Comfort Foods

I've been a little sick this week. Just a little head cold. No fever, no aches. Just stuffy nose and head ache and lack of energy. But I know just how to treat it: mucinex (big ole horse pills that work really well on breaking up congestion in your head or chest), tylenol, and sleep. Rest and sleep work wonders for your body when you're sick.
And cats - that's the wonder drug of choice in my house. The last two days, after I've taken Abbie to school, I come home and go back to bed. The kitties get in bed with me and snuggle close. Going to sleep hearing their purrs is so sweet. When I wake up, I usually have all the cats in bed with me. Angel is usually on top of me, Friday is on one side of me and Little Man is on the other side. Or one cat is at my feet.
In the past, Baby is also one of the caregiver-kitties, but right now, she is addicted to sleeping on Abbie's bed.
Comfort food is also essential to feeling better. Today, I felt well enough to go to the grocery store. I made taco soup (not a comfort food (for me) but it is easy to make when you don't feel like cooking) and baked mac & cheese.
I have tried many mac & cheese recipes - trying to find the best one. I keep coming back to my friend Leslie's recipe, but I have modified it a bit.

Baked Macaroni & Cheese
8 oz elbow macaroni, prepared according to box directions
2-4 cups shredded cheddar cheese; depends on how cheesy you want it
1 cup milk
1 egg
salt and pepper

This recipe makes enough for a regular size casserole dish (2 quart size???).
In a sauce pan, I mix the milk and egg together and add 1-2 cups of the shredded cheese - cook over low heat, stirring often until the cheese melts.
Pour half the cooked macaroni in the dish and salt and pepper it. Pour half the melted cheese on top. Sprinkle with some shredded cheddar cheese. Add the rest of the cooked macaroni - salt and pepper it again. Pour rest of melted cheese on top. Sprinkle with shredded cheddar cheese. Bake at 350 for 20-30 minutes.

Tuna Salad

I felt the need to post instructions on how to make great tuna salad, but I also feel the need to say that I really dislike the tuna commercial where everyone is making the fish lips. And I also feel the need to tell you (the crickets) that my mom taught me everything I know about tuna salad.

Recipe:
2 cans solid white albacore tuna in spring water*
6-7 sweet gherkin pickles**
sweet pickle juice
3 hard boiled eggs***
2 spoonfuls of mayonnaise

*Growing up, my mom used the regular tuna which was tan/brown in color. That tuna is okay to use - I'm not sure if there is a difference in taste. Once I tried white tuna, I've stuck with it b/c I like the color of the salad better - to me, it looks more appetizing. Brown tuna salad reminds me of a sandwich you'd get out of a vending machine. Yuck!
** If you and your whole family loves dill pickles, I suppose you could use dill pickles. I wouldn't hold it against you, but DON'T ever serve me tuna salad with dill pickles.

Put eggs on the stove to boil. In the meantime, open and drain tuna (I usually rinse mine too). Dump tuna in a bowl and use fork to break it into smaller bites.
If you buy larger pickles than the gherkin size, you may not need this many pickles. Using a chopper, chop pickles 3-4 at a time. You can chop the pickles fine or medium; I like medium to get a better crunch and taste of pickle in the salad. Pour a little sweet pickle juice in the bowl with the tuna and chopped pickles - about 1 to 1-1/2 tablespoons. If the eggs are done, peel and chop them with the chopper. Again, you can chop them fine or medium; your choice. Depending on how "wet" you like your tuna salad, you may want to add just one spoonful of mayonnaise to start. Mix everything together and add more mayonnaise if you like - I almost always add 2 spoonfuls. I don't like a dry tuna salad, but do keep in mind that it will get juicier while it sits in the refrigerator.

You can start eating your tuna salad immediately, or you can let it chill in the refrigerator for an hour or so. Tuna salad is great as a sandwich (with fresh, soft, white bread or on toast), served with club crackers, or on celery. I've also eaten it straight.....with just a fork.

Despite being a picky eater as a child, I loved tuna salad and still do. Luckily my daughter does too so I had to make a second batch last night due to her special request.

Paul's Favorite Christmas Goodies

For Paul, it's not Christmas unless I make some of his mom's recipes. Last night, I was organizing the recipes I usually make at Christmas. I've got to start making a shopping list. The Christmas Cake has lots of ingredients.
Even if I make recipes for sweets or appetizers that are new and delicious, Paul still craves and asks for the foods he had growing up.
Here are some of his favorites:
Liverwurst Pate
Veronica's Squares
Rum Balls
Shortbread Cookies
Christmas Cake

I hope I haven't forgotten anything. I don't always have time to make all of these. Last night, I asked Paul if he'd rather have rum balls or shortbread cookies. He couldn't make up his mind so I guess I'll make both.

My family has sampled some of Paul's family's holiday dishes, and they now ask that I make these for them too. They like:
Christmas Cake - my mom does
Liverwurst Pate - my brother and dad particularly like this
Crabmeat Spread - everybody likes this and gets mad if I don't make it
Mexican Dip - ditto the crabmeat spread comment

Best Waffle Recipe from the Best Cookbook

I can't claim to be the best waffle maker because my waffle iron does all the work. It sets its own temperature, it sets the cooking time and beeps when the waffle is ready, and it provides the exact measurement for waffle batter. And the recipe is not my own either, but I did make one addition that Paul and I think improved the original recipe. I got the recipe from my red Better Homes and Garden New Cookbook, copyright 1989. I think every kitchen should have this cookbook. It has 19 chapters, lists meat cooking times, weights and measures (2 cups = 1 pint), lists emergency substitutions, and has a "special helps" chapter. This is my "go-to" cookbook when I question other recipes (3 cups of flour sounds like too much, what does my red cookbook say), when I can't remember how many minutes to boil an egg (I can't keep little bits of info like this in my head; I start wondering if it is 4 minutes, 7 minutes or some other amount and you have to get it exactly right if you don't want a raw yolk), and when I need directions on how to make a cup of coffee (I just learned how in the past year or so).
Here is the recipe with my one * addition:

The Best Waffles
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup white granulated sugar *
2 egg yolks
1 3/4 cup milk
1/2 cup cooking oil
2 egg whites
In a mixing bowl, combine flour, baking powder, salt, and sugar. In another bowl, beat egg yolks and add milk and then oil. Add egg mixture to flour mixture. Stir just til combined but still slightly lumpy.
In a small bowl, beat egg whites until stiff peaks form (tips stand up straight). ***I think the beaten egg whites are the key to making these the best waffles. I think it adds a crispness to the waffle. I am lazy and do not beat my egg whites with a mixer. I use my hand and a fork and my muscles give out before stiff peaks form. I just add whatever consistency I get to the waffle batter. Gently fold egg whites into waffle batter, leaving a few fluffs of egg white. DO NOT OVERMIX.
Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle maker. Close lid quickly and do not open during cooking. Bake according to manufacturer's directions. Makes 3-4 waffles (I find that it makes about 5 waffles).
Yummy!