Been cooking the past few days. Don’t ask why; I just get in a mood. With the Iowa heat wave of ’13 in full swing, no idea why the family has been getting hot meals the past few nights.
Tonight, I made an Indian-style chicken:
Green beans from frozen, I admit, at 6 o’clock. Amaranth cooked in chicken broth upper left. For the chicken I sautéed ginger, cumin, turmeric, garlic, chives, and coriander in butter. Then I added a mix of pureed green pepper and pineapple. After that, boneless chicken, yogurt, and molasses and simmer for 25 minutes.
It was only the second time I cooked with amaranth. First effort wasn’t great. Tonight was better. I enjoyed the contrast of savory grain with sweet chicken.
Last night, I used the leftover pasta of the young miss to make a casserole:
The night before I used egg noodles, tuna, a bit of turkey, and carrots. Didn’t get a picture of that dish: the family wolfed that meal down. No leftovers Saturday night.
The young miss asked me to bake a casserole last week. I don’t know where that request came from. I had never done one, unless you count lasagna or a gratin. The tuna casserole recipe in The Joy of Cooking was pretty basic: noodles, tuna, cream of mushroom soup, and spices. I didn’t have any soup on hand, so I thought home-made chicken gravy would be a substitute, and a better one. Apparently, the family thought so too.