What's Cooking in the Mid Atlantic forum: What's Brewing on Your Stove? ~ #6 ~ October 2011

After 13 years online, Cubits.org is scheduled to be shut down. Please make sure you have the contact information for all your friends, and that you download whatever content you want from this site.

 
Page 1 of 10 • 1 2 3 4 5 ... 10

Views: 17, Replies: 198 » Jump to the end
ImageDaylilyDiva219
Oct 15, 2011 8:58 AM CST
Name: Barb
Falls Church, VA
Zone 7a
As the days cool down, our thoughts are turning to "comfort food", soups, stews and of course, yummy desserts. Tell us what's on your mind and your menu! Ears perked up!

We came from here: http://cubits.org/MidAtlanticMusings/thread/view/60666/

Photo courtesy of Wild_Rose
Thumb of 2011-10-05/Wild_Rose/d4cca3
Breathe in, Breathe out...Move on - Jimmy Buffett
Imagestormyla
Oct 15, 2011 12:26 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Hmmm Comfort food in itself is an interesting topic. When that topic first became popular people would tell me all sorts of things that were comfort food to them, some of which I'd never thought of as something to eat when not feeling well.

When I really stop and think about it I think that for me at least comfort food falls into two categories. One is food to eat when I'm not feeling physically well and the other is food to eat when I'm feeling blue.

As a child and also through a large part of my adult life when I am not feeling physically well I would have a bowl of Pastina Pasta with a small bit of milk, butter and parmasean in it.

Whenever I was feeling down in the dumps the surest food item to bring a smile to my face would be a grilled cheese sandwich. Big Grin

Today I reach for different things. When I feel ill, it's always a bowl of soup that I want now. When I'm down today a piece of grainy bread with peanut butter will lift my spirits. Smiling I still have to fight the urge to whip up a bowl of pastina from time to time.

What is your idea of comfort food?
Imagebitbit
Oct 15, 2011 12:40 PM CST
Name: bit
Eastern VA and NC
Zone 7b/8a
I think you're right that comfort food can be physically or mentally comforting... but I don't need to be feeling blue to enjoy a bit of mental comfort. A lot of typical southern foods remind me of childhood and my grandma's cooking, so a bowl of collards with vinegar or good cornbread (I'm very picky about my cornbread) will always bring a smile to my face.

For when I'm physically sick, it's soup all the way. Soup and grilled cheese are also a great combination when I want a more filling meal on a sick day.

My husband has a whole different set of comfort foods. He grew up eating a lot of curries; I think palak paneer is his ultimate mental-comfort food. He also introduced me to instant ramen - great when you're sick because it's salty, warm, and calorie dense, and he always throws a bunch of veggies into the stuff while it's cooking to make more of a meal.
Imagestormyla
Oct 15, 2011 1:27 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
I guess that maybe all of us will associate comfort food with our childhoods. It's always so interesting to listen to Sally and now you speak about corn bread. I know that it is very central to southern cuisine, but it's always been a bit too sweet tasting for me. I like my breads savory. I don't think I've had any in 20 years.

If I was a southerner I think that instead of pastina my hot comfort food would have been cheese grits. Hilarious! Those greens in the south really are delicious.

I don't care for most curry dishes in general although I like cooking with curries some times. I need to expand my horizons about Indian food in general. I got so turned off of it when I was in India, simply because of the living conditions there, not having anything to do with the flavors of the food. Although there seemed to be too many dishes for my tastes having yogurt and coconut in them. I do like masala seasoning.
ImageRoses_R_Red
Oct 15, 2011 4:03 PM CST
Name: Teri
Mount Bethel, PA
Oh yes, Stormy, I still do the pastina thing and have re introduced it to all my grand kids. I made farina with butter and salt for my daughter after her back surgery (they went in thru her throat which became VERY sore). She sucked it up slowly but surely because she was so hungry by the time she came home from the hospital.

I'm not fond of curried meats but I love scallions and uncooked rice sauteed in butter til transparent, then cooked in chicken broth with a good dose of curry powder and then some frozen peas added at the end. Makes a good tasting pilaf of sorts.

