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|Saturday, January 15th, 2011|
First, a story, and then the recipe.
About two months ago, I went out with J and his sister to Sushi Samba
for a celebration. This meal was utterly, unbelievably, one of the best that I have ever had in my life. I wake up at night and remember the maple-soy sweet potato robata and the exquisite sweet-corn truffle tempura, and cry a little inside that on my grad-school negative salary, I'll never be able to repeat it. My birthday is next week, and I don't think I can ask to go back because at these prices, my birthday isn't a special enough occasion: after all, it happens every year.
However. I can dream of duplicating the rice. The delicious, delicious coconut rice.
Here's a recipe for making it in a rice cooker
, and for making it in a saucepan
. Here's a slightly more complicated recipe for making it with brown rice
Caveats: light coconut milk may be less fatty, but it doesn't seem to absorb into the rice as well. White Jasmine ("Jasmati"?) rice works well: using brown rice in the original recipe doesn't work well at all, as it's slightly creamier than normal rice, but didn't really pick up the flavor.
I'm personally planning to use it with the Pineapple Red Curry
recipe posted here ages ago.
|Sunday, October 31st, 2010|
Pumpkin Pie Cupcakes...
So yeah, these cupcakes with tiny pumpkin pies inside them
were delicious. I used store-bought pie crust for the little pies, and that was fine. And while the cupcakes themselves were tasty, they were a little rich even for me. You could probably get away with a cake mix or a slightly healthier recipe for them, and still have a delicious cupcake. The cinnamon icing (I couldn't find cinnamon chips, so I just made a buttercream/cream cheese icing with cinnamon) was well worth it though.
Now that I know that these work, I kind of want to try different variations of pies in cakes. Lemon meringue inside lemon cake? Pumpkin in chocolate cake? Apple in spice cake? But beware the cherpumple
-- that's just a line too far.
|Friday, October 1st, 2010|
Salmon croquettes of indulgent deliciousness...
As you will see when you look at the ingredients list, these are not an everyday indulgence -- any meal that begins with "make a white sauce" and continues on to deep frying is certainly a "sometimes food." But these are just so good, taste and texture-wise, that I wanted to pass them on.
This varies from my mom's recipe in only one way -- the fact that I use a couple cans of boneless skinless canned salmon, instead of picking through the cheaper big can of unprocessed salmon to remove all the yucky bits. (I'm lazy and easily grossed out, OK?!) When I was planning to make these, I called my parents to discuss how many small cans to buy. The conversation went something like this...
Me: "...okay, and since I'm going to be using the little cans of boneless skinless salmon, how many do you think I should use?"
Mom: <significant pause> "...they sell canned salmon with all the stuff taken out? They do that? How expensive is it?"
Me: "I checked and it's like $2 a can. More expensive than the other stuff, but you know I'm squeamish and --"
Mom: <to Dad in the background> "Did YOU know that they make salmon without all the nasty bits?"
Dad: "Sure, yeah! It's just more expensive!"
Mom: "You KNEW they made it this way?! And you never BOUGHT it this way?! I AM NEVER PICKING THROUGH CANNED SALMON AGAIN."
So, um, yeah. Better living through technology! Feel free to buy the pre-processed stuff, is all I'm saying. This would also work for tuna, too.
3 Tbsp of butter/margarine
3 Tbsp of flour
1 c. milk
Roughly 15 oz of canned deboned deskinned salmon (3 cans here)
3 Tbsp of parsley
1 tsp pepper
1 Tbsp of Worcestershire sauce (I subbed soy sauce, mustard, vinegar and chili powder -- passable, but I recommend the real stuff)
a bunch of breadcrumbs
1 egg, mixed with a little bit of water
oil for deep frying
1. Make a white sauce! On low, melt 3 Tbsp of butter or margarine. Stir in the flour gradually til you have a slurry that looks kinda like applesauce. Then add the milk gradually, stirring constantly until you have something that looks roughly like cream gravy.
2. Remove from heat and dump the fish in, followed by the pepper, parsley and Worcestershire sauce. Mix this all together til well blended, and then set it in the fridge or freezer to cool.
