Your Favorite Pantry-Based Comfort Meals
- litchick Mar 16, 2007 04:24 PM
As a blizzard descends on Boston, I am craving that kind of comfort food that speaks of childhood and home and warm things -- especially those meals that can be assembled from a decently stocked freezer and pantry. I've got tonight covered with an adaptation of my mom's classic chicken on rice recipe. What are your favorites? Share, and I'll try a few this weekend!
And in the spirit of sharing, here's the recipe for chicken on rice (one of the few things I'm addicted to that relies on things like cream of mushroom soup and dry onion soup mix!)
Momma Litchick's Chicken on Rice
Preheat oven to 350.
Take your favorite assemblage of skin-on chicken pieces (skinless works too, it's just not as tasty), sprinkle both sides with salt, pepper, and paprika, and brown them skin-side-down in a hot oven-safe pan, lightly coated with your favorite oil. When browned, remove chicken from pan, and deglaze the pan with a little chicken broth/stock -- just enough to dissolve the fond. Turn off the burner and assemble the rest of the dish.
Into the pan (which still has the small amount of deglazing liquid), pour in one cup of uncooked white rice, making an even layer. Place the chicken pieces on top of the rice (skin side up). Spoon (undiluted) cream of mushroom soup evenly around the pan, spreading some on top of the chicken pieces. (It will be gloopy.) Sprinkle the contents of one package (or one-half package, if you prefer) of Lipton's Dry Onion Soup Mix over the contents of the pan. Next, pour 2c of chicken broth/stock into the pan. Use a wooden spoon or spatula to break up the gloopy mushroom soup bits a little. Finish with a generous sprinkle of good paprika (I like Penzey's Spanish Smoked Paprika for this) over the contents of the whole pan. For me, the more paprika the better, but do this to your taste.
Cover the pan (foil will do) and put the whole sh'bang into the over for an hour. After an hour, uncover the pan and cook for another half-hour. Then you're done!
Sometimes I like to include sauteed onions with the rice; or to include cauliflower florets, broccoli florets, or mushroom pieces nestled into the pan next to the chicken. Also, you can get away with this whole dish without browning the chicken first. I find it adds a nice layer of flavor, but it's not necessary if you're pressed for time.
There is a long thread on the topic of cooking out of the cupboard/pantry that has some really great ideas. Check it out.
However, I am confused by your use of a chicken. Personally, cream of mushroom soup and onion soup mix are not an option for me, even for desparation dinners. I just do not like those oversalty processed flavors. The one exception is a family crab dip they insist on for Thanksgiving although I have found an alternate I am going to use next time.
Although lots of folks on CH might not use prepared soup, I'm not sure why it would be confusing that one person would like it. We all have different tastebuds, and comfort food, especially, is something that is so connected to childhood flavors-some of us love stuff we had as kids that we might never start eating as adults.
I love a good meatloaf on a night like you are describing. My "recipe" is as follows:
1 # lean ground beef
1# ground veal
panko bread crumbs
freeze-dried onions (the ONLY recipe I ever use them in!)
1 small can tomato sauce
salt and pepper to taste
Bake at 350-375 for about an hour.
I serve it with baked potatoes and baked squash. I figure if I'm going to heat up the oven, I'll efficiently use the electricity!!!
Stay warm and enjoy! I'm in Oregon and you probably don't want to know that it was 68 today and I planted primroses...so I won't tell you that! :-)
Thanks for sharing your recipe, LitChick....it's wonderful to have comforting recipes on hand for dreary weather. I've got a few chicken thighs in my freezer and half a envelope of onion soup mix from Super Bowl entertaining...maybe I'll give your mom's recipe a try.
As refined as the palate can become, some comfort foods (even those based on processed ingredients) never lose their soothing qualities. As long as it tastes good.... :)
Very simple pasta dish, I made it the other night:
Cook some spaghetti/fettucini/pasta of your choice
In a pan, heat equal portions of butter and olive oil
Fry some anchovies in the butter and olive oil
Add cooked pasta, along with some of the pasta water
Add parmesan cheese (I use locatelli)
I like it simple, of course if you had some sundried tomatoes or black olives on hand that wouldn't be bad either, add a dash of worcestershire, etc. etc.
I do a dish like this, but I first *nearly* burn lots of sliced garlic in olive oil, then add and dissolve the anchovies. Add more olive oil, if needed, and toss cooked spaghetti in it. Parsley would be a good idea, but not necessary--just make sure all parties present have some, especially if there's any kissing on the menu.
Continuing the recurring pasta-based theme, my favorite was from my mom, who no doubt simply found it floating around in the Midwestern milieu: cook and drain a pound of elbow macaroni. Brown a pound of ground beef, add chopped onion and green pepper, cook until transparent. Add a can each of chopped tomatoes and red kidney beans plus the macaroni, season to taste, cover and simmer until you can't stand to wait any longer. With grated cheddar cheese added, our school cafeteria called this "Marietta." We had no name for the uncheesed version.