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What's your fave "Snowed-In" cooking ideas?

Oh yeah, it's started...the great snowstorm of 2007, AUTUMN????
LOL, ok, so, whatever it's called, I'll be stuck inside...I have a fair selection of ingredients, but forgot to get eggs. I may as well prepare a decent meal. How about soup and rolls...inspire me....I've run out of that kind of mental energy, after a crazy few days.

What's YOUR favourite "stuck inside" cooking and baking?


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  1. I'm gonna make up ANOTHER batch of granola and package it up in pretty celophane bags for my peops at work.

    1. Knowing what we were up against yesterday, my family voted on lasagna as their snow day meal today. Plus we are making Christmas cookies to add some nice smells to the air. I love the idea of a stew or something in a crockpot simmering.

      1. Last night I made a creamy zucchini/eggplant bake with fontina and mozzarella and cream. Easy and YUM. I like hot and bubbly casseroles on snowy days. So that will be lunch today.

        Also today I would like to take a crack at some of the COTM M. Stewart recipes, maybe the rosemary crackers, and make some dips to try as a preview for holiday parties.

        During the big November storm (wind/rain, not snow), I made chicken stock for the first time :) which was an excellent way to spend the day, and the house smelled delicious. I like it so much when Sweety arrives home and starts sniffing the air gleefully, saying "mmmm -- what IS that?!"

        On another Cold Day (not a snow day, but I day when leaving the house didn't seem appetizing) I made an elaborate (for me!) dessert and (using ingreds in the pantry) the easy Marcella tomato-butter-onion sauce.

        I might make that sauce again -- it's sooo good and easy. Plus, I think I'll make a couple of simpler desserts today -- blondies, and maybe another Nigella moist chocolate loaf cake or the Cranberry Upside Down Cake from Everyday Food -- excellent, and I made it years ago and everyone loved the cranberry jewels gleaming atop the cake.

        1. I am stuck inside, too. I am making chicken wings to enjoy during the Pats game, and have a boneless leg of lamb for tonight. But it IS a great day for soup. Unfortunately, I had no broth in the freezer- so I used the tips of the chicken wings, and a few wings, along with some celery, carrot onion and garlic. Hope to be able to get enough broth to make some potato/leek soup for lunch. Have some rolls on hand that are not as fresh as I like, so I think I will make some garlic bread to serve with the soup.

          1. I'm making shortbread today to put into cellophane bags for the neighbours.
            If I can scrounge everything together, I'll do a chicken and rice soup with lots of ginger and sliced onions for lunch - makes the house smell really nice.

            1. I'm about to go and cook my chickens for a gigantic pot pie for this evening. As good a comfort food as I can think of. Salad, rolls and we're good to go.

              1. Knowing the storm was coming, I went to the store yesterday and bought a beautiful corned beef (Sy Ginsburg for you Detroiters). Got the rutabaga, carrots, cabbage, etc. We got our Xmas tree yesterday so it's boiled dinner and decorating (and shoveling, and raking the roof!)

                We've got at least 8-9 inches and it's still falling, albeit more slowly.

                3 Replies
                1. re: coney with everything

                  mmmm...Sy Ginsberg corned beef. I love when they go on sale in March! That's days of good eating--boiled dinner, hash, sandwiches and soup. Ronald Johnson's American Table has a great recipe for Winter Soup made with the liquid from cooking corned beef. If you are interested, I'll give you the details.

                  1. re: dct

                    Yes, please do! TIA

                    And FYI, Sy Ginsburg corned beef is on sale at Holiday Market, $2.99 a pound

                    1. re: coney with everything

                      Winter Soup

                      4 Cups stock from boiled dinner
                      2 cups peeled and cubed potatoes
                      1/2 small cabbage, cored and chopped
                      1/2 cup minced green onion
                      1 Tbs butter
                      1 Tbs flour
                      1/2 cup cream
                      salt and pepper
                      1/2 cup sour cream
                      caraway seeds

                      Bring the stock to a boil, add the potatoes and cabbage and simmer. Meanwhile, saute the green onions in butter until limp, add the flour and cook slowly for 5 minutes. Add some of the hot stock and stir until mixture thickens. Pour into the soup, stir until smooth and let simmer 30 minutes or until the potatoes are beginning to crumble and the cabbage is very tender.

                      Add the cream, a little Tabasco and taste for salt andpepper, keeping in mind that the broth started out salty. If too salty, cut it with water or chicken broth.

                      Serve with a dollop of sour cream mixed with caraway seeds.

                      I love this soup--hope you like it.

                2. I've got a pot of chicken stock simmering and I'm going to turn it into avgolemono soup to take to work this week. Also in the offing is using the chicken stripped off the carcass and making a big pot pie with a biscuit crust. For dessert, gingerbread with warmed lemon curd. AND I got to use the new bigass snow blower! It's a good day in Michigan...

                  1. Yesterday was a typical snow/sleet storm in Central Ohio. Had craving to replenish freezer with homemade soup. Made 2 big pots, one mushroom barley and one sweet/sour cabbage. They freeze really well and are very much comfort food.

                    5 Replies
                    1. re: Diane in Bexley

                      Diane, I'm about 1 hour N-E of you and we have the same snowstorm here. I'm making 6 qts. of beef veggie soup plus a loaf of Bittmen/Lehay bread from the recent CI article, and baking 4 types of holiday cookies.

