This time of year the weather can be quite unpredictable. A few days of nice, warm, sunny weather and them the cold comes roaring back. Those are the days when you want some warming comfort food again. Here are a few recipes to keep you comfy.
Chicken Osso Bucco
8 servings
Ingredients
- 1/3 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 8 bone-in, skinless chicken thighs (about 3 lb)
- 3 tablespoons olive oil
- 1 cup finely chopped peeled carrots
- 1 cup chopped onion
- ½ cup chopped celery
- 8-oz crimini mushrooms, sliced
- 4 cloves garlic, finely chopped
- ¼ cup chopped fresh Italian (flat-leaf) parsley
- 3 teaspoons lemon peel
- 28 oz can Italian crushed tomatoes, undrained
- ½ cup low sodium chicken broth
- 16 oz dried linguine pasta
- 2 tablespoons butter
- ½ cup Italian seasoned bread crumbs
Directions
Heat oven to 350°F.
In shallow bowl, mix flour, salt and pepper until well blended. Coat chicken in the flour mixture and shake off the excess flour.
In a 12-inch skillet, heat 2 tablespoons of the olive oil over medium heat. Add the coated chicken and cook 12 to 15 minutes, turning once, until golden brown.
Place chicken in an ungreased 13 x 9 inch (3-quart) baking dish; set aside.
In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add carrots, onion, celery, mushrooms and garlic; cook 5 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
Stir in 3 tablespoons of the Italian parsley, 2 teaspoons of the lemon peel, the tomatoes and chicken broth; cook 2 to 3 minutes or until thoroughly heated.
Pour tomato mixture over the chicken. Cover with foil and bake 45 to 50 minutes or a meat thermometer inserted in the chicken registers 165°F.
Cook pasta al dente and drain.
In a small skillet, melt butter over medium-high heat. Add bread crumbs; cook 1 to 2 minutes, stirring frequently, until golden brown; remove from the heat.
Stir in remaining 1 tablespoon parsley and remaining 1 teaspoon lemon peel. Serve chicken over pasta and sprinkle with bread crumb mixture.
Mushroom Broccoli Flatbread
8 servings
Ingredients
- 10 oz package frozen broccoli florets, defrosted
- 1 lb pizza dough, at room temperature
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1 cup thinly sliced mushrooms
- ½ cup sliced sun-dried tomatoes in oil
- 1 ½ cups (6 oz) shredded mozzarella cheese
- ½ teaspoon crushed red pepper flakes
- Olive oil cooking spray
Directions
Heat the oven to 400°F. Coat a large (15 inch) cookie sheet with olive oil cooking spray.
Dry broccoli on paper towels.
Press pizza dough to the edges of the pan. Bake about 8 minutes or until light golden brown.
In a small bowl, mix the oil and garlic. Brush on the baked pizza crust. Top with mushrooms, broccoli, tomatoes, cheese and pepper flakes.
Bake 8 to 10 minutes or until the crust is deep golden brown and the cheese is melted. Cut into squares to serve.
Roasted Vegetable Pasta Bake
8 servings
Ingredients
- Olive oil cooking spray
- 2 medium red bell peppers, cut into 1-inch strips
- 8 oz crimini mushrooms, sliced
- ½ cup chopped onion
- 3 cloves garlic, finely chopped
- 1 teaspoon salt
- 2 tablespoons olive oil
- 12 oz penne pasta
- ¼ cup butter plus 2 tablespoons
- 1/3 cup all-purpose flour
- ½ teaspoon crushed red pepper flakes
- 2 cups milk
- 3 cups chopped fresh Tuscan kale (lacinato)
- 28 oz can diced Italian tomatoes, undrained
- 1 tablespoon dried Italian seasoning
- 1 can (19 oz) chickpeas, drained and rinsed
- 8 oz shredded mozzarella cheese (2 cups)
- ½ cup Italian seasoned bread crumbs
Directions
Heat the oven to 450°F. Line 15 x 10 x 1 inch baking pan with foil; lightly coat with cooking spray.
In a large bowl, stir bell pepper, mushrooms, onion, garlic, 1/2 teaspoon of the salt and the olive oil until well blended. Spread on the prepared pan in a single layer.
Bake 30 to 35 minutes, stirring halfway through, until the vegetables are tender and golden brown.
In a 4 to 5 quart Dutch oven, cook pasta al dente and drain. Return pasta to the pan.
In a 1 1/2-quart saucepan, melt the 1/4 cup of the butter over medium heat. Add flour, remaining 1/2 teaspoon salt and pepper flakes; cook 1 to 2 minutes, stirring constantly, until smooth and creamy. Gradually stir in milk; cook 6 to 8 minutes, stirring frequently, until slightly thickened.
Reduce the oven temperature to 350°F. Coat a 13 x 9 inch (3-quart) baking dish with cooking spray.
Stir roasted vegetables, sauce, kale, tomatoes and chickpeas into the cooked pasta in the Dutch oven until well blended.
Spoon half of the pasta mixture into the baking dish; sprinkle evenly with 1 cup of the cheese. Repeat with remaining pasta mixture and remaining 1 cup cheese.
Cover the baking dish with foil and bake 30 to 35 minutes or until thoroughly heated.
Melt the remaining 2 tablespoons butter uncovered on High about 30 seconds in the microwave. Stir in the bread crumbs until well blended.
Uncover the baking dish and sprinkle the bread crumb mixture evenly onto the pasta mixture Bake 8-10 minutes or until the bread crumbs are light golden brown.
Steak with Italian Mushroom Sauce
4 servings
Ingredients
- 8 oz baby portabellas, sliced
- 1/2 cup sliced onions
- 1/4 cup fresh Italian parsley, finely chopped
- 2 (1-inch thick) boneless steaks, such as NY strip or ribeye (1 1/2 lb)
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 cup unsalted chicken broth
- 1 1/2 cups tomato (marinara) sauce
- 1/4 cup shredded Parmesan cheese
Directions
Heat a large sauté pan on medium-high 2–3 minutes. Season steaks with salt. Place oil in the pan, then add the steaks and cook 3 minutes without turning.
Turn steaks and cook 5–6 minutes or until the steaks register 145°F (for medium rare) on a meat thermometer.
Remove the steaks from the pan; cover to keep warm. Add mushrooms, onions and pepper flakes to the pan; cook and stir 5 minutes.
Add stock and tomato sauce to the mushroom mixture. Reduce heat to low; simmer 4–5 minutes, stirring occasionally or until reduced by about one-half. Stir in parsley.
Slice steak; top with sauce and Parmesan cheese. Serve.
Quick Bean and Italian Kale Soup
6 servings
Ingredients
- 2 tablespoons olive oil
- 1/3 cup chopped onion,
- 1/3 cup chopped celery,
- 1/3 cup chopped bell pepper
- ¾ cup chopped carrots
- 1 clove garlic, minced
- 2-½ cups water
- 14.5 oz can Italian diced tomatoes, undrained
- 15 oz can low sodium Great Northern beans, drained
- 1 ½ cups tomato sauce
- 2 cups chopped Italian kale, stems removed
- ½ cup dry small pasta shells, uncooked
- Grated Parmesan cheese
Directions
Heat oil in large saucepan over medium-high heat. Add vegetables and garlic and cook 3 to 5 minutes or until tender.
Add water, undrained tomatoes, beans and tomato sauce; stir to combine. Bring mixture to a boil.
Add kale and pasta; stir. Reduce heat and simmer 15-20 minutes or until the kale and pasta are tender, stirring occasionally. Serve with Parmesan cheese.
‘I reduce my stress with comfort food. Now none of my clothes are comfortable.’
