Tag Archives: Comfort Food

Curry of Chicken Soup with Rice (Mulligatawny)

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Curried_Chicken_Soup1 (1 of 1)Mulligatawny is a delicious Anglo-Indian soup that has its origins in South India. The name is said to come from the Tamil words milagu (“pepper”) and thanni (“water”). Pepper water  doesn’t sound so appetizing to me, and it not representative of this great soup. If I had to pick out one ingredient that I think makes this soup shine, I would definitely say it’s the cloves — they really add to the depth of flavor of this dish. Hope you’ll try it tonight!

2 lbs bone-in, skin-on chicken breasts (about 2 large), trimmed of all visible fat
2 Tbsp flour
2 tsp curry powder
2 tsp salt, divided
1/2 tsp ground ginger
1 tsp ground turmeric
2 tsp butter
12 black peppercorns
6 whole cloves
6 cups chicken stock
1 large apple (such as Golden Delicious), peeped, cored and diced
2 Tbsp lemon juice
1/2 cup cream
1 recipe steamed jasmine rice
2 Tbsp chopped fresh parsley
Ground black pepper

In a large bowl, combine the flour, curry powder, 1 tsp of the salt, ground ginger and ground turmeric. Rub into the chicken and set aside.

In a small bowl, combine the diced apples and lemon juice; set aside.

In a large Dutch oven, heat the butter over medium-high heat. Add the chicken and any of the Curried_Chicken_Soup2 (1 of 1)spice mixture that may have fallen off. Brown chicken on all sides, about 5 minutes. Add 1 tsp salt, peppercorns, cloves and chicken stock to the pan. Bring to a boil, stirring to deglaze the pan. Cover and reduce heat to low. Simmer gently for 1 hour. Add the apples and lemon juice; cook for another 15 minutes.

Remove chicken breasts from the pan. When cool enough to work with your fingers, remove skin and discard. Remove meat from the bones and shred. Add shredded chicken back to the pan. Stir in the cream. Season to taste with additional salt.

Divide the cooked rice among 4 bowls. Ladle soup over each and top each with chopped parsley and freshly ground black pepper. Serve.

Serves 4.

Neapolitan Tomato and Pork “Soup” with Rosemary and Red Wine

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Tomato_and_Pork_Soup1 (1 of 1)In Italian, this dish is called “zuppa” (soup), but to me, it’s more like a thick stew (maybe that’s because of how I prepare it). This dish hails from Naples, Italy, and is so simple and delicious — the flavors of the pancetta, salt pork, rosemary, tomato and wine come together very nicely! Some may find salt pork to be too fatty, but I think you could omit it and just add a bit of olive oil to the pan before adding the pancetta mixture, and still have fantastic results. I hope you’ll try this dish!

4 oz pancetta, finely chopped
1 oz salt pork, finely chopped
1 Tbsp finely chopped rosemary
3 large garlic cloves, peeled and crushed
2 large onions, thinly sliced
1/2 tsp dried red pepper flakes
1 1/2 lbs lean ground pork
1 1/2 tsp salt
2 1/2 cups red wine
1 28-oz can tomato puree
Olive oil
Crusty bread, sliced
1 Tbsp chopped parsley

Combine pancetta, salt pork, rosemary and garlic on a cutting board — chop together with a sharp knife to create a paste.

Place a Dutch oven over medium-high heat. Add the pancetta mixture and cook for 5 minutes, stirring constantly. Add the onions and red pepper flakes;  cook for another 5 minutes, until onions are translucent. Add the ground pork and the salt. Brown for 5 minutes, stirring constantly to break meat up.

Add 1 cup of the wine to the pork mixture and cook until evaporated, about 5 minutes. Add the rest of the wine and the tomato puree. Bring to a boil, then reduce heat and simmer for 1/2 hour, uncovered. Remove from heat and season with additional salt, if desired.

Heat about 2 Tbsp olive oil in a skillet over medium-high heat. Add the slices of bread and cook until nicely browned on both sides.

