Category Archives: comfort food
You’ve seen these matzoh balls before, but on a snowy day like today, a nice, hot soup is what the doctor ordered. Stay safe and warm, everyone!
I’m at home sick from work and class today with a very upset stomach. Times like these make me want to seek out some chicken soup… *any* chicken soup.
Right now, I have to go for the stuff in a can , but even Progresso doesn’t quite stand up to lugaw (a Filipino porridge cooked in meat broth) or even Dan’s matzoh ball soup… Even though there’s more food in that mazoh-ball soup than in the can of Progresso, the mazoh-ball soup’s soft chicken and veggies are *very* upset-tummy friendly.
For that matter, so are the matzoh balls…
For now, I’m just going to have to keep dreaming, resting, and self-hydrating…
PS – Sorry, no written-out recipe for this one. Dan says he kind of does Rachael Ray-esque eyeballing when cooking it (as I see others just rolling their eyes).
3 pounds of baby carrots are used as well as some celery and onion (essentially a mirepoix). Chicken and dill round out the soup. The matzoh balls are created using the instructions on a packaged mix.
There’s a small Filipino Grocery Store on the way home from one of our friends, so after our last visit we decided to stop by and buy a pack each of longanisa (a sweet Filipino sausage) and pandesal to have for breakfast the next day. While I much prefer to have my mom’s version of both, and I’ll learn how to make longanisa for myself sometime soon (and/or have time to make pandesal), these sure didn’t disappoint either of us (It was Dan’s first time having both).
Granted, I think Kraft’s macaroni and cheese is OK, but I much prefer the homemade stuff. 😉 Dan made this batch of mac-and-cheese the other day using his mom’s recipe.
Combine the following in a large pot:
1 cup flour
4 cups milk
Bring the ingredients to a boil on stove set to medium heat. Sautee 2 tbsp onions with a stick of butter. Add the sauteed onions to the mixture in the pot. Add 4 cups of shredded cheese. Mix thoroughly and cook on medium heat until the cheese is fully melted. Once the cheese is fully melted, cook on low heat, stirring occasionally. (Note: This produces a thick sauce. For a less thick sauce, use less flour and/or more milk).
Cook 1 pound of pasta until it is al dente. Once the pasta is done, combine with the sauce in the large pot. Stir until the pasta is fully coated. Pour the contents of the pot into a 9×13 inch roasting pan. The mixture should be 2 to 3 inches deep throughout the pan. Liberally pour bread crumbs on top. Cook for 15 minutes at 400 degrees.
Substitutions: Dan uses grated parmesan-romano instead of bread crumbs atop the mac/cheese.
Conisdered in many respects to be the national dish of the Philippines, Adobo is the quintessential Filipino comfort food. It’s a simple dish consisting of something (often meat, but sometimes vegetables — sometimes both) cooked with vinegar, soy sauce, garlic, bay leaves, and peppercorns. It differs from its counterpart in Latin American/Southwestern cooking in a few ways: Tomatoes and chilles are often not found in the Filipino version, and Filipino Adobo is more akin to a stew than a meat rub.
The recipe I most often use is Corrine Domingo’s found on the Food Network:
4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves
Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.