Carol’s Comfort Foods

Review of slow cookers that are out there on the market by Cook’s Illustrated.   Gives a thorough review of each and makes recommendations at the various price points.

Quick and Easy Meal! 

Yield: 4 Servings

INGREDIENTS

1 lb lean ground beef

½ cup ketchup

1 tablespoon Worcestershire sauce

1½ cups frozen peas and carrots

2 cups leftover mashed potatoes

PREPARATION

Preheat oven to 400 degrees F

In a large skillet over medium-high heat, sauté the ground beef for 6-8 minutes, or until the meat is cooked through, stirring frequently to break up the meat.  Drain, if needed.  Add ketchup and Worcestershire sauce and stir well to combine.  Add peas and carrots and stire well to combine and defrost.

Place 1 cup of meat mixture into four large ramekins and top with about ½ cup mashed potatoes, spreading to cover the meat.  Place the ramekins on a baking sheet.  Bake for 10 minutes or until the tops are golden brown and then remove from oven.  Let cool for 5-10 minutes before serving.

Yield: 6 Servings

INGREDIENTS

1 ½ lb stew meat, typically cut into 1-2 inch cubes

4-5 tablespoons vegetable oil

½ cup all purpose flour

4 medium potatoes, peeled and chopped into cubes

3 carrots, peeled and diced

1 small yellow onion, finely chopped

3 gloves garlic, minced

1 cup frozen vegetables, either corn, peas or green beans

1 bay leaf

48 ounces of low sodium beef stock, I recommend College Inn brand

Salt and pepper, to taste

2 tablespoons cornstarch

PREPARATION

In a pie plate or other flat dish, add the flour and season with salt and pepper.  Dredge the beef stew cubes in the flour mixture, coating thoroughly and set aside.  Heat 2 tablespoons of oil in a large skillet and sauté the carrots and onions for a few minutes until they are crisp tender.  Add in the minced garlic and sauté for an additional minute.  Remove carrots, onions and garlic from skillet and add to the Crockpot.  In the same skillet, add more oil and slowly add the beef stew cubes that have been dredged in flour, in batches and cook until lightly browned all around.  When browned, place the stew meat in the Crockpot, adding the potatoes, frozen vegetables and bay leaf. 

Cover with beef stock, about 48 ounces, depending on the size of your Crockpot.  Cook on low heat in the Crockpot for approximately 8 hours or on high heat for about 4-5 hours.  When the stew meat, carrots and potatoes are tender, you will need to thicken the stew.  Combine the cornstarch with a small bit of water (approximately 2-3 tablespoons) and stir until blended with no lumps.  Turn the Crockpot to high and drizzle the cornstarch mixture into the stew, stirring well.  Continue to stir the stew mixture until it has thickened.  Remove from the Crockpot and serve with a green salad and some hot biscuits.

Yield:  6 Servings

INGREDIENTS

2 tablespoon olive oil

2 tablespoon unsalted butter

1 tablespoon all-purpose flour

½ teaspoon dried thyme

Salt and pepper

1-1 ½ lb boneless beef top round, cut into 6 large chunks

5 potatoes cut into 1 inch chunks

2 cup baby carrots, sliced diagonally

16 ounces low-sodium beef stock

1 medium sweet onion, chopped

2 cloves garlic, finely minced

1 bay leaf

2 tablespoons cornstarch

PREPARATION

In a sauté pan, melt butter and then add 1 tablespoon olive oil.  Add the carrots and onions and sauté until carrots are crisp-tender and onions translucent.  Add the chopped garlic and cook for an additional 1-2 minutes.  Transfer the carrots, onions and garlic to the Crockpot and reserve.  In a bowl, combine the flour, thyme and, salt and pepper.  Dredge the meat through the flour mixture, coating well.  Add another tablespoon of olive oil to the sauté pan and bring to medium heat.  Add the meat and brown on each side for approximately 3-4 minutes.   

Transfer to the Crockpot and add the stock and bay leaf.  Cook in the Crockpot on low setting for approximately 8-10 hours, or until the beef and carrots are tender.  When done, remove beef and vegetables from the Crockpot and place on a serving platter.  Cover with aluminum foil to stay warm and set aside.  In a small cup, place the cornstarch and add a couple tablespoons of the remaining stock in the Crockpot.  Stir together well and then gradually add to the stock mixture.  Adjust the Crockpot temperature to high and stir the gravy for approximately 10 minutes, until thickened.  Remove from Crockpot and serve with the pot roast and vegetables. 

Banks are failing, unemployment is the highest it has been in years and we’ve seen the value of our 401(k)’s tumble, it’s no wonder that many of us are grabbing for a bowl of mashed potatoes or a plate of macaroni and cheese to comfort our soul!  From what I am reading, these turbulent times have resulted in a heightened interest in comfort foods.    

That doesn’t surprise me.  I think most of us gain some level of comfort when we revert back to more traditional, simple dishes – reminiscent of a less complex period in our lives.  The country’s current economic circumstances have given us pause and for many families, going out to eat is not an option right now, so home cooking has become even more important. 

While we transition out of this economic mess, I’m going to include more low-cost, delicious comfort foods that you can make at home.  Here’s one of my particular favorites:   

Chicken and Dressing Casserole

This is a snap to make and delicious.  Most of the ingredients are ones that you will have in your pantry.  Great way to use that bread that’s going stale! Team it up with some fresh veggies and you’ve got a great family meal.

$$ Saving Tip:  - Roast a whole chicken and strip the meat off of it and use it in the recipe, instead of purchasing the more expensive boneless chicken breasts or already cooked chicken cubes.  You can also use the remaining chicken carcass to make chicken stock for a great chicken soup later.

Yield: 6-8 Servings

INGREDIENTS

¾ cup chopped celery

½ cup sweet yellow onion – finely chopped

2 tablespoons parsley – finely chopped

1 stick, plus 2 tablespoons unsalted butter, divided

6 cups day old bread cubes

1 teaspoon kosher salt

Freshly grated black pepper to taste

½ teaspoon poultry seasoning

3 cups low sodium chicken broth

4 cups diced, cooked chicken

1 cup fine dry bread crumbs

PREPARATION

Preheat oven to 350 degrees F

In large skillet over medium heat, melt 1 stick of butter and add celery, onions and parsley. Saute’ for approximately 5 minutes until the celery is tender and onions translucent. Add bread cubes, salt, pepper and poultry seasoning. Toss lightly. Stir in broth and cubed chicken. Mix well and turn into a greased, shallow 3-quart casserole dish. Brown the breadcrumbs in the remaining 2 tablespoons of butter and sprinkle over casserole. Bake for 20-30 minutes until the breadcrumbs are lightly browned and the casserole is bubbly. Remove from oven and let sit for 5 minutes before serving.