Cozy Comfort

Written by Staff

Food

Just in time for the chilly weather, Winnipeg Women staffers share their comfort food favourites.

EASY TOMATO SOUP

At the end of a long day, warming up with this classic soup provides maximum coziness for very minimal effort. It’s also comforting to know you’re getting tons of vitamins and other nutrients from the tomatoes. And, if I leave out the goat’s cheese my vegan friends can come over for dinner, too!
—Lindsay Duke, Editor

3 tbsp olive oil
1 medium onion, chopped
1 garlic clove, minced
2 tbsp tomato paste
1 tbsp fresh thyme, chopped (about ½ tsp dried thyme)
1l organic vegetable broth
2 796 ml cans organic tomatoes
salt and freshly ground black pepper
soft, unripened goat’s cheese to serve

In a medium saucepan heat oil on medium-high. Add onion and cook until translucent. Add garlic and tomato paste, stirring while you cook for about a minute. Add thyme, broth, and tomatoes with their juices, breaking them up with the back of your spoon. Season with salt and pepper to taste. Cook on medium-low about 20 minutes. Remove from heat and purée with a hand immersion blender until smooth. Top with a crumbling of goat’s cheese and freshly ground black pepper. Serve with fresh bread. Makes 6-8 servings.

SERVE WITH
We love cleaning our bowls with fresh baked Portuguese water bread from the Lisbon Bakery, 717 Sargent Ave.

SATURDAY NIGHT PIZZA

Growing up, Saturday night was pizza night, so while my sisters and I were out having adventures with Dad, my mom would get pizza ready for us when we got back. It’s also one of the few meals we all sit down together to eat. Makes me think of fun times with the family. The tradition continues today!
–Christine Derksen, Advertising Manager

DOUGH
2 cups flour
1 cup milk
1 egg

SAUCE
1 398 ml can Italian tomato sauce
1½ cups sliced mushrooms or 1 can,
drained
250 g sliced pepperoni
1 green pepper, thinly sliced
¾ cup broccoli
dried oregano
fresh mozzarella, sliced or shredded

Preheat oven to 425˚F. In a medium bowl, mix together dough ingredients and knead for a few minutes. Divide dough in half and roll out thin using lots of flour. Place on two medium-sized, greased pizza pans, or, a baking sheet sprinkled with coarse cornmeal. In a medium bowl, mix together tomato sauce, mushrooms, pepperoni, green pepper and broccoli. Spread mixture over dough. Top with mozzarella and a sprinkle of oregano. Bake 15-20 minutes or until crust is brown and toppings are bubbly.

SPEED IT UP
Buy fresh premade regular and whole wheat pizza dough at DeLuca’s Specialty Foods, 956 Portage Ave.

GARLIC-Y HUMMUS

The beauty of hummus is the flavour you get out of such a simple dish. It’s easy and tasty and, paired with warm pita bread, totally gratifying.
—Amie Lesyk, Editorial Assistant

2 540 ml cans organic chickpeas, drained and rinsed (reserving ½ cup liquid)
½ cup fresh lemon juice
¼ cup tahini
2 garlic cloves, minced
1 tsp salt
½ tsp ground cumin
Extra virgin olive oil
Paprika

In a food processor, combine the first six ingredients and pulse until blended. Add reserved chickpea liquid, if necessary, until mixture is the consistency of peanut butter. Pour into a serving bowl, drizzle with olive oil and sprinkle with paprika. Serve with warm pita bread, lavash or pita chips.

SERVE WITH
Oven fresh pita and pita chips can be found at Baraka Pita Bakery, 1783 Main St and an amazing variety of lavash at Gunn’s Bakery, 247 Selkirk Ave.

OUR FAVOURITE CHOCOLATE CAKE

I’ve traditionally eaten chocolate cake on my birthday every year. Whether it’s a luscious gourmet chocolate torte or a home-baked layer cake made from scratch, it always seems such a decadent treat while at the same time feeling comforting and cozy. (And don’t forget the ice-cold milk!)
—Catherine Crivici, Senior Designer

CAKE
1 ½ cups flour
1 cup sugar
1/3 cup cocoa powder
1 tsp baking soda
½ tsp salt
1/2 cup milk or water
1/3 cup vegetable oil
1 tbsp white vinegar
1 tsp vanilla extract
½ cup hot coffee

Preheat oven to 350˚F. Grease and flour two 8-inch round cake pans. In a large bowl, combine dry ingredients. In a small bowl, combine liquid ingredients. Form a well in the dry ingredients. Pour liquid mixture into the well and stir with a fork or whisk until smooth. Bake about 30 minutes, or until a toothpick inserted in the centre comes out clean.

ICING
2 2/3 cups icing sugar
2/3 cup butter, softened
6 tbsp cocoa powder
1/2 tsp vanilla extract
2 tbsp milk
1/2 tsp instant espresso powder
2 tbsp milk

In a medium bowl, beat sugar, butter, cocoa and vanilla with a hand mixer on low speed until combined. In a liquid measuring cup,
dissolve espresso powder into milk and gradually pour into mixture.
Beat until smooth and fluffy. Completely ice the two cooled layers.

Let us know your favourite comfort foods and we’ll add them to this list. Send your recipes to This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Photography by Grajewski Fotograph Inc.

Recipes from our Readers

Carrot Pineapple Coconut Cake
From the kitchen of Monique P.

2 cups flour
2 1/2 tsp baking powder
2 tsp ground cinnamon
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 1/2 cups sugar
3 eggs
1/2 cup milk
2 cups carrots, shredded
1 cup flake coconut
1/2 cup chopped walnuts
1 can (8 oz.) crushed pineapple in its own juice, un-drained

Preheat oven to 350°F. Mix flour baking powder and cinnamon until well blended; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, walnuts and pineapple; mix well. Pour evenly into two greased 9-inch round cake pans. (I use a 9 x 12 pan instead.)

Bake 40 minutes or until a toothpick inserted in the centers comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on wire racks. Place one of the cake layers on serving plate and spread with frosting. Cover with remaining cake layer. Spread top and side of cake with remaining frosting.

Cream Cheese Frosting

1 pkg. (8 oz.) cream cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 tsp vanilla
1 pkg. (16 oz. or about four cups) icing sugar, sifted

Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.
Add sugar gradually, beating until well blended after each addition.

Keeping It Safe