Tonight in addition to making one of the recipes from the lentils thread, I made a blast from the past comfort dessert - poke cake! My H loves it. He’s more like a kid in his eating style 
but he was so happy!
You know, you bake a cake (I had a white mix) , cool it, poke holes in it and then use a fav jello flavor (I did raspberry) to mix with water and pour over the cake. There is only two recipes I approve of using Cool Whip and this is one of them - it’s the “frosting”.
2 Likes
I was thinking “your picky husband will eat poke?” until I read the description and saw that there was no raw fish involved! 
4 Likes
We had eggplant parmigiana today which I consider comfort food. Except it was with truffles, so maybe not? In any event it was delicious and something I never make myself. (DH was doing a cooking class, so I was strictly sous-chef on this one.)
6 Likes
There is no rule that comfort food can’t include high end ingredients!
4 Likes
Not sure if this technically counts as comfort food, but I think it does! It’s so delicious and easy… And we’re having it tonight. I’ll use cavatappi pasta. I can hardly wait.
ETA: omigosh that was so good. I’m definitely “comforted”. (Although, H complained about it being meatless 
)
4 Likes
J-smith. This has been a week of nostalgia cooking. Proteus (stuffed cabbage) and tzimmes .
2 Likes
Made broth today. We keep all the bones from roast chickens in a bag in the freezer. When it’s full I make broth. Sometimes for soup that night, sometimes to return to the freezer to use another day. First you re- roast the bones (and skin) until deep golden brown. Scrape all the browned bits into the stock pot with the bones. Add water and simmer for about 4 hours.
I couldn’t find the colander I usually use, so I put another one in the sink and carefully started pouring the pot contents into the colander….and suddenly realized the broth was going right down the drain! I forgot to put a bowl in the sink first. Soooo, that’s how I spent an afternoon and only got a quart of stock.
4 Likes
Too bad you lost so much of your chicken stock!! My H makes chicken stock 2-3 times a month. He uses chicken feet, which I think look gross; the stock however is delicious. Sometimes finding chicken feet is a challenge. Lately, we’ve found that H-Mart, an Asian food supermarket, usually has them.
1 Like
Guinness Beef Stew. OMG, yum.
2 Likes
H made it, so I can’t take credit for the cooking, but we had the ultimate comfort food (for me) on this frigid day. A steaming bowl of beef pho. H simmered the most fragrant stock all day - poured it over bowls of paper thin slices of tenderloin and rice noodles. Garnished with hoisin, cilantro and mint. It was out of this world,
4 Likes
H is grilling pork ribs tonight. I am roasting red potatoes and asparagus and making an arugula salad to go with the ribs. I think we will open a nice Pinot Noir to end the weekend.
1 Like
I think I’m doing a nice warm ramen tomorrow night with a runny egg on top!
BUT tonight I tried this recipe - I really really liked it. I added some halved grape type tomatoes at the end. I think it would be great with chopped artichokes as well but my husband would NEVER eat that!!! The dish is called Mary Me Chicken! I served it over orzo. You could do rice or other pasta.
1 Like
That sounds awesome. I just wrote down the ingredients for this weeks shopping trip.
It was really good. Can’t wait for lunch today to have some leftovers! Not a low calorie option, but a delicious comfort food option. I appreciated that it made a lot of sauce.
2 Likes
I tried a very similar version recently and it was very “watery”. Did you find that to be the case with this recipe?
I tried @abasket 's Marry Me Chicken tonight. H loved the flavor. It did make a lot of sauce (which he slurped most of it up). Mine, too, was thin–I guess I expected it to thicken up more.
He wants it in the rotation, so I guess I’ll try it again…
1 Like
Mine was not! It was not “thick” but it was what I wanted it to be. I did use heavy cream - I saw some comments that if you tried to sub out with half and half or something else the results would not be the same. I would say mine was like a gravy consistency. Maybe slightly thinner.
I’m going to make the Marry Me Chicken tonight. I have the egg noodle fettucine we like from Trader Joe’s to put the chicken over and I will make roasted asparagus to go with it.
3 Likes
Sourdough bread:
I have found that baking bread has a therapeutic aspect to it, as well as resulting in something tasty on a cold winter’s night!
15 Likes
@abasket the Marry Me Chicken was a hit with both H and myself. Thank you for sharing the recipe.
1 Like