Comfort food recipes. The best choice for you.
Table of Contents
- Satay chicken noodle soup with squash, Serve this warming bowl of spicy, nourishing chicken noodle soup whenever you fancy some comfort food. You can make the base a day or two before serving.
- These tender Honey Chipotle Ribs are grilled until they develop a wonderful char and are both sweet and spicy.
- Vegan Tuscan Pumpkin Pasta Sauce, Are you ready for a new way to enjoy pumpkin this season? This recipe is a fun Fall-inspired twist, with a hint of cinnamon and sage, and sticks to pasta much better than plain old marinara sauce.
- Hunter’s chicken, What could be more comforting than chicken breasts wrapped in bacon with BBQ sauce and cheese? Serve this easy chicken dish with mash or roast potatoes.
- Spaghetti with Creamy Meat Sauce, This simple meat sauce will persuade you to ditch the jarred stuff for good.
- Five-Cheese Ziti al Forno, After having the five-cheese ziti at Olive Garden, I tried to make my own version of it—and I think I got pretty close. I always double this when I’m making it and freeze the second one for another meal.
- Hearty red wine braised short ribs and creamy white cheddar mashed potatoes.
- Chicken, Spinach & Artichoke Lasagna, If you know spinach-artichoke dip is the best way to start a party, you can only guess what layering it in lasagna does: EVERYTHING. This is our go-to dinner for nights when you want something super-comforting, but also need to sneak in some greens, too. The cream sauce is perfect.
Satay chicken noodle soup with squash
INGREDIENTS
- ½ small squash or pumpkin (about 300g), deseeded and sliced (no need to peel)
- 2 tbsp groundnut or vegetable oil
- 6 skinless chicken thighs
- 3 garlic cloves, crushed, or 1 tbsp garlic purée
- thumb-sized piece of ginger, crushed or 1 tbsp ginger purée
- 1 chicken stock cube or 1 tbsp concentrated liquid stock
- 2 x 400g cans coconut milk
- 3 bird’s-eye chilli, 2 pierced a few times but left whole, 1 finely sliced to serve (optional)
- 3 tbsp light soy sauce
- 3 tbsp peanut butter, smooth or crunchy is fine
- 2 limes, plus extra wedges to serve
- 1 tbsp light brown soft sugar
- 1 tbsp fish sauce
- 400g rice noodles
- small bunch spring onions, chopped
- small handful coriander leaves
- handful beansprouts
- 50g salted, roasted peanuts, chopped
- chilli oil, to serve (optional)
Full recipe is here : Satay chicken noodle soup with squash
Honey-Chipotle Ribs
Ingredients
- 1 rack St Louis Style Ribs (spareribs)
- 2 tablespoons honey
- 2-3 teaspoons chipotle chili powder
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- BBQ Sauce, choose your favorite- I like to use a Kansas City style sauce
Full recipe is here: Honey Chipotle Ribs
Vegan Tuscan Pumpkin Pasta Sauce
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 yellow onion , chopped
- 1 clove garlic , minced
- 1 cup strained tomato (tomato puree)
- 1 cup pumpkin puree
- 1/4 cup water
- 1 tesapoon salt
- 1/2 teaspoon ground cinnamon
- 4 teaspoons pure maple syrup
- 1/2 cup full-fat coconut milk
- 1 teaspoon fresh minced sage , plus extra for garnish
Full recipe is here: Vegan Tuscan Pumpkin Pasta Sauce
Hunter’s chicken
Ingredients
- 1 tbsp vegetable oil, plus extra for the tray
- 2 skinless chicken breasts
- 4 rashers smoked back bacon
- 1 red onion, sliced
- ½ pack runner beans, ends trimmed
- 2 carrots, peeled and sliced
- 50ml sticky BBQ sauce
- 25g grated parmesan
- For the mash
- 4 potatoes, peeled and chopped
- 100ml milk
- 2 tbsp cream cheese
Full recipe is here: Hunter’s chicken
Spaghetti with Creamy Meat Sauce
INGREDIENTS
- 1 lb. spaghetti
- extra-virgin olive oil
- 1 lb. ground beef
- kosher salt
- Freshly ground black pepper
- 2 garlic cloves, minced
- 1 onion, chopped
- 1/4 c. dry red wine
- 1 tsp. dried oregano
- 1 tbsp. tomato paste
- 1 (28-oz.) can crushed tomatoes (we used San Marzano)
- 3/4 c. heavy cream
- 1/2 c. freshly grated Parmesan
- Fresh basil, for garnish
Full recipe is here: Spaghetti with Creamy Meat Sauce
Five-Cheese Ziti al Forno
Ingredients
- 1-1/2 pounds (about 7-1/2 cups) ziti or small tube pasta
- 2 jars (24 ounces each) marinara sauce
- 1 jar (15 ounces) Alfredo sauce
- 2 cups shredded part-skim mozzarella cheese, divided
- 1/2 cup reduced-fat ricotta cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup grated Romano cheese
- TOPPING:
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko (Japanese) bread crumbs
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Minced fresh parsley or basil, optional
Full recipe is here: Five-Cheese Ziti al Forno
Wine braised short ribs and creamy white cheddar mashed potatoes
Ingredients
FOR THE SHORT RIBS:
- 1.5 pounds boneless beef short ribs (use 2 pounds if using bone-in ribs)
- salt and pepper to taste
- 2 Tablespoons extra virgin olive oil or ghee (clarified butter)
- 1/2 large yellow onion, diced
- 3 cloves garlic, minced
- 12 ounces baby portobello mushrooms, sliced
- 1/4 cup tomato paste
- 2 cups red wine (we like a hearty merlot or cabernet)
- Fresh chopped parsley (optional), for garnish
FOR THE MASHED POTATOES:
- 2 pounds yukon gold or butter potatoes, cleaned and cut into 2–3inch pieces
- 3 ounces unsalted butter (about 6 Tablespoons)
- salt and pepper to taste
- 2/3 cup half and half
- 1 cup shredded white cheddar cheese
Full recipe is here: Wine braised short ribs and creamy white cheddar mashed potatoes
Chicken, Spinach & Artichoke Lasagna
INGREDIENTS
- 1 lb. lasagna noodles
- 3 tbsp. butter
- 2 cloves garlic, minced
- 3 tbsp. all-purpose flour
- 3 c. milk (preferably whole or 2%)
- Kosher salt
- Freshly ground black pepper
- 1 c. freshly grated Parmesan
- 2 c. shredded rotisserie chicken
- 1/2 lb. frozen chopped spinach, thawed and squeezed of excess liquid
- 1 (15-oz.) can artichoke hearts, drained and chopped
- 2 (15-oz.) containers part-skim ricotta
- 4 c. shredded mozzarella
Full recipe is here: Chicken, Spinach & Artichoke Lasagna