comfort food Archives - The Katherine Barnett Team

Rack of lamb is a family favorite, especially during the fall. This recipe begins by pan-searing the lamb to render the fat and achieve a beautiful caramelization, followed by a generous coating of a flavorful herb sauce. We typically serve the lamb with mint jelly, but I also enjoy pairing it with a garlicky, lemony mint yogurt sauce. If you’re serving it as part of a buffet, plan for at least two chops per person.

Ingredients

2 racks of lamb, frenched, about 1.5-2 lbs each
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh thyme
2 cloves garlic
1/4 tsp shawarma seasoning blend, or your seasoning of choice, optional
1/4 cup vegetable oil
kosher salt and black pepper to taste

Instructions

Preheat your oven to 450ºF
With a sharp knife, score the fat cap of the lamb, this will help the fat render. Season the outside with about 1 tsp of kosher salt per rack and let rest at room temperature for about 20-30 minutes.
Preheat a large stainless steel pan over medium heat. Add about 1 tbsp of vegetable oil to coat the pan. Pat the lamb dry with paper towel before searing. Sear the lamb racks, fat cap side down, until golden brown, about 5-7 minutes. Sear 1 at a time if needed.
While the lamb is searing, make the herb mixture. In a mortar and pestle combine the fresh herbs, garlic, dry seasonings, and a heavy pinch of kosher salt and mash into a fine paste. Alternatively, you can hand-chop the herbs and grate the garlic on a microplane or process with an immersion blender or food processor. Add 3 tbsp of vegetable oil and mix to combine.
Transfer the seared lamb racks to a foil line sheet pan with a wire rack, fat cap facing up. Coat in the herb sauce then transfer to the oven for 10-15 minutes for medium rare. Cover the bones with foil if they begin to burn.
Serve with mint jelly.

Inspo: Wishbone Kitchen

There is simply nothing more comforting than coming home from work, and enjoying a nice bowl of this healthy, comforting meal.

INGREDIENTS

2 tablespoons olive oil or avocado oil
3 slices of cubed bacon leave out for a vegan option
one finely diced onion
2 small finely cubed carrots
1 finely chopped celery stalk
3 minced garlic cloves
salt + pepper to taste
1 teaspoon paprika
1 tablespoon dry oregano
1 tablespoon tomato paste
1 cup of dry lentils soaked in water for 60 minutes
1 cup plain tomato sauce
4 cups unsalted vegetable stock
3 cups water
handful of fresh chopped parsley

INSTRUCTIONS

Soak 1 cup of lentils in four cups of cold water for a minimum of one hour. Rinse and drain.
In a big pot on the stove, add the oil and finely chopped bacon. Let it crisp up on medium heat. I like to discard 3/4 of the oil once the bacon is cooked and leave a little in the pot before adding the onions but feel free to leave it if you wish.
Add the finely diced veggies (onions,celery,carrots) and sauté for a few minutes until soft. Add the garlic, and stir. Add oregano, salt, pepper, and paprika, to taste. You can always taste and adjust for salt as you cook. Sauté the garlic for one minute, add the tomato paste and stir.
Add the strained lentils to the pot along with the tomato sauce. Add the vegetable broth and water. Let it come to a boil, reduce the heat to medium-low and cook until the lentils are soft. This should take 35-40 minutes.
When the lentils are cooked, take the pot off the heat, add a handful of finely chopped fresh parsley. Enjoy

Notes

Leave out the bacon if you are vegan or cannot eat bacon and simply proceed to sautéing the onions, celery, and carrots.
Can also add kielbasa in lentil soup instead of bacon or simply leave out any meat for a plant-based option.
Can use all unsalted vegetable stock or all water.
If you find that the soup is too thick, you can always thin it out with more unsalted broth or water.
Soak the lentils for a minimum of one hour to overnight in cold filtered water. Drain before adding in the soup.
This soup can freeze, but be mindful it will thicken as it cools and sits. You can always add more broth or water to thin it out.

comfort food soup vegan

An easy peach crisp recipe with oatmeal and walnut streusel topping and juicy fresh peaches. A great recipe and the perfect summer dessert to use your summer peaches.

