Tag: Comfort food - Page 2 - Considered Opinions Blog

December 29, 2020April 4, 2022

Easy Homemade Mac and Cheese Recipe

Traditional Comfort Food Your Kids Will Eat And Beg For More

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This article was updated on 04/03/22.

This Homemade mac and cheese is one of the favorite comfort foods in our humble abode, right up there with my ranch dressing cheeseburger. Even picky kids love it so you can slip in some vegetables if you like (hint, hint). It takes a little longer to make than that boxed stuff, but you have to ask, what is that yellow powder anyway? Soylent yellow? As with all recipes, I use as much organic ingredients as possible, and out of my own garden when possible.

Mac and Cheese Ingredients

1 lb. rigatoni or the pasta shape of your choice. I like the whole wheat variety but hey, you’ve got to get the kids to eat it, right?
Organic butter for your baking dish
2 cups Half-and-Half
1/2 lb. mozzarella cheese cut into 1/2” squares or shredded
Kosher or pink Himalayan salt to taste
Freshly-ground pepper to taste
2 cups of grated Parmigiano-Reggiano cheese if you can find it + a hand-full; I sometimes substitute shredded Swiss for the Reggiano
7 Roma tomatoes, diced
35 organic basil leaves, cut into strips, more or less according to your taste. This is just one more reason to keep an organic spice garden. If you don’t have, or can’t find, fresh basil, use basil paste.

Preparation

Cook your pasta to al dente texture.
Preheat your oven to 375 degrees.
Drain your pasta and rub organic butter liberally in a 9” X 13” Pyrex® baking dish and add the pasta.
In a saucepan, combine the mozzarella, 2 cups of Parmigiano-Reggiano, and Half-and-Half.
Simmer, stirring often, until it’s a nice gooey mess!
Add the salt and pepper to taste. Salt with caution if you have high blood pressure.
Turn off the heat; stir in the tomatoes and basil.
Pour the mixture all over the pasta and mix it in.
Top with the hand-full of Parmigiano-Reggiano.
Bake for 18 minutes, spoon it out, and enjoy!.

One of the things I like about this recipe is the fact that there a multitude of different ways to modify your ingredients, depending on the whims of you and your family. For example, how about changing up your cheese? Adding blue cheese will give the dish a funky edge that goes well with a red wine. The shape of the pasta? Adding in your favorite spices? It’s your call with this easy homemade mac and cheese recipe.

About the Author:

Kelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

October 26, 2020December 29, 2020

Ranch Dressing Cheeseburger Recipe

by Kelly R. Smith

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This recipe was updated on 12/29/20.

In our home the ranch dressing cheeseburger is the go-to sandwich when the mood hits for comfort food a la Americana. This recipe is just my humble twist on the old classic hamburger. The beauty of this dish is that the range of condiments and fixings is endless. As always, use organic ingredients whenever possible. Read on.

Ingredients

1 pound ground beef. Or, ground bison if you’ve got deep pockets.
Buns; I prefer whole wheat.
Vegetables of your choice. In the photo above I used red onion, tomato, spinach, and a slathering of avocado on the bun that’s covered up.
Condiments of choice. That’s barbecue sauce you see in the photo. She-Who-Must-Be-Obeyed says it looks like burnt bun. Belay that misconception!
Cheese of choice. Mine was Swiss, hers was jalapeno jack.
1 packet of ranch dressing powder. I suppose Hidden Valley is the standard but in my experience, the Kroger brand is the same thing for half the price. Dollars to donuts that it all comes out of the same factory.
2 eggs
Salt and pepper to taste

Preparation

Put the meat in a mixing bowl and crack the eggs into it. The reason for 2 eggs rather than one or none is that the ranch dressing powder will make the patties crumbly when you go to flip them. The eggs prevent that. Besides, who couldn’t use more vitamins and minerals? Just say no to nutrient deficiency.
Open the packed of dressing powder and set aside within reach.
Mix the meat and eggs well with your (washed) hands.
Mix in the powder. Your hands are slippery by now; that’s the reason for pre-opening the packet.
Form the patties. I like to make 1/3 lb. patties rather than 1/4 lb.
Cook the patties in your preferred method, skillet, outdoor or countertop barbecue grill, or otherwise.
Assemble your burgers and enjoy!

That’s all there is to my take on the ranch dressing cheeseburger recipe. I hope you like it. Here are a few more of my creations; I only post those that have been spouse-approved so no worries! Share with your friends.

