Winter’s here, so bring on some warm-you-inside-out comfort foods!
It’s the season for warm socks, crackling fires in the fireplace, and stick-to-your-ribs comfort foods. When it gets cold outside, I really love to hunker down in my coziest fuzzy pajamas over a big bowl of soup, stew, or best of all a hearty casserole.
Around here, we’re busy working on the next issue of EatInEatOut™ magazine – The Comfort Foods Issue. It will be packed with warm soups, hearty salads, smoothies bowls, noodle casseroles, and all things synonymous with comfort. Keep a lookout, it arrives in your email box February 22.
In the meantime, here’s my list of favourite 16 Comfort Foods for 2016:
1 – Chicken Quinoa and Broccoli Casserole – Let’s begin with the casserole… I know, it’s old-school. But it’s simply delicious. It’s a whole meal – starch, meat and veg – all in one bowl. I love that!
2 – 20-Minute Bean, Tomato & Spinach Soup – This soup is a simple and nutritious meal that is hearty, tasty and most of all uses ingredients you already have in the pantry. Yum.
3 – Weeknight Spinach & Gnocchi Bake (Casserole) – It’s everything I love in a baked dish: homemade meat sauce, potato gnocchi and gooey melted cheese. Tell me what’s not to love?
4. Roasted Garlic and White Bean Lasagna Soup – from Pinch of Yum – This vegetarian take on a lasagna soup, looks delicious.
5. Italian Lentil Soup – from Gimme Some Oven – Did you know 2016 is the year of the pulses, and lentils are a pulse and Canada is the 3rd largest grower of lentils in the world? Now you do. This one-pot soup is hearty, vegetarian and super-delicious.
6 – Lori’s Famous Maple Baked Beans – not just for summer, this stick-your-ribs dish is amazing any time of the year.
7 – 30-Minute Beef and Sweet Potato Curry – Usually a traditional ground beef curry is made with potatoes, but let’s mix it up. Add some awesome antioxidants, plus great colour, by swapping in sweet potatoes.
8 – Spinach, Orzo and Bean Soup – This soup comes together in just 15 minutes with help from some must-have pantry staples.
9 – Slow Cooker Corn Chowder – from Foodiecrush – OMG this soups looks so good!
10 – Slow Cooker Thai Chicken Soup – from Foodiecrush – you have to love a soup that’s ingredients include: curry paste, coconut milk, brown sugar and peanut butter.
11 – Barley, Squash and Broccoli Soup – from Ricardo – what a hearty and delicious meal in a bowl!
12 – Rustic Chicken Egg Noodle Soup – When it’s really cold out, or you’re under the weather, there’s nothing like snuggling up with a nice warm bowl of chicken noodle soup.
13 – Hot and Sour Soup – a unique taste that I can never get enough of.
14 – Healthy Mexican Casserole with Roasted Corn and Peppers – from Pinch of Yum – loaded with veggies and beans, this is a great weeknight meal.
15 – Easy Vegetarian Eggplant Parmesan– The Endless Meal – I love eggplant and this dish looks incredible.
16. Slow-Cooker Beef Poutine – So Canadian, eh? This super-simple crowd-pleasing recipe uses basic pantry ingredients that come together in a snap – you’re free to play all day as dinner simmers in the slow cooker! This is a wonderful recipe I worked on with my great partners at Canada Beef. It’s one of a collection of recipes you can find in a cool booklet available for purchase at makeitbeef.ca… check it out here.
- 1⁄2 cup barbecue sauce
- 1⁄4 cup EACH red wine, steak sauce and Worcestershire sauce
- 1 onion, cut into wedges
- 3 cloves garlic, minced
- 3 lb (1.5 kg) Beef Blade Pot Roast
- 1 cup cheese curds
- ⅔ cup green onions, sliced
- Oven Roasted Potatoes (recipe follows)
- Combine first 6 ingredients in slow cooker. Add beef.
- Slow cook, covered, on LOW for 8 to 10 hours (or 4 hours on HIGH) or until beef is fork tender.
- Remove twine from beef; use two forks to pull beef into shreds. Serve over Oven Roasted Potatoes and top with cheese curds and slivered green onions.
- Cut potatoes into chunky sticks or wedges and toss with some olive or vegetable oil and coarse salt; place on foil lined baking sheet that has been sprayed with cooking spray. Roast in 400ºF oven, turning occasionally, for 20 to 30 minutes or until browned and tender.