This book is a favorite of mine. If I remember to do it when I make mashed potatoes and something for dinner, I save the potato water and leftover mashed potatoes to make bread a couple days later. Two nights ago I remembered. I saved the water that I boiled the potatoes in. In his recipe he strongly suggests not adding anything to the potatoes.
Having gone through a couple of recipe cards from Hello Fresh recently I have decided that I like mashed potatoes made with sour cream and butter. Some of these were left over. I have about a cup of mashed potatoes. I used these. I am interested to discover how that modifies the flavor.
I have made this recipe with plain potatoes and with mashed potatoes in the past. Baking bread is intriguing for me because it seems very small changes to a recipe can make very large changes in flavor. Try it – grease one loaf pan with Crisco and grease another with lard. The flavor difference is noticeable. Very subtle but also very different flavor in the type of release agent used.
The round loaf goes to a neighbor who made a tuna noodle casserole out of the blue and gave it to us. She supplied it in a large ramekin bowl so I used it to bake the boole in. I hope she likes it. Potato bread makes hearty french toast.
If you can, bake something every week. Life is a one time deal but better with fresh bread!
Some days are in fact slow days and if all goes well they stay that way. It is a good winter Saturday to look for a new chicken recipe.
From Campbell’s Soup:
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
1 cup water
3/4 cup uncooked long grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/4 pounds skinless, boneless chicken breast halves
Hmm. In the comments – …made this dish for 25 years, I double the recipe, only I use 2c instant rice, 2 family size cans of Campbell’s Cream of Mushroom soup, and instead of paprika I use Lemon pepper. I also rub my chicken with the Lemon pepper. It’s a family favorite.
I am pretty sure I have lemon pepper. I am, however, unsure of the vintage.
From https://iowagirleats.com/one-pot-chicken-and-rice/ One-Pot Chicken and Rice is part soup, part risotto, and wholly comforting. Your family will ask for this easy yet irresistible gluten free dinner recipe again and again. Maybe so, but there are only two of us so I will see if it is modifiable.
4 – 6 Tablespoons butter or vegan butter, divided
1 heaping cup chopped carrots (from 1 cup baby carrots or 2 large carrots)
homemade seasoned salt and pepper (see notes)
2 scant cups long grain white rice (I like Lundberg White Jasmine Rice)
1 Tablespoon dried minced onion
1 teaspoon dried minced garlic
2 Tablespoons dried parsley flakes
8 cups gluten free chicken stock
2 small chicken breasts (14oz), cut into bite-sized pieces
1.5 Pounds Chicken Breasts, Cut into 1 inch pieces
4 Tablespoons Butter
1 Large onion, Diced
3 Cloves Garlic, Minced (3 Teaspoons)
2 Teaspoons Italian Seasoning
½ Teaspoon Pepper
1 Teaspoon Salt
2 ½ Cups Chicken Broth
1 Cup long grain white rice
½ Cup Heavy Cream
½ Cup Freshly Grated Parmesan Cheese
Parsley for serving, Optional
Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
Cook and stir for 5 minutes until chicken is golden on all sides.
Add the garlic and cook for one more minute, stirring constantly.
Add the chicken broth and rice to the pan and stir.
Bring to a boil, then reduce the heat to medium low.
Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
Stir in the heavy cream and parmesan. Serve immediately topped with parsley if desired.
One half of a cup of heavy cream? None of that in the fridge, perhaps I will substitute sour cream and a couple tablespoons of milk. I will probably garnish with mozzarella cheese. For two I ended up with:
1 Chicken Breast (about 7 oz. – chickens are big these days.) cut into 1 inch pieces
2 Tablespoons olive oil
1/2 onion, diced
Garlic, minced (1 1/2 Teaspoons – I buy this in a jar which is really handy.)