To serve, place a slice of bread in each bowl;  pour some soup over bread and garnish with parsley (you may want to do this at the table so your guests can see the crisp, yummy slice of bread before it’s hidden by the soup!).

Serves 4.

Chicken with Pearl Onions and Mushrooms Simmered in a Red Wine Sauce (Coq au Vin)

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Coq_Au_Vin1 (1 of 1) Yum, French comfort food! The first time I had this French classic was at a restaurant in Germany — it was delicious! Over the years, I’ve taken bits and pieces from various recipes to create this lower-fat/lots of flavor version. You could also call this a “lazy man’s coq au vin,” because I remove the chicken from the bones after the dish is cooked, and add it back to the sauce. A great meal for a chilly fall evening, I hope you’ll try this recipe!

3 1/2 lbs bone-in, skin-on chicken pieces (I cut a whole chicken into 8 pieces, and trim off any bit of fat I can find)
1 1/2 cups red wine
2 bay leaves
1/2 tsp dried thyme
1 1/2 tsp salt, divided
1/4 ground black pepper
2 slices bacon, coarsely diced
1 Tbsp butter
20 pearl onions, peeled
8 oz button mushrooms, stems trimmed
2 cloves garlic, minced or grated
2 Tbsp flour
2 cups chicken stock
1/4 cup brandy
1 Tbsp tomato paste
1 Tbsp chopped parsley

In a medium glass bowl, combine wine, bay leaves, thyme, 1/2 tsp salt and pepper. Add chicken and stir well. Cover and let marinate in refrigerator for at least 4 hours, or overnight.

Heat a small heavy skillet over medium-high heat. Add bacon and cook until crisp and golden brown. Remove bacon with a slotted spoon and place on paper towels. Reserve 1 tsp of the bacon fat.

Heat butter and 1 tsp bacon fat in a large, non-stick skillet over low heat. Add the onions, mushrooms and garlic, and saute for 5 minutes.

Drain the chicken, reserving the marinade. Add the chicken and 1/2 tsp salt to the onion mixture. Increase heat to medium-high, and cook the chicken until golden brown on all sides, about 10 minutes. Stir in the flour.

Transfer chicken to a Dutch oven. Pour brandy into the skillet with the onion mixture and boil, deglazing for 30 seconds. Pour over chicken in Dutch oven. Add the marinade, onion/mushroom/garlic mixture, chicken stock and 1/2 tsp salt. Bring to a boil, then reduce heat to medium-low. Cook for 45 minutes.

Remove the chicken pieces, and let cool for a few minutes. Discard skin and remove chicken from bones (discard bones, as well). Add chicken back to sauce and sir well for 1 minute over low. Season with additional salt and pepper if desired. Serve with steamed or mashed potatoes. Garnish with parsley.

Serves 4.

Bolognese Meat Sauce (Ragù alla Bolognese)

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Bolognese_Meat_Sauce1 (1 of 1)When I was studying in Italy, I would often go down to the mensa (university cafeteria) for dinner. When I started the year off, I was a bit shy, so anything comforting (like food) helped me along. I loved the pasta con ragù alla bolognese — delicious and very comforting! Italian restaurants that I’ve dined at here in the US that have this on the menu don’t seem to get it right, so made it my mission to find an authentic recipe for ragù bolognese. I found and adapted a recipe from Saveur Cooks, Authentic Italian, which is spot-on! Some may not prefer chicken liver, but it’s used in a small amount and it’s a must! The liver, prosciutto, milk, wine (and all the other ingredients) are what make this dish authentic to me. I hope you’ll try this dish!

2 Tbsp olive oil
1 small onion, peeled and finely diced
1 rib celery, finely chopped
1 carrot, peeled and finely chopped
1 – 3 slices imported Italian prosciutto (about 3 oz), minced
1 chicken liver (about 1 1/2 oz), minced
1 1/2 ground sirloin
2 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg
1/2 cup dry white wine
1 cup milk, heated (but not scalded!)
1 cup beef broth
1 28-oz can pureed plum tomatoes
1 Tbsp chopped fresh parsley
Freshly grated Italian parmesan cheese

Heat oil in a Dutch oven over medium-high heat. Add onions and saute until translucent (but not browned), about 4 minutes. Add celery and carrot and saute for another 3 minutes. Add prosciutto and chicken liver, stirring about 3 minutes.

