Comfort Food - Part Two - Favorite Family Meals

It's time to continue talking about *Comfort Food*.  Growing up or later in life, there are those family meals that stir memories of good times spent together at the dinner table.  While my family had those favorite meals that we had often...maybe too often for my tastes...those meals stayed in the back of my mind when I got out on my own.

Eventually I wanted those meals again but not prepared in the same old way.  I didn't want to just open a can of this and a can of that and mix them all together.  I wanted to make them from scratch.  These are some of those meals...

*Meatloaf*

(My cousin Judy's favorite)

INGREDIENTS

8 oz garlic-flavored croutons

1/2 tsp fresh cracked black pepper

1/2 tsp cayenne pepper

1/2 tsp ground mustard

1 tsp chili powder

1 tsp dried thyme

1/2 onion, chopped

1 carrot, peeled and finely diced

3 garlic cloves, minced

1 egg

18 oz ground chuck

18 oz ground sirloin

1 1/2 tsp kosher salt

FOR GLAZE

1/2 cup ketchup

1 tsp ground cumin

dash Worcestershire sauce

dash hot sauce

1 tsp honey

Preheat oven to 325 degrees

   In a food processor combine croutons, black pepper, cayenne, chili powder and thyme.  Pulse until fine.  Put the mixture in large bowl.  Combine the onion, carrot, and garlic in processor and  and pulse but not puree.  Combine ground meats, vegetable mix, and bread crumb mixture. Add salt and egg.

  Pack this into 10-inch loaf pan or form into a loaf on baking sheet.

   Place in oven.  Combine glaze ingredients and brush on meatloaf after it has cooked for about 15 minutes.  Cook until firm and internal temp is 155.

One of the nice things about a meatloaf is the leftovers.  Leftover meatloaf makes a great sandwich...

As a family I remember having Sloppy Joes alot.  It was one of the old man's favorites and it was fairly inexpensive.  I like sloppy joes but not with a can of "Manwich" and some ground beef.

*Sloppy Joes*

This might seem strange to someone who grew up in the south...I never had Banana Pudding until I met Vickie.  It's true!  It doesn't matter if you use instant vanilla pudding or the recipe on a box of "Nilla Wafers" it's a great dessert.  Here's a Pakistani twist on Banana Pudding...

*Coconut Banana Pudding*

Of course, just about everyone likes Pizza.  Growing up on the south side of Chicago we had our pizzas delivered by our local Pizzeria.  Now it's Pizza Hut or Dominoes and they are great.  But, there something special about a homemade pizza...

*Pizza Sauce*



INGREDIENTS

25 to 28 tomatoes

2 large onions, minced

4 garlic cloves, minced

3 tbs olive oil

2 tbs lemon juice

1 tsp fresh cracked pepper

1 tbs sugar

2 tbs parsley, chopped

1 tbs dried oregano

1 tbs dried basil

1 tsp dried rosemary

1 tsp celery seed

2 tsp kosher salt

Method : Peel and puree tomatoes.   Put olive oil in a large, deep pan and saute onions & garlic until transparent.  Add tomato puree and rest of ingredients.  Stir to blend and cook over low heat until mixture is reduced by half.  This should take about 2 hours.

*note : You may can the sauce for future use. 

*Pizza Dough*

Another of my family favorites and probably one of yours is homemade cookies.  My mom always made Chocolate Chip cookies and when I met Vickie, one of her favorite cookies was Peanut Butter. I always liked Oatmeal cookies.  So for Vic and me...I make a cookie for both of us...

*Peanut Butter-Oatmeal Cookies*

INGREDIENTS

2 1/4 cups AP flour

2 tsp baking soda

1 tsp baking powder

1/2 tsp kosher salt

1 1/2 cups unsalted butter, room temp

3/4 cup peanut butter

1 cup brown sugar

1 cup sugar

3 large eggs

2 tsp vanilla extract

1 2/3 cup quick-cooking oats

1. Preheat oven to 350 degree.  Combine peanut butter and butter in mixing bowl.

2. Add brown sugar and white sugar...Beat until light and fluffy...

3. Add eggs one at a time, until completely mixed in batter.  Add vanilla and mix again...

4.  Sift together flour, baking soda, baking powder and salt.  Add to batter and mix until just combined...

5.  Add quick-cooking oats and mix again until just combined...

6.  Using a small cookie scoop or tablespoon drop cookie dough on a cookie sheet about two inches apart.  Bake for 10-15 minutes at 350 degree.  Let cool 10 minutes then transfer to cooling rack...

