Road salt, snow shovels, firewood, bread, and milk top the shopping lists of most people as they prepare for a winter storm. But not me! If I’m stuck at home for a few days, sustenance is where my brain goes. A thorough scan of the pantry and freezer helps me shape up a shopping list to feed my cabin fever with comfort food! (Forget what your grandmother told you about feed a cold and starve a fever. That does not apply to cabin fever!)
I listed my menu below. The veal stew and carnitas are both items that can cook slowly all day. Of course the loss of power could alter my plans a bit since hot meals would then require preparation on the gas grill. Just in case, I will add hamburgers and chicken to my shopping list!
Breakfast: cappuccino, OJ, scones, medium cooked egg in an egg cup, cantaloupe
Lunch: grilled tuna sandwich with provolone, cottage cheese, carrot sticks
Dinner: mac & cheese, pork chops, apple sauce, baked acorn squash rings
Evening: hot cocoa with marshmallows and maybe a rewarmed scone ( Shoveling snow burns a lot of calories!)
Breakfast: cappuccino, OJ, Amish baked oatmeal with bananas and blueberries drizzled with pure maple syrup
Lunch: grilled cheese, tomato soup (for dipping), side salad
Dinner: veal stew (see recipe below), home baked bread, roasted carrots
Evening: chocolate peanut butter mug cake (assuming I had to shovel for a few of my elderly neighbors!)
Veal Stew – an old family favorite
2-3 lbs. veal cubes
2-3 cloves chopped garlic
1-2 chopped green bell pepper
1-2 pounds Italian sausage sliced into 1-inch pieces (I prefer sweet for this recipe since veal is so mild)
1 large can tomatoes
2 large cans tomato paste
water or stock to desired consistency. Could also add some red wine.
2 Tbs. oregano
1-2 Tbs. sugar
1 chopped onion
handful frozen peas
1-2 tsp. baking soda
Brown veal cubes in hot oil. Remove. Brown sausage in same pan. Remove. Add onions and saute until softened. Then add garlic, salt, pepper, oregano and saute a minute more. Mix in veal and sausage.
Pour can of tomatoes into blender and blend briefly to break tomatoes down. Pour blended tomatoes, tomato paste, water or stock and wine, plus sugar into pot with meat. Simmer 2 hours on low. Add bell peppers and 1-2 tsp. baking soda. Simmer to cook peppers. Add peas. Simmer to heat through.
Serve in bowl with fresh bread. Should be soupy enough to eat with a spoon and dip your bread!
Breakfast: cappuccino, OJ, ham and cheese omelet, rye toast, cantaloupe and blueberries
Lunch: rewarmed mac & cheese, raw veggies
Dinner: pork carnitas on tortillas, black beans, rice
Evening: warm chocolate chip cookies
What will you cook this winter while snowed in? Please share your favorite comfort foods with the rest of us! Leave a comment below.
5 thoughts on “Snowstorm Cooking Plan – Enjoy the “Comforts” of Home”
Your stew and pork carnitas look amazing! Our state doesn’t use road salt, we use red volcanic pumice. It’s great because it doesn’t rust your car, not so great for all the chips and scratches you get in your windshield from it. The windshield replacement companies are quite busy here! 🙂
Thanks. Not sure I would like pumice either! Seems easier to wash salt off…but then again, not so great for the environment either.
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I love a snowy afternoon with something delicious simmering on the stove! I find myself often making a rich Bolognese ragu (and freezing the leftovers for future meals), a roast chicken (making soup out of the bones) or veal meatballs. The pork carnitas look amazing!
Bolognese ragu…one of my favorites! Do you use milk in yours?