More Comfort & Joy

Too many recipes for just one post, so here we go again...

1.

So the Pioneer Woman totally inspired me. I like to watch her show while I fold laundry and I was totally drooling over her cinnamon rolls! However, once I started making them, I just couldn't add the amount of butter and sugar her recipe calls for. I am sure her cinnamon rolls are to die for (and I adore her and her blog) and some day I may try her actual recipe. But this time I decided to play one of my favorite cooking games - how much fat and sugar can I remove from this recipe and still make something delicious? And I was pretty pleased with how these turned out!

Cinnamon Rolls (adapted from The Pioneer Woman) - V

Serves 30

INGREDIENTS

2 cups milk

1/2 cup canola oil

1 cup sugar, divided

1 packet active dry yeast

4 1/2 cups flour, divided (plus more for rolling)

3/4 t. baking powder

1/4 t. baking soda

1/2 t. + 1 pinch of salt

2 sticks softened butter

Cinnamon

Cooking spray

2 cups powdered sugar

2 T. maple syrup

2 T. coffee (or milk)

DIRECTIONS

1. In a large pot, mix milk, canola oil and 1/2 cup sugar. Heat over medium until small bubbles start to form. Remove from heat and cool 45 minutes. Sprinkle yeast over the cooled mixture and let sit for 1 minute. Stir in 4 cups flour. Cover and let sit 1 hour. Add remaining 1/2 cup flour, baking powder, baking soda, and 1/2 t. salt. Cover and refrigerate for at least 1 hour or up to 2 days.

2. On a floured baking surface, roll HALF of the dough into a 15"x 11"rectangle. Coat with 1 stick of softened butter and sprinkle with 1/4 cup of sugar and a generous amount of cinnamon. Starting with the long end farthest away from you, roll the dough into a tight log. Pinch the seam together at the end. Spray a 9"x 13" baking pan with cooking spray. Cut the roll into fifteen 1-inch slices and place cut side up in the prepared baking dish. Repeat the process with the other half of dough. Cover and refrigerate up to 1 day or proceed with Step 3.

3. Preheat oven to 400 degrees while you let the rolls rise on the countertop. Bake 15 minutes or until golden brown.

4. Use an electric mixer to combine powdered sugar, maple syrup, coffee (or milk) and a pinch of salt. Drizzle over hot rolls.

2.

"Come on! It's like cornbread and corn together in one dish!" I said to my 3 year old. He eventually tried it and gave it a thumbs up - which is high praise in our household. This is a great potluck dish that goes well with just about any meaty main. We served this one with turkey and mashed potatoes and then again with pulled pork and green beans. And I could also totally eat this for breakfast...

Corn Casserole (adapted from my friend, Jess) - V

Serves 8

INGREDIENTS

1 stick of butter

1 cup light sour cream

1 beaten egg

16 oz. can of corn, drained

16 oz. can of creamed corn, not drained

1 box Jiffy corn muffin mix

1 T. sugar

DIRECTIONS

Preheat oven to 350 degrees. Mix all ingredients in a large bowl and transfer to a 1 1/2 quart baking dish. Bake 1 hour our into light golden brown.

3.

I make some version of this dish on a pretty regular basis. But this recipe is by far quicker and tastier than any I've made before! And all of the ingredients can be stocked in your freezer and pantry for whenever you need a quick meal! Win, win, win!

Penne with Sausage and Peppers (adapted from Martha Stewart)

Serves 4

INGREDIENTS

8 oz. penne pasta

2 T. butter

4 Italian sausages

12 oz. bag frozen peppers and onions

Salt & pepper

2 T. tomato paste

3/4 cup chicken broth

Parmesan cheese for serving.

DIRECTIONS

Cook pasta according to package instrucions. Meanwhile, melt butter in a large skillet over medium-high heat. Pierce sausages with a fork and cook in skillet for 6 minutes, turning once halfway through. Remove from pan. Add frozen peppers and onion, season with salt and pepper, and cook 4 minutes. Stir in tomato paste and cook 1 minute. Return sausages to pan with chicken broth and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes. Uncover and cook 2 more minutes until slightly thickened.

