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Claire Muzal

If the wind is whistling around the eaves, a snowstorm socks the Upstate or you’ve just got the gas logs addressing the dark chill of a January evening, some cozy comfort foods are just the thing to warm your home and tummy.

When the world is tough as nails to live in and you need your food to speak to you nicely because no one else will, then some cozy, simmering, good smelling comfort food is just the ticket to take the chilly edge off your stressful day.

Wikipedia’s entry on comfort foods characterizes them as being simple recipes that provide the diner with familiarity and security. Often there is an emotionally positive memory from childhood that enhances the culinary experience.

Webster’s dictionary added the term “comfort food” back in the 1970s as: “food prepared in a traditional style having a usually nostalgic or sentimental appeal.”

There are regional favorites, but it seems like chilies and roasts are recognized everywhere as aromatic, substantial and satisfying dishes. Two such recipes will be highlighted here.

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These potent spices and ingredients provide the exquisite aromas and flavors that make a pot roast wonderful to be around: from cooking through the leftovers! (Recipe in article.) Photo by Claire Muzal.

Dr. Marge Condrasky, Professor of Food Science and Human Nutrition at Clemson University, commented that more meats are harvested in the fall and the supply is up for large cuts of pork and beef that take moist heat and a long time to cook to make them tender. Combining these meats with onions, apples, potent spices and cold weather crops like potatoes and cabbages creates very aromatic dishes that smell wonderful in the kitchen.

She also reminds us that stews and fricassees provide us with the opportunity to use an abundance of spices in thick sauces and gravies that penetrate the dish and make exquisite leftovers! She encourages using spices such as cumin, hot peppers, garlic, and even cinnamon to bring full flavor to a dish.

Just such a unique recipe was provided by Alice Skaar, Six Mile resident, engineer by education, educator by trade, and gourmet cook by avocation. This remarkable pot roast recipe was found in “Colorado Cache” published in 1978 by the Junior League of Denver.

Pot Roast

Brown 4-5 lb. roast in two tablespoons olive oil in an oven-ready Dutch oven.

Mix:

1 cup of tomato sauce

1 cup of dry red wine

2 strips of orange peel, 1 x 2 inches

5 whole cloves

2 cinnamon sticks

1 clove of garlic minced

Pour over roast and cook covered in 300° oven for 3 hours.

Then add either a cup of fresh or a drained jar of pearl onions and ¼ tsp. of sugar.

Cover and cook one hour longer until meat is tender.

For a crockpot, cook at least 8-9 hours on low heat. You should still brown the roast first before putting it in the crockpot, which kills any germs on the meat and caramelizes the sauces.

Other comforting additions to the menu may include warm crusty breads and hot beverages like spiced ciders, hot cocoa, flavored coffees and rich chocolates.

Jon Unsworth, Nutritionist for the Clemson University Dining Services, revealed that winter changes to the menus in the dining halls there “primarily occur in the types of soups or stews [which] ... are usually heavier, for example, we serve less brothy soups (minestrone) and more chowders (cheesy potato or seafood bisque.)”

Unsworth has excellent advice and a great recipe for someone seeking a comfort food that hits the spot and is good for you too: “Everyone loves a great, slow-cooked chili on a ‘chilly’ day! The only problem — most of your chili calls for ground beef, which is high in saturated fat and cholesterol. Instead of using ground beef, try extra-lean ground turkey. Trust me; you won’t miss the high fat beef in this hearty, well-seasoned dish. The kidney beans provide extra health benefits, which include a heart healthy dose of potassium, magnesium, fiber and folic acid. And for those who love extra spicy chili, just throw in some ground red pepper or a few extra jalapenos! This dish embodies a slow-cooked comfort food, and there’s nothing better than a bowl of hot chili in the winter … so eat up, enjoy, and remember, this chili is good for your body, mind and soul!”

Chili

3 lbs. ground turkey

2 cup onions, chopped

10 garlic cloves, diced

3 jalapeno peppers, diced

1/4 tsp. salt

28 oz. can of diced tomatoes

4 cups water

1 T. red wine vinegar

48 oz. can of red kidney beans

In a small bowl mix:

1/2 cup chili powder

3 T. ground oregano

1 T. paprika

3 tsps. ground cumin

3 bay leaves

Directions:

Brown meat in a large pot, about 5-10 minutes. Add the onions, garlic, jalapeno peppers and salt. Cook, stirring often, until the vegetables are softened, about 6 to 8 minutes. Stir in the mix of spices. Cook for 2 minutes, then add the tomatoes in their juice, red wine vinegar, kidney beans, drained, and the water. Simmer, uncovered, stirring occasionally, until the meat is tender and the sauce is reduced and thickened, about 1 ½ to 2 hours.

So this winter cook up some delicious comfort foods and see what memories they evoke!