Eat Local: Comfort Me

November 20, 2014 § 4 Comments

FINALLY we’ve been getting some much-needed rain here in the 650. (Damn, wish I’d remembered to cover the patio furniture before that started!) Unfortunately, for those of us prone to sinus-related misery — colds, infections, allergies, and the like — the season’s first round of feeling-under-the-weather ick has blown in with the rain. Ugh.

Yes, I’ve been a frequent flier with this sort of thing, so I have refills of the appropriate pharmaceuticals on speed dial, but I usually go there as a last resort. I’d rather fight the bugs with extra sleep, homemade nourishing food, and lots of filtered water. The problem is that when you’re feeling all draggy-ass and foggy-brained, you don’t really want to be in the kitchen cooking anything. And yet, this is the time when you want — maybe even crave — comfort food: something warming, flavorful, and easy to eat. (Somehow crunchy and raw food just don’t cut it when you’re feeling under-the-weather.)

But what to do when you feel rung out, sniffly, and just want to curl up in a blanket fort? Unless you have a staff of minions anticipating your every need, figuring out what to eat — let alone cook — seems like too much trouble. Here’s where a little advance planning can go a long way. No, I don’t mean stocking up on canned soup and frozen meals. While those might be quick and easy choices, the added salt, fat, and sugar aren’t doing your body any favors. And well, there’s something about homemade that just hits the spot when you’re feeling all yucky. Keeping vegetable stock and some prepared (washed and chopped) vegetables on hand can go a long way toward easy-to-make, comforting dishes that can help you feel better.

Soup
I know I’ve been hit with a bug when I start craving soup — a bowl of steamy, flavorful broth brimming with a colorful assortment of bite-sized pieces of perfectly cooked carrots, potatoes, and leeks.

Comforting, nourishing vegetable soup made with homemade vegetable broth

Comforting, nourishing organic vegetable soup made with homemade vegetable broth

Here’s where having a batch of Spring Vegetable Broth (I should have called it “Any Season Broth” because it really is) on hand in your refrigerator or freezer is a lifesaver. So, on those days when you need soup — oh snap! — you’re all prepared. Heat up the broth and add whatever you’ve got handy — prepared or leftover vegetables, pasta, rice, tofu, last night’s grilled chicken — simmer on the stove top for about 20 minutes, et voilà: comfort food.

Tip: Need a pointer to a foolproof vegetable soup recipe? Try Chow’s Basic Vegetable Soup. The recipe is really versatile, so you can use whatever you’ve got in the refrigerator or pantry.

Roasted Vegetables
Roasted vegetables are always on in my house. Carrots and sweet potatoes are at the top of my list, and I usually make enough for leftovers (and oh, how those leftovers come in handy when I don’t feel like cooking!). Their bright orange color and roasted, sweet flavor complement so many dishes. Plus they’ve got that whole Vitamin A, good-for-you thing going on.

Roasted carrots (fried sage leaves optional)

Roasted carrots (fried sage leaves optional)

As far as comfort food goes, you can’t beat roasted vegetables for a satisfying flavor-texture combination. Best right from the oven, they’re earthy, slightly caramelized, a little crispy around the edges, with a texture that falls between soft and al dente when you bite into them.

Prep is minimal: cut the vegetables into evenly sized pieces (after washing/peeling as you like), toss them in olive oil, season them with salt and pepper, and roast them in the oven for 20-40 minutes. Sweet potatoes are on the low end of that range, carrots on the higher end. Other root vegetables will fall somewhere in between.

Sweet potatoes ready for roasting

Sweet potatoes ready for roasting: season them your way! Add savory seasoning with salt and pepper, garlic, crushed red pepper. Or, go sweet with a little cinnamon and sprinkling of brown sugar.

Tip: You can make small batches of roasted sweet potatoes in your toaster oven. Preheat the oven to 400℉. Line the baking tray with two layers of foil, then spread the prepared sweet potato pieces onto the tray. Bake for about 20 minutes, flipping the sweet potato pieces halfway through cooking so that the bottoms don’t get too crispy or dark.

Sautéed Greens
Kale, spinach, beet greens, chard greens, and even radish greens can all be sautéed for a healthy, flavorful dish. Need a place to start? Try this Savory Kale Saute recipe, substituting other greens if you like. Aside from being a good source of vitamins and protein, sautéed greens are quick-cooking, filling, and can be paired with pasta, scrambled eggs, soup, or roasted vegetables (see what I did there?).

Quick, savory kale saute with garlic and roasted red pepper

Quick, savory kale saute with garlic and roasted red pepper

Tip: Give yourself a break and split up the prep and cooking times. Wash, dry, then chop or chiffonade your greens and store them in an closed bag or container in the refrigerator until you’re ready to sauté.

Added Bonus: Garlic, Ginger, and Crushed Red Pepper
The power trio of garlic, fresh ginger, and crushed red pepper (yes, together!) are tasty and healthful additions to soups, roasted vegetables, and sautéed greens. All three have therapeutic properties that can help you fight off bugs:

Sure, that’s all good, but flavor is the big draw here. The combo of spicy, earthy, and slightly sweet really amp up the flavor of a dish, making it more interesting and complex. (Helpful if your senses of taste and smell have taken a hit from the winter nasties.)

That’s how I’m trying to handle the latest round of the sniffles. What’s your feeling-under-the-weather comfort food?

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