Here are a few of my favorites....
QUICK BLACK BEAN AND SWEET POTATO CHILI
8 or more servings
Adapted from The Vegetarian Family Cookbook
With the addition of sweet potatoes, this easy chili is invigorating yet comforting. If you
Comfort Food Recipes
Started by
tuesdays child
, Oct 29 2009 10:58 PM
27 replies to this topic
#2
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- VibeTribe
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Posted 29 October 2009 - 11:00 PM
A super tasty easy one:
Manischewitz split pea soup mix cooked with about 2.5 lbs of cubed turnips, carrots, potatoes, anything that mashes nicely....I like doing it with just turnips. Cook it like the directions say, simmer until the veggies are soft, and mash with a masher.
Manischewitz split pea soup mix cooked with about 2.5 lbs of cubed turnips, carrots, potatoes, anything that mashes nicely....I like doing it with just turnips. Cook it like the directions say, simmer until the veggies are soft, and mash with a masher.
#3
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Posted 29 October 2009 - 11:01 PM
Crockpot Vegetable Curry
Serving Size : 4 Preparation Time :0:15
4 medium potatoes -- cut into 1/2" pieces
1 large onion -- chopped
1 red bell pepper -- chopped
2 carrots -- cut into 1/2" pieces
2 tomatoes -- chopped
6 ounces tomato paste
3/4 cup water
2 tablespoons curry powder
2 teaspoons cumin seed
2 cloves garlic -- minced
1/2 teaspoon salt
1 medium cauliflower -- cut in 1" florets
2 cups frozen peas -- or green beans, thawed
In crockpot, toss together potatoes, onion, bell pepper, carrots and tomatoes. In a large measuring cup, combine tomato paste, water and spices. Pour over vegetables in crockpot and stir to coat. Place cauliflower florets on top, cover and cook on LOW for 8 hours or until potatoes are tender but still hold their shape. Gently stir in the peas and cook on HIGH for 15-30 minutes longer.
Serving Size : 4 Preparation Time :0:15
4 medium potatoes -- cut into 1/2" pieces
1 large onion -- chopped
1 red bell pepper -- chopped
2 carrots -- cut into 1/2" pieces
2 tomatoes -- chopped
6 ounces tomato paste
3/4 cup water
2 tablespoons curry powder
2 teaspoons cumin seed
2 cloves garlic -- minced
1/2 teaspoon salt
1 medium cauliflower -- cut in 1" florets
2 cups frozen peas -- or green beans, thawed
In crockpot, toss together potatoes, onion, bell pepper, carrots and tomatoes. In a large measuring cup, combine tomato paste, water and spices. Pour over vegetables in crockpot and stir to coat. Place cauliflower florets on top, cover and cook on LOW for 8 hours or until potatoes are tender but still hold their shape. Gently stir in the peas and cook on HIGH for 15-30 minutes longer.
#4
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Posted 29 October 2009 - 11:03 PM
Baked Spaghetti Squash with Tomato Sauce and Olives
Cooking Light
Yield: 6 servings (serving size: 1 cup squash, 3/4 cup sauce, 1 tablespoon topping)
Ingredients
* 1 spaghetti squash (about 3 1/4 pounds)
* 1 1/2 tablespoons olive oil
* 1 cup minced fresh onion
* 1 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 2 bay leaves
* Dash of crushed red pepper
* 3 garlic cloves, minced and divided
* 1 cup dry red wine
* 1/2 cup water
* 1/3 cup coarsely chopped pitted kalamata olives
* 1 tablespoon capers
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon salt
* 1 (28-ounce) can crushed tomatoes, undrained
* 1/4 cup (1 ounce) grated fresh Parmesan cheese
* 1/4 cup chopped fresh parsley
Preparation
Preheat oven to 375
Cooking Light
Yield: 6 servings (serving size: 1 cup squash, 3/4 cup sauce, 1 tablespoon topping)
Ingredients
* 1 spaghetti squash (about 3 1/4 pounds)
* 1 1/2 tablespoons olive oil
* 1 cup minced fresh onion
* 1 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 2 bay leaves
* Dash of crushed red pepper
* 3 garlic cloves, minced and divided
* 1 cup dry red wine
* 1/2 cup water
* 1/3 cup coarsely chopped pitted kalamata olives
* 1 tablespoon capers
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon salt
* 1 (28-ounce) can crushed tomatoes, undrained
* 1/4 cup (1 ounce) grated fresh Parmesan cheese
* 1/4 cup chopped fresh parsley
Preparation
Preheat oven to 375
#7
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Posted 30 October 2009 - 03:21 PM
Crock *** Black eyed peas (I freeze these in individual ziplocks and then pull it out for dinner as I need it. serve over rice or eat alone.)
