I read through them, and almost inevitably, I change them promptly, sometimes, so indelibly in my brain that I will search for the recipe with the changes that I made in my head, which of course doesn't actually exist. This can lead to confusion and mass hysteria, especially if we're talking dinner for thirty and a grocery list I'm not actually making.
It's fun to be me.
So, my MIL made this chicken the other night, and it was SOOOO good, that the kids wanted to eat it again the next day. Her recipe was simple:
Take a couple chicken breasts, diced, saute in butter. Remove chicken, add cream, 2 T grated fresh ginger, apple cider to pan, simmer until reduced and thick, add the chicken back and simmer till cooked through.
Saute a couple of peeled, diced apples in a little butter till golden, and simmer some sliced carrots in a pot of salted, boiling water.
Drain carrots and toss with the apples, chicken and sauce, serve over rice.
It was so good the kids wanted it again the next day, but I wanted to work on my coconut oil review, so Carol's ginger chicken became:
Melt two tablespoons of Tropical Traditions coconut oil over medium low heat. Add diced chicken, raise heat to medium-high, brown on all sides, remove to plate
Take two apples, peeled and diced, one red pepper, diced, and add to pan with juices and remaining coconut oil-saute until golden. Boil carrots separately. Now, add white grape peach juice, skim milk shaken with two tablespoons of cornstarch, and a good sized knob of grated ginger to the pan. Raise heat to high and stir constantly till thick, add the chicken back to the pan along with the drained carrots, taste sauce, season with salt and pepper.
Add 1/2 C of scallions to the dish, and serve with rice.
It was yummy! And I was so proud that I'd made my mother in laws chicken, except when I called her to tell her, she said, "That's not my chicken." And she's right. It's not. But I can't make Julia Child's Beef Stew and I can't make Carol's ginger chicken.
It's just not me.