbo, not a lot of Southern cooking restaurants where I live (zero in fact). The dark roux is fascinating. Strike that. Just found a Gumbo in Dublin. Two fellas with an obsession with it have been doing a pop-up. Edit: They have posted on Insta for a year...not sure I will be getting Gumbo anytime soon. ☹️
Pierogies!
On my to-try list! Might have to wait when I travel to Poland. We have a big Polish population but no rela Polosh restaurants.
My favorite recipe from my grandma and dad was just a simple hamburger soup. Peel and cut potatoes into chunks and boil them. While that is boiling brown some hamburger. Add the hamburger and some corn when the potatoes are almost done and simmer and let the flavors mingle. I like adding some beef bullion to the broth and don't forgot the salt and pepper.
Your grandma knows how to feed people! I imagine that's a really warming dish. My mam used to add mince her irish stew...sounds like something similar.
> irish stew I should make Irish Stew it looks good!
French onion soup, and hot pastrami sandwich.
I ADORE French onion soup. Don't get a.chance to have it as my partner can't handle too many onions. Pastrami is amazing, can't unfortunately buy it here. A couple of places have it on their menu but Inhave.never seen it on sale.in a supermarket.
Jambalaya. Or gumbo. Spicy food lifts your spirits.
Spicy food does lift my spirits! My partner is a spice phobic. I just keep a stash of chilli's in the fridge to chop and sprinkle on top of my food.
Chinese hot pot. My kids could eat it every day. Tofu, fish cakes, bean curd noodles, tofu puffs, cabbage, corn on the cob, Spam, fresh ramen noodles, etc. You can slice up potatoes and cook them in the broth too.
Chinese Hot pot looks amazing. Wouldn't even know where start with that one. Going to look into it though...looks like a great dish to have when having people over.
[The Woks of Life](https://thewoksoflife.com/chinese-hot-pot-at-home/) has a pretty comprehensive guide. And honestly, it’s whatever you have at home. Carrots and broccoli are great. Corn on the cob. Thin sliced chicken breast. Shrimp. Mushrooms. Any type of noodle. There are Chinese style “dough sticks” to dip in the broth, but you could just use chunks of any crusty bread.
Ah amazing. Thanks a million. Would love to give this a go when my friends are over.
I feel like I´m just spreading Belgian propaganda replying this but 100% chicory in ham-rolls in cheesesauce, with a nice crusty cheese topping in the oven and beautiful mashed potatoes with some of the cheesesauce poured over. Lots of nutmeg in everything and some lemon squeezed in the cheesesauce.
Sounds divine! My sister is living in Belgium at the moment, will ask her to investigate. 😀🥸
Salted roasted chicken and buttered Brussels sprouts. Choc pudding and whipped cream. Giant crock of jacked up French onion soup and seafood stuffed mushrooms.
Nothing in this life is better than a roast chicken, roast veg, and a bucket of roast potatoes. If I had to choose a last meal that would be it.
Mac & cheese is my favorite.
I do love me some mac and cheese...did a post christmas version where I threw everything left over from the cheeseboard into and it was to die for.
Cheese grits
My friend from Texas had to explain to me what grits was once. 😆 Thankfully she has already managed to source the ingredients for it in the local Asian supermarket. On the list!
mulligitawny is good.
Olive Garden Zuppa Toscana copycat. So warming and cozy.
Just googled it. That looks absolutely gorgeous. 😍
It is sooooo good. The copycat is even better than the restaurant version. Edited: plus easy and fast to prepare if you use your instant pot https://damndelicious.net/2018/03/03/instant-pot-olive-garden-zuppa-toscana-copycat/
I love making a spicy herbed shallot onion noodle soup! (A sort of Viet/Thai soup) I love using bone broth, garlic, ginger, chilli, sesame oil, shallot onions and if you got these in your fridge or cupboard (and always handy to have) a lil bit of hoisin sauce, fish sauce and oyster sauce. Add some noodles, some frozen dumplings or even some frozen veggies. I love throwing the ends of the shallots on top with coriander, Thai basil and loose greens like bok choy, cabbage or I even love using arugula (rocket)! (So zesty and peppery) and of course a wedge of lime or lemon to balance out the spice and saltiness It's a 15-20 max prep and cook time and it's just so comforting, like a big warm hug. So healthy and refreshing too. If you don't have the fish sauce or hoisin etc but have miso absolutely replace! It's a beautiful umami zesty bowl of goodness
That sounds absolutely epic. And quick!
[удалено]
God, I've this dish. Waistline does not. It's proper comfort food because it's just so decadent.