Tonight I sauteed some cut up chicken breasts and artichoke hearts in canola oil (dash of sesame oil also). I didn't really have a plan for it so I just kept adding stuff. Few hot pepper seeds, ginger, garlic, five spice seasoning, dash of rice vinegar and soy sauce. Put it over the "rice pilaf" mentioned above and got rave reviews from my not so discerning food critic.... DH.

Imagestormyla
Oct 15, 2011 5:16 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
I haven't used any 5 spice seasoning in years Teri. I got away from cooking Asian tasting foods and just never went back to it. Trying to limit my soy consumption probably had a lot to do with it.

I love cooking with artichokes. Did you used canned or frozen ones? I do love that combo of soy, sugar, red pepper, garlic and ginger with a bit of sesame oil. That makes just about anything taste good, particularly something like boneless chicken breast.

That pilaf sounds delicious. Thumbs up I have a box of farina that I bought when I was in the hotel. It's been staring at me every time I open the cabinet. I should have that for breakfast tomorrow. It's been years since I had any.
Imagebitbit
Oct 15, 2011 8:07 PM CST
Name: bit
Eastern VA and NC
Zone 7b/8a
Yes Stormy, when I say I'm picky about my cornbread, sweetness has a lot to do with it. My grandma makes cornbread with no white flour and no sugar, so in my mind that's the only way to make it. There's a bit of natural sweetness from the corn, but nothing like most cornbread you get from stores or restaurants. It can be very savory if you mix in some cheese, onions, peppers, and other seasonings before you make it. Oh, and of course, it has to be done in a cast iron skillet.
Imagestormyla
Oct 15, 2011 8:32 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Bit, Do you have a recipe that you use for it?
Imagesallyg
Oct 15, 2011 10:54 PM CST
Name: Sally
central Maryland
slef employed writier
My cornbread IS sweet and on purpose, I use the "sweeter' moister recipe from the yellow bag of stone ground cornmeal in our area stores (Indian Head?) It calls for half cornmeal and half flour.

I've seen blueberry muffins as a dinner bread option, now thats too sweet for dinner to me.

I've added canned chopped green chiles to cornbread with great results

Tomato soup is a comfort when sick food. And tomato soup with grilled cheese is a good easy mom-used-to-make meal.

DH likes poached eggs when sick. I like ramen and coca cola.
"If you bring joy and enthusiasm to everything you do, people will think you're crazy" W. Haelfeli, New Yorker cartoon
Imagestormyla
Oct 16, 2011 12:38 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Sally, how do you poach your eggs? I buy that Indian head corn meal too.
ImageOnewish1
Oct 16, 2011 5:16 AM CST
Name: Allison
NJ
Randy does not know what pastina is Blinking
Imagestormyla
Oct 16, 2011 5:56 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
A lot of people don't Allison. It's an Italian family thing. My one girlfriend saw me make it one time and said it looked like porridge. Hilarious!

Well, I guess it does. Blinking Sure tastes good. Smiling
Imagebitbit
Oct 16, 2011 6:56 AM CST
Name: bit
Eastern VA and NC
Zone 7b/8a

My cornbread:

* 2 cups yellow cornmeal
, plus 1 tablespoon
* 1-1/2 teaspoons baking powder

* 1 teaspoon salt

* 1 egg, lightly beaten

* 1-1/2 cups milk

* 3 tablespoons vegetable oil



Preheat oven to 450°F.



Put one tablespoon each of oil and cornmeal in the cast iron skillet and let heat in the oven.

Combine the remaining cornmeal, baking powder and salt, and set aside.



Stir together the egg, milk and 2 tablespoons vegetable oil. Combine cornmeal mixture with milk mixture, stirring just enough to moisten. Pour into hot skillet on top of browned cornmeal.



Bake 18 to 20 minutes, until it pulls away from sides of skillet and is slightly browned on top.

A couple notes...

My grandma uses buttermilk most of the time when she makes it, but I don't tend to have that on hand. I'm not sure if it's 1:1 with the milk in this version or not.

