#cold weather recipes

[floxnglox]

Meatball Soup

This soup is pleasantly savory and very filling. It’s great for cool autumn days or cold winter nights! You can use store-bought meatballs or you can make your own meatballs (I recommend making your own). You can also experiment with different herbs and spices in the soup mix — play with it and make it your own! Ingredients 1 pound meatballs 1 tbsp. olive oil 1/2 medium yellow onion, chopped…

[sweetcherryslim]

Mason Jar Instant Noodle Soup - 229 kcal/8g protein

Servings: 1 serving. 229 kcal / 8g protein

Ingredients

1 1/2 tsp. vegetable bouillon base (we used Better Than Bouillon)

1/4 tsp. grated fresh ginger

1 tbsp. warm water

1 bundle (about 11/2 ounces) instant rice vermicelli

1/4 c. kimchi, roughly chopped

1/4 c. shelled edamame, thawed if frozen

1 c. baby spinach

2 cremini mushrooms, very thinly sliced

1 scallion, thinly sliced

2 1/2 c. boiling water

Instructions

In 32-ounce wide-mouth mason jar or other heatproof jar, combine bouillon base and ginger. Stir in warm water. Add noodles and carefully cut in half with kitchen shears. Add to jar in following order: kimchi, edamame, spinach, mushrooms, and scallion; screw on lid. Refrigerate overnight if desired.

If refrigerated, let jar sit 20 minutes at room temperature. When ready to serve, pour boiling water over ingredients and cover with lid. Let sit until noodles are tender, 3 to 4 minutes, then stir to combine.

Pump Up the Protein: Add 1/2 cup shredded rotisserie chicken and replace the vegetable bouillon base with chicken bouillon base, or pop in 6 to 8 frozen cooked small shrimp (they’ll thaw overnight in the refrigerator).

[bitchfitch]

this is a stupid pet peeve but idk. 'Cooking is an art baking is a science ' is bullshit. you can follow a baking recipe step by step mirroring the original cook Exactly and still get a crap end result.

this is because your kitchen is not their kitchen. unless you live very close to them, their ingredients might be Radically different from yours even if they're technically the same thing. and worse of all. even if you're roommates. if they made their thing first the conditions will be different when you make yours.

like. baking is just ratios. ratio of starch to water to binder to leavener to etc etc.

But you have to include things like. ambient humidity and temperature and where the crop your flour is from was grown and what strain of yeast your using and when your starch was harvested and what the cows and chickens who provided the eggs and dairy were fed and what microbes exist in your environment and how thety hurt or aid flavor and rise time. like. You have to know how to account for the messy nature of reality and there is no formula for that. just repetition until you figure out the flow.

[energeticwarrior]

things I would love to see dnp bake <3

- tiramisu but with some kind of challenge because that’s the easiest goddamn cake you can make (ex: one person has noise cancelling headphones and the other one can’t talk)

- tres leches cake PLEASE if ur reading this I will give you my moms recipe pleaspepeaoslwpslala

- slutty brownies

- cheese danish

- bagels

- boston crème donuts

- chocolate chip banana bread

[crisp-autumnal-air]

Beef Shin Hotpot and Swaledale

By Twigg Studios

[askwhatsforlunch]

Ham and Endive Gratins

This is the first proper cold day of the season. The sun rose this morning, in pale blue skies, to reveal frost on rooftops, grass and cars, and frozen water in the garden; snow is expected tomorrow (yay!!!) This is a day for warming and comforting dishes, like these cheesy Ham and Endive Gratins. Happy Wednesday!

Ingredients (serves 3):

½ tablespoon unsalted butter

6 medium endive heads

3 slices smoked deli ham

3 slices Bresaola

¾ cup double cream

45 grams/1 ½ ounce Mature English Cheddar

salt and freshly cracked black pepper, to taste

Preheat oven to 200°C/395°F. Generously butter three individual baking tins. Set aside.

Halve endive heads and deli ham and Bresaola slices. Wrap the bottom of each endive halve with ham and Bresaola, and arrange all four halves, two of each, in each prepared baking tin.

Pour double cream all over, and season, to taste, with salt and black pepper.

Generously grate Cheddar all over.

Place in the middle of the hot oven, and bake at 200°C/395°F, for 30 minutes, until bubbling hot.

Serve Ham and Endive Gratins very hot, with crusty Sourdough to dip in.

[ronniefein]

It’s cold out there!

Pot roast weather.

The good thing about pot roast — aside from its deliciousness — is that you can make it in advance and freeze dinner portions. Also, the veggies are flexible. I happened to have parsnips so I used them, but potatoes always work, mushrooms and fresh or canned tomatoes too.

