Comfort Food – Jane's Place

A collection of personal favorites — shared from our guests’ kitchens to yours!

Comfort food is more than a recipe — it’s a memory, a ritual, a hug on a hard day.
In each episode, we ask our guests: What’s your favorite comfort food — and why?

Oil-Free Hummus: Morven’s Comfort Pick

Oil-Free Hummus: Morven’s Comfort Pick

Ingredients

425g chickpeas, drained and rinsed
125mL water
2 tbsp tahini
1 ½ tsp minced garlic
2 tbsp (40mL) lemon juice
2 tsp smoked paprika
Salt, to taste (1 tsp for full recipe)

Method

Combine all ingredients in a food processor or high-powered blender.
Pulse until all ingredients are incorporated and form a creamy consistency.
Serve!

📌 Recipe from Nicole Maree

Nachos: Lori’s Comfort Pick

Lori's all time favorite Nachos..

Nachos: Lori’s Comfort Pick

Base

1 Pound Ground Beef

1 yellow onion diced

2 Tablespoons Taco Seasoning of your choice

1 can black beans

1 bag tortilla chips (my favorite are Late July Blue Corn Tortilla Chips)

2 Cups Shredded Cheese (my favorite is Organic Valley 3 Cheese Mexican Blend)

Toppings

¼ cup pickled jalapenos

1 diced avocado

Pico de Gallo (as much as you want)

½ cup Greek Yogurt mixed with lime zest and juice of half a lime

Cooking Instructions

1. Pre-heat over to 400 degrees

2. Sautee onion and brown ground beef about 5 min

3. Add Taco Seasoning and continue to brown another 5 min or until browned and slightly crispy

4. On a rimmed baking sheet layer the chips, ground beef, black beans and cheese

5. Bake for 10-15 minutes until cheese is melted

6. Remove from the oven and add toppings. Eat while warm.

Brown Stew Chicken: Dwayne’s Comfort Pick

Brown Stew Chicken: Dwayne’s Comfort Pick

Ingredients:

3-4 lbs chicken (cut into pieces)
2-3 tbsp browning sauce (or 2 tbsp brown sugar)
2 tbsp vegetable oil
1 large onion, sliced
3-4 garlic cloves, minced
1 tbsp fresh ginger, minced
2-3 scallions, chopped
1 bell pepper, sliced
2 carrots, sliced
2 potatoes, cubed
2-3 sprigs fresh thyme
2 bay leaves
1-2 scotch bonnet peppers (whole, for heat)
2 cups chicken stock or water
Salt and black pepper to taste
1 tsp allspice (pimento)
1 tsp paprika

Instructions:

Season the chicken with salt, pepper, and half the garlic. Let it marinate for 30 minutes.
Brown the chicken: Heat oil in a heavy pot over medium-high heat. Add chicken pieces and brown on all sides (about 6-8 minutes total). Remove and set aside.
Make the base: In the same pot, add browning sauce (or caramelize the brown sugar until dark). Add onions, remaining garlic, ginger, and scallions. Sauté for 3-4 minutes.
Return chicken to the pot and stir to coat with the browning mixture.
Add vegetables and seasonings: Add bell pepper, carrots, potatoes, thyme, bay leaves, allspice, paprika, and scotch bonnet pepper.
Stew: Pour in chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes until chicken is tender and vegetables are cooked through.
Adjust seasoning and remove bay leaves before serving.

Serve over rice and peas or white rice. The key to authentic flavor is the browning sauce and letting it simmer low and slow!

Coffee: Carlotta’s Comfort Pick

Top 5 coffee brands...

Coffee: Carlotta’s Comfort Pick

Here are my top 5 favorite coffee brands:

Peace Coffee Tree Hugger Organic Signature Blend
Equal Exchange Organic Sister's Blend
Brewing Market Sumatra Mandheling Fair Trade Organic (Decaf)
Counter Culture Slow Motion Organic (Decaf)
Hunter Bay Harmony Organic (Decaf)

Peanut Butter & Jam Sandwich: Tim’s Comfort Pick

Peanut Butter & Jam Sandwich: Tim’s Comfort Pick

Crunchy, sugar free peanut butter and organic jam sandwich with a side of potato chips. Sometimes for dessert a Buster Bar from Dairy Queen or little dark chocolate/almond cookies from Trader Joe's.