                      1. re: Diane in Bexley

                        I'd love to make a sweet/sour cabbage soup. Have a recipe to share?
                        -- snowbound in upstate NY

                        1. re: NYchowcook

                          My Cabbage Soup is almost a meal in itself as it uses short ribs -

                          3-4 lbs. flanken style short ribs
                          1 medium can (14 oz?) sauerkraut
                          2 large yellow onions, thinly sliced in half moons
                          1 large head cabbage, cored, and shredded
                          1 28 oz. can tomatoes in liquid
                          2 quarts good quality beef stock (not from bouillon cubes)
                          4 quarts water
                          14 oz can tomato sauce
                          juice from 1 lemon
                          brown sugar to taste (we don't like it sweet, I use about 1/3 cup)

                          You will need a large pot for this one - preferably larger than 8 qt stock pot, brown short ribs on all sides in 2 T olive oil (you can also roast in oven at 425 for 20-30 min on lipped cookie sheet). Remove short ribs, brown onions till well carmelized (15-20 min) in drippings. Put back short ribs, add cabbage, brown for 5-10 min more. Add tomatoes, sauce, stock, s&p, water, lemon juice and sugar. Taste and readjust seasoning. Partially cover and simmer for 3 hours. Optional - remove meat from short ribs, chop in pieces. We don't do this. We like to chew the bones (not in front of company, please) This is much better if made ahead and reheated. Skim fat from top of soup before reheating (or not if you have no cholesterol problems!) Freezes very well.

                          1. re: Diane in Bexley

                            your cabbage soup recipe sounds great; thanks!

                            I'd like to re-create my mother's Jewish cabbage soup which I think contained raisins. I'll give yours a try!

                            1. re: NYchowcook

                              This is not too sweet as Jewish Hungarian is not. But dried cranberries would be good as well if you are going to do raisins.

                      2. We had fair warning about the storm today so yesterday I stocked up. We're starting with a few crab legs with garlic butter and some Veuve Clicquot while we put up the Christmas tree. Dinner is going to be the braised short ribs from 'Sunday Suppers at Lucques'. Later we may have a bit of chocolate fondue with fruit in front of a nice crackling fire in the fireplace. Luckily we shoveled about a foot and a half of snow this morning to burn off a few calories and work up an appetite!

                        1. I just put a Ravioli Lasagne in the oven for my kids to eat during the week. Now I'm about to make a big batch of Marcella Hazan's Bolognese. I'm making a lot so that I can freeze some of it in smaller portions.

                          1. Had a heads up the Great White was coming to NE Ohio, so I went to the store yesterday. Ventured out into the mess to Carrabbas (ssshhhh, not our pick!) for dinner last night with friends and it wasn't half bad. Made pasta e fagiole today, a roast with carrots and onions in the crockpot for dinner with mashed and yorkies, made pecan tarts, lemon snowballs (made with Lemon Heads candy!!!) and a double batch of buckeyes chilling in the garage for dipping. Tomorrow is still supposed to be crappy, so I am tackling pepperoni rolls and homemade peppermint marshmallow!

                            1. Chicken soup, pot roast, or bread...or all three!

                              1. Total chowish day here in RI. My car is stuck in the big drift that is our parking lot. As the day went on, I found myself alternating between reading chow, curling up with kitty and a Goldy catering mystery, and racing to the kitchen for the next project every hour or so. I hadn't really done a snowed-in grocery run beforehand, so it was fun to see what I could put together from the pantry.

                                I ended up making ratatouille, simmered for quite a while, parmesan-black pepper crackers and roasted pepita spread (both from M. Stewart, Cookbook of the Month, and both surprisingly *fantastic*), and one of my mom's standby holiday dips. I am going to grill polenta rounds when Sweety gets back from work (finally!) to serve with the ratatouille, definitely a little scoop or two of goat cheese, and we'll have a salad with this fantastic creamy shallot dressing I made (Vegetarian Cooking for Everyone, with my new orange champagne vinegar from TJs) and some pistachios I toasted up and probably some grapefruit segments and a little ricotta salata. Mmmm. This is why I enjoy snow days.

                                1 Reply
                                1. We haven't had much snow here in the northwest, but the cold weather always moves me to make nice big bowls of wonton noodle soup. i gather up the family and we have a little wonton making circle. :o)

                                  2 Replies
                                  1. re: soypower

                                    I LOVE wonton noodle soup. And I can and have made my own wontons and dumplings. What do you put in yours, and what kind of noodles do you use for the soup? Fresh, or dried? Have you tried it with rice vermicelli? (One of the things I REALLY like about it is that I can make a single serving for myself, of the soup, or more, if needs be)
                                    Tell tell tell!!!


                                    1. re: violabratsche

                                      wow! someone who loves wonton noodle soup as much as me! :o) i usually use thin fresh egg noodles (that i make from scratch when i'm feeling ambitious)...i like to keep my wonton noodle soup pretty pure, just some yu choy and the occasional thin sliced carrot..if there's any leftover meat (i.e., bbq pork or duck) it gets thrown in too. but an absolute must have is the chili oil and a good vinegar/soy dipping sauce for the wontons. i usually make the wontons with a mix of pork, shrimp and finely chopped onion. oh and i just started putting a little fish sauce into the broth which really seems to round out the flavor...i will have to try the rice vermicelli idea...yum...:o)

                                  2. I always have a variety of meat in the freezer, and this type of weather gets me thinking about what I can cook in the oven. Aside from baking Korova cookies today, a perfect stuck-in-the-house activity with lasting rewards, I made oven braised pork shoulder with a mushroom cream sauce served with barley, steamed baby bok choy and roasted cauliflower. And, my husband ate most of his veggies, which is a good sign.

                                    1. do you have a fireplace?

                                      s'mores for dessert!

                                      you can also make old-school maple syrup candy with the fresh snow...