So, I've decided to post a recipe. What's better than something to make, right?
Here are 2 which I found in my files.
The first requires you to like no-bake cheesecake to begin with. If you do, you will probably like this as there's 4 ingredients, no fussing, or even pie shells. This is a put-it-in-a-bowl-and-stir-it- up recipe, and, if you like chocolate, it's chocolate.
You can eat it by the spoon, or get any dipper, such as a graham cracker, and scoop with it for a deconstructed pie vibe.
Chocolate Cheesecake Bowl
Cream Cheese - 7 1/2 ozs.
Sugar - 3/4 C.
Lemon Juice - 1 Tablespoon
Cocoa - 1 Tablespoon
Mix all ingredients together, stir very well. Refrigerate for a while, or eat some immediately - then refrigerate to meld flavors.
This one's for Paten, because I made it up when I had only tomato paste for tomato. It's a riff on chicken cacciatore. There aren't any real measurements, because these were just notes to myself.
Annieís Chicken Cacciatore Spaghetti Sauce
This came out better than the sum of itís parts, not needing extra ingredients. Just be sure to complete each step completely, such as the browning of the chicken; it makes a difference.
This is good on spaghetti, but also other pasta, if you prefer. I have snacked on it in a bowl alone, maybe with a piece of bread on the side. It should be rather thick.
I imagine that it would half easily.
Chicken, boneless/skinless, 1 pack (2 breasts?)
Peppers, Green 4
Tomato Paste, 6 oz. Muir Glen, 3
Light Olive Oil
Italian Spice (ie: McCormick Italian Seasoning.)
Water to thin to the desired consistency.
Cut chicken into bite sized pieces, dice onion, and also dice the peppers, but make the peppers about twice the size as usual. Not as large as for sweet and sour chicken, but a bit larger than usual.
Brown chicken in a pan with light olive oil, and salt.
When brown, remove from pan, or leave them in, and add the onions to deglaze. Once they have cooked for a minute, add the peppers, and continue cooking.
Add oil as needed, and salt when the water seems out of the vegetables a bit. The vegetables should be browning.
If the chicken is out of the pan, put it back in.
Add the tomato paste to the chicken and vegetables, as well as some of the Italian herbs, and a sprinkle of salt. Rub the herbs between your hands or fingers to break them up better, and release the aromatic oils, then saute the paste for a couple of minutes, stirring constantly.
Once the paste has been cooked in the pan with the vegetables and chicken for a minute or two, begin to add water then, a bit at a time to stir thoroughly, and remove lumps.
Add garlic, and cook for a few minutes or longer, making small additions of water as needed.
Taste, and adjust the salt, garlic, and herbs to your liking. Cook for a couple more minutes, working on correct thickness, which should not be too thin. If needed, add a little more water. If too watery, cook down longer.
Note, itís important to add the flavorings as indicated. Garlic powder needs to be added to the sauce itself, or it will make the sauce taste as if itís not there. Herbs need to be added at the end of cooking give a the food a bigger, bolder flavor.
Add garlic toast to the meal, if desired, and a green salad, or vegetable with a salad dressing served over it, and/or a pickled vegetable.
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