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Tag Archives: comfort

GARDEN MINESTRONE

15 Thursday Sep 2016

Posted by Ceri Wilkin in Recipes, Soup

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Tags

comfort, cool weather, delicious, easy, healthy, quick

A delicious progression toward the cooler weather – a beautiful, hearty soup incorporating the last of the bright summer produce.

GARDEN MINESTRONE

garden minestrone

2 tablespoons olive oil

4 carrots, chopped

4 celery ribs, chopped

1 onion, chopped

2 zucchini, chopped

2 yellow summer squash, chopped

2 bay leaves

1 teaspoon salt

1 teaspoon pepper

1 teaspoon dried thyme

1 teaspoon dried sage leaves

1 teaspoon crushed red pepper flakes

4 garlic cloves, minced

2 cans great northern beans, rinsed and drained

1 can (15-ounces) crushed tomatoes

1 (32-ounce) carton vegetable stock

In a large stockpot, heat oil over medium heat. Add carrots, celery and onion, cook until tender, 6 to 8 minutes. Add zucchini, yellow squash and seasonings, cook and stir until the squash are crisp-tender, 4 to 6 minutes. Add garlic, cook 1 minute longer. Stir the beans, tomatoes and vegetable stock into vegetables, bring to a boil. Reduce heat, simmer, covered, 10 to 12 minutes.

Enjoy!

Recipe adapted from Taste of Home, Summer 2016

www.tasteofhome.com/

GREEN CHILI GRILLED CHEESE MELT

02 Tuesday Aug 2016

Posted by Ceri Wilkin in burgers and sandwiches, Recipes

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Tags

comfort, easy, homemade face mask, mother daughter time, quick, summer

My daughter and I came home a few days early from our summer vacation, and after the long drive, ordered Chinese food, put on a homemade chocolate face mask artfully mixed by my daughter, wrapped ourselves in blankets and cozied up on the couch to watch a movie.

chocolate mask

The next night, with the rest of the family still out of town, dinner consisted of a simple sandwich meal.

GREEN CHILI GRILLED CHEESE MELT

green chili cheese melt

4 ounces cream cheese, softened

1 cup shredded cheddar cheese

1 cup shredded colby-monterey jack cheese

1 can (4-ounces) chopped green chilies, drained

2 tablespoons mayonnaise

1/4 teaspoon garlic powder

salt and pepper

sliced bread

slices tomato

butter

In a bowl, mix cream cheese, cheddar cheese, colby-monterey jack cheese, green chilies, mayonnaise, and garlic powder, season with salt and pepper. Spread over bread slices and top with slices of tomato and another slice of bread.

Melt a knob of butter in a skillet, toast sandwiches over medium-low heat 3 to 4 minutes on each side or until golden brown and heated through.

Enjoy!

Recipe adapted from Taste of Home, June/July 2015

www.tasteofhome.com/

 

BANANA CAKE WITH LEMON FROSTING

03 Sunday Apr 2016

Posted by Ceri Wilkin in cakes and cupcakes, Recipes

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Tags

comfort, cream cheese, home, like mum used to make, sour cream

Banana Cake like Mum used to make!!

BANANA CAKE WITH LEMON FROSTING

banana cake with lemon frosting

CAKE

125 grams butter

3/4 cup brown sugar, firmly packed

2 eggs

1 cup mashed banana

1 1/2 cups self-rising flour

1 teaspoon baking soda

3/4 cup sour cream

1 tablespoon milk

LEMON FROSTING

120 grams cream cheese

60 grams butter

rind and juice from 1 lemon

1 1/2 cups icing sugar

Heat oven to 350F. Grease a 23 centimeter round cake pan.

Cream butter and sugar in bowl with electric mixer until light and fluffy. Add eggs one at a time, beating until combined after each addition.

Stir in banana, then stir in dry ingredients and combined sour cream and milk in 2 batches.

Pour mixture into prepared pan, bake for about an hour or until cooked.

Stand in pan for 5 minutes, turn onto wire rack to cool.

Spread cold banana cake with Lemon Frosting.

LEMON FROSTING

Beat cream cheese, butter, lemon rind and juice in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted icing sugar, beat until smooth.