INGREDIENTS

PEACHES

2 ½ pounds ripe peaches
¼ cup granulated sugar
2 Tablespoons all-purpose flour
1 Tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
¼ teaspoon salt

CRISP TOPPING

½ cup soft brown sugar
¾ cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup rolled oats (or quick oats)
½ cup cold butter, cubed
½ cup chopped walnuts

INSTRUCTIONS

Slice the peaches into ½ an inch (1.3cm) slices and add them to a large bowl. Pour over the granulated sugar and toss to coat. Let the peaches sit in the sugar at room temperature for around 30-40 minutes.
While the peaches are sitting, begin the crisp topping. In a bowl, whisk flour, brown sugar, spices, and salt together. Add in the cold butter cubes and use your fingers or a pastry cutter to rub it in until you achieve pea-sized pieces. There will be a few dry bits but that’s fine. You can also use a food processor for this.
Stir the oats and the chopped walnuts into the butter-flour mixture. Set it aside in the refrigerator.
Preheat the oven to 350°F(180°C).
When the peaches have sat, drain them and reserve some of the juice. You’ll need to reserve around ¼ cup of juice. If there is more than that, discard it (or use it in a cocktail perhaps!)
Add the peaches back to a bowl and pour over the reserved juice, flour, lemon juice, lemon zest, salt, and vanilla, Toss it all together.
Layer the peaches into a baking dish.
Crumble over the topping, so that all the peaches are covered.
Bake for around 45 minutes until the top is a deep golden brown and the peach juice is bubbling at the edges.
Let it cool for around 15 minutes before serving to allow the juices to thicken up. Serve with a scoop of vanilla ice cream. Peach crisp is great served warm, at room temperature, or cold.

comfort food healthy dessert peaches

This Cauliflower Rice Risotto is a fantastic, veggie-forward side dish that pairs well with any protein.

Ingredients

2 Tbsps olive oil
2 Tbsps clarified butter or ghee
1 sweet onion, finely diced
16 oz fresh or frozen cauliflower rice
4 garlic cloves, pressed
1 cup milk of choice (dairy or non-dairy)
2 Tbsps GF flour
sea salt and ground pepper, to taste
1 cup parmesan cheese
a few sprigs of fresh thyme

Instructions

Heat your oil and butter in a large skillet over medium heat.
Add the onion and saute until soft. Stir in the cauliflower rice and garlic.
Cook stirring frequently until the cauliflower rice is just tender, around 6-8 minutes.
Meanwhile, in a medium bowl, whisk your milk and flour together until smooth.
Season the cauliflower with sea salt and pepper to your taste.
Pour in the milk mixture and cook, stirring continuously until the sauce thickens.
Stir in the parmesan cheese and fresh thyme leaves, then remove from the heat.
Garnish with a few more fresh thyme leaves and a pinch of freshly grated parmesan cheese if desired.
Serve immediately and enjoy!

comfort food healthy meals side dish

These Glazed Gingerbread Donuts are like eating your favourite molasses ginger cookie in donut form!

Ingredients

For the Donuts

1 Cup white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
1/4 teaspoon salt
1/4 Cup brown sugar
1 egg
3 Tablespoons molasses
1/3 Cup milk
1 1/2 teaspoons vanilla extract
3 Tablespoons butter, melted

For the Frosting

1 Cup confectioner’s sugar
1 Tablespoon hot water
1/2 Tablespoon + 1/2 teaspoon milk
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees Fahrenheit. Lightly spray donut pan with non-stick cooking spray.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt, and brown sugar.
In a small bowl, whisk together egg, molasses, vanilla extract, milk, and butter. Add wet ingredients to dry ingredients and stir until just combined.
Transfer batter to a pastry bag or a plastic bag with a corner cut off. Pipe batter into donut pan filling each cavity about 2/3 full.
Bake for 8 minutes or until edges just start to turn golden brown. Transfer to a wire rack to cool.
While donuts are cooling, stir together all ingredients for the frosting. You may need to add up to another 1/2 teaspoon of milk to reach desired consistency. Dip tops of donuts into glaze and return to wire rack. Top with sprinkles and allow glaze to harden before serving.
Best served same day but leftovers can be stored in an airtight container.

baking Christmas Christmas treats comfort food desserts donuts holiday

Warm up those bellies throughout the fall & winter seasons with a big comforting bowl of Hearty Beef Stew!

Ingredients

1 Tbsp olive oil or avocado oil
2 lbs beef chuck stew meat, cubed into 1″ pieces
1 onion, chopped into big chunks
2 carrots, peeled and cut into rounds
2 celery ribs, chopped
sea salt and freshly ground black pepper, to taste about 1/2 teaspoon each
3 fresh garlic cloves, chopped
2 Tbsps chopped fresh rosemary
1/4 cup tomato paste
2/3 cup red wine ( substitute wine for additional bone broth)
2 cups low-sodium beef bone broth
1 lb sweet potatoes, cubed
12 oz baby mushrooms
2 bay leaves
freshly chopped parsley, for garnish

