Family Foodies

We don’t think about “comfort foods” too much in the summer; I think that’s because we’re outside more, soaking up the warm sunshine and the Vitamin D it provides. But in the cold winter months, where viruses and depression loom, our minds and bodies often need comfort!

To comfort means to soothe in distress, console, provide satisfaction; to provide ease, satisfaction or quiet enjoyment. While chocolate consoles for a few minutes, alcohol distracts us into thinking it’s soothing our distress, and junk food fakes satisfaction for a little while, none of these truly provide any good nourishment for our bodies or our minds.

What healthy alternatives can we enjoy? When I need to warm up my body, calm my anxious mind, or quiet my busy family, here are some recipes that have proven themselves faithful time and time again; all homemade of course, but none of them difficult.

Super Simple Chicken Noodle Soup

(It doesn’t get much easier than this short-cut recipe!)

In 4-quart pot, heat together
2 C cooked chicken meat
60 oz canned chicken broth
1 C carrots, sliced (I use more)
1 C celery, sliced
¼ C onion, chopped (I use more)

Bring to a boil, and then simmer 10 min.

Bring back up to a boil, add 2 C egg noodles, and cook ‘til noodles are tender.
Stands alone well, but you may also serve with grilled cheese sandwiches.

Great Stew

A hearty classic. This recipe yields 8-10 servings. It freezes well.

2 lb beef stew meat, steak or roast cut into small cubes
2 TBSP vegetable oil, divided
1 C water
3 large potatoes, cubed (I leave the skins on)
4 carrots, peeled or scrubbed and cubed
1 green pepper, cut into ½ inch pieces
4 garlic cloves, minced
1 onion, chopped
2 tsp salt
½ tsp pepper
1 TBSP beef bouillon granules (or 2 cubes)
1 – 14 oz can diced tomatoes

Brown meat in oil in large pot.

Add all other ingredients.

Cover; simmer for 2 hours.
Serve with biscuits.

Split Pea Soup

An old homey favorite. Serves 10, so you can either freeze ½, or have it for lunch too!
In large pot with a lid combine

2 ¼ C dry green split peas (rinse them first under cold water)
8 C cold water
1 tsp instant chicken bouillon granules (or 1chicken bouillon cube)
1 meaty ham bone *
1 med onion, chopped
¼ tsp pepper

Bring to boiling; reduce heat.

Cover; simmer for one hour, stirring occasionally.

Remove ham bone. When cool enough to handle remove meat chunks and add back to soup; discard bone.

Stir in:
2 carrots, sliced or grated
2 stalks celery, sliced or chopped

Cover; simmer 30 min more.

I like to serve with corn bread.

* Please don’t discount this recipe just because you may not have a ham bone! I’ve used leftover ham chunks (or buy a small piece of ham to use), without doing the whole bone thing, and the soup is still wonderful!

Sandra’s Chili

Chili recipes abound, so if you have your own, use it! If not, try mine, which is very simple and delicious. Makes a big pot.

In large pot, brown 2 lb ground chuck (can also use venison, turkey or some combination) with a small chopped onion.

Drain grease, return to pan and stir in 2 envelopes of taco seasoning.

Add:

2 large cans tomato juice
2 cans chili beans (don’t drain)
2 cans dark red kidney beans (don’t drain)
½ C chopped celery
¼ C chopped green pepper
S&P
1 tsp white sugar (takes the bitterness out of the tomatoes)

Cook over low heat two hours, until desired thickness. Serve with crackers.

Sandra’s Chicken ala King

I crafted this simple version from several more-complicated recipes. Serves 6.
Cook ½ C diced green pepper in ¼ C margarine over low heat.

Stir in 1 can (10 ¾ oz) cream of chicken soup and ¾ C milk.

Stir in a bag of frozen peas, 2 C cooked, cubed chicken and ¼ C diced pimentos.

Cook 10 minutes more, until heated through.
Serve over warm biscuits.

Next time you feel a “bug” coming on, whip up a pot of one of the above healthy choices. Settle in for a warm bowl of it, and notice yourself feeling better with every bite!