Turkey Italian Sausage and Peppers Recipe
Covid-19 Lock-down Homemade Whole Wheat Bread Recipe This is a very heavy loaf that is good for cholesterol (oatmeal), lots of protein (whole wheat, quinoa), and lots of fiber.
Habanero Hot Sauce Recipe I grow my own peppers for this one; it’s a very pretty bush.
Panamanian-Style Ceviche Recipe You know who you are.
Teriyaki Beef Jerky Recipe This my first foray into dehydrating food. Yesterday I did a couple pounds of apple slices at Charlotte’s request. I use the Ivation 6-Tray food dehydrator. It’s not the cheapest but it’s spacious and stainless steel rather than plastic.

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About the Author:

Photo of Kelly R. Smith Kelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

October 5, 2020October 1, 2021

Shepherd’s Pie Skillet Recipe

This is a New Take on Comfort Food Pub Grub; Economical and Easy to Prepare.

by Kelly R. Smith

Shepherd's pie skillet style — Shepherd’s pie skillet style

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This article was updated on 10/01/2021.

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The weather is starting to cool off and that means two things — it is time for a flu shot and comfort food is the order of the day. This recipe for shepherd’s pie fills the bill nicely. Easy, frugal meals are just what we need as we spend more time at home because of the COVID-19 pandemic or inclement weather. One good thing about this meal is its flexibility. There is any number of substitutions and additions you can make. Customize your vegetables or add hot peppers So, let’s get started.

Shepherd’s Pie Ingredients

1 pound ground beef
1 box Beef Pasta Hamburger Helper (or the flavor of your choice); tonight I’m going to use the “cheesy enchilda” flavor.
Hot water/milk called for on Hamburger Helper box
1 1/2 cups frozen mixed vegetables, thawed
Hungry Jack mashed potatoes for 6 servings
Water and butter called for on mashed potatoes box for 6 servings
1/2 cup shredded Cheddar cheese
Chopped parsley (amount to taste)

Preparation Steps

Using a 10-inch skillet, cook beef over medium-high heat for 5 – 7 minutes, stirring often, until brown. Drain the grease. Stir in hot water, milk, sauce mix, uncooked pasta (from the Hamburger Helper box), and thawed vegetables. Heat to boiling, stirring frequently.
Reduce the heat. Cover and simmer about 10 minutes, stirring frequently, until the pasta and vegetables are tender. As you do this, make the mashed potatoes as directed on box for 6 servings. Remove the skillet from heat.
Spoon and gently spread mashed potatoes over the pasta mixture. Sprinkle with the cheese. Cover; let stand about 5 minutes or until cheese is melted. Sprinkle with parsley and serve.

That’s all there is to the shepherd’s pie skillet recipe. You can substitute a different type of cheese, type of Hamburger Helper, and add additional spices. It’s all good.

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More Recipes From My Kitchen and Garden

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August 30, 2020August 30, 2020

Teriyaki Beef Jerky Recipe

by Kelly R. Smith

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I love beef jerky and I suspect that I am not alone in that respect. But, there are three issues that I have with the commercial variety:

It’s too expensive.
The texture tends to be to hard.
God only knows what kind of chemicals and preservatives are used.

And that is one reason why I invested in a food dehydrator. Now I can make my own marinades and control the texture. I made a batch yesterday so my new appliance is paying for itself already. Next, I’m going to run a batch of apples. But here is the simple jerky recipe.

Beef Jerky Ingredients

1 3/4 pounds of thin round sirloin tip. Any lean cut will do. Organic grass-fed is preferable. If you’ve got deep pockets, substitute bison. I know my sister will. That woman knows her food.
1 12 oz. bottle of Lawry’s Teriyaki with Pineapple juice.
Spices to taste. I did not add salt due to my high blood pressure.

Jerky Preparation

Slice the meat thin. I prefer about 1/4″. Remember that the meat will shrink as it cooks. As for length, about 6″ is what I like but take into account the geometry and size of your food dehydrator. You will likely end up with some irregular pieces, but that’s OK; it’s jerky after all.
Put the slices in a container. The Pyrex dish you see above worked well.
Pour the marinade over the beef and mix it up well to ensure a thorough coating.
Put in in the refrigerator overnight. Some recipes only call for a few hours but the way I see it, I’m already in it this far. Do it up good. I know Perry’s smokes their famous pork chops for several days. If you’ve had one you know that patience is a good habit.
Stir it all up every few hours. I get up sporadically during the night for a bodacious swallow of ice water so no problemo, friend.
Pat the slices on paper towels to remove excess marinade.
Arrange slices on your dehydrator trays. Allow space for air circulation.
Set the temperature for 160 degrees F.
Set the timer for 4 hours.
Check it every so often for your desired degree of done-ness. Mine was perfection at 3 1/2 hours. Turn off the unit.
Leave it in the dehydrator until it cools.
Enjoy!

