Rainy day summer comfort food

Priscilla ’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

Instructions

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

Noodles

• 1 package (16 ounces) egg noodles
• 1/4 cup butter, cubed
• 1/4 cup minced fresh parsley

Instructions

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

Instructions

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.