After holidays everybody attempts to tweek expanded waistlines. But it is also mid-winter and once a month you should consider some comfort food to get you through this period of the year. Snow and gray days are not healthy.
Comfort food consumption has been seen as a response to emotional stress, and what’s more stressful than January through March when you’re dining on tofu/ bean sprout sandwiches for lunch? That’s enough to make anyone snarky and sad.
Comfort foods are not the same for men and woman. It is not surprising that males prefer warm, hearty, comfort foods (such as casseroles, chili and soup); while females prefer comfort foods that are more snack related, such as chocolate and ice cream, which brings instant relief.
Unlike their male counterpart, women sometimes experience feelings of guilt, when they consume ‘comfort food:’ C’mon girls, admit you feel a small twinge of guilt when you stash that bag of Ghiradelli in the back of the cupboard or the bottom file of your desk. But relax — if it is dark chocolate, it is not only good for you, it is an essential to combating the ‘blues.’
Let’s take a look at some common comfort foods; and remember comfort foods love your own personal ‘touch,’ so have fun — play with your food and enjoy — it’s only for one day... or so. Comfort food should also be fairly simple to prepare — a lot of prep becomes stressful, too.
Kids from 2 to 92 perk up at the mention of macaroni and cheese. It’s inexpensive, easy and versatile. There are so many claims to fame on the origin of this iconic dish, but I believe it really did have to do with the Italians — the masters of ‘noodle-arama.’ One thing is for sure, it did not originate in a box from Kraft.
Additions to your mac and cheese are optional. This recipe calls for leeks, but I’ve also added artichoke hearts, peas, bacon or asparagus –be creative and make your own gooey concoction... It’s a healthy thing to do.
Now if you elect to try all of these in one weekend, I will not be responsible for heartburn or weight gain — but I will tell you how much better you will feel about mid winter. And, don’t forget a couple glasses of your favorite vino — ask Andy at Wolverine what he would eat with meatloaf.
MACARONI AND CHEESE
Serves 4 as a side (or 2 if real sadness is occurring)
16 ounces penne
2 cups each milk and chicken broth
4 tablespoons unsalted butter
1/4 cup flour
1/2 teaspoon nutmeg
salt and pepper
l tablespoon Dijon mustard
2 medium leeks sautéed in butter
1/2 pound shredded ham (optional)
10 ounces Gruyere or Comte cheese, grated (about 3 cups)
A bunch of crushed Ritz crackers
Sprinkle of Parmesan
Preheat oven to 350 F.
Saute chopped leeks in 1 tablespoon butter, set aside.
Bring large pot of water to a boil and add generous amount of salt along with penne. Bring to a rolling boil, reduce heat and cook until just tender — al dente. Drain and rinse under cold water.
Heat milk and chicken broth to a simmer (do not boil). Melt 4 tablespoons of butter in heavy saucepan. Add flour and whisk over low heat. Add milk mixture and whisk well. Add spices and mustard, and combine with penne, sautéed leeks and ham. Add cheese. Transfer to 13 x 9 glass baking dish. Crush Ritz crackers and sprinkle over top of casserole. Bake until hot and bubbly — 30 to 45 minutes.
MEATLOAF
Serves 4 easily
4 beaten eggs
1/2 cup chili sauce
1 cup crushed Wheat Chex cereal
1/2 cup chopped onion
1/2 teaspoon marjoram
1 teaspoon salt and a dash of pepper
2 lbs ground round
Preheat oven to 350F.
Mix all ingredients well and bake in loaf pan for 60 to 70 minutes.
Brush lots more chili sauce over top as it cooks. Let rest before (tearing into) — I mean slicing.
Growing up, Sunday dinner was often meat loaf. And we’re still deciding whether it is best straight out of the oven (with mac and cheese) or the next day between bread smothered with catsup. It was pretty standard stuff years ago, but today, chic chefs like to play with the flavors. I’ve stuffed it with spinach and red peppers; and I’ve tried it with a varieties of meat and vegetables — however, this recipe is so simple you won’t believe it is so good with so few basic ingredients (remember, though, never overwork or overmix your meat before baking it).
FIREHOUSE CHILI
1 pound ground round
1 pound Kielbasa, sliced medium
1 cup onion, chopped
3 garlic cloves, minced
1 - 4 oz-can minced green chilies, drained
1 teaspoon cumin
1/4 tsp cayenne
4 tablespoons chili powder
salt and pepper
4 ounces tomato paste
2 cans red kidney beans
4 to 6 fresh tomatoes or one 16 oz can of whole tomatoes
Brown ground beef in Dutch oven with onion and garlic. Add all remaining ingredients and cook for a good hour or so — or until you can’t stand it any longer.
Chili originated in Texas where cooks attempted to improve cowboy stews with their blend of chiles and seasonings. Americans now have an undying love for a bowl of the stuff on a cold day. And, people love to play with it and give it their own personal potpourri of heat and flavor. This chili recipe may cause heartburn... even though it is considered a comfort food. It is definitely not geared toward the faint hearted, however, you may temper the heat a bit by eliminating the cayenne. The green chilies are canned and are not hot, but eliminate them too if you’re a wussy ( I mean sensitive).
PEANUT BUTTER HOT FUDGE PUDDING CAKE
1/2 cup flour
1/4 cup sugar
3/4 teaspoon baking powder
1/3 cup whole milk
1 tablespoon cooking oil
1/2 teaspoon vanilla
1/4 cup peanut butter (crunchy or creamy---it doesn’t matter) at room temp
1/2 cup sugar
3 tablespoons unsweetened cocoa powder
1 cup boiling water
Vanilla ice cream
In a bowl, combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla and stir until smooth. Stir in peanut butter and pour into ungreased 1 1/2 quart casserole. In same mixing bowl, sir together 1/2 cup sugar and cocoa powder. Gradually stir in boiling water and pour evenly over batter.
Bake 30 minutes and serve warm with ice cream. Fudge sauce drizzle and peanuts may also be used to top this off if you’re terribly depressed and blue.
Okay ladies — this one is just for you. Molten lava cake and crème brulee are both delicious but just too stressful. There is probably nothing more comforting than a pudding cake teaming up two of America’s favorite things — chocolate and peanut butter... and don’t forget the ice cream on top.