3. Set yourself up for deep frying -- a deep pan, maybe about a half inch of oil or so on the bottom. Don't turn this on yet. (I'll be honest -- I had boyfriend help on this one, since he's more experienced and I had visions of a grease fire.) Also get a plate and put some papertowel on it -- this will later soak up the grease.
4. Get your breading stuff ready -- dump the breadcrumbs onto a plate, reserving some for later; crack your egg and mix in a little bit of water; have a clean plate off to the side for croquettes.
5. Once your salmon mixture is cooled down, it's time to start forming it into croquettes. Using a spoon (or your hands -- trust me, it's going to become irrelevant in a few), scoop a glob of the salmon mixture about as big as a small potato into the breadcrumbs. Roll it around, patting it together like pie crust, sopping up breadcrumbs until you have something that will roughly stay together, and then set it to the side. Repeat, adding more breadcrumbs as necessary, til you're out of salmon mixture (I got about 6 croquettes from this).
6. Breading, part 2: Take each croquette, swish it through the egg mixture *quickly,* and then roll it around in the breadcrumbs again to add another layer of breading. Repeat for all croquettes.
7. Heat your oil til it's smooth and moves like water. (It is hot as bejesus at this point, so be careful!) Using a spatula, gently put a croquette or two into the pan. Give them a few minutes on each side so that all bits are golden brown and deep-fried. Spatula them out onto the papertowel covered plate. Repeat for all croquettes.
8. My mom then bakes them in the oven at 350 degrees for about 15 min. I think you could probably omit this, since it probably reflects her worries about not having the fish cooked enough (even though I'm pretty sure it COMES cooked) -- but, since I'm a slave to tradition, I baked them anyway, and they came out delish.
What you should end up with is delicious rich lumps of salmony goodness -- crisp and crunchy on the outside and creamy, rich, and fishy on the inside. Enjoy!
|Wednesday, September 8th, 2010|
|Saturday, August 28th, 2010|
Vegan chocolate cupcakes; non-vegan peanut butter icing
Drew makes these (or a citrus variation) for most counseling events, because they've got a bunch of vegetarians and vegans in the program. I've started to make them too -- not because of the vegan thing, more because they're just really damn good chocolate cake.
1 1/2c flour
1c plus 2 Tbsp sugar
1 tsp baking soda
1/8 tsp salt
6 Tbsp unsweetened nonalkalized cocoa (I told
you this was good chocolate cake.)
1c cold water
1/4 c vegetable oil
1 Tbsp white vinegar
2 tsp vanilla
Preheat oven to 350 degrees. Combine all dry ingredients in a medium large bowl and mix. Add wet ingredients and stir till blended (no need to get the mixer out on this one!) Bake for about 25 minutes, until a toothpick or fork comes out clean.
These are heavenly just plain, especially after they've been in the fridge for a day or two -- can anyone explain why they're even better cold? But as I found out yesterday, they're freakin' transcendent with this easy peanut butter icing:
1/2 c butter
1 c. peanut butter
2 c. confectioners sugar
~3 Tbsp milk
Allow the butter and peanut butter to reach room temperature. Using a mixer, blend the butter and peanut butter together. Gradually add the confectioners sugar, blending til smooth. As the mixture becomes dry with more sugar, add the milk very gradually -- only as needed to achieve a smooth, creamy, spreadable mixture.
|Friday, August 20th, 2010|
Dinner and lunch leftovers...
Last night I came home from shopping and needed to make a quick dinner -- just for me, since Drew was out with people from work. This is an old family favorite because it's quick and relies on basic ingredients that we almost always have in the house. It can easily be scaled up or down as needed. We call it "soy chicken," but truth be told, it's really more like candied chicken.
