Eat at Bett's

Our Passion for Food came from our Mom

Archive for the category “Comfort foods”

Homemade Pizza

I love pizza a lot.  I’m a carbs guy, I guess, and toss on some cheese and toppings and giddyup!  My favorite pizza comes from the More with Less cookbook.  Homemade dough and sauce.  Definitely tastes better than the store bought sauce.

Oven to 450.
Combine in a bowl
1 c. warm water
1 package (1 Tbs) yeast
When dissolved, add
1 T sugar
1 1/2 t salt
2 T olive oil (EVOO)
1 1/4 c flour
combine (or beat) until smooth. Add:
2 c additional flour or enough to make a stiff dough
Knead until elastic, about 5 minutes.  Let rest 10-15 minutes, or, if you have time, put in greased bowl and let rise until double about 45 minutes.  Form 2 balls (or 1 deep dish) and stretch into 2 greased pizza pans.  Let rise 10 minutes.

1 small onion, chopped
2 1/2 c canned tomatoes, OR 2 c tom. sauce OR 3 cups fresh tomatoes chopped
1 bay leaf
1 t. salt
1 t oregano
1/2 t basil
1 clove garlic, minced
Combine in saucepan, bring to a boil.  Crush whole tomatoes, cover and cook slowly for 30 minutes until sauce slightly thickens.  Discard bay leaf. 
Add your favorite toppings (green pepper, onion, pepperoni, sausage, mushroom) and add cheese (1/2-1 lb of moz. cheddar or swiss (or a mixture)), bake for 20-25 minutes.

French Beef Stew

Or “Beef Daube Provençal” from Cooking Light
We’ve been trying new recipes this week, and ate very well!  This one was really good.  The kids loved the noodles, and we loved the rest!  Great cold weather recipe (even though it’s been in the 60s in Denver this week)
2 t olive oil
12 garlic cloves crushed
1 (2 lb) boneless chuck roast, trimmed and cut into 2 inch cubes
1 1/2 t salt (divided)
1/2 t fresh ground pepper (divided)
1 c red wine
2 c chopped carrot
1 1/2 c chopped onion
1/2 c less sodium beef broth
1 T tomato paste (I did the slow cook method and but a whole small can in of this at the end)
1 t chopped fresh rosemary
1 t chopped fresh thyme (we didn’t have so used herbs de Provençe)
dash of ground cloves
1 14.5 oz can diced tomatoes (we only had a 28 oz can and that was fine)
1 bay leaf
3 c cooked medium egg noodles (4 c uncooked noodles)
Preheat oven to 300 (unless using slow cook method)
Heot oil in small Dutch oven over low heat.  Add garlic, cook 5 minutes or until garlic is fragrant, stirring occasionally.  Remove garlic, and set aside.  Increase heat to medium-high.  Add beef, sprinkle with 1/2 t of salt and 1/4 t of peppe.  Cook 5 minutes, browning on all sides.  Remove beef from pan.  Add wine and bring to boil, scraping pan to loosen browned bits.  Add garlic, beef, 1 t salt, 1/4 t pepper, carrot and all ingredients remaining except noodles, and bring to a boil.
Either: Cover and bake for 2 1/2 hours.  Discard bay lead and serve over noodles.
Or: Place beef mixture in slow cooker and cook on high for 5 hours.
Beef was unbelievably tender and very, very tasty.  Could also serve over smashed potatoes.

Super Speedy Shepherd’s Pie

While I was living in Charlotte after my family moved back to Michigan, my aunt Lisa would invite me over for dinner at least once a week. It meant so much to me to feel like I wasn’t all alone. This recipe is an adaptation of Emma’s favorite dish (maybe the original recipe will pop up here sometime…)

1 lb ground beef (any kind you like best)
1 can diced tomatoes with garlic and onion
1 can veg-all, drained
1 pouch herb and cheddar instant mashed potatoes
Preheat oven to 350. In a large skillet, brown ground beef. Meanwhile, prepare mashed potatoes according to package. When beef is brown, drain and return to burner. Add veggies and tomatoes, season to taste (I like adding parsley, rosemary, and thyme), and heat until bubbly. In an 8×8 baking dish, pour beef mixture into pan. Spread potatoes over the beef, top with a handful of shredded cheese if desired and place in oven until cheese is melted and the pie is bubbling.

Mom’s Goulash

Our mom loved to make the old fashion, simple, comfort foods. This very simple recipe has been a family favorite for years. Rhonda, one of our sisters, has taken the time to break down this recipe into measurements, but in reality, mom hardly ever measured her ingredients. It was always “a little of this, a dash of that, oh after tasting it I think it needs a little more of this…” That is how this all American Goulash should be approached, the measurements are just a starting point.

1 lb. of ground beef (round or sirloin is the best)
1 Tbl. garlic powder
2 tsp. chili powder
2 tsp. paprika
1 small onion (finely chopped)
2 stalks of celery (chopped)
1 16 oz. can of tomato sauce
1 sm. can of cream of mushroom soup
1 lb. of elbow noodles


Brown beef in a large skillet, while beef is browning, add the onions and celery and cook until softened. Drain. Add remaining ingredients, except noodles. Let simmer for at least 20 minutes. In a large pot, bring some water to a boil and add the elbow noodles. Cook, drain and add to sauce, a little at a time. Heat through.

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