Category Archives: Comfort Food

One Bowl Brownies

18 Tuesday Aug 2015

Posted by in Brownies, Chocolate, Comfort Food, Desserts, Institute Treats

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I was browsing at Smitten Kitchen for a brownie recipe. I have had many failed attempts recently. On one of her recipes she was talking about her very favorite one bowl brownies which had been dissed by her commenters for being off the box of Baker’s Unsweetened Chocolate. Many other commenters said how much they liked the “off the box” recipe. I am not one who likes recipes that include boxed ingredients, but this one doesn’t. It’s a from scratch recipe. I decided to try it today to make brownie sundaes for tonight’s activity at institute.

Ingredients-

1- 4 oz package Baker’s Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup all purpose flour

Method-

Heat oven to 350 degrees

Line a 9X13″ pan with foil, leaving some hanging over the sides. Spray with cooking spray.

Microwave chocolate and butter on high in a large microwavable bowl for two minutes. Stir until chocolate is melted and combined with the butter.

Add sugar and stir to combine. Stir in eggs and vanilla. Finally stir in flour until just mixed.

Bake for 25 minutes. Allow to cool completely and then using the sides of foil carefully lift brownies out of the pan. Refrigerating them for awhile makes them easier to cut.

Maddie’s Pasta Sauce- From Ally’s Italian Friend Teresa

04 Tuesday Feb 2014

Posted by in Comfort Food, Main Dishes, Pasta

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I have tried to make this healthier by leaving out the 1/4 cup of butter and 1 of the 3 tablespoons of olive oil in the original recipe. I often add more vegetables (celery and carrots) than called for in the recipe. Mushrooms are a nice addition.

Ingredients-

2 tablespoons olive oil
A good handful of chopped Italian fat leaf parsley-chopped
3 or 4 ribs of celery with leaves-finely chopped
A handful of fresh Basil-finely chopped (I use 2 tablespoons freeze dried basil, but fresh is better)
1 medium onion-chopped
2 or 3 cloves garlic-minced
2 or 3 carrots-finely chopped
1 teaspoon dried oregano
1-28 ounce can of crushed tomatoes or 1-750ml bottle of Passata de Pomodoro
2-14.5 ounce cans petite diced tomatoes (you can use regular diced tomatoes, too)
1 teaspoon of salt or more to taste
Pepper to taste

Method-

Heat oil and add the onion, carrot and celery. Cook over medium heat until soft, stirring frequently. Add garlic, oregano, parsley and basil stirring constantly so the garlic does not burn, about 1 minute. Add crushed tomatoes and chopped tomatoes. Bring to a boil and cook on medium heat for 5 minutes. Place a lid on the pot so that it is slightly covered and simmer on low for at least 40 minutes or until sauce thickens. Serve with any pasta and parmesan.

This sauce is good kept in the refrigerator for up to three days and can also be frozen.

French Laundry Inspired Lasagna

09 Saturday Mar 2013

Posted by in Comfort Food, Main Dishes, Pasta

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Ingredients

Sauce-
1/2 cup olive oil
1 1/2 cups minced yellow onions
2 tablespoons minced garlic
1/2 cup tomato paste
8 cups cut-up peeled tomatoes (about 12-14 medium tomatoes, cut into rough 1 inch pieces) or 4- 15 ounce cans of diced tomatoes
1/4 cup chopped oregano
1/4 tablespoons chopped basil

Filling-
1 1/2 pounds ricotta
3 large eggs
1/2 cup chopped parsley
Kosher salt and freshly ground pepper

1 pound lasagna noodles
1/2 pound mozzarella, grated
Kosher salt and freshly ground pepper

Method
For the sauce-
Heat the oil in a large heavy pot. Add the onions and garlic and cook gently until translucent. Add the tomato paste and cook, stirring frequently. Add the tomatoes and stir to combine. The sauce can be completed on the stove top or in the oven. (I think a crockpot would work, too. The idea behind the oven method is that it requires less attention. For the stove top method simmer gently for 1 1/2 to 2 hours stirring well every 10 minutes so it doesn’t scorch. For the oven method, cover the pot and cook at 325 degrees for 3 to 4 hours. When the sauce is done it should be thick and chunky and there should be about 4 cups.  Add the oregano and basil and allow sauce to cool.

For the filling-
In a large bowl, whisk the ricotta and eggs together until blended. Add the parsley and salt and pepper to taste and mix well. Refrigerate until you are ready to assemble the lasagna.

Cook the noodles in a large pot of boiling water according to package directions. Drain the noodles and allow them to cool a bit. Preheat the oven to 350 degrees.

