Comfort food can most certainly be hearty vegetable dishes. If you want to make this recipe vegan then use nondairy products instead of butter and milk.
It’s cold outside which calls for a comforting Winter Pot Roast. Feel free to use any vegetables that strike your fancy.
These enchiladas are a game day favorite in my house. Make them ahead and pop them in the oven when your guests arrive.
Easy Hoppin’ John
Here is a super easy recipe for Hoppin’ John. So Southern and so good!
INGREDIENTS
1 Pound Black-Eyed Peas
1 Finely Chopped Onion
1 Pound Finely Chopped Lean Salt Pork
2 Quarts Boiling Water
1 Cup Raw Rice (Cooked Separately)
1 Teaspoon Crushed Red Peppers
Wash and soak black-eyed peas overnight in cold water. Drain well and put peas in a large-size pot. Add boiling water, onion, salt pork, and crushed red peppers. Simmer, covered, for 2 hours or until peas are very soft. Add water as needed. In a separate pot cook rice until dry and fluffy. Add cooked rice to cooked peas in pot. Simmer gently until all liquid is absorbed. Transfer to serving bowl. Serve warm. Serves 6
© Victoria Hart Glavin
Super Easy Meat Loaf
After a long weekend I confess that I’m not really in the mood to make a big elaborate dinner so assembling an easy meat loaf is just right. I always like to make extra for sandwiches throughout the week. Serve my Super Easy Meat Loaf with mashed potatoes and a tossed green salad.
INGREDIENTS
1 1/4 Pounds Ground Beef or Ground Chicken
1 Chopped Medium Red Onion
1 Lightly Beaten Egg
1/4 Cup Organic Ketchup
1/3 Cup Old Fashioned Rolled Oats
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat oven to 375 degrees. In a large-size bowl combine ground beef with chopped onions, beaten egg, ketchup, oats, kosher salt, and pepper. Form in loaf and place in loaf pan, with at least 1/2 inch space between meat and edges of pan, so that grease can drain away from meat. Place in oven and bake for 50 to 60 minutes until done. Remove from oven and let rest for 5 minutes. Drain off grease and then remove from pan onto serving platter. Serve warm. Serves 4
© Victoria Hart Glavin
Quickie Chicken Noodle Soup
INGREDIENTS
1 Tablespoon Unsalted Butter
1 1/2 Cups Sliced Carrots
1 Cup Chopped Yellow Onion
1/2 Cup Chopped Celery
1 Teaspoon Minced Garlic
1/2 Pound Boneless Skinless Chicken Breast
1/2 Teaspoon Freshly Ground Pepper
3 1/2 Cups Low-Sodium Chicken Broth
4 Ounces Uncooked Egg Noodles Or Pasta Of Your Choice
1/4 Cup Chopped Fresh Parsley
In a large-size saucepan heat butter over medium-high heat. Add carrots, onions, celery, and garlic. Cook for 3 minutes. Stir occasionally. Cut chicken breast into 1/2 inch pieces. Add to saucepan and sprinkle with pepper. Cook 1 minute. Stir occasionally. Add chicken broth and noodles. Cover and bring to a boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until noodles are tender and chicken is cooked through. Stir in parsley. Remove from heat and ladle into bowls. Serves 4.
© Victoria Hart Glavin
Sea Salt Caramels
I don’t know one person who doesn’t love caramels. They time a bit of time to make, but make great holiday gifts. You will definitely need a candy thermometer for this recipe.
INGREDIENTS
2 Cups Sugar
1/2 Cup Light Corn Syrup
1/4 Cup Water
14 Ounces Sweetened Condensed Milk
1/2 Cup Unsalted Butter (Cut Into Small Pieces)
2 Tablespoons Bourbon
1/2 Teaspoon Kosher Salt
Sea Salt (For Garnish)
Spray an 8×8 inch baking pan with nonstick spray and then line with parchment paper. Leave a 2 inch overhang on 2 sides. Spray parchment paper with the nonstick spray. In a medium-size saucepan over a medium-high heat combine sugar, corn syrup, and water to a boil. Stir to dissolve sugar. Cook for 8 to 10 minutes, stirring occasionally, until mixture turns a deep amber color. Remove pan from heat and whisk in sweetened condensed milk and butter. Mixture will bubble. Whisk until smooth. Return pan to a medium-low heat and fit pan with candy thermometer. Cook and whisk constantly, until thermometer reaches 240 degrees. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan. Let cool. Sprinkle caramel with sea salt. Cut into 3/4 inch pieces and wrap individually in parchment paper. Caramels can be made 2 weeks ahead. Store in airtight container and at room temperature. Makes about 100 caramels.
Holiday Pumpkin Cherry Bread
This pumpkin cherry bread is perfect to give away as gifts or to have around for quick breakfasts. It’s easy to make and keeps quite well. Make several loaves and store one in the freezer for those out-of-town guests who are coming for the holidays.
INGREDIENTS
3 Cups Unbleached Flour
2 Tablespoons Pumpkin Pie Spice
2 Teaspoons Baking Soda
1 1/2 Teaspoons Kosher Salt
3 Cups Sugar
15 Ounces Pumpkin Puree
4 Large Eggs
1 Cup Vegetable Oil
1/2 Cup Orange Juice
1 Cup Dried Tart Cherries
Preheat your oven to 350 degrees. Grease and flour two 9×5 inch loaf pans
In a large-size bowl combine flour, pumpkin pie spice, baking soda and kosher salt. In a separate large-size bowl combine sugar, pumpkin puree, eggs, vegetable oil, and orange juice. Beat until blended. Add pumpkin mixture to flour mixture. Stir JUST until moist. Fold in dried cherries. Spoon batter into prepared loaf pans. Place into oven and bake for 60 to 65 minutes. Remove from oven and cool in pans on wire racks for 15 minutes. Remove from pans and place on wire racks to cool completely. Makes 2 loaves.