Grilled Cheese with macaroni inside - Tom & Chee special: Todd's Comfort Pick

Grilled Cheese with macaroni inside - Tom & Chee special: Todd's Comfort Pick

Jonathan’s Bread: Ethan’s Comfort Pick

Baking instructions...

Jonathan’s Bread: Ethan’s Comfort Pick

Ingredients:

350 grams of King Arthur bread flour
150 grams of whole wheat flour (e.g., Turkey Red whole wheat)
325 grams of hot water (plus an additional 10 grams for later)
100 grams of fresh active sourdough starter
10 grams of fine sea salt

Equipment:

Digital scale
Bench scraper
KitchenAid with a bread hook (optional)
Proofing basket or bowl
Saran wrap or shower cap
Dutch oven
Baking sheets
Ice cubes
Parchment paper
Ulam (blade)

Preparation Steps:

Mixing the Flours:

Combine 350 grams of bread flour and 150 grams of whole wheat flour in a bowl.
Place the bowl on the digital scale and tare it to zero.

Hydration:

Add 325 grams of hot water to the flour mixture.
Mix the ingredients together using a KitchenAid with a bread hook or by hand until fully combined.

Autolyse:

Cover the bowl with a wet towel (and re-wet as needed) let the dough sit for 2 hours to autolyse.

Adding Sourdough Starter:

After 2 hours, add 100 grams of active sourdough starter to the dough.
Mix the starter into the dough using the KitchenAid or by hand until fully incorporated.

Adding Salt and Additional Water:

Sprinkle 10 grams of fine sea salt over the dough.
Add the remaining 10 grams of water to help dissolve the salt.

Mix the dough again until the salt and water are fully incorporated.

First Rest:

Cover the bowl with a wet towel and let the dough rest for 10 minutes.

Folding:

After the rest, perform a series of folds: lift, fold, and rotate the dough.
Repeat this process for 10 minutes until the dough becomes silky and uniform.

Bulk Fermentation:

Place the dough in a clean bowl, cover it with a wet towel (re-wet as needed), and put it in a warm place (e.g., 75 degrees to 80 degrees) to let it ferment for several hours until it has doubled in size.
Every hour for four to seven hours, gently lift, fold, and rotate the dough to incorporate gas and air (more gently each hour), making sure to wet your hands to prevent sticking.

Shaping and Final Proof:

With a plastic/bendable dough scraper, remove the dough from the bowl onto a lightly floured (bread flour) surface. Pull the edges up to the middle of the dough so that it makes a ball. Then, gently flip the ball so that the top is smooth with no seams. You can gently slide the sides of the ball (along the floured surface) toward the bottom/middle of the dough so as to create a nicer/rounder ball that has some surface tension.
Cover it with a towel and let it sit for 20 minutes.
Sprinkle the top with a 50/50 mix of bread flour and rice flour.
Use a bench knife to flip the dough over and gently stretch the dough into a rectangle, fold it in thirds, and roll it up.
With the bench knife, gently lift the dough and place it upside down in the final proofing bowl/basket (which should have a dry towel in it that has been floured with the flour/rice mixture). Cover it with a towel and let it sit for 1 hour to 1½ hours.

Cold Fermentation:

After the final proof, cover the dough with saran wrap or a shower cap and place it in the fridge for cold fermentation overnight. You can also keep it in the fridge for up to 2 days.

Preparing the Oven:

Preheat your oven to 500°F (260°C) with the Dutch oven inside for at least 45 minutes to bring it up to temperature.

Scoring and Baking:

Remove the dough from the fridge and place it on a sling. Flip the bowl so that the bottom of the dough is now on the bottom.
Gently remove the bowl and score the top of the dough with a bread lame (blade), cutting about a quarter inch into the dough.
Lower the dough on the sling into the preheated Dutch oven, cover with the lid, and place it in the oven.
Place a baking sheet filled with water and ice cubes on the rack below the Dutch oven and bake at 500°F (260°C) for 20 minutes.
After 20 minutes, lower the temperature to 450°F (232°C), remove the baking sheet with the water and also remove the lid of the Dutch oven, and continue baking for 30-40 minutes until the loaf is golden brown and sounds hollow when tapped. Leave a dry baking sheet under the rack with the bread.

Cooling and Storage:

Remove the bread from the Dutch oven and place the bread on a cooling rack. Let the bread cool for at least 2 hours before cutting into it.
Store the fully cooled loaf in a beeswax bag or sheet, wrapped in a kitchen towel, to maintain the crust's crunchiness.

