This hearty, sweet, and spicy (but not too hot) slow-cooked chicken dish is from the Good Housekeeping Cookbook (125 Anniversary Edition), which is rapidly becoming my favorite cookbook. The recipes I’ve cooked from it tend to be pretty easy, and they don’t call for too many exotic ingredients. Most importantly, the recipes work the first time, without having to change things around or guess at vague instructions (looking at you, Mark Bittman).
I’ve been making sandwich bread lately, and I think I’ve finally got at least one recipe that’s worth sharing. (more…)
It’s Tuesday, and that’s a good enough reason for me to make brownies.
This one’s an original recipe. I’ve been trying to find a good mac and cheese recipe for like two years now, not that I’ve been trying very hard.
My mom makes a Velveeta macaroni and cheese that’s pretty good, but the problem with Velveeta macaroni and cheese is that it’s a little gluey and the taste is a little more American cheese than cheese. Don’t get me wrong, I like American cheese, Velveeta, and Kraft macaroni and cheese, but I’ve been trying to find a good recipe for mac and cheese with real cheese.
This one comes from The Good Housekeeping Cookbook. It’s got that North African sweet/savory flavor. I served it over couscous as the recipe directs, but I also had some leftovers over rice. If you make the couscous (or rice) with water or vegetable broth, this recipe is vegetarian (vegan even).
Like most stew recipes, this makes a lot of food. I’ve already eaten this for dinner once and lunch twice, and I still have about two lunches worth that I froze. I’m not sure how well it will survive the freeze/thaw process.
This one is adapted from Marc Bittman’s How to Cook Everything (2nd Ed). It’s got a blue-cheese-y flavor, so if you’re not into that, don’t try this.