[Sca-cooks] A little tidbit for those NOT planning Lenten dinner...

[Elaine Koogler]

marilyn traber 011221 wrote:
>> I hate both of you...you know that, right?  Phillip is out of town 
>> until this evening, and I'm busy trying to get two courseware books 
>> written...with a deadline for a first draft of both books this 
>> coming Tuesday.  So I've been working straight through until 8 or 
>> 8:30 at night, taking only enough time off to grab something really 
>> quick for dinner.  Last night it was hotdogs stuffed with cheese.  
>> Sigh.  Well, maybe tomorrow we'll eat a little better.  he did make 
>> a wonderful dish of Moussaka before he left...yum.
>>
>> Kiri
>>     
>
> Well, Kiri, while these hedonists are bragging about their gourmet treats, 
> I'll share with you a recipe I found and reworked this week, once for what I 
> had in the pantry and freezer, and once for my friend Master Hroar, who 
> according to his Drs isn't allowed to eat anything, seems like. It's fairly 
> quick, very easy to cook, and right tasty. First, the version for normal 
> people- it's fairly Atkin's friendly.
>
> Chicken in Creamy Apple Sauce 
>
> 1 1/2  lbs meaty chicken pieces, with or without skin and bones
> Salt and pepper to taste
> 1-2  tablespoon butter  
> 1 1/2  cups apple sauce  
> 1 1/2  teaspoons lemon juice (I used lime) 
> 1/2  teaspoon crushed rosemary  
> 1/8  teaspoon thyme  
> 1/8  teaspoon ground nutmeg  
> 3/4  cup light cream  
> 1  tablespoon chopped parsley  
>
> 6 servings 
>   
> 35 minutes 10 mins prep 
>
> Pat chicken dry. Sprinkle with salt and pepper. 
> Heat butter in large skillet on medium-high heat; add chicken. Cook about 4-5 
> minutes per side or until browned. 
> Add apple sauce, lemon juice, rosemary, thyme, and nutmeg (I used Mrs Dash, 
> some ginger, and the nutmeg here- pantry availability again. Really does need 
> a bit of sweet spice, though.). Reduce heat; cover and simmer until chicken 
> is cooked to your preference. Remove chicken to a serving platter and keep 
> warm. Add the cream to skillet. Cook and stir until reduced by about half and 
> thickened. Stir in parsley. 
> Pour sauce over the chicken and serve.
>
> In my case, I made up some rice (Easy, no hassle way is to throw real rice, 
> water, and butter into the pan, put it on the back burner on low or the step 
> just above that, depending on how your stove works, and forget about it until 
> the chicken is done), and green beans.
>
> The modification I worked out for Hroar ia as follows:
>
> Chicken in Creamy Apple Sauce 
>
> 1 1/2  lbs boneless skinless chicken breasts
> Mrs Dash (any but garlic) to taste
> 1-2  tablespoon olive oil  
> 1 1/2  cups apple sauce, unseeetened  
> 1 1/2  teaspoons lemon juice (I used lime) 
> 1/2  teaspoon crushed rosemary  
> 1/8  teaspoon thyme  
> 1/8  teaspoon ground nutmeg  
> 3/4  cup skim milk
> 1-2 T corn starch (depends how much you want it to thicken)
> 1  tablespoon chopped parsley  
>
> Same instructions as above, except you take the corn starch, and mix it in 
> the (shudder) skim milk, then add that to the pan, and in his case, he'll be 
> serving it with couscous because rice sends his sugar into outer space. It's 
> still pretty good, just not as rich as the original recipe, and you need to 
> add slightly more spices, because for most people it tastes a bit flat 
> without salt.
>
> Phlip
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
>
>   
Thanks!  I'll give it a try.  I suspect that the former version will be 
better, tho I'll need to use unsweetened applesauce.

Kiri

PS:  Do you know if Paul B. is at the same e-mail addy?  The one I have 
is pbuell at speakeasy.net.  I have a question I need to ask him.  Thanks!