Posts Tagged 400 Best Comfort Food Recipes

Spicy Noodles with Vegetables and Peanut Sauce

Source: 400 Best Comfort Food Recipes by Johanna Burkhard

This dish is vibrant combination of Asian flavours tastes terrific and is nourishing, too.  Any leftovers make a great next-day lunch.

Tip: Cut vegetables into uniform 2-inch lengths. This colourful pasta dish takes only a few minutes to cook, so have ingredients assembled before you start.

Once again, I doubled the sauce.

Serves 6

1/4 cup peanut butter
1/3 cup water
2 Tbsp soy sauce
2 Tbsp lime juice
2 Tbsp packed brown sugar
1/4 tsp hot red pepper flakes or to taste (I didn’t double this)
1 Tbsp sesame oil
2 Tbsp vegetable oil
1 Tbsp fresh minced gingerroot
2 cloves garlic, minced
1 leek, white and light green part only, cleaned and cut into matchstick strips
2 small Italian eggplants, cut into thin strips (about 2 cups)
2 bell peppers (assorted colours), cut into thin strips
12 oz linguine, broken into thirds
1/2 cup fresh cilantro or parsley

In a small saucepan, combine peanut butter, water, soy sauce, lime juice, brown sugar, hot pepper flakes and sesame oil. Stir over medium heat until mixture is warm and smooth. Set aside.

In wok or large nonstick skillet, heat oil over high heat. Add ginger, garlic, leek and eggplant; cook, stirring, for 2 minutes. Add peppers; cook, stirring for 1 minute more or until vegetables are just tender-crisp. Stir in peanut sauce until heated through.

Meanwhile, in a large pot of boiling salted water, cook linguine until tender but firm. Drain and return to pot. Toss with vegetables and peanut sauce until well coated; sprinkle with cilantro. Serve warm or at room temperature.


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Spinach and Ricotta Cannelloni

Source: 400 Best Comfort Food Recipes by Johanna Burkhard

Yummy! Drool To make this a vegetarian dish I substituted Vegetable stock for the chicken stock.

To make ahead and freeze: Cover with plastic wrap then with heavy-duty foil. Freeze for up to 2 weeks. Thaw in the refrigerator. Add 15 minutes to baking time.

1 tbsp olive oil
1 package (10 oz) frozen chopped spinach, thawed, squeezed dry
4 green onions, sliced
2 cloves of garlic, finely chopped
1 egg
2 cups ricotta cheese
1 1/2 cups shredded Asiago or provolone cheese, divided
1/2 cup freshly grated Parmesan cheese, divided
1/3 cup chopped fresh parsley
1/4 tsp each salt and pepper
1/4 tsp ground nutmeg
6 sheets (each 9-by 6-inches) fresh lasagna noodles
3 cups tomato pasta sauce
1/2 cup chicken stock (I used vegetable stock)

Preheat oven to 350F and grease a 13-by-9 baking dish

In a large nonstick skillet, heat oil over medium-high heat; cook spinach, green onions and garlic, stirring, for 3 minutes or until softened. Remove from heat.

In a bowl, beat egg; stir ricotta, 1/2 cup of the Asiago cheese, 1/4 cup of the Parmesan cheese, parsley, salt, pepper and nutmeg. Stir in spinach mixture until combined.

In a large pot of boiling salted water, cook lasagna noodles until tender but firm, about 3 minutes. Drain and chill under cold water. Cut each sheet in half crosswise. Place on a damp kitchen towel.

In a bowl, combine pasta sauce and stock. Spread 1 cup of the tomato sauce in prepared baking dish.

Spoon 1/3 cup of the ricotta filling along one short edge of each lasagna sheet. Roll up and place in baking dish, making two rows. Cover with remaining tomato sauce; sprinkle with remaining Asiago and Parmesan cheese. Bake in preheated oven for 40 to 45 minutes.

