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This is an older cookbook of mine that got forgotten in the maze of cookbooks.  It would have been very useful when I was working.  It is called Fix It and Forget It Lightly.  This recipe was for 8 so I figured I could feed Jim and maybe have leftovers.  Each recipe is attributed to a different person, but it does on explain how the author knows all these people.  This one is Kimberly Jensen, Bailey, CO.  Of course, they are all done in a slow cooker.  

Ingredients:

4 chicken drumsticks, skin removed

4 chicken thighs, skin removed

1 C strips of green and red bell peppers

1/2 C fat-free, low-sodium chicken broth

1/2 C prepared orange juice

1/2 C catsup

2 T soy sauce

1 T light molasses

1 T prepared mustard

1/2 t garlic salt

11 oz can mandarin oranges

2 t cornstarch

1 C frozen peas

2 green onions

Directions:

1. Place chicken in slow cooker.  Top with pepper strips.
2. Combine broth, juice, ketchup, soy sauce, molasses, mustard, garlic salt.  Pour over chicken.
3. Cover.  Cook on low 5-6 hours.
4. Remove chicken and vegetables from slow cooker.  Keep warm.  
5. Measure out 1 C of cooking sauce.  Put in saucepan and bring to boil.  
6. Drain oranges, reserving 1 T juice.  Stir in cornstarch into reserved juice.  Add to boiling sauce in pan. 
7. Add peas to sauce and cook, stirring 2-3 minutes until sauce thickens and peas are warm.  Stir in oranges.  
8. Arrange chicken pieces on platter of cooked white rice, fried cellophane noodles, or lo main noodles.  
9. Pour orange sauce over chicken and rice or noodles.  
10. 10.Top with sliced green onions.  

This was delicious.  But with Jim it served 2 twice with me only eating the thigh.  So if I wanted to serve it for company I would have to double it.  Also Jim brought the legs and thighs attached.  Publix left that bone on the thigh that makes it hard to eat.  Buy separately.  

I found this recipe on line and kind of wished I had not. I was looking for a way to use up a cauliflower.  Unfortunately we still have leftovers.  Wednesday we had a large salad with burgers; Jim beef, me salmon.  Thursday we were at the Opera for the unveiling of their strategic plan.  They had really nice appetizers but Jim wanted dinner.  We went to McCabe’s Pub.  Everything in the restaurant is fried.  I had friend catfish with french fries, Jim had a burger and fries.  We both agreed that this place has gone down hill.  This dish did make up for the fried meal the night before.  This dish is by Katie Lee Biegel from The Kitchen.

Ingredients:

1 medium head cauliflower, stem removed

3 t canola oil

2 large eggs, lightly beaten

3 cloves garlic, minced

0ne 1” piece fresh ginger, peeled and grated

1 C frozen mixed peas and carrots, thawed

1/4 C thinly sliced scallions

1/4 C plus 2 T low-sodium soy sauce

2 T sesame oil

2 Cooked chicken breasts, diced (I used leftover bone in with skin from the freezer.  I boiled it in the wok and discarded the skin and bone.)

Directions:  

1. Cut the cauliflower into chunks.  Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice.  This recipe uses about 4 C of cauliflower rice.  If you have any leftover, save it for another use.  
2. Heat a wok or large skillet over medium-high heat.  Add 1 t of oil.  Add the eggs and quickly scramble.  Transfer the eggs to a plate and set aside.  
3. Heat the remaining 2 t oil.  Add the garlic and ginger and cook, stirring constantly, about 1 minute.  
4. Add the peas and carrots, scallions and cauliflower.  Stir-fry until the vegetables are tender, about 5 minutes. 
5. As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl.  Stir the sauce and chicken into the cauliflower mixture.  Cook and additional minute or 2.  
6. Stir the cooked eggs back into the mixture and serve. 

