Readying some more of those lazy-cook’s pickle slices for later. Also, the brine from the last time is now hosting a couple of cups of those little slim green beans. Didn’t bother to steam 'em first because of their size. Will taste-test tomorrow and see how that goes.
Oh that looks amazing. Lucky for you, you live on the other side of the country or I’d be inviting myself over. (I would bring the tea, if that opens the door. )
The beans took about 3-4 days to marinate well. And then they were gone in a hurry. I have to see if I can get some more of those this weekend.
In the meantime, peeling and crinkle-cutting some carrot slices so they can have their turn in the brine-pool. Woo!!
Now simmering fresh peaches in white wine (Sauvignon Blanc), with spices and a bit of lemon juice. They’ll be our chilled Labor Day dessert in a few hours. (Pan-frying some fancy local Brats… keeping it simple. Probably a simple salad of garden lettuce and a few basil snippets, too.)
Here’s the recipe if you want to try it while peaches are still around:
I decided to try a new recipe of chicken with onions and bell peppers. The recipe called for jerk seasoning, but I don’t have that so I decided to use garam masala. It was…okay. But I like being able to try these things. Even if they’re not great, I got a chance to try something new.
Chicken vegetable dumpling soup. I usually don’t think much of it, it’s soup, but the other day I made it while a friend was over and she was amazed and said it was one of the best soups she’d ever had. She even texted me a few days later to ask for the recipe. I was surprised; it’s unremarkable, and the recipe is 1. Put things in pot, 2. Cook until soup. I made a similar one to that one today, and it made me smile because it’s a nice reminder that even ordinary things like soup can be delightful and amazing. And now I have leftovers for the next few days.
Be careful - this is how the cooking bug bites you, and then it stays with you for life.
I made homemade chicken and noodle soup (didn’t think to take a picture), and it turned out mostly right, but I decided to add in some lemon pepper seasoning. It was mostly fine, but I put in a bit too much and it was spicier than I intended. Not terrible, but I’d back that off more than a little next time.
I made gumbo with chicken, knackwurst and Andouille sausage. I have some left.
I still plan to make curry.
Navy beans. Some will star in a Bay Shrimp Nicoise I plan to make each of us for our to-go lunches tomorrow. The rest will star in a salad on their own after that. (Usually a vinaigrette with chopped red onion, parsley, or cilantro. Maybe some sweet pepper from the garden if there is any at the moment. The recipe also suggests adding chopped, hard-boiled egg but that’s not really my thing.)
Slow cooker spare ribs. Turned out okay - ingredients included the last of the 15yo balsamic, some black treacle, thyme, epazote, Henderson’s Relish, pul biber, maple syrup - an improvised United Nations of flavours, working to a common goal. So, not like the United Nations at all.
Finished in the regular oven for stickiness.
I keep forgetting to take pictures when I try a new recipe. I tried one today from my cooking for one cookbook. Cumin couscous with toasted walnuts and shredded chicken.
Oh, and I found a really nice way to make shredded chicken quickly. You heat up some olive oil in a skillet and put the chicken into it. Salt and pepper to taste, cook for about 5 minutes and then pour in 3/4 cup of chicken broth and put the lid on. Cook for about 7-10 minutes and voila! You have tender, easily shredded chicken. And it has some nice flavor that you don’t really get from boiling.
That all sounds really good; apart from poaching the chicken, what other steps does this recipe entail?
The last time I ate chicken and walnuts combined, it was a Persian dish called Fesenjan. This is a stew mainly consisting of ground walnuts, but there are pomegranates and sometimes dates involved. Aromatic, rather than spicy.
It was really simple. Put some oil in the skillet and then add the cumin, stir it around for about 30 seconds and then add the couscous and mix it with the cumin and oil until the couscous browns a little and then pour in broth (I used chicken broth but could be any I suppose), take the couscous off the heat and cover and let sit for 5 minutes. Then, stir in toasted nuts (I used walnuts because that’s what I have but it also suggested pine nuts) and chicken and parsley (or cilantro or whatever other green herb you want).
I’d like to try it with more spices next time but it was good.