Enjoy!

Recipe adapted from The Australian Women’s Weekly, October 1991

www.aww.com.au/

HAM AND POTATO SOUP

25 Thursday Feb 2016

Posted by Ceri Wilkin in Recipes, Soup

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Tags

broth, comfort, cream, hearty, warming, wholesome

Hearty and wholesome!!

HAM AND POTATO SOUP

ham and potato soup

1 1/2 pounds Yukon Gold potatoes, peeled and diced

1 onion, diced

2 carrots, peeled and diced

1 rib celery, diced

8 ounces smoked ham, diced

3 cloves garlic, minced

3 tablespoons butter

1/4 cup flour

4 cups chicken broth

1/2 cup cream (I forgot to include this, but it would be an excellent addition)

salt and pepper to taste

cayenne pepper

fresh chives for garnish

Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham and garlic, cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.

Stir in the flour, cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.

Stir in potatoes, cook for 15 minutes, until potatoes are tender. Season with salt and pepper, add cayenne and cream. Stir to combine and heat through. Garnish with fresh chives.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/…/chef-johns-ham-and-potato…

INDIAN SPICED LENTIL SOUP and CURRY NOODLE SOUP and TUSCAN SAUSAGE AND BEAN SOUP

20 Wednesday Jan 2016

Posted by Ceri Wilkin in Recipes, Soup

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Tags

basil, cannellini beans, change over, chicken, closet, coconut milk, comfort, delicious, easy, healthy, hearty, spinach, warming, weather

Now that snow is making an appearance in the forecast, I really get serious about trading my usual dress or skirt and open toed shoes for sweaters and boots. I am grateful to have an abundance of closet space, that though my Mother claims is bigger than the entirety of my childhood room, I swear is surreptitiously shrinking. Along with seasonal clothes, I also have vast amounts of recipes that transition with the weather – exchanging light summer fare for more hearty, rich, warm dishes, like these soups.

INDIAN SPICED LENTIL SOUP

indian spiced lentil soup

2 tablespoons unsalted butter

2/3 cup diced onion

2/3 cup diced carrot

1 1/2 teaspoons garam masala

1 1/2 teaspoons ground cumin

1/2 teaspoon curry powder

4 garlic cloves, minced

4 cups chicken broth

1 cup lentils, rinsed

1 (14.5-ounce) can of fire-roasted diced tomatoes, undrained

2 sweet potatoes, peeled and cubed

1 (13.66-ounce) can of unsweetened coconut milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 pound kale, washed, stems trimmed, sliced crosswise into thin strips

plain yogurt

Heat butter in a large saucepan over medium heat. Add onions and carrots, cook 4 minutes or until slightly softened. Stir in garam masala, cumin, curry powder and garlic. Cook, stirring, 1 minute or until fragrant.

Stir in broth and lentils, bring to a boil. Reduce heat to low, cover, and simmer 20 minutes or until lentils are almost tender, stirring occasionally. Stir in tomatoes, sweet potatoes, coconut milk, salt, pepper and cayenne pepper. Cover and simmer 20 minutes more or until lentils and sweet potatoes are tender.

Stir kale into soup, simmer 5 to 10 minutes until softened.

Ladle into bowls, top with yogurt.

Enjoy!

Recipe adapted from Redbook Magazine

www.redbookmag.com/

CURRY NOODLE SOUP

curry noodle soup

3 cups unsweetened coconut milk

3 tablespoons Thai red curry paste

1/2 tablespoon turmeric

1 pound boneless chicken breasts, cubed

1 cup chicken broth

2 tablespoons fish sauce

2 tablespoons soy sauce

1 teaspoon salt

3/4 pound rice noodles

3/4 cup basil leaves

In a large saucepan, bring 1/2 cup coconut milk to a boil. Add red curry paste and turmeric, stir to combine. Cook until mixture starts to thicken, about 3 minutes.

Add chicken and turn to coat well. Add remaining coconut milk, broth, fish sauce and soy sauce. Bring to a boil. Reduce heat and cook chicken, about 8 minutes.

Add salt and rice noodles to boiling water. Cook until al dente. Ladle hot soup over noodles and garnish with basil.

