Tag: Comfort Food

Slow Cooker Red Beans and Rice

As kids are going back to school (or may even be back!) and the “busy season” of work creeps closer, it’s necessary to find recipes that can be prepared ahead of time so that weeknight meals can be on the table as quickly as possible. My favorite tool for really yummy dishes that I can just reheat is my lovely slow cooker.

Slow Cooker Red Beans and Rice

 

Cooking Light had a recipe for Slow Cooker Red Beans and Rice that is perfect for weekend prep and weeknight meals. This particular recipe has a good amount of prep time before putting everything in the slow cooker so I’d suggest making it on a weekend versus a weeknight morning. (If you want to make this before work, set aside 30-45 minutes to get everything ready to put in the slow cooker.)

Slow Cooker Red Beans and Rice

 

A couple of notes before I dive into the recipe. You actually soak the dried red beans in water overnight, so don’t forget to do that that night before you plan on making this recipe. Also, dried kidney beans apparently contain a toxin that is not killed at low temperatures (like in a slow cooker) so you have to boil them for 10 minutes before slow cooking. (Who knew?! Definitely don’t skip that step!) This recipe makes 8 servings so you can also freeze the red bean mixture for future meals if you won’t finish it during the week. Ok! Let’s cook!

 

Ingredients:

  • 1 pound dried red kidney beans
  • 1 tablespoon olive oil
  • 12 oz andouille sausage, quartered lengthwise and cut crosswise
  • 1 1/2 cups chopped onion
  • 1 cup chopped poblano chile (~2 chiles)
  • 1 cup diced celery
  • 2 tablespoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 10 garlic cloves, crushed
  • 1 (12-ounce) can lager-style beer
  • 4 cups unsalted chicken stock
  • 1/2 teaspoon ground red pepper (cayenne pepper)
  • 1/4 teaspoon freshly ground black pepper
  • 3 bay leaves
  • 1/2 cup thinly sliced green onions, divided
  • 2 tablespoons cider vinegar
  • 4 cups hot cooked long-grain rice

 

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Deconstructed Chicken Pot Pie

I love comfort food dishes, but they can take quite a bit of time to make. And sometimes after a long day, all you want is a comforting meal without having to put forth all that effort and time. This recipe for a deconstructed chicken pot pie from Cooking Light uses rotisserie chicken meat to speed up the process without taking away from the overall taste of a traditional pot pie. The “crust” is actually a round of puff pastry that is baked separately in the oven to stay crispy.

This recipe takes about 35 minutes to make so you can have this comfort food even on busy weeknights!

Ingredients:

  • 2 sheets frozen puff pastry dough, thawed
  • Cooking spray
  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 2 teaspoons all-purpose flour
  • 2 cups unsalted chicken stock
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken breast
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken thigh or drumstick
  • 2 ounces 1/3-less-fat cream cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

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Slow Cooker Chicken Cacciatore

We (hopefully) just had our last snow of the season. This has been one crazy winter! I figured I should make just one more “comfort food” perfect for a cold winter day. This recipe for Slow Cooker Chicken Cacciatore from Cooking Light uses a slow cooker to make tender chicken thighs in a slightly spicy chunky tomato broth. (Cacciatore, or “hunter”, in Italian usually refers to a dish made with tomatoes, bell peppers, onions, and wine.)

You only have to cook the chicken in the slow cooker for 4 hours, so this recipe isn’t exactly good for a weeknight if you work during the day. It would make a great Saturday meal; prepare everything in the early afternoon to have dinner ready that night.

Ingredients:

  • 1/2 cup all-purpose flour
  • 8 skinless, boneless chicken thighs (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 6 garlic cloves, minced
  • 1/2 cup dry red wine
  • 1/2 cup tomato puree
  • 1 tablespoon tomato paste
  • 2 tablespoons capers
  • 1 1/2 teaspoons crushed red pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 (14.5-ounce) can unsalted petite diced tomatoes, drained
  • 1/4 cup chopped fresh parsley

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Slow Cooker Boeuf Bourguignon

I have somehow never even attempted Julia Child’s Boeuf Bourguignon. I must have skipped over that week during JC100. This dish is easily adapted for a slow cooker because it is a stew recipe that takes quite a long time to cook. This Slow Cooker Boeuf Bourguignon is a classic French comfort food, which cooks chunks of beef in a red wine-beef broth with garlic, onions, and carrots. The recipe I used is adapted from a new cookbook called The 163 Best Paleo Slow Cooker Recipes (100% Gluten-Free) by Judith Finlayson. I personally do not follow a Gluten-Free or Paleo diet (something that is probably glaringly apparent with my dairy and gluten filled posts) but have friends that do for various reasons. I wanted to learn more about Paleo and what exactly it entails so that I can hopefully post some Paleo friendly and Gluten-free recipes in the future. So what is Paleo? The general idea behind it is to eat like hunter-gatherers from the Paleolithic Age,or basically eat things in their natural state. So it is a protein-rich diet that limits carbs that are low in starch (fruits, veggies). Grains, legumes, refined sugars, and other processed foods are all not consumed on the Paelo diet.  The diet also favors organic foods and meats that have been grass fed.   Boeuf Bourguignon is honestly mostly Paelo to begin with. Only a few minimal changes have to be made (no traditional butter, sorry Julia). And instead of serving the stew with pasta, potatoes, or rice, the dish is just enjoyed as is. I kept to the recipe in the cookbook for the most part but did edit it ever so slightly to include the lovely mushrooms I picked up at the Kennett Square Mushroom Festival this weekend. I also substituted in Herbes de Provence because I couldn’t find my thyme anywhere. Ingredients (Serves 4):

