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It's very cold today

Posted by on Nov. 16, 2009 at 11:59 AM
  • 5 Replies

What are some of your cold weather favorites :O)

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    Loving wife and mommy to three wonderful babies :O)

by on Nov. 16, 2009 at 11:59 AM
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Replies (1-5):
FAWilliams
by on Nov. 16, 2009 at 12:03 PM

definitely chili. If it ever starts staying cold for more than a couple days I might even make some...haha 

s.t.e.p.h
by on Nov. 16, 2009 at 2:31 PM

I agree! I make chili and cornbread or I'll make beef stew with fresh bread.

Quoting FAWilliams:

definitely chili. If it ever starts staying cold for more than a couple days I might even make some...haha 


((*Steph-23 year old stay at home momma to my 3 March babies:Elijah,Brayden and Hannah.

andrea2280
by on Nov. 17, 2009 at 8:12 AM

Wisconsin Chili or Meatball soup are my favs on a cold day.

rkoloms
by on Nov. 17, 2009 at 8:30 AM

Chili is the best warm-up! Here are my two favorites:

Best Chili Ever
2 (28-ounce) can diced tomatoes
4 cups vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen baby lima beans or regular lima beans or corn
1 cup chopped onion
1/2 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 can tomato paste
2 tablespoons chili powder, or more to taste
2 tablespoons dried Mexican oregano or regular oregano (or more to taste)
2 teaspoons ground cumin (or more to taste)
1 teaspoon ground coriander (or more to taste)
1 to 2 teaspoons cayenne pepper
1-2 Tbl masa, mixed with cold water
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves
Salt to taste (I add this last)

If you don't have a slowcooker, this can simmer on the stove; stir and add liquid as needed. In a slow cooker, combine all ingredients but the masa, shredded cheese, cilantro and salt. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Five to 10 minutes before serving (depending on temperature of slow cooker) add masa and water mixture, cover and cook for about 15 minutes. Season, to taste, with salt and other spices.
Just before serving, top each serving with shredded cheese and cilantro.

Crockpot Cheesy White Cauliflower Chili
1 tbsp. olive oil
2 onions finely chopped
4 cloves garlic, minced
1 tbsp. cumin seeds
1 tbsp. dried oregano leaves
1 tbsp. chili powder
1 tsp. salt
1/2 tsp. cracked black peppercorns
1 14 to 19 oz. can white kidney beans, drained and rinsed, or 1 C dried white kidney beans, cooked and drained
3 cups vegetable stock
3 cup cauliflower florets, cooked for 4 minutes in salted boiling water and drained
1 to 2 jalapeno peppers, minced
1 green bell pepper, minced
2 cups shredded Monterey jack cheese
4 ozs. cream cheese, cut into 1/2 inch cubes and softened
1 can chopped mild green chilies
finely chopped green onions, optional, for garnish
finely chopped cilantro, optional, for garnish
 
In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until hot and bubbling.
Stir in cauliflower, jalapeno pepper, green pepper, Monterey jack cheese, and cream cheese and chilies, if using. Cover and cook on high for 25 to 30 minutes, until the green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired with chopped green onions and cilantro.
If you prefer thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.NOTE: if you don’t have a slow cooker, you can certainly simmer this on the stove, stirring and adding liquid as needed.
 

Robin in Chicago

Catrin2009
by on Nov. 17, 2009 at 8:11 PM

I have to say Beef Stew, Chili and Chicken and Dumplings!

It's been chilly here but not exactly freezing cold.

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