Beef jerky properly spaced on the dehydrator tray

That’s all there is making your own teriyaki beef jerky. Of course, any other marinade works just as well. Buy your favorite or make your own.

Other Recipes You will Enjoy (I Did)

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August 29, 2020August 30, 2020

Ivation 6-Tray Food Dehydrator: a Product Review

by Kelly R. Smith

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Ivation 6-tray stainless steel food dehydrator

There are many ways to cook and preserve food. In recent years the increasing number of homesteaders and preppers have made canning and dehydrating popular again. Processing food with a food dehydrator is great for storing food in the home and keeping the nutritional value while reducing weight for campers, hikers, or just going on a road trip with family and friends.

I was motivated to buy the Ivation 6-tray dehydrator pictured above, I won’t lie, because I love beef jerky. Well, to be honest, my daughter is crazy for the jerky from Buc-ee’s. So I called her and asked, “What flavor?” She said, “Teriyaki beef jerky.” So I shopped. There are many out there but led me to choose this one was size, materials, and the fact that it’s commercial-grade. In for a dime, in for a dollar, I always say.

By the way, if you were wondering when looking at the picture above, the dehydrator is set up on one of the work benches in my wood shop. No sense in heating up the kitchen during the Texas summer.

Features of the Ivation Dehydrator

Six trays. These trays measure 13” X 12”. Plenty of room for processing an assortment of food.
Rear-mounted automatic fan. The fan circulates warm air with 600W of heating power. This ensures that the food is evenly dried from all angles.
Easy to clean. The 6 stainless steel trays as well as the drip tray are all removable. Just slide them out and wash as you would anything else in your kitchen.
Stainless steel body and trays. All parts are BPA-free, this means they are safe and durable.
Digital temperature and timer. The temperature range is 95ºF to 167ºF. You can set the timer to automatically shut off your unit at the time you specify. Set it in 30-minute increments for up to 24 hours.

Conclusion

Despite the fact that this Ivation 6-tray food dehydrator is a commercial-grade appliance, it is very easy to use; the controls are simple, it is easy to clean, and the heavy-duty fan is properly placed to do its job evenly. I recommend it.

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August 16, 2020August 18, 2020

Turkey Italian Sausage and Peppers Recipe

by Kelly R. Smith

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Yes, I am back in the experimental recipe zone again. So comfortable with my culinary thinking hat on; I have an affinity for Frank Zappa’s Muffin Man. This recipe combines good veggies and spices with Italian sausage but with aorta-healthier turkey rather than pork. I don’t need to further push my high blood pressure. This recipe serves 6 and is ready in about an hour.

Ingredient List

3 tpsp. olive oil
1 tpsp. apple cider vinegar
3 cloves garlic, minced
1 tsp. crushed red pepper flakes
3 bell peppers, sliced and diced (why not use all the colors)
1/2 large red onion, diced
Himalayan or pink salt to taste (it’s chock full of minerals and nutrients, unlike the regular stuff)
Black pepper to taste
6 Italian sausages sliced thin (hot or sweet, your choice)
1/4 cup fresh basil, sliced up

Preparation

Preheat your oven to 400 degrees.
Combine and mix the vinegar, red pepper, oil, and garlic in a mixing bowl.
Mix in the onion and bell peppers.
Put the mixture into a 9″ X 13″ Pyrex dish.
Distribute the sausage on top.
Bake until the sausage is done, about 45 minutes.
Take it out and distribute the basil on top.
Enjoy.

More Recipes

This turkey Italian sausage and peppers recipe is very filling which is good if you have been working out or are on an intermittent fasting routine. It also keeps well in the refrigerator and even makes a tasty sandwich.

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June 26, 2020

Roasted Beets with Herbs and Orange Recipe

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Roasted beets with herbs and goat cheese

This is a very easy dish to make. Some people think they don’t like beets, but be forewarned, this is not that processed stuff that old Aunt Martha plops out on Thanksgiving and Christmas along with the turkey. As a bonus, beets are super-nutritious and can help to lower blood pressure.

Buy your beets in a bunch at the grocery store. They are actually the root of the plant and so will most likely have the green leaves attached. These are also edible. Or, throw them in your compost pile. You do have a compost pile, right? Compost is just as important as mulch and you’ve already paid for the food.