  • 1 tbsp clarified butter (Ghee) – make sure its organic and comes from grass fed cows (or olive oil to make dairy free)
  • 4 slices uncured bacon, cut into 1/2 inch pieces
  • 2 lbs grass fed beef, cubed
  • 1 lb assorted mushrooms (I used beech, oyster, and trumpet)
  • 2 white onions, thinly sliced
  • 3 carrots, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp Herbes de Provence
  • 1 bay leaf
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black peppercorns
  • 2 cups organic dry red wine
  • 1/2 cup beef stock (make sure there is no sugar added)
  • parsley, chopped, for garnish

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Matzo Ball Soup

One of my favorite parts of learning to cook is having the chance to learn about cultures through different foods. I love paging through cookbooks that contain recipes I’ve never tried and learning something about the history and tradition behind these recipes. In preparation for Passover, I was sent a copy of The New Jewish Table, written by Todd Gray and Ellen Kassoff Gray of Washington D.C.’s Equinox Restaurant. The cookbook takes traditional Jewish recipes and turns them into beautiful modern dishes.

The cookbook is filled with a ton of re-imagined comfort foods, and is broken into seasons to make the most of seasonally available product. The last few pages of the book also has suggested menus for Jewish holidays. I hope to cook through the Passover menu over the coming days because it all sounds so delicious (besides the gefilte fish, sorry haha.)

 

The Grays’ have filled the cookbook with personal stories and notes throughout that give a family feel and a background to their traditions which is a really nice touch. Each recipe is also labeled by type of recipe to make it easy to keep kosher: dairy, meat, parve, or mixed. Todd Gray’s childhood traditions are also present throughout the cookbook and include a few nods to traditional Pennsylvania Dutch recipes. (I particularly liked these recipes because, well, what is more comforting that food from the Pennsylvania Dutch?)

 

This cookbook almost reads like a memory book and is filled with wonderful stories, photographs, and obviously recipes. The New Jewish Table would be great for someone who is interested in learning about Jewish traditions through food and those who have grown up with these traditions and are looking for a fresh update to their family favorites.

 

I decided to make the recipe on the cover, called “Not Exactly Aunt Lil’s Matzo Ball Soup.” The recipe is a more polished version of Ellen Kassoff Gray’s Great Aunt’s soup. It has noodles in it, but to make it for Passover, this version below has omitted them. Todd Gray’s spin on this traditional recipe turns a comforting dish into a truly beautiful dish. I altered the dish very slightly, but my version is below. To see the original recipe, be sure to pick up a copy of this cookbook.

This recipe falls into the “meat” category. It is also appropriate for Passover.

 

Ingredients:

Caramelized Shallots:

  • 2 cups chopped shallots
  • 1/4 cup canola oil
  • 3/4 teaspoon salt

Matzo Balls:

  • 3 large eggs
  • 2 tablespoons margarine, melted
  • 1/4 cup club soda
  • 1 cup matzo meal
  • 1/2 cup chopped Caramelized Onions (above)
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Soup:

  • One 3-pound whole chicken, cut into 8 pieces (ask your butcher to do this for you)
  • 1 large yellow onion, quarterd
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 1 medium turnip, chopped
  • 6 garlic cloves, crushed
  • 1 bunch parsley, washed and blotted dry
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 12 black peppercorns
  • 1 tablespoon salt

Garnish:

  • 2 cups finely diced carrots
  • 1 cup chopped celery
  • 1 cup finely diced turnips
  • 1/2 cup sliced scallions, both green and white parts

