I hate goodbyes.On Thursday we dropped my sister off at the airport to fly back to school – and we might not see her again until May! My whole family was pretty bummed about her leaving, so we wanted something comforting for dinner. I made Ellie Krieger’s baked penne with cauliflower and cheese from the February issue of Fine Cooking, which was the perfect healthy comfort food dinner.
It used cauliflower puree as a substitute for the usual roux (butter and flour) used to make macaroni and cheese, and I was really impressed with how good it tasted! On the side I made a warm mushroom and arugula salad with shaved Parmesan cheese and toasted pine nuts.
And while we’re on the subject of healthy comfort food, how about some soup? This protein-packed soup has more than a serving of leafy greens per bowl and makes a perfect cold weather meal paired with some homemade Irish soda bread!
White bean, turkey sausage and kale soup
1 tbsp olive oil
1 large onion, chopped
1 large carrot, cut in half and sliced
2 stalks of celery, sliced
7 cups of chicken broth
2 cups cooked white beans
4 turkey sausages, cooked and sliced
7-8 cups chopped kale
Salt and pepper
Parmesan cheese for topping
Heat up the olive oil in a large soup pot, then add the onion and lower the heat. Slowly cook over very low heat for 7-10 minutes, then add the carrot and celery. Cook for another 10 minutes with the lid on, then add the broth and Parmesan rind. Increase the heat and bring to a boil, then cook covered for 20 minutes. Add the white beans, cooked sausage and kale, then cook for another 5 minutes. Add salt and pepper to taste.
How do you make comfort food dishes healthier?
What is your favourite winter soup?