Back to the Kitchen: Recipes for Comfort

BY GWEN KENNEALLY

It is once again that wonderful time again where I am moving to a new home. It is an amazing journey with so many gifts,  but also it brings up many feelings and memories. I have my moments where I can honestly say I get so close to losing it that I find comfort in some wonderful foods! Once upon a time, I would stay in bed and have an orange food day! Yes, that is right— anything orange—and I don’t mean carrots or fruit! The saltier and more processed the better! Now, I have become much more mindful about what I eat — and in doing this, planning is an issue. In past columns, I have shared  that I like to make something that can last for several meals.

You can double the Turkey meatloaf recipe and freeze half in individual loaf pans for the nights when everyone’s schedule means several dinner shifts! Make ½ of the rest and serve with mashed potatoes and gravy and fresh vegetables. The next night simply sauté it and add to the basic tomatoes sauce for an amazing turkey bolognese (You can even use a good quality canned marinara sauce for additional ease.) Then you can roast a chicken or two and have three or more amazing meals! Don’t forget to make basic stock and a wonderful soup that you can place in individual serving containers and freeze for a night when you are really crazy!

When I am feeling a bit overwhelmed and don’t care about the above-mentioned time or mindfulness, I would have to prepare one of my “marriage proposal” dishes. Those are the decadent recipes I have created where  men have actually dropped to their knees because they loved the food so much. Cheese, cheese and more cheese…..what could be better? Chocolate of course!

So whether you are super busy or going through challenging times enjoy these comfort foods and invite some friends over as well for a sure cure of the blues!

Turkey Meatloaf

1 1/2 lbs. ground turkey

20 oz. package turkey sausage

3 carrots

1 bell pepper

1 red bell pepper

3 celery ribs

1 onion

Garlic to taste (I like lots)

2 bunch scallions

2-teaspoon kosher salt

2-teaspoon black pepper

2-teaspoon cayenne pepper

2-teaspoon red pepper flakes

1 egg

1 cup Ketchup

2 cup half and half or heavy cream

Chop all veggies fine (in or out of food processor) Sauté in heavy skillet with 2 tablespoons butter or olive oil until tender. Add spices and let cool for 10 minutes. In large bowel mix ground turkey, turkey sausage; veggie mixes ketchup, egg and half-and-half. Fill loaf pan and bake at 375 for about one hour or until the loaf is pulled from the pan. Let stand for about 5 minutes and serve.

Super Easy Mashed Potatoes and Gravy

2 pounds Russet potatoes, peeled and cut into 1 inch pieces

1-cup milk

4 tablespoons butter

Salt and pepper to taste

Simmer potatoes over low heat until tender, and mash, blending with milk and butter.  Add salt and pepper to taste. I like to mash my potatoes using a hand-held electric mixer. Serve with gravy

Gravy

1 onion, finely chopped

3 cloves garlic, finely chopped

1⁄2 pound mushrooms, sliced

1-tablespoon olive oil

2 1⁄4 cups chicken or veggie stock

3 tablespoons Wondra flour

In a saucepan heat olive oil and when hot sauté onions and garlic and cook until tender. Whisk in the flour and stock and cook, stirring constantly until mixture boils and thickens.

Basic Tomato Sauce

1/2-cup olive oil

2 onions, chopped

3 large carrots, chopped

6 cloves garlic

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4-teaspoon crushed red pepper

Pinch salt/ fresh pepper

12 Tomatoes, peeled, seeded and diced

1/2 cup red wine

In a large saucepan heat oil. Sauté onions, carrots, garlic and seasoning. Add tomatoes and wine and simmer for 30 minutes. Stir and smash the tomatoes. You can use a fork or an emulsion blender. Simmer for30 minutes longer.

Roast Pear Chicken

1 roasting chicken

1 Very ripe pear

2 sprigs fresh rosemary

2 sprigs fresh thyme

3 cloves garlic

2 onions

Salt

Pepper

Melted butter for basting

Peel the onions and slice them in thin circles. Separate them slightly and line them in a roasting pan.

Rinse the chicken with cold water and pat dry removing all the neck and liver.  Sprinkle the skin with salt and pepper.  Place the whole pear the garlic, rosemary and thyme into the cavity of the chicken. Place the chicken on top of the onions and baste with the melted butter. Roast at 425 for 1 hour and 15 minutes.

