Saturday, March 1, 2014

In the kitchen: Comfort food

Cold temps mean comfort food and these two recipes are my latest favorites....


Beef and Veggie Pot Pie (original recipe found here)



1 lb ground beef
1/2 onion, chopped
3 carrots, peeled and chopped
1 bag frozen veggies (I used the stir fry blend)
3 garlic cloves, peeled and minced
1 t dried oregano
1 t dried thyme
1/2 c red wine
1/3-1/2 c tomato paste
1 T Worcestershire sauce
1 cup beef broth
2 T cornstarch
2 T water
1 can refrigerated Crescent dough sheet or bread stick dough

Brown meat and drain fat.  Add veggies and garlic and saute until tender.  In a separate bowl mix herbs, wine, tomato paste, Worcestershire sauce, and broth.  Stir in sauce to veggies and meat and bring to a boil.  Cook 3 minutes.  Combine cornstarch and water in a small bowl and stir with a whisk.  Add this mixture to the pan and cook 1 minute, stirring constantly.  Spoon beef mixture into a baking dish and arrange dough in a lattice fashion (If using the sheet dough, I just cut it into strips with a pizza cutter).  Bake at 400 degrees for 12-15 minutes or until browned.  


Coconut Red Lentil Soup (Thank you, Amy, for sharing this gem!)

(original recipe found here
1 cup split peas
1 cup red split lentils
5 cups water
2 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger 

   (I didn't have any ginger the second time I made it and the soup turned out just fine without it!)
2 tablespoons curry powder
2 tablespoons butter
1/2 onion, chopped
1/3 cup raisins
1/3 cup tomato paste
1 14-ounce can coconut milk
1 teaspoons fine grain sea salt


Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add onion, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.  Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like.  The original recipe calls for 7 cups of water, which results in a pretty runny soup, perfect for serving over rice or quinoa.  I prefer a thicker consistency and served on its own, so I reduced the water to 5 cups.  I enjoyed this over the course of a week and each day it tasted better and better!

Winter temps may be soon leaving us now that March has arrived, but I don't think you can ever go wrong with comfort food.  YUM!


2 comments:

  1. Yum! Thanks Krissy for sharing your tweaks and comments. Made the Coconut Red Lentil soup last night. It's a keeper.

    ReplyDelete
  2. Thanks, Krissy for your recipe tweaks and suggestions. Made the Coconut Red Lentil soup last night. It's a keeper. YUM!

    ReplyDelete

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