Children's Book
Date Published: 06-13-2024
Publisher: Magnetic Lion Productions
This is a place to read what I think about various books and to give your own opinions about books. I am a plain-spoken person but this is not the place for any hurtful words. Being hurtful accomplishes nothing for anyone.
I had to think and think on this one. Not because I couldn't think of anything...but because I couldn't narrow it down.
I think most of my comfort foods come from my childhood. Many I must admit are what I think of as "winter dishes". Any recipes are listed below. I sure would like any ideas you have.
I love to cook so don't fix the same thing too often other than what you see below.
I do think over the years, my "comfort foods" and my "easy to fix" foods have become intertwined :)
Beef stew - no question this was my mother's dish. She was better at using the pressure cooker than I could ever be. Now I use an Instant Pot so as not to blow anyone up. The recipe I now make is called Latvian Stew and is from a site called The Book Club Cookbook
Fried chicken when I was a kid but never now, NEVER. And my reason might surprise you. Although we don't eat any fried foods per se, I do love fried chicken, but the mess, oh the mess. How did my working mother clean up all that grease weekend after weekend?
https://www.africanbites.com/southern-fried-chicken/ This site has a wonderful recipe but oh my, can you imagine the clean-up 😩😩Fresh salad - I think I love this sort of thing because of the creativity and possibilities involved. It's rather like a stirfry. I can use any of the local veggies I can find. I can use fruit. I can make all kinds of toppings. Something different every time. I didn't paste in my recipe. I think you'll see I use everything I can think of. Salmon, chicken, shrimp, even sometimes warmed up pulled pork, it's probably our favorite.
*Easy Stir Fry:
Use any or all of the following washed and cut in bite-sized
pieces:
red bell pepper
yellow bell pepper
zucchini
yellow squash
mushrooms, button of any kind
carrot, cleaned and peeled
i or 2 cups of baby spinach
green onion
Sesame seeds, can’t use in our house
Hoisin Sauce (bottled)
Vegetable broth, no salt added
2-3 cups instant rice (cooked)
Rotisserie chicken torn into pieces (optional)
Add 2T of broth to the skillet.
Add peppers first as they will take the longest to soften
Use peeler to shred more carrots over pan.
Add squash and Zucchini after peppers and carrot curls
Add mushrooms
Add more broth as needed (we like our saucy so I add as I go
along)
Mix in baby spinach (only needs a few minutes to wilt)
Add torn pieces of chicken if desired.
Cover only long enough for the chicken to warm.
Add 2 to 3 T of hoisin sauce
Stir all
Put rice in warmed bowls and top with veggie mix.
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Publisher: Elite Online Publishing
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Beluga Stein is taking a cooking class and it's a real killer. This time she's traded her signature loud muumuus for ill-fitting chef attire, including a toque the size of her ego.