The strange thing is that I was cooking a nice Canada Day dinner for my family and thinking, gee, it's Canada Day and my pager hasn't gone off yet . . . maybe if I just keep my mouth shut, the gremlins will forget. Wrong. I guess gremlins must be mind readers.
Speaking of cooking, here's another recipe, hot off the kitchen range. Make sure you follow the steps in order:
- Look at yesterday's leftover roast beef and decide it isn't enough to feed your family of four (if it is enough, skip this recipe and just feed them the beef)
- Get the roast beef out anyway, and also the left over gravy
- Slice two chicken breasts into strips cross ways, and fry them in oil until they are lightly browned on both sides
- Take the chicken out of the pan
- Pour a little water into the pan and scrape the bottom with a flat lifter
- Add some tomato juice or tomato sauce (sauce is probably better . . . I only had juice.)
- Add the leftover gravy
- The sauce should be reddish brown and enough to cover the beef and chicken (later)
- Add some spices and herbs. I was feeling Italian, so I put in some fresh cut and chopped oregano and basil, some powdered garlic, a little mustard, Worcestershire sauce and Tabasco. A little salt is good too. As usual, add everything to taste, a little at a time if you aren't sure
- Cook for a while (the time depends on how hungry your kids are). Longer is better. Tomato seems to be improved by cooking
- Add the chicken breast and roast beef, and stir in
- Cook a tiny bit longer. You shouldn't have to thicken it, but if you do, I suggest cornstarch mixed well with water first, add a little at a time
- Grate a handful of cheese (I used marble cheddar, but any cheddar will do) and spread it on top of the whole thing
- Sprinkle parmesan cheese on top of that
- Sprinkle some more oregano and basil on top of that, then cover for a few minutes with the heat off
- When the cheese melts, put the whole frying pan on the table and serve with linguine or spaghetti
- How much linguine to cook? If you can figure that one out, let me know.
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