Chicken breasts, cut into chunks
margarine or butter
peas or other vegetables
Fry the chicken chunks in a pan with a little oil; do whatever you need to do to make rice simultaneously. When the chicken is cooked through, add a tablespoon or two of margarine and then about a 1/4 cup of brown sugar (these are all estimated amounts). The butter and sugar (and chicken fat) will melt into a sweet sauce. Stir in some soy sauce to taste for a pleasantly salty, smoky aspect. I suppose that you could stir-fry vegetables in the pan with this, but we generally just put some in another pot with a little water and stir in the al dente results.
Quick, delicious, and satisfying. I made too much last night, but reused it today along with some leftover teriyaki chicken and rice from earlier in the week to make a fair approximation of the lettuce wraps that they serve at P.F. Chang's. Yummy lunch!
|Thursday, July 29th, 2010|
|Sunday, July 25th, 2010|
Easy Cheese Mini-Danishes!
Found this recipe last night when I was trying to use a package of cream cheese that I had mistakenly bought for another meal that turned out not to need it. These are delicious, addictive, and if you don't do cheese danish, I'm sure you could experiment with other fruit, pie filling or jam.
2 cans of refrigerated crescent roll dough
1 8ox package of cream cheese
1/2c white sugar
1 tsp lemon juice
1Tbsp sour cream (I actually didn't have this, so I just used some milk and about a tablespoon of margarine)
Preheat oven to the amount indicated on crescent roll package.
Cube cream cheese in a medium sized bowl. Add sugar, vanilla, lemon juice and sour cream. Using an electric mixer, blend until smooth and creamy.
Unwrap crescent roll dough, being careful to maintain the roll shape of the dough. Cut the rolls into roughly 1/2 in slices. Take each resulting chunk of dough and stretch it into a flat disc with a depression in the center.
Using a small spoon, put a blob of filling in the center of each dough disc. When finished, go back and pinch the sides of the disc around the filling so that it's more firmly "cupping" the cream cheese.
Bake for about 15-20 minutes or until the dough is golden brown and flaky. Allow to cool, and then glaze with confectioner's sugar and milk, or just leave them plain.
|Friday, July 16th, 2010|
Spinach and Feta/Cheddar Quiche
I made this for the (kosher) Winter Soiree earlier this year, but never got around to posting the recipe. Is this low-fat? Oh hell no. Is it a delicious occasional treat that at least has a ton of spinach in it, which is good for you? Sure!
We had this for dinner last night, along with unfrozen leftovers of the fakes soup recipe
I posted about a month ago. To give something cool with the meal since it's crazy hot out here, I simply sliced up a large cucumber to nibble on. A very tasty meal!
Spinach and Feta/Cheddar Quiche:
1 unbaked deep-dish 9" pie crust
1/3 c. light mayo
1/2 c. skim milk
1 1/2 c.-2 c. of cheese (I used a 4 oz. packet of crumbled feta and then padded it out with a couple handfuls of shredded cheddar -- all cheddar or all feta would be fine, I'm sure)
1 1/2 c. of frozen spinach, thawed, chopped, and relatively dried (it's very juicy -- just drain some of the water out)
1/4 c chopped onion (or a good shake or two of onion flakes)
Preheat oven to 400 degrees. Whisk mayo and milk together until smooth; add eggs and whisk again til smooth. I
n the pie crust, layer spinach, cheese and onion -- basically, you're just ensuring something of an even distribution. Pour the egg mixture over the cheese and veggies.
Cover quiche with foil and place on a cookie sheet. Bake covered at 400 degrees for about 45 min, then remove the foil and bake uncovered for another 15-20 minutes, until the quiche is set and the top is golden brown. (I kicked the temp up to 425 for the uncovered baking part, just to be totally sure it was done.)
|Monday, July 5th, 2010|
4th of July Apple Crisp (appropriate anytime!)
This is my second time making this tasty crisp -- a friend who ate it the first time asked me to make it for her 4th of July barbecue. I assembled it at home and baked it there, partially because I couldn't handle having a hot apple crisp in my lap the whole way there, and also because there's no way that I would have had enough time to bake it before we left. I forgot how time-intensive peeling apples can be! FYI, this is totally delicious, but pretty sweet, so I'm sure you could cut down on the sugar in topping or filling a bit if it bothers you.
