Comfort Food in a Bowl

egg noodles

The holidays are over, the weather is cold and flu season is upon us. Any one of those situations merits a big bowl of something warm and soothing, eaten on the sofa, in pjs or sweats with a blanket and a movie. Put all three together and that bowl of old fashioned goodness becomes a medical necessity.


Dumplings can be added to any stew or soup that you have handy. Naturally, fate has an uncanny way of mocking the unprepared. You may not have a soup or stew ready to go. Don't sweat it. Necessity is the mother of invention.

Use what you have. If it’s snowing outside and you’re in no mood to brave the elements, you probably have some basic staples in the house. If you don’t, get on it. Flour, butter, milk and some baking powder. No big deal. Worst case scenario, toss some dumplings into a can of Campbell’s soup. Homemade dumplings will make that can of soup feel like a can of glory.



  • 2 c flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 3 Tbsp butter
  • 1 c milk


  1. Mix the flour, salt and baking powder in a bowl
  2. Warm the milk and butter in a saucepan
  3. Add the warm milk to the dry mixture
  4. Kneed by hand until it combines to form a dough
  5. Form about 16 individual balls
  6. Place the balls on top of a simmering soup or stew and cover for 10 min.

Buttered Egg Noodles

Easy breezy. You can use them as a side dish anytime. This time they serve a higher purpose. Boiling the noodles with bouillon and butter makes them taste much more hearty and satisfying as a standalone meal.

buttered egg noodles


  • 1/2 lb noodles
  • 2 cubes of chicken bouillon
  • 1 stick of butter
  • 1 1/2 c water


  1. Boil the water with 1/2 a stick of the butter and both cubes of bouillon
  2. Add the noodles and cook as directed or about 8 min
  3. Stir in the remaining butter and serve with salt on the side. If you have a cold, you’ll want much more salt.

Split Pea Soup

This one is super easy too but it may require a trip to the super market. Even if it does, it's totally worth it. Serve it with some crusty bread and you're in business.

split pea soup


  • 8c water
  • 1 lg ham bone
  • 2 c dried split peas
  • 2 carrots, peeled and diced
  • 2 onions, diced
  • 2 ribs celery diced
  • 1 bay leaf
  • 2 cubes beef bouillon
  • 1 tsp salt
  • 1 pinch dried thyme


  1. Rinse the peas in cold water
  2. Place them in a pot with 8c water and bring to a boil
  3. Remove from heat and let stand 1 hr
  4. Return the pot to the stove and bring it back to a boil
  5. Add the ham bone, carrots, celery, onions, bay leaf, bouillon, salt and thyme
  6. Reduce to simmer and cover for 2 hrs, stirring occasionally
  7. Remove the bone and the bay leaf
  8. If there’s any meat left on the bone, cut it off and toss it back in the pot
  9. Purée the soup in either a blender or food processor
  10. and serve
  11. If you refrigerate the extra, put it in a sealed container. It will thicken overnight but it will thin out when heated. If it’s too thick add some beef stock.

Colcannon- Irish Mashed Potatoes with Cabbage

This is an Irish classic. Mashed potatoes are fabulous but sometimes you need a little more. Colcannon is still easy to make, it's just different enough to satisfy curious tastebuds.



  • 2 lbs potatoes
  • 2 whole cloves of garlic
  • 1 tsp salt
  • 4 Tbsp butter, cubed
  • 1 Tbsp olive oil
  • 1 lg leek, sliced thin, only the light part
  • 1/2 head of cabbage, shredded
  • 3 scallions, sliced thin


  1. Boil the potatoes, salt and garlic for about 20 min or until tender
  2. Sauté the leeks and cabbage in oil until soft, about 10-15 min
  3. Drain the potatoes and add the sautéed cabbage and leeks, butter and scallions
  4. Mash until smooth and creamy and top with a dollop of butter

Enjoy your comfort foods in a bowl while you nest and rest.

About the author

The Scamper

Add Comment

Click here to post a comment

Your email address will not be published. Required fields are marked *

Looking For A Great Read?

In The Kitchen

In The Kitchen