Polish Potato Pancakes with Goulash: Nathan's Comfort Pick

Polish Potato Pancakes with Goulash: Nathan's Comfort Pick

Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes

Ingredients

For the Goulash

1.5 lb pork shoulder
⅓ cup flour
1 onion
1 tbsp pork lard
1 cup water
1½ tsp salt
1 tsp paprika powder
½ tsp black pepper
1 tbsp dried marjoram

For the Potato Pancakes

2.2 lbs (1 kg) potatoes
1 tsp salt
2 eggs
1 garlic clove (optional)
1 onion (optional)
Oil to fry

Instructions

Prepare the Goulash

Wash and dice the meat into small cubes
Mix all spices together
Coat the meat with the spice mix and refrigerate for at least 2 hours or overnight
After marinating, coat the meat with flour
Finely chop the onion and caramelize it in pork lard
Add meat and fry until golden brown
Add water, cover with a lid, and simmer for 1 hour, stirring occasionally
After 1 hour, remove the lid and let the remaining water evaporate until thick

Prepare the Pancakes

Peel and grate or shred the potatoes
Strain out the water from potatoes and collect the starch
Discard the water and keep the starch
Mix potatoes with salt, eggs, and optionally onion and garlic
Add the reserved starch and mix well
Heat oil in a skillet, place 1 tablespoon of batter, and press gently into pancake shape
Fry each side for 3 to 5 minutes
Place on paper towels to absorb excess oil
Serve hot with the goulash

Oatmeal Raisin Cookies: Kristi’s Comfort Pick

Bake 10–12 minutes, until golden brown...

Oatmeal Raisin Cookies: Kristi’s Comfort Pick

For Good Measure — Add‑Ins

Add/Use instead of, or in addition to, 1 cup raisins:

¾ to 1 cup dried cranberries or dried cherries, coarsely chopped
1 cup walnuts or pecans, semisweet chocolate morsels, or chocolate-coated raisins (see Mail-Order Sources page 350)
For a slightly lighter and more chewy cookie, replace half the butter with solid shortening (Crisco)
For a butterscotch flavor, use all light brown sugar (1½ cups), instead of granulated plus brown sugar

Special Equipment

Cookie sheets, baking parchment paper or silicone baking mat; flat paddle attachment for electric mixer

Advance Preparation

Cookies keep well up to 1 week in an airtight container, at room temperature, up to 3 weeks if refrigerated, and up to 3 months if frozen.

Yield: 50 to 55 cookies (2½- to 3-inch diameter)

Baking Time

10 to 12 minutes (or 12 to 16 minutes if baking larger cookies)

Ingredients

1¾ cups sifted all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, slightly softened
1 cup granulated sugar
1 cup packed dark or light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 cups uncooked old‑fashioned or quick‑cooking oats (not instant)
1 cup raisins

Method

Prep the oven
Position the racks to divide the oven into thirds and preheat to 375°F. Line the cookie sheets with parchment paper or wax paper.
Mix dry + wet ingredients
In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon.

Using an electric mixer, beat the butter in a large bowl until softened. Add granulated and brown sugar and beat until light and fluffy. Beat in eggs one at a time, then vanilla. Reduce speed and add dry ingredients just until well‑combined. Stir in oats and raisins.

📌 Tip: Dough can be refrigerated several hours ahead; if very firm, let soften before shaping.

Bake the cookies
Drop dough by heaping tablespoons onto cookie sheets, spaced about 2 inches apart.

Bake 10–12 minutes, until golden brown and edges are crisp but center remains slightly soft. For a crispier cookie, bake 2–4 minutes longer. Cool for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container.

Qormeh Sabzi (Green Veg Stew): Ethan’s Comfort Pick

Qormeh Sabzi (Green Veg Stew): Ethan’s Comfort Pick

Ingredients

1 large onion, halved and sliced
3 tbsp butter or margarine
1½ lb stew beef or lamb, cut into large chunks
2 bunches scallions (or green onions), chopped
1 bunch coriander (or parsley), chopped
½ cup fresh fenugreek, chopped (or 3 tbsp dried)
1 tsp turmeric
1½ tsp salt
½ tsp pepper
1 cup cooked kidney beans or October beans
1½ cups water (may increase slightly for more liquid)
2 tbsp dried lemon or 2 whole dried limes
¼ cup lemon juice or 1 tbsp citric acid

Instructions

Sauté onion in butter until golden.
Add the meat and brown on all sides.
Stir in scallions, coriander, and fenugreek. Remove from heat.
Transfer to a pot. Add turmeric, salt, pepper, beans, and water. Bring to a boil, then reduce to medium-low heat. Simmer for 40–50 minutes or ideally slow cook for most of the day.
Add dried lemon or limes. Simmer for 15 minutes more.
Add lemon juice. Keep on low heat until ready to serve.

