I know the "COLD" is relative to where you live and what you're used to.
So, when the temp dipped below 20F and the winds kicked up to 50mph+
To us , even the fur lined dog,,, it was cold.
This made it a perfect time to cook up some of the peppers, tomatoes and onions grown from last year's crop
The onions were our first time trying then from seed, lot of work but well worth it, the peppers where both California wonders and Anaheim , the tomatoes where our good ole standby of Beefsteaks.
![Recipes and Food](https://www.fieldlines.com/index.php?PHPSESSID=2d5809d2900e867ee96febee14df0d95&action=dlattach;topic=144905.0;attach=11682;image)
This is the start of the items for what we've always called "Goulash" .
I was almost disappointed with the Anahiem's until I tasted the seeds .
We usually cube and freeze the peppers, they stay "pretty" and semi-crisp even once thawed.
Onions kept in the basement stay good pretty much all the time. We keep our under the steps away from sunlight .
The onions are "LOUD" and will let everyone know they're there, until they start getting cooked down. I don't caramelize them just slow cook until soft.
Equal parts Green peppers to Anaheims, tomatoes go in last since they're mushy once thawed.
Everything cooks Low_Slow until thoroughly heated. Sometimes we'll add precooked hamburger , sometimes precooked ground pork. I tried ground chicken , that's a no-go
![Shocked :o](https://www.fieldlines.com/Smileys/default/shocked.gif)
.
Depending on the amount of liquid coming off veggies/fruit/meat, we'll add store bough tomato juice (cause every-time I make some, it gets mixed into Bloody Mary's
![Cool 8)](https://www.fieldlines.com/Smileys/default/cool.gif)
).
Spices are kept to a minimum little bit of sage infused salt & cracked black pepper, celery seeds .
The rest is left up the individual's own tastes.
Served plain or over seaming hot bowl of macaroni and yer all set..
Cheers
Bruce S