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Of course comfort food doesnt look (or taste) the same for everyone.
We found out that it means lots of different things to different people.
Valerie Cimino is a senior editor at America’s Test Kitchen, a resource that turns curious cooks into confident cooks.
Its whatever makes them feel goodand thats a personal thing, she says.
Cimino adds that another common theme was that comfort food was simply someones favorite food.
For example, a number of people mentioned apple pie as a favorite comfort food.
The actual baking time is only 15 minutes!
They are especially high in protein and fiber, key to making any dish truly satiating.
Theyre also packed with deliciousanti-inflammatory herbsandspices, like coriander, cilantro, cloves, and cumin.
That means the recipes in the book span a wide range of deep cultural roots.
And the green gumbo?
It comes from Louisiana.
Valerie Cimino is a senior editor at America’s Test Kitchen, a resource that turns curious cooks into confident cooks.
Is your mouth watering yet?
3 healthy comfort food recipes full of fiber and protein
1.
Transfer to a bowl and let cool, then chop nuts coarsely.
Melt butter in a Dutch oven over medium heat.
Add onion, bell pepper, and salt and cook until softened, about five minutes.
Stir in coriander, cayenne, and garlic and cook until fragrant, about 30 seconds.
Stir in broth, one cup chopped peanuts, and sweet potatoes and bring to boil.
4 Measure out three cups solids and one cup liquid from soup and transfer to blender.
Process until completely smooth, about 30 seconds.
Return to pot with remaining soup and stir to combine, reheating briefly to warm through.
Stir in cilantro and season with salt and pepper to taste.
Serve, sprinkling individual portions with remaining chopped peanuts.
can black-eyed peas, rinsed12 oz.
Heat oil in the Dutch oven over medium-high heat until just smoking.
Cover and cook, stirring frequently, until vegetables have softened, eight to 10 minutes.
Stir in water, scraping up any browned bits, and bring to boil over high heat.
Stir in collard greens, one handful at a time; okra; and remaining 11/4 teaspoons salt.
Cover, reduce heat to low, and simmer until greens are just tender, five to seven minutes.
Stir in vinegar and season with salt, pepper, and extra vinegar to taste.
Sprinkle with scallions, if using.
For the sauce: Whisk all ingredients together in bowl.
Season with salt and pepper to taste.
Cover and refrigerate until serving.
For the chicken and rice: Bring four quarts of water to boil in a large pot.
Drain rice, spread onto a rimmed baking sheet, and let cool completely, about 15 minutes.
Let cool slightly, then whisk in lemon juice and salt.
Season with salt and pepper to taste.
Serve with herb-yogurt sauce.
For more healthy comfort food recipe ideas, joinWell+Goods Cook With Us Facebook group.
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