To Serve

Serve hot over rice.

Anything wrapped in a Tortilla: Cindy's Comfort Pick

Anything wrapped in a Tortilla: Cindy's Comfort Pick

A corn tortilla from scratch with a slow roasted pulled port, with pickled onion, melted cheese, lettuce and tomato, some avocado, and, some home made red chilli.

Organic, White, and Green Tea: Ellen’s Comfort Pick

Lasagna: Erick's Comfort Pick

Lasagna: Erick's Comfort Pick

Ingredients

2 lasagna noodles uncooked

4 cups shredded mozzarella cheese divided

½ cup shredded Parmesan cheese shredded and divided

¾ teaspoon salt more to taste

Tomato Sauce

½ pound lean ground beef

½ pound Italian sausage

1 yellow onion diced

2 cloves garlic minced

36 ounces pasta sauce

2 tablespoons tomato paste

1 teaspoon Italian seasoning

Instructions

2 cups ricotta cheese or cottage cheese

¼ cup chopped fresh parsley

1 large egg beaten

Instructions

1. Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (firm) according to package directions. Drain, rinse under cold water, and set aside.

2. Meanwhile, in a large skillet or Dutch oven, brown the beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.

3. Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until slightly thickened. Taste and season with additional salt if desired.

4. In a separate medium bowl, combine 1 ½ cups mozzarella cheese, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt.

5. Spread 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with 1 cup of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.

6. Cover with foil and bake for 45 minutes.

7. Remove the foil and sprinkle the top of the lasagna with the remaining mozzarella cheese and parmesan cheese. Bake uncovered for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired.

8. Rest for at least 15 minutes before cutting.

Oxtail Stew: Thaala's Comfort Pick

Oxtail Stew: Thaala's Comfort Pick

Ingredients (Serves 6)

2 lb oxtail

1 tsp salt

1 tsp coarse black pepper

1 tsp paprika

¾ tsp ground coriander

½ tsp ground allspice

½ tsp ground ginger

2 tbsp oil

Base & Liquid

1 large onion, chopped

3 cloves garlic, crushed

2 scallions, chopped

1 tbsp fresh thyme (or 2 tsp dried)

2 tbsp tomato paste

3½–4 cups beef stock

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tbsp red wine vinegar

2 bay leaves

Method

1.Season oxtail with spices.

2. Brown deeply in oil; remove.

3. Sauté onions until soft, add garlic, scallions, thyme, and tomato paste; cook until dark.

4. Deglaze with vinegar, Worcestershire, and soy.

5. Return oxtail, add bay leaves and stock to cover.

6. Simmer gently 2½–3 hours until tender. (I braised for 4 hours and the meat melted off the bone).

7. Uncover final 20–30 minutes to thicken.

If adding potatoes, add quartered potatoes in last 30-40 min.

Serve with lebombolo (steamed bread), bogobe ba mabele (sorghum stiff porridge), lephutshi (pumpkin), and morogo (greens).

Homemade Iowa Grown Organic Regeneratively Raised Popcorn

Homemade Iowa Grown Organic Regeneratively Raised Popcorn

Ingredients and Recipe

2 cups organic popcorn kernels
3 tbsp butter or margarine
Find BIG pot with lid
Add organic oil. Cover bottom of pot and heat on medium
Add two kernels of organic yellow or white popcorn
When those two kernels pop, add enough popcorn to thickly cover bottom of pot
Cover with lid. Put bowl over pan to warm up for popped corn
When popping starts, take off bowl, continuously shake pot
When popping stops, dump into warm bowl
Drizzle 3-5 sticks of organic, farm-raised butter over corn. You can never have too much butter! What can I say...I'm from Iowa.
Sprinkle on salt and/or garlic salt. Add more salt (or your favorite seasoning) as popcorn is eaten
Have a warm towel and sharp toothpicks at the ready
Welcome to Nirvana!