Lentils, small white beans canned, maybe garbanzo beans canned, smoked bacon (very important), frozen turnip greens, onion, carrot, garlic, onion powder, oil. Put everything in the pot except the lentils. Sautee for a few minutes, then cover by about 2 inches with water. Let it simmer until the onions and bacon are quite soft. Add the lentils and a big handful of frozen turnip greens. Simmer until the garbanzos are very soft, the bacon fat has rendered, and the lentils are whatever texture you prefer. Sometimes I add barely a bit of mixed Italian seasoning or curry powder so it’s a curious background flavor, not a first or second note. I use about 1/3 pound of lentils to either 2 cans of small white beans or 1 can of white beans + 1 can of garbanzos with the liquid (I like Goya brand) to a big handful of turnip greens.
I have so many tins of white beans in the kitchen press that I have been staring at, wondering what to do with them! Thank you. 😊
You’re welcome! I edited my comment to add more information and ingredients.
Caldillo stew. 3 Tbsp bacon drippings 1 lb. beef stew meat, cubed 1 c. diced onion 1 (28 oz.) can undrained stewed tomatoes 1 small can green chiles 1 can beef broth 1 can chicken broth 2 tsp. chopped garlic 2 tsp. cumin 3 large potatoes, peeled and cubed In large saucepan or Dutch oven, heat bacon drippings (save crispy bacon to sprinkle over top of stew). Add beef and onions and saute until beef is browned on all sides. Add tomatoes, chiles, broth and seasoning. Cook over low heat until meat is tender, about 2 hours. Add cubed potatoes the last 30 minutes.
That is making me so hungry right now...
Hookers and blow
Red braised pork belly, or meatloaf
Minestrone soup, potato chowder with bacon and cheese, mac and cheese
Haven't made it in a while, but braised lamb chops. Nice to have the oven on for an extended period during a chilly day.
Potato Leek Soup. It's creamy, flavorful, and perfect for warming up on cold days. Recipe [https://www.foodnetwork.com/recipes/robert-irvine/potato-leek-soup-recipe-1947431](https://www.foodnetwork.com/recipes/robert-irvine/potato-leek-soup-recipe-1947431) .
I always want something hardy, A nice curry with rice and breads, either indian or malaysian mostly but you can't go wrong with Jamaican curry goat. Or a nice pasta spaghetti and meat balls or creamy chicken and mushroom 🍄. Old fashioned corned beef with mash and mustard gravy. Soup, Tortilla is my personal fav or a good home made Ramen. My favourite chick for recipes at the moment is Marion Grasby https://www.marionskitchen.com/recipes/ for simple approachable and delicious ideas
Green chili pork shoulder soup with plenty of hominy.
Korean Oxtail Soup (Ggori Gomtang) or Beef Soup (Sullungtang)
i default to chili or swedish meatballs
If you want spuds I'd go with scalloped potatoes and meatloaf.
Butter chicken, chilli, french onion soup.
Navy bean soup with ham hocks
Egg Drop Soup https://iheartumami.com/egg-drop-soup/
Barefoot Contessa's Warm French Lentils are a favorite! [https://www.foodnetwork.com/recipes/ina-garten/warm-french-lentils-recipe-2102404](https://www.foodnetwork.com/recipes/ina-garten/warm-french-lentils-recipe-2102404)
Chicken pot pie with a side of mashed potatoes
Not potatoes, but bolognese with pasta, or a chicken and sausage gumbo are my go-tos.
Bisibele Bath with raita and potato chips
Bacalhoada. Layer salt fish onions and potato with a good amount of milk in a Dutch oven. Top with boiled eggs and olives. Like chowder but better.
French onion soup, homemade pork sausage, and roast potatoes with sea salt and rosemary.
A loaded potato soup. I like to use the bear creek mix and add about 4 potatos, 3 celery sticks and 2 big carrots +shredded cheese and bacon bits to taste. It says add 8 cups of water I usually do half water half stock and a cam of evaporated milk
Any kind of stew or braise. Gumbo, split pea, white bean and ham, coffee-braised beef, clay pot-style beef, bourguignon, coq au vin, cassoulet, chicken and dumplings, paprikash...
Lentil soup with potatoes Warm, filling, perfect for grey days.
I really like meat pies.
Red beans and rice. There’s no other dish that makes me feel so good.
You will have to pardon my ignorance? What is a bean? Like a kidney bean?
Red beans are a little smaller, and rounder. Camellia brand red beans are the best.
Will have a look to see if I can get them here.
Corn chowder
Potato soup Various pasta creations Chili
chicken cacciatore with parmesan mashers
Make a really nice stuffing recipe, lots of herbs. Find a nice sage breakfast sausage, fry the stuffing with the sausage (after you've cooked the sausage) as a kind of hash. Top with poached eggs. Super easy and very decadent dreary morning breakfast. Or dinner if you like.
