“Whole New Comfort Foods” and My Most Requested Recipe
One definition of “comfort food”, according to that ubiquitous (don’t you just love using big words sometimes) source of data, Wikipedia, is “food prepared traditionally that may have a nostalgic or sentimental appeal.”
My definition of comfort food, however, is:
- food that tastes great
- and doesn’t leave me (or my pants) feeling too uncomfortable after eating it.
A case in point.
I love ice cream. And in my teenage years, I worked in an ice cream parlor.
It was one of those ice cream shops where there were loads of great flavors and an amazing assortment of toppings (including cut up candy bars).
You can imagine what happened, right? The possibilities for
overeating unbridled gluttony were endless.
Well, due to adrenal fatigue, life threatening food allergies and autism in our household, those ice cream parlor days are over.
Now we’re gluten free, sugar free and some of us are dairy and egg free.
Yes, the household “chef” has her work cut out for her.
Good thing one of my passions is to make yumminess out of our restrictions, and then to share the goodness with others.
Yumminess like comfort foods that won’t just nourish your taste buds, but will also nourish your body in a real way – for real health.
Call them “Whole New Comfort Foods.” It’s a play on my blog name – get it? (Ahem.)
I’ve got a number of recipes to share with you, but the “real gem” of the bunch is my most requested recipe.
It’s Pakistani Kima. And believe me – you want to print this one right away, get the fixings and make it. You can read more about this dish’s history over at my blog.
It’s not a traditional “comfort food” recipe, but I guarantee that it will be on your list soon.
It’s that good.
Pakistani Kima (Beef Curry)
2 – 3 Tbsp healthy oil (I like Tropical Traditions coconut oil)
1 cup chopped onion (or 1/4 cup minced)
1 clove garlic, minced
1 lb ground beef (or other meat or chicken. Try garbanzos or kidney beans for a vegan option.)
1 1/2 Tbsp curry powder
2 1/4 tsp salt
1/8 tsp pepper
1/8 tsp cinnamon (Frontier’s cinnamon is our favorite.)
1/8 tsp ginger
1/8 tsp turmeric
2 1/2 – 3 cups tomatoes (about 1 1/2 14 oz cans) (Bionaturae has almost BPA free cans)
3 potatoes, diced small (for a low carb version, substitute cauliflower)
2 1/2 – 3 cups peas (green beans are great too)
1. Melt oil in pan. Add onion and garlic. If using minced onion, add some water to reconstitute.
2. Cook until onion softens somewhat and garlic begins to brown (watch the garlic closely – it burns easily).
3. Add beef and brown.
4. Add all other ingredients, except for the peas.
5. Bring to a simmer and cook for 25 minutes, or until potatoes are soft.
Here are some of my other favorites from my blog:
(Note: there are 2 ice cream recipes in this list; old habits die hard. Yep, there are too many sweets. I’m working on a chili recipe and oven-fried and seasoned sweet potatoes that I hope to share soon!)
- Easy Baked Chicken Nuggets (no need for store bought anymore!)
- Super Savory Hummus (a real comfort food in our home!)
- Chocolate Almond Chip Coconut Milk Ice Cream (nothing like nuts and chocolate)
- Healthy “Almost Reese’s” Candy (ditto)
- Mint Chocolate Chip Coconut Milk Ice Cream (ditto again unless it’s mint and chocolate )
- Luscious Lemon Bars (something about lemon bars always gets me)
What’s your favorite comfort food?
Adrienne, of Whole New Mom, is a wife and homeschooling mother of two boys, one of whom has Asperger’s Syndrome and life-threatening food allergies. She has a passion to help others navigate the sea of information on the road to healthier lives, while trusting God for the results of their efforts. Additionally, she is a blossoming food freedom advocate. Because she loves to (and can’t afford not to ), she specializes in frugal living and simplifying special diets. You can also find her on Facebook or follow her on Twitter.