Monday, September 15, 2008

Calling All Comfort Foods

OK, friends and neighbors, Fall is here. With cooler temperatures comes the desire once again to cook, to bake, to crock pot, to fill the house with the glorious aromas of hot and hearty comfort food.

And I need your help. We would probably all benefit from each others' help here. Our families would want us to do this.

Let's do it. Let's post our very best comfort food recipes. Send me the link(s) to the recipe(s) you've posted, along with a brief description of each and I will publish them all here, in one massive post that will provide us all with enough good ideas to carry us through until Spring. If you have found wonderful recipes on other sites and would like to link to those, fine. But please make sure you have tried it yourself first to know that it works and is worthy of the list.

Simplicity is to be desired over complexity. Easily found ingredients are a must, as I live out in the sticks. Quantity of recipes is secondary to quality. I want the recipes that had your families rising up and calling you blessed, the ones that left them begging for more, the ones that caused them to clean their plates or bowls so completely that you nearly mistook the stack of them for clean dishes that were ready to be put away.

To kick-start this comfort food fest, I will post a link here to a darn tasty recipe that I found and made for my family tonight. It meets the above criterion, believe me. I could post the recipe here, but the link will serve you better, as the author of the blog on which I found it is witty and clever and an outstanding photographer. Here, dear readers, I present my first offering: Crash Hot Potatoes, a very simple but OH-SO-TASTY way to prepare little red potatoes. They will definitely dress up an otherwise plain meal, or turn a very good meal into a spectacular one. Try them. Immediately. You won't regret it.

You have a little over two weeks, people. I will post the collection on October 1st.

10 comments:

Sherry C said...

I suppose I should give you my e address to send me your links, in case you don't know how to post them in a comment here. I am located at chidwick, on the domain of gmail, which is a com, of course.

AmberJ said...

Those potatoes look Y-UMMMM-EEEEE!!! And easy! Gotta love easy. Are you looking for dinner-comfort? Or just anything of comfort? (Quickbreads, soups, breakfast, etc.)

Team Sponski said...

OK, Missy, I am trying these tonight....and that pioneer woman blog is my FAVORITE...great picts! great food!!! Did you know she homeschools her four kids? Fun.

One of our favorite recipes:

Potato Cheese Soup

Ingredients:
8 medium Potatoes washed and diced in 1-2 inch cubes(I don't peel mine; you can if you want...I am too lazy. Besides, "the skin has all the vitamins!!" ...is that REALLY true??!!??)

1 pound of bacon sliced into 1 inch squares and fried crunchy, but not too crisp.

Onion (decide on how much your family likes onions...I would use 1 medium onion, but usually don't use any because my kids don't like them) Dice and Saute together with the bacon.

Powdered Chicken Broth to season the soup (I use powdered. You could also use cubes or even liquid. I just happen to like the powdered because it is easy to adjust to create the right flavor. I tend to be a "smidge here and smidge there" cook versus a true cook with real measurements...I am attempting measurements so you all can enjoy this recipe.)

2 cups of cream/half-n-half/canned milk/regular milk/all the way down to skim (depending on how healthy you want to go...of course, for a richer creamier soup use cream, half-n-half, or canned milk)

2-3 cups shredded cheddar cheese

White Sauce to add later:
1/2 teaspoon salt
1 Tablespoon Butter
1 Tablespoon Flour
1 Cup Milk

Directions:
Boil potatoes in water (add a little salt for flavor).

While potatoes are boiling fry bacon and saute onions. When these are done set them to the side to add a later.

Making the white sauce (Cheesy,Cream Soup Base):
Melt 1 tbsp butter in a sauce pan, Add 1 tbsp flour. Keep heat on high and add milk a little at a time, using a whisk to make the flour/milk mixture smooth and not clumpy. Once all of the milk is added and the mixture is smooth the mixture should begin to thicken. Add shredded cheese and stir until it melts and you have a cheesy mixture. Now add bacon, onions and (if you want it to taste really good, but not be quite as healthy....) add some of the bacon grease...I know it sounds gross, but unfortunately, it makes it taste really good.

At this point the potatoes should be done. I usually let the water cook down until there is just a thick starchy potato/water mixtue left. Add cheesy/bacon/onion sauce to the potatoes. Stir together.

Finally, add the remaining milk/cream. Add enough chicken broth to make it taste the way your family would like it. You can add more milk or water to create the consistency you desire.

This soup is REALLY easy and YUMMY. I usually make extra for lunch the next day. I throw it in the crock pot and add a little milk and more chicken broth to taste. We usually serve this with a nice salad and hot sour dough bread or homemade cheese bread (easy recipe to follow when I have time).

Dan said...

Those taters look TASTY!

Alas for my low carb boot camp!

I'll post something on here, a recipe for a four cheese pasta that's perfect for fall. Just have to find it.

Also...I haven't forgotten about writing the Tanoman...something will be forthcoming in the next couple of days.

alison said...

Those look fantastic. Thanks for posting.

Early Fall is my favorite time of the year to cook. I am really in the mood for soups.

Eagle-eye Di said...

Ok Sherry,here I go again.Where is the link to the receipe of the potatoes?I have fished all around and cannot find what everyone else has found to click into.Lady near senior citizen age getting confused again.Let me have the 411.
Thanks.

Sherry C said...

Auntie D--

The link is on the words "crash hot potatoes" in the post. Just click on those words and you will see those yummy potatoes in all their glory!

Anonymous said...

Sherry,
I was out of town for the week and just got home tonight. I tried the potatoes and they were great.
Dad

Sheila said...

Now you're talking!
First off, the Pumpkin Muffins have already been made at the Chew house, with warm muffins delivered to the kids' teachers. ALWAYS a hit.
Second, my family's favorite is chicken and dumplings. I use chicken cooked on the bbq (better flavor) then cut into strips or cubes, mixed with two cans of chicken stock (or homemade stock) and one or two cans of cream of mushroom soup. That all cooks, then I add a package of frozen veggies (the corn, peas, and carrot mixture) and let it simmer. Then I put the Bisquick dumplings on top (recipe on box) and everyone loves it.

CML_Shearings said...

Sherry - This casserole was delicious. Judy Carpenter baked it for several of us Hallelujah Hikers a couple months ago. Harriet Calcaterra was able to get the recipe & send it to the rest of us. Here it is for you to try with Andy's students The cumin helps to make it extra special. Shalom, Cary

Hi! I just remembered I wanted to send you what I think is Judy’s great casserole recipe. You can only trust the ingredients because I think she just threw it all in together – so I’ll do my best to separate the steps. Here goes!



Judy’s Crazy Casserole



Cook one chicken somehow – baking, frying, etc., cool, skin, and cut into bite-sized pieces (I used chicken breasts so I had lots of white meat)

Boil in salted water 7 oz. of noodles, any kind – she used flat egg noodles I think and drain.



In a bowl, combine:

1 can of mushroom soup

1 can of cream of chicken soup

1 c. shredded cheese (keeping out enough to sprinkle on the top of casserole)

1 c. mayonnaise

(1-2 tsp. cumin – which was a great mistake because she took it from the recipe above this one on the page)

1 c. almonds (don’t remember those)

1 chopped green pepper (don’t remember this either)

1 head of broccoli cut into bite-sized pieces (sometimes she par-boils these; the one we had, she had put in raw)



Combine everything and put in casserole dish; sprinkle remaining cheese over top; bake 350 degrees until everything is good and hot (probably 30 min.) ENJOY!





Jim & Harriet Calcaterra

4535 Rio Vista Dr.

Missoula, MT 59803

406/251-3947

cell 406/544-9325

jcalcaterra@centric.net