Recovery is stressful and some foods are very comforting. These are the recipes of some of those delicious comfort foods. You work for food, now let food work for you.
Cooking Therapy: The Four Bare Necessities of Life are Air, Water, Food and Shelter. Not Marijuana
In your mental state of addiction you may think that you absolutely have to have marijuana in order to survive, but you don’t. What you do have to have is food or you will surely die. The definition of Recovery means a return to a normal state of health, mind, or strength. So why not combine the necessity of eating into a delicious and therapeutic exercise of your recovery with cooking. Bon Appetit
Grandma's Fried Chicken
1 (3- to 4-pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
1.Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours.
2. Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
3. Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.
Real Mashed Potatoes Recipe
4 lbs (12 medium) russet potatoes, peeled
1 1/4 cups hot milk (we used whole milk)
2 sticks (226 grams) unsalted butter at room temperature (not melted)
1 1/2 tsp salt, or to taste (we used sea salt)
1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)
1. Peel potatoes (cut potatoes in half if very large). If you want the potatoes to be the smoothest possible, you can take the time to remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and add enough cold water to cover potatoes. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 minutes depending on the size of your potatoes; mine took 22 min).
2. Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start mixer on low speed 30 seconds then increase to medium and slowly drizzle in HOT milk.
3. With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes should be whipped and fluffy. Finally add 1 1/2 tsp salt, or to taste.
To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.
Corn on the Cob
Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.
Southern Style Green Beans
4 Slices Bacon, Cut Into Small Pieces
2 Pounds Fresh Green Beans, Ends Trimmed and Snaped in Half
2 Cups Chicken Broth
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1. Rinse beans in a colander, then wrap up in a clean dish towel to dry.
2. Cook bacon pieces in a large saucepan until crisp. Add green beans to pan and continue to cook on medium heat, tossing beans well to coat in bacon dripping, until beans turn bright green about 3 minutes. Slowly add the chicken broth, then the salt and pepper and bring to a simmer.
3. Simmer on low, covered with the lid cracked just a bit, stirring occasionally, until the beans are tender, about 1 hour. Drain if desired (I don’t. I serve them with a splash of the cooking liquid on the top) and check and adjust seasoning, then serve.
German Chocolate Cake
1 pkg of German Chocolate cake mix + ingredients to make
1 pkg of whipped chocolate frosting
1 pkg of coconut pecan frosting
1 pkg of Jell-O Coconut Cream pudding mix
1 cup of cool whip
1-1/2 cups milk
1/4 to 1/2 cup finely diced pecans
1. Combine milk and pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup semi-thawed cool whip and pecans. Refrigerate at least 2 hours or until set.
2. Prepare and bake cake according to box directions. Cool completely.
3. Take one cake and level the top off, making it flat. Add the coconut to the chilled pudding mixture. Layer pudding mixture lavishly onto cake. Once completed, gently add the second cake on top of mousse.
4. Use the whipped chocolate to frost sides of the cake. Use the coconut pecan to frost the top of the cake, letting it drip over the edge a little.
Mamm Mia's Homemade Lasagna
7 lasagna noodles
3 cups spaghetti sauce
1 lb ground beef
2 -3 garlic cloves, minced
1 cup ricotta cheese or 1 cup cottage cheese
1 cup mozzarella cheese
1⁄2 cup parmesan cheese
Boil the noodles as the directions say on the box. Brown the beef and strain the grease, set aside. In the same skillet sauté the onion and garlic until it’s limp, set aside. Mix the onion,garlic and ground beef in a bowl.
In a 9×11 casserole dish, spread 3 ladle’s of sauce across the bottom of the dish. Put 3 noodles on top of the sauce. Add ground beef on top of the noodles, about half of the mixture of beef, onion and garlic. Dot with Ricotta cheese, about 5-6 tablespoons. Repeat the same steps. Bake for 30-45 minutes at 350 or until golden brown.
After 30 minutes top with mozzarella and parmesan cheese. Serve hot.
Italian Garden Salad
1 pkg. (10 oz.) torn mixed salad greens
1 small red pepper, cut into strips
1 small zucchini, sliced
1/2 cup sliced red onions
1/2 cup pitted black olives
1/2 cup Sun Dried Tomato Vinaigrette Dressing
Tap or click steps to mark as complete
Toss greens with vegetables and olives in large bowl.
Add dressing; mix lightly.
Homemade Sweet Carrot Cake
1 cup brown rice flour
1-1/2 cups granulated sugar
2 tsp gluten-free baking powder
1 tsp xanthan gum
1 tsp ground cinnamon
2/3 cup corn oil
2 eggs, beaten
few drops vanilla extract
4-5 medium carrots (about 12oz), grated
1/2 cup shredded coconut
1/3 cup canned crushed pineapple, drained
1/4 cup golden raisins (optional)
1 cup cream cheese
2 tbsp clear honey
1/2 cup walnuts, chopped (optional)
1. Preheat the oven to 350 degrees F. Grease and flour an 8in square bake pan. Sift the flour, sugar, baking powder, xanthan gum and cinnamon together into a large bowl. Add the oil, eggs and vanilla extract and beat well.
