Friday Food. November.

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My daughter came up with this recipe. It is excellent for those in your life who prefer their vegetables crunchy and just barely the other side of raw as she does. I was complaining of her lack of vegetables in her cooking and she decided to show me up by frying up some apple slices and baby carrots in what was left of the chicken tenders in the pan. We ate it over rice, and it was not only very good, it was refreshing as well.

Chicken tenders with sauteed apples and carrots over rice.
(c)2021

Later on that same weekend, I made a similar dish with fried chicken breasts and buttered egg noodles. My veggie combo consisted of: apple slices, grape tomatoes, and dried cranberries sauteed in about a quarter stick of butter with a tiny sprinkle of fresh ground pepper and a pinch or so of apple pie spice (cinnamon, nutmeg, cloves, allspice).

Fried chicken breasts with buttered egg noodles with a side of apples, tomatoes, and cranberries.
(c)2021

My apples were not crunchy at all (and that was how I liked them) and unfortunately, I was the only one who liked the tomatoes and cranberries, but experimentation is at the heart of cooking. Had I mashed them, they would have made a nice chutney.

Try something new. That’s been my husband’s refrain for the last couple of years: TSN! (Try something new.) I wonder if chopped pecans would have improved it a bit. Ah, but next time.

What would you have added to my sauteed apples that would have been better?

Friday Food. Inspire. May.

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​Being home in isolation has given many of us the opportunities to cook more, enjoying old favorites, trying out some new recipes, maybe experimenting a little. Before pork became less available, we had a delicious pork loin. For some reason, I like chutney with my pork. It works as a chunky sauce or spread on a sandwich, like that. We had some oranges that needed eating, so I  made an orange chutney. It was lovely even if I was the only one who ate it.

A week or so later, we had some extra ground chuck, a blessing that is not happening this week, so I made some homemade meatballs for the next time we had pasta, an old standby for our family. After following the recipe below, I froze the meatballs, and will cook them as described at the end of the ingredient list after thawing them.

A friend of mine in Oklahoma is sending me (in about ten days time) a culinary chain letter. She’s making a starter, sending it to me, and I will be feeding it and then sharing it as well as making my own Friendship Bread. I’ve never worked with starter before, so I expect that I’ll be sharing the process with you once it arrives here.

Lastly, if you go on Twitter and follow the hashtag #RecipesForThePeople, Chef Jose Andres and his family cook very good, very simple recipes. Our family made the Angel Hair Pasta with Sauce that you can find in my COVID-19 Food post. On the Twitter hashtag, you will also see regular people like you and me (not internationally known, popular chefs) offering their own Recipes for the People.

One note: Cooking is not Baking. Baking is a science. The measurements of baking soda, powder, salt are specific for a reason. You really need to be a professional level of baker to experiment with baking in my humble opinion. I am not a baker. Cooking however can be very experimental. You’ll notice in the two recipes that follow that there aren’t any measurements. For something like these two recipes (and my meatloaf that I can share with any request at a later time) is generally a pinch, equivalent to a tablespoon. How much garlic do you like? Use a tiny bit less. If mistakes are made, it’s still good. You’ll learn what you like.

Enjoy!

Orange Chutney (see photo)

2 medium oranges, sliced, diced and crushed

Add juice from the plate to the bowl

Dried shallot powder

French peppercorns, ground

Ground cumin

Honey (about 1 TB, maybe a bit more)

1 TB Blackberry preserves

Nutmeg, grated on a microplane

Mix.

Serve over pork or chicken or spread on bread for a tasty sandwich!
Meatballs

Bread crumbs (about 1/2 cup)

Garlic

Pepper

Onion Powder

Penzeys Frozen Pizza seasoning (or use a mix of Italian spices)

In a ziploc bag, thoroughly mix these ingredients. Add fresh ground beef and mix it into the meat.

Saute meatballs in olive oil in a saucepan until brown. Add sauce (or ingredients to make your own sauce) and cook for twenty to thirty minutes.

Add to your pasta, then add a salad and a loaf of fresh bread, and you’re all set for dinner!