So the plan was to cook pirogi’s, kielbasa and peppers, but they had some blood sausage next to the kielbasa and I thought I’d give that a try. Turns out that after I got it home and read the fine print it was Portuguese Morcella. Well what the heck, I like kiszka and Scottish black pudding….
Well as I started frying the Morcella, the smell was shall we say a little off from what I would have expected. And the taste was even a little stranger. So Portuguese spices and blood sausage don’t seem to be a match made in any place I’d want to go to eat.
Now if only that polish deli was still open….but then I do live in Rhode Island so it’s the demand isn’t really there for good Polish sausages.
Needless to say this one won’t make the recipe list.
Looking through amazon.com for cookbooks tailored to cooking meals for one is an interesting experience. They either of the “men can’t cook” variety around how to boil water or use soup as the base for life. Or a famous chef’s idea of “tossing a few things together” for a gourmet feast for one. Neither of which helps me figure out what I can plan on having for dinner when I get home at 6:30 — and like tonight forgot to pull anything out from the freezer.
One book that had good reviews was Serves One: Super Meals for Solo Cooks by Toni Lydecker. Available used for $4.00 including shipping (and 2 day amazon prime shipping at that!)
Leafing through it tonight I’m struck that there’s no pictures and that there’s a lot of filler. I mean really, a section on salads? I think we can figure out how to make a basic salad or a Caesar salad. Soups? From scratch..got plenty of those in all my “regular” cookbooks. On to the pasta dishes….First recipe is… spaghetti with butter and cheese…Hope this gets better.
Stove top cooking, first two of three are: Cooking a steak with pepper in it (seriously) and chicken fingers. OK so we’re off to a very slow start and there’s a lot of fillers in here.
But maybe there are some recipe’s that I might actually try? Shellfish Steamer for one is promising, a Belgian beef stew that uses two bottles of dark beer? interesting….a mini-meatloaf or a single Cornish Hen ok so there’s a few in here.
Things were looking up until I got to the section of sandwiches and then even found a recipe for french toast
My recommendation: You can skip this one.
Posted in Cookbooks
Sunday afternoon is when I leaf through the stack of cookbooks on the counter, wonder how many nights I’ll make it home in time to cook dinner, and plan out the meals for the week.
This week I got some great ideas from the Essentials of Mediterranean Cooking from William-Sonoma, but only 1 made it onto the list for this week. So hopefully this week will include meals like Thai Fried Rice, Pene with Sausage, Moroccan Chicken Cacciatore with Polenta, and Perogis & Kielbasa. I try to hit a different region of the world every night to keep things fresh.
Now off to get the food….
Pulled another recipe out of the ‘ole recipe book to try. This one tastes good but is too complicated for a single serving. The original recipe has you cooking an orzo and feta cheese base, then cooking the shrimp, then cooking a tomato, basil, wine sauce, then assembling the dish to be baked. Whew! I’m tired just typing it all.
So my goal was to modify the recipe to a stove top recipe without, well without creating a brick of orzo 🙂
My first attempt was pretty good. But the sequence was all wrong, so the orzo was ready too soon, and the sauce too late. Then I’m sure the cheese needs to be reduced, tastes good but too fattening!
So this one needs at least one more pass to get the cooking time down and to improve the presentation so it doesn’t look like a pale jambalaya.
This should be a full week of cooking, only 1 late night planned so it’s time to try some of the recipes I hunted down last week.
One of my favorite area’s in Disney’s Epcot center is Morocco. We had dinner there while watching the fireworks since it usually isn’t too crowded and you can get a table. But we’d go back for the food.
Rachael Ray had a Quick Tagine-Style chicken recipe on the Food network that looked like it had a good mix of spices and could be ratio’d down to a single serving. In fact it’s almost the same as the General Tsao’s Chicken Recipe with a different spice mix and couscous instead of rice.
Whilst it was quick and easy, the spices were rather muted and something was missing. I’ll have to keep looking and see what other recipe’s do differently and work on the spice ratio some more. But not a bad first attempt and its nice to be able to mix it up with a different cuisine every night!
Everyone has their fall-back recipes that are quick and tasty. General Tsao’s Chicken is one of mine. I usually have all the ingredients on hand (peppers, onions, carrots all keep well) and thawing a single chicken breast is very quick.
This meal takes under 20 minutes and is lighter then what you what you’ll get at the typical Chinese restaurant (chicken isn’t breaded and more vegetables). I usually shop at Stop&Shop and use the House of Tsang brand General Tsao’s sauce.
Posted in Asian
Tagged chicken, chinese