Was at a loss as to how to make chicken and potatoes for dinner tonight. So I kept it quick and simple: stoneground mustard, maple syrup, apple cider vinegar, minced garlic, dried thyme, and s/p was whisked together and poured over two large chicken tenders and a very large yellow potato that was chunked up.
Everything into a baking dish that had some melted butter in it, and baked at 375° until done. I had to take the chicken out and cover it with foil to let the potatoes finish cooking at a slightly higher temp. Added the chicken back in for a couple of minutes to reheat.
My boo was pretty exhausted yesterday, so we had an early evening & made our way home today thru some serial AM nastiness, i.e. unrelenting rain & oh-so-angry skies, interrupting our trip only briefly for a much needed light lunch from a fabulous burger place en route. Gotta break in that brand-new stent
As for dinner plans, this shroom soup had caught my eye a while ago, not to mention recommendations here and there from other posters, so I thought WTF not? It’s def soup weather, and a bowl of salad (so refresh) didn’t hurt, either.
Using my own chicken stock plus a lil BTB mushroom as the base I replaced the sour cream with light cream BECAUSE I CAN & didn’t want to deal with the tempering nonsense; I also didn’t thicken with milk & flour but used a cornstarch slurry instead, and more than called for Hungarian paprika that provided a very pleasant level of heat. Fresh pahslee for color and grassiness.
Red Lentil Stew with Pears and Salami - red lentils are cooked with onions, leek, celeriac and carrots in vegetable broth. Pears, salami and parsley are added for the last few minutes. Finished with some white balsamic vinegar
Last night I had intended on making qeema with a tomato cucumber salad on the side after it getting bumped from the menu from last Saturday. I had to pick up a basket of veggies I ordered after work and I tied in a couple of errands while I was in the area so I was late getting home. I ended up making this recipe since I could make it in one pot and I could use up the ground beef that was languishing in the fridge. It hit the spot!
This was a HUMONGOUS yellow potato - easily the size of my fist (it was all my local market had a the time). I could have chunked them and steamed them first, then add to the roasting pan with the chicken tenders, but I just didn’t feel like it. Some of the larger pieces weren’t quite cooked through, but enough that I didn’t push them to the side.
Yeah, I avoid buying cut steaks there for that reason as well. Plus, the whole subprimals are a MUCH better deal. And I can cut them 3” thick if I want!
I have been trying to determince what QPR means in this context and cannot. The only QPR I know of is in using an Instant Pot and it means Quick Pressure Relief. Will you please educate me as to what it stands for this way? Thank you.
Quality-Price Ratio (or Quality-to-Price Ratio), measures something’s quality relative to its cost. It used to apply specifically to wine but then foodies picked it up to refer to food. High QPR means high quality, low price, while low QPR indicates something is relatively expensive for its quality.
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