Daughter Miriam is coming over to work on an article with her mother. She is on a soft food diet for her TMJ and is suffering from an illness that prevents her from eating anything in the leek family. Her sister, Eilene, just had a dental implant, so she is on a soft food diet as well.
Category Archives: Chicken
Sunday dinners have become a bit of a challenge, since daughter Miriam has been sick with something that prevents her from eating anything in the leek family—garlic, onions, etc. Adapting recipes to be flavorful without these well loved ingredients tests my mettle—laddle?—as a cook. I decided on barbecuing a chicken with a slightly French fine herbs sans chives vibe—sage seemed an appropriate substitute.
Wife Jan has been asking lately for her ultimate comfort food, chicken and dumplings. I am always trying to improve even my best recipes—a change of spice here, a new technique there. Sometimes I will walk into the kitchen and simply follow my instincts on a recipe that I have made several times before. Occasionally it works out rather well.
Several years ago, I posted a fancier version of pigs in blankets two ways—in one I had made homemade sausage. In America, “pigs in blankets” can refer to either a sausage baked into a bun—what the British would call a sausage roll or bun—or a breakfast sausage rolled up into a pancake. Today, I am switching chicken breakfast sausages for pork.
I like to mix things up to keep weekday meals interesting. Taking one culture’s ingredients and combining it with cooking techniques and presentation of another culture’s dishes. This time, I am combining Cajun ingredients with a Mexican taco.
Daughter Miriam is on a very restricted diet—no onions, garlic, or peppers (not even bell peppers). This has made creating my Sunday feasts a bit of a challenge. After a bit of negotiation, we settled on Chinese steamed chicken and pea sprouts for this week.
I love stuffed breads, whether you call them a samsa, a pasty, a samosa, or a bierock. While making them can be a lot of work—you are first making some kind of stew, letting it cool, making the dough, and then filling the dough with the stew, before baking them all together—the payoff is well worth the added labor. Packet breads are a convenient, grab-and-go meal for lunches and I usually get two, or even three, meals for the three people out of one recipe.
This week’s dinner is being a bit of a challenge. Daughter Miriam has been sick and she is off all onions, garlic, and heavily spiced foods. Other diners are off, or limiting, starches. Leafy greens have also been requested, but I am getting tired of “just another green salad.”