About 10 cups cored/peeled/chunked tart green apples (I used about 7 really large Granny Smiths)
1 c. white sugar
1 Tbsp all purpose flour
~1 1/2 tsp cinnamon
2 c. quick-cooking oats
2 c. flour
2 c. brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 c. (2 sticks) melted margarine
Combine white sugar, flour, and cinnamon in a bowl. Either add the apple chunks to the bowl of dry ingredients and toss to coat, or place the apple chunks in a 9x13 glass pan and sprinkle the ingredients over top, tossing within the pin to coat. (Eat a few; they are delicious.)
Then, mix the oats, flour, brown sugar, soda, and powder together in a bowl. Melt your margarine in a smaller bowl and then add it to these dry ingredients. Stir till blended, then drop in spoonfuls over the apples. This should generally coat the top, although obviously you'll have areas of greater or lesser coverage. (Eat another few chunks of apple, this time with some oat mixture. They're really tasty!)
Bake on top of a cookie sheet (to avoid possible drippage) in 350-degree oven for 45 minutes or until topping is golden brown and crispy. Allow to cool a bit before serving, otherwise you'll have a big mouthful of sweet apple-y napalm! This is also excellent a la mode.
|Tuesday, June 22nd, 2010|
Yes, I know -- the title at the top seems like a "no duh" phrase. But "fakes" in this context is actually Greek lentil soup! I modified the original recipe
because reviews as made tended to be a bit bland. Drew thought the result was still kind of bland, but I like it! It has a pleasantly light flavor with a rich mouth-feel, since the lentils thicken up into a stew, essentially. Also, it's pretty freaking good for you, with high-protein lentils, lycopene-y tomato paste, and heart-healthy olive oil. Also, as the original recipe shows, this can easily be made vegetarian.
16 oz bag of brown lentils
1 can of chicken broth
about a cup and a half of chopped up carrots
about 3 medium potatoes, diced
1 onion or the equivalent in onion flakes
1 small can of tomato paste
vinegar (white or red wine)
lemon juice (optional)
oregano, parsley, salt, pepper to taste
Spread your lentils out on a plate to check that there are no bugs, dirt, twigs, etc in them. Wash them and put them in a saucepan. Cover with one inch of water, bring to a boil, and boil for 10 minutes. Afterwards, drain your lentils, rinse the sauce pan, and set the lentils to the side.
In a small soup pot (you probably don't need the full stock pot on this one), add about 1/4 cup olive oil and heat on medium-high. Add the carrots, potatoes, and onion, and saute for about five minutes. Next, add one can of chicken broth and four cups of water, the lentils, and about a tablespoon of oregano and parsley. Bring to a boil, then reduce to medium-low and simmer, covered, for 10 minutes.
Next, stir in the tomato paste. At this point, I also added what I can only describe as a "sloosh" (1/4 cup?) of vinegar, followed by a bit (maybe a tablespoon and a half?) of lemon juice. Salt and pepper too.
Cover, and allow to simmer for about 30 or 40 minutes, or until the lentils are appropriately soft. Makes a pretty large amount -- you could make half, I guess, but if this is like most lentil soups, it'll freeze well.
We ate this with sugar snap peas and crescent rolls (ftw), and cube steak (which was not that swinging this time; I had a second cup of soup instead).
Let me know what you think if you decide to make this -- and let me know any modifications you make! Also, let me know other lentil recipes you might have -- they're very tasty and cheap and healthy and I want to start eating more of them.
|Sunday, June 20th, 2010|
Easy pasta salad with serving suggestions!
It was freaking unbearably hot in Bloomington for most of yesterday. This was not good, since Drew and I had to do our grocery shopping, which involves walking half a mile and then coming back carrying the food on our backs.
We were smart and waited to do it until about 8PM when it had cooled down... and I was smart in that I already had a super-easy cold summer dinner essentially prepared for when we got home.
