Wednesday, August 4, 2021

Rainy day summer comfort food

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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rainy day summerPriscilla ’s vegetable chowder

Priscilla ’s vegetable chowder

What I love about this recipe is that it is comfort food but it is comfort food that you can gather from your garden!

Ingredients
  • 3 cups diced peeled potatoes
  • 2-1/2 cups broccoli florets
  • 1 cup chopped onion
  • 1 cup grated carrots
  • 2 celery ribs, diced
  • 4 teaspoons chicken bouillon granules
  • 3 cups of water
  • 3/4 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cubed fully cooked ham
  • 1 cup shredded cheddar cheese
Rainy day summer comfort food
rainy day summerInstructions
  1. In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.
  2. In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt, and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer for 10 minutes or until heated through. Stir in cheese just until melted.

Mom’s Swedish Meatballs

Mom’s Swedish Meatballs

What I love about this recipe is that it is the whole package for me. Meat, gravy, and pasta!

Ingredients
  • 3/4 cup seasoned bread crumbs
  • 1 medium onion, chopped
  • 2 large eggs, lightly beaten
  • 1/3 cup minced fresh parsley
  • 1 teaspoon coarsely ground pepper
  • 3/4 teaspoon salt
  • 2 pounds ground beef

Gravy

  • 1/2 cup all-purpose flour
  • 2-3/4 cups 2% milk
  • 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon coarsely ground pepper
  • 3/4 teaspoon salt
Mom’s Swedish Meatballs

Noodles

  • 1 package (16 ounces) egg noodles
  • 1/4 cup butter, cubed
  • 1/4 cup minced fresh parsley
rainy day summerInstructions
  1. In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.
  2. For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper, and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
  3. Reduce heat to medium-low; return meatballs to the pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.
  4. Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

Classic French onion soup

Classic French onion soup

This recipe is the perfect meal for a rainy summer day!

Ingredients
  • 5 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 8 cups thinly sliced onions (about 3 pounds)
  • 3 garlic cloves, minced
  • 1/2 cup port wine
  • 2 cartons (32 ounces each) beef broth
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 24 slices French bread baguette (1/2 inch thick)
  • 2 large garlic cloves, peeled and halved
  • 3/4 cup shredded Gruyere or Swiss cheese
Classic French onion soup
rainy day summerInstructions
  1. In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
  2. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper, and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.
  3. Meanwhile, preheat the oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
  4. To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until the cheese is melted.

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