For reasons I don't want to get in to, I spent the summer sitting on someone else's couch eating food from the frozen section, and when I finally got home I was lazy and didn't cook for a while. I got back in to it, and in the process of trying to find a recipe I used to like, I realized I had never documented it here, so let's start with a [very] simple stroganoff.
This works best, in my opinion, with sauteed chicken breast, but leftover chicken works reasonably well, and I tried it last night with ground turkey and that came out okay as well, although slightly less interesting. Basically you just start by sauteing the meat (or reheating or browning as appropriate), then add such items as onions, mushrooms, and tomato. Then you add a mountain of paprika. Once that's settled in, you add tomato sauce, about 8 oz since that's the size those small cans come in, and a cup of sour cream. Plus more paprika, ideally. Then you mix it all up, cover it, and let it simmer for a good thirty minutes. Stir it occasionally, but mostly just leave it alone. Meanwhile make some egg noodles (or such), and poof. I recommend serving with something such as sweet peas, because if you're like me you can just mix them in, but whatever.
The reason I made this, actually, is because the night before I tried something interesting - chicken glazed with tomato, honey, and Worcestershire sauce. Just mix 3, 2, and 2 tablespoons respectively, roll some chopped chicken breast around in it, skewer the suckers, and broil them for 10 minutes or so. I served it on a bed of rice and a pile of broccoli. This was very exciting, because I had not used my broiler, and it worked very well. It was also exciting because I don't have a broiler pan, and I'll be damned if I can find one at the one store we have in this parts that might carry them, but because I was kabobbing, I was able to just lay them across a baking dish and it worked fine. The only problem was that I was dumb, and bought tomato sauce when I wanted tomato paste, so it was less glaze and more sauce - the up shot is I think that would have been fantastic if I'd let it marinade overnight. I want to try it both ways in the future.
Speaking of marinade, why did nobody ever tell me I could marinade salmon? I mean, it just never occurred to me. 'Why change the flavor of salmon,' I thought when I was introduced to the notion, 'when it's so perfect to begin with?' But by request, I let two salmon steaks sit overnight in Italian marinade, and good heavens was the final result lovely.
I am mindful of the fact that clear back in May, I promised you all a second pie recipe, and I do apologize. I have finally located said recipe! I know exactly where it is ... specifically, in the middle of a giant stack of paper that I will be sorting through Any Minute Now No Really I Mean It. So stay tuned.
No comments:
Post a Comment