4.

I make these every year and I love them! However, I'm currently staying in a vacation house without my usual kitchen tools - most importantly, my electric griddle - and I am reminded of how much I stink at making pancakes without it! So please ignore the uneven browning under all of that whipped cream and I'll try to forget the spongy texture and remember how delicious they have been every other year I have made them! 😠

Gingerbread Pancakes (adapted from IHOP at Home) - V

Makes 12 

INGREDIENTS

3 cups complete buttermilk pancake mix

1 cup brewed coffee

1 cup water

1/4 cup molasses

1/2 t. cinnamon

1/4 t. ginger

1/4 t. nutmeg

Cooking spray

Whipped cream, sprinkles, and maple syrup for serving

DIRECTIONS

Heat an electric griddle to 375 degrees. Combine pancake mix, coffee, water, molasses and spices in a large bowl. Spray griddle with cooking spray. Use a 1/4 cup measuring cup to ladle batter onto the griddle. Cook 1-2 minutes per side. Serve with whipped cream, sprinkles and maple syrup.

Comfort & Joy

This time of year, all I want to do is curl up under about a hundred blankets and eat lots of warm starchy food!

1.

Here's something hearty AND healthy! Bulgur wheat has a great chewy, nutty texture and is an awesome stand-in for oatmeal or breakfast quinoa. And the poached berries would also be delicious on ice cream or pound cake or whatever else you can think of!

Bulgur with Berries (adapted from Giada's Feel Good Food by Giada De Laurentiis) - DF, V

Serves 4
INGREDIENTS
2 cups unsweetened almond milk or water
1 cup quick-cooking bulgur wheat
1/2 t. vanilla
1/2 t. cinnamon
1/8 t. salt
10 oz. bag frozen mixed berries
2 T. apple cider
1 T. agave
DIRECTIONS
In a medium saucepan, combine almond milk (or water), bulgur, vanilla, cinnamon, and salt over medium heat. Bring to a boil, then reduce to a simmer, covered, for 12 minutes. Meanwhile, in a small saucepan combine remaining ingredients over medium-high heat. Bring to a boil, then reduce to a simmer for 8 minutes. Remove from heat and let cool slightly. Serve berries over bulgur.

2.

Here's another great recipe from my friend, Jess! And no matter how many times I make this, mine never turns out quite as good as hers...

Baked Ziti (adapted from my friend Jess)

Serves 8-10

INGREDIENTS

1 lb. ziti or rigatoni 

1 lb. ground turkey

1 1/2 T. onion powder

2 24 oz. jars Prego Traditional Spaghetti Sauce

Cooking spray

1 1/2 cups light sour cream

6 oz. shredded mozzarella

6 slices provolone

2 T. grated Parmesan

DIRECTIONS

Preheat oven to 350 degrees. Cook pasta according to package instructions. Meanwhile, in a large skillet brown turkey over medium heat. Add onion powder and spaghetti sauce. Spray a 9" x 13" baking dish with cooking spray. Layer as follows: 1/2 of the pasta, provolone, sour cream, 1/2 of the sauce, remaining pasta, mozzarella, remaining sauce, and top with Parmesan. Bake 30 minutes or until cheeses are melted.

3.

Super quick and one of my favs! The boys prefer sausage to shrimp so I tend to go heavier on the sausage and lighter on the shrimp. 😉

Shrimp & Grits (adapted from Martha Stewart) - GF*

Serves 4

INGREDIENTS

1 cup grits

1/2 cup mascarpone cheese

Salt & pepper

2 T. olive oil

10 oz. medium shrimp, peeled and deveined, thawed if frozen

1 t. paprika (or prepared Creole seasoning if you have it!)

6 oz. fully cooked kielbasa* or andouille sausage*

3 garlic cloves

3 scallions, chopped with white and green parts separated

1/4 cup red bell pepper, chopped

1/4 t. dried thyme

1/2 cup unsalted chicken broth

2 T. butter

DIRECTIONS

1. Prepare grits according to package instructions. Stir in mascarpone and season with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sprinkle with paprika or Creole seasoning and season with salt and pepper. Cook 3 minutes or until shrimp start to brown and then remove them from the skillet and set aside.

