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A cold-start oven meal. All three dishes are started in a cold oven, i.e. no preheating necessary. Bung 'em in the oven, turn it on, and 45 minutes later your meal is ready. The recipe came from an old newsletter published by PG&E, our power company.
The dishes are:
Rosemary chicken in mushroom sauce*
Rice cooked in chicken broth with a bay leaf, butter and seasonings.
Zucchini (courgettes if you're British) with yellow corn and minced onions
*The sauce is made by melting butter in a saute pan, adding sliced mushrooms and flour, cooking the mushrooms until golden, then adding the hot broth from the cooked chicken.
It's easy and very tasty.
For dessert we're having cardamom ice cream, an unusual flavor, but amazingly good - especially if you like warm spices such as cinnamon, nutmeg and clove.
Spicy Chana Masala with naan. I used the last of the yogurt, so sour cream will have to do. Topped with a generous sprinkling of cilantro and green onions. Yum!
Hot, hot, hot! We had to go downstate again to my aunt's house to meet the auctioneer (who was 3.5 hours late due to a sudden call he had), and so were too tired for anything big. We had a tomato-mozzarella salad. Fresh tomatoes from the garden, nom!
Chicken soup. Seriously, chicken soup. Since I was home all day, I cooked it in fits and spurts. At least it was quick(er) chicken soup made from half a rotisserie chicken on its last leg--I'd eaten the other leg--and some celery, onions and carrots which needed to be used or tossed soon. I'm going to freeze the rest and save it for cooler days.
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