Comfort foods soothe during trying times

    As we struggle with social distancing, working from home and viral classes during the coronavirus pandemic, we all need a little comfort.
    A perfect way to provide that is through comfort foods. Although these foods vary from person to person and region to region they are generally dishes we grew up with and turn to in stressful situations.
    They are typically inexpensive and easy to prepare, although in recent years many comfort foods have been redefined by restaurants using less common ingredients and more complicated techniques.
    You can do that yourself. Take the foods of your childhood and elevate them with ingredients from your pantry, using different herbs and seasonings.
    Try varying the ingredients a little, too, perhaps using a different cheese or type of mushroom instead of the traditional ones.
    Make them healthier by using ground chicken or turkey instead of beef, or go meatless by incorporating meat substitutes.
    Some common examples of comfort foods include meatloaf and mashed potatoes, chicken noodle soup and beef stew.
    Following are a few recipes for typical comfort foods — some with a twist — from delish.com.

delish.com

Chicken Parm Soup

1 tablespoon extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoon crushed red pepper flakes
1 15-ounce can diced or crushed tomatoes
6 cups chicken broth
8 ounces penne
3/4 pound cooked chicken breast
1-1/2 cups shredded mozzarella
1 cup. freshly grated Parmesan
1 tablespoon freshly chopped parsley
Kosher salt
Freshly ground black pepper

    Heat oil in a large pot over medium heat. Add onion and cook five minutes, stirring, until soft. Add garlic and cook one minute, until fragrant. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.
    Add penne and cook eight to 10 minutes, until al dente.
    Add chicken, mozzarella, Parmesan and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.

Fettuccine Alfredo

Kosher salt
1 pound fettuccine
1/2 cup heavy cream
1/2 cup butter
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
Freshly ground black pepper
2 tablespoons chopped parsley

    In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup pasta water, then drain.
    In a large skillet over medium heat, add cream and butter. Cook until butter is melted and the cream is heated through. Whisk in Parmesan and season with salt and pepper.
    Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediately.

Cheesy Chicken Broccoli Bake

1 tablespoon extra-virgin olive oil
1 cup small yellow onion, chopped
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1 cup white rice
2-1/2 cups low-sodium chicken broth
1 cup heavy cream
2 cups broccoli florets
1 cup shredded cheddar
1/4 cup panko bread crumbs

    Heat oil in a large oven-safe skillet over medium-high heat. Add onion and cook five minutes, stirring, until soft. Add garlic and cook one minute, until fragrant. Add chicken and season with salt and pepper. Cook about six minutes, stirring occasionally, until golden.
    Stir in rice, heavy cream and 1 cup broth. Bring to a simmer and cook about 15 minutes, until rice is tender. Add remaining broth, broccoli and cheddar cheese and cook about 10 minutes, until broccoli is tender and cheese is melty.
    Heat broiler. Sprinkle chicken mixture with bread crumbs and season with salt and pepper. Broil about two minutes, until golden and crispy.

Meatball Sub Soup

For meatballs:
1 pound ground beef
1/2 cup Italian bread crumbs
2 cloves garlic, minced
1/4 cup fresh Italian parsley, chopped
1 teaspoon crushed red pepper flakes
Kosher salt
Freshly ground black pepper
For soup:
2 tablespoons extra-virgin olive oil
1 large onion, diced
1 large clove garlic, minced
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
3 cups low-sodium beef broth
1 cup skim milk
3 cups shredded mozzarella
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
Baguette slices, for serving

    In a large bowl, combine ground beef, bread crumbs, garlic, parsley and crushed red pepper flakes and season with salt and pepper. Roll into meatballs and transfer to a baking sheet lined with parchment paper. Bake in a 350-degree oven for 15 minutes, until browned and cooked through, then heat broiler.
    Heat oil in a large pot over medium-high heat. Add onion and cook six minutes, until soft and golden, then add garlic and cook one minute, until fragrant. Add tomato paste and stir until combined, then add tomatoes, beef broth, and milk and stir until combined.
    Add meatballs and bring to a simmer, then add half the mozzarella and all the Parmesan. Season with oregano, salt and pepper.
    Ladle soup into four oven-safe ramekins and top with a baguette slice. Top with remaining mozzarella and broil two to three minutes, until browned and bubbly. Serve hot.