Recipe adapted from Relish, January 2012

www.relishrelish.com/

TUSCAN SAUSAGE AND BEAN SOUP

tuscan sausage and bean soup

1 can cannellini beans, drained and rinsed

1 can diced tomatoes

1 1/2 cups beef broth

1 zucchini, diced

3/4 pound Italian Sausage, casings removed

1 onion, chopped

1/3 cup red wine

3 cloves garlic, minced

1 teaspoon dried Italian seasoning

1/2 of a 10 ounce package of spinach, chopped

parsley for serving

Brown sausage in skillet, add onion and garlic, cook until translucent.

In a slow cooker, combine the beans, undrained tomatoes, sausage mixture, beef broth, zucchini, wine, and Italian seasoning. Cook on High heat for 6 to 8 hours. Stir spinach into soup before serving.

Ladle soup into bowls and top with parsley.

Recipe adapted from Better Homes and Gardens, February 1992

www.bhg.com/

 

 

 

BEER BRAISED BRISKET WITH ONION JAM

24 Tuesday Nov 2015

Posted by Ceri Wilkin in Beef, Recipes

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Tags

baked, best, comfort, cozy, delicious, easy, family, gratitude, rub, thanks

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend.” (Melody Beattie in Summer Secrets by Jane Green).

This simple meal certainly felt like a great feast when enjoyed with family, gathered around the fire at the end of a long day.

BEER BRAISED BRISKET WITH ONION JAM

beer braised brisket with onion jam

1 1/2 teaspoons salt, divided

1 teaspoon ground cumin

3/4 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

6 garlic cloves, minced

olive oil, divided

1 (4 1/2-pound) brisket roast

4 cups beef stock

1 (12-ounce) beer

3 onions, cut in half and then sliced

3 tablespoons cider vinegar

2 tablespoons brown sugar

1 1/2 teaspoons cornstarch

1 1/2 tablespoons chopped fresh thyme

Heat oven to 325F.

Drizzle 2 tablespoons of oil in an enameled cast-iron dish, and place over medium high heat.

Combine 1 1/4 teaspoons salt, cumin, black pepper, smoked paprika and garlic cloves in a small bowl. Stir in 1 tablespoon of oil. Rub salt mixture evenly over beef. Place in enameled cast-iron dish, and brown on all sides.

Combine stock and beer, pour over beef. Cover and bake at 325F for 6 to 8 hours or until tender, turning half way through cooking.

Heat a large skillet over medium-high heat. Add 2 tablespoons of oil to pan, swirl to coat. Add onions, saute for 6 minutes. Reduce heat to medium, cook for 15 minutes or until tender, stirring occasionally. Stir in vinegar, sugar and cornstarch, cook 1 minute. Remove from heat, stir in remaining 1/4 teaspoon of salt and thyme. Serve with beef.

Enjoy!

Recipe adapted from Cooking Light, December 2013

www.cookinglight.com/

 

MINESTRONE SOUP

15 Sunday Nov 2015

Posted by Ceri Wilkin in Recipes, Soup

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Tags

chickpeas, comfort, cozy, easy, healthy, peas, quick, sweet potatoes, Vegetables, warm

This light flavorful soup is one my very favorites for Fall.

MINESTRONE SOUP

minestrone soup

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

1 sweet potato, peeled and diced

chicken stock

16-ounce can diced tomatoes

1 cup tomato sauce

1/4 cup red wine

2 bay leaves

2 teaspoons Italian herb seasoning

1 cup canned chickpeas

1 cup frozen peas, thawed

2 tablespoons fresh parsley, chopped

salt and freshly ground black pepper to taste

In a large pot, heat the oil over medium-low heat. Add the onion and sauce until translucent, about 5 minutes. Add the garlic and continue to saute until both are golden. Add the carrots, celery and sweet potato. Add just enough chicken stock to cover the ingredients. Stir in the tomatoes, tomato sauce, wine, bay leaves and Italian seasoning. Bring to a boil, then cover and lower the heat to simmer. Cook for 20 to 25 minutes, or until the vegetables are just tender.

