No. 10 Pot Pie Comfort

Cold, lean and on-edge. Time for Comfort Food.

Mmmm. Comfort food.
Mmmm. Comfort food.

I suppose it’s time to get back to some foodchat. I’ve been spouting off about the newspaper business (hiring, anyone?) and the DTV revolution, which, by the way, saw a bump in the road last week when the feds ran out of money for those government-sponsored discount coupons that make the $60 boxes more affordable.

 Our president-elect has suggested the transition, due Feb. 17, might be postponed until Congress can come up with more dough for the discount program. How likely is that to happen, I wonder, with a $750-billion economic recovery bill waiting in the wings?

 In any case, I don’t know about your world, you three people out there (besides my family and friends) that may have happened upon the Writers’ New Depression Cookbook, but my world is decidedly cold, lean and a bit on-edge considering the state of the economy, newspaper industry, job market and, well, my age. Not being a 30-  or even a 40-something any more, the idea of hitting the job market again is scary and depressing.

SO, comfort food in any shape or form seems to be the food of the day, or probably the whole winter, for me. Usually, during my 30-minute drive home from work I try to remember what’s in the cupboard and what warm, comforting dish I can throw together quickly when I get home, hang up my coat and get into the kitchen.

One recent chilly night, I tried to figure out what to do with some cream of celery soup, and some frozen and canned veggies. I came up with what I call Pot Pie Soup, because it resembles the filling, minus the pie crust, of one of my favorite comfort foods.

Pot Pie Soup

  • 1 can cream of celery soup prepared as directed
  • 1 cup of your favorite frozen mixed veggies (I used a Fiesta Mix with kidney, green and garbonza beans, carrots, red bell pepper and broccoli. It was nicely colorful)
  • ½ c. frozen peas
  • 1 16 oz. can sliced white potatoes
  • 1 small can of sliced button mushrooms, or pieces
  • 1 slice American cheese (it melts well)
  • Season with a little freshly-ground pepper

Prepare the soup. Add the frozen and canned veggies. (Of course you can use fresh for anything – this is just my version of fast food). Let simmer for 10-15 minutes. Before you serve it, tear up the cheese and stir until it melts. Serve with hot corn bread or muffins and lots of butter.

Ahhh…comfort food…

 ~ Chow for Now! ~

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