Super-Easy Italian Pasta Salad
1 box of whole-wheat penne (or whatever kind of pasta you want)
1 can of diced tomatoes
1 small package of crumbled feta
olive oil, vinaigrette, basil, oregano to taste
Follow the pasta directions on the box; drain and toss with about a tablespoon or two of olive oil. Add a teaspoon or two of basil and oregano and toss together. Add maybe about a 1/4 cup of vinaigrette and toss. Add the canned tomatoes AND their juice. (I had to do this later, because I needed tomatoes at the store!) Let the pasta cool down at room temp for a bit before you put it in the fridge for at least an hour, more like two. Serve with a dish of feta so that people can add their own.
I paired this with cold chicken sandwiches (boil chicken breasts, let chill, shred and serve however you want), and then had strawberry shortcake for dessert. Not a gourmet meal by any means, but it tasted amazing last night at 9:30!
|Sunday, March 21st, 2010|
Pumpkin Cream Cupcake Muffins!
OK, so I know that pumpkin is more of a winter holiday thing, and we're getting into spring...but I love pumpkin stuff any time of year, so haters to the left and all that.
Anyway, these are pretty tasty. Incredibly moist and good with tea (probably coffee too). Like most fruit and spice cakes these are somewhere in-between a cupcake and a muffin -- hence the name. Good as dessert, snack or reward for waking up (aka "breakfast.")
Pumpkin Cream Cupcake Muffins:
1 package spice cake mix (I used Betty Crocker)
1 package (3.4 oz) instant vanilla pudding mix
1 cup canned pumpkin (I used the pumpkin pie blend, 'cause that's what I had, plus extra spice!)
1 package (8 oz) cream cheese, softened
1/4 cup sugar
Preheat oven to 350 degrees.
Make cake mix as directed on the box, plus the dry pudding mix and pumpkin. Mix thoroughly. Spoon into paper-lined muffin cups.
In a separate bowl, beat the cream cheese with mixer till creamy. Blend in the egg and sugar; take your time really blending so that you get a uniform mixture that you can spoon easily.
Put a dollop of cream in the center of each cupcake and swirl gently with a small spoon. (There's really no science to it.)
Bake about 20 minutes, until a toothpick comes out clean. Cool in the pan for a few minutes and then on wire racks. Keep refrigerated, 'cause of course these have cream cheese in them!
BTW, hope you like these, because this recipe makes a metric fuckton of cupcake muffins. I got 30 regular sized ones, and 12 tiny ones after I ran out of regular-sized muffin papers! So expect maybe 36 regular sized muffins out of a single batch.
|Monday, February 22nd, 2010|
I like things sweet.
Honey BBQ sauce:
3/4 cup honey
1/2 cup ketchup
1/4 cup sunflower oil
1 tablespoon wine vinegar
2 tablespoons brown sugar
1 teaspoon Dijon Mustard
1 tablespoon soy sauce
1 crushed garlic clove
Combine ingredients, and that's it. I split the recipe in half because I didn't have enough honey.
I made pulled pork (pork + apple juice + slow cooker + 9 hours + some salt = delicious) last night, but didn't have any BBQ sauce. Fortunately, I had all of the ingredients for it.
|Saturday, October 3rd, 2009|
Tara's Mom's Very 70s Hamburger Pie!
I made this the other night, after my mom commented that she hadn't made it in years. In the process of prepping it, I remembered why -- the sauce mix has onion bits that are obvious in the mouth, which was about More Than I Could Take when I was little.
Fortunately, my tastes have mellowed a little bit, as Drew and I found this hella tasty the night I made it. (I also found out today that it keeps quite well for leftovers!) It *is* rather '70s in composition and in the sheer lack of vegetables, but serve with a green salad or something and you'll do just fine. Also, super easy prep and great on cold nights, many of which are ahead of us over the next few months.