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Cream of Tomato Soup

“The secret of good cooking is, first, having a love of it. … If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.”
– James Beard
James Beard is basically the father of American cooking as we know it today. He, along with the beloved Julia Child, is basically the “foodie” community’s version of The Beatles. As Julia Child put it, “in the beginning, there was James Beard.” So when I was offered to review a new compilation of some of his best recipes, I couldn’t wait to dig in. The cookbook, The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking is in stores beginning today.
The cookbook is filled with what we think of today as quintessential recipes: coleslaw, potato salad, pot roast, chicken pot pie. But James Beard’s travels through France as well as inspiration from the Chinese cooks who worked at the hotel his mother owned. Each page is filled with both new and different recipes as well as classic approaches to everyday food (ex. roasting a chicken). The editors did a great job of going through and adding notes to help enhance the recipes as well, including insight into what an ingredient is and what can be substituted.
I really had a tough time choosing a recipe to do this post. It’s really tough to pinpoint what James Beard is known for, because, well, he’s known for everything! I finally settled on his Cream of Tomato Soup recipe.
This recipe, passed down from his mother, is a classic comfort food choice. I loved the idea of making a family recipe and was intrigued by the process. (The onset of Hurricane Sandy may also have had some input into my decision.)
Ingredients:
  • 2 28-oz cans of Italian plum tomatoes, undrained
  • 1 cup Beef Stock
  • 1 small yellow onion, roughly chopped
  • 2 whole cloves, smashed
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon baking soda
  • 1 tablespoon plus 1 1/2 teaspoon all purpose flour
  • 1 tablespoon plus 1 1/2 teaspoons unsalted butter, melted
  • 2 cups heavy cream
  • Chopped fresh basil or fresh flat-leaf parsley, for garnish
This recipe is adapted from James Beard’s The Essential James Beard Cookbook
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Homemade Macaroni and Cheese

So I realized today that this post for Homemade Macaroni and Cheese is my 200th! How crazy is that? Okay, back to your regular programing… time for an awesome recipe for Homemade Macaroni and Cheese!
Winter weather really makes me crave comfort food. When it snows (like it did this weekend) my need for comfort food escalates.
I’ve been looking for any excuse to make another mac and cheese recipe, so I jumped at the chance to make it during the snow.
I originally printed out this recipe from Cooking Light, but I changed it so much to fit what I could find it’s barely recognizable. The overall method is basically the same though.
Ingredients:
  • 1/2 an onion, diced
  • 1 bay leaf
  • 2 garlic cloves, crushed
  • 2 1/4 cups 1% low fat milk
  • 1 box uncooked elbow macaroni
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated nutmeg
  • 4 ounces cubed sharp cheddar cheese
  • 4ounces cubed gouda cheese
  • Panko breadcrumbs
  • Grated fresh Parmesan cheese
  • Fresh parsley, chopped

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Chicken and Asparagus with Melted Gruyere

Trying to eat something other than pasta, but still craving a decadent comfort food dish, I found this recipe for Chicken & Asparagus with Melted Gruyère cheese.

Ingredients:
4 ounces asparagus
1/3 cup chicken broth
2 tablespoons plus 1 tablespoon flour, divided
2 boneless skinless chicken breasts
Salt, to taste
1/4 teaspoon pepper
1 tablespoon canola oil
1 shallot, thinly sliced
1/2 cup white wine
1/3 cup reduced-fat sour cream
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
2 teaspoons lemon juice
2/3 cup shredded Gruyère cheese

To steam the asparagus, place asparagus in a steamer basket over 1 inch of boiling water. Cover and steam for 3 minutes. Remove asparagus and set aside.

Whisk broth and 1 teaspoon flour in a small bowl until smooth. Set aside.
Place the remaining flour in a shallow dish. Sprinkle chicken with salt and pepper and dredge both sides in the flour, shaking off excess flour.
Heat oil in a sautee pan over medium heat. Add chicken and cook for 3 to 4 minutes per side. The chicken should have a nice brown sear on it, but the heat may need to be adjusted to prevent burning. Remove from heat and cover to keep warm.
Add shallot, wine and the reserved broth mixture to the pan. Cook over medium heat, until thickened (about 2 minutes) stirring constantly. Reduce heat to medium-low. Stir in sour cream, tarragon, lemon juice and the reserved asparagus until combined. Return the chicken to the pan and coat with the sauce. Add cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted (about 2 minutes).
 Return the chicken to the pan and coat with the sauce. Add cheese on top of each piece of chicken, cover and continue cooking until the cheese is melted (about 2 minutes).
Finished Dish
Yum. I really liked this meal. The sauce was rich and creamy, I didn’t even miss the lack of starch. This is definitely a meal that would be good for guests; it looks much more difficult than it actually is. If you can, try to get fresh tarragon, it really brightens the dish!

Pasta in a Creamy Wild Mushroom Sauce

When the weather gets cold, I start craving pasta, pasta, and more pasta (I fully blame this on my Italian mother).  I don’t want to get stuck eating the same thing every night though, so I try to have a few recipes on hand that I can cycle through so that I don’t get sick of my delicious carbs.
Combining my love of mushrooms with my affinity of pasta, I tend to use this recipe a lot. This recipe does include whipping cream though, so I wouldn’t suggest making this a weekly staple. But it is a really easy and comforting meal.
Ingredients:
  • 1 box uncooked farfalle pasta
  • 1 tablespoon butter
  • 1 package of each of the following: shiitake, cremini, portobello and oyster mushrooms (if your supermarket has an exotic mushroom blend, grab 2 of those. If some other mushroom is calling your name, feel free to sub), sliced
  • ½ cup chopped onion
  • 1/3 cup chopped shallots
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons salt, divided
  • Pepper, to taste
  • ¼ cup dry white wine (I just used whatever white wine was on hand and open)
  • 2/3 cup whipping cream
  • ½ cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh parsley
Continue reading Pasta in a Creamy Wild Mushroom Sauce
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