Add the chickpeas, peas and parsley, season with salt and pepper. Simmer another 20 to 25 minutes.

Enjoy!

Recipe adapted from The Morning News, October 2006

 

MINI MEATLOAVES WITH CHILI SAUCE

10 Tuesday Nov 2015

Posted by Ceri Wilkin in Beef, Recipes

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Tags

bacon, chili sauce, comfort, easy, elegant, entertaining, family, friends

Forming the mixture into individual portions gives this comforting meal a little elegance and charm.

MINI MEATLOAVES WITH CHILI SAUCE

mini meatloaves

cooking spray

1 onion, chopped

1/3 cup fresh parsley leaves

4 slices of bacon, coarsely chopped

4 garlic cloves, minced

2/3 cup old-fashioned oats

1/4 cup boiling water

1 1/4 pound ground beef

3 eggs

salt and freshly ground black pepper

3/4 cup chili sauce

Heat oven to to 400F.

Spray a rimmed baking sheet with cooking spray and set aside.

Pulse the onion, parsley, bacon and garlic in a food processor until finely chopped.

In a large bowl, combine the oats and boiling water, stirring to combine. Add the onion mixture, beef, eggs, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and mix well by hand.

Shape the mixture into 4 small loaves on the prepared baking sheet. Brush 1/2 cup of the chili sauce over the top, and bake until cooked through, about 20 minutes.

Turn the broiler on high, brush the loaves with the remaining 1/4 cup chili sauce, and broil until browned in spots, about 2 minutes.

Enjoy!

Recipe adapted from Fine Cooking, October/November 2015

www.finecooking.com/

RICOTTA MEATBALLS WITH MARINARA SAUCE

29 Saturday Aug 2015

Posted by Ceri Wilkin in Beef, Recipes

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Tags

basil, comfort, easy, fresh tomatoes, healthy, ricotta, slow cooker

Fresh and flavorful – fabulous comfort food at its finest!!

RICOTTA MEATBALLS

ricotta meatballs

1 onion, finely chopped

1/4 cup minced garlic

3 tablespoons olive oil

2 eggs, lightly beaten

2 1/2 pounds ground beef

1 cup grated romano cheese

1 (15-ounce) carton of ricotta cheese

1 cup panko breadcrumbs

1/2 cup fresh parsley, chopped

1/2 cup fresh basil, chopped

Marinara Sauce (recipe follows)

Heat oven to 350F. Line two baking trays with parchment paper, set aside.

In a large skillet cook onion and garlic in 1 tablespoon of the olive oil until translucent, about 8 minutes. Let cool.

Meanwhile, in a large bowl combine eggs, ground beef, romano cheese, ricotta, panko, parsley, and basil, season with salt and pepper. Add onion mixture, mix to combine. Shape into 2-inch balls. Place on prepared pans.

Brush with remaining 2 tablespoons of olive oil. Bake for 22 minutes or until just cooked through.

Meanwhile, in a saucepan, bring marinara sauce to boiling. Add meatballs, coat with sauce. Simmer 5 minutes, serve warm.

Enjoy!

Recipe adapted from Better Homes and Gardens, March 2015

www.bhg.com/

MARINARA SAUCE

1/4 cup olive oil

2 onions, chopped

1 red bell pepper, chopped

4 cloves garlic, minced

1 1/2 tablespoons salt

8 to 9 cups of chopped tomatoes

2 tablespoons fresh oregano

2 tablespoons chopped fresh basil

1/4 cup chopped fresh parsley

2 tablespoons sugar

3/4 teaspoon black pepper

1 to 2 (6-ounce) cans tomato paste

Heat oil in a large heavy skillet over medium-high heat. Sauce onions, bell pepper, garlic, and 1/2 tablespoon salt, stirring, until onion is transparent, 8 to 10 minutes. Transfer vegetable mixture to a slow cooker. Add tomatoes, oregano, basil, parsley, sugar, black pepper, and remaining tablespoon of salt to slow cooker. Cook, covered, on Low, stirring a few times, 8 hours. Stir in the tomato paste.

Enjoy!

Recipe adapted from All Recipes, June/July/August, 2015

allrecipes.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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