Instructions

Heat the oil in a large dutch oven over medium heat. Add beef, in a few separate batches, and cook until nicely golden brown, about 10 minutes. Set aside on a plate.
In that same preheated pot add in your onions, carrots, celery, and sauté stirring occasionally, 4-5 minutes.
Stir in your garlic, rosemary, and tomato paste.
Return the beef back into the pot, then add in potatoes, mushrooms, and bay leaves.
Pour in the wine and broth.
Cover your pot and simmer, over low heat, until beef and potatoes are very tender, about 40 minutes or so. Remove bay leaves.
Garnish with freshly chopped parsley and serve warm.

comfort food healthy meals recipe

Green Lentil Curry is easy lentil curry recipe with green or brown lentils, coconut milk and simple Indian spices. Cook on a stove, in slow cooker or Instant Pot, or make a freezer meal.

Ingredients

1 large onion finely chopped
6 garlic cloves crushed
1 tsp coconut oil
1 tsp turmeric
1/2 tsp coriander ground
1 tsp curry powder
1 tsp cumin
1 1/4 tsp salt
14 oz can coconut milk full fat
6 oz can tomato paste
2 cups green lentils uncooked & rinsed
3 cups water
Cilantro and/or green onions for garnish
Greek yogurt and avocado for serving

Instructions

Stovetop: Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let stand 5 minutes.
Slow Cooker: Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
Transfer to a slow cooker and add coconut milk, tomato paste, water and green lentils. Stir to combine, cover and cook on High for at least 3 – 4 hours or on Low for 6 – 8 hours.
Instant Pot: In Instant Pot, add ingredients in exact same order: onion, garlic, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir!
Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. After do Quick Release to release the pressure by turning the valve to Venting.
Serve hot garnished with cilantro/green onions.

Store and reheat: Leftovers keep fresh in the fridge in an airtight container for 5-6 days. Reheat by simmering on low with a splash of water or broth, in a small pot while covered and stirring once or twice. Shouldn’t take more than 5 minutes.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw curry in a fridge overnight or on a counter for 5-6 hours.

How to Make a Freezer Meal:

Instant Pot: In a gallon size Ziplock bag, add all ingredients, except water and garnishes, finishing with tomato paste on top (very important for Instant Pot). Let as much air out as possible, seal and freeze for up to 3 months. Pressure cook on High from frozen with 3 cups of water for 25 minutes with Quick Release.
Slow Cooker: Pan fry onion and garlic with spices sauteed for 30 seconds at the end. Transfer to a gallon size Ziploc bag with remaining ingredients, except water and garnishes. Let as much air out as possible, seal and freeze for up to 3 months. Then cook from frozen with 3 cups of water on Low for 9 hours or on High for 5 hours.

comfort food healthy meals

Cauli-Mac and Cheese Bake is the perfect side dish and will satisfy all your comfort food cravings without all of the guilt. It’s creamy, savory and has a texture that tricks you into thinking you are eating mac and cheese. You will LOVE this delicious low-carb or keto cauliflower bake recipe.

Ingredients

Cauliflower Mac and Cheese

1 large head cauliflower
1/2 cup heavy cream
2 ounces cream cheese at room temperature
2 tablespoons unsalted butter
1 1/2 teaspoons Dijon mustard
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 cup sharp cheddar cheese shredded
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
2 tablespoons fresh parsley chopped

Almond Flour Crumbs (optional)

2 tablespoons unsalted butter
1/2 cup blanched almond flour

Instructions

Cauliflower Mac and Cheese

Preheat oven to 350°F (if making the almond flour crumbs).
Bring a large pot of water to a boil over high heat. Add the cauliflower and cook until tender, 5 to 7 minutes. Drain and set aside.
In the same pot over medium heat, mix together the heavy cream, cream cheese, 2 tablespoons of butter, Dijon mustard, paprika, salt, and pepper. Cook, stirring constantly, until smooth.
Add the cheddar and stir until the cheese is melted and the mixture is smooth.
Add the cauliflower back to the pot and toss gently until it’s completely coated in the cheese sauce.
At this point, you can transfer the cauliflower to a large bowl, sprinkle with the parsley, and serve it as is, or transfer the cauliflower mixture to a large baking dish and make the almond flour crumbs then bake.

Almond Flour Crumbs (optional)

Melt the remaining 2 tablespoons of butter and stir in the almond flour with a fork until it resembles crumbs. Sprinkle on top of the cauliflower.
Bake, uncovered, for 20-25 minutes or until the crumbs start to lightly brown.
Garnish with the fresh parsley and serve hot.

Tips

Garnish with bacon bits
For the best melting and texture, shred the cheddar from a block.
Store leftovers tightly covered in the refrigerator. Use within 5 days.

comfort food gluten free healthy meals keto low carb

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