Browning a bit of cornmeal first (I don't measure it, but I estimate a tablespoon would cover the bottom of my skillet) gives it a really nice crust on the bottom, but you have to time it to brown and not burn the cornmeal while you mix up the rest of the ingredients.
Imagestormyla
Oct 16, 2011 7:02 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Thanks, Bit! I am going to copy that over onto our recipe box. I like the sounds of it and will try it. I haven't replaced any of my black iron skillets yet, but I think that a LeCrueset baking pan would do the trick.

If you add any cheese to that do you have to adjust any of the other ingredients?
Imagestormyla
Oct 16, 2011 7:26 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Bit, I love cooking with Buttermilk and always have it on hand so I would definitely use that.

Teri, I had the farina for breakfast. When I read the box and saw how high the carb count was I knew that I had to have some protein with it. I made it with water because my milk had soured. I added 2 spoons of Ricotta and just a touch of butter to it after cooking and stirred until well blended. If that was not the most delicious breakfast!! I think I could have also poured that into a pan and baked it! Big Grin

A nice warm breakfast for a chilly day. I'm very low on fruit, got to get some today.
Imagebitbit
Oct 16, 2011 8:18 AM CST
Name: bit
Eastern VA and NC
Zone 7b/8a
No, if I add cheese or veggies, I just stir them in at the end. The batter's a little thick, so they stay suspended nicely.

For Thanksgiving stuffing, we actually bake the cornbread with onions and celery in it, so those are already in there when it gets crumbled for the stuffing.
ImageRoses_R_Red
Oct 16, 2011 9:04 AM CST
Name: Teri
Mount Bethel, PA
Sounds like something that I will try, Stormy.
luvsgrtdanes
Oct 16, 2011 4:44 PM CST
Name: Ronnie
Southeastern PA~Zone 6
I Love MAM~So Happy Together
Bit your cornbread sounds great. I will try it soon, I like the idea of less sugar since I love to put jam on mine and have it for breakfast.

I didn't know what pastina was until I had it at my MILs when the kids were little. I haven't had it in quite some time.

My mother ate a bowl of farina every day either at breakfast or as a snack at night Lovey dubby I make mine with water then add some milk and brown sugar when it's done.
It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give...

ImageOnewish1
Oct 16, 2011 5:02 PM CST
Name: Allison
NJ
farina, pastina, grits, oatmeal.. love all those soul warming foods!!
luvsgrtdanes
Oct 16, 2011 5:15 PM CST
Name: Ronnie
Southeastern PA~Zone 6
I Love MAM~So Happy Together
Yum grits and oatmeal too Lovey dubby
It happens in a flash, but the memory of it last forever. It can not be borrowed or stolen, and it is of no earthly good until it is given away. So if in your hurry you meet someone who is too weary to smile, leave him one of yours, for no one needs a smile quite as much as he who has none to give...

Page 1 of 10 • 1 2 3 4 5 ... 10

« Back to the top
« Cubits.org homepage
« Mid Atlantic Musings cubit homepage
« What's Cooking in the Mid Atlantic forum

You must first create a username and login before you can reply to this thread.

Mid Atlantic Musings

Join us in Celebrating Life in the Mid Atlantic, a region rich in history and diversity. Explore and share our hobbies, interests and gardening. You'll see why we like it here. All are welcome!

» Home
» Forums

Cubit owner: stormyla

Admin team:

» Contact the admins

â–ºNEW! Visit Mid Atlantic Musings on facebook!

~
â–ºClick >here for info on linking to MAM on your facebook!
~

CirclesofSupportforBreastCancer

DahlianutsDictionary

gardeningnearthegreatlakes

JB

juglone

mamajackscoops

rickscustomnursery

tartwarmersandmore

urbanfarmingandfoodgardening


MAM Member Links
â–ºMore Links from MAM Members:
MidAtlantic Musings
luvsgrtdanes
~ Trading at GardenWeb
~ Tribute to My Nephew
~ Website Design
rcn48
~ Rick's Custom Nursery
~ Our Landscape
Sheryl
~ Sheryl & Teddy's Place
Wild_Rose
~ VA Wild Rose's Photostream
woodthrush
~ Gardening with Queenie
~ Queenie's Beads