We had so many things to do today.  First after waiting a month to get confirmation on our trip to Argentina, they gave us 24 hours to review and returned signed.  I told Jim I will never bid on anything again at a charity function.  Now I have to get busy and make dinner reservations.  Not included.  Upgrade to business class was a fortune.  At least we got the dates Jim wanted.  

Then we made it to the mall I made it all the way from Dillards to Macys and back.  We stopped at Estee Lauder in both stores to replenish the only lipstick I have ever liked.  Supply chain issues sited in both cases.  Macy’s just received a large load of supplies but hadn’t unloaded it yet.  They will call me if it is in the boxes.  I returned two pieces of clothing to Soft Surroundings and they ordered them in my size.  Will be sent to my house.  We bought the worlds most expensive cookies and had 2 for dinner; they were good but, too expensive to buy often.  

After the longest walk I have managed to date, we had to go to the grocery store.  Then I had to make dinner.  Luckily it was from Milk Street Tuesday under Fast.  I served it with rice rather than Naan bread.  I said to Jim before we started eating, look at the quantity, can we have leftovers?  He agreed.  It was very good.  I don’t consider 40 minutes preparation fast.

Ingredients:

1 (14.5 Oz.) can whole peeled tomatoes (Save a step and just use chopped tomatoes in a can)

2 T tomato paste

3 T grapeseed oil

1 large red onion, finely chopped (I hate it when they say finely chopped)

4 medium garlic cloves, finely grated

4 t finely grated fresh ginger

3 T curry powder

Kosher salt and black pepper

1# (90%) lean ground beef

2 C frozen peas

1/4 C yogurt

1/3 C cilantro (don’t like it)

Directions:

1. In a medium bowl, use your hands to crush the tomatoes into small pieces.  Stir in 1/2 C wanter and the tomato base, then set aside.
2. In a 12” skillet over medium-high, heat the oil util shimmering.  Measure out the reserve 1/4 C of the onion, then add the remainder to the skillet.  Cook, stirring, until softened and beginning to down, about 6 minutes.  Add the garlic and ginger and cook stirring constantly until fragrant about 1 minute.
3. Reduce to low, add the gram masala and 1/2 t pepper, then cook stirring constantly, until fragrant, about 30 seconds.  
4. Stir in the tomato mixture.  Bring to simmer over medium and cook, stirring and scraping up any spices, until the mixture is slightly thickened , about 5 minutes.  
5. Break the ground beef into 1-2” pieces and add to the skillet on top of the tomato mixture, but do not stir.  Sprinkle 4 t salt (I  did 2t) over the beef, then cover, reduce to medium-low and cook without stirring until he beef is no longer pink on the exterior, about 6 minutes.  
6. Stir in the peas and cook, uncovered and breaking up the bits of beef, until the meat is no longer pin, another 4 minutes.  
7. Remove from the heat and let stand, covered for 5 minutes.  
8. Need to cool the mixture or the yoghurt will curdle.  Stir in the yogurt.  
9. Serve topped with cilantro, the reserved chopped onion and with additional yogurt.  

I definitely wanted to make this today as I have PT of Wednesday and exercise class on Thursday.  I am too exhausted by PT to cook.  We usually go to a health food restaurant after class and I’m not particularly hungry for dinner.  I’m hoping this dish will feed him for the next few days.  Note that this recipe calls for seafood stock.  This is a rare find in groceries around here.  Bar Harbor Seafood Stock is available through Amazon.  I thought I had seafood stock in the condensed form in the refrigerator.  I did not.  I used all clam juice which although good, kind of overwhelmed the crab.  If you don’t want to order it, maybe use half clam juice and half vegetable stock.  This is from Ina Garten’s  Modern Comfort Food book.  She says serves 4-6, I say more like 6-8.  

Ingredients:

6-8 C good seafood stock

2 T unsalted butter

2 T EVOO

1/2 C diced shallots (2)

1/2 C chopped fennel, cored

1/2 C seeded and small-diced poblano pepper

2 t minced garlic (2)

1 t fresh thyme leaves

1/2 t saffron threads

1/2 t crushed red pepper flakes

1 1/2 C Arborio rice

1 C dry white wine, Pinot Grigio

1/2 C creme fraiche

Kosher salt and black pepper

16 oz. very good fresh lump crabmeat, picked through for shells.  (By it from Costco, there is never any shells in it.)