Shrimp Scampi Roll Ups

3 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2-1/2 cups whole milk
1/4 cup freshly chopped parsley, plus more for garnish
Pinch crushed red pepper flakes
1/2 cup dry white wine
1-3/4 cups shredded mozzarella
1/2 cup freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1 pound large shrimp, peeled and deveined, roughly chopped
Juice of 1 lemon
10 cooked lasagna noodles
2 cups ricotta

    In a large skillet over medium heat, melt butter. Add garlic and cook one minute, until fragrant, then add flour and whisk one minute, until combined and golden. Stir in milk, parsley and a pinch of red pepper flakes and let thicken for two to three minutes. Add wine, 1/2 cup mozzarella and Parmesan, then season with salt and pepper. Add shrimp and cook two minutes, until pink. Stir in lemon juice.
    Lay cooked lasagna noodles on a large baking sheet. Spread a thin layer of sauce in a large baking or casserole dish. Spread each noodle with a layer of ricotta, then top with a thin layer of scampi mixture. Roll up and spoon more sauce on top. Sprinkle with remaining mozzarella.
    Bake in a 350-degree oven 20 minutes, until golden and melty. Broil 2 minutes if you want the tops to look golden.
    Garnish with parsley and serve.

Chicken and Rice Casserole

Extra-virgin olive oil
2 cups white rice, rinsed well and drained
1 large onion, chopped
2 cups low-sodium chicken broth
2 10.5-ounce cans cream of mushroom soup
Kosher salt
Freshly ground black pepper
4 large bone-in, skin-on chicken thighs
2 tablespoons melted butter
2 teaspoons fresh thyme
1 clove garlic, finely minced
1 tablespoon freshly chopped parsley, for garnish

    Place rice, onion, broth and soup in a oiled 9-by-13-inch baking dish and stir until combined. Season with salt and pepper.
    Place chicken thighs, skin side up, in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.
    Cover with foil and bake in a 350-degree oven for one hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through, then broil three to five minutes, until chicken is golden.
    Garnish with parsley before serving.

Crockpot Chicken Noodle Soup

1-1/2 pounds boneless skinless chicken breasts
1 large onion, chopped
3 carrots, peeled and sliced into coins
2 stalks celery, sliced
4 teaspoons fresh thyme
4 teaspoons fresh rosemary
3 cloves garlic, minced
1 bay leaf
Kosher salt
Freshly ground black pepper
10 cups low-sodium chicken broth
8 ounces egg noodles

    In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic and bay leaf and season generously with salt and pepper. Pour in broth.
    Cover and cook on low for six to eight hours. Remove chicken and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles. Cook, covered, on low for 20 to 30 minutes, until al dente.

Pizza Pot Pie

2 tablespoons extra-virgin olive oil, plus more for crust
2 cups broccoli florets, roughly chopped
2 bell peppers, diced
8 ounces sliced mushrooms
1 pound. sweet or spicy Italian sausage, casings removed
1/4 cup flour, plus more for rolling dough
2 cloves garlic, minced
1 teaspoon dried oregano
Kosher salt
Freshly ground black pepper
2 cups pizza sauce
1/2 pound refrigerated pizza dough
2 cups shredded mozzarella
1/4 cup sliced pepperoni
Freshly grated Parmesan, for garnish
Freshly chopped parsley, for garnish

    Heat oil in a 10 or 12-inch oven-safe skillet over medium heat. Add broccoli and bell peppers and cook five minutes, stirring often, until slightly soft. Add mushrooms and cook four minutes, stirring, until soft.
    Add sausage and cook about four minutes, breaking meat up with a wooden spoon, until seared and no longer pink. Add flour and stir until vegetables and sausage are well coated, then add garlic and oregano and season with salt and pepper. Stir in pizza sauce and remove from heat. Let cool 10 minutes.
    On a lightly floured surface, roll pizza dough into a large circle a couple inches larger than skillet. Top sausage mixture with mozzarella, then place dough round over skillet and carefully crimp edges. Brush with oil and top with pepperoni. Bake in a 400-degree oven about 40 minutes, until crust is golden.
    Let cool 10 minutes, then sprinkle with Parmesan and parsley before serving.

