Comfort food recipes. The best choice for you.

1. 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.
2. These tender Honey Chipotle Ribs are grilled until they develop a wonderful char and are both sweet and spicy.
3. 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.
4. 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.
5. Spaghetti with Creamy Meat Sauce, This simple meat sauce will persuade you to ditch the jarred stuff for good.
6. 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.
7. Hearty red wine braised short ribs and creamy white cheddar mashed potatoes.
8. 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

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