October 17th, 2009


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For various and sundry reasons (not the least of which is that they're pretty full), we'd like to do some more eating out of the freezers (large one with the fridge upstairs, chest freezer downstairs) for the next couple of months, which means knowing what's in them. This gives me a chance to pin the inventory somewhere, and I know I'm not the only person who enjoys this kind of nosy list, so...

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Dinner tonight is chicken and garlic stew, from How to Cook Everything.

- 1 package of chicken drumsticks, conveniently in need of using from the freezer (the recipe calls for a whole chicken, but there's just two of us right now, and there wasn't a whole chicken in the freezer)
- 2 tbs olive oil
- 2 heads of garlic (I ended up with about 1), separated into cloves, not peeled
- 1/2 cup minced parsley (which we actually happened to have in the fridge from the beef salad last week)
- 1/2 teas ground cinnamon or 1/4 teas ground allspice
- 1/2 cup white wine, chicken, meat, or vegetable stock, or water (I used 2 cups of beef broth, because we were aiming for broth for dipping rolls into)

Put everything except the liquid into the bottom of a large cooking vessel (I used our Calphalon not-exactly-a-Dutch-oven, which is the best thing ever). Pour the liquid over and mix everything up.

Turn to medium high and bring to a boil; cover tightly and reduce to low. Cook about an hour until everything is very tender (or get impatient halfway through and pull the drumsticks out to slice the chicken off of). Serve up with hot homemade rolls. Smoosh the garlic out onto your rolls. Noms. This was a little fatty, since I didn't bother skimming, but rich and tasty and perfect for the weather.

This was also very cheap eats; the chicken was 0.93 pounds at $3.50 a pound, or $3.26 total. The garlic, oil, spices, and broth might have added another dollar. The rolls cost 21 cents in flour plus some sugar, yeast, salt, and water. So, under $5 for dinner for two [eta: with leftovers for me for lunch one day this week].
food, cooking

(no subject)

Also, I think I've perfected the last minute rolls.

A couple four hours before you want to eat, mix 2 cups of flour, 1 tbs sugar, 1 tbs or so of oil, 1/2 teas salt, and 2 teas yeast. Add enough water to get everything wet but not sloppy, and kneed just enough to bring everything together and get the dough into a nice ball. Put a little oil into the bowl, roll the ball around in it until it's covered, put a lid on the bowl, put it in a warm spot, and ignore it until the dough doubles or a couple hours or both.

Stick your fingers into the ball so it deflates, and roll the dough gently into rough balls (I got nine out). Set them out on a cookie sheet or into some other kind of pan (I used the Calphalon loaf pans) so that they're close but not quite touching; the second rise will take care of that. Stick them into the oven and ignore them until half an hour before you want to eat. Turn the oven to 400 and pull them out when they look done. They're light and tasty, for about 5 minutes worth of work.