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.
Ingredients
- 2 c flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 3 Tbsp butter
- 1 c milk
Preparation
- Mix the flour, salt and baking powder in a bowl
- Warm the milk and butter in a saucepan
- Add the warm milk to the dry mixture
- Kneed by hand until it combines to form a dough
- Form about 16 individual balls
- Place the balls on top of a simmering soup or stew and cover for 10 min.
Ingredients
- 1/2 lb noodles
- 2 cubes of chicken bouillon
- 1 stick of butter
- 1 1/2 c water
Preparation
- Boil the water with 1/2 a stick of the butter and both cubes of bouillon
- Add the noodles and cook as directed or about 8 min
- Stir in the remaining butter and serve with salt on the side. If you have a cold, you’ll want much more salt.
Ingredients
- 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
Preparation
- Rinse the peas in cold water
- Place them in a pot with 8c water and bring to a boil
- Remove from heat and let stand 1 hr
- Return the pot to the stove and bring it back to a boil
- Add the ham bone, carrots, celery, onions, bay leaf, bouillon, salt and thyme
- Reduce to simmer and cover for 2 hrs, stirring occasionally
- Remove the bone and the bay leaf
- If there’s any meat left on the bone, cut it off and toss it back in the pot
- Purée the soup in either a blender or food processor
- and serve
- 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.
Ingredients
- 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
Preparation
- Boil the potatoes, salt and garlic for about 20 min or until tender
- Sauté the leeks and cabbage in oil until soft, about 10-15 min
- Drain the potatoes and add the sautéed cabbage and leeks, butter and scallions
- Mash until smooth and creamy and top with a dollop of butter
Enjoy your comfort foods in a bowl while you nest and rest.
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