Mmmmmmmmmmmmm, comfort food sure satisfies

Sometimes it’s a bowl of jook that your popo whipped up when you were sick. Other times, it’s a plate of your mom’s curry beef stew. Or it could even be an Eskimo Pie your dad ate while watching TV. Whatever the dish or circumstance, there’s nothing quite as satisfying as comfort food. This week we’re taking classic comfort dishes and updating them a bit. These recipes are likely to bring back cozy memories.

HOMESTYLE POTATO HASH WITH BACON AND EGGS

2 tablespoons olive oil
2 cups sliced leeks (about 2 large)
4 cups fingerling potatoes, cut in half lengthwise (about 12 ounces)
2 garlic cloves, minced
1-1/4 teaspoons smoked paprika, divided
Salt and pepper, to taste
4 cups thinly sliced, trimmed Swiss chard (about 1 bunch)
4 strips thick-cut bacon, cooked and chopped
4 large eggs
1/4 cup shredded Gruyère cheese (1 ounce)

In large skillet over medium, heat oil. Add leeks; cook 8 minutes, stirring frequently.

Add potatoes and garlic; cook 15-20 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika; salt and pepper to taste.

Add chard and bacon; cook 4 minutes, stirring constantly. Using spoon, push potato mixture aside to make 4 spaces in pan for egg. Crack 1 egg into each space; add salt and pepper to taste, and sprinkle remaining 1/4 teaspoon paprika over eggs.

Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 more minutes or until egg yolks are lightly set. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 220 calories, 14 g fat, 4 g saturated fat, 195 mg cholesterol, 200 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g sugar, 10 g protein

POACHED AHI TUNA CASSEROLE WITH FRESH SPINACH

2 ahi steaks (about 1-1/4 pounds total)
1 crushed bay leaf
1 teaspoon peppercorns
1 tablespoon olive oil
4 tablespoons butter, divided
2 large shallots, chopped
1 (8-ounce) tray white mushrooms, thinly sliced
Salt and pepper, to taste
1-1/2 teaspoons ground thyme
2 tablespoons all-purpose flour
1-1/2 cups low-sodium, low-fat chicken stock
1/2 cup low-fat milk
1 cup fresh chopped spinach
1 pound extra-wide egg noodles, cooked al dente
Fresh bread crumbs, toasted
Chopped fresh parsley, for garnish

In medium sauté pan, place ahi; add water to cover fish, bay leaf and peppercorns. Bring to boil; reduce heat to simmer and cover. Poach for 12 minutes; set aside.

Heat large skillet over medium heat. Add oil and 2 tablespoons butter. Add shallots and mushrooms; season with salt and pepper. Saute 5 minutes.

Sprinkle in thyme and flour; cook 1 minute, stirring constantly. Whisk in stock, then milk. Add spinach.

Remove fish from skillet and flake with fork. Add noodles and fish to sauce. Remove sauce from heat and transfer to serving dish.

In small cup in microwave, melt remaining butter and drizzle over bread crumbs. Scatter crumbs and parsley over top of casserole. Serve immediately. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 770 calories, 21 g fat, 10 g saturated fat, 200 mg cholesterol, 250 mg sodium, 90 g carbohydrate, 5 g fiber, 7 g sugar, 56 g protein

PEAR BROWN BETTY

2 cups fresh bread crumbs, toasted (about 5 slices)
4 tablespoons (1/2 stick) unsalted butter, melted
2-1/2 pounds firm ripe Bosc pears (about 6), peeled, cored and cut into 1/2-inch-thick slices
2 tablespoons freshly squeezed lemon juice
1/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon, plus more for serving (optional)
1/4 teaspoon ground nutmeg
Vanilla ice cream (optional)

Preheat oven to 375 degrees. In medium bowl, add bread crumbs and butter; toss until coated.

Place pears in large bowl and toss with lemon juice. Stir in sugar, cinnamon, nutmeg and half the bread crumbs.

Transfer to 8-inch square baking dish. Sprinkle with remaining bread crumbs.

Cover dish tightly with aluminum foil. Bake until fruit mixture is bubbling, about 40 minutes.

Remove foil and continue baking until bread crumbs have browned and pears are easily pierced with paring knife, another 10-15 minutes.

Let cool at least 15 minutes before serving. Serve with vanilla ice cream sprinkled with cinnamon. Serves 6.

Approximate nutritional information, per serving (not including vanilla ice cream): 260 calories, 9 g fat, 5 g saturated fat, 20 mg cholesterol, 100 mg sodium, 48 g carbohydrate, 6 g fiber, 29 g sugar, 2 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.