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:
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 opens in a new tab.
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:
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 opens in a new tab that uses leftovers and pantry staples in the same way. Now it's your turn. What have you been cooking up lately?