Inspired Cooking comfort food

This morning I awoke to more than a dusting of snow.. Wind and just a wintery day again. To lift myself from the funky mood I have been in I decided to do something positive.. I rummaged through the freezer & my pantry to find some good ingredients to bring comfort to my poor deprived body... and mind. I love lentils and there they were on the shelf.

(I often cook by eyeballing ingredients except when I bake when I find it is more important to follow a formula recipe..)

Checking in the freezer I found a couple ham hocks & left over ham steak.. I had everything! Placed it all in my dutch oven  and simmered everything except the lentils, (shallots, carrots, garlic, black pepper, celery seed with 3 cups of chicken stock & 1 cup of water.) for about 45 minutes and set it aside to get happy. About 35 minutes before dinner time, I tossed in the lentils *about 1 lb and cooked them gently until they were tender. add water as needed to keep from getting too thick. Threw in a 1/2 package of baby spinach and about 1 cup chopped cilantro.. .

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They really cooked up nicely and yummy too.. but comfort lentils & ham was not enough for this gal..

I had so much extra time and got really inspired with the comfort I was feeling just being back in the kitchen after a few days AWOL.. I heard the Milk chocolate chips calling me from my chocolate stash.. and with in an hour or so I had these mouth watering goodies ready to sample.. So what do you think? A cold winter Blah day turned into a Spirit lifting afternoon. and now I have cookies for those down in the dumps winter days still forecasted.

 Now where will I hide them from my husband? Maybe I should freeze a few.

Heavenly Milk Chocolate Chip Cookies



2 ¼ cups unsifted flour
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter softened
¾ cup brown sugar
¾ cup sugar
2 tsp pure vanilla
2 eggs ( room temp)
2 cups Milk Chocolate chips
1 cup chopped pecans

Preheat oven to 375 F. Stir flour with baking soda and salt: set aside. Beat butter with sugars at medium speed until creamy and lighted in color( about 4 minutes)
Add vanilla and eggs, one at a time mixing on low speed until incorporated.
Gradually blend the dry mixture into creamed mixture. Stir in chocolate chips, and nuts
( if desired) Drop by tablespoon onto ungreased cookie sheets. Bake for 10 minutes or until golden brown.
Should make at least 3 dozen cookies. More if tablespoon is used to scoop dough.
I scoop mine with a small level ice cream scoop .