I’m trying out the Retro Recipe Challenge Fall Favorites competition, just as I was in the mood to make something savory, spicy, and prepared in that ever-so-homey style, a casserole.
For a twist on roast chicken when I didn’t feel like waiting too long, I was going to braise some chicken with wine and parsley. When I came home I found the parsley bunch I had bought about a week ago was so decrepit and limp that I had to toss it. Then I came across a nice jar of dried sage that must belong to my roommate, sniffed it, and decided to pair it with lemon instead.
Only until recently, during a trip to California, did I become aware that French Dip wasn’t something you dunk potato chips and veggies in, or that it wasn’t invented in France. There, it was a sandwich. Here, I decide to make one. The recipe that Ben’s mom provided for this was so tasty that I wonder why this side of the country hasn’t been so quick to catch on. I can just see the single-serving cups of au jus at … Read More
This stir fry is just a really light, simple dish that you can make with any combination of ingredients. I would normally use chopped scallions instead of a sliced yellow onion, but I didn’t have any left. The sweetness of the regular onion, though, made up for a dash of sugar in the seasoning I may have added. I kept the flavors toned down because asparagus has such a fragile, light flavor–it was almost too simple that I’d wished I’d had a fresh … Read More
Cooking for one is something that I struggle with on a daily basis, and the impracticality of it is a major reason why single people around my age eat out all of the time. I’m not going to lie and say that it isn’t a big load of work to make something elaborate for just one night, for one person, and then get creative with the leftovers and ingredients not used. Or the time-consuming aspect of it. Think of all … Read More
This was a really simple way of using up some chicken I had roasted the other day when it was raining. I’m not sure why that makes sense, but buying a whole chicken and sticking it in the oven with herbs and lemon tucked under its skin was simply the answer to a not very gentle evening’s weather, after a not very relaxing day at work. The little bugger didn’t have very much meat left on its bones after some … Read More