Posts tagged ‘comfort food’

May 22, 2010

Cheesy Does It!

This is a see-saw week in the Long Legs Household, both emotionally and dinner-wise. I have had a pretty bad case of the mean reds and hubby has been working evenings, so we didn’t plan dinner for this week.  Last night was a quickie meal, cheddar-apple grilled cheese.

Cheddar-Apple Grilled Cheese

(Makes 2 sandwiches)

4 slices of bread, any kind

enough sliced cheese to cover 2 slices of bread

1 granny smith apple, sliced

butter or margarine

1. Butter one side of each slice of bread

2. put cheese on 2 slices of bread, on the non-buttered side

3. put the slices of apple on top of the cheese

4. assemble the sandwiches, butter side out, and place on a hot sandwich press (or a hot frying pan)

(our sandwich press is called the Griddler.  enough said.)

5.  Cook the sandwich until the bread is toasted, and the cheese is melted.

6. Eat!

Yum.

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January 31, 2010

A Whole Lotta Leeks

Welcome to another edition of Sarah’s Sunday Dinners!  Thanks to my husband for the title of today’s post, which consists of a delicious potato-leek soup.

If you search Google for potato leek soup there are 449,000 results returned, so suffice it to say, there are many different variations of this recipe.  Some with cream, some without, some with bacon, some with spices.  Having never had leeks before, and having never made soup before, I went with the most simple recipe available from The Kitchn.

Ingredients:

approx 5 cups of peeled and cubed potatoes (I used Yukons)

approx 2 1/2 cups chopped leeks (I used one good sized bunch)

3-4 slices bacon, diced (you can leave out the bacon, and use your preferred oil instead.  Skip to step 2)

approx 1 quart (1 litre) of stock or water

Tip about leeks: They are very dirty.  I chopped the white and light green parts, and put them into a strainer set in a bowl of water.  I swished them around in the bowl/strainer, and then took out the strainer and ran water through the leeks.

Step 1.

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Brown bacon in a large stock pot until crispy, remove and drain on paper towel

Step 2.

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Add the leeks to the pan with the hot bacon fat (or oil) and cook until wilted and somewhat translucent

Step 3.

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Add the potatoes and stir to coat.

Step 4.

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Add the stock or water to cover the mix (it took about 1 litre)  Bring the soup to a boil, then reduce to a simmer until the potatoes are cooked (about 20-30 minutes. )

Step 5.

Remove the pan from the heat, and use an immersion blender* to blend this:

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into this:

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Step 6. (optional)

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Garnish with some of the crumbled bacon and a bit of shredded cheese.

This soup will make your house smell like thanksgiving! When the leeks are cooking, they give off kind of an oniony/delicious smell, and when everything is cooking together you would think you have a turkey with all of the trimmings in the oven!  This soup is very inexpensive to make, cooks in 1 pot, and serves about 4.  Yum Yum Yum!!

First attempt at soup = Major Win!!!

*Using an immersion blender is easiest, because you can do it right in the pot.  If you don’t have one, you can scoop the soup into a blender or food processor about 1 cup at a time and blend it that way.

So what’s your favourite soup to make? to eat?

January 24, 2010

Comfort food: The perfect recipe to end a great weekend

Comfort food takes on many different forms.  Chicken noodle soup, grilled cheese & tomato soup, soft-boiled eggs and toast soldiers, stew, macaroni & cheese.  These are things that typically come to mind.  My favourite comfort food is a recipe that my mom makes,  a warm yummy mix that never fails to make me feel good.  I’m sure it has a name somewhere, but heck if I know what it is.

Mom’s Chicken & Sausage & Rice

Ingredients:

1 medium onion

3 boneless skinless chicken breasts

3 sausages (Italian or chorizo works really well)

1 cup white wine

2 cups brown rice

4 cups chicken stock or water

2 cups frozen vegetables ( I used corn & peas)

Step 1.

Cut chicken & sausage into bite sized pieces, dice onion

Step 2.

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Brown chicken and onion with a tiny bit of oil or butter in a large pot with a lid.  Once brown, remove the chicken and onion to a bowl.

Step 3.

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Brown sausage in same pan and remove from pan

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Step 4.

Apply white wine

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deglaze bottom of the pan, scraping up all the yummy brown bits

Step 5.

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Add back the chicken and onion and sausage, along with the brown rice and the water

Step 6.

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Cook for 40 minutes, or until rice is cooked

Step 7.

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Remove from heat and add the frozen veggies.  Stir the vegetables into the mix, and put the lid back on for 3 minutes to cook them.

Step 8.

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Enjoy!

This recipe serves about 6, or, it serves 2 people 1 dinner and about 4 lunches.

1 bowl of yum + 1 cozy fire + rice krispie squares = a great Sunday night!

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So tell me: What’s your favourite comfort food?  Share your best recipe, I’d love to try them out!