To assemble the lasagna-
Spread a thin layer of sauce in the bottom of a 9 X 13 baking pan. Place a layer of noodles in the pan, slightly overlapping them. Spread half ricotta mixture evenly over the noodles and top with another layer of noodles. Reserve 1 cup of the sauce and spread the rest over the noodles, completely covering them. Arrange another layer of noodles on top and cover with the remaining ricotta mixture. Top with a final layer of noodles and spoon the reserved sauce over them. Toss the reserved mozzarella with salt and pepper to taste and sprinkle it   over the top.

Bake for 45 minutes to 1 hour, or until the mozzarella is spotted golden brown and the lasagna is hot throughout.

 

 

Chicken Pot Pie

19 Wednesday Sep 2012

Posted by in Autumn, Casseroles, Chicken, Comfort Food, Freezer meals, Main Dishes, Nostalgia

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This recipe is great for freezing. I put the filling in my Emile Henry Gratinee bowls, top with crust and put the whole thing in a freezer bag. Once they are frozen the dishes can be stacked to take up less space. I can get 4 or 5 individual servings from this recipe. Sometimes I double it so I can have extra to freeze.

Crust:

1 cup all purpose flour
1/2 cup grated Parmesan cheese
salt
8 tablespoons unsalted butter, chilled, cut into small pieces
3-4 tablespoons milk

Filling:

2 tablespoons unsalted butter
1 large onion chopped
1 large carrot chopped
2 large potatoes
3 tablespoons all purpose flour
2 cups chicken broth
2 cups cubed cooked chicken
1 cup peas (fresh or frozen)
1 cup half and half
1 teaspoon dried tarragon
salt and pepper to taste

To make the crust, stir the flour, Parmesan, and salt together in a bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until it looks like coarse meal. Pour in 3 tablespoons of milk and mix quickly with a fork until moistened. If the dough is dry add one more teaspoon of milk. Gather the dough together and wrap in plastic wrap and chill in the refrigerator while you make the filling.

To make the filling, melt the butter in large non-stick pan. Add the onion, carrot and potatoes and cook, stirring, until the onion is softened. Add the flour and stir for one minute until the vegetables are coated. Stir in the broth. Bring to a boil and reduce the heat and simmer until slightly thickened, about 3 minutes. Stir in the peas, half and half and tarragon. Simmer about five more minutes. Season to taste with salt and pepper. Spoon the filling into a deep 2 quart baking dish.

On a lightly floured surface, roll out the dough to fit the inside dimensions of the baking dish. Trim off any rough edges. place the dough on top of the filling. Bake in a 400F degree oven until the crust is golden brown, 35-40 minutes.

Macaroni and Cheese

29 Tuesday Nov 2011

Posted by in Comfort Food, Pasta

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When Rick and I were first married he requested macaroni and cheese for dinner. I got busy and made a large casserole of the macaroni and cheese I grew up on, Homemade Macaroni and Cheese. The kind where you cook a package of macaroni and make a cheese sauce from scratch and mix it all together and finally bake it for a little while. Rick did not recognize this form of macaroni and cheese. He had grown up on the kind from the blue box. So from that day on we had the kind from the blue box. It wasn’t until recently that I tried making the homemade kind again. Allyson told me that it is her “go to” meal whenever she is taking dinner to someone. Last week, I took dinner to a family who has a child in the hospital. I was trying to think of something that I could take that the children at home would like. Macaroni and cheese, baked chicken fingers, carrots and cucumber sticks and chocolate cupcakes turned out to be a perfect choice.

Here is a link to the my favorite macaroni and cheese recipe at The Pioneer Woman. I rarely have dried mustard and don’t like to add the cayenne or too much pepper. I usually leave them out.

Treebeard’s Red Beans and Rice

12 Monday Sep 2011

Posted by in Comfort Food, Main Dishes

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Treebeard’s is a Houston institution. I love to eat there and always  have red beans and rice. I found this yummy recipe at Food.com It is really close to the original.

Ingredients-
1 lb dried red kidney beans
2 quarts water
2 medium onions, chopped
2 stalks celery, with leaves, chopped
1/2 large bell pepper, chopped
1 1/2 teaspoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 1/4 teaspoons garlic powder
1/4 teaspoons cayenne pepper (you can always add more)
2 bay leaves
1 lb smoked sausage, cut in 1/2 inch slices

Directions-
1-Sort and wash red beans. In a large soup pot, add 2 quarts cold water and red beans. Let soak overnight. (To speed up process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step). DO NOT DRAIN WATER!

2-Add onions, celery and bell pepper to beans and bring to a boil. Cover and reduce heat to simmer about 1 1/2 hours, or until beans are soft . Do not stir more than necessary.

