Ahh, comfort food. How I love you so. Even better when you’re easy. Wait, that sounded a little … lewd. Or maybe I’m the only one who is mentally 12 years of age and went there.
Let’s start again. Hey! Have I got a great recipe for you today! It’s total comfort food (hellooo pasta) and it’s easy (like, super simple to make).
‘Tis the season … for colds and flu, that is. Our house is recovering from a doozy of a bug right now, and I got the worst of it. It’s been a full week, and my appetite is still all but nonexistent.
Strange how foods from childhood creep back into your consciousness when you’re sick. For me, one of the only foods I’ve been able to think about for the past week (without wanting to hurl) is Campbell’s chicken noodle soup. Briny, salty, comforting.
I used to despise super-spicy foods. I would say that food shouldn’t hurt. I was a sissy.
Now, I say: Bring it on! I mean, within reason, and with a glass of milk nearby to tame the fire if it gets too out of control. I may not be totally wimpy about heat any longer, but a reformed sissy’s still gotta be prepared.
Especially when said sissy can’t help but stuff a ginormous bite of Jalapeno Mac & Cheese into her gullet.
If you owned a Vietnamese pho restaurant, what would you name it? Around here, we have “What the Pho?”, “Pho Shizzle,” and then there’s just straight-up “Pho King.” I guess if I opened a pho (pronounced “fuh”) place, I’d have a hard time resisting getting punny, too. Maybe I’d call mine “Pho the Love of All That is Good and Holy.”
Orrrr … yeah. Maybe I’ll just make vegetarian pho from scratch at home now and then, and that’ll be plenty good enough.
We celebrated my daughter’s second (!!!) (?!!) birthday party recently, and I have a confession to make. I bought the cake at Costco.
I also bought the cookies, the hummus, and the crackers from Costco. And a huge bag of baby carrots. So easy.
See, I’m discovering a weird side effect of being a food blogger. The busier I get at this blogging job of mine – the job that is the result of my passion for making home-cooked meals, photographing them, and sharing the recipes – the less homemade actual food I have time to make for my family. Or, yeah, for birthday parties.
That’s one of the reasons I’m vowing to keep it simpler in the new year – both here and in life.
I hear it’s a bit cold outside for quite a few of you right now. The “Polar Vortex,” they’re calling it? Even just reading those frigid words makes me shiver. Brrrrrrr.
So even though it’s the time of year for detoxes and smoothies*, I thought I’d quickly share my super-simple formula for single-serving Hot Chocolate By the Mug. No packets or powder, here … just milk, chocolate, brown sugar, vanilla, and a tiny magic-making pinch of salt. A little heating, a little stirring, and a lot of comfort-in-a-mug.
Today over on Potluck by Oh My Veggies, I’m sharing this recipe for Chili Mac.
I feel terrible about this, and I really don’t even remember how it happened, but somewhere along the way our almost-two-year-old daughter picked up a little phrase.
“I want beer!”
Not just “I want beer.” But “I. Want. BEEEER!”
If there’s one word I’ve always found synonymous with Mother’s Day (other than “love” of course), it’s “brunch.” It’s the perfect way to celebrate mom – arguably, brunch is the best type of meal pretty much ever anyway (aside from dessert). Plus, if you’re into mimosas, brunch gives you an excuse to drink way too early in the day.
I really wasn’t sure if I should call this “Tex-Mex” or “southwestern” or just “mac and cheese with black beans, corn, chilies, and a bit of a spicy twist with optional chicken if you want.” The first felt too generic, the last clearly too long and too, well, dumb … and so the middle-of-the-road it was: southwest mac and cheese.
Which is not to say this recipe is middle of the road. I think it’s … well, there’s really no place in the road to describe something as being better than middle of the road, is there? It’s better than middle of the road.
Where has skillet lasagna been all my life?
Oh. It’s been right there, all along? If only I’d opened my eyes? Well, I guess I have to admit that sounds about right. I spend my time being blissfully oblivious a little more often than I should.
But thankfully, I’m oblivious-no-more when it comes to skillet lasagna. Only blissful.
This is two of, like, the best foodstuffs in the world. Together. Nachos. Pizza. Nachos and pizza.
Yep. Pizza nachos. Where oh where have you been all my life, friend?!
I’m a freak for vegetarian comfort food. Unfortunately, vegetarian comfort food generally isn’t much less fattening than its meat-laden brethren. Bummer!
This pot pie pasta, though, is much healthier than anything labeled “pot pie” would seem. It isn’t packed with loads of butter and gobs of cheese. It’s inspired by one of the most classic comfort food recipes of all time – chicken pot pie – minus a huge quantity of heavy gravy, and no pastry in sight.
Total comfort in a bowl. That’s what this winter vegetable chowder is all about.
And we’ve needed a little dose of comfort food around here, because day after day has been seriously dreary. Pelting rain, sharp gusts, charcoal clouds, rivers filled to the brim.
Have you ever had a spaghetti pie? You know, spaghetti noodles are mixed with eggs and cheese and pressed into a pie plate to act as the “crust,” then filled with sauce and cheese? It’s terrific comfort food. The spaghetti packs together to create the perfect texture, and gets kind of crispy around on the edges. And then it’s baked with sauce and cheeses. Yum.
I have a go-to spaghetti pie recipe that I’ll undoubtedly share here someday, but I decided to turn the idea upside down – literally – and share this one first: Spaghetti Pot Pies.