Makes about 90 cookies, so freeze some or share with family & friends.

In my senior year in high school I went to England...where my mom was born and raised.  On this trip I discovered 2 things...Pubs and Scones.  Later at "Murhpy's Restaurant" in Atlanta, where I worked in the bakery on weekends, I first made scones.  They are no harder to make than biscuits but have their own charm...

*Hazelnut Chocolate Chip Scones*

INGREDIENTS

2 cups AP flour

1/3 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

6 tbs unsalted butter, chilled

1/2 cup buttermilk

1 egg

1 1/2 tsp almond extract

1 cup chocolate chips

1/2 cup hazelnuts, chopped

1. Preheat oven to 400 degrees.  Lightly butter a 9-inch circle in the middle of a baking sheet.

2. In a large bowl, stir together flour, brown sugar, baking powder, baking soda and salt.  Cut butter into 1/2-inch cubes and distribute evenly over flour mixture.  Cut butter into flour.  Stir in buttermilk, egg, and extract.  Stir in chips and hazelnuts.  The dough will be sticky.

3. Spread the dough on baking sheet and cut with a serrated knife into wedges.

4.  Bake for 17-20 minutes or until top is lightly brown. Transfer to cooling rack.  Serve warm or cool completely and store in airtight container.



Comfort Food - Part One *Breakfast*

When I think of comfort food...I think memories!  Food and memories go hand in hand, whether it's a family meal from my childhood or a favorite meal that Vickie and I enjoy time and time again.

Breakfast is chock full of food memories that Vickie and I have shared over these 35 years together.  For me the ultimate breakfast meal is Corned Beef Hash and Eggs, not that hash from a can...

I'm talking made at home goodness...

*Corned Beef Hash*

In the summertime when fresh vegetables are in abundance a simple tomato/basil scramble is the perfect way to start a day.

*Summer Scramble*

There are two things we both like with our breakfast...a nice piece of toast w/ butter and jam or a homemade biscuit.  When I worked at "Murphy's Restaurant" in Atlanta we served brunch every saturday and sunday from 8am to 4pm.  I talking crazy busy and every weekend I was in the bakery, mostly, baking buttermilk biscuits.  I made hundreds of them every weekend.  They are a little time consuming...but well worth it.  Alittle butter on them while they are still warm...a bit of heaven!!!

*Buttermilk Biscuits*

I hope this got you to think about some of your food memories.  Stay tuned for more memories with *Comfort Foods*

Canning Fruits & Vegetables

The secret to having nice, fresh-tasting fruits and vegetables all year long is starting out with fresh, firm, ripe ones.  If you have a garden that is perfect.  If not,  it's a good idea to look for places in your area to buy fresh produce...farmers markets, roadside trucks or even your local grocery store.  I try to have a small garden and we have pear, apple and fig trees on our property.  What I don't grow I can find as several of our relatives have gardens and always have plenty to share.

I've been canning for about three years and enjoy having fruits and vegetables year round.  I also can my own soups and stocks.  If you're new to canning check out this first video...

*Canning Basics*

If you grow tomatoes, you know what a high-yielding fruit they are.  Tomatoes are easy to preserve but must be processed at the height of flavor.  Whether you like Bloody Marys or just like tomato juice on it's own, there's nothing better than homemade.

*Canning Tomato Juice*



Every year our pear tree bears an abundance of fruit.  There is always more than I can use and our family and friends really like that.  I will preserve pear halves, pear pie filling and if you are an apple butter fan, give this recipe a try...

*Pear Butter*

Fruits and vegetables can become crisp, tangy, sweet and sour, or sour when you pickle them.  The flavor changes easily by varying the amount of vinegar, salt, sugar, or seasonings.  You can have things as spicy or as mild as you like.

You can have a great time with your ingredients when making pickles, relish, or chutney.  But make sure you follow directions correctly.  You need to be careful to follow vinegar amounts.  You can choose what type of vinegar to use but not how much or you may end up with an unsafe product.

Growing up my all-time favorite pickle was Grandma Schierbecker's *Bread and Butter Pickles*.  Although I've tried different recipes, I've never quite gotten hers right...but I keep trying...

*Bread & Butter Pickles*

Grandma Schierbecker grew up on a farm in Southern Illinois and learned the art of preserving food.  She made great jams and jellies.  I used to watch her and it was alot of work.  This Strawberry jam recipe is quick and easy...just the way I like it...