3-Stir in seasonings and sausage. Simmer 30 minutes more. Remove the bay leaves.

4-Meanwhile cook a pot of rice and serve the beans over hot cooked rice, garnished with shredded cheddar cheese and chopped green onion.

5- Don’t stir more than necessary because you don’t want mushy beans. If you want thicker beans remove the lid during the last 30 minutes of cooking time or remove 1/2 cup of the beans and mash them before returning to the pot.

Texas Brisket

06 Saturday Aug 2011

Posted by in Comfort Food, Main Dishes

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While we lived in Saudi Arabia the women’s group published a cookbook, A Taste of Jubail. It’s an interesting book because of the cultural diversity in Jubail during that time. I have discarded many cookbooks over the years, but I find myself clinging to this one for two recipes. There are many great recipes in this book and now that I think about it a really great one for sweet and sour shrimp. (I better post that, too). The two that I have used over and over are for Texas Brisket and Homemade Barbecue sauce. I’m making both of these today. We are having a few friends over for dinner tomorrow.

Texas Brisket
Ingredients-

1 4-5 pound beef brisket
2 large cloves garlic, minced
1 tablespoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon ground sage
1/2 teaspoon sugar
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

Method-
Preheat the oven to 225 degrees. Rub minced garlic into both sides of the brisket. Combine remaining seasonings in a small bowl and mix well. Rub seasonings into both sides of the brisket. Set brisket, fat side up, on a large piece of aluminum foil and wrap tightly. Transfer foil wrapped brisket to a shallow, foil lined roasting pan.  Bake until tender, about 8 hours. I never test it, I just bake for 8 hours and it is always done. I usually cook this the day before I am going to serve it because it needs to be cold to get good slices. If you don’t care about slices and don’t mind it being shredded you can serve it right out of the oven with homemade barbecue sauce. (recipe below).

Homemade Barbecue Sauce

06 Saturday Aug 2011

Posted by in Comfort Food, Main Dishes

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2 tablespoons butter
1 medium onion, chopped
1/2 cup water
1/2 cup prepared chili sauce (I use Heinz the most. Maggi is good if you can get that brand)
1/2 cup ketchup
1/4 cup cider vinegar
2 tablespoons lemon juice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 teaspoons salt
2 teaspoons dry mustard
1/2 teaspoon black pepper
1/2 teaspoon paprika

Method-

Melt butter in a skillet over medium low heat; add chopped onion. Cover and cook until translucent, about 10 minutes, stirring occasionally. Blend in the remaining ingredients. Bring sauce to a boil. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally. Serve at room temperature

Ruth’s Yummiest Chocolate Cupcakes

06 Wednesday Jul 2011

Posted by in Chocolate, Comfort Food, Cupcakes

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Ingredients-

2 ¼ cups flour
1 2/3 cup sugar
¾ cup butter
2/3 cup cocoa
1 ¼ cups water
1 ¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
¼ teaspoon baking powder
2 eggs
1-2 cups chocolate chips

Method-

Preheat oven to  350 degrees. Line a muffin tin with cupcake papers.

Combine butter and sugar. Add eggs and vanilla. In a separate bowl combine flour, cocoa, baking powder, baking soda and salt. Alternate adding water and flour mixture to the butter/sugar/egg mixture. Add chocolate chips and mix until blended.

Fill cupcake papers 2/3 full and bake for 18 to 20 minutes a toothpick inserted into the center of a cupcake will come out clean.

After cupcakes are cool frost with your favorite frosting.

July 4th Apple Pie

04 Monday Jul 2011

Posted by in Comfort Food, Desserts, Pies

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This is not a traditional apple pie. I got the idea from Dinner-A Love Story. It’s actually a galette.

Preheat the oven to 450 degrees. Roll out a 9 inch pie crust. I used a Betty Crocker pie crust mix, but you could use a frozen one or make one from scratch. Peel 3 or 4 apples and slice them thinly, I used 2 of the giant Fuji apples we get here in Tokyo. Since today is the Fourth of July and I wanted a little patriotic color I added 1/4 cup of fresh blueberries and a small handful of dried cranberries. Place the pie crust on a cookie sheet that has been lined with parchment paper. Put the apples, blueberries and cranberries in the center of the crust and sprinkle with about 1/4 cup of sugar and a couples shakes of cinnamon. Mix this up a little using your hands. Then fold the sides of the pie crust up over the apples and dot with a few small pats of butter. Brush the crust with milk. Cook at 450 degrees for 20 minutes and then reduce the heat to 350 degrees for another 20 minutes.