1 tube of refrigerator crescent rolls
1 lb ground beef
1 can tomato paste
1 packet of spaghetti sauce flavoring
shredded mozzarella cheese (to taste)
Pop open tube of crescent rolls and line a pie plate with them to make a sort of pie shell. Brown ground beef in a skillet; add tomato paste and spaghetti sauce packet and mix together thoroughly. Spoon the meat mixture into the pie plate; top with mozzarella cheese. Bake for time and at temperature recommended on the tube of crescent rolls.
|Monday, September 21st, 2009|
A very inexact Mac and Cheese
This is a delicious recipe that Tim and I made last weekend. The great part about it is that you can add whatever you want to the mix. So long as the cheese-to-noodle ratio is about right, i think it'll all be good. I was going to wait until I made it again, but didn't want to forget to post it. So you get some rough quantities. The next time I make this, I plan to use onions, garlic, potatoes, and sausage, with one type of cheese in the sauce (cheddar?) and a different cheese sliced on top. It will be delicious, I can already tell.( Read more...Collapse )
|Sunday, August 2nd, 2009|
Here's to old Boston, the land of the bean and the cod...
...where the Cabots speak only to Lowells
And the Lowells speak only to God.
(oh 19th century snark, how we love thee)
Boston cream pie is really more Boston cream cake, but it's delicious whatever you call it. This was a nice sort of shortcut recipe for something that generally seems to require a bit of effort with double boilers and such for the custard filling. And it got rave reviews from my poker table tonight!( Delicious dessert directions directly below!Collapse ) Current Mood: happy
|Wednesday, July 22nd, 2009|
Red Wine Braised Eye of Round Steaks
A main dish this time, instead of just desserts! Vegetarians and teetotalers are a bit up the creek though. ;-)
This is another AllRecipes recipe -- again, with some of my own variations. The original is described as "President Ford's Braised Eye Round Steaks," because supposedly this was his favorite meal. I can tell you that whether you want to reminisce about a time when a Republican president supported feminist causes
or just want a good meal, this is a nice and fairly simple recipe. It came out very tasty and tender, although I think I'll even simmer it for more like an hour and a half the next time I make it. Honestly, I might end up doing the simmering portion in my crockpot!
President Ford's Braised Eye of Round Steaks:
As the rockin' Cook's Thesaurus
informed me, eye of round steaks are small and tasty, but are tough unless you prepare them right...which I had no idea how to do until I Googled around for some recipes. I picked up a 2-pack of these steaks and 2 larger blade steaks
quite cheaply -- I think each pack was about $3. You could very easily make this recipe with a better quality of steak and have a totally luscious experience, but this was a good way to deal with these cheaper cuts.
1 can (roughly 2 cups) of beef broth; they recommended beef consomme, but since I didn't have any reason that the broth needed to be clear, I just used generic beef broth.
2 cups of red wine; they recommended Burgundy, but since that stuff is madly expensive and I don't even like full-bodied red wine that much, I totally bought a four-pack of tiny Sutter Home merlots and figured that would be close enough, and it was. (Still, I think I spent roughly as much on the wine as I did the meat!)
Onion; I threw some dried minced onion in during the simmering stage, while they recommend actually sauteeing large chunks of onion in the pan before you add the steaks. You'll know which option is going to be best for you. Hell, I'm sure you could add some mushrooms or something to this as well if that's your bag.
1/4 tsp of dried thyme
"seasoned salt" -- I didn't have any of this, so instead I raided Drew's spice cabinet (which is made up of bits and bobs that his foodie mom sent along at Christmas) to see what was in there. I ended up using about 1/4 tsp of something called Mural of Flavor
, which appears to be the spice world's answer to the Wall of Sound
. It was delicious, but I would say that you could easily use whatever savory spice blend that happens to be around that you think you would enjoy eating with beef...or nothing at all.
Mix the thyme and your seasonings together, and then sprinkle the mixture over your steaks. I used a knife to "spread them in" in order to really make sure that the spices released some flavor into the meat.
Spray or grease a large skillet (I used my electric one) and heat to frying temperature (~350 degrees). Flour the steaks -- I did this just by sprinkling some flour on a plate and swiping each steak through it once or twice til it was coated -- and place them in the pan. Brown them for five minutes on each side.
