Well, it’s been a while since I’ve posted here. I’ve had one or both of my sons home for the summer and fall, but now that they’re both heading back to school I’ll be back to cooking for one.
I cooked this Eggplant Jambalaya last night with some eggplant that I had frozen. I wasn’t sure eggplant would freeze well, but it was fine and solves the problem of what to do when you can’t get a small eggplant.
I haven’t been cooking too many meals for one with both of my sons home from college, but my oldest has decided to go vegetarian which means I’ll need to create a few more vegetarian meals for one that can be cooked in the same time as the rest of the meal. We were having grilled steak, potatoes and vegetables so it was easy enough to whip up a seafood stuffing from stuff I already had in the freezer and pantry. It looked good, although I think the steaks came out better! The recipe for Seafood Stuffed Mushrooms is under Fusion.
Whenever I’m looking for something to cook, the stack of Frugal Gourmet cookbooks tends to come out. Last night it was to find a chicken dish. I couldn’t recall every having made a chicken fricassee, so it seemed like a good time to give it a try. Plus, it doesn’t need very many ingredients!
The trick for this one is going to be getting the beef stock to reduce quicker as that’s what gives it it’s depth of flavor and what takes the most time. And no, this one isn’t on the 4 hour body, slow carb diet list.
Roman Chicken Fricassee Recipe
I’ve been doing a lot of vegetarian lately and decided that I felt like chicken. But, I’m still on a lentil kick and it feels like a Morrocan kind of night. So it seemed like the spices from the tagine chicken recipe would stand up to some lentils…so time to pour a glass of wine and start pulling out the spices. You can check out the results of my new Morrocan Chicken Lentil stew recipe and let me know what you think.
I stumbled across this recipe while looking for a Mexican lentil meal and the combination of Plantain and Pineapple caught my eye. Since I had never cooked plantain before I decided to give it a try. It’s a mild and filling meal and not as sweet as I was expecting. You could borrow some ingredients from the Madras Rice recipe and sweeten it up if you felt like it, but I’ll leave it the way it is.
Another in my series of Lentil dishes. This one hails from Morocco and has a mild taste, but the use of lemon zest to offset the sweetness of the prunes provides a good balance. The spices are mild, so stay tuned for an update with a bit more kick! (http://www.meals4one.com/mediterranean/moroccan-lentil-stew-with-veal/)