Increase heat to high. Add ground sirloin, salt, pepper and nutmeg. Stir constantly, breaking up meat so that it is very fine (I press the uncooked meat with the back of a wooden spoon and stir, stir stir) for 5 minutes.

Add wine, stir and bring to a boil. Cook for 3 minutes. Reduce heat to medium and add milk, stirring until milk has evaporated, about 4 more minutes.

Add broth and tomatoes; bring back to a boil, stirring constantly. Reduce heat to low and simmer very gently for 2 1/2 hours. Season to taste with additional salt and pepper (I added another 1 tsp salt and thought that was perfect). Serve over rigatoni and sprinkle each serving with the parsley and parmesan.

Serves 4.

Israeli Stewed Tomatoes with Eggs (Shakshuka)

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Shakshuka1 (1 of 1)This is a great way to prepare tomatoes and egg. This flavorful dish, called Shakshuka,  is popular in Israel. When researching this fantastic dish, some sources indicated that its origin is Israel, though others indicated that it may have been brought to Israel by Tunisian immigrants. In any case, it’s delicious! I like to serve it with Israeli couscous and a small green salad with a simple lemon vinaigrette. I hope you’ll try this dish!

1 Tbsp olive oil
1/2 medium yellow onion, peeled and diced
1 clove garlic, peeled and finely grated or minced
1 medium red bell pepper, diced
2 14-oz cans diced tomatoes
2 Tbsp tomato paste
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/8 tsp ground cayenne pepper
1/2 tsp sugar
2 tsp salt
1/4 tsp ground black pepper
6 eggs
1/2 Tbsp chopped fresh parsley

Heat oil in a large cast-iron skillet over medium heat. Add the onion and saute 3 minutes, or until soft. Add garlic and continue to saute for another 30 seconds. Add bell pepper to the onion mixture; saute for 7 minutes.

Add the tomatoes, tomato paste, chili powder, cumin, paprika, cayenne, sugar, salt and pepper. Shakshuka2 (1 of 1)Stir well to combine. Simmer for about 6 minutes, until mixture thickens. Season with additional salt and pepper, if desired (I add about 1/4 tsp salt and 1/4 ground black pepper) . Crack the eggs evenly over the sauce. Cover skillet and reduce heat to low. Simmer gently for 10 to 15 minutes, until eggs are cooked to your liking. Remove from heat, garnish with parsley. Serve out of the skillet at the table.

Serves 6.

Grilled Pork and Pineapple Tacos

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Grilled_Port_and_Pineapple_Tacos1 (1 of 1)There’s nothing better than grilling outdoors when it’s hot, humid and buggy, as it’s been here the past several days. Here’s a great taco recipe for that perfect back yard picnic, featuring marinated, grilled pork and pineapple. For this outdoor recipe, you’ll need to plan a bit ahead, as the pork needs to marinate overnight. It’s well worth it, because the pork turns out very tender and flavorful, and the grilled pineapple adds a nice sweetness. I hope you’ll try it!

1 medium pineapple, peeled, cored and cut into 1/2-inch slices
8 dried red chili peppers (such as pasilla), stem and seeds removed
1/4 cup orange juice
1/4 cup white vinegar
4 garlic cloves, very finely shredded or minced
3/4 tsp salt
1/2 tsp ground cumin
1/8 tsp ground cloves
2 lbs boneless pork loin, cut into 1/2-inch slices
16 6-inch corn tortillas, wrapped tightly in aluminum foil
1 bunch green onions, chopped
1/4 cup cilantro leaves
1/2 red bell pepper, diced
Sour cream (optional)
Lime wedges
Hot pepper sauce (such as chipotle-flavored Tabasco sauce)

Place chili peppers in a medium bowl;  cover with boiling water and let stand for 30 minutes, until soft. Drain and set aside.