While your steaks are browning, combine the broth and wine together in one vessel for easy pouring. When the steaks have browned on each side, add the liquid. Continue to cook on high until the wine smell has evaporated (roughly 5 minutes), add the onions, and then reduce the heat down to about 250 or 200 degrees. Cover the skillet and simmer for at least the next hour or more, turning the steaks occasionally.
I served this with parmesan couscous and green snap peas, and it was delicious! Next time I might try baked or fried potatoes or even egg noodles to switch it up a bit.
|Tuesday, July 7th, 2009|
I made baklava!
I had been craving baklava for WEEKS, after a web design workshop that I took used a page about Turkish food as the example webpage. Knowing this, when Drew brought me back the pack of chicken the other week (see previous recipe), he also brought me back a pack of phyllo dough.
It took me this long to accumulate everything I needed to make it -- I don't normally keep walnuts and honey around, and I ended up buying *two* pastry brushes in the course of this experiment -- but finally I got up the stones to try to make it last night...
...and was, IMHO, wildly successful. And if I can do it, so can you!( Cut because it's a long process...Collapse )
|Friday, July 3rd, 2009|
Two chicken recipes, one post....
I was sick last week when it was time for grocery shopping, and Drew was sweet enough to pick me up a few things. One of those things was chicken. Generally, I buy the Perdue individually wrapped chicken breasts, because they're hella convenient, but Drew came back with a value pack of 5 chicken breasts all in the same tray.
Not thinking ahead, I popped the whole damn thing in the freezer -- which turned out to be a problem the other day when I wanted to make crockpot chicken. 5 chicken breasts is too many for two people! And trying to separate them with hot running water is something you're only supposed to do when you're going to cook all of them immediately (has to do with uneven thawing, bacteria growth, and the Danger Zone). So to hell with *that,* said I, and stuck all 5 breasts back in the tray to thaw for a day or so in the fridge. (We ended up with hotdogs wrapped in crescent rolls that night, if anyone cares.)
But. This means that I now had five thawed chicken breasts in the fridge that needed to be used sooner rather than later. So today was a poultry extravaganza, with one chicken meal bubbling away in the crockpot and one big pot of soup on the stove. Both recipes follow below...
2 or 3 chicken breasts (can be done straight from frozen or thawed)
1 can of cream of mushroom soup
1 can of cream of celery soup
1 can of cream of chicken soup
Put chicken and soup in the crockpot. Simmer on high for about two hours and an additional hour on low if chicken is thawed; more like three or more on high if the chicken is frozen. (As long as it's cooked when you take it out, you're fine.) Serve over rice, with corn as the vegetable.
Chicken Corn Soup:
This is a Lancaster County PA Dutch classic. One of my high school friends used to love this so much that Mom actually made a batch for his birthday one year!
Also, having both sliced fresh corn off the cob for this soup, and more often just used frozen corn, I can assure you that all the extra labor involved in slicing fresh corn does not make an appreciable difference in taste.
2 chicken breasts (again, you can start frozen or thawed)
3 regular-sized cans of chicken broth (or one of the really large cans)
2 hard-boiled eggs
1 medium package of frozen corn
1 tablespoon of parsley
1/2 a large package of egg noodles
Place chicken into a medium stock pot, cover with water, and bring to a boil, keeping pot covered. When chicken is totally cooked, turn heat off, remove chicken from the broth, and shred breasts into small pieces. (I find that two forks are good for this.) Add the chicken back into the broth, along with the canned broth.
Bring soup back to a boil before adding the frozen corn and parsley. It's going to seem like a ton of parsley, but don't worry -- it gets boiled down. Dice up the hardboiled eggs to about 1/2 in square and add to the pot. Add the noodles and allow soup to boil uncovered for at least the minimum time indicated on the package, before reducing to a simmer and covering.
Allow soup to simmer, covered for at least an hour or two, stirring occasionally. You may find that you need to add water if the noodles are really absorbing the broth. Feel free to do so, but never more than a cup at a time, and better to do it earlier in the process rather than later, so you aren't diluting the flavor.
Keeps in the fridge for at least a week and freezes well!