Winter Comfort Meals

I think that my hibiscus has made more than one appearance in my featured image, but I can’t help sharing pictures with you. I took this photo last week when it had 11 blossoms on its branches. I keep it pruned into a sort of topiary. It appeared to be content when it was on the patio. Now it seems to have what it needs in the living room.

In the Northern Hemisphere around the 39th parallel in the Midwest, the throes of a rather mild winter offer us opportunities to be outside. With more activity, comes the desire for comfort foods. I am glad to share a few simple recipes for some lovely meals.

Some time in December, I made mashed potatoes with some leftover whipping cream from holiday desserts. It made all the difference in the world! I boiled some russet potatoes. I save the starchy and salty water for making bread. I will tell that in another post.

Once I drain the potatoes, I pour the cream over the potatoes and put the lid back on so that the cream is heated. I take three to five minutes for this step. Then I remove the lid and mash the potatoes with a little added pepper and a little salt to taste. When you use the whipping cream, you do not need to add butter, as with many mashed potatoes recipes. It goes well with meat loaf.

After years of watching my mother make meat loaf, I borrowed some of her techniques. She used oatmeal in place of crackers, as many people use. Here’s my recipe:

1 (45g) pound ground beef

2 eggs, beaten

2 tablespoons (19.5g) Oat flour

Fresh onion, minced (to taste)

Seasoned salt (your choice) and pepper

Worschestishire sauce (to taste)

Ketchup and a small amount of mustard

Bake in a hot oven. I use a two-piece meatloaf pan that has holes in it to drain away the grease into another part of the pan. This makes the meat loaf nice and solid, not to mention less greasy. During the last 10 – 15 minutes of baking, I pour a ketchup/brown sugar mixture, which bakes into a tasty glaze.

I served the meat loaf and mashed potatoes with my giardiniera pickle mix from the garden last summer.

I do love reading cook books and magazines. I cannot say that I follow the directions of the recipes exactly, but I do love the suggestions. Then I cook it how I want or with the ingredients that I do have. For example, I found this recipe for pasta with peas and mint. I did not have mint, so I used one of my 40 frozen jars of pesto from the garden last summer. Basil and mint are in the same family, so that is what I had. Also, I did not have the 2 cups of parmesan as the recipe called for. Instead, I melted graded pepper jack cheese in the simmering cream as I awaited the pasta (shells) to finish cooking. When the shells reached the al dente stage, I tossed the frozen peas in the water (before I saved two ladles full for the creaming of the dish) for one minute. Then I drained the shells and peas into the creamy, cheesy, béchamel. The final result reminded me of the chicken alfredo that the grandchildren had prepared for us.

Perhaps I present a backward way of giving you this recipe. I did sauté onions, garlic, and bacon bits in oil before adding the cream and the cheese. This gave it a base to begin the melt. Anyway, it went well with a crisp chardonnay. My carbon steel wok works the best for preparing sauces. The sweet, from the peas, and the creamy savory of this meal satisfied our appetites while serving as a warm comfort food.

Finally, another one of our comfort meals centers on rice. We love different types of fried rice for breakfast. It tends to be a great way to use rice from other meals. We have a rice cooker, which keeps the rice at just the right temperature for two to three days. It never lasts that long since we love rice.

For this particular breakfast, I had a few mushrooms and part of a red pepper and one grilled chicken thigh that needed to be used. I like to begin by sautéing, in sesame oil, what ever vegetables and protein that I will use for the rice. Then I add at least two eggs and cook until almost finished. Then I add the rice. After everything is thoroughly blended, I add a little soy sauce and some chili sauce. Blend again. I sprinkle toasted sesame seeds on before I serve it.

It went quite well with whipped instant coffee and milk.

We make breakfast special, because it sets the tone of the day. Since the weather is cold, and we cannot sit on the front patio, we sit at our dining room table situated by a large picture window. Today, we had 14 species of wonderful birds at the feeders that I counted within a 15-minute time span.

Take care. Be well, and thank you for reading.

2 thoughts on “Winter Comfort Meals

  1. All of this looks so yummy! I love whipped coffee too (I started making it in quarantine). I normally don’t like breakfast meals, but that looks so good! 🙂
    p.s. I started my own blog recently, and it would be so great if you could check it out! 🙂

    Like

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