3. Add sausage, garlic, scallion whites, red bell pepper and thyme to empty skillet. Cook 3 minutes until sausage starts to brown and vegetables soften. Add chicken broth and butter and cook about 3 minutes more until sauce starts to thicken.

3. Return shrimp to skillet. Serve over grits with scallion greens sprinkled on top.

4.

Nobody makes their own pie crust anymore and it makes me so sad! I don't even make great pie crust, but I still prefer it, hands down, to anything you buy in the store. Some day I'm going to take a class and learn how to make amazing pie crust, but in the meantime I will continue to make this yummy recipe and I encourage you to do the same! Granny Smith apples are a must - as is letting the pie cool so the filling has time to set (which is so very, very, hard to do!)

Apple Pie (adapted from Martha Stewart) - V

Serves 8

INGREDIENTS

Pie crust:

2 1/2 cups flour

1 t. salt

1 t. sugar

2 sticks cold butter, cut into small pieces

1/2 cup cold water

Filling:

Juice of 1/2 a lemon

2 lbs. Granny Smith apples (4-5 apples)

2 lbs. Gala or Golden Delicious apples (4-5 apples)

3/4 cup sugar

1/4 cup flour

1 t. cinnamon

1/2 t. salt

2 T. butter, cut into small pieces

DIRECTIONS

1. In a food processor, combine flour, salt, and sugar. Add butter and pulse a few times. Sprinkle water over the dough and pulse a few more times. Transfer half of crumbly dough to a gallon size resealable plastic bag and form into a disk. Repeat with other half of dough and refrigerate both bags.

2. Preheat oven to 450 degrees. Squeeze lemon juice into a large bowl. Peel and core apples. Cut into 1/4 inch slices and halve crosswise. Toss in bowl with lemon juice as you work to prevent browning. Add sugar, flour, cinnamon and salt and toss to combine.

3. Remove one pie dough bag from the refrigerator. Open the bag, and center the dough inside. Roll the pie dough, still in the bag, into a 12 inch circle. Seal the bag and return it to the refrigerator. Repeat with second bag of dough and then use kitchen shears to open the bag and carefully remove the dough circle. Without stretching the dough, place it into a pie plate so it hugs the bottom and sides. 

3. Fill the pie plate with apple mixture, gently packing apples and mounding slightly in the center. Dot with butter. Lightly brush rim of pie dough with water.

4. Use kitchen shears to open the first bag of pie dough and carefully remove the dough circle. Lay over apples, pressing along rim to seal. Fold edge of dough under itself to form a thick rim. Press your thumb all along the rim of dough into the pie plate. Cut 6 slits in the top of the pie radiating from the center.

5. Place pie plate on rimmed baking sheet and bake for 20 minutes. Reduce heat to 375 degrees. Carefully cover pie with foil and bake for 1 hour until crust is golden and juices are bubbling. Cool at least 6 hours before serving.

Cookie Time

It's the most wonderful time of the year! Here's how I spread holiday joy...

1.

These cookies (along with a peppermint milkshake) are what Christmas tastes like to me! My dad used to make these when we were little and they are so good and chewy and molasses-y! I make them every year!

Gingersnaps (adapted from Papa)

Makes 3 Dozen

INGREDIENTS

Cooking spray

1 1/2 sticks softened butter

1 cup sugar, plus more for rolling

1/4 cup molasses

1 egg

2 c. flour

2 t. baking soda

1/2 t. salt

1/2 t. cinnamon

1/2 t. ginger

1/4 t. cloves

DIRECTIONS

Preheat oven to 375 degrees. Spray cookie sheet with cooking spray. Combine first 4 ingredients in a large bowl. Stir in remaining ingredients. Use a small cookie scoop to portion into 12 balls. Roll in sugar and place on prepared cookie sheet. Bake 8 minutes. Repeat with remaining dough.

2.