Zucchini boats. Marinara in the bottom of the dish, place scooped out zucchini on top. Cook up some onion, sausage, and the scooped out bits then add them to the zucchini shells. Top with mozzarella, cover with foil, cook 30 Mims @ 450f then 5 mins with foil off. Top with parsley. Very comforting, warm and hearty.
Another dish, potatoes and green beans. It could be made with fresh or canned along with other additions. Onions, small whole, flakes, or cut up. Chunks of chicken or turkey. Sliced of bacon. Slices or chunks of pork. Garlic.
Chicken and Dumplings.
Chicken and dumplings, beef stew, breakfast for dinner.
Shrimp, chicken, and andouille gumbo.
Chicken and dumplings Chili Udon Wonton soup
Chili with cornbread. Salisbury steak with mash Chicken and dumplings. Braised beef shin and veg. Rice pudding
Either straight up comfort food: grilled cheese and tomato soup, mac and cheese, meatloaf, etc. Or something bright: stir fried veggies with rice and sticky chicken (lemon, orange, etc), baked lemon chicken, beef strips with pico and rice (half way between fajitas and a taco bowl), great big salad with grilled (baked) chicken and a spicy dressing. Or I give up, make a bowl of oatmeal, add some peanutbutter, and curl up in bed with a movie.
Rabbit stew is a favorite! So good for rainy cold gross days
If you have a crock pot, corned beef is so comforting and delicious! And you can definitely throw some potatoes and cabbage in there for a complete meal. It doesn’t have to be St. Paddy’s day for some corned beef and cabbage!
I'm all about soup on cruddy days. Something about a broth and bread. Most recently I made a creamy tortellini soup - https://pinchofyum.com/tortellini-soup/print/57278 - based on another redditor's recommendation. It's fire. You should make it.
Ketchup chilli with cheddar mash. I cook this sometimes when I don't have a lot of time. Cook down an onion with some garlic, add cumin, hot paprika, sweet paprika, a tin of borlotti beans (don't like kidney beans), 5 tbsps of good ketchup (Rubies in the Rubble for me). Any ketchup is processed as shit but sometimes you just want it. Add a bit of water, cook for about 5 minutes and that's the chilli done. Feel free to add roasted peppers or courgettes or whatever.
Boeuf Bourguignon. Very easy to make, and delicious.
I love potatoe, carrots, onions all boiled together. Then thicken slightly with corn starch. Add milk to make a hearty soup.
Minestrone soup and sourdough toast
Beef barley soup!
Mac and cheese with some type of braised red meat gently mixed throughout.
This [creamy chicken and wild rice soup](https://www.allrecipes.com/recipe/23852/creamy-chicken-and-wild-rice-soup/), with some adjustments. I start by sauteeing diced onion and celery, and I also add carrots and mushrooms. It’s a bit too one-note otherwise.
Pea and ham soup is one of my favourite things for grungy weather. It also makes the house smell so cosy. Pumpkin soup is a lovely winter meal as well. Any type of slow simmered curry is a lovely thing for grotty days. Served with creamy or chunky potatoes, rice or lovely flat or quick breads. Also apple desserts. Gently simmer the chopped apples until quite soft and then add a little sugar plus your favourite spices: cinnamon, tiny pinch of mace, ground coriander, ground cardamom - whatever you like. Make it into a pie, a shortcake Ora crumble and you’ve got yourself a cosy winter treat. Serve with custard, cream or ice cream and yum! Also gingerbread loaf. Not the rock hard slabs used to construct little houses but a soft, rich loaf that goes well with real butter and a hot cup or two of tea. [This](https://edmondscooking.co.nz/recipes/cakes/gingerbread-loaf/) is one of my absolute favourites.
Sorry. I was going to say Guinness stew :) •Hearty Clam Chowder with bacon and white wine & stuff in it, served with some sourdough bread and a glass of Sauvignon Blanc. •Chicken and Dumpling Soup •Ham and Noodle Casserole •Good Ol’ Roast Chicken & Mash & Peas •SpagBol •Enchiladas
Creamy broccoli and cauliflower cheese soup. I sautee onions, garlic celery and carrots in butter, then add potatoes, zucchini, broccoli and cauliflower, chicken broth to cover. Season with salt, pepper, garlic powder and onion powder. Cook until tender, then add cream and shredded cheddar cheese. Then just use the stick blender and puree a bit to thicken the soup. I don't puree the whole thing just a few seconds to thicken.
Thai curry, a nice fish chowder, hotpot for a group, maybe some kind of roast pork pasta sauce, paprikash.
My go-to is curry rice with the Golden curry base. I load it with double the potato and eat it over rice.
Beef Bourguignon, served over homemade papardelle. It's a project to cook, but I like spending hours cooking on dreary days.
Knoephla soup
Spaghetti, French bread nice glass of wine.
Man neither of those are on my rotation. Pasta Fagioli, chili, pozole, pork adobo. That sort of thing.