Tag Archives: Cooking

Brown 2-3 pounds of chicken pieces in a bit of olive oil 4-5 minutes per side.  Stir in a pat of butter with about a cup of chopped onions, 1 cup chopped carrots, 1 cup chopped celery, and 3 tablespoons olive oil. Continue to cook until the veggies are soft. Stir in 1/4 cup flour and cook, while stirring, at least 60 seconds but not until the flour colors. Stir in 1 cup white wine and enough chicken stock to nearly cover the meat. Season with salt and pepper. When the chicken is cooked through, remove to a cutting board and shred the meat back into the pot. Stir in 1 cup green peas, a tablespoon of fresh thyme leaves,  and a handful of chopped parsley. Heat through and serve over hot cooked rice.

The grill isn’t hasn’t fully emerged from the snow just yet so I opted to bake this marinated salmon and it turned out quite well. This recipe went over very well so I’m sure we’ll revisit it in summer and try it properly on the grill. I served just a simple steamed spinach and carrots on the side. Yum!

Polenta with tomato mushroom sauce is always a hit with guys. Sometimes I make soft polenta, sometimes I fry the polenta and sometimes I add meat to the sauce but it always disappears lickety split.

Last night we had a delicious Orange Peel Tofu stir-fry for dinner. I made several small mods and it was really  lovely and for sure something I’d make again. I used hot pepper jelly in place of orange marmalade, rice vinegar in place of cider vinegar, 2 T of siracha and left out the garlic paste, and a whole onion. I added a chopped red chili and a handful of peanuts and used snow peas as my veg and orange slices. I served it all over rice noodles.

It’s been ages since I made focaccia so I gave this recipe a try and it was really delicious!

I still have lots of raspberries from last summer down in the freezer. I guess I’ve been slacking on the baking this year. This coconut-lime berry cake was absolutely delicious. I added nutmeg, used more berries, and I subbed Grand Marnier for the rum.