Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
Look. I actually cooked!!
Tonight was a recipe I used to make often in the 70s -- I must have been feeling nostaglic when I made up the week's menu. It was pepper steak and rice, from a Betty Crocker cookbook.
I have my leeks, celery, and watercress chopped for soup tomorrow, plus the dang pasta salad stuff chilling. I can see that it will be a huge amount, so I invited a grandson to pick some up after he's done working tomorrow.
The wildlife outside, poor babies, got their feeder filled as I do daily and I put out extra peanuts, raisins and the rest of the Chex from Christmas. It's horrible outside. 50 mile an hour winds, sub-zero and white out roads.
Think I'll bake some cookies.....Ahhhhhh!
army basic training builds belligerant trogladites . the gentleman training comes later in advanced skill training.
I'm going to be making chicken paprika soon, one of my favorite dishes. The first time I made it I told my boys that it was chicken and 'cheese sauce' because neither one like sour cream and that makes up part of the sauce. They sucked it up like there was no tomorrow. THEN I told them what it really was. lol They've been eating it ever since.
Get some boneless, skinless chicken breasts. Cut into pieces. Coat in your favorite breading mix, fry till crispy and brown on the outside. (they don't need to be done)
Get about 3 cans of chicken broth, throw in a handful of chopped onion, about a tablespoon or so of paprika and add in the crispy chicken. Cover, simmer about 25-30 minutes. Take out the chicken. Add in about half a cup...or more if you like...of sour cream with a tablespoon of flour mixed in. Simmer again, whisking until it's smooth and creamy. Add chicken back in and prepare to go to culinary heaven. :D Some crusty french bread is excellent with this, too.
I think it is a very good idea to plan your meals for a week. Then you always know what you are deviating from on any given day. :D Yesterday was supposed to be a chicken pasta salad (to take advantage of $5 deli chickens) but I didn't feel well, so I changed to the day I had scheduled "leftovers." We had plenty. No problem. Today when I double-checked the salad recipe before going to the store I noticed that the salad had to chill for at least 4 hours. Oh-oh, too late for that. So I picked the day we were to use the other half of the chicken and made a Thai chicken soup that was easy and awesome. Also had cucumber sandwiches to practice for a tea party I am planning. And a GS thin mint. All was good, but not exactly according to schedule.
Tomorrow should be OK. Took the right stuff out of the freezer tonight, and don't need to go to the store.
Boni, I understand the purest thing. But I really do like the extra tang that yogurt imparts.
someone said you can get "soya cream" i wonder what this is like and can you put it in soup?
I could give up anything,drugs,alcohol,smokes but i have a real problem with butter and cream whats the point in living if you cant have "real butter and cream".
This lower your cholesterol diet is the "pits". As soon as i get it down i may just have a little minipigout!
Ok im not looking at this post again its "too cruel".
I am a purest. It MUST be sour cream. FULL FAT! LOL
still eating up my bean soup tonight..
By the way, do you ever use Greek yogurt instead of sour cream? Course, that particular recipe doesn't sound like it can be redeemed, but I find we like yogurt in place of sour cream or even of mayonnaise in a lot of recipes.
lol, sour cream is the secret ali.. and red pepper / garlic powder..
But I don't think it is necessary for everyone to cook well. If you enjoy it, it is satisfying. If it is not your passion, don't worry about it.
I think I can speak for many of us when I say we figured out how to do it right by making our share of mistakes along the way!