I have been thinking up nourishing dishes I can make for the family of a friend who’s recovering from cancer. Filling, comforting food that can be frozen until needed and then easily heated. I love tacos and thought their girls might like this taco-inspired dish. I made one for them and one for me and my beau, too. It was delicious! (more…)
My “Tangy Pepper-Lime Chicken” is delicious! I found the original recipe, “Pepper-Lime Chicken,” in the Better Homes and Garden New Cookbook (1989 edition) that my mom gave me for my sophomore year of college when I first lived in an apartment. I’ve been making it ever since and while adhering mostly to the recipe, have found a way to make it even more deliciously tangily limey.
The original recipe has you broil chicken and then start brushing it with a lime glaze as it cooks. This is very tasty and works well if you don’t have time to marinate it beforehand, or forgot. For a more intense flavor though, marinating overnight makes a big difference. And then a few years ago when I got a vacuum sealer machine for food, I found that marinating the chicken in the vacuum-sealed marinating dish is even better–you can get a really great flavor in just 20 minutes (way more flavor than if you just marinated it in a bowl for 20 minutes). Now I put the chicken in the vacuum marinating dish the night before, and then, while I’m broiling the chicken, I put the marinade in a pan on the stove and reduce it to a syrupy glaze and use that to brush the chicken in the last several minutes of broiling. Those two steps give it a super POW of flavor.
So you can do whichever you have the time and equipment for and it will be yummy. Here’s the recipe… (more…)
As a die-hard Little House on the Prairie fan, I have a pretty impressive collection of both the books and related material, including The Little House Cookbook by Barbara Walker (Harper Trophy 1979). In reading the first book to her young daughter, she found herself making pancake men for her little girl, just like Laura Ingalls had on Christmas morning. That started them on years of making food from the Little House, eventually cooking everything mentioned in the books and publishing a cookbook.
One recipe I was delighted to see was for young Almanzo Wilder’s favorite food, fried apples ‘n onions. When I was little I didn’t think that sounded like it would be much good to eat. But I was intrigued that it employed two very common foods I did know that didn’t seem like they’d be good together, yet it was a kid’s favorite–and yet I’d never heard of it other than in Farmer Boy. As an adult, on getting and reading this cookbook, with more adventurous tastes than I had as a child, I had to try it.
It’s pretty good! And super easy. (more…)
A lot of you may have a fondness for the kinds of homey casseroles prevalent in the 1970s and 80s, typically using Campbell’s Cream of Whatever Soup. Women’s magazines often (and still) tout various casseroles filled with the sponsor’s processed products to minimize preparation and cooking time, and maximize corporate profits.
Unfortunately, these products also minimize nutrition and even have ingredients that are actively bad for you, not just lacking in what you do need. For example, Campbell’s Condensed Cream of Mushroom Soup includes vegetable oil, modified food starch, monosodium glutamate, soy protein concentrate, yeast extract, and “flavoring.”
I’ve always liked Chicken Divan and other casseroles that are so warm, filling, and comforting in cooler weather. It is an excellent dish to prepare in a disposable pan and take to a friend in need, or to put in the freezer to pull out during extra busy times so you can still put a homemade nourishing meal on the table.
- 2 cups cooked rice (preferably organic). I like a mix of brown and wild rice, which I cook in chicken stock with a little butter and Celtic sea salt.
- 6 cups cooked chicken (preferably pastured), chopped or shredded (you can roast a whole chicken and pull the meat off the bones, or use boneless breasts and or thighs, broiling or sautéing them until cooked through)
- 2 heads of broccoli (preferably organic), stemmed, chopped, and lightly steamed to fork tender (can substitute 2 packages of chopped frozen broccoli, lightly steamed and drained)
- 2 cans of an organic brand of cream of mushroom soup with no MSG, or better yet, about 3 cups homemade (see Homemade Substitute for Condensed Cream Soup recipe here—you can use this in lots of casserole recipes) (more…)