1 teaspoon Italian Seasoning (or Herbes de Provinence)
1/4 teaspoon Pepper
1/2 teaspoon Salt
1 Cup Chicken Broth
1/2 Cup long grain white rice
1/4 Cup Sour cream
1/4 Cup Grated Parmesan Cheese
Garnish with shredded mozzarella
Or pea soup could be a substitute for all of this. I made pea soup with ham two days ago. We had some for dinner with an excellent dessert, blueberry pound cake and fruit. There are two more bowls of pea soup in the fridge waiting patiently to be eaten as left overs. Pea soup like lasagna only gets better with age in the fridge.
So maybe pea soup and sandwiches for dinner. Perhaps I should pick out a dessert first.
The best part about slow days is shopping for dessert and dinner. Parkinson’s disease can enable one to appreciate the small things.
A simple batter cake dessert will perk up any parkie’s day. The last few times that I have made dinner I have taken the time to make a dessert. If that is a cake or anything other than ice cream and cookies, I start it first. Today I suggested another pound cake. Last time I bought any pound cake box mixes I bought four of them. I probably bought them at Walmart or on line from Amazon. I do not remember but this time when I suggested that and was holding a can of cherries thinking about how to jazz up the dessert, she says – I could make the cobbler recipe.
In our early days of marriage I was a student at Miami University. Neither Cheryl nor I was much of a cook so the Betty Crocker Dinner for Two cookbook was a bible to her. At the time I was less interested in cooking but more interested in eating. (and beer if someone else was paying for it.) College life as a married student was great. In addition to Betty Crocker we gathered recipes from friends and other sources. Some were disasters.
There was a spaghetti and hot dog recipe out of a church recipe book which was particularly offensive. Made more so by the fact that it made a lot of stuff so we kept trying to dress it up and make it more palatable when we reheated it as left overs. It is a fond remembrance of a disaster. We were young and poor. We did not throw food out unless it fell in the dirt and was unrecoverable.
The easy cobbler recipe came from the wife of a fellow married student. There were few of us on campus. Looking back it is remarkable that we found each other. But we did and they invited us to dinner one evening. They had a house in a nearby town. Janet made this recipe for dessert and Cheryl liked it and asked for the recipe. That was fifty years ago and she has made it many times since. Over the years she typed it into some word processor and printed it out. The original hand written recipe is stapled to the back. It works with any canned pie filling but we usually make it with cherries – Cheryl’s favorite. (Except if our grandson Gavin is coming for dinner. See grandma’s note above.)
I am unenthusiastic about this particular dessert. I do not know why. It is not bad it merely does not excite me as it does Cheryl. But it is simple to execute. I should have taken a picture of it before it went into the oven but I did not. Find your favorite mixing bowl and put in all the dry ingredients. I used a whisk to mix the dry ingredients first. I then made a depression in the middle and added the melted butter (or margarine.) I poured a bit of the milk in and mixed it with a handheld mixer and added the rest of the milk as I went along to make a medium runny batter that poured easily into the greased (Crisco or lard) 8″ x 8″ aluminum cake pan. The pan in the picture is of the same vintage as the recipe. (smiley face here)
We are having this dessert with spaghetti and meatballs, except I substituted pasta shells for spaghetti. As you can see below right, some of us like whipped cream on our dessert. I can personally attest to the great improvement by the addition of whipped cream. Vanilla ice cream, however, is even better.
It is February in Ohio and the birds are really attacking the feeder. We are safe and warm inside with comfort food and her favorite dessert. What could be better?
Pork chops breaded with bread crumb mix; one teaspoon of Frank’s Red hot spice mix, one teaspoon of paprika mixed with 1/4th cup of plain nothing special bread crumbs. Sauteed a minute or so on each side in olive oil. Baked in the oven a 350F for twenty minutes to complete.
Mashed sweet potatoes mixed with Sticky Pete’s maple syrup, brown sugar and butter. Boiled about twenty minutes, drained and mashed in the pan. Two medium sized sweet potatoes about three tablespoons of syrup and about a teaspoon of brown sugar and tablespoon of butter. I held back some of the water that the sweet potatoes were boiled in but I did not use it. I did not add salt to the water.