Roasted Beets Ingredient List

1 dozen (preferably organic) beets
1 cup water
1 large cinnamon stick, crumbled
1 large shallot, minced
Finely grated zest of 1 orange
1/4 cup white wine vinegar
1/4 cup chopped flat-leaf parsley
1/4 cup chopped tarragon
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 – 4 oz. crumbled goat cheese (the pic above used about 3 oz. to give you an idea)
1/4 cup chopped chives

Preparation

Preheat the oven to 375°. Cut the leaves and the roots from the beets, wash them, and arrange them in a roasting pan (I use an 8″ X 8″ Pyrex) and add the cinnamon and water. Cover tightly with foil and bake for 1 hour.
While it’s baking, make the dressing by pouring the vinegar in a bowl, mixing in the minced shallot, orange zest, tarragon, parsley, chives, and oil.
Let the beets cool a bit and cut in 1/4″ slices. Some people might want to peel the beets but I prefer to leave it alone and get the added nutrition. Arrange them overlapping on a serving plate or platter.
Spoon the dressing over the beet slices and sprinkle the top with the goat cheese.
Eat.

Health Benefits of Beets

With all the good things going on with beets, it is a wonder that people don’t eat more of them. Consider:

Beets can lower your blood pressure. This is because they are high in healthy nitrates, which are converted to nitric oxide inside your body. Nitric oxide can help dilate blood vessels and lower your blood pressure.
Beets give your energy a boost. By dilating your blood vessels it delivers more oxygen to your muscles.
Lots of fiber. One cup of beets contains about 3.5 grams of fiber. Regularity is a good thing, even if we don’t talk about it much.
Many, many antioxidants. That is why beets have that vibrant red color. One in particular is betalain, higher in fighting off free radicals than vitamin C.
Good for your brain power. This, because of increased blood flow.

So there you have it. There’s no reason not to make roasted beets with herbs and orange for dinner today.

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June 16, 2020March 26, 2021

Creamy Parmesan Basil Chicken Recipe

This Satisfying Dish is a Favorite Comfort Food. Easy to Make and Nutritious, Your Whole Family Will Love It!

by Kelly R. Smith

Creamy Parmesan Basil Chicken — Creamy Parmesan basil chicken being prepared

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This article was updated on 03/26/21.

I made this tasty dish last weekend and it was a huge hit! All three of my basil plants are going gangbusters right now so if I’m not making pesto, spaghetti carbonara, or something else, I’m looking to be creative. I mention this because one of the keys to growing basil all season is to keep it trimmed back. If you let the flowers and seeds get out of hand you won’t be encouraging leaf growth.

This recipe is so easy and quick to make. I only spent about 45 minutes preparing it. It serves 4. Here’s how:

Creamy Parmesan Basil Chicken Ingredient List

4 large chicken breasts (Whole, sliced in half, or cut into strips)
1 box of pasta, your choice
3 tablespoons butter (not margarine)
4 large garlic cloves, minced
1 1/2 cups heavy cream
1/2 onion, finely minced (I prefer red onions but use what you like)
3-4 ounces roasted red peppers, thinly sliced
black pepper to taste
salt to taste
2 to 3 cups packed fresh basil leaves, cut up (quantity is a personal preference)
1/4 teaspoon crushed red pepper flakes
1 1/2 cups fresh grated Parmesan cheese
1/2 cup white wine or chicken stock

Preparation

In a large non-stick pan on medium high heat, melt 2 tablespoons of the butter. Season chicken with salt and pepper, then sear, 4 to 5 minutes on each side, until just cooked. Remove the chicken from the pan and set aside.
Start the pasta cooking while continuing with the sauce; cook until al dente.
Add the remaining 1 tablespoon of butter to the pan. Toss in the onion, garlic, peppers, paprika, red chili pepper flakes, salt, and pepper. Saute for about five minutes, just until onions and peppers become soft.
Reduce heat to medium. Add wine or chicken stock to de-glaze the pan. Adjust heat as needed to bring to a gentle simmer until reduced by half.
Lower the heat to medium low. Add the cream to the pan. Stir it until a creamy sauce forms. Add in the Parmesan cheese and stir until it is melted into sauce. Stir in the basil and simmer until just wilted, 1-2 minutes.
Add the chicken back to the pan and allow to warm up. It’s done! Serve over the pasta.

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May 27, 2020October 14, 2020

Covid-19 Lock-down Homemade Whole Wheat Bread Recipe

by Kelly R. Smith

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Loaf of bread with an oval Banneton proofing basket

It may seem strange that I called this particular recipe the Covid-19 Lock-down recipe but there’s a reason for it. Since we all began this pandemic adventure America has become a nation of bakers. Yeast is a rare commodity; I searched high and low for two weeks until I struck gold. Good whole wheat was almost as hard to come by.

