Comfort Food...Why do we love it?

There is something to be said about a warm, comforting meal that not only warms our body but also warms the soul. Why do we gravitate towards these foods in the winter months? Why do these meals commonly unveil the depths of our soul as we gather with family and savor the insanely good aspects of each bite. I would be remiss if I did not share with you tonight my recipe for the mother of all comfort meals...macaroni and cheese!

Insanely good Mac and Cheese

In a sauce pan bring 2 quarts of salted water to a boil. Add 1 box of penne pasta and cook 7-8 minutes or until al dente. drain. Prepare a casserole dish by coating it with butter.

In a bigger sauce pan over medium heat melt 1/2 cup of butter and add 1/2 cup of onion, a pinch of salt and a pinch of pepper...stir until tender. Stir in 1/2 cup flour and stir constantly until mixture is a brown nutty color. Slowly add in 2 cups of milk. Add
16 ou of havarti cheese
8 ou of french swiss cheese
8 ou of white cheddar cheese
16 ou of sharp cheddar cheese

Stir until all is melted and it forms into a thick creamy sauce. Add in penne and stir until all is coated. Pour into prepared casserole dish.

In a separate bowl take a small can of mushrooms and drain them. Add in 1/2 cup of sour cream and with an immersion blender cream together. With a wooden spoon, take the creamed mixture and slice through parts of the casserole. (Semi-distributing it throughout the casserole). Coat the top of the mac and cheese with a layer of Italian bread crumbs. Bake in the oven at 350 degrees for 35-40 minutes.

 Enjoy!

** Did you know that mac and cheese as been around since the 14th century! It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. The recipe given was "Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth".

~Wikipedia

Something sweet to make you smile...

The weekend is approaching and the thought of making something sweet comes to my mind. While I would never suggest turning to food to to lift my spirits, (ha ha) I cannot deny how good a cup of frothy, creamy cappuccino makes me feel especially when paired with a sweet treat! I have a very unique and delicious cookie recipe to share with you!

Smoky Irish Oatmeal Cookies

1 1/4 cups of butter softened
3/4 cup of packed brown sugar
1/2 cup granulated sugar
1/4 cup of honey
2 eggs
1 tsp vanilla

Combine butter, sugar and honey blend until smooth. Add vanilla and the eggs and mix well. Mix in dry ingredients.

3 cups of Irish oatmeal
1 1/2 cups of flour
1/4 tsp fresh nutmeg
1 tsp baking soda
1 tsp salt
Add 1 pkg of dark chocolate morsels, 3/4 cup of dried cranberries and 1/4 of macadamia nuts. Mix well.

Set oven to 350 degrees and line cookie sheet with cedar paper (this is sold in the meat department by the fish section).

Using a pizza stone ensures that your cookies will bake evenly. With an ice cream scooper, scoop out small amounts of dough and place on cookie sheet. Bake 12-15 minutes. When you take the cookies let them sit for a minute or two and then gently loosen them from the paper. When they cool they will be easy to remove.

These cookies are delicious! They should be moist and chewy with a subtle hint of smoky wood from the cedar paper, tangy pieces of cranberry and bittersweet bites of dark chocolate!

**Did you know that by smiling you can actually change the rhythm of your neurotransmitters and the message that they send to the brain!

Put a little spice in it!

Living in Washington can be wonderful! The Summer months are the best in the world I think. But as the Fall months set in so can symptoms of feeling down and out, and you find yourself trying to fill the day up with things to lift your spirit and help you to stay motivated.

This next recipe is a delicious way to combat the Fall and Winter blues you might be experiencing as the sun becomes less available. This is my rendition of Gumbo, made both in Creole and Cajun style. The difference between the two is that creole gumbo is made with seafood and a rue, while Cajun gumbo is made with Andouille sausage and chicken. I have combined the flavors of both to make a spectacular dish you are sure to love!

**Did you know that consuming spicy foods releases the same "feel good" hormones that exercise releases?

You'll need these ingredients:
1/2 cup red onion chopped
1/2 cup of white onion chopped
1 cup of celery chopped
1/2 cup of chopped bell pepper
These are known as the the trinity ingredients of your gumbo recipe. Now add...
1 stick of butter
1 tsp salt
1 tsp pepper

Sweat the above ingredients in a stock pot over medium heat stirring constantly (don't let the butter burn).

In a separate pan brown 1/2 lb of ground pork sausage and 12 ou of Andouille sausage (sliced).

Add 1/2 cup flour to the onion mixture to form a rue. stir and add small amounts of chicken stock( 1 box) to the mix until it begins to thicken.

In a food processor or blender puree five Roma tomatoes and add it to the mixture.Turn down to simmer. Add sausage to the mixture and 1/2 cup of medley rice (plain white rice is fine). Simmer on low until desired thickness is achieved.
Add 1 Tbl of Louisiana hot sauce or creole seasoning ( I used Franks red hot)

Peel 6 large prawns
In a separate saute pan put in 1Tbl of butter, 1 tsp of chopped garlic add the prawns. Put in a pinch of salt and pepper and cook until pink. Squeeze 1/2 of a lime over the prawns.

Plate the gumbo and place shrimp on top then serve!

Savory Beignets

1 yeast packet
1/2 cup of warm water (140 degrees)
1 tsp sugar
Combine in a bowl and wait til foamy and yeasty smell occurs

In a separate bowl combine
1/4 cup evaporated milk
1 egg

In another bowl combine
1 cup of corn flour
1 cup of flour
1/4 cup of gumbo meat/onions drained ( take this from your gumbo with a slotted spoon.

Combine yeast and egg mixture and add dry ingredients. Mix well until the ingredients form a dough.
Heat the oil in a deep fryer or large pot at 325 degrees. drop the dough into the oil and turn immediately to avoid sticking. Watch carefully. These should be done in about 3-4 minutes. The object is to let them cook long enough so they cook through without burning the outside. It might take a few times to test it. When they come out dust them with powdered sugar and serve with the gumbo...Delicious!

Soup makes you feel good...

As the weather begins to change and the warmth of Summer is but a faded memory, the Fall colors invoke feelings of nostalgia and the prospects for change. We are naturally drawn to the comforts of food as we begin to get ready for Winters fall. As September drifts behind and the billowy gusts of Autumn take heed...Soup comes to mind with all of its savory, warmth and comfort, much like the blanket and warm fires we are drawn together.

This weeks post includes pictures and recipes for Leek and Butternut Squash Soup...

Leek Soup

6 cups Chicken or vegetable stock
3 leeks chopped (just the white part)
1 white onion chopped
3 cups of peeled and roughly cut potatoes
1 1/2 tsp salt
1/3 cup of chopped chives and parley (Save some for garnish)
1 1/2 tsp white pepper
1 Tbl of sour cream (Garnish)

Combine the first 7 ingredients in a large saucepan and bring to a boil. Reduce heat to medium and then simmer 20-30 minutes until potatoes are soft. Add seasoning to correct for flavor. Using an immersion blender (see picture below), blend until smooth. Pour into bowl and top with sour cream, chives and parsley. Enjoy!


Butternut Squash Soup


6 cups of chicken or vegetable stock
1 large butternut squash peeled, cleaned and roughly cut
1 onion chopped
1 tsp of freshly grated nutmeg
1 sprig of thyme
1/4 cup fresh parsley chopped
2 large peeled and roughly cut potatoes

Follow the same steps as above and enjoy!


Tools of the Trade

This item was priceless in comparison to past ventures where you transfer soups to the up right blenders! It really makes a difference in the kitchen and its easy to clean up afterwards!