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Autumn and food!
- Thread starter boatme99
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Hohopelli
Member
Looks great!
ACP230
Member
We had beef stew and apple crisp for lunch today.
Heated up the house a little while cooking too.
Heated up the house a little while cooking too.
shouldazagged
Absent Comrade
I cook soups, stews and chili the year around. But this time of year my craving is for root vegetables and various kinds of dark greens in hearty concoctions. The deep, earthy flavors are comforting to me.
I make a beef and vegetable soup with kale and kimchi which smells awful but tastes fiery and wonderful. Also like potatoes and turnips mashed together. With greens and chopped raw onion that's a dinner for me.
I like spicy-hot food anytime, but especially in fall and winter. Same with greens.
I make a beef and vegetable soup with kale and kimchi which smells awful but tastes fiery and wonderful. Also like potatoes and turnips mashed together. With greens and chopped raw onion that's a dinner for me.
I like spicy-hot food anytime, but especially in fall and winter. Same with greens.
labworm
US Veteran
Lot's of work and time spent making these, always make them in the fall and winter months.
Galapki, AKA “Guwampki” time is just around the corner.
Google time.
Galapki, AKA “Guwampki” time is just around the corner.
Google time.
Last edited:
OP
boatme99
Member
Lot's of work and time spent making these, always make them in the fall and winter months.
Galapki, AKA “Guwampki” time is just around the corner.
Google time.
Got some in the refrigerator.
Being from your area originally, I can tuck into some Yankee pot roast, Indian pudding, steamed brown bread, slumps, fools, and just about anything with cranberries.
coltle6920
Member
Best invention made was the crockpot (or slow cooker).I'll do the prep work the night before while watching TV.Sure beats being tied to the stove when you can be doing other things while dinner is cooking.
jdf1966
US Veteran
Lot's of work and time spent making these, always make them in the fall and winter months.
Galapki, AKA “Guwampki” time is just around the corner.
Google time.
u must share receipe for'guwampki''' or a skunk will darken your door..
OP
boatme99
Member
I'm thinking about getting one of those newfangled things. Not sure if they've got the bugs worked out of them yet.
DeathGrip
US Veteran
I'm gonna mis my wifes Goulash. She was a wonderful cook.
Before she passed we were talking about all of the things we could cook when the weather cools down a bit. Her goulash was number one on the list.
Dang, I mis her.
Before she passed we were talking about all of the things we could cook when the weather cools down a bit. Her goulash was number one on the list.
Dang, I mis her.
coltle6920
Member
I'm thinking about getting one of those newfangled things. Not sure if they've got the bugs worked out of them yet.
I have a 5 quart model...nothing fancy.Set the dial to low-high-off.You don't need anything with fancy digital settings.It sure is nice to be able to buy the cheapest cuts of meat and have it melt in your mouth.I guess the only limitation is your imagination.
labworm
US Veteran
Please no, not the dreaded skunk.
Recipe
1 *large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter - I use salted
1 large onion, chopped
1 garlic clove, finely chopped
2 cups cooked rice
8 ounces ground beef - I eliminate the pork and use 16 oz's beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Large Granny Smith apple, peeled, cored, and chopped
Note* I don't use green cabbage, I use Savoy cabbage, easier to use.
Salt and pepper to your liking, I use course Kosher salt.
When I make them, I would use 2 cabbages, and double up on everything, usually end up with about 30-36 which I freeze for later, they don't last long as I really like them.
Usually buy a 28 oz can of tomato puree, and pour a little into the 1 inch of water in the bottom of the stock pot I use, then when I layer the stuffed cabbage on top of one another I put some on each layer.
Bring the water in bottom of pot to a boil and reduce heat and let simmer, for about 4-5 hours.
Or follow the attached link and do it her way.
Lot of work so be prepared to spend some time making these, but the reward is well worth it.
Recipe instructions
I don't do step 6 at all in the first link.
Stuffed Cabbage Recipe | Martha Stewart
Video on them being made
Stuffed Cabbage With Martha Stewart's Mom, Part 1 Videos | Food How to's and ideas | Martha Stewart
Get to it now, warning: addiction guaranteed.
Marshwheeling
Member
Conchita made a big pot of chicken soup last night. By tonight, the noodles were a bit mushy so she added some frozen succotash for texture. A big dollop of hot sauce brought it right up to speed. Last week it was pozole. I expect to see some beans and ham hocks, and some lentil soup in the coming weeks. Those are both livened up by hot sauce.
On the near horizon, I see dome lutefisk coming, with meatballs, mashed rutabagas and potatoes, some lefse, cole slaw and rommegrot. Before too long, it will be Thanksgiving and the first holiday porketta, a carbonara, and I suppose a turkey for the traditionalists.
I got to agree, there is some pretty good eatin' this time of year.
On the near horizon, I see dome lutefisk coming, with meatballs, mashed rutabagas and potatoes, some lefse, cole slaw and rommegrot. Before too long, it will be Thanksgiving and the first holiday porketta, a carbonara, and I suppose a turkey for the traditionalists.
I got to agree, there is some pretty good eatin' this time of year.
