It there’s ever been a time for comfort food, it’s now, in the winter of our discontent. Eating well is one of the few things we have to look forward to, locked in our homes day after day and our favorite dishes can return us to a time when the world seemed a more secure and safe place.
Comfort food is defined as “food that provides consolation or a feeling of well-being, typically any dish with a high sugar or other carbohydrate content and associated with childhood or home cooking.” (Oxford Dictionary) We may feel nostalgic for a favorite dish our mother used to make. Wikipedia even lists a breakdown of favorite comfort dishes according to nationality. (link) I’m glad to see butter tarts made the Canadian list, but my childhood butterscotch pudding did not. While nursery type foods such as puddings and oatmeal are often considered comfort foods, so are more hearty dishes like soups and stews and macaroni and cheese. Calorie dense, high carb, high fat foods may trigger the reward system in the brain, leading to a temporary elevation of mood and relaxation. Whatever the mechanism, we take comfort in refueling our bodies.
Today’s recipe is for Easy Microwave Rice Pudding. I’m not a big fan of rice pudding, but my mother loves it and those individual packaged portions are a staple on her grocery list. Last week when I was confronted by a whole container of leftover white rice from the Chinese restaurant (they insist on adding it to the takeout order even if you don’t want it), I decided to look for a recipe online, something simple, nothing to do with steaming in a double boiler etc. I’m all about easy these days, when we’ve been spending way too much time in the kitchen, and also against waste, when so many people are suffering from food insecurity.
1/2-3/4 cup sugar (I used brown sugar)
2 tablespoons cornstarch (30ml)
3 cups of milk
2-3 cups cooked rice (I used 2 1/2 cups as that’s what was in the Chinese food container)
1 teaspoon vanilla
The recipe also called for 1/4 teaspoon salt, one egg and 2 tablespoons of butter (the butter is optional) – all of which I omitted. I’m guessing the egg would add a creamy texture, or maybe the microwave would just hard-boil it, but eggs were in low supply so I left it out. I also added the vanilla at the beginning instead of the end, so it acquired a nice vanilla flavor as it cooked.
Whisk the ingredients in a large microwave bowl. Add raisins if you want, (I added them at the end as some people don’t like raisins and I didn’t want to overcook them). Put in microwave and cook 1 – 1 1/2 minutes. Remove and whisk. Put back in microwave for another 1 – 1 1/2 minutes. Remove and whisk again. Continue above steps until desired thickness – but don’t let it get too thick. You want it a little less than desired as it will continue to thicken as it sits. I repeated this four times but mine was a bit too thick, but then I only used 2 cups of milk initially.
Add anything else you want, cinnamon or nutmeg. Serve warm, or you can reheat with a splash of milk if it gets too thick. Makes six servings.
I forgot to take a pretty photo of it but here it is packed up in a container to be taken to someone who appreciates it more than I do.
Hot chocolate is a comfort food I associate with childhood snow days, but now use as a reward after my daily exercise. Walking in such frigid temperatures (it’s January-cold now), definitely requires a treat.
I put a teaspoon or two of a good quality cocoa in a mug, add milk and sugar to taste and microwave the whole thing for a few minutes, stirring frequently to dissolve. So much better than those powdered pods, mixes or heated chocolate milk with it’s six teaspoons of sugar!
Chicken pot pie is one of my favorite comfort dishes this winter. I’m spoiled by the deli’s takeout version, (it’s rich as they use cream) but if you have leftover chicken and frozen veggies you can whip up an easy meal. I tried this one with a biscuit topping, but think I prefer puff or regular pastry.
Any kind of soup qualifies as comfort food. My mother still likes to make a big pot of chicken soup occasionally, but Campbell’s chicken noodle is always my go-to on sick days, and scrambled eggs and toast when I’m feeling better but not quite recovered.
When I was growing up, my mother made wonderful macaroni and cheese from scratch, something I’ve never bothered with as my cheese sauce never turns out as good as hers. Stouffers frozen mac and cheese is a close second, and if you spread bread crumbs on the top the last twenty minutes in the oven and bake until they are toasty brown, it can mimic homemade. Served with a green salad it makes a comforting and filling meal. A hearty homemade chili or beef stew is also a nice wintry dish, especially served with some nice fresh pumpernickel bread.
Today’s menu was meatloaf, just because it’s January and below zero.
But the ultimate winter comfort food award goes to that old favorite – grilled cheese and tomato soup. Best served after shoveling out the driveway.
Oatmeal with brown sugar is a particularly filling start to the day, but I sometimes like it before bed, especially if I’m in the mood for something sweet.
I hope I have made you hungry! What are your favorite comfort dishes?
Postscript: Don’t forget to give the birds a treat…..and all creatures great and small. (Is anyone else finding that mini-series just a tad disappointing? Usually Masterpiece is spot on in their casting, but the actors seem either too old or too young for the part. The best acting so far goes to the cows and last week, the racehorse. The scenery is beautiful though, you can’t go wrong with sheep in green fields with stone walls.)