Fried Lasagna

Cooking spray
10 lasagna noodles, cooked according to package directions
1 15-ounce container ricotta
4 large eggs
2 cloves garlic, minced
Kosher salt
Freshly ground pepper
1 cup shredded mozzarella
1/2 cup flour
2 cups Italian bread crumbs
Vegetable oil, for frying
Marinara sauce, warmed, for dipping

    Grease a large baking sheet with cooking spray. Place cooked lasagna noodles in an even layer on top.
    In a medium bowl, stir together ricotta, 1 egg and garlic and season with salt and pepper. Spread on each lasagna noodle and sprinkle with mozzarella.
    Fold each lasagna noodle three or four times to create a square. Freeze on the baking sheet about 30 minutes, until firm.
    Put flour, remaining eggs and bread crumbs in three separate shallow bowls. Whisk eggs until beaten and season bread crumbs with salt and pepper. Working in batches, dredge lasagna squares in flour, then dip in eggs, then toss in bread crumbs to coat.
    Heat 1-1/2 inches of oil in a large deep-sided skillet over medium heat until shimmering. Using tongs, place three or four lasagna squares in oil and fry two to three minutes per side, until golden. Drain squares on a paper towel–lined wire rack.     
    Repeat with remaining lasagna squares.
    Serve with marinara.

Beef Stroganoff

1 12-ounce package egg noodles
2 tablespoons butter
1 tablespoons vegetable oil
1 pound sirloin, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 pound baby bella mushrooms, thinly sliced
1/2 large onion, chopped
2 cloves garlic, minced
2 teaspoons fresh thyme leaves
1 tablespoon tomato paste
4 cups. low-sodium beef or chicken broth
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons sour cream, plus more for serving
2 tablespoons freshly chopped parsley

    Prepare egg noodles according to package instructions and toss with butter while still hot.
    Heat vegetable oil in a large skillet over medium-high heat. Working in batches, add beef and sear eight to 10 minutes, until golden on all sides, and season with salt and pepper. Place beef in a large bowl.
    Lower heat to medium and add one tablespoon olive oil. Add mushrooms and cook eight to 10 minutes, until golden and tender. Remove from skillet and place in bowl with beef.
    Add remaining olive oil and onion. Cook six minutes, until tender. Add garlic, thyme and tomato paste and cook two minutes, until fragrant. Stir in broth, mustard and Worcestershire sauce and bring to a simmer.
    In a small bowl, whisk some of the hot broth mixture into cornstarch. Pour cornstarch slurry into skillet and continue to simmer 10 to 12 minutes, until thickened by about half. Remove from heat and stir in sour cream. Season with salt and pepper.
    Spoon beef mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley before serving.

Beef Stew

1 tablespoon vegetable oil
2 pounds beef chuck stew meat, cubed into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 cup tomato paste
6 cups low-sodium beef broth
1 cup red wine
1 tablespoons Worcestershire sauce
1 teaspoons dried or fresh thyme leaves
2 bay leaves
1 pound baby potatoes, halved
1 cup frozen peas
1/4 cup freshly chopped parsley, for garnish

    Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add beef and cook 10 minutes, until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
    In the same pot, cook onion, carrots, and celery five minutes, until soft. Season with salt and pepper. Add garlic and tomato paste and cook two minutes, until garlic is fragrant and tomato paste has darkened.  Return beef to pot, then add broth, wine, Worcestershire sauce, thyme and bay leaves. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer 30 minutes, until beef is tender.
    Add potatoes and simmer 15 minutes, covered, until potatoes are tender. Remove bay leaves. Stir in peas and cook two minutes, until warmed through. Garnish with parsley before serving.