2. Fold in the carrots, coconut, pineapple and golden raisins and spoon the mixture into the prepared pan. Place in the preheated oven for about 1 hour or until a skewer inserted in the middle comes out clean. Remove from the oven and cool in the pan.
3. Beat together the cream cheese and honey, and smooth over the cake, then sprinkle the nuts, if using on top. Cut into 16 squares.
Homemade Chilli Con Carne
6 slices bacon
2 pounds ground beef chuck
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
1 12-ounce bottle amber beer
2 tablespoons unsweetened cocoa powder
1 28-ounce can whole plum tomatoes, crushed by hand
1 1/2 cups low-sodium beef broth, plus more if needed
2 15-ounce cans black beans, drained and rinsed
1 tablespoon hot sauce
Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)
Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.
Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.
6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Chocolate Chip Brownie Cookies
1 package brownie mix
1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips
1. Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)
2. For the chocolate chip cookie dough, beat butter with a mixer until creamy.
Add brown sugar and beat until smooth.
Add eggs, yolk and vanilla. Beat until smooth.
Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.
Add flour to butter mixture and beat until combined. Stir in mini chips.
Let dough chill covered in the refrigerator for at least an hour.
3. Preheat oven to 350 degrees.
4. Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
5. After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball. (Note: During this step, Bakerella found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.)
6. Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
7. Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
1 lb Hamburger
1/2 cup ketchup
1/4 cup onions
salt to taste
pepper to taste
about 2 cups instant oats or cracker crumbs
1. Preheat oven to 350 degrees F.
2. Mix together leaving cracker crumbs for last. Add enough cracker crumbs to thickness desired.
3. Bake for 45 minutes or until meatloaf comes away from pan.
Baked Macaroni & Cheese
3 chicken breasts
Tastefully Simple Garlic Garlic
1 cup Broccoli, diced
16oz of Schar Penne
1/4 cup Glutino Gluten Free Breadcrumbs
2 cups milk
1 tbsp corn starch
2 tbsp butter
2 cups of Colby cheese
2 cups of Sharp Cheddar cheese
1. Preheat oven to 350 degrees.
2. Cook pasta until al dente. Steam the broccoli. Once the broccoli is steamed, transfer it to a cutting board and dice.
3. After de-fatting the chicken, using a meat tenderizer, pound the chicken once or twice. Brush olive oil over chicken and then sprinkle with the garlic garlic; flip chicken and repeat. Place the chicken in a skillet over medium to medium-high heat and sprinkle lightly with salt and pepper. Flip the chicken at least once in the skillet and cook until most of the liquid has evaporated. Once cooked, transfer the chicken to a cutting board and chop/dice the chicken.
4. Grease a 9×13 pan and spread out the cooked pasta. On top of the pasta, spread out the chicken and broccoli. Stir everything together.
5. Cheese Sauce: In a microwaveable bowl, combine the milk, cornstarch and butter and microwave 3 to 5 minutes, stirring frequently. Add cheese and stir. Microwave for another 2 minutes or until cheese is melted, stirring occasionally. If the sauce is not cheesy enough, add more taste. Once the sauce is cheesy to taste, pour over the pasta mixture. DO NOT STIR.
6. Sprinkle breadcrumbs over the cheese sauce. Bake for 30-45 minutes.
Herb Roasted Vegetables
1 package (24 ounces) frozen California-blend vegetables
3 to 4 tablespoons olive or vegetable oil
3/4 teaspoon garlic salt
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Place vegetables in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice Ground cinnamon or nutmeg (optional)
1.Melt butter in a 13- x 9-inch baking dish.
2.Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3.Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4.Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Classic Shrimp Scampi
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 ¾ pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Stovetop Rice Pilaf
2 tablespoons butter
1 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2-1/4 cups long grain white rice
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1 teaspoon grated orange peel
3-3/4 cups chicken broth, heated to boiling point
In a heavy saucepan, melt the butter and olive oil over medium heat. Add the onion and cook, stirring frequently, until onion is translucent, about 5 minutes. Add the rice and stir until the rice is coated with the butter mixture. This will take 2-4 minutes; don’t rush this step!
Season the rice mixture with salt and pepper, then add the thyme, marjoram, orange peel, and the hot chicken broth all at once.
Cover and cook on medium-low heat for 15 minutes. Check the rice; if all the liquid is absorbed and the rice is tender, it’s done. If the rice isn’t quite tender, cover pan and cook for 2-3 minutes longer. Fluff with a fork and serve.
Garlic Parmesan Roasted Asparagus
½ pound fresh asparagus
½ teaspoon salt
½ teaspoon fresh ground black pepper
3 cloves minced garlic
2-3 Tablespoons parmesan cheese
olive oil spray
Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet.
Spray the asparagus lightly with a coat of olive oil spray. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again. Spray with one more light coat of olive oil.
Bake in the preheated oven for 8 minutes. Remove from oven and serve immediately. Enjoy!
Lemon Ricotta Cookies with Lemon Glaze
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Watch how to make this recipe.
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.