Mouse in the Library

I just made this: http://anahata56.livejournal.com/926957.html

(Edited due to cut tag not wanting to behave.)

Granted, I had to tinker with it a tad, as we didn't have quite enough chicken stock on hand and no mushrooms at all. But only a small amount of on the fly tinkering.

I am currently almost finished with a serving.

The urge to speak in tongues is creeping up on me. Assuming I can stop melting for long enough, of course. Or purring. My dear anahata56, if there is something I can do for you for sharing this, please, let me know.

I have a family caramel recipe I could share . . .

So, I had this stew beef that I wasn't sure what to do with, and part of a bottle of pommegrannete juice and part of a bottle of cooking sherry.

So I threw those together, added a touch of red wine and basalmic vinnegar, minced two garlic cloves in and dusted it with black pepper. While that was soaking, I rummaged around and pulled together some large onion slices, broccoli pieces, carrot rounds, and squash slices. Soaked some bamboo skewers in water so's they wouldn't burn, and then commenced with stabbying meat and veggies.

Cook on Foreman grill for about 4 minutes at 400 F, turn around and cook for another 2 minutes. Put remaining meat and veggie mix back in fridge to continue soaking through the night. That'll go over rice tomorrow. Might throw some of the snap peas we've got into that. Or maybe not; this is damn fine tasting as it is. And very colourful, too.

I think I'm gonna start keeping a closer eye on the produce in the local stores. I already know that onions and potatoes freeze well, as does homemade tomato sauce. I think it's time to start testing and see what else freezes well. Canning is more of a pain in the ass than I think I'm willing to put up with, but if it'll handle being frozen and then cooked, I can do that.

Storage space is a nice thing. -grin-

I find myself wanting chicken. Not just any kind of chicken, but a dish that I improvised a few weeks ago.

At least 2 decent sized chicken breasts, de-boned, diced
1 onion, diced Pick one of the sweet onions for this
About 3-5 carrots, diced
About 4 or so medium size potatoes, well, they were sort of diced
1 medium sized apple, whatever flavour you like, diced
1 shot of Absoluut Citroen And only one shot, or you'll be very tipsy at the stove
Splash in "whatever sounds right" amounts of:
Apple juice
Honey
Soy sauce
Lemon juice
Apple cider vinegar
Ginger
Garlic powder
Basil
Dill

Adding broccoli and/or snap peas would probably work as well. We just didn't have any when I made this.

Find the largest skillet you own. No, bigger. No, no, trust me, bigger. Pour all of the above into said skillet. Cook until chicken is done at about mediun to medium-high heat, stirring semi-frequently. Turn heat down to low, cover. Let it simmer while you cook up however many cups of rice you want. Three cups of rice was how much I made to go with this. When the rice is done, dinner is served. Chicken stuff gets served over the rice.

The above amounts fed everybody (yes, all ten of us) at Sanctuary. And half of us had it for lunch and/or breakfast the next day. I think our next bag of chicken breasts is going to used for this sometime this week.