Comfort Foods and Indulgences

Sunday evening always marks the end of a weekend. And whatever the weekend was filled with, Sunday evening is the time to finally relax.

My weekend was a busy one. I was away from home from early Friday morning until late this afternoon. After several hours in the car, I was ready for some home-cooked food that would bring warmth and contentment.

It took only about 45 minutes to put together a pot of Thick and Hearty Soup. It could probably be called a thick Italian-style stew, as it is rich with tomato, pasta and Italian seasonings. Earlier in the week I was in Minneapolis and stopped at Trader Joe’s where I picked up some fully cooked chicken and turkey spicy andouille sausage. I sliced it up and sautéed it with some chopped vegetables before pouring some chicken broth, crushed tomatoes and tomato puree into the soup pot. Little shells of pasta simmered in the pot for the last 20 minutes, thickening the soup as it cooked. I used a blend of Italian seasoning to flavor the soup. You can use your own favorites – oregano, basil, rosemary, sage or thyme are all nice choices.

Wow, what a Thanksgiving feast we had. A house full of family and friends, warm hearts, lots of smiles and very happy children. The food...stellar, as several women from the same family came together to make a feast for twenty-something people, one I will not soon forget.

I was in charge of dessert, I made five different kinds. These cupcakes were one of them. When I saw Ina make them on television, I knew I had to have them. They have rum soaked golden raisins and crystallized ginger mixed right into the batter....to die for.

The orange flavor plays perfectly with the gingerbread which I didn't expect. These are the perfect addition to any up and coming holiday meal....give them a try!

Being Mexican-American and growing up in Texas you could count on rice and beans with almost every meal. I make light of my upbringing but it’s far from satirical – there were literally rice and beans with every meal. This worked great if enchiladas were on the menu, maybe not so swell when we ventured into other cuisines. Hamburgers and Rice and Beans didn’t make me very happy, neither did Salmon Patties and Rice and Beans, Spaghetti with Rice and Beans or Pot Roast with Rice And Beans.

It took me many years to understand that rice and beans were an inexpensive way to extend a meal and that it was an extremely nutritious way to feed a group of people. It also took me many years to get past my disdain of mixing Mexican-with-something-not-quite-matching.

Perhaps if you had served me a Korean Taco in Elementary School I might have gotten this over much earlier. Such is life.

I live my life according to these Four Culinary Truths:

1.  Nothing is better than food shared with friends.
2.  Know where your food comes from.
3.  Slow down, pay attention and enjoy the moment.
4.  Anything Swimming In Mayo Is A Salad. 

While I earnestly try to live by items 1 through 3 I must admit just a little facetiousness with the last little entry. But I do marvel at those bowls of creamy offerings presented from coast to coast. You know what I’m talking about: Potato Salad (bound in mayo), Salad Olivier (bound in mayo), Lobster Salad (bound in mayo), I could go on. No, really, I could go on. Because I just happen to love things held together with mayonnaise. Probably a bit too much. And therein lies a problem: I live inside a constant battlezone where salads swimming in mayonnaise call my name every single second of the day. Even if it’s only in my head.

For the record there is nothing wrong with mayonnaise. There is nothing bad with jars of mayo nor handmade creations. There is pure delight in dipping vegetables in it and adding it to spreads and sandwiches. I will never be a Mayo Hater. I’m more of a Mayo Lover Who Has Learned To Control The Urge To Add It To Everything.