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.”
Category Archives: Chicken
Readers of my blog may be beginning to feel that I am in a rut with so many bierock recipes, but these pocket breads are really good and open to a wide variety of fillings. Wife Jan did not like boring German bierocks—beef, onion, and cabbage in a raised bread wrapper. When she found Volga German bierocks she changed she mind—seasonings are good. She then asked that I make Uyghar bierocks—while she like there she would have preferred that I had used chicken rather than lamb. This morning she asked for chicken curry bierocks.
I decided that I wanted biscuits and gravy for breakfast, but I did not have my usual sage pork sausage—which wife, Jan, does not really prefer. I did have some Trader Joe’s chicken sausage in the freezer, so I decided to go with that. I did not used to make this kind of thing—except on special weekends—but I just had a hankering.
Sometimes, I am at a loss for what to make for dinner. I go on-line and search for “dinner ideas.” While I am usually sure—when I see a picture of a dish—about what I do not want to make for dinner, but I sometimes struggle to find what I want. I keep looking, and eventually, I will spot something that just seems right—and off I go.
When I was leaving home as a youth, this is one of the first recipes I copied out of my mother’s card file. When Dad returned from Japan in the early ‘50s, he brought back a love of all things Japanese and several Japanese recipes. My mother was making chicken teriyaki when it was still an exotic foreign food in California.
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. This is one of the dishes that Dad brought back from Japan in the ‘50s. When most American families were getting hamburgers and hotdogs, we were getting chicken teriyaki and rice once a week. When Jan and I were living in China I received great praise for my ability to eat with chopsticks. Because of dad’s love of things Japanese, I had been using chopsticks from the time I could hold them.
Adapted from a The Guardian recipe
I have made a Moroccan chicken tajine before, but there is no set recipe for that title. This leaves open a wide variety of options in what to include in this dish. The last time I made this I heavily spiced the chicken, but in reading the discussion of The Guardian recipe, I learned that you may make it so that the chicken is the star attraction of this stew.
While the women in my life are at school/work, I sometimes have only myself to cook for. Usually this is leftovers from the previous dinner. This time I had only a single cooked chicken thigh. Jan does not like buckwheat noodles—soba—but I do. Some chicken, some noodles, this I can work with.
This Thanksgiving, I did a deconstructed stuffed turkey. Jan invited one of her former Chinese students to dinner and she had requested American “festival foods.” Since I still have half a turkey in my freezer, I did not want to do another, but I thought I could adapt my recipe to chicken.