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Bistro Lentils with Smoked Sausage

Source: 400 Best Comfort Food Recipes by Johanna Burkhard

I made this dish in about 30 minutes and loved it. I’ve added my changes in the ingredients list, and tips at the bottom.

Serves: 6

3-1/2 cups chicken or vegetable broth (I used vegetable broth)
1/2 tsp dried leaf thyme
1-1/2 cups uncooked green lentils, rinsed (see Tips, below)
2 tbsp olive oil
1 cup diced red onion
3 garlic cloves, minced
2 carrots, peeled and diced
1 cup diced fennel or celery (I used celery, about 2 stalks)
1 red bell pepper, diced (I used a green one)
2 tbsp balsamic vinegar
8 oz smoked sausage, such as kielbasa, cut into 1/2-inch (1-cm) chunks (I used Ham)
freshly ground black pepper
1/4 cup chopped fresh parsley

In a large saucepan, bring stock to a boil over high heat. Add thyme and lentils. Reduce heat to medium-low, cover and simmer until lentils are just tender but still hold their shape, from 25 to 30 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, garlic, carrots and fennel. Stir often for 8 minutes. Add red pepper. Stir often just until tender, about 2 minutes. Stir in vinegar, then remove from heat.

Add vegetables and smoked sausage to lentils in saucepan; season with pepper to taste. Cover and cook until sausage is hot, about 5 minutes. Add more stock or water, if needed, to prevent lentils from sticking. Stir in parsley.

This dish will keep well for 3 days in the refrigerator and can be frozen for up to 3 months.

The smaller-sized green Laird lentils hold their shape in cooking and are the kind preferred for this recipe.

Any kind of smoked sausage or ham works well.

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Baked Penne with Italian Sausage and Sweet Peppers

Source: 400 Best Comfort Food Recipes by Johanna Burkhard

Vegetarian Version: Omit the sausages

penneThis is one yummy dish.  I loved the taste of the hot and mild sausage mix. This makes six servings and freezes and thaws well.

Use a 13-by-9 baking dish, lightly greased.

2 tbsp olive oil, divided
12 oz hot or mild Italian sausages
3 bell peppers (assorted colours)*
1 large onion, halved lengthwise and thinly sliced
2 cloves of garlic, finely chopped
1 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp hot pepper flakes or to taste
1 can (28 oz) plum tomatoes, including juice, chopped
1/4 cup chopped oil-packed sun-dried tomatoes (optional)**
1/4 cup chopped fresh parsley
12 oz. penne or other small tube-shaped pasta
1.5 cups grated Fontina or mozzarella cheese (I used mozz)
1/3 cup freshly grated Romano or Parmesan cheese (I used Parm)

*I used 2 bell peppers and a zucchini
**I didn’t use

Variation: Add 1/3 cup (75mL) small black olives to the sauce along with parsley for an added dimension of flavour.

Prick skins of sausages with a fork.  In large saucepan, heat 1 tbsp of oil over medium heat; cook sausages for 5 minutes or until browned on all sides.  (Sausages will not be cooked through).  Remove from pan, cut into slices and reserve.

Add remaining oil to pan.  Add peppers, onion, garlic, basil, oregano, salt and hot pepper flakes; cook, stirring often, for 7 minutes or until softened.

Return sausage slices to pan along with canned tomatoes with juice and sun-dried tomatoes, if using.  Bring to a boil; reduce heat to medium-low; cover and simmer, stirring occasionally, for 20 minutes.  Stir in parsley.  Adjust seasoning with salt, if necessary.

Meanwhile, cook pasta in a large pot until tender but firm.  Drain well.  Place half of the cooked pasta in prepared baking dish.  Pour in half of the sauce.  Layer again with remaining pasta and top with remaining sauce.

In a bowl, combine Fontina and Romano cheeses; sprinkle over top of casserole.  Bake, uncovered, in preheated oven for 30 to 35 minutes or until cheese is melted and lightly coloured.

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