*Homemade Strawberry Jam*



"Yes that's me with the buzz cut...always hated that hair cut"

Chutneys are spicy preserves that combine fruits and vegetables with nuts and dried fruits.  They are served with curries and as accompaniments to many meat, fish, and chicken dishes.  I love chutneys and this is my favorite...

*Mango Chutney*

Staying Home For Dinner

If you're like me and love to cook, you probably like to try new things.  But, sometimes, there are just some things your family just can't do without.  Whether it's a favorite meal or that special dessert that everyone wants you to make.  And the way the economy is right now...eating out is not an option.

Vickie and I have our favorites and if we went to a restaurant to have them, well, it could break the bank.  These are just a couple of our favorites...Hope you enjoy them.

First off a couple sauces that are easy to make and can make your meal taste like you brought it home from a restaurant.  Your loved ones will be amazed!

*Hollandaise*

*Buerre Blanc (French Butter Sauce)*

When you order a Shrimp dish at a restaurant expect to pay a high price.  Here's a couple to make at home and the family will think they are special.

*Shrimp Cocktail*

*Shrimp Scampi*

When you think of comfort food what comes to mind?  At our house that means one thing...

*Italian Meat Loaf*

Here's another crowd pleaser and it won't cost you an arm & a leg...
*Stuffed Pork Chops*

Finally a delicious dessert that's so easy to make you'll be making it all the time...it's that easy!
*Key Lime Pie*

Hot & Spicy - Desserts and Cakes

Warm spices, such as nutmeg, ginger, cinnamon and cardamom, are added to fresh fruit salads, pastries, hot desserts and cakes.  The selection ranges from sweet spicy Baklava to Cinnamon Buns to Spiced Apple-Cinnamon Bread Pudding and even Ice Cream.   Try these at home.  If you're a diabetic like me, try a sugar substitute, like Splenda, whenever possible...

*Cinnamon Buns*

*Baklava*

INGREDIENTS

3 1/2 cups pistachio nuts, ground

1 1/2 cups confectioner's sugar

1 tbs ground cardamom

1/2 cup unsalted butter, melted

1 lb filo pastry

FOR SYRUP

2 cups sugar

1 1/4 cups water

2 tbs rose water

1.  First make syrup : put sugar and water in a saucepan and bring to boil, then simmer until syrupy.  Stir in rose water and set aside to cool.

2.Mix together pistachio nuts, confectioner's sugar and ground cardamom.  Preheat oven to 325 degrees and brush a large baking pan with a little melted butter.

3.  Taking one sheet of filo dough at a time...brush with butter and lay on bottom of pan.  Continue until you have you have six buttered layers.  Spread half of nut mixture over, pressing down with a wooden spoon.

4.  Take another six sheets of filo dough, brush each with butter and lay over nut mixture.  Sprinkle remaining nut mixture over and top with remaining six sheets of filo dough each buttered again with butter.Cut the pastry diagonally into small lozenge shapes.  Pour remaining melted butter over top.

5.  Bake for 20 minutes, then increase heat to 400 degrees and bake about 15 minutes or until puffed and lightly golden.

6.  Remove from oven and drizzle about 3/4 of syrup over pastry.  Arrange on a platter and serve with remaining syrup.

*Apple-Cinnamon Bread Pudding*

*Spiced Date & Walnut Cake*

INGREDIENTS

2 1/2 cups whole wheat self-rising flour

1 tsp allspice

1 tsp cinnamon

1 cup chopped dates

1/2 cup chopped walnuts

4 tbs sunflower oil

1/2 cup dark brown sugar

1 1/4 cups milk

walnut halves to decorate

1.  Preheat oven to 350 degrees.  Grease and line a 2 pound loaf pan with parchment paper.

2.  Sift together flour and spices.  Stir in dates and walnuts.

3.  Mix the oil, brown sugar and milk.  Stir into dry ingredients.  Spoon mixture into prepared loaf pan.

4.  Arrange walnut halves over top of cake mixture.

5.  Turn out cake, remove parchment papper and cool.

*Coconut and Nutmeg Ice Cream*

INGREDIENTS

14-ounce can evaporated milk

14-ounce can condensed milk

14-ounce can coconut milk

freshly grated nutmeg, to taste

1 tsp almond extract

fresh mint, shredded coconut and lime slices for garnish

1.  Mix together the three milks in a large freezerproof bowl and stir in the nutmeg and almond extract.

2.  Chill milk mixture in freezer for an hour or two until it is semi-frozen.

3.  Remove from freezer and whisk until fluffy and almost doubled in volume.

4.  Pour into a freezer container, cover and freeze.

5.  Serve garnished with mint, shredded coconut and lime slices.