We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
By popular request, I've collected the recent posts on old-timey Mommys of America non-gourmet, comforting (eg filling), quick 'n easy (eg no lasagna or fried chicken), and sensitively-multicultural (even Shrimp 'n Grits) winter suppers here, in no particular order. Such foods mean family love.
I suspect some of our foreign readers - of whom we have quite a few - might be interested in what American moms (and sometimes modern dads) fix up for ordinary family suppers in Upper Yankeeland (with the exception of Shrimp 'n Grits which is real Southern food and suitable for breakfast, lunch, or supper):
Oh Boy BD--you hit it big last night at our house! Because of your previous post I decided to try Ribollita. I used Ina Garten's recipe. I added two sweet Italian sausage links (skinned and chopped up). I cooked them after the prosciutto, then added onions. I used one leek and one onion rather than the two onions Ina's recipe called for. i was trying to use your Italian recipe as a reference. The house smells great this morning and we hated to have to eat breakfast -- wanted to just get into that soup. I did use dried beans I had pre-soaked the night before; they make a huge difference if you remember not to let them boil! Here is the link:
Here is how I do stuffed cabbage.
1) Cook the ingredients that you are going to put inside the cabbage- meat, rice, whatever.
2) Blanch the cabbage leaves- put in simmering water for a short while- enough to soften. Ten- twenty seconds or less.
3) Stuff the cabbage leaves.
4) Add the stuffed cabbage leaves to a pressure cooker. I add water to the bottom, and put the stuffed leaves in a bowl on top of a cooking rack. Water level should be just below the top of the bowl.
5) When pressure cooker is up to pressure, cook for 2-3 minutes.
Re soup or pizza for breakfast. In Guatemala, breakfast is the same as lunch or dinner. Beans w hot peppers on the side, coffee with or without milk, eggs scrambled with tomatoes and/or onions, and tortillas. Once you have eaten homemade tortillas- which actually taste like corn- you will never purchase commercially made tortillas.