Xochitl’s Chicken Tortilla Soup: Eric's Comfort Pick

Xochitl’s Chicken Tortilla Soup: Eric's Comfort Pick

(Crockpot recipe)

2 tsp cumin

2 tsp chili powder

Small can enchilada sauce

Can of corn (drained)

Can of black beans (drained)

½ white onion finely chopped

One red bell pepper diced

Small can of diced green chilies

Medium can of diced tomatoes (the roasted ones are best)

3 chicken breasts (~2# total)

Fill near to the top with chicken broth

2 hours on high, then 3 hours on low

Before serving, remove chicken breasts, shred the meat then add back into stock

Serve with freshly baked tortilla strips

Fresh avocado, cheese toppings, finely chopped jalapenos and a small dollop of sour cream

Fast Fresh Tomato-Basil Pasta + Crunchy "Gremolata" Breadcrumbs + Healthy Banana Split Shakes: Erin's Comfort Food

Fast Fresh Tomato-Basil Pasta + Crunchy "Gremolata" Breadcrumbs + Healthy Banana Split Shakes: Erin's Comfort Food

FRESH AND FROZEN

1 pkg cherry tomatoes, roughly 2 C **(see allergy subs below)**

1 big handful fresh basil leaves, roughly 1/2 C for all recipes

2 garlic cloves

2 bananas + 1 extra or more if needed for sweetness

1 C frozen cherries

DAIRY

2 T Parmesan cheese, optional **(see allergy subs below)**

3 C milk + 1 splash or more if extra banana is added **(see allergy subs below)**

PANTRY

1 1/4 C olive oil

2 to 3 C pasta of choice—I chose rigatoni! **(see allergy subs below)**

1 vegetable bouillon cube (or 1 tsp bouillon powder/paste)

1 tsp salt

1 tsp ground black pepper

1 C panko bread crumbs **(see allergy subs below)**

1 tsp dried oregano

HAVE ON HAND

1 C or 4 C water (1 C for class; 4 C for home)

Fun-Da-Mentals Kitchen Skills

blend : to stir together two or more ingredients until just combined; blending is a gentler process than mixing.

chop : to cut something into small, rough pieces using a blade.

knife skills : Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls).

measure : to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

mix : to thoroughly combine two or more ingredients until uniform in texture.

simmer : to cook a food gently, usually in a liquid, until softened.

toast : to brown and crisp food in a heated skillet or oven, or in a toaster.

Equipment Checklist

Large pot + lid

Liquid measuring cup

Dry measuring cups

Measuring spoons

Colander or strainer

Cutting board + kid-safe knife

Medium mixing bowl

Wooden spoon

Skillet (optional)

Blender (or pitcher + immersion blender)

Ingredients for Fletter's Favorite Fast Fresh Tomato-Basil Pasta

1 C or 4 C water (1 C for class; 4 C for home)

1/2 to 1 C olive oil

2 to 3 C pasta of choice—I chose rigatoni! **(for GLUTEN ALLERGY sub gluten-free/nut-free pasta of your choice)**

1 pkg cherry tomatoes, roughly 2 C **(for NIGHTSHADE/TOMATO ALLERGY sub 2 zucchini, chopped by kids)**

1 handful fresh basil leaves

2 garlic cloves

1 vegetable bouillon cube (or 1 tsp bouillon powder/paste) **(Check label for possible allergens, like gluten, soy, or nightshade, and omit if necessary)**

1 tsp salt

1/2 tsp ground black pepper

2 T Parmesan cheese, optional **(for DAIRY ALLERGY sub dairy-free/nut-free Parmesan cheese or nutritional yeast)**

Crunchy "Gremolata" Breadcrumbs

1 C panko bread crumbs **(for GLUTEN ALLERGY sub gluten-free/nut-free bread crumbs)**

few fresh basil leaves

1 tsp dried oregano

1 pinch salt

1 pinch ground black pepper

2 tsp olive oil

Healthy Banana Split Shakes

2 bananas + 1 extra or more if needed for sweetness

1 C frozen cherries

1 T olive oil

3 C milk + 1 splash or more if extra banana is added **(for DAIRY ALLERGY sub dairy-free/nut-free milk)**

Food Allergen Substitutions

Fletter's Favorite Fast Fresh Tomato-Basil Pasta Gluten/Wheat: Substitute gluten-free/nut-free pasta of your choice.

Nightshade/Tomato: For 1 pkg cherry tomatoes, substitute 2 zucchini, chopped by kids.

Gluten/Soy/Nightshade: Check vegetable bouillon cube ingredients listed on label and, if necessary, omit from recipe.

Dairy: Substitute dairy-free/nut-free Parmesan cheese or nutritional yeast.

