Comforting Foods for Uncomfortable Times

It's happened. It's finally cold. In my neck of the woods we had our first snow recently, and we can no longer pretend it's Fall. I love this time of year because it makes me feel very hygge-y (Danish term for cozy). This is the time of year where all I want to wear are chunky turtlenecks, drink hot chocolate and snuggle next to my hubby. I also crave heavy and warm foods like chili, pot roast and mac and cheese. This year especially I am craving things that make make me feel warm and cozy in my belly.

That being said, I have three go to winter recipes that I wanted to share. They are very yummy, but are definitely not the lightest fare... Don't say I didn't warn you!

Chicken Piccata Meatballs

Image Source: https://www.spendwithpennies.com/creamy-lemon-chicken-piccata-meatballs/

A twist on traditional chicken piccata, this is my favorite way to eat chicken! If you love lemony, buttery things, this is for you.. I like to add spinach to the sauce to add a few more veggies to the dish,

Ingredients

• 1lb ground chicken

• 1 egg

• ¾ cup breadcrumbs

• 2 garlic cloves, minced

• ½ cup grated parmesan cheese

• 1 Tbsp olive oil

• 3 Tbsp butter

• 1 Tbsp flour

• 1 cup chicken broth

• 1 cup heavy cream

• ⅓ cup lemon juice

• 1 Tbsp (or more) capers

• Salt and pepper to taste

Preparation

1. Add chicken, egg, breadcrumbs, garlic, cheese, salt, and pepper in a bowl and mix to combine

2. Wet hands slightly and grab approx two Tbsp of mixture. Roll delicately into a ball. Do not overwork the mixture. Repeat with remaining mixture until used up - usually 10-12 meatballs

3. Heat oil over medium high heat. Add half the meatballs and cook, turning frequently to brown all over but still raw inside, approx 3-5 minutes. Repeat with remaining meatballs.

4. Wipe skillet clean with paper towel and reduce heat to medium

5. Melt butter in skillet. Add flour, mix and cook for a minute. Then add lemon juice, chicken broth, and cream. Bring to a simmer and re-add meatballs to skillet

6. Simmer for 4-6 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper

7. Stir through capers. Serve with generous portion of sauce. I like adding more parmesan cheese on top

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Beef & Lamb Bolognese

Image Source: https://www.bonappetit.com/recipe/bas-best-bolognese

I love making bolognese from scratch. A meat sauce is the epitome of coziness for me. If I want to lighten the dish up a bit, I will mix my pasta with zucchini noodles and do half of each. Sometimes Danny and I go as far as to make the pasta from scratch too, which is a special treat!

Ingredients

• 1 large onion, minced

• 1 carrot, peeled and finely chopped

• 1-2 ribs celery, finely chopped

• 1 lb ground beef

• 1 lb ground veal

• Olive oil

• ¼ cup tomato paste

• 1 cup dry white wine

• ~ 32 oz chicken stock

• 1 cup whole milk

• Bay leaves

• ~ ½ cup parmesan cheese

• Nutmeg, grated

• Kosher salt

• Freshly ground black pepper

• ½ cup heavy cream

• Egg noodles or pappardelle

Preparation

1. Preheat oven to 300°F. Finely mince onion, carrot, and celery. Set aside

2. In a large oven-safe pot, brown 1lb each of ground beef and veal in olive oil over medium heat until brown, 3-5 minutes. Add salt and pepper to taste. Place in a bowl and set aside

3. In the same pot, saute the onions with the finely chopped celery and carrots. Season with salt and pepper and cook until soft

4. Once the vegetables are soft, add ¼ cup of tomato paste. Mix to combine

5. After 2 minutes of letting the tomato paste caramelize, pour in 1 cup of dry white wine and scrape up all the fond, and mix together. Let simmer for about 5 minutes until the wine has almost completely evaporated

6. Add back in the browned beef and lamb to the pot and stir together. Once combined, ladle in chicken stock until everything is submerged - approx 24-32 oz

7. Top all of that with 1 cup of whole milk, 1 bay leaf (or 2), parmesan cheese rinds if available, and grated nutmeg. Mix to combine. Place into oven for 3-4 hours.

8. Once the sauce is out of the oven and pasta is finished, skim off any excess fat from the sauce and remove the bay leaf from the pot. Taste for seasoning.

9. Top with freshly grated parmesan, and ½ cup of heavy cream. Mix to combine.

10. For final assembly, boil the pasta until just about done and place it into a saucepan with a large amount of sauce along with ¼ cup of pasta water.

11. Toss together over medium-low heat until some of the sauce is absorbed and emulsified and the pasta is fully cooked. Place into a bowl for serving and enjoy

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Mussels With White Wine Dijon Mustard Sauce

Image Source: https://www.washingtonpost.com/recipes/mussels-white-wine-dijon-mustard-sauce/14874/

This is such an easy mussels dish. I know that mussels can be intimidating to some people, but they are truly one of the easiest and quickest seafood to cook. Just throw them in a pot for 5 min and they are done! I always get the frozen ones at TJ’s because they come already cleaned which is a huge plus.

Ingredients

• 1 pound shell-on mussels

• 1 tablespoon olive oil

• 2 to 4 medium shallots, finely chopped (about 1/4 cup)

• 1 clove garlic, very thinly sliced

• 1/2 teaspoon chopped fresh thyme (may substitute 1/4 teaspoon dried thyme)

• 3/8 cup dry white wine

• 1/2 tablespoon Dijon-style mustard

• 1/2 tablespoon unsalted butter

• 1 tablespoon chopped fresh parsley

• 1/8 teaspoon freshly ground black pepper

Preparation

1. Rinse the mussels in cold water. Use a knife to remove any hairy clumps (beards). Scrub the shells well with a brush. Discard any mussels that are open and won't close tightly when tapped. Alternatively, just avoid this all together and get frozen mussels. I know this sounds weird, but Trader Joes sells the most delicious Patagonian frozen mussels that I highly recommend.

2. Heat the oil in a large pot with a tight-fitting lid over medium heat. Once the oil shimmers, add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the garlic and thyme; cook for 1 minute, stirring, until fragrant. Add the wine; increase the heat to high and bring to a boil.

3. Add the mussels, cover and cook for 3 to 5 minutes or until the mussels have opened. Use a slotted spoon to transfer them to individual serving bowls, discarding any that have not opened, leaving the cooking liquid in the pot.

4. Reduce the heat to medium; whisk the mustard and butter into the pot to form an emulsified sauce, then stir in the parsley and the pepper.

5. Pour the sauce evenly over each portion of mussels and serve right away.

What are your favorite winter dishes? What makes you feel cozy in your belly this time of year? Comment below!