In a food processor, add the chili peppers, one of the pineapple slices, orange juice, vinegar, garlic, salt, cumin and cloves. Process until smooth.

Arrange pork slices in a 3-quart baking dish. Spread chili pepper mixture evenly over the pork, ensuring that every slice is completely covered. Cover with plastic wrap and refrigerate overnight.

When ready to cook the meat, prepare the grill. Remove the pork from the marinade (discarding marinade).

Place the pork slices on the grill, cover and cook for 7 minutes (turning once in between).Grilled_Pork_and_Pineapple_Tacos2 (1 of 1) Remove pork and place pineapple slices on the grill. Cover and cook 7 minutes (turning once in between). If there’s room, also place the tortilla packet on the grill (the tortillas cook 7 minutes, as well).

Cut the pork and pineapple into small chunks, then combine in a large bowl. Fill the warm tortillas with the pork/pineapple mixture. Garnish with the green onions, cilantro, diced red bell pepper and a dollop of sour cream. Serve with lime wedges and chili pepper sauce.

Serves 8 to 10.

Roast Turkey Panini with Spicy Chipotle Mayo

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Panino4 (1 of 1)For those of you who have panini presses at home, this is a quick and yummy recipe for a mid-week dinner. What makes it is the chipotle mayo — it’s pretty spicy, so add less of the chipotle pepper if you prefer less heat. Chipotle chili peppers are smoke-dried jalapeño peppers, and for this recipe, you want to use the variety that you purchase in a 7-oz can, in adobo sauce.

1 small chipotle pepper (see my notes above about using chipotle peppers that come in adobo sauce), minced
1/4 cup light mayonnaise
1/2 tsp ground cumin
1 pinch salt
1 loaf fresh ciabata bread, cut into 4 sections, then sliced horizontally in half
1 ripe tomato, thinly sliced
Fresh romaine lettuce
Deli-style (thinly sliced) roast turkey
White American cheese slices
Prepare the chipotle mayo by whisking together minced chipotle pepper, mayonnaise, ground cumin and salt.

Spread the chipotle mayo on the tops and Panino5 (1 of 1)bottoms of the bread slices. Build sandwiches by placing on each a few ounces of turkey, followed by a couple lettuce leaves, a couple slices of tomato and a slice of cheese. Cook panini (sandwiches) in hot press until bread is light brown and crunchy.

Serves 4.

Picadillo with Parsley-Herbed Rice

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Picadillo1 (1 of 1)Picadillo is a flavorful, traditional dish served in Latin America. Its ingredients vary a bit from country to country, but most versions typically feature ground meat, chopped green bell peppers and onions. Mine is more of a Cuban variety, with ground beef, ground pork, peppers, onions, garlic, raisins, olives, capers and other ingredients, which provide for delicious sweet and sour flavors (“picadillo,” by the way, is derived from the Spanish picar, which means “to chop”). I hope you’ll give it a try!

1 Tbsp olive oil
2 medium onions, diced
3 cloves garlic, peeled and very finely grated or minced
1 large green bell pepper, diced
1 14.5-oz can diced tomatoes
1 1/2 tsp salt
1/4 tsp ground black pepper
1 lb very lean, ground beef
1 lb very lean, ground pork
1 Tbsp brown sugar
1/4 cup vinegar
1/4 cup pimento-stuffed green olives, sliced
1/2 cup golden raisins
1 Tbsp drained capers
1/4 cup red wine

Heat olive oil in a Dutch oven over medium-high heat. Add the onions, garlic and green bell peppers, and saute for 4 minutes.

Add the tomatoes, salt, black pepper, beef and pork. Cook the mixture for 5 minutes (or until meat is no longer pink), stirring constantly to break meat up.

Add the rest of the ingredients (through red wine). Turn heat to high, stir and bring mixture to a boil. Reduce heat to low, and simmer, uncovered, for 1 hour (stirring occasionally). Season to taste with salt and pepper (I added an additional 4 tsp salt, which seemed about right).