1 C frozen peas, defrosted

Minced fresh chives and freshly grated lemon zest, for serving.

Directions:

1. Heat the stock in a medium saucepan and keep it simmering over low heat.
2. In a medium (10-11”) pot or Dutch oven, heat the butter and oil over medium heat.  Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally.  Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes.  
3. Add the rice and stir to coat all the grains with butter and oil.  Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid had been absorbed.  Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently.  When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time before adding more stock.  Cook until the rice is al dente; it  should take between 25-30 minutes.  
4. When the rice is done, stir in the creme fraiche, 2 t salt, and 1 t black pepper.  (I used only 1 t salt.  Ina tends to over salt.)  Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through.  Add just enough simmering stock to make the risotto moist and creamy.  
5. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.  

This was so delicious I had to restrain myself.  It fees 4.  I divided the last portion in half and will be having it for lunch.  In the recipe they top the rice mixture with a real fried egg.  I got tired and as we had eggs for breakfast I used the Three Bridges spinach and pepper egg whites.  A real egg with a runny yolk would be delicious, adding a richness that tightens the flavor according to the author.  I would definitely fix this for company that likes Korean or Chinese dishes.  The dish is from Milk Street Tuesday Night.  It is under “Fast”, and it was.   

Ingredients:

3 1/3 C cooked Japanese-style short-gran rice preferably chilled (I recommend Roses Rice, mine was not chilled but made earlier in the day and about room temperature.)

6 oz. thick-cut bacon, chopped

1 medium yellow onion, finely chopped

2 C well-drained Napa cabbage kimchi, roughly chopped

2 T kimchi juice

1 T soy sauce

1 C frozen peas, thawed

2 t toasted sesame oil

4 scallions, thinly sliced “on diagonal”  (only for company)

Kosher salt and pepper (I did not use and did not need on the table)

4 large eggs

Furikake seasoning (didn’t have) or nori cut into slivers to serve (optional.) I have tons of nori and forgot.  

Directions:

1. In a 12” nonstick skillet over medium, cook the bacon until well browned, 10-12 minutes.  Scraping the pan, pour into the strainer, reserve the bacon fat.   
2. Return 1 T of the fat to the skillet, add the onion and cook over medium, stirring, until softened, 3-4 minutes.  
3. Stir in the rice and cook for 1-2 minutes.  
4. Drizzle the kimchi juice, soy sauce, and 1 T of bacon fat over the rice and stir.  Spread the rice in an even layer, increase heat to high and cook until browned on the bottom, about 3 minutes.  
5. Scrape along the bottom of the pan and flip the rice, then redistribute and cook until again browned on the bottom, another 2-3 minutes.  
6. Stir in the kimchi, bacon, peas, sesame oil and scallions.  Cook, stirring, until hot, 1-2 minutes.  Taste and season with salt and pepper.  Transfer to a bowl and cover with foil to keep warm.
7. Wipe out the skillet with paper towels.  Add 1 T of the bacon fat and heat over medium-high until barely smoking.  Swirl to coat the pan, then crack an egg in each quadrant.  Immediately reduce to medium-low and sprinkle with salt and pepper.  Cook until the whites are set but the yolks are still runny, 2-3 minutes.  Remove the pan from the heat.
8. Serve the fried rice on individual plates, topped with a fried egg and sprinkled nori cut in slivers, if using.  

Because it was just the 2 of us, I left the 2 portions on the stove in the skillet covered rather than putting it in a bowl.  That kept it warm as I knew Jim would want more.  Another reason I didn’t fry the egg is I would have to get up and fry him another egg or 2 depending on how much he was going to eat.  I’d really like to do it again for company maybe starting with some sushi, and ending with green tea ice cream.