Follow me on Instagram @RonnieVFein

CHUCK POT ROAST

All-purpose flour

3-4 pound chuck roast

2-3 tablespoons olive oil

2 medium onions, sliced

4 carrots, peeled and cut into chunks

2 parsnips, peeled and cut into chunks

2 stalks celery, peeled and cut into chunks

2 cloves garlic, finely chopped

1 cup red wine

1 cup vegetable (or beef) broth

salt and freshly ground black pepper to taste

3-4 sprigs fresh thyme

Preheat the oven to 275F. Place the flour on a dish large enough to hold the meat. Press the meat into the flour, turning it to coat all sides. Heat 2 tablespoons of the olive oil in a large oven-proof casserole on the cooktop on medium-high heat. Sear the meat on both sides (about 2-3 minutes per side), until lightly browned. Remove the meat and set it aside. If needed, add the remaining olive oil to the pan. Add the onions and cook over medium heat for 2-3 minutes or until slightly softened. Add the carrots, parsnips, celery and garlic and cook for another 2-3 minutes. Return the meat to the pan. Place some of the vegetables on top of the meat. Pour in the wine and broth. Sprinkle the ingredients with salt and pepper. Place the thyme sprigs on top. Cover the casserole. Place in the oven. Cook for about 4 hours or until the meat is tender.

Makes 4-6 servings

[tastyreceips]

enjoy all those recipes for U

[the-witchhunter]

Need Something to Bring to Thanksgiving but Also Need to Tolerate Your Family?

Try mulled wine!

what is it? It's a spiced wine made with a lot of those holiday spices(cinnamon, clove, ginger, etc.) and served hot. It's tasty, great for chilly weather(I make a couple batches every fall) and easy

Mulled wine

-2 bottles cheap red wine, seriously use the cheap stuff because you're adding sugar and spices to it and are probably going to double or triple this recipe, hell, use boxed wine even

-1/2 cup sugar, give or take. Depends on your wine you're using and personal taste

-an orange, either sliced and tossed in or squeezed and a big piece of the peel used

-spices. A stick of cinnamon, a couple cloves, those are bassically essential, other good spices to use are a few allspice berries, maybe a peeled and sliced piece of fresh ginger or perhaps a star anise pod, whatever you want really (my secret ingredient is a couple of whole peppercorns) just stick to whole spices so you can easily fish out so it doesn't make it gritty

-Optional(but recommended) about a half cup of liquor. Brandy is pretty traditional, but German versions tend to use rum, and I've even heard of whiskey

Toss everything in a pot and simmer for about a half hour. Don't let it boil, you want to keep the alcohol from cooking off as much as possible. Add the optional booze before serving and serve hot. For gatherings use a crockpot to keep wine warm. If you're hosting, just make the wine in the crockpot and let it go for a couple hours on low before knocking it down to warm

Boom that easy. A tasty, warm, and seasonally appropriate beverage that's easy to make and has alcohol. It's going to be a hit

[merrybrides]

Pink Hot Chocolate

Pink Hot Chocolate

Ingredients

3/4 cup evaporated milk

2 cups whole milk

1 cup white chocolate chips

whipped cream (optional)

sprinkles (optional)

red food coloring

Directions

In a saucepan over medium heat, bring the evaporated and whole milk to a boil. Be sure to watch it carefully to prevent boiling over.

Take the saucepan off the heat and stir in the white chocolate until it melts completely.

Add red food coloring one drop at a time until you reach a soft pink hue.

Pour into your glass and top with whip cream and sprinkles.

[autumngracy]

Popular Drink Fallen Into Obscurity - "Flip" From The 1820's  |  Townsends

[justfromtheshed]

Cooking with John Dash, Episode 28: Cowboy Chili from the Mountains. This dish is not only simple to make, but it also brings a deep sense of satisfaction, embodying the essence of a perfect meal. Join award-winning chef John Dash on this culinary journey as he creates delightful dishes with love. Experience the dedication of a devoted husband, father, and cherished son as John prepares meaningful meals, snacks, and desserts for his family. Become part of our vibrant community and reignite your passion for home cooking!

[familythings]

How to Make Healthy Soup with Leeks

Today’s recipe is a very simple one, with few ingredients, but very healthy at the same time. I serve it as a first plate, mainly during cold season, because leeks are better in this season. Here I go with the recipe: Ingredients: / Ingredientes: 300 gr veal (possible with bones) / 300 gr de ternera (posible con huesos) 500 gr leeks / 500 gr puerros 50 gr white rice / 50 gr de arroz…

[crisp-autumnal-air]

Beef and Peppercorn Stew with Parmigiano Reggiano Dumplings or Cheesestraws

By Twigg Studios

[askwhatsforlunch]

Gin Buck

Beautifully refreshing on a very warm Spring day, this Gin Buck is a simple cocktail that allows the spirit to shine as brightly as the sun! Happy Friday!

Ingredients (serves 1):

8 ice cubes

45 millilitres/1 1/2 fluid ounces herbaceous botanical gin (like Wild Burrows)

1/2 small, ripe lemon

chilled ginger beer (like Bundaberg's), to top

Place ice cubes in a Collins glass.

Pour gin over the ice.

Thoroughly squeeze the juice of the lemon halve, and pour over the gin and ice. Give a gentle stir with a bar spoon.

Top with chilled ginger beer.

Enjoy Gin Buck immediately.