These look delicious, and
in winter cooking them on the griddle is so appealing.
Not exact matches
I have fruits for dessert,
cooked in the
winter and fresh
in the summer, often with a bit of ice cream!
I grow NuMex peppers
in my yard, roast them on my gas grill and freeze them just to
cook this stew
in the
winter.
Grandma's Kompot was always so delicious during hot summer days
cooked with hand picked berries and fruits from our garden as well as
in winter time using dried [Continue Reading...]
In the
winter, when
cooking is an entirely delightful way to spend the afternoon, I can hover over the pot and experiment with a notebook page worth of ingredients and a slo - mo simmering that fills the house with tummy - rumbling scents.
But now that
winter is approaching, I have been craving porridge, which consists of a grain or mix of grains such as oats, quinoa, or amaranth,
cooked in plant - based milk.
As fall is
in full swing and
winter's on it's way, we at AllFreeSlowCookerRecipes, are here to share with you our favorite fall recipes for the best slow
cooker soups, which can be enjoyed throughout the cold - weather seasons.
Spaghetti squash is a variety of
winter squash, which when
cooked, the flesh falls away from the fruit
in strands like spaghetti.
Cooked winter squash freezes well (fortunately) so if you are dealing with excess just
cook it, peel it, pack it
in freezer bags, and freeze for later use.
Although, this is also a great recipe to have on those cold
winter nights — just bake
in the oven instead of
cooking on -LSB-...]
Just like with pumpkin, I love
cooking in a slow
cooker but the only time I do is during fall and
winter.
I love to
cook in my crock pot too
in the fall &
winter.
I did
cook these on the bbq, but they can easily be done
in the oven, which is what I do
in the
winter.
Most varieties of
winter squash are forgiving
in their
cooking times.
We may not have many chilly days or crimson and gold leafed maples
in Southern California, but I can get a taste of Vermont by placing several large pumpkins by our front door and
cooking with pumpkin and other
winter squash.
I absolutely love
cooking with pumpkin and all
winter squash once they are
in season.
I have learned that most varieties of
winter squash are forgiving
in their
cooking times.
It might've been the long, cold
winter or just gaining more confidence
in the kitchen but I find myself
cooking more and more and whereas we used to eat out most of the weekend, we are eating at home a lot more.
No need to fire up the grill if it's still
in storage from the
winter, these babies
cook in the oven and are just as tasty, if not better!
Directions for confit: While beans are
cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly
in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T
winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade»
in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good st
cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste /
Cook together for another 10 minutes / Good st
Cook together for another 10 minutes / Good stuff.
If I'm
cooking a stew
in Winter I often use a porcelain coated cast iron dutch oven.
I adore slow
cooker recipes
in the
winter.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside /
In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to
cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over
winter and spring veggies, sprinkle with chives.
Here this is
cooked in winter so some
winter vegetables (carrot, green peas, green beans) are added.
Being the middle of
winter, I am
cooking with lots of root vegetables — but I could see this working equally well
in summer with a big bunch of fresh greens
in place of the carrot and kumura.
We've been
cooking loads of vegetables
in these
winter months — mostly so we can eat mountains and fill up < 3
It's my favorite way of
cooking, both
in the
winter and year - round!
Cook»em on the stovetop
in the
winter and then move it outside on the grill during the summer.
While traditional Scandinavian
cooking may be heavy and meat focused (especially
in the
winter) it delightfully tips to an abundance of fresh produce
in the warmer, brighter summer months.
There will be plenty of time for more serious
cooking in the fall and
winter.
You could certainly make this with any other
winter squash, it's just that kabocha is the best, so why would you:) Other greens, like chard or collards, work
in this as well, just adjust your
cooking times accordingly so the greens are wilted, not crunchy.
Now that fall weather is here
in full force, there is something about my
cooking that goes into
winter survival mode.
Every Grain of Rice — authentic Chinese home -
cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French
cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking made simple enough for every day by TV star Rachel Khoo Sicilia
in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia
in Cucina — sister book to Sicilia
in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made
Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais
Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
Cooking with Flowers — full of sweet recipes that can be made from the flowers
in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire
cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for
cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food
in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables
Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of,
in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness
I'm crossing my fingers Santa brings a high - quality sauce pan and a handy slow
cooker to get me through the
winter in Colorado.
When I pull them out
in the
winter, it's like having fresh beans - they only take 20 minutes or so to
cook, more if you throw them into the pot to
cook while they're still frozen.
There's nothing like your own garden veggies for
cooking in the dead of
winter (reminds me that Spring is just around the corner)
I grew up
in the 50's and 60's and about the only fresh green thing we had
in the
winter was iceberg lettuce (well, except for brussel sprouts and cabbage; we won't go there because my mother was
in the «
cook it until it disintegrates» school of culinary practice).
HI - I, too, love making ribollita
in the
winter and once I came across a recipe that called for baking it
in the oven after
cooking on the stove.
in Budget Friendly, Dairy Free, Egg Free, Gluten Free, Italian, Lunch & Dinner, Nut Free, Refined Sugar Free, Slow
Cooker, Soup, Soy Free,
Winter on 14/01/18
The
winter Olympics are
in full swing, which means there is no time to
cook.
Posted by Jovina Coughlin
in Cheese, Dinner, greens, Healthy Italian
Cooking, Italian Cuisine, mushrooms, Pancetta, Pasta, squash, tomatoes, Vegetables Tags: bucatini, pappardelle, pasta, vegetable,
Winter squash
In the
winter, I make «roast» a lot — roasted potatoes, onions, garlic, carrots, mushrooms with sausage or something on top, all
cooked together for hours.
Of course, the type of soups you make and eat
in summer will probably be different to the type of soups you eat
in winter, due to the produce that is available
in season, and the
cooking methods used.
Frequent go - to dishes: roast chicken with the back cut out and flattened (
cooks faster), Alice Waters French Cream of Cauliflower Soup, any
winter squash soup with ginger, garlic, coconut milk..., sweet potato fries
in the oven, swiss chard frittata with proscetto bits and aged cheese, chicken marbella, BBQ salmon... wait I'm getting hungry again...
Because of them (and their frozen mangoes), we get to make this delicious Slow
Cooker Chicken Mango Curry
in the middle of
winter!
Perhaps I will
cook them all and store the puree
in the freezer for easy fall and
winter soups.
Whichever you choose, this sauce is sure to get you out of whatever
winter cooking rut you've found yourself
in, and perhaps you too will mutter, as I did with a mouthful of soba: ah, Heidi.
One of my favorite vegetables to
cook in a soup is
winter squash, its sugary taste intensified when simmered with -LSB-...]
I've never used my slow
cooker for anything other than
in the
winter to make stews, soups and spaghetti - once
in a while short ribs.
According to ancient medicine, it is healthy
in the
winter to consume foods that have a warming effect on the body, such as
cooked soups, beans, legumes and rice with warming spices and herbs.