It’s another week closer to October 17. What I find amusing is that between the two of us, my wife is one who is more excited.
I think one of the things she’s looking forward to is my desire to cook. Both of us get home too late to cook so we can eat at a reasonable hour. So, on Sunday night we cook enough for the following week. Once I retire, I’ll be able to cook for each meal!!!!!
Tonight I made sourdough dinner rolls. King Arthur Flour has a really good recipe here. I skip the paprika, use unsalted water and make certain I use unchlorinated water. This is one of the most forgiving recipes I’ve found; below sea level to over 8,500 feet (3,000 meters) elevation above sea level, hot, cool, dry, humid. No matter what, it just works…which is why this recipe is in my red notebook.
My wife made chicken & dumplings from a recipe that she found. It’s a favorite of ours, so it gets made every couple of months. She’s asleep already and I don’t want to bug her for the recipe, so I don’t have one. It uses frozen vegetables, canned cream of chicken soup, “dinner roll dough from a tube” for the dumplings and is cooked in a slow cooker…that may help. 🙂
The final thing we made was a tomato-basil-garlic pasta. Cook 1/2 pound of pasta until done and after it is drained, add olive oil to the pasta and toss. Blanch, peel and cut 2 pounds of tomatoes into small pieces, Saute 4-5 crushed cloves of garlic until they are almost ready to turn brown. Then add a couple of tablespoons of tomato paste, the tomatoes, a tablespoon or two of basil paste, salt and pepper and stir. When it’s cooked over low heat for 4-5 minutes, stir in the pasta. Serve and sprinkle grated Parmesan Cheese on the pasta.
I had planned on experimenting with cooking a whole chicken in a pressure cooker, but I forgot to thaw a frozen chicken. I have looked through my collection of cookbooks and they all agree on cooking for about 6 minutes per pound…AFTER the pressure has reached 15psi. None of my cookbooks mention pressure cooking frozen chicken and the various internet sites I checked were wildly inconsistent with cooking times. So, maybe next weekend, if I remember to thaw a chicken.