"Can you bring those carrots - the creamy ones with the crunchy topping?" This is usually the request I hear for family gatherings. And, with only 5 ingredients, this carrot dish comes together fast, so it also works for a last-minute potluck. Make it as often as I do - it's easy, it's creamy, it's vegetarian and it's different!

Adapted from Yankee Magazine

INGREDIENTS

3 15 oz. [425g] cans of sliced carrots, drained (1/3 c. [80mL] carrot juice reserved)
1 ¼ c. [238g] mayonnaise
1 ½ t. [7.5mL] horseradish
1 sm. yellow onion, grated
1 t. [5mL] cracked black pepper
1 c. [60g] dried breadcrumbs
2 T. [30g] butter, melted

DIRECTIONS

In medium bowl, place contents of 3 cans drained carrots – dice all large slices – Set aside.
In large bowl, mix mayonnaise, reserved carrot juice, horseradish and onion. Mix well and add cracked black pepper.
Add diced carrot slices to mayonnaise mixture. Stir until combined.
Place carrot mixture in 2 qt. [2L] greased, baking dish,. Combine breadcrumbs & melted butter & sprinkle over carrots.
Bake carrots in 350 degree [177C] oven until crumbs are brown & carrots are bubbling – 20 – 25 minutes.

If my children text me saying they're feeling a bit under the weather, I usually ask, "Are you craving homemade chicken soup?" If they say they can drag themselves into the kitchen, I tell them to put together this easy soup. This is definitely chicken soup, but I call it comfort with a kick - the pinch of red pepper is just enough to help kick the common cold! My best advice: slurp two bowls and call me in the morning! For quicker comfort (and less chopping), purchase a precut onion, celery and carrot mix like Mirepoix from TraderJoe's and a Rotisserie Chicken.

INGREDIENTS

2 T butter or olive oil [30g or 30mL]
1/2 cup each: diced onion, celery and carrots [75g]
salt and pepper, to taste - about 1 T each [20g]
pinch of red pepper flakes
2T minced garlic (optional) [30g]
8 cups chicken broth [2L]
2 cups water [475mL]
4 cups diced cooked chicken [900g]
1/2 cup Italian parsley, chopped (optional) [75g]
1 cup long grained rice or wild rice/barley mix [190g]

DIRECTIONS

Heat oil or butter in large stockpot, then add onion, celery and carrots. Cook until vegetables are softened, adding 1/2 cup [120mL] chicken broth and bringing to boil.
Add garlic (if desired) salt, pepper and pinch of red pepper flakes.
Add remaining chicken broth and water, return to boil.
Lower heat to simmer and add diced cooked chicken and parsley, if using. Cook 15 - 20 minutes and then add rice.
Cook an additional 15 minutes on medium heat, or until rice is soft.

Makes 8 - 10 (1 cup) [240mL] servings

Vegetable: Connecticut Carrots

Comfort Food: Chicken and Rice Soup