Lydia Schoch

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The meals I make are filling and made from common and generally inexpensive ingredients. That is to say, I’m no Martha Stewart or Megan Sussex, but I do like experimenting in the kitchen.

While precise measurements are necessary for certain recipes, I tend to prefer dishes that are more flexible so I can add in little bits of this and that if there’s something in the fridge, freezer, or cupboards that needs to be used up soon. I find it comforting to avoid food waste as much as I possibly can.

Carbohydrates are also comforting to me as you all are about to find out. 😉

Cleaning Out the Fridge Rice

(Or fridge rice for short. Ha!)

This is the sort of food I make when I need to make something for dinner and maybe have a few leftovers to use up but don’t have the energy to do anything fancy.

Cook 1 cup of the rice of your choice according to package instructions. Generally, this means about 2 cups of water for 1 cup of rice.

This is a comforting base that needs some extra flavours now like:

• Eggs (scrambled or hard-boiled)
• Instant ramen (cook them in about 30-50% the usual amount of water before mixing them in. You want the noodles soft but not to have a ton of extra liquid left over.)
• Nearly any sort of vegetables you have in your freezer, especially mixed veggie options
• leftover bits of seafood, chicken, beef, or other protein options from previous meals
• Beans
• Sliced almonds or other small nuts
• Canned water chestnuts

Or whatever else you have in the fridge, freezer, or cabinets that seems like it would go into a rice or stir fry dish. If you like hot sauce, soy sauce, or VH sauce, these can be substituted for the ramen noodles flavouring pack if you wish or sparingly added in if you’re really craving salt.

It’s cheap and tasty way to use up various bits of food that aren’t enough to make a full meal on their own.

Mom’s Chicken Taco Soup

This recipe is straight from my mom!

Ingredients:

1 can black beans
1 can pinto beans
I can diced tomatoes, or 1 fresh tomato diced
1 can corn
1 can chicken with juices
3-4 cups water
½ cup rice

½ teaspoon each of:
Cumin
Chili powder
Paprika
Garlic powder
Thyme
Rosemary
Marjoram
Oregano
Salt
Pepper
Cinnamon
Vinegar
Hot sauce

1 tablespoon each:
Cocoa
Ketchup
Brown sugar
Oil

Mom’s Instructions:

I heat the oil in a pan first, and then, if the tomato is fresh, I add that next and let it cook for a bit. Then I stir in the rice and the spices and just keep adding ingredients until everything’s in there. simmer it for an hour or until the rice is soft.

Strawberry Spinach Salad

I know salad might not seem like the quintessential comfort food at first glance, but this is one of my all-time favourite salads even though I’m generally not a big fan of spinach. The sweet, tangy dressing pairs with the strawberries and spinach perfectly.

Ingredients

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Directions

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for one hour.

2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Brownie in a Mug

This is a great way to make a single serving of brownies if that’s all you need.

Ingredients

1/4 cup flour (30 grams)
1/4 cup sugar (50 grams)
2 Tbsp (13 grams) cocoa (natural, unsweetened)
Pinch of salt
Tiny pinch of cinnamon
1/4 cup water (60 ml)
2 Tbsp canola oil or vegetable oil (NOT extra virgin olive oil, it’s too strongly flavoured)
1 to 2 drops vanilla extract
1 small scoop of ice cream,  1-2 teaspoons (13-26 grams) heavy whipping cream, or dairy-free alternatives  (optional)

Instructions

Place flour, sugar, cocoa, salt, and cinnamon in a microwave safe ceramic mug. Stir with a fork or spoon to mix well and break up any clumps.

Add the oil, water, and vanilla to the cup and stir until the mixture is smooth and there are no lumps.

Place in microwave and heat on high until the mixture is cooked through, about a 1 minute and 40 seconds for a 1000 watt microwave. You may have to experiment and adjust the time depending on your microwave. Begin with 60 seconds increments and increase until the brownie is done. It should still be moist when cooked through, not dry.

Let cool for a minute and serve with a scoop of vanilla ice cream or a teaspoon or two of whipping cream poured over.

I look forward to seeing everyone else’s recipes!