Mixed veggies from frozen. 1/4 cup water, a drizzle of honey, salt and pepper. Put in an oven safe pot, covered for about 20 minutes at 350F. These were “so so” but I am not a big fan of frozen veggies. With the pandemonium though, I have a lot of frozen veggies. Some work well some do not. I am still experimenting with flavors.
Blueberry pound cake drove the whole show. It hogged the oven for about 45 minutes at 350F. Everything else is subservient to dessert. As it should be! The blueberries are experimental. The IGA had them fresh from Mexico or wherever. I added about 3/4 cup rinsed to top of the batter after I put it in the tube pan. Powdered sugar on the top finishes the cake.
She ate two pieces. Sometime the best end to a day is a good meal and a good dessert.
I have almost completed my experiment with Hello Fresh. As we have traveled down the Parkinson’s road I have taken on the duties of chef as well as the laundry and other housekeeping activities. I have outsourced some of the cleaning duties to my niece because dust does not bother me but Cheryl likes no dust or fuzz anywhere. I have sort of honed in on baking. So with a little imagination we can center a whole meal around – What’s for dessert? I am embarking on a new twist on an old hobby, make a cake, bread, cracker, cookie or whatever each day that I have never made before.
It can be a mix, scratch or special adaptation. Tonight I have made a standard pumpkin bread mix and added raisins to the mix. Recently I read “Miss Graham’s Cold War Cookbook” by Celia Rees. In it the main character becomes a reluctant spy and she and another woman concoct a code of sorts by exchanging recipes. Some are detailed enough to try.
I have acquired some new baking equipment to accomplish this. One recipe requires a tube pan. Miss graham makes reference to a Sally Lunn recipe. Or more specifically she is talking about a German bread recipe and says it is much like a Sally Lunn. A quick review of the internet of all knowledge (IOAK) and several sally lunns popped up. I have selected the one linked to here to try with my new tube pan. I am unsure of what to make of the comment to split the cake and fill it with custard. I will probably make it and not do that to see how it turns out.
At some future time I will tell you how it turned out. As a caregiver I am always looking for ways to improve the experience of what can be a debilitating disease but does not have to be. Some of this is food. Cheryl lost her sense of smell early on. It was the loss of smell that in part led her to the doctor to ask the question – is it normal to lose your sense of smell when you get older? It is not, of course, but it does change how food tastes. Her smell sense is not completely gone but it is diminished to the point where salty, bitter, sweet, sour and savory (umani) jump to the fore. I do not know what umani tastes like. I keep trying new things.
What do you think? I could make bangers and mash. Ugh was the response. I might have to sneak up on that one.
Cookies. Everybody likes cookies. Cheryl likes to make them. It doesn’t take the mental capacity to operate a seventeen year old access data base to make cookies. The hardest part is tracking down the chocolate chips that migrated to the back of the fridge under the leftovers. And you get to eat them. Even if they are not the best food, who cares. Cheryl is skinny as a rail and I am excited to get her to eat anything.
Everything is a big production. First we have to find the Toll House cookie recipe printed onto the back of the chocolate chip bag. Way back in the beginning of the pandemonium I had purchased a different brand of chocolate chips. Alas and woe is me — I had to return to the store to purchase the correct brand with the recipe.
What about this one I found on the internet from Betty Crocker? It looks like the low calorie version. See, only one cup of butter.
Go to the store and get the yellow bag she replied.
Here is the bag. There is even a bonus recipe for FAMOUS FUDGE. I do not care for fudge. My daughter does and when she makes some, I eat it. Perhaps I prefer that someone else does the cookies and fudge. I do bread, english muffins, bagels and coffee cake and other baking things. Cheryl does cookies.
Perhaps this is an Aha moment.