3 cups dried Blackeyes peas soaked overnight
1 or 2 hamhocks. (I use 2)
Black pepper to taste
One onion roughly chopped
water 3/4 full
throw it all in a crock *** and simmer on low 12 hours.
If you want them to sit in more gravy, you can put some of the beans into a blender and then add it back to the ***.
3 cups dried Blackeyes peas soaked overnight
1 or 2 hamhocks. (I use 2)
Black pepper to taste
One onion roughly chopped
water 3/4 full
throw it all in a crock *** and simmer on low 12 hours.
If you want them to sit in more gravy, you can put some of the beans into a blender and then add it back to the ***.
#8
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Posted 30 October 2009 - 03:26 PM
This one reminds me of home:
1 lb smoked sausage sliced
2 peppers cut into strips (I like red or orange or combo of both. My mom always used green, but I never use green, they just overpower the dish IMHO)
One onion cut into thin wedges
Two cups cooked black eyed peas
1 141/2 once can tomatoes
1 box Jiffy corn mix
Saute the sausage peppers and onion in just a little oil. Add the beans and tomatoes and just heat through. Put in a 13x9 baking dish.
Mix up 1 box of Jiffy cornbread mix using the box directions. (I put cayenne pepper into the batter) Pour evenly over the sausage mixture and bake about a half hour.
1 lb smoked sausage sliced
2 peppers cut into strips (I like red or orange or combo of both. My mom always used green, but I never use green, they just overpower the dish IMHO)
One onion cut into thin wedges
Two cups cooked black eyed peas
1 141/2 once can tomatoes
1 box Jiffy corn mix
Saute the sausage peppers and onion in just a little oil. Add the beans and tomatoes and just heat through. Put in a 13x9 baking dish.
Mix up 1 box of Jiffy cornbread mix using the box directions. (I put cayenne pepper into the batter) Pour evenly over the sausage mixture and bake about a half hour.
#10
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Posted 30 October 2009 - 11:58 PM
This one reminds me of home:
1 lb smoked sausage sliced
2 peppers cut into strips (I like red or orange or combo of both. My mom always used green, but I never use green, they just overpower the dish IMHO)
One onion cut into thin wedges
Two cups cooked black eyed peas
1 141/2 once can tomatoes
1 box Jiffy corn mix
Saute the sausage peppers and onion in just a little oil. Add the beans and tomatoes and just heat through. Put in a 13x9 baking dish.
Mix up 1 box of Jiffy cornbread mix using the box directions. (I put cayenne pepper into the batter) Pour evenly over the sausage mixture and bake about a half hour.
I'm a veggie, but my boyfriend is a rampant carnivore....he would LOVE this! It has all his favorite ingredients. I'm going to make this for him to surprise him after work this week
#11
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Posted 01 November 2009 - 06:08 PM
I'm making chicken pawt pie tonight.. i use this as a guide.
http://allrecipes.co...-IX/Detail.aspx
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
http://allrecipes.co...-IX/Detail.aspx
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
#14
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Posted 13 March 2012 - 01:41 AM
At least once a week now I make pizza with mashed potatoes spread on it, and then roasted broccoli onions and cauliflower for toppings. This week I used half sweet potato and have white- really yummy and nothing says comfy like mashed taters. Could even put bacon on it if you wanted. 
#15
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Posted 16 June 2012 - 05:40 AM
my coworker told me about her buffalo chicken mac n cheese recipe today. the way she described it:
cook macaroni
take 1 rotisserie chicken. remove skin & shred the meat.
mix macaroni, shredded chicken, cheddar cheese, celery, onion, and butter/hot sauce mixture
cover with bleu cheese crumbles
bake
::drools::
quick google brings up a Food Network version:
http://www.foodnetwo...cipe/index.html
NOMNOMNOM!!
cook macaroni
take 1 rotisserie chicken. remove skin & shred the meat.
mix macaroni, shredded chicken, cheddar cheese, celery, onion, and butter/hot sauce mixture
cover with bleu cheese crumbles
bake
::drools::
quick google brings up a Food Network version:
http://www.foodnetwo...cipe/index.html
NOMNOMNOM!!