Another quintessential taste of the season - mint and chocolate. I first fell in love with these cookies at a friend's Christmas party in Baltimore. After tracking down the baker, I scribbled the recipe on the back of a Target receipt - and it has lived in my recipe box and my heart ever since. 😍

Mint Chocolate Cookies 

Makes 56 cookies

INGREDIENTS

56 Andes mints, unwrapped

1 1/2 sticks butter

1 1/2 cups brown sugar

2 cups semi-sweet chocolate chips (12 oz bag)

2 eggs

2 1/2 cups flour

1 1/4 t. baking soda

1/2 t. salt

DIRECTIONS

In a large saucepan, melt butter, sugar, and 2 T. water over medium heat, while stirring, until combined. Stir in chocolate chips and let cool 10 minutes. With an electric mixer, beat in eggs at high speed. Add remaining dry ingredients and mix on low speed until combined. Chill in refrigerator for 1 hour. Preheat oven to 350 degrees. Use a small cookie scoop to portion 12 dough balls onto a cookie sheet. Bake 10 minutes, turning pan halfway through. Place 1 mint on top of each hot cookie and return to the oven for 1 minute. Use an offset spatula to evenly spread melted mint on top of each cookie. Repeat with remaining dough and mints.

3.

These last 2 recipes come from one of the best bakers I know - my friend, Jess! And since I can't seem to get enough cinnamon this year, snickerdoodles are a must!

Snickerdoodles (adapted from my friend, Jess)

Makes 12 cookies

INGREDIENTS

1 stick softened butter
3/4 cup sugar + 1 T. for rolling
1 egg
1 1/3 cups flour
1/2 t. baking soda
1 t. cream of tartar
Salt
1 t. cinnamon

DIRECTIONS

Preheat oven to 400 degrees. Cream butter and sugar. Beat in egg. Add in flour, baking soda, cream of tartar, and a dash of salt and mix well. In a small bowl, mix 1 T. sugar and cinnamon. Form dough into 1 inch balls and roll in cinnamon sugar. Place on cookie sheet and bake 8 minutes. Repeat with remaining dough.

4.

And Jess's peanut butter cookies are legendary. :)

Peanut Butter Cookies (adapted from my friend, Jess)

Makes 35 cookies
INGREDIENTS
Cooking spray

1 stick softened butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 t. vanilla
1/2 cup peanut butter
1 1/2 cups flour
1 t. baking soda
1/4 t. salt

DIRECTIONS

Preheat oven to 350 degrees. Mix together butter, sugars, eggs, and vanilla. Then mix in peanut butter. Add remaining ingredients and mix well. Use a small cookie scoop to portion dough onto prepared baking sheet. Flatten slightly with a fork, making a criss-cross shape on top (#). Bake for 8 minutes. Repeat with remaining dough

Gluten-Free Goodness

More and more people that I know are going gluten-free these days - either because of food allergies, autoimmune issues, or just from a desire to eat "cleaner." So, I've started adding GF (gluten-free), DF (dairy-free), and V (vegetarian) labels to my recipes in case that's of interest to you. I actually eat this way quite often because I find that cutting out wheat, dairy, and meat, usually forces me to make "healthier" choices and be more creative with what I eat! Enjoy!

1.

This is a great comfort food recipe! I cut the mushrooms super small so the boys (big and small) don't notice them, but feel free to slice them if you want more texture!

Shepherd's Pie (adapted from Martha Stewart) - GF, DF

Serves 6

INGREDIENTS

4 sweet potatoes, peeled and cut into 1 inch pieces

Salt & pepper

3 T. olive oil, divided

1 1/2 lb. 90% lean ground beef

1 yellow onion, chopped

8 oz. cremini mushrooms, diced fine

1 cup reduced sodium chicken broth

2 t. corn starch

2 t. Dijon mustard

DIRECTIONS

1. Preheat oven to 425 degrees. In a large pot, cover sweet potatoes with 2 inches of water and bring to a boil. Cover and simmer until tender, about 17 minutes. Drain, return to pot, and mash with 2 T. oil and 3/4 t. salt.

2. Meanwhile, in a large skillet brown beef over medium high breaking up large pieces with potato masher. Transfer to a large casserole dish with a slotted spoon and discard remaining fat in skillet.