Meanwhile, prepare the rice. For the herbed-rice, follow my recipe for steamed jasmine rice, but add 1 Tbsp chopped fresh parsley at the beginning.

Serve warm picadillo with the rice.

Serves 8.

Bucatini with Parsley and Sage-herbed Chicken Meatballs

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Bucatini_with_Chicken_Meatballs2 (1 of 1)This recipe is a different take on the standard “spaghetti with meatballs” dish that everyone is familiar with. Bucatini is basically hollow spaghetti, and adds an interesting texture. The herbed chicken meatballs are a fresh spin, and are delightful with the homemade tomato sauce. I hope you’ll try this dish!

 

2 28-oz cans whole, peeled tomatoes
1 Tbsp olive oil
1 large onion, finely diced
2 bay leaves
1 1/2 tsp salt
1/4 tsp ground black pepper
1 cup loosely packed basil leaves
1 lb (uncooked) bucatini pasta

1 lb ground chicken
1 1/2 cups grated parmesan cheese (about 2 1/4 oz)
1 3/4 cups fresh white bread crumbs (about 3 slices, crusts removed)
2 garlic cloves, peeled and finely grated or minced
1 egg, lightly beaten
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh sage
1 tsp salt
2 Tbsp olive oil

To make the sauce, place the tomatoes and their juice in a large bowl. Vigorously squeeze tomatoes with your hands until no large chunks remain.

Heat 2 Tbsp olive oil in a large sauce pan over medium-high heat. Add onions and saute for 3 minutes. Add the tomatoes, bay leaves, salt and pepper. Stir to combine. Cover and bring to a good boil, stirring occasionally. Reduce heat to low and simmer, partially covered, for 1 hour (stirring occasionally).

Meanwhile, prepare the meatballs by combining the ground chicken, parmesan cheese, bread crumbs, garlic, egg, parsley, sage and salt in a bowl. Combine well (I use my hands). Form small balls from the mixture, occasionally dipping your hands in a separate bowl of warm water, as the meat mixture can become very sticky to work with. Cover meatballs with plastic wrap and refrigerate for 30 minutes.

Heat 2 Tbsp olive oil in a large frying pan. Saute the meatballs until golden brown, about 8 minutes.

Add the meatballs and basil to the tomato sauce, and simmer uncovered on low for an additional 15 minutes. Serve over bucatini pasta that has been cooked according to package instructions. Garnish with some chopped parsley and grated parmesan.

Serves 6.

Grilled Chicken Sandwich with Fresh Oregano, Lemon and Feta

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Grilled_Chicken_Sandwiches_with_Fresh_Oregano6 (1 of 1)This is one of my outdoor chicken recipes that I always have the ingredients for, from spring to fall. It’s simple, fresh, and it’s not time-consuming to prepare. Made this last evening when I returned home from work (it was a beautiful, warm evening here, so I had to fire up the grill!).

 

2 boneless, skinless chicken breasts, pounded to an even thickness (about 1/2 inch)
Juice of one lemon
1 garlic clove, minced
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 tsp fresh, chopped oregano
4 hamburger (or similar) buns
Lettuce
1 small onion, sliced
1 tsp fresh, chopped parsley
4 tsp crumbled feta cheese

Place the lemon juice, garlic, olive oil, salt, pepper and oregano in a small bowl. Whisk until the ingredients are well-incorporated.

Place chicken and the lemon juice mixture in a plastic zip-lock bag. Seal bag and move around so that the ingredients are combined. Refrigerate for about 1/2 hour.

Meanwhile, prepare the grill.

Grill the marinated chicken on one side for about 9 minutes, then about 4 minutes on the other.

Remove chicken from grill. Slice each breast in half crosswise, so that you end up with 4 even pieces. Assemble the sandwiches with the buns (I like to butter them and toast a bit on the grill), lettuce, chicken, parsley, onions and a teaspoon each of the feta. Serve.

Serves 4.