Comfort Food - new definition

Life brings lessons when you don't expect them. I was so excited with the concentration on Comfort Food for January. For so long, comfort food has meant the food that brings me home. The food that makes me sigh with contentment and takes me on a wonderful journey back to my childhood and home.

What I didn't realize was how much comfort I would need over the past few weeks.

The loss of friend and friends of loved ones made me crave comfort - soft quilts, warm food and encompassing hugs.

I looked to comfort food all month to bring me peace. Food such as this delectable mac and cheese from the Adirondack Brewing Company. in Lake Placid, New York.

Honestly - it made me want to cry with joy.

This month, I've lovingly prepared zesty stuffed peppers, tarragon and lemon roasted chicken, onion-filled meatloaf. I've dined on KFC chicken dinners (with really great mashed potatoes and gravy), Big Macs and Mighty Taco burritos. These were the meals that made me feel happy, content, cozy...I would make it through these crunching times.

I have been looking for comfort food to comfort me. What can I make this month for our comfort food recipe? What comforts me most? Me. Me. Me.

And then one day I looked out the window and saw this:

Three of the people I love most. My dear husband and two grandsons who spent most of a very cold day building a sled run in the back yard. The were in need of warmth and COMFORT! And it came to me that comfort food isn't only what comforts us, but it is also what we can create that comforts those we love most in life.

Whether it's a ginger-pear martini or a warm pot of chili - comfort food is what we make for others - my new definition.

So I searched the pantry and decided a spicy chili would be perfect. First, I gathered the raw ingredients:

lb 1 inch chunks of beef2 lbs of ground beef
stewed tomatoes

my favorite chili seasoning mix (no - it's not cheating!)

onions
kidney beans

lots of love

And it all became this

Comfort food is the food that comforts those we love.

love marmie

Slow-Cookin' in January

I was so excited that we had comfort food as our dish for January.  I have been meaning to buy a crock-pot for quite some time and it was the perfect motivation!  The Sunday after New Year's I headed to the closest Bed, Bath, and Beyond with my coupons in hand and bought me one fine slow cooker.

Now, the big question, what to cook?  Originally I had talked to JJ about hosting dinner parties for every meal.  But I was so excited to use my new toy that I just found a recipe that day and got cookin.  I decided on A Slow-Cooker Vegetarian Chili with Sweet Potatoes from Real Simple magazine.  For those of you who don't know, Real Simple magazine offers the most amazing recipes.  (They can also be found on their website, realsimple.com)  The beauty of these recipes is that they are easy, have few ingredients, and taste amazing!

For my chili, I made a couple of adjustments.  I didn't have cocoa powder at home so I omitted it.  It tasted just fine without it.  The fire-roasted tomatoes I bought had garlic in them, so I also reduced the amount of cloves I used from 4 to 2. I loved the nice little kick that the sweet potatoes gave this meal.  I bought a bag of blue tortilla chips to scoop up remaining chili bits.  The result...sooo comforting!  Here are some pictures of my dish and the recipe below.

The spread

Slow Cookin'!

I heart comfort food!

Serves 4| Hands-On Time: 20m | Total Time: 8hr 20m

Ingredients

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• kosher salt and black pepper
• 1 28-ounce can fire-roasted diced tomatoes
• 1 15.5-ounce can black beans, rinsed
• 1 15.5-ounce can kidney beans, rinsed
• 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
• sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions

1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).
3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.