RSS Feed

Tag Archives: Comfort Food

I’ve moved!

Posted on

jam

Hello Friends and Neighbors!  Can you hear me?  Is anyone still out there? 

I know.  I know.  I’ve been AWOL for some time now.  I really don’t have a good excuse.  Just, you know, got busy with work, went to Disney, the holidays, went to Disney again, work, went to Boston, planted my garden and a ton of pots and plants, and just plain ran out of time. 

BUT I have to confess that I have been cheating on you a little bit.  However, I still feel the need to chronicle my culinary adventures. . . SO I started an instagram account.  You can find me by searching for my user:  allaboutmycharmedlife  If I was fancy I would post the link for you 🙂  I also post under #eatwell and #savor 

 

 

Hope to see you soon 🙂

Advertisements

Dreamy Butternut Squash Mac n Cheese

Posted on

I guess technically this is shells and cheese.

DSC_2483

Warning:  I think this dish might be the reason I didn’t lose any weight last week.  But I am not going to hold that against it.

DSC_2479

Isn’t it beautiful?  2.5 pounds of squash, 6 garlic cloves, sprig of thyme, 2 cups of almond milk, and 2 cups of chicken stock.   Cook the squash until tender.  If you’re lucky enough to have an immersion blender this would be the time to pull it out.

Cook a pound of small pasta and then combine with the puree.

DSC_2480

At this point I was pretty sure that I had just made soup with some pasta.

DSC_2481

Never underestimate the power of the oven:  cover with foil and bake for 45 minutes at 375.

Top with a mixture of panko, garlic, parsley, and salt.  If you’re using garlic don’t make the mistake I made.  It seems that I always wind up with really strong garlic when it’s not going to be cooked.  Add a touch of Gruyere and put it under the broiler for five or ten minutes.

DSC_2482

Even my husband liked this, until I made the mistake of telling him that it was squash.

DSC_2485

I should disclose that some salt wouldn’t hurt.

Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.

 

 

Gone Bananas Chocolate Oatmeal

Posted on

Isn’t interesting how the most simple things are the most amazing?

DSC_2447

I highly recommend natural peanut butter.  CK suggested it, but I read right past it; so this one is my beloved honey roast Peter Pan.  The next three days (and into eternity) I used (and will use in futuro) the natural version.  I also used Ghiradelli Midnight Reverie.  I couldn’t resist the name.

Don’t forget the moderation:  one serving is half of a banana, one square of chocolate, two teaspoons of peanut butter, 3/4 teaspoon of brown sugar.  Oh, and 1/2 cup of oatmeal cooked to your liking.  The magic number is 335 calories!

In case my opinion isn’t clear:  this was a perfect fall breakfast that I will be repeating many times until next spring.

Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.

Banana Doughnuts

Posted on

With Banana Frosting.  And they’re gluten-free.  Well, at least the flour was gluten-free.  I’m no expert in the field, though.

DSC_2381

This recipe is actually baked.   I need to use these pans more often.

DSC_2375

The instructions say to fill them three-quarters full.  Of course I disobeyed.   Why does the recipe make so much if you don’t need it?

DSC_2376

Don’t panic.

DSC_2378

I’m sure you can find someone to eat the holes.

DSC_2382

One other thing:  I suspect that the fact that these aren’t fried might be negated by the fact that there’s shortening in the frosting.

Eat Well and Savor.

Chicken and Tomato Stew

Posted on

With Toasted Polenta.

DSC_2368

I took a bunch of pictures at the time I made this.  I was moved by the smell of the onions and the perfectly browned chicken, but you’ve seen it all before.  Even after you add the tomatoes and the red wine the pictures aren’t that thrilling.

DSC_2365

Yet for some reason I deem this lump of polenta worthy for your viewing pleasure.  You’re welcome.

This recipe is from Brian Boitano’s book.  I would like to point out that it calls for one whole 5-pound chicken.  I didn’t feel the need to cut up a bird; so I bought some pieces that added up to about five pounds.  It was two huge breasts, four thighs, and five drumsticks.  I’m pointing this out because the recipe says it serves four.  Now, I realize I probably had more pieces, but even looking at just the polenta and sauce alone this turned into at least six servings.

Also, I don’t want to jump on the oh-this-is-fall bandwagon, but this is a nice hearty meal for this time of year.

Eat Well and Savor.

Braised Chuck Roast

Posted on

I am a firm believer in celebrating your birthday for a whole weekend or sometimes even a week.  In fact, I had a friend wish me a happy birthmonth yesterday.  What’s this got to do with chuck roast, you say?  One of my favorite dishes that my mom used to make was a chuck roast with brown potatoes; so I decided I needed to treat myself for my birthday.  Of course this version was in the crock pot and my mom’s was one of those electric skillet masterpieces, but close enough.

DSC_2341

You’ll never guess what the secret ingredient is; so I’m just going to come right out and tell you:  gingersnaps.

DSC_2402

Give six of these a spin in the food processor and then toss them in the crock pot.

DSC_2321

Add eight ounces of baby carrots.

DSC_2322

Two stalks of celery.

DSC_2323

One onion.

DSC_2324

And then the good stuff:  one cup of dry red wine, two tablespoons of red wine vinegar, and then 1/4 cup of raisins.  Don’t forget the S&P.  If my mom knew about the gingersnaps she would disapprove.  If she knew about the raisins I’m pretty sure she would just refuse to eat it.

DSC_2327

Add a two-pound boneless chuck roast and turn on the crock pot.  Six hours on high did the trick for me.

DSC_2329

This was around the three-hour mark.  Man, did it smell good.

DSC_2344

My mom’s version didn’t really have a sauce.  I’m not ashamed to say that I used to douse it ketchup.

DSC_2350

I just had to add some little boiled potatoes.

And here’s the best news:  it comes in under 400 calories, without the potatoes.

Eat Well and Savor.

Sweet and Sour Meatballs

Posted on

Otherwise known as Waikiki Meatballs, at least in my book.

DSC_2285

This is one of the Top 20 recipes that my mom used to make.  I made this version in the slow cooker from the Fix-It and Forget-It Lightly cookbook.  This recipe is very similar.  My mom used to make hers in the electric skillet.  Now that’s a blast from the past.  Do they even make electric skillets anymore?

DSC_2283

It’s pretty basic stuff.  I actually used a 20-ounce can of pineapples.  I just can’t get enough.

DSC_2286

In my opinion, rice is mandatory.  Without the rice it comes in at 380 calories.

Eat Well and Savor.