comfort food recipes

My Turkey Stuffing recipe

One of my favorite sides on Thanksgiving this year was the stuffing. I created my own recipe this year and it came up great! Here I’m sharing it with you. This stuffing recipe is to be cooked outside of the turkey so you may prepare it ahead of time, which is an added bonus for me.

Ingredients

1 apple, 4 chicken sausages, 1 cup pitted green olives ( any kind), 1 cup dried cranberries, 1/2 cup of mixed nuts ( sunflower seeds, almonds and pecans), 1 cup Sherry cooking wine, 1/4 cup chicken broth, toasted bread crumbs for stuffing. 1 TBSP Oregano and Salt and pepper to taste.

Directions

Cook the sausage in a heated pan with a tablespoon of oil. When it’s starting to brown add all other dry ingredients. Add oregano, salt and pepper. Mix well. Then, add the Sherry wine and the broth. Let it cook until it simmers for a little bit (5 to 10 minutes) and add more wine if you notice the mix is too dry. It will be done when all liquid has been absorbed. At this point it’s ready to serve.

Enjoy! 🙂

One of the things I like the most about this recipe is the apple and how it absorbs the sherry wine flavor and the extra punch of flavor from the green olives. This really came out as a great stuffing!

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Pumpkin Seeds at Home

After Halloween we’re left with pumpkins of all sizes here and there. Here’s a simple pumpkin seed recipe. Everyone at home loves this pumpkin seeds recipe.

Ingredients:

– Pumpkin seeds

– 1 tsp of butter

– 1 pinch of salt

Directions:

– Heat up oven at 345 F.

– Take the pumpkin seeds out of a pumpkin. Wash them throughly and place on a round baking pan or big plate where you can spread them out well. Let them air dry for about 4-6 hours or overnight.

Heat the butter until it melts and add the salt. Mix well. Add the seeds to the butter mixture. Cover a baking pan with a baking sheet. Place the seeds on the pan making sure they are well spread appart.

– Bake for 40 to 45 minutes or until seeds are brown.

– Enjoy! 🙂

Chicken Noodle Soup

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I couldn’t help it; I had to make chicken noodle soup while US weather news reporters spoke of record-breaking low temperatures for 50 states.. Wind chill, historic freeze, 1-2 feet snow accumulations, and more.

My recipe is quite simple but it has a twist, which adds another level of flavor complexity to this comfort food favorite. Besides the traditional ingredients, I add cilantro, sweet peppers, potatoes and a kick at the end: Red pepper flakes and Parmesan cheese.

Recipe:

Ingredients: Carrots, green onions, sweet peppers, celery, cilantro, chicken breast, noodles, 1 potato (cut in thick slices), salt, pepper and cumin.

Directions: Add a chicken breast to a pot of water ( 4 or 5 cups); Season with 1 TSP salt, 1/2 TSP pepper and 1 tsp cumin. Add diced celery (1/4 cup), green onions (1/4 cup), 1/4 bunch of cilantro (chopped) and potato. Once it boils, let it simmer for 20 minutes. Add 1/2 (or 1) cup noodles at the last 10 minutes. Add a sprinkle of red pepper flakes and Parmesan cheese at the end.

Stay warm with chicken noodle soup! 🙂

 

Healthy Easy Comfort Food at Home

 

 

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Night fall temperatures are starting to drop this time of year. Yummy comfort food recipes start to make their way back into our dinner menus. What could be best at the end of a long school or work day (and possibly long commute) than a delicious pasta dish?  While most of us are huge fans of pasta, it is normally hard to stay away from the worries of health and calorie counting. This is when I come up with my own recipes, by adding tweaks here and there, to continue enjoying wonderful pasta recipes without the extra calories or “the guilt.” Here is a family favorite. It is vegetarian, healthy, easy and it can be ready in just 15 to 20 minutes.

Boil Campanelle pasta “al dente” following package instructions. You can use other pasta options but this recipe uses Campanelle as it will absorb the sauce very nicely.

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Saute mushrooms and onions with a little bit of canola oil until mushrooms and onion pieces start to turn brown.

 

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Add 1 cup of  (no msg)  100% natural chicken stock, 1/2 can of mushroom cream, and 1/4 cup of heavy whipping cream. Mix and let it simmer for 5-6 minutes.

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Once the campanelle pasta is done, strain and add to the sauce pan.

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You may optionally top this pasta with grated Parmesan cheese. (You can also have  black pepper handy at the table, for those craving a spicy but still light finish.)

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Enjoy!