Hey grandpa, what’s for supper? Mmm, comfort foods.

Put up one cookin’ post and it’s a trend.  *sigh*

Just joking, I know the Critters and Zoosters love this stuff.  🙂  I’m feeling yucky the last couple of days, so comfort food is the order of the day.  What’s your favorite?

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16 thoughts on “Hey grandpa, what’s for supper? Mmm, comfort foods.

  1. since it’s in season right now, i’d have to say new peas and potatos in cream sauce.

    simple spring goodness.

    • Comfort food? A nice glass of Chardonnay and chocolate.. Next to that, mac ‘n cheese or a big bowl of mashed potatoes with a blob of melting butter. I feel better already just thinking about it.. 😉

  2. My husband is fishing and my daughter is going to a party so I don’t have to cook. That’s comforting. I bought myself a new LeCreuset casserole for making short ribs or lamb shanks but I’m not turning on the oven while it’s 85 degrees out. My upstairs doesn’t get cool enough already. Although I would like to use that thing. Maybe I should run over to Whole Foods … I’ve gotten so neurotic I can’t buy mean from a regular grocer any more.

  3. Here’s my new favorite recipe (before all the shrimp disappear or become so outrageously expensive I can’t buy it any more..):

    Sassy Seafood Saute

    2 green onions, chopped
    2 T. ketchup
    1 T. cocktail sauce
    1 T. sherry
    1 T. soy cause
    1 T. granulated sugar
    1/4 tsp. salt
    1/4 tsp. dry mustard
    4 T. olive oil
    5 garlic cloves, finely minced
    1/2 tsp. crushed red pepper flakes
    1 pound medium shrimp, peeled and deveined
    1 pound scallops
    1/4 cup fresh parsley, minced.

    In a small bowl, combine onions, ketchup, cocktails sauce, sherry, soy sauce, sugar, salt and mustard. Set aside.

    In a large skillet, warm olive oil over medium heat. Add garlic and crushed red pepper and saute until fragrant and golden.

    Add shrimp and scallops and cook 2-3 minutes or until shrimp turns pink.

    Add parsley and sauce mixture and cook 1 minute or until heated through.

    Serve immediately over rice or pasta.

    Yummy.. Quick and tasty.

  4. I went a little crazy last year planting bananas.
    They grew to over 14 feet and I ended up with hundreds of them, literally over 100 bananas per plant and I planted dozens of plants.
    (I tend to be a little over the top when I do something)…something about obsessive compulsive behaviour.
    I started cooking with them in many ways however, my favorite was banana bread/cake.

    3 c. flour
    1 tsp. soda
    1 tsp. each – cinnamon, ginger, nutmeg
    2 c. sugar
    1 tsp. salt
    1 c. nuts (optional)
    3 eggs
    1 1/2 c. salad oil
    1 (8 oz.) can crushed pineapple, undrained
    1 1/2 tsp. vanilla
    2 c. mashed bananas
    Sift dry ingredients, add remaining ingredients. Stir with a wooden spoon only until well blended. Pour into two greased loaf pans and bake at 350 degrees for 60-80 minutes

    Straight out of the out of the oven and slathered with butter…
    Cardio clogging goodness, yummy!

  5. crazy banana story, spear.

    that is nuts.

    have you tried drying any of your surplus? i got some dried bananas once at a tienda. they were whole small ones instead of the typical chip-like slices. gooey and good.

  6. I’m pretty sure that I could safely plant 12 banana trees without worrying about overproduction. Or any production, for that matter.

    Comfort food for me means long slow cooking, mostly with meat. Gumbo, pot roast, or something like a pork & tomatillo stew.

  7. Hi Shayne ~ just got in and saw your request … please forgive my informality:

    1 C sliced fresh peas
    1/2 C diced onion
    1 lb. potatoes (yuk.gold/fingerling)
    1/4 C garlic scapes
    1 C goat yogurt (optional)

    Olive oil
    Salt pepper

    Slice peeled potatoes into “coins” and boil until tender; add everything else to taste … Mix peas in last … 🙂

  8. I haven’t had spring peas & taters in a very long time. I always liked mine with new baby red potatoes but I have a weakness for those things. Get the real small ones and boil them for just a few minutes. Then drain and saute with olive oil, a dab of butter, onions and minced garlic. Sprinkle with sea salt.

  9. Its still too early but I remember when I was a kid and the pea plants had pods with just teeny peas in them. Mom would send us out to pick a bunch then she would boil or steam them. When they cooled enough we would put the pod in our mouth, gently close our teeth over it and strip it out.

  10. I do grow my own garlic; the scape is the tall “Curly Q” stalk in the center…sweeter than the cloves. Not sure where you live, but here in the Mid-Atlantic, we’ll be “cutting scapes” in a couple of weeks…some to the farmers market/friends/used fresh or…chopped up and frozen in a tiny serving cup to use all year round (kinda like basil for pesto)… Hope you can find em’ … scapes are great in dips too 🙂

  11. I’m going to look for them now lass. Thanks. They sound awesome. I grow chives and used to have garlic chives but I don’t really have a garden now. Just pots.

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