Two Recipes for the Inept, Lazy, Cuisine Challenged, and Those Who Just Don't Care....

Yes, they are ordering my curry dish. Trying to decide on the wine.

Yes, I normally eat out one meal a day. I'm a lousy cook and usually mess up most meals that I attempt.

I like using stuff in cans. You don't have to worry about stuff spoiling and from can-to-can stuff seems fairly consistent.

Anyway, I hope you'll try and like my contribution to the world of gustatory exploration.

BTW, these recipes are for those who eat alone. Others, well...add more stuff. For we single eaters, should be two. three large bowls of soup or, for the curry two large plate fulls.


Chicken Soup...Stew

This will be either soup or stew depending on how much liquid you use.

1 can chicken 10 ounce
I can tomatoes (I use either a large can of stewed tomatoes or a smaller can of diced tomatoes with peppers.)
1 can diced potatoes with skin on (if available)
onion (however much you want to use...suggest at least half of medium size)
chicken broth or bouillon cube
Rosemary (this folks makes the dish...experiment as to how much to use)

some olive oil and saute onion
toss in broth or bouillon cube (my experience is that you don't need an entire cube...break off a piece and go from there) chicken with liquid, Rosemary, a little water (maybe a half cup-only add water at this time if you're using a bouillon cube...if you're using chicken broth you may need a little water later if it's too salty) and tomatoes
let simmer for a few minutes until Rosemary is blended
take a taste. Does the broth have enough chicken flavor...too much? This is the part you don't want to screw-up. There's a fine line, if you will, between the chicken taste and saltiness caused by the chicken broth or bouillon cube. Remember, the carpenters' adage, "Measure twice cut once."
OK, once you've got the taste where you want it, throw in the potatoes. A few minutes later you're ready to fill your bowl.


Quick and Simple, My Version of Thai Red Curry

Ahh, made this for the first time last night. This has possibilities.

1 can chicken 10 ounce
1 medium/large onion
1 small can mushrooms
Thai red curry (on impulse I bought a bottle of this at Aldis yesterday)
rice

OK, quarter the onion and saute in olive oil. Don't overcook. You want the onion to be crunchy.
Hold the chicken liquid from the can of chicken.
Add the chicken and drained mushrooms.
Now, slowly add the curry. Remember the carpenters' adage.
You want to add curry and the liquid from the chicken until the taste is right.

Serve over a bed of rice. I think jasmine works best for this dish.

Edit: For those of us who aren't real cooks....

If you want to thicken the liquid use a little cornstarch. 

Also, the next time I make this, I'm going to add some cashew nuts and just before serving I'm going to add chopped scallions.