Comfort Foods for the coming cold weather.

Here is my recipe for Beer Cheese soup thought I would start this link and maybe we can share some recipes




Ingredients

1 1/2 cups diced carrots
1 1/2 cups diced onion
1 1/2 cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
2 cups beer
1/3 cup butter
1/3 cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish


Directions

1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat then puree veggies you can do this with a blender, food processor or stick blender

2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.

3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Leftovers freeze well

Navy Beans with Ham Hocks

What You Need

3 cups (1-1/2 pounds) dried navy beans
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
6 rashers of thick cut bacon, diced
3-4 carrots, sliced in to 1/4 inch discs
1 meaty smoked ham hock
2 cups chicken broth
2-1/2 cups water
Salt and pepper to taste

Git'r Done

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat then cover and let stand for 1 to 4 hours or until beans are softened. Alternate method would be to soak the beans over night in cold water, do what works for you.

Drain and rinse beans, discarding liquid. Bring a large Dutch oven or soup kettle up to medium heat, add bacon and diced onion and cook until bacon has rendered fat and onions are soft. Add the beans, tomatoes with juice, carrots, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender.

Add more water if necessary. Remove ham hock and let stand until cool enough to handle with bare hands. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. For a thicker soup smash some of the beans on the side of the pot with a sturdy spoon and mix well. Makes enough for 8 hungry people or 10 kids.

Serve with corn bread, biscuits, or sour dough bread. Share with your canine friends at your own peril.

Yum!!!!

We have Ham Hocks from our 4-H pig

If you want a twist on the Beer Cheese steam some broccoli florets and drop them in the hot soup about 5 minutes before eating.

Corn and Leek Soup w Thyme and Sage

http://www.royalyogabailey.com/green-go ... cipes.html (scroll down a bit)

Osso buco is my favorite, I am not real good at giving recipes but veal shanks cooked for 10 hours can't be beat.

Science Chic wrote:

drop out wrote: Osso buco is my favorite, I am not real good at giving recipes but veal shanks cooked for 10 hours can't be beat.

Doing that in your Big Green Egg?

No but I have a 9lb brisket coming that I plan to smoke for about 12 hours.
Osso Bucco is being done on the stove and in the oven.

Quinoa/lentil soup with tomatoes and kale

Great leftover dish if you have the quinoa and lentils cooked already from other meals. Took me only about 10 minutes to make this dish! Perfect when you get home late from work and are really hungry!

makes 1 serving

1 cup cooked quinoa
1 cup cooked French green lentils
1 cup heirloom tomatoes cut into chunks
¼ cup sundried tomatoes
1 tbl sp tomato powder or paste
2 cloves garlic, crushed
1 cup kale
1 cup filtered water
½ tsp Celtic sea salt or Himalayan salt
Pepper
½ tbl sp olive oil
Juice of ½ lemon
1 tbl sp coconut oil

Melt the coconut oil in a saucepan. Add the garlic, sauté till golden, add the tomatoes and kale, allow to soften. Add the quinoa, sundried tomatoes and lentils and 1 cup of filtered water, salt and pepper and the lemon juice. Cook for about 5 minutes. Drizzle with olive oil.

Beer-and-Bacon-Mancakes

Oops! Wrong thread.