Posts Tagged ‘comfort food’
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No longer do you have to slave over a hot oven for hours to get seriously delicious stuffed peppers! All you need is a pressure cooker and 10 minutes! These Pressure Cooker Mexican Stuffed Peppers are easy, heart healthy and delicious!
Growing up stuffed peppers were a staple in my house. Since we had a huge garden Mom would grow rows upon rows of peppers – green ones, never the good kind like red, orange or yellow. (I hate green ones). It’s a personal thing – to me they taste more bitter or it could simply just be my inner 7-year old acting up because I hated them then so I must hate them now. Anyway, we’d pick our peppers (and now I’m literally citing ‘peter piper picked a peck of pickled peppers’ over and over in my head.. nice – and you’re welcome for it being stuck in your head now too). Yeah.. as I was saying, we’d pick the peppers and Mom would set at the kitchen table with 3-4 large roasters set up ready to do their magic. She would stuff pepper after pepper after pepper. There was one point she had so many we couldn’t give them away! Now where Mom’s Stuffed Peppers and mine differ is I love adding tomatoes into mine. They add such a rich flavor to filling plus seriously, all those healthy benefits are a huge bonus for me! Tomatoes fit into my lifestyle perfectly – I want deliciousness and healthy!
Tomatoes are heart healthy. Tomatoes are low in calories, high in fiber, and have many nutrients that are good for your overall health, including: lycopene, folate, potassium and vitamins A, B, C, and E. So what’s that all mean? Lycopene is a natural occurring chemical that gives the tomatoes their red color. It’s a powerful antioxidant that, studies have shown, can help prevent cells from being damage. Additionally it’s been shown that it can help lower cholesterol.
At least once a month growing up Dad made his famous Red Beef Soup. In the wintertime this was made every week. It made a TON, it was inexpensive and it was just damn good. It took me years to figure out how to replicate this as like most in my generation our parents and grandparents wrote nothing down recipe-wise. And the stuff that was written down usually called for “a hint of this” or “a smidge of that”. Or my mom would write “carrots, onions, meat and can goods” and that was the ENTIRE recipe. Wait, what?
So while I was home sick for those 6 weeks I wanted comfort food. Even though my parents have been gone well over 20+ years I wanted them here. I had sent Mr. Fantabulous off to the store with a list of stuff to make this soup. The thing is I had to go from taste memory as like I said, nothing was written down. Over the years I tried countless times to replicate his soup but was never quite there. It was always missing something.
As I stood there assembling it I tasted the cold broth (pre-cooking it) and it still was missing that one thing. It wasn’t until I added the Worcestershire (you know that word I can’t say and can’t spell without the help of Google or Word!) that it came together. Now I made this in the crock pot but you could most certainly make it in a large covered soup pot on the stove top for a good 2-3 hours or until the meat was done. But I wasn’t feeling well and just wanted to rest so the crockpot won out.
Fess up, without spellcheck or help, can you spell Worcestershire?
For me growing up Sundays were typically a huge pot roast dinner. This is one of those recipes that I can really only ever remembering my Dad make though I’m sure Mom was there with him adding stuff while he wasn’t looking. While Dad never wrote down recipes, heck Mom almost never did, I had to recreate this all from memory and taste. This recipe took me FOREVER to get to near perfect like his. I still think I’m missing “something” but for the life of me I can’t figure it out however I’m persistent. Or if all else fails I’ll take some to my sister and brother and see if they can recall.
I’m sure you can recall (unless you’re brand spankin’ new to the site – if so, welcome to the TKW Family!), growing up we had a big household/big eaters. 4 older brothers, my sister, parents and at least 3-6 friends were at every meal. These people ate a lot. I mean A LOT! This recipe is made in a standard crock pot (actually one of my favorite crock pots) but when Dad made it he made in Mom’s HUGE 21.5 quart blue pot that she used for canning (like this one!). No for real, he made 21.5 quarts of pot roast for dinner!
In this pot would easily be 15 pounds of pot roast, a 10lb bag of potatoes, 2-3 pounds of carrots and a whole bunch of other stuff. Come join me for a Sunday classic pot roast dinner!
So remember the other day me telling you about my 4lb pork butt that I made and turned some of it into whiskey pulled pork pizza puffs? Well as I said in that post I froze a good bit but I still had about 2 extra cups of it left in the fridge. I wasn’t sure how to use it up. I mean we had it as sliders, in pizza puffs, on nachos and over brown rice. This was bugging me as I needed to use it up and I didn’t want the same ol’ thing. For about a day or so I forgot about this as I wasn’t feeling too hot so back to the doctor’s I went. After tests and the whole shebang, they found out that it was just a reaction to the antibiotic. So as Mr. Fantabulous was driving us home that pulled pork popped back into my head. He was rambling on about lunch and asking for chicken and mashed potatoes (leftovers from dinner). When he mentioned potatoes I immediately thought ‘HEY! I need to put the mashed potatoes with the pulled pork, but how?”
Well if you’re a mixer like I am, I would just make a bowl of mashed potatoes on my plate and put the pulled pork in the center of that but most don’t ‘mix’ foods like that. So I went with one of my Fall favorites – Shepherd’s pie. Now normally shepherd’s pie doesn’t have a bottom crust but with this, I wanted to give it more oomph. I felt it needed that biscuity crust.
Growing up I HATED my mother’s meatloaf. Those big nasty chunks of onions and peppers in it were the worst thing ever. I’m surprised my face didn’t permanently stay in the “EWWWWWWWWWWWWWWWWWWWWW!!!!” squinched up face that I made more often than not. However… (because there’s always a however), I really liked my Grandma’s meatloaf. Now yes she used onions but she minced them so small that in my 7-year-old child brain if you can’t see the onions then they aren’t in there! LOL Now for me meatloaf is a comfort food; it’s honest, homey and just real. It was that dish that you could stretch and stretch turning a simple pound of ground beef into a feast big enough for a huge family. Now granted she always had to make 2-3 of these but there were leftovers for days and trust me, having 4 ginormous non-stop eating older brothers, this never, EVER happened!