3. Add 1 T. oil, mushrooms, and onions to skillet and cook, stirring occasionally until browned, about 10 minutes. Whisk together broth, corn starch, mustard, 3/4 t. salt and 1/4 t. pepper. Add to skillet and bring to a boil.

4. Stir mushroom mixture into beef in casserole dish. Spread mashed sweet potatoes over the top. Bake 25 minutes or until bubbling.

2.

This super-flavorful vegetarian main is a lighter version of a chile relleno.  If you're sensitive to the capsicum in chile peppers, you might want to wear gloves to prep these. And make sure to use a good de-greasing dish soap to clean your knife and cutting board afterwards!

Stuffed Poblanos with Salsa Rice (adapted from Sara Forte) - GF, V

Serves 4

INGREDIENTS

1 T. canola oil
1 yellow onion, diced
2 cloves garlic, minced
14.5 oz. can pinto beans, rinsed and drained
1/2 t. chili powder
1/2 t. cinnamon
1/2 t. salt
4 poblano chiles, halved lengthwise with stem, seeds, and ribs removed
1/2 cup reduced fat feta cheese, crumbled
1/2 cup reduced fat shredded Mexican cheese blend
Juice of 1/2 a lime
1 cup white rice
1 cup chunky salsa
DIRECTIONS

Preheat oven to 400 degrees. Heat oil in a medium pot over medium heat. Cook onion and garlic about 6 minutes or until tender. Stir in beans, chili powder, cinnamon, and salt and cook until heated through. Arrange poblanos on a baking sheet and fill each half with about 2 tablespoons of bean mixture. Top each half with 1 T. of feta and 1 T. Mexican cheese blend. Squeeze lime juice over the stuffed halves. Bake for 30 minutes or until peppers are softened and cheese has melted. Meanwhile combine rice, salsa, and 1 cup of water in empty bean pot and bring to a boil. Cover and reduce to a simmer for about 15 minutes or until liquid is absorbed. Remove from heat and let sit 5 minutes. Fluff with a fork and serve with stuffed poblanos.

3.

This filling is delicious on its own, but use it to fill a soft and sweet acorn squash and you've got something truly special! Be sure to roast the squash until totally fork tender and the rest of the recipe comes together in a snap!

Acorn Squash with Quinoa (adapted from Whole Living) - GF, V

Serves 4

INGREDIENTS 

2 acorn squash, halved and seeds removed

2 T. olive oil, divided

Salt & pepper

1/2 cup quinoa, rinsed

1/4 cup parsley, chopped

1/4 cup reduced fat feta, crumbled

1/4 cup shelled pistachios

1 t. red wine vinegar

DIRECTIONS

Preheat oven to 400 degrees. Brush cut side of squash with 1 T. olive oil and season with salt and pepper. Roast cut side down on a baking sheet for 30 minutes. Turn over and roast another 15-20 minutes until very tender. Meanwhile, bring quinoa and 1 cup of water to a boil in a medium saucepan. Cover and reduce to a simmer for about 15 minutes or until water is absorbed. Fluff with a fork and stir in 1 T. oil and remaining ingredients. Season with salt and pepper. Divide filling among squash and serve.

4.

This is one of my all time favorite desserts! My dad has this down to a science - from popping his own corn and shaking out the un-popped kernels in a paper grocery bag to taste-testing his caramel in a mug of cool water. I am far less patient! I rely on store bought popcorn and a candy thermometer to approximate Papa's perfection. :)

Papa's Caramel Corn - GF, V

Serves 8

INGREDIENTS

6-8 quarts popped popcorn (or two 4.5 oz. bags)

2 cups brown sugar

2 sticks unsalted butter

1/2 cup light corn syrup (such as Karo Syrup)

1/2 t. salt

1 t. baking soda

DIRECTIONS

Preheat oven to 200 degrees F. Place popcorn in very large bowl. Mix sugar, butter, syrup, and salt in a heavy bottomed pan over medium-high heat. Heat to 300 degrees F using a candy thermometer. Remove from heat and stir in baking soda. Pour over popcorn and use 2 wooden spoons to evenly distribute caramel. Spread onto 2 baking sheets and bake for 1 hour, stirring every 15 minutes.