Cozy Comfort Food

Of all the months of the year, January is the month I most love to serve comfort foods.  The weather is colder, I've got quilts in the family room for napping and reading, and since the days are shorter it's usually dark outside when we eat dinner.  Our pace is generally slower during this month so I've even got a little extra time for cooking and baking.  I love every month for a different reason and I must say I love January for snuggling with my honey and kiddos, reading books, sipping coffee in the morning and tea in the afternoon, and eating comfort foods!

Some of our comfort food favorites are Meatloaf, Mashed Potatoes, Mac and Cheese, Chili, Potato Soup, Chicken and Dumplings, Vegetable Beef Stew, Chicken Noodle Soup, and Swiss Steak.  Doesn't the house just seem so cozy when you're cooking up some comfort food goodness? 

 Here are a couple of our family's favorites for you to try with yours!

Swiss Steak

1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 rib celery, chopped
1 T. bottled steak sauce
2 lb round steak (cut)
2 T. vegetable oil
28 oz can tomatoes (broken)
1 medium onion, sliced

Combine flour, salt and pepper.  Coat both sides of steak pieces with mixture.  In large skillet, brown steak in oil.  Remove, drain.  Place meat in slow cooker, top with remaining ingredients and put on low setting for 6 to 8 hours.  (I serve this with rice.)


Comforting Chicken Noodle Soup

4 lb chicken, halved
2 stalks celery, halved
1 large onion, quartered
2 cloves garlic, crushed
1 t. salt
1/4 t. dried tarragon
4 c. water
3 c. chicken broth
4 oz. egg noodles
1 large onion, chopped
2 stalks celery, sliced
salt and pepper to taste
1/4 t. dried parsley

Combine chicken and next 8 ingredients in a large soup pot and bring to a boil.  Reduce heat and simmer 45 minutes, or until chicken easily pulls away from the bone.  With a colander, strain the broth into a large container and discard vegetables.  Remove skin and bone from chicken, chop chicken meat, and set aside.  Skim fat from broth and return it to pot.  Add remaining uncooked vegetables, salt, pepper and parsley to broth, bring to a boil and simmer 15 minutes.  Add noodles, bring to a boil and simmer another 8 to 10 minutes, or time according to package directions.  Add cooked chicken and simmer the soup another 5 minutes.  Delicious!!

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