Great Cold Weather Recipes

Gumbo is spicy , delicious and very satisfying. You will want to serve it over white rice for a traditional tasty treat. Gumbo is a cajun treat from down in the cajun country of Louisiania where it has been made for hundreds of years now. Try it and I think you will agree its one of the best things you will ever eat.

Quick And Easy Gumbo Recipe

For This Recipe You Will Want

1 Cup Of Plain Flour.

2 Large Purple Bermuda Onions Chopped Fine.

2 Heaping Tablespoons Fresh Ground Garlic.

2 Green Bell Peppers Diced Fine.

2 Stalks of Celery Diced Fine.

1 303 Can Diced Tomatoes.

1 303 Can Sliced Okra Well Drained.

4 Skined Boneless Cooked Chicken Breast Diced.

1 Level Teaspoon Thyme.

1 Level Teaspoon Red Pepper Flakes.

1 Pound Summer Type Sausage Diced.

1 Gallon of Chicken Stock , ( Canned Is Fine ).

1 Small Can Tomato Paste.

Salt and Pepper to taste.  

Place the flour on a ungreased baking or cookie sheet and stir it often until it is brown. Remove it from heat and set it aside.

On a large stock pot place a small amount of vegetable oil and sauté your vegetables until tender. Add in your browned flour stirring constantly and then your chicken stock. Add all the rest of your ingredients except your tomato paste and allow the pot to come to a boil. Reduce heat to simmer and let your Gumbo cook for approx 2 hours. Stir from the bottom of the pot often to prevent sticking or scorching. During the last 15 to 20 minutes add your tomato paste. Also add in your salt and pepper now. Remove from the heat and set aside. You can add other seafood if you like. In order to serve place a generous portion of white buttered rice in small bowls. Put a good size soup ladel of Gumbo over the rice in each bowl. Garnish the top of each bowl of Gumbo with finely diced green onions. Include the green tops when you dice the green onions up.

Middle Eastern Chicken Soup Recipe

Olive Oil.

6-8 Skinned Boneless Chicken Breast Diced.

1 Large Sweet Purple Bermuda Onion Ground Fine.

1 Tablespoon Cumin.

1 Tablespoon Ginger.

1 Teaspoon Hot Paparika.

1 Teaspoon Cayene Pepper.

1 Gallon Canned Chicken Stock.

1 Teaspoon Salt.

1 Teaspoon Black Pepper.

2 Good Size Zuchinni Squash.

1 Large Can of Chick Peas.

Sprigs of Cilantro.

Put olive oil in a skillet and cook your chicken until done. Pour your chicken into a large stock pot. Add the spices and chicken stock. Peel the zuchinni squash and cut it into cubes and add it to the pot. Add in your ground onion.  Add in the chick peas. Once the soup comes to a boil reduce it to simmer 45 min. You can serve this soup over hot buttered rice in bowls and garnish it with the sprigs of cilantro. You can serve this soup with slices of warmed Pita bread. A fruit salad makes it into a complete middle eastern meal.

Chili Con Carne Recipe

2 Large Cans Kidney Beans

1 Large Purple Bermuda Onion Diced Fine.

1 Large Bell Pepper Diced Fine.

1 Pound Of Ground Chuck browned and well drained.  

1 303 Can Diced Tomatoes.

1 Small Can Tomato Paste.

1 Teaspoon Red Pepper Flakes.

1 Teaspoon Cayenne Pepper.

1 Tablespoon Chili Powder.

1 Teaspoon Salt.

1 Teaspoon Black Pepper.

Water As Needed.  

In a skillet add some vegetable oil and sauté your peppers and onions until they are done. Add the peppers and onions to a stock pot and add all your other ingredients. If it is to thick add some water. You want to bring it to a boil and then reduce heat to simmer. Let it cook for about 45 minutes. If it gets to thick add water. You can serve it in bowls and garnish it with shredded cheddar cheese , sour creme and a sprig of cilantro. This Chili Con Carne is excellent served over a square of cornbread in a bowl with the suggested garnish.

Do You Have Any Comments.  

What do you think about the recipes on this page. Have any suggestions why not post them in the comment section below. If you make one of the recipes on this page let us know how it turns out for you in the comments section below.