A Whole Lotta Comfort Food

Chicken with Cornmeal Dumplings
Dijon Rosemary Potatoes
Glazed Carrots

I love to make chicken and dumplings and I came across this recipe one day in the Gourmet Cookbook. It's not the typical chicken and dumplings recipein that it doesn't have all of the vegetables, but it has a delicious flavor with the addition of shallots and a little white wine. Then there are the cornmeal dumplings. Yum! They don't have a strong "corny" taste but have a different texture than the standard dumplings. The recipe calls for a whole cut-up chicken but I had a bag of drumsticks that I wanted to use. Honestly, you can use what ever chicken pieces you like.

Lentil and Sausage Soup

Occasionally I have found myself with a bag of lentils in my pantry with no idea what to do with them. It is one ingredient that I've seen in use on TV and in magazines more and more in the last few years, but it is one that I never really grew up with. and I've never really known what to do with them. So, the lentils sit in the pantry until I end up using them for some sort of science or art lesson for my oldest son (he's home schooled.)

Well, just the other day I saw the lentils in the store when shopping for dried beans and I decided that I would finally do something with them. I picked up a bag and actually noticed a recipe on the back for a soup with kielbasa that sounded pretty good. With food it never hurts to try something new, right? It was really good! My daughter (who's not quite 2) LOVED it! She was picking up every last little lentil from her bowl and tray and shoving it in her mouth. Even when she was done and her dishes were practically licked clean, she didn't want to give up her bowl to the dishwasher. So, as a healthy, tasty family-friendly meal, it was definitely a success.

French Toast

So, we had takeout again. But I did make some delicious french toast for breakfast. I've made french toast dozens of times but I wanted to try out the recipe for perfect french toast from Food Network Magazine. The mixture made enough for a ton of toast so I would halve it next time (which I'll do here.) It was very good though. Crispy on the outside and fluffy on the inside and the fresh nutmeg in it was soooo yummy. I also like to use cinnamon and it is also very good. The thicker the slices of bread the better. Sometimes my husband manages to find texas toast at the store and it makes the best french toast! I think next time I'll make some banana stuffed french toast (Gotta get that recipe from Mom!) Add some sausage and a hot cup of coffee and you have the perfect Sunday morning. (sigh)

Recipe (serves 4)

thick sliced bread (e.g. french, texas toast, challah)
2 eggs
3/4 c milk
1/2 t sugar
1/2 t vanilla
1/4 t nutmeg or cinnamon
pinch of salt

Preheat oven to 350. Mix everything except bread in a shallow bowl or small casserole. Melt 1/2 - 1 T butter over medium heat in a skillet or griddle. Dip bread slices in egg mixture and add to skillet. Cook 2-3 minutes on each side until golden brown. Transfer toast to a baking sheet and bake 8-10 minutes until puffed up. (Tip: If you're making a small enough batch and have a big enough skillet that is oven safe, brown on one side, then flip over and put in the oven for 10 minutes. I did this the next day for myself and it was delicious.)

Minestrone and Stromboli

Who doesn't love a good Italian sandwich?  I know it's one of my favorites.  Take all that meat and cheese and wrap it up in some pizza dough and you've got Stromboli (not just a character from Pinnochio).  This is one of those recipes that my mom made a lot growing up and, although I've meant to, I've never quite got around to making it until now.  Recently I started previewing Google Wave.  I decided to set up a wave for my family and I to keep track of meal ideas.  First thing my husband requested was Stromboli.  I'm a huge fan of soup and sandwiches so I thought this needed a great soup.  With all of the Italian cold cuts in the Stromboli, nothing sounded better than some Minstrone.  I wanted a quick but delicious and healthy recipe and came across this one by Michael Chiarello.

Note: This soup can be vegetarian by leaving out the pancetta and using vegetable stock.

Recipe (serves 6-8)

Minestrone:

1 cup small pasta (I used wagon wheels - kid friendly)

olive oil

6 c chicken stock

1/4 lb pancetta or bacon, chopped

6 cloves garlic, sliced

2 small onions, chopped

2 stalks celery, diced

3 carrots, diced

1 spring rosemary, finely chopped

1 can cannelini beans (14 oz)

1 can diced tomatoes (14.5 oz)

5 small zucchini, diced

1 large russet potato, diced

salt and pepper

Parmeggiano Reggiano, for garnish

Stromboli:

1 recipe pizza dough, or store-bought

assorted Italian meats and cheeses

olive oil

For Minestrone:

Cook pasta to al dente according to package instructions.  Drain and too with a little olive oil to prevent sticking.

In a large pot over high heat, heat 1/4 c olive oil.  Add the pancetta and cook until brown.  Add garlic, cook 1 minute, reduce heat to medium, and add onions, celery an carrot.  Cook, stirring occasionaly, about 10 minutes until soft.  Add rosemary and return to high.  Stir in beans, tomatoes, zucchini, potatoes, and chicken stock.  Bring to a boil, then reduce heat and simmer 15 minutes, until potaotes are tender.  Season with salt and pepper.  Add pasta a few minutes before serving.  Garnish bowls with parmesan.

For Stromboli:

Preheat oven to 400.  Place pizza stone or inverted baking sheet in oven to preheat.

Roll out pizza dough into a rectangle (about 1/4 thick).  Layer meats and cheese, leaving 3/4 to 1 inch around edges.  Important:  Don't layer too thick or you won't be able to roll it.  Roll up like a jelly roll and pinch the sides together. Brush with olive oil and place seam side on baking stone or inverted baking sheet.  Bake 20 minutes until browned on outside and cooked through.  Slice and enjoy!