We also had rigatoni for dinner. Parkinson’s sucks but you can always make cookies unless you would rather make fudge.
As I find things that Cheryl will eat I try to add them to my repertoire of recipes. If I was a better planner and shopper my larder wouldn’t get stocked with random stuff. As it is random stuff is what I have, although, I have become better at shopping the freezer and the pantry and then looking for a nifty recipe. Thank the Lord for Pocket, Kitchen, Cooks Country and Betty Crocker.
Lately I have tried a meal subscription service called Hello Fresh. The first three meal kits – set up for two people – were Shepherd’s Pie, Buffalo Chicken and Flautas. The shepherd’s pie uses common ingredients put together in an entertaining way. The flautas do also. They could be paired with rice and beans which would make them appear as they would in a Mexican restaurant. The buffalo chicken breast was a more normal dish with mashed potatoes and roast broccoli as sides.
Over time dealing with PD we have settled into a weekly routine. Tuesday night is pizza night. Pre-pandemic we would go to a specific small locally owned pizza restaurant. During the pandemonium we carried out from the same place. Often Wednesday night is cafe night. We have a couple local restaurants – diners actually – that we spread our business amongst. We have added several over the years and are always on the hunt for new local restaurants. Sunday if we are not with family is a toss up. The other days not mentioned, I typically cook something.
It is not a rigid schedule. Remember the motto “Carpe Diem” or in a parkie’s case carpe momentum — I try to seize any good time that Cheryl is feeling and we might take a walk in a park somewhere and find lunch. Or we might just go find ice cream at a dairy whip soft serve. In either case the mid day calories will kill off any formal dinner idea I might have had. Sometimes we have breakfast for dinner.
Life is an experiment in many ways. It is also short and one can find that when you get to the end of it, all that crap you were so passionate about really was not that important. Be kind and try new things. Parkinson’s disease is what it is. It does not have to be debilitating. With a little bit of spice here and there it is actually edible. It doesn’t have to suck, sometimes it is chewy.
We have tried a new thing. Sometime during the past couple weeks I tripped over Hello Fresh. There are several of these around and as the pandemic pandemonium wears on I have cooked enough dinners that I am bored with my repertoire of recipes. Time for a new thing, new ideas and new spices. Time for someone else to select the menu for tonight.
One small critique: both the prep time and cook time are optimistic. Perhaps you and your significant other are supposed to be in the kitchen together enjoying a glass of wine while assembling this fine repast. That could work.
The back of the menu card has very specific instructions. I made one or two additions along the way. I used parchment paper under the chicken breasts. I put the broccoli in a bowl to toss with the olive oil. I have cooked many vegetables in the oven this way. It seems to me that the optimum roasting temperature is about 400 – 425 degrees Fahrenheit. (about 220 C) I set my timer to 20 minutes which seemed to cook the chicken breasts and Broccoli to perfection.
In this case six medium Yukon golds, a little bag of broccoli tops, out of the picture are two small chicken breasts, cheese, sour cream packets and seasonings. The little glass bowls are part of a set that I bought many years ago from Williams Sonoma. They have been pretty handy for 25 years or so.
There is a fair amount of shrapnel after the prep. The back row is waiting for the potatoes to cook. The bigger bowl with butter is waiting for the broccoli.
I have several of these cookie sheet pans. This one is about 11 by 17 inches. (A standard B-size drawing for all engineers.) The chicken crust has cheese in it so the parchment paper aids with clean up.
The portions seem just right.
I will have to work on my drizzle technique. I am more of a glopper.
Overall a good meal and a well planned cooking experience. A glass of wine while assembling this would have been great.
The parkie ate all her chicken, half of the broccoli and some of the mashed potatoes. She is not a big fan of onions and I wonder what onions taste like without out a sense of smell. The chicken has French’s Red Hot seasoning on it so it had some flavor for her.
Parkinson’s disease sucks but this at least was a successful dining experience.