Comfort Food For Winter Blues

Nostalgic Comfort Food – Grilled Cheese

Nostalgic food comes from the heart. It might not be gourmet or decadent, but it takes you back to a better time. Maybe it’s a special dish your mother made you or an afterschool snack you prepared yourself. It’s always a comforting reminder of simplicity and joy. Grilled cheese and tomato soup is many people’s first step into the world of cooking, and fantastic for lunch on a chilly day. It was one of the few foods I knew how to cook as a kid (but it tasted better when mum made it).  Although traditional “Kraft Singles and White Bread” is the original comfort food, you can elevate it with a few simple hacks.

Sweet Comfort Food – Chocolate Chip Cookies

Chocolate chip cookies fall into several comfort food categories (they’re just that good).  The sweet little balls of joy get an extra high rating because I like licking the bowl. Raw eggs haven’t gotten the best of me yet! I think every household has its own unique recipe, but as we learned in  Friends – The One with Phoebe’s Cookies, the recipe on the chocolate chip package is the best. I’ve been using a variation on the Original Chippits recipe for as long as I’ve been baking, and it never lets me down. Use that as a base and vary the add-ins for a seemingly infinite number of cookie combinations!

Here are a few ideas if you want to mix things up:

• White chocolate + dried cranberries + macadamia nuts
• Dark chocolate chunks + sea salt topping
• Toffee pieces + cashews + sea salt topping

Carb-Heavy Comforts – Creamy Garlic Mashed Potatoes

If you are what you eat, then I am a carb. Everyone loves carbs, so what could be more comforting than creamy, hot, mashed potatoes. The butter to potato ratio is essential here (no regrets). Low fat has no place in the world of comfort food, so just add the giant knob of butter and stop thinking about it. While traditional mash uses cream, I do it a little differently.

Ingredients:

• 4.5 cups of potatoes – peeled and cubed
• 1 tbsp. salt
• Water
• 3/4 cup of butter ( Earth Balance or Becel Vegan for non-dairy)
• 1 bouillon cube (chicken or vegetable)
• 2 minced cloves of garlic

Instructions:

1. Place potatoes and salt in a pot and cover with cold water (adding them to boiling water will yield a starchy result).
2. Bring the potatoes to a rolling boil and wait 10 minutes or until they are very tender.
3. Reserve 1/2 cup of the cooking liquid and strain the potatoes – set the liquid aside.
4. Add the butter, bouillon, and garlic to the potatoes. At this stage, you can choose to either mash or whip them. I prefer whipping them with a hand mixer for a fluffy result, but it’s up to you.
5. As you mix, add the cooking liquid tablespoon at a time until you reach the desired consistency. I used about 1/4 cup, but it depends on preference.

Creamy Comfort Food – Coconut Rice Pudding

No matter what anyone says, rice pudding is the best pudding. I’m prepared to fight anyone who says otherwise. My reasoning? It’s extra-creamy, packed with carbs, delicious hot or cold, and it reminds me of my mum. Enough said.

Ingredients:

• 3 cups milk (I used cashew milk)
• 3 cups full fat coconut milk
• 3/4 cups sugar
• 1 cup dried cranberries or raisins
• 1/2 tsp. salt
• 1 tsp vanilla extract
• 1 cup Arborio rice
• Cinnamon to taste

Instructions:

1.  Bring both kinds of milk to a simmer on medium-low heat.
2. Add rice, sugar, and salt.
3. Cook for 30 minutes at a low simmer, stirring constantly.
4. Remove from heat and stir in the cranberries/raisins and vanilla.
5.  Transfer to bowls and top with cinnamon.
6. Serve warm (recommended) or chilled.

Warm and Cozy Comfort Foods – Spicy Sweet Potato Soup

Ingredients:

• 1kg sweet potatoes – cubed
• 1 tbsp. olive oil
• 1 large yellow onion – diced
• 5 cloves minced garlic
• 2.5 tbsp. yellow curry powder
• 1 1/2 tsp.salt
• 1 tsp fresh cracked pepper
• 1/2 tsp. cayenne pepper
• 1 Thai chili (optional)
• 1/3 cup of coconut cream
• 4 cups boiling water
• 2 bouillon cubes – chicken or vegetable
• 2 tbsp.  cashew or almond butter

Garnish:

• Parsley
• Cashews
• Coconut cream
• Chopped Thai chili

Instructions:

1.  In a large pot over medium heat, add the oil and begin sweating the onion. Cook until the onions are translucent – add garlic and stir.
2. Add the spices and sweet potatoes to the mix
3. Cook for 5 minutes, stirring frequently.
4. Dissolve the bouillon in the boiling water and pour over the sweet potatoes.
5. Add the coconut cream and stir until well combined.
6. Bring to a simmer, reduce to low heat, and cover. Cook for 30 minutes.
7. Taste for seasoning and adjust as desired. I like mine spicy, so I add a Thai chili and sometimes a little extra salt and pepper.
8. Puree using a food processor, blender, or immersion blender, and serve hot!

Conclusion