Crunchy "Gremolata" Breadcrumbs

Gluten/Wheat: Substitute gluten-free/nut-free breadcrumbs.

Healthy Banana Split Shakes

Dairy: Substitute dairy-free/nut-free milk. Instructions

Fletter's Favorite Fast Fresh Tomato-Basil Pasta

1.boil + chop - Start by boiling 4 cups of water and 1 big pinch of salt in a large pot. While the water comes to a boil, roughly chop 1 package cherry tomatoes, 1 handful fresh basil leaves, 2 garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper and mix them together in a medium mixing bowl. When the water is boiling, pour in 2 to 3 cups of your chosen pasta. Cook for 5 minutes, then drain the pasta into a colander. The pasta should still be hard.

2. measure + simmer - Measure 1/2 to 1 cup olive oil and add that to your large pot. Turn the heat to medium low and pour in all the pasta, tomato mixture, and 1 vegetable bouillon cube. Cover with a lid and cook for 15 to 20 minutes, or until the pasta is soft and the other ingredients have formed a chunky sauce.

3. sprinkle + serve - If you and your family are feeling cheesy, sprinkle with a tiny bit of Parmesan cheese. Time to dig in! This dish pairs perfectly with an additional sprinkle of Crunchy "Gremolata" Breadcrumbs (see recipe). "Buon appetito" (Bwohn ahp-peh-TEE-toh) or "Enjoy your meal" in Italian!

Crunchy "Gremolata" Breadcrumbs

1.measure + mix - In a medium mixing bowl, measure and mix 1 cup panko bread crumbs, a few hand torn fresh basil leaves, 1 teaspoon dried oregano, 1 pinch of salt, 1 pinch of black pepper, and 2 teaspoons olive oil. Once fully mixed, you can serve right away or toast them in a dry skillet on high heat for 1 minute. Stir the whole time. This will result in a lightly browned, toasty gremolata topping.

2.sprinkle + serve - Sprinkle your tasty topping all over the top of your Fletter’s Favorite Fast Tomato-Basil Pasta (see recipe) and enjoy!

Healthy Banana Split Shakes

1.intro - These healthy banana split shakes are inspired by the time Erin was a teen, and her friend’s mom served her a “healthy” banana split. What made it “healthy” was replacing the traditional ice cream with mayonnaise! Shock and horror overtook her friend when Erin was not enjoying the treat. At that moment, Erin’s friend realized that mayonnaise and bananas were not a household staple as she had thought. The idea of a healthy banana split is still an inside joke between Erin and her friend to this day. Today, let’s skip the mayonnaise and reimagine the healthy banana split as a milkshake!

2. Measure + blend - Measure and blend 2 bananas, 1 cup frozen cherries, 1 tablespoon olive oil, and 3 cups milk until smooth. Instead of using sugar in this recipe, the bananas will add all the sweetness we need. Also, olive oil, when emulsified, can add a great richness and texture. Blend it in thoroughly. If you taste the shake and would like to add more sweetness, blend in additional banana and splash of milk.

3. pour + slurp - Serve the Healthy Banana Split Shake. Pour the drink into cups. Cheers! Enjoy!

Great Mac and Cheese: Doug's Comfort Pick

Great Mac and Cheese: Doug's Comfort Pick

GREAT MAC AND CHEESE RECIPE:

From: Mom On Timeout

ADD BACON, LOTS OF IT

Ingredients

· 16 oz elbow macaroni, cooked (or other tubular pasta)

· 1 tbsp extra virgin olive oil

· 6 tbsp unsalted butter

· 1/3 cup all purpose flour

· 3 cups whole milk

· 1 cup heavy whipping cream

· 4 cups sharp cheddar cheese shredded

· 2 cups Gruyere cheese shredded

· salt and pepper to taste

· 1 1/2 cups panko crumbs

· 4 tbsp butter melted

· 1/2 cup Parmesan cheese shredded

· 1/4 tsp smoked paprika (or regular paprika)

Instructions

1. Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.

2. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

3. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

4. Melt butter in a deep saucepan, dutch oven, or stock pot.

5. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

6. Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

7. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

8. Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

9. Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.

10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Ribeye Steak from Eagle Rock Ranch in Jefferson: Paul's Comfort Pick

Ribeye Steak from Eagle Rock Ranch in Jefferson: Paul's Comfort Pick

Paul's comfort food is a ribeye steak from Eagle Rock Ranch in Jefferson, Colo., cooked over wood pellets.