Take Comfort in Food

Like most people, I turn to food for comfort in times of stress. While that may not always be the most healthy thing to do (depending on what you eat), it sure can make you feel better.

And with the flood raging up and down the Red River Valley, I’m sure a lot of people are taking comfort in food.

With that in mind, I used a McClatchy Tribune story about comfort food on the Herald food page this past week. The story featured a recipe for tuna noodle casserole, which looked quite tasty, and also talked about other comfort foods.

The top one, in the opinion of the author, was chocolate. I’m sure a lot of your would agree. Ruth Christianson of Grand Forks does. While talking to her about comfort foods, she said chocolate tops her list. In fact, she planned on making cupcakes for her husband Dale’s  birthday that were filled with cream cheese and, you guessed it, chocolate, in the form of minichips.

I told her my favorites were mashed potatoes, meatloaf and apple crisp, with a scoop of ice cream. After that conversation, my thoughts turned to making a 9-by-13-inch pan of apple crisps this weekend.

I can’t think of a better way to forget about the Red River.

If you’re in the same boat as me and want to give the apple crisps a try, the recipe is below, along with a tasty one for meatloaf sandwiches with spicy mayonnaise.

If not, just tuck them away for a rainy day.

P.S. The Feeding the Village First" discussion Sunday at UND has been canceled.

Northwood School Apple Crisp

6 cups apples 1 cup flour
1 cup white sugar
1 cup brown sugar
1 cup oatmeal
1 cup butter
Cinnamon to taste
Pinch of salt
    Put apples in a 8-by-13 inch baking dish. Cover with white sugar and sprinkle cinnamon on top of mixture.
    Mix the remaining ingredients to form the topping. When mixed thoroughly, put crumble on top of apple mixture.
    Bake at 350 degrees for 50 to 55.
 

Meatloaf Sandwiches with Spicy Mayonnaise
1/3 cup regular or light mayonnaise
1 canned chipotle chili, chopped
1 tablespoon freshly squeezed lime juice
¼ teaspoon each: salt, freshly ground pepper
4 slices sourdough bread or other rustic bread
4 thin slices leftover meatloaf
Baby lettuces
    Mix mayonnaise, chili, lime juice, salt and pepper in a small bowl. Spread over each of the bread slices.
    Place 2 slices of the meatloaf on 2 of the bread slices. Mound lettuces generously on top. Cover with remaining bread slices. Cut sandwiches in half.
    Yield: Serves 2.
    Approximate nutritional information per serving: 678 calories, 61 percent of calories from fat, 45 grams fat, 10 grams saturated fat, 123 milligramsg cholesterol, 38 grams carbohydrates, 26 grams protein, 1,093 milligrams sodium, 2 grams fiber.

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