Favorite Comfort Foods and Why

 I had to think and think on this one. Not because I couldn't think of anything...but because I couldn't narrow it down.

I think most of my comfort foods come from my childhood. Many I must admit are what I think of as "winter dishes".  Any recipes are listed below. I sure would like any ideas you have.

I love to cook so don't fix the same thing too often other than what you see below. 

I do think over the years, my "comfort foods" and my "easy to fix" foods have become intertwined :)

Beef stew - no question this was my mother's dish. She was better at using the pressure cooker than I could ever be. Now I use an Instant Pot so as not to blow anyone up.  The recipe I now make is called Latvian Stew and is from a site called The Book Club Cookbook 

Chinese vegetable stirfry  - I love the ability to create a stirfry from any fresh local veggies I might have. When it's winter, I use some fresh and some frozen. We don't usually eat meat in it, but I have cut up some link sausage in it and some chicken now and then. My husband can have very little salt, so that changes much of my cooking. My recipe is below*

Green beans with ham and potatoes and cornbread - still one of my favorite dishes. I mentioned my husband can't have much salt so all of the bacon and grease is gone, but I still sneak a few chopped up pieces of ham in for special occasions. This site is very close to my recipe except for no bacon and no salt. https://wellfedbaker.com/southern-green-beans-and-potatoes/#recipe 

Fried chicken when I was a kid but never now, NEVER. And my reason might surprise you. Although we don't eat any fried foods per se, I do love fried chicken, but the mess, oh the mess. How did my working mother clean up all that grease weekend after weekend? 

https://www.africanbites.com/southern-fried-chicken/  This site has a wonderful recipe but oh my, can you imagine the clean-up 😩😩

Fresh salad - I think I love this sort of thing because of the creativity and possibilities involved. It's rather like a stirfry. I can use any of the local veggies I can find. I can use fruit. I can make all kinds of toppings. Something different every time. I didn't paste in my recipe. I think you'll see I use everything I can think of. Salmon, chicken, shrimp, even sometimes warmed up pulled pork, it's probably our favorite.

    

*Easy Stir Fry:

Use any or all of the following washed and cut in bite-sized pieces:

red bell pepper

yellow bell pepper

zucchini

yellow squash

mushrooms, button of any kind

carrot, cleaned and peeled

i or 2 cups of baby spinach

green onion

Sesame seeds, can’t use in our house

Hoisin Sauce (bottled)

Vegetable broth, no salt added

2-3 cups instant rice (cooked)

Rotisserie chicken torn into pieces (optional)

 

Add 2T of broth to the skillet.

Add peppers first as they will take the longest to soften

Use peeler to shred more carrots over pan.

Add squash and Zucchini after peppers and carrot curls

Add mushrooms

Add more broth as needed (we like our saucy so I add as I go along)

Mix in baby spinach (only needs a few minutes to wilt)

Add torn pieces of chicken if desired. 

Cover only long enough for the chicken to warm.

Add 2 to 3 T of hoisin sauce

Stir all

Put rice in warmed bowls and top with veggie mix.

Dishing Love Daily

 

This post is part of a virtual book tour organized by Goddess Fish Promotion. The author will award a $10 Amazon/BN GC to a randomly drawn winner. Click on the tour banner to see the other stops on the tour.

Dishing Love Daily and Other Secret Ingredients (trademarked in Canada and the US) is more than a cookbook. Chef Suzy shares her collection of cherished recipes that focus on healthy, fresh, easy-to-find ingredients, appealing to both the novice and experienced cook...

The Power of Food Prep

 

 

Take the Stress Out of Meal Planning with the Gourmet Done Skinny Method

Mise en Place - Memoir of a Girl Chef

 Memoir

Date Published: August 16, 2022

Publisher: River Grove Books

Marisa’s comfort zone is deep inside the restaurant kitchen alongside its dysfunctional characters and the abundance of booze and drugs.

Low Sodium Cooking From the Heart

 This post is part of a virtual book tour organized by Goddess Fish Promotions. Pamela Vivian will be awarding a $15 BN/Amazon GC to a randomly drawn winner via rafflecopter during the tour.

Click on "read more" below to read an excerpt or sign up for the GIVEAWAY.

Low sodium cooking including family favourites. I have tried to include interesting little bits of the history of recipes or whose favourite it is. The book contains recipes from basic daily meals to a few gourmet ones.

The Sweet Pepper Cajun

Cookbook

This post is part of a virtual book tour organized by Goddess Fish Promotions. J. A. Jackson will be awarding a $15 Amazon/BN GC to a randomly drawn winner via rafflecopter during the tour and a Kindle ebook copy of her cookbook to 8 randomly selected winners. Click on the tour banner to see the other stops on the tour.

Treat yourself to an exceptional value! Kindle Price just $2.49! Great New recipes from that Southern Soulful Magnolia Table. Recipes for all your festive occasions! The Holidays are almost here! It’s time for Great Food, Fantastic Family Gatherings with our Best Friends!


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Soft Sweet Molasses Cookies!

Preheat oven to 375 degrees.

Ingredients:


•1 1/2 cups butter, softened

•1 cup granulated sugar

•1 cup brown sugar

•1/2 cup molasses

•2 eggs

•4 cups all-purpose flour

•4 tsp. baking soda

•2 tsp. ground cinnamon

•1 tsp. ground cloves

•1 tsp. ground ginger

•1 1/2 tsp. Sea salt


Direction:


1. The most important thing to remember is to be sure to mix the wet Ingredients separately. Best practice to do is to mix the wet Ingredients together in a separate bowl and then the dry Ingredients together in a separate bowl. Combining them together later.

2. Preheat oven to 375 degrees.

3. Whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside. (These are your dry Ingredients.)

4. In a stand mixer (or with a handheld mixer), in a separate bowl, beat together butter and sugar on medium speed until light and fluffy, about 1-2 minutes. (These are your wet Ingredients.)

5. Add in the eggs and molasses into the “WET” ingredients and beat on medium-low speed until combined.

6. Add in the dry Ingredients and beat together until combined.

7. Roll the dough into 1” diameter balls.

8. Pour 1/4 cup of granulated sugar onto a shallow dish, and roll cookie balls in sugar to completely coat.

9. Place on cookie sheet at least 1 inch apart and bake for about 8-10 minutes.

10. Cookies will crack at the top, and the centers will still be a bit gooey.

11. Remove from oven and let cool for 2 minutes to firm slightly (if you move them too quickly off the baking sheet, they will fall apart), and then let cool completely or serve warm.

12. Cookies last up to one week in an airtight container (however in my home they never make it that long. (LOL).


About the Author:

J.A. Jackson is the pseudonym for an author, who loves to write deliciously sultry adult romantic, suspenseful, entertaining novels with a unique twist. She lives in an enchanted little house she calls home in the Northern California foothills.

She spent over ten years working in the non-profit sector where she wrote grants, press releases and contributed many stories to their newsletter. She was their Newsletter editor for over ten years. She loves growing roses, a good pot of hot tea, chocolate, magical stories, suspense stories, ghost stories, and reading Jane Austen again and again in her past time.


Please write her at P.O. Box 1494, Clovis, CA 93613


Email Address: jerreecejackson@gmail.com or jerreecejackson@yahoo.com


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Buy Link: https://www.amazon.com/Sweet-Pepper-Cajun-Soulful-Cookbook-ebook/dp/B0813YJ9S1/



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