#16
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Posted 17 June 2012 - 02:17 AM
my coworker told me about her buffalo chicken mac n cheese recipe today. the way she described it:
cook macaroni
take 1 rotisserie chicken. remove skin & shred the meat.
mix macaroni, shredded chicken, cheddar cheese, celery, onion, and butter/hot sauce mixture
cover with bleu cheese crumbles
bake
::drools::
quick google brings up a Food Network version:
http://www.foodnetwo...cipe/index.html
NOMNOMNOM!!
That sounds awesome! :drool:Whenever I'd hear people say buffalo chicken mac n cheese, I envisioned just adding elbow pasta to the dip :lol:And j-me, that chicken pawt pie sounds delish (sans the frozen peas, I hate peas)
#17
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Posted 17 June 2012 - 05:07 AM
Artichoke dip/spread
I can of artichokes or 1 bag of frozen (12-14 ounces)
2 blocks of cream cheese ( i use one full fat, one neuschtafel)
1/2 cup shredded parmesan or romano
2 to 3 tbs minced garlic
1 tbs worcesteshire or tamari
1/2 tsp dijon mustard
2 tbs lemon juice
Drain and squeeze water out of artichokes and chop them
Soften cream cheese in microwave or oven
Mix all ingredients together, sprinkle paprika over the top and bake in the oven (uncovered) on 350 for 25 to 30 minutes.
Serve with crackers, toasted bread or raw veggies.
SUPER YUM! I bring this to parties and always serve it at holidays and there is never a drop left.
I can of artichokes or 1 bag of frozen (12-14 ounces)
2 blocks of cream cheese ( i use one full fat, one neuschtafel)
1/2 cup shredded parmesan or romano
2 to 3 tbs minced garlic
1 tbs worcesteshire or tamari
1/2 tsp dijon mustard
2 tbs lemon juice
Drain and squeeze water out of artichokes and chop them
Soften cream cheese in microwave or oven
Mix all ingredients together, sprinkle paprika over the top and bake in the oven (uncovered) on 350 for 25 to 30 minutes.
Serve with crackers, toasted bread or raw veggies.
SUPER YUM! I bring this to parties and always serve it at holidays and there is never a drop left.
#20
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Posted 02 October 2012 - 03:23 AM
I like roasted vegetable potpie...just use a basic pot pie gravy from Joy of Cooking and roast whatever veggies I have on hand. I like to get the little pearl onions. I've done a few different kinds of crusts, they 're all pretty yummy...bisquick, regular pie crusts...
#21
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Posted 02 October 2012 - 03:28 AM
I like roasted vegetable potpie...just use a basic pot pie gravy form Joy of Cooking and roast whatever veggies I have on hand. I like to get the little pearl onions. I've done a few different kinds of crusts, they 're all pretty yummy...bisquick, regular pie crusts.
SOunds awesome....I am going to make this for my mom this week.
#25
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Posted 26 October 2012 - 01:46 PM
comfort food last night...
tons of a variety of mushrooms cooked in cast iron with olive oil. remove when caramelized. local organic ground beef seasoned with s&p, whatitsheresauce, a lil flour dust, pattied like a salisbury steak - seared in same cast iron with a lil more olive oil. remove when almost done. red wine deglaze, made a roux and added homemade beef broth to make a gravy, added thyme & more pepper. put the shrooms and patties in the gravy and served on extra wide egg noodles with parsley.
very comforted.
tons of a variety of mushrooms cooked in cast iron with olive oil. remove when caramelized. local organic ground beef seasoned with s&p, whatitsheresauce, a lil flour dust, pattied like a salisbury steak - seared in same cast iron with a lil more olive oil. remove when almost done. red wine deglaze, made a roux and added homemade beef broth to make a gravy, added thyme & more pepper. put the shrooms and patties in the gravy and served on extra wide egg noodles with parsley.
very comforted.
#26
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Posted 30 October 2012 - 04:00 AM
Made a variation of the Braciole recipe on this blog... I got some advice from an Italian friend, who adds meatballs, sausage, and short rib to her dish (i skipped the short rib but used the rest), to develop the flavor as it stews in tomato sauce.. I will be entering a recipe contest w my killer adaptaion that we tested out tonight! I made 3 fillings and we taste-tested... thinking I will move forward with the briney version, made with olives and capers. Will u guys vote for me if I make it to the semifinals?
http://memoriediange...letana.html?m=1
http://memoriediange...letana.html?m=1
#28
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