Anyway, I like to experiment and this is what I came up with yesterday. It may seem an odd assortment of ingredients but it really worked. I used the oval Banneton proofing basket and a cookie sheet rather than a loaf pan.

Use organic ingredients whenever possible. You can also use this dough ingredient list when you are making homemade pizza.

Ingredient List for Covid-9 Bread

1 c Quick-cooking steel-cut oatmeal
1/2 c quinoa
Dash of Himalayan salt; I like because they don’t remove all the minerals like regular salt.
3 T honey, or to taste
1 Packet yeast
1/2 c Wheat bran
1/4 c Milled flaxseed
2 T Gluten; it’s optional but gluten is the “glue” that holds the loaf together.
1 T Cinnamon
3 c Very warm water
3-4 c Whole wheat flour; as much as you need to make the dough and knead it.
1/2 c Rice flour if you are using a proofing basket.
Just a thought: next time I’m going to try putting in some finely-sliced basil leaves; it’s going gang-busters in my garden right now.

Preparation Steps

Put the oatmeal and quinoa in your mixing bowl and just cover the mixture with water. Since the mixture will absorb water, check it periodically and add water as needed. About an hour will do the trick.
Add the 3 c warm water.
Mix in the yeast well.
Mix in the rest of the dry ingredients; the flour is last.
Stir in the flour well bit by bit until it is hard to turn over.
Turn the dough out on a floured surface. Sprinkle some flour on top of it so sticking to your hands is minimal.
Commence kneading, adding flour as needed (see what I did there?). I usually fold it over 20-30 times.
Proofing time! If you use a proofing basket, prepare it by spraying the inside lightly with water and sprinkle rice flour. Wheat flour will NOT work. Fit the dough in and cover with a damp dish towel. If you are using a mixing bowl, lightly coat it with olive oil or cooking spray so it won’t stick. Plop the dough in and cover with a damp dish towel.
Let it rise for 2-3 hours or whatever your brand of yeast recommends.
Put a pan of water on the oven rack; the steam will keep you loaf from drying out.
Preheat your oven to 450 degrees.
Turn your dough out onto either cooking-sprayed cookie sheet if you used a proofing basket or into a buttered loaf pan. Cut 3 thin slits across the top of the loaf; I used an X-acto knife.
Bake it! 25 minutes was perfect for me. Use the toothpick test to be sure.
Turn the loaf out onto cooling racks and let it rest for at least 10 minutes.
Enjoy!

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December 12, 2019

Creamy Potato Gratin Recipe

This very-familiar comfort food is just as well known as Pizza Margherita but the following recipe for Potato Gratin is my take on it and I find it superior to the mainstream version. The name sounds fancy but in reality, gratin just means ” a dish with a light browned crust of breadcrumbs or melted cheese.”

Potato Gratin Ingredient List (use organic when possible)

Cooking spray such as Pam
1 cup heavy whipping cream
1/4 cup mayo (I use the kind made with olive oil because it is more heart-healthy)
1 tsp Himalayan or pink salt
Black pepper to taste
3/4 cup shredded cheddar cheese
1 1/2 pounds russet potatoes (I leave the skins on for the nutrition)
1/2 cup shredded Parmesan cheese
1/4 cup chopped parsley
3/4 cup chopped basil

Preparation Steps

Preheat oven to 350 degrees F.
Spray the bottom of a 9″ X 9″ glass baking dish with the cooking spray.
In a mixing bowl, whisk the mayo, pepper, salt, cream, and cheddar cheese.
Wash and slice potatoes 1/8″ thick.
Arrange potato slices in the baking dish, spread on a layer of the cream sauce, and sprinkle on some parsley and basil.
Repeat layers as needed (you might have some potato left over).
Cover with foil and bake for 1 hour.
Remove foil, sprinkle the Parmesan cheese on top, and broil until the top is lightly browned, about 2-5 minutes.

That’s all there is to it. Creamy potato gratin is suitable for a side or a main dish by itself. Give it a try; if you have any interesting ingredients to add, let our readers know in the comment section. Feel free to pass this recipe along to your friends and social media.

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About the Author:

Photo of Kelly R. Smith Kelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation and financial and energy trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

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This is a New Take on Comfort Food Pub Grub; Economical and Easy to Prepare.

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Health Benefits of Beets

About the Author:

This Satisfying Dish is a Favorite Comfort Food. Easy to Make and Nutritious, Your Whole Family Will Love It!

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Ingredient List for Covid-9 Bread

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