Cozy Comfort Foods

What is it about winter that makes you want to cuddle up in a snuggly, wear pjs all day and eat leftovers straight from storage containers? Maybe it’s the human form of hibernation. What ever can get us through the winter a little faster and a little happier I am all for. Food is one of those things that can help chase away the winter blues. Especially comfort foods. Today I am sharing three easy meals that will warm you up from the inside and heal those winter woes. *Warning: these recipes will make your house smell amazing!

 

Biscuit Chicken Pot Pie

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Ingredients:

1 1/2 cup flour (plus extra for dusting)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3 1/2 tablespoons cold butter, cut into small chunks

1/2 cup plus 1 tablespoon milk

1 1/2 tsp apple cider vinegar

1 cup cheddar (shredded)

2 Chicken Breast, sliced and grilled

1 cup Mixed Vegetables, (thawed if frozen)

1/3 cup plain Greek Yogurt

2 cups Vegetable or Chicken Stock

1 egg

1/2 tsp Salt

1/4 tsp Turmeric

1/4 tsp Sage

Preheat the oven to 375°F. Sift flour, baking powder, baking soda and salt into a medium bowl. Next add the butter and use your fingers (if you have a pastry cutter you can use that) to work butter into the flour until you have a course meal, with pieces no larger then pea size. Add the vinegar to the milk and allow it to sit for a couple minutes, this will make a quick buttermilk perfect for baking. Stir in most of the buttermilk (reserving about 1 tbsp), and cheese, just until mixed.

Knead dough briefly on a lightly floured surface, just until it holds together, set aside. Whisk together yogurt, stock, egg, salt and spices until smooth. Fold in chicken and vegetables. Add the chicken mixture to a ceramic or glass pie dish. Top with dough mixture. Smooth out the dough to cover most of the chicken mixture. Brush the top with remaining buttermilk. Bake for 20-30 minutes. Once the top is golden and a little crispy it’s done! Serve warm.

 

 

 

Easy as 123 Vegetarian Chili

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Ingredients:

1 cup dry Lentils

1 small can While Beans

2 fresh Tomatoes, chopped

2 fresh Green Onions, diced

2 Shallots, diced

1 tbsp Coconut Oil

1 (28 oz) jar to Tomato Purée (crushed tomatoes or sauce will work)

1 tsp Salt

1 tsp Cumin

1/4 tsp Chili Powder

1/4 tsp Turmeric

1/8 tsp Cinnamon

8 cups Water

Rinse lentils well.  Drain and rinse white beans. In a small sauté pan over medium heat sauté the white beans, onions, shallots and oil for about 4-5 minutes. Add all of the remaining ingredient and the sauté mixture to a large stockpot or crockpot. If using the crockpot on high the chili should be done in about 3-4 hours (5-8 hrs on low). Check to make sure the lentils are soft and cooked through.  If using a stockpot cook over medium-low heat about 1-2 hours. Check and stir the chili ever 20 minutes or so.  Serve warm with cheese, Greek yogurt and avocado if desired.

 

 

 

Baked Apple-Pear Crisp

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Ingredients:

3 Apples

3 Pears

3 tbsp Honey

1/2 tsp Cinnamon

1/4 tsp Nutmeg

1 tsp pure Vanilla

1-2 tsp Lemon juice

½ cup Water

Topping:

¾ cup Oats

1/3 cup Coconut Flour (any flour will work)

3 tbsp organic Brown Sugar

Pinch Salt

½ cup Coconut Butter or Oil (melted)

Peel and slice the apples and pears (I like to leave some of the apple skin on). In a large bowl stir together fruit, honey, cinnamon, nutmeg, vanilla, lemon juice and water. Add to a 9” glass baking dish or pie pan. Mix together topping ingredients in a small bowl until well combined. Gently spoon/ sprinkle topping over fruit mixture (kids love this part). Bake for 30-40 minutes at 375 degrees F. Serve warm!! Top with vanilla Greek yogurt if desired. Healthy, warm and comforting!

 

Tara is mom to two energetic daughters Bianca and Iyla. Passionate about inspiring others to cook healthy, delicious and allergy-friendly food, she owns Yummy Sprout, which provides healthy culinary adventures through classes and more. Check out yummysprout.com. Tara has been featured in the Wisconsin State Journal and on Channel 3 WISC-TV on topics including “making your own baby food”, “cooking with kids” and “packing healthy school lunches”. She adores living in Madison and all it has to offer family life. Her favorite ways to spend time include messing up her kitchen while recipe testing, running, yoga, writing, painting, traveling and reading books with her girls.

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