#coldnightmeal

[forgottenantiquities]

Louisville Trading

[icebox005]

This vegetable beef soup made in a slow cooker is hearty, comforting, and great for a cold night. While you're away, let the flavors blend. When you get back, you'll have a tasty and filling dinner.

Ingredients: 1 lb beef stew meat, cubed. 3 medium potatoes, peeled and diced. 3 carrots, peeled and sliced. 2 stalks celery, chopped. 1 onion, diced. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 cups frozen mixed vegetables.

Instructions: In a slow cooker, combine beef, potatoes, carrots, celery, onion, garlic, diced tomatoes, beef broth, thyme, rosemary, bay leaf, salt, and pepper. Cover and cook on low for 7-8 hours or until beef is tender. About 30 minutes before serving, stir in frozen mixed vegetables. Cook until vegetables are heated through. Remove bay leaf before serving.

Prep Time: 15 minutes

Cook Time: 480 minutes

adam kerbel

[leovaldezly]

The richness of coconut milk and the strong flavors of red curry paste come together in this Red Curry Salmon Soup, making it a comforting and tasty meal. Poached salmon gives the soup protein and a light seafood flavor, and the colorful vegetables add color and nutrition. Great for a warm meal on a cold night!

Ingredients: 4 cups seafood or vegetable broth. 2 tablespoons red curry paste. 1 can 14 ounces coconut milk. 1 tablespoon fish sauce. 1 tablespoon brown sugar. 1 tablespoon lime juice. 1 red bell pepper, thinly sliced. 1 carrot, thinly sliced. 1 cup sliced mushrooms. 1 pound salmon fillet. Salt and pepper to taste. Fresh cilantro for garnish. Cooked rice for serving.

Instructions: Add the broth and red curry paste to a large pot. Over medium-low heat, bring to a boil. Fish sauce, brown sugar, lime juice, and coconut milk should all be mixed in. Slice the carrot, bell pepper, and mushrooms and add them to the pot. Let it cook on low heat for ten minutes, or until the vegetables are soft. Once the soup is almost ready, carefully add the salmon fillet and season it with salt and pepper. For about 5 to 7 minutes, or until the salmon is easy to flake with a fork, cover the pot and poach the salmon. When the salmon is done, take it out of the pot and use a fork to break it up into big pieces. Check the seasoning in the soup and make changes as needed. To serve, pour the soup into bowls, top each bowl with flaked salmon, and sprinkle with fresh cilantro. Hot rice should be served on the side.

Prep Time: 10 minutes

Cook Time: 20 minutes

Youth Empowerment Shelter

[karin-hoshikawa]

This Braised Short Rib Pasta recipe is a hearty and comforting dish, perfect for a cozy dinner. Tender short ribs are slowly cooked in a rich sauce until they fall apart, creating a flavorful topping for pasta.

Ingredients: 1 lb short ribs. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 cup red wine. 2 cups beef broth. 1 can 14 oz diced tomatoes. 2 sprigs fresh thyme. 1 bay leaf. Salt and pepper to taste. 12 oz pasta of your choice. Grated Parmesan cheese for serving. Fresh parsley for garnish.

Instructions: Add salt and pepper to the short ribs. Warm up the olive oil in a big pot over medium-high heat. After browning the short ribs on all sides, take them out of the pot and set them aside. Put the potatoes, carrot, onion, and celery in the same pot. Cook until it gets soft. Add red wine to the pot and scrape up any browned food on the bottom. Put the short ribs back in the pot and then add the beef broth, tomatoes, thyme, and bay leaf. Bring to a low boil, then cover and cook on low for two to three hours, until the meat is soft. When the short ribs are soft, take them out of the pot and shred them. Throw away any bones or extra fat. In the meantime, cook the pasta until it's al dente according to the directions on the package. Remove the water and set it aside. Put back the shredded meat in the pot with the vegetables and the liquid from braising. If you think it needs it, add more salt and pepper. Cook pasta and put it on top of the braised short rib sauce. Before serving, top with fresh parsley and grated Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 180 minutes

Omma Studio

[lucidityzine]

A comforting soup with a mix of exotic spices that is great for cold nights. The healthy, tasty, and nutrient-dense ingredients in this soup make it a comforting and filling meal.

Ingredients: 1 cup diced butternut squash. 1 cup chopped carrots. 1 cup sliced mushrooms. 1 cup chopped kale. 1 can 15 oz chickpeas, drained and rinsed. 4 cups vegetable broth. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon cinnamon. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add butternut squash, carrots, and mushrooms. Saut for 5 minutes until slightly softened. Stir in cumin, coriander, turmeric, smoked paprika, and cinnamon. Cook for an additional 2 minutes to toast the spices. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender. Add chickpeas and kale to the pot. Simmer for an additional 5 minutes. Season with salt and pepper to taste. Serve hot and enjoy your wonderfully exotic spice delight soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

Dixons Baseball Cards

[xdeadgirlwalking]

This hearty beef stew is perfect for chilly autumn evenings. The slow cooker tenderizes the beef and melds the flavors of the vegetables and herbs for a comforting meal.

Ingredients: 1 lb beef stew meat. 4 carrots, sliced. 2 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup beef broth. 1/2 cup red wine. 1 can diced tomatoes. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a skillet, heat olive oil over medium heat. Add beef stew meat and brown on all sides. Transfer to slow cooker. Add carrots, potatoes, onion, and garlic to slow cooker. In a bowl, mix beef broth, red wine, diced tomatoes, thyme, rosemary, salt, and pepper. Pour mixture over ingredients in slow cooker. Cover and cook on low for 8 hours. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes

YOUNG ISRAEL ORTHODOX SYNAGOGUES