Recipes for cold weather
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Soup is a favorite around here when the weather gets cold. But today I was looking for a way to use up some of our many poblano peppers. Mr wtg found this recipe for Southwest Stuffed Poblano Peppers, so we are giving it a try. Nothing fancy but it sounded pretty good.
https://www.lecremedelacrumb.com/southwest-stuffed-poblano-peppers/
Our poblanos weren't huge so I used six instead of four. Even so, we have quite a bit of filling left over. I didn't drain the tomatoes (seemed like the mixture would be too dry).
I think they'll be good with a bit of hot sauce, sour cream, and sliced black olives on top.
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Sounds nice! I had Mexican take-out last night, first time in ages.
When the temps drop like they did today (we have a coating of snow and it's been snow/rain/slush all day) I love to mull some wine. Always used red wine until a few years ago when I discovered this recipe. I use a $6 bottle of Beringer Main & Vine Chardonay, you don't want to waste a good bottle of wine on this. You can always top it off with a splash or two of brandy or cognac.
I depart from the original recipe because I don't like mine super sweet, or overpowering with cloves. The following is how I make it, I don't know where the original recipe went to.
1 bottle white wine
1/2 cup water
1/4 cup sugar
2 Tblsp honey
1/2 orange sliced thinly
1/2 lemon sliced thinly
5 whole cloves
2 star anise
2 3" cinnamon sticksI break up the cinnamon sticks a bit. Heat on stove top until very hot but not boiling.
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Honey and balsamic glazed pork tenderloin with roasted root vegetables. I don’t think Sharon used a recipe.
Forgive the plating. I was hungry.
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Soup is a favorite around here when the weather gets cold. But today I was looking for a way to use up some of our many poblano peppers. Mr wtg found this recipe for Southwest Stuffed Poblano Peppers, so we are giving it a try. Nothing fancy but it sounded pretty good.
https://www.lecremedelacrumb.com/southwest-stuffed-poblano-peppers/
Our poblanos weren't huge so I used six instead of four. Even so, we have quite a bit of filling left over. I didn't drain the tomatoes (seemed like the mixture would be too dry).
I think they'll be good with a bit of hot sauce, sour cream, and sliced black olives on top.
@wtg
Those look great! -
Trying what may become a new winter tradition. Head downstairs in Sunday morning, figure out what is the oldest thing in the freezer and make something with it for dinner.
This morning it was a pork roast from May and a ham bone I think was leftover from Easter.
Bean soup with ham cooking now.
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Trying what may become a new winter tradition. Head downstairs in Sunday morning, figure out what is the oldest thing in the freezer and make something with it for dinner.
This morning it was a pork roast from May and a ham bone I think was leftover from Easter.
Bean soup with ham cooking now.
@Steve-Miller said in Recipes for cold weather:
figure out what is the oldest thing in the freezer
I did that week before last. We ended up celebrating Thanksgiving 2025 somewhere between the Canadian and the American holiday.
I bought an extra turkey last Thanksgiving and froze it. And forgot about it. I was worried that it might be freezer burned or taste funky, but it was the best turkey I ever made. Just a plain old roast turkey, not even brined.
Turkey noodle soup!
Oh, happy belated Thanksgiving to @dolmansaxlil !!
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@Steve-Miller said in Recipes for cold weather:
figure out what is the oldest thing in the freezer
I did that week before last. We ended up celebrating Thanksgiving 2025 somewhere between the Canadian and the American holiday.
I bought an extra turkey last Thanksgiving and froze it. And forgot about it. I was worried that it might be freezer burned or taste funky, but it was the best turkey I ever made. Just a plain old roast turkey, not even brined.
Turkey noodle soup!
Oh, happy belated Thanksgiving to @dolmansaxlil !!
@wtg Thanks! We had our typical small family gathering. It was lovely! In the past I have taken a day off at US Thanksgiving so Rob and I could do something but the last few years it has fallen on parent teacher conferences so I haven’t done that. I just checked and they don’t conflict this year so I might have to revive that tradition!
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Trying what may become a new winter tradition. Head downstairs in Sunday morning, figure out what is the oldest thing in the freezer and make something with it for dinner.
This morning it was a pork roast from May and a ham bone I think was leftover from Easter.
Bean soup with ham cooking now.
@Steve-Miller said in Recipes for cold weather:
a ham bone I think was leftover from Easter
Thanks for the reminder. I'm pretty sure I have one or more ham bones buried in the freezer. In our house, ham bones go into split pea soup, Mr wtg's favorite.
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The frozen ham bone was no longer usable, so we stopped at Mr Allison's to buy a fresh one. Mr A's ham is much better than what we had in the freezer anyway.
We've been cooking up our Mr. Allison's Ham since 1968 and still do it the same way! We hand select our ham from a local farm and only choose the best and freshest. Our hams are smoked using our own special blend of hardwoods and are baked in-house using a slow cooking method creating a tender and juicy ham. Each ham is then hand carved off the bone. Yes, it’s a long process but we will never take short cuts.
Over the years our customers have asked to take home our ham and have gained a following. During peak season we bake over 3 tons of ham in one week! We can accommodate any order just give us a call or stop on by.
Split pea soup tomorrow, FTW!
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@jon-nyc That looks great. I have a kabocha squash that needs cooking; I wonder if I could use it instead of the butternut.
said in Recipes for cold weather:
I have a kabocha squash that needs cooking
I made @jon-nyc 's squash soup but with kabocha instead of butternut. It was very good, though I liked it more than Mr wtg did.
Someone commented on the blog that the recipe has no cream in it but you'd swear it does.
The black pepper is essential.
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Tangy Braised Chickpeas from Smitten Kitchen. Like brisket without the brisket. Mushrooms and carrots star here!
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This looks like a good possibility. Basically an egg and veggie pie, with the crust being made of grated potatoes. Video won't play here, but you can click on the Link to video.
Link to videoRECIPE AND INGREDIENTS:
Ingredients:
Potatoes — 1 kg
Butter — 3 tbsp (2 for the dish, 1 melted for brushing)
Eggs — 5 (1 white for crust, 4 for filling)
Salt — to taste
Cream — 300 ml
Feta — 100 g
Parmesan — 50 g
Spinach — 100 g
Red bell pepper — 1
Olives — 80 g
Flour — 2 tbsp
Dried garlic, oregano — to taste
Olive oil — for fryingPreparation:
Grate potatoes, salt, and let sit for 15 minutes.
Squeeze out the liquid, spread evenly in a buttered, parchment-lined form.
Brush with melted butter and bake for 20 minutes at 200°C.
Brush with whipped egg white and bake for 3 more minutes at 180°C.
Mix eggs, cream, feta, and parmesan.
Sauté spinach, add to the mixture.
Fry diced pepper and olives with garlic and oregano, combine with the filling.
Add flour, pour into the crust, and bake 25–35 minutes at 180°C.Result: A golden, crispy potato base with creamy, cheesy vegetable filling — comforting, flavorful, and truly homemade.
