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Share Your Best "Comfort Food" of the Week

With the weather starting to change, we find ourselves craving comfort food around here. Here are some of our best comfort food meals from the last week or so. What comfort meals have you been whipping up? Please share in the comments below.

From Christine, a team member:

roasted_bell_peppers My best meal of the week was a new twist on an old favorite. Growing up, I cherished the days when I would come home from school to find the smells of stuffed peppers wafting through the house. Ahh... comfort food. I took this old favorite and mixed up the ingredients to make it a healthier and dare I say more delicious dish! It's pretty quick and easy too. Start with the ingredients: 4 large peppers (any color will do), plus 1/2 another pepper for chopping, 1/2 onion, 1 jalapeño, 1 pound ground bison, 1 cup cooked quinoa, 1 can diced organic tomatoes, 1/2 can tomato paste, 1/2 cup cooked spinach. Include whatever spices you desire. I prefer garlic, pepper, oregano and basil for this recipe.I chopped the tops off and cleaned-out the 4 large peppers, then boiled them in salted water for 14 minutes. The bison was lightly cooked in a pan and set aside. Using the same pan, I sautéed the onion and peppers in olive oil. Finally everything was combined and mixed together in a bowl. The mixture was then stuffed into the peppers. That's it! Heat the peppers in the oven at 350°F for 25 minutes and gobble up! Most recently, I made the stuffed peppers quickly on a Sunday, stored them in the fridge, and then heated them up on Monday. It was a delicious, home-cooked weeknight meal that felt like my Mom had been cooking in the kitchen for hours. The smell was amazing! Here's a vegetarian version of Roasted Bell Peppers Stuffed with Quinoa.

From Kate, a team member:

Farro, Kale and Caramelized Onions Topped with a Fried Egg was my best meal of the week because it was quick, used up some leftovers, and required only one pan-my trusty cast-iron skillet! I started by caramelizing some onions. When they were nice and brown, I added several handfuls of shredded lacinato kale and stirred all this just until the kale wilted. I cleared all this over to one side of the skillet and added a few spoonfuls of leftover cooked farro and let this start to warm up. I cracked an egg into the remaining empty third of the skillet. When the white was set but the yolk was still a bit runny, I piled the farro on to a plate, topped it with kale and onions and then slid the egg on top of everything. Dinner was served-very satisfying meal, and minimal cleanup. My idea of a best meal! Note: If you don't happen to have leftover farro on hand, it's easy to cook. Cover farro with water in a saucepan and bring to a boil. Reduce to a simmer and cook until farro is tender, about 30 minutes.

From Paige, a team member:

TurkeySoup My daughter requested Chicken Noodle Soup, my husband asked for Chicken Rice Soup and I didn't have time to make either from scratch. So I used leftover rotisserie chicken meat along with pantry and freezer staples for a quick yet satisfying soup. I started by sautéing a couple of cloves of garlic (minced), a diced onion and half a bag of baby carrots in a bit of olive oil. I then added a 32-ounce box of chicken broth, 2 cups of water, 2-3 cups of diced chicken from the rotisserie leftovers, and salt and pepper to taste. Bring to a boil and then simmer for about 30 minutes. Add ½ bag frozen green beans and continue to simmer for about 10 to 20 more minutes. While the soup was simmering, I boiled noodles in a separate pot. I find that noodles get too mushy if you add them to the soup, so I always combine noodles and broth just before serving. I keep frozen brown rice in the freezer too, so my daughter got her Chicken and Noodle, my husband got Chicken and Rice, and I got peace of mind! Here's a Turkey Noodle Soup that uses leftovers and pantry staples in the same way. Now it's your turn. What have you been cooking up lately?

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kudret mcphail says …

Our best comfort food is homemade chicken soup.Any kind of fresh chopped chicken,1/2 cup orzo,1/2cup parsley and fresh lemon juice.Boil the chicken till its tender.Add orzo and the parsley.Cook 15 minutes and add lemon juice.Serve with crackers.This recipe also good when you feel sick.My family and friends love it!

chris says …

one of my favorites is a simple soup my mother made alot in our house.....sausage/vegetable soup....so easy and good and GOOD smelling! saute 1 pkg. johnsonville cheddar/pepper sausages, sliced up in 2 tblespoons olive oil...brown them up a bit..throw in chopped onion as well..as much as you like..then, cube 3 or 4 yukon potatoes and throw those in..also, a bag of baby carrots..whole...plus, maybe half a cabbage..chopped up...also, two beef bouillon cubes..knorrs brand...shake in some tamari sauce (soy sauce-maybe two tblespoons or so)....cover all with water and stir..bring to a boil..simmer for twenty or 30 minutes..slightly uncovered...and voila! true comfort food!

Pamela says …

My favorite dish of the week was trusty old squash-rice casserole made with yellow squash, brown rice, smoked gouda and some tiny little grape tomatoes. Three meals and some to share!

Sara Kruhmin says …

In my quest to recreate my favorite dishes in a new and exciting vegetarian way, I created this one - Hearty vegetarian chili, which can double as a gumbo. Vegetarian Chili Coconut oil (or butter or some other kind of oil to saute vegetables in) 1 yellow onion, diced 2 handfulls of sliced mushrooms 1 clove of garlic, diced 1 can diced tomatoes 1 serrano chili, diced - can do as much or as little, depending on your taste for spiciness 1 can pinto beans 1 can black beans (can probably be any beans you want - whatever is in the pantry) chili powder to taste poultry seasoning to taste (sage, rosemary, thyme) sea salt to taste In a large pot, saute garlic, onion, peppers, and mushrooms in your oil of choice, until they are tender and onions are translucent. Add tomatoes (and juice from can), beans (and juice from can). Season with chili powder (no more than 4 tsp), poultry seasoning, and sea salt. Bring to a boil. Let simmer for at least an hour - the longer you simmer, the better the flavor. If it starts to get to thick and starts to burn on the bottom, add water. Enjoy! Gumbo Variation: Dice 1 green pepper and saute with onions and mushrooms. Cook 2 cups of brown rice. If you don't use the 5-minute rice, cook this while the chili is simmering. To serve, put a spoonful of rice into a bowl. Cover with a ladle-full of chili. Enjoy!

Ron says …

My favorite comfort food food is tiramisu. I have several recipes for tiramisu on my blog but the most recent one that I made was on October 1 and I made them in martini glasses :)

maggie dillard says …

our favorite comfort food is egg pasta. We make spaghetti noodles. then on top we add fresh grated romano, steamed asparagus, fresh bacon crumbles, an over easy egg, olive oil and fresh ground pepper. when you mix the egg and oil with the cheese it makes a wonderful sauce. We serve these individually. my husband likes two eggs, I like one. This way it is sort of make your own...

mary ellen lubow says …

My best comfort food of the week: Mozzarella Manrinara: 1 (16 oz.) ball Mozzarella cheese (from Whole Foods, they have the best); 1 jar Progresso marinara sauce; Progresso Italian bread crumbs; 1 to 2 eggs: Slice cheese 1/2" thick and dip in beaten egg and then in bread crumbs. Fry in hot oil and then pour heated marinara sauce over. YUM in the TUM!