Butter Chicken, Re-Invented

The other night, I was feeling lazy about dinner, so I made the Butter Chicken sauce found here (about halfway down the page) and then I defrosted, rinsed, and pulled the tails off a handful of frozen pre-cooked shrimp and added them to the sauce to warm through. I also made rice and some simple steamed veggies.

We ate most of the supper that night and I ended up with just one portion of Butter Chicken Shrimp leftover in the fridge, no veggies or rice.

The next day for lunch, I realized that I had a few fresh veggies, frozen peas, and the leftover curry. Once the curry was heated up, the veggies chopped, and the peas warmed in hot water, lunch was ready!

The Return Of Taste

After being sick for the last month, my sense of taste is finally returning. It disappeared among the orange juice, toast, soup, and cough syrup I have been living off.

I figured that posting recipes while I could not actually taste anything was not a wise choice. At one point I loaded something I was eating with Frank's Red Hot Sauce and still could not taste a thing. Now that I can taste, it's time to start posting again!

I've Got Questions... You Have Answers!

There has to be room for improvement in the way I have my own kitchen and food ideas organized, which is why I want to hear all about how you do it. This got me wondering...

How do you organize your recipes?

Where do you find culinary inspiration?

Are there types or ethnicities of food you would like to experiment with?

What do you do when you get in a "food rut"?

I can't wait to hear from you! If you would rather email me than comment here, my address is saltshaker@me.com.

Comfort Soup

At my house, we have been sick for a week. My husband has been mostly home since last Thursday (he went in twice but came back home soon thereafter). It is one of those colds that have hit all of us, all at the same time and it has been awful.

Trying to cook or eat when you are sick is not a simple task. Our week has been full of soup, grilled cheese, and skillet-browned boneless chicken thighs and rice. 

Tonight we had soup with a broth that has simmered since yesterday. It was simple and delicious and took (maybe) 5 minutes.

Saturday Night Wings

I love chicken wings. But I do not like going out for wings, paying at least $12 for a plate of them, and finding only 12 wings (or fewer) on the plate with two dry sticks each of celery and carrot, likely chopped sometime yesterday. Sometimes the proportion of sauce to wing is not right, the wings are not crisp, or something else taints the experience.

My solution? Wings at home. Crisp, excellent wings are totally attainable, with only the basic kitchen tools you already have.

Simple Crisp

It seemed like such a good idea at the time... chasing my 7-year-old home from school on a warm afternoon, fresh snowball in hand, ready for launching... and then all of a sudden, I was on the ground, sopping wet, and my left wrist hurt.

A few hours later, after seeing that my wrist was not broken and receiving a tetanus shot for the scrape on my hand (it had been 12 years since my last one), I was on my way home again. A week later, and I'm feeling much better!

For some reason, whenever I make an Apple Crisp, my five-year-old always calls it a 'Crusp'. His favourite part is obviously the 'crust' or 'crisp' on top.