Chicken and Rice Stir-fry

1 cup cooked chicken

2 green onions, sliced

2 large eggs

1-teaspoon salt

Pepper to taste

4 tablespoons oil for stir-frying, or as needed

4 cups cold cooked rice

1 – 2 tablespoons soy sauce

Lightly beat the eggs with the salt and pepper. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Add 2 tablespoons oil. Add the rice and chicken. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in soy sauce as desired. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Chicken Salad Sandwich

1 pound cooked chicken

1/4-cup mayonnaise

2 tablespoon Dijon-style mustard

2 teaspoons chopped fresh tarragon leaves

1/2 teaspoon ground black pepper

1 large apple, peeled, cored, and cut into 1/2-inch chunks

1/3 cup diced celery

1/3 cup chopped pecans, toasted

6 (4-inch) baguettes

6 large leaves red-leaf lettuce

Mix together first eight ingredients. Slice baguettes lengthwise and place lettuce on bottom halves. Top with chicken salad, cover with baguette.

Curried Chicken Sandwiches

3 pounds chicken breasts

Poached, cooled to room temperature, cut into 1/4-inch chunks*

2 granny smith apples, finely chopped

3 celery ribs, finely chopped

4 tablespoons curry powder

2 tablespoons ground ginger

1 1/2 cup mayonnaise

Juice of one lime

16 slices raisin bread

In a small bowl whisk together curry, ginger, limejuice and mayonnaise. In a large bowl mix the chicken, celery and apples. Add the mayonnaise mixture to the chicken mixture and coat evenly. Divide 8 ways and place on raisin bread and quarter each on the diagonal.

Basic Chicken Stock

1 red onion, chopped

3 carrots, chopped

2 stalks celery

4 cloves garlic, chopped

2 cups white wine

1 Chicken carcass

10 cups water

Salt and pepper to taste

In a large soup pot combine all above ingredients and bring to a boil over medium heat. Reduce heat and cover and simmer for one hour. Strain the stock and toss the solids. (You should get about 10 cups) You can freeze half or you can freeze in ice cube trays and pop out single servings as needed for sauces.

Harvest Fall Vegetable Soup

6 cloves garlic, minced

4 tbsp olive oil

1 cup onion, minced

1 cup sliced celery hearts

1-cup carrot
, sliced

1 cup green and yellow zucchini, sliced

1 sprig fresh thyme

4 bay leaves

6 cups chicken stock
 (or you can use veggie stock)

1 cup red kidney beans, canned

1 cup sliced leeks

1-cup squash or pumpkin diced into half-inch cubes

2 cups shredded Savoy cabbage

1/2 cup coarsely chopped Italian parsley

Parmesan Cheese for garnish

Salt and pepper

In a stockpot over medium heat, sauté the garlic in olive oil. Before the garlic browns, add onion, celery, carrot, zucchini, thyme, bay leaves and stock. Simmer for a half-hour, or until the vegetables are soft. Season to taste with salt and pepper and add kidney beans, leeks, squash or pumpkin and cabbage. Simmer for ½ hour longer. To serve top with parsley and cheese.

Baked Brie with Mushrooms, Onions and Garlic

4 tablespoons butter

2 large onions, sliced

1-tablespoon thyme, minced

4 garlic cloves, sliced

2 cups button or crimini mushrooms, sliced

1 8-inch-diameter 32- to 36-ounce
French Brie

French bread baguettes, sliced

Melt butter in heavy very large skillet over medium-high heat. Add onions and garlic and sauté until just tender, about 6 minutes. Add minced thyme and mushrooms and stir until soft. Season to taste with salt and pepper. Cool. Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box in platter. Surround with baguette slices.

Mac and Cheese

5 cups cooked macaroni (8 ounces raw)

4 tablespoons butter

2 cups cream or milk

2 cups shredded sharp Cheddar cheese

2 cups mozzarella

4 tablespoons Parmesan

4 tablespoons velveta (yes…velveta…the secret ingredient)

Set aside ½ cup cheddar cheese. In an 8×10-inch baking dish gently toss all ingredients together. Bake in a preheated 350° oven for 30 minutes, or until hot and bubbly. Add the set aside cheddar and place under the broiler for 5 minutes until golden and crunchy.

Brownies

1 and 1/2 sticks butter

1 1/4 cups sugar

1 cup unsweetened cocoa powder (natural or Dutch-process)

1/4-teaspoon salt

1/2-teaspoon vanilla

2 eggs

1/2-cup flour

2/3 cup walnut or pecan pieces

3/4-cup mini chocolate chips

Preheat the oven to 325°F. Spray an 8 inch pan with Bakers Joy.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and beat vigorously for one minute with the wooden spoon. Stir in the nuts and chocolate chips. Spread evenly in the pan. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Move to a cutting board. Cut into 16 or 25 squares.