Cooking
I have not been in the mood to cook. Not Monday, not Tuesday.
Monday night was 'what's in the fridge/freezer?' for dinner.
I didn't think I could pull that off two nights in a row. So, around four o'clock, I began looking around my kitchen, hoping for something disguised as inspiration.
Garlic...not at it's best. Shallots...have seen better days.
Ok. Chicken breasts and Veat bites out of the freezer.
Smash close to thirty cloves of garlic, rough chop half a dozen or so shallots. Toss in a glass baking dish. Add chicken, cut into small chunks (or the already perfectly-sized Veat pieces). Top with what you think seems like the appropriate amount of smoked paprika, ground ginger, and cinnamon, and a couple cloves. A bit of salt, for good measure, as well as a few chopped almonds (a few because we were basically out). Pour in some kind of stock...I used a low-sodium vegetable...and bake, at 350, about half an hour, or until chicken is cooked through.
It was...not bad. I certainly need to play around with the spices a bit more (Matt surprised me by wishing his had more cinnamon), and make sure to stock up on almonds.
But considering how completely uninterested in food prep I'd been, not a bad save.
- That Would Be A 'miss'
As much as I love Indian food, I don't often make it at home. It can be a lot of work...although, generally, worth every minute. Over the past couple of years, I've acquired Suvir Saran's books, Indian Home Cooking & American Masala. Many,...
- Parmesan Chicken With Balsamic Butter Sauce
A surprisingly simple dinner dish: Parmesan Chicken with Balsamic Butter Sauce. We never buy whole chickens, so as always, we cut up chicken (and Veat) breasts; reducing the baking time. Parmesan cheese, olive oil, garlic, and oregano for the chicken's...
- Kind Of Like Re-gifting, Only Not
My online cooking club seems to be dissolving...we all lead such busy lives, and many of the gals involved just couldn't find the time. I'm going to be reposting a few of my entries here. One of our themes was Asian (it could cover any cuisine,...
- Chicken Braised In Pumpkin Seed Mole Verde
This recipe was really nice; it didn't have a particularly strong flavor, but it was a very...warm, comforting dish. A hint of citrus from the tomatillos. It worked equally well with tortillas, which is how I ate my leftover's the next two days. ...
- 100 Almond Chicken
Matt and I are testing out various Indian recipes; in part because we love Indian food, and also because we need to develop a menu for our Thanksgiving dinner. While putting away several frozen items after we returned from our grocery shopping trip,...
Cooking
I Don't Wanna Cook Chicken
I have not been in the mood to cook. Not Monday, not Tuesday.
Monday night was 'what's in the fridge/freezer?' for dinner.
I didn't think I could pull that off two nights in a row. So, around four o'clock, I began looking around my kitchen, hoping for something disguised as inspiration.
Garlic...not at it's best. Shallots...have seen better days.
Ok. Chicken breasts and Veat bites out of the freezer.
Smash close to thirty cloves of garlic, rough chop half a dozen or so shallots. Toss in a glass baking dish. Add chicken, cut into small chunks (or the already perfectly-sized Veat pieces). Top with what you think seems like the appropriate amount of smoked paprika, ground ginger, and cinnamon, and a couple cloves. A bit of salt, for good measure, as well as a few chopped almonds (a few because we were basically out). Pour in some kind of stock...I used a low-sodium vegetable...and bake, at 350, about half an hour, or until chicken is cooked through.
It was...not bad. I certainly need to play around with the spices a bit more (Matt surprised me by wishing his had more cinnamon), and make sure to stock up on almonds.
But considering how completely uninterested in food prep I'd been, not a bad save.
- That Would Be A 'miss'
As much as I love Indian food, I don't often make it at home. It can be a lot of work...although, generally, worth every minute. Over the past couple of years, I've acquired Suvir Saran's books, Indian Home Cooking & American Masala. Many,...
- Parmesan Chicken With Balsamic Butter Sauce
A surprisingly simple dinner dish: Parmesan Chicken with Balsamic Butter Sauce. We never buy whole chickens, so as always, we cut up chicken (and Veat) breasts; reducing the baking time. Parmesan cheese, olive oil, garlic, and oregano for the chicken's...
- Kind Of Like Re-gifting, Only Not
My online cooking club seems to be dissolving...we all lead such busy lives, and many of the gals involved just couldn't find the time. I'm going to be reposting a few of my entries here. One of our themes was Asian (it could cover any cuisine,...
- Chicken Braised In Pumpkin Seed Mole Verde
This recipe was really nice; it didn't have a particularly strong flavor, but it was a very...warm, comforting dish. A hint of citrus from the tomatillos. It worked equally well with tortillas, which is how I ate my leftover's the next two days. ...
- 100 Almond Chicken
Matt and I are testing out various Indian recipes; in part because we love Indian food, and also because we need to develop a menu for our Thanksgiving dinner. While putting away several frozen items after we returned from our grocery shopping trip,...