When I’m cooking for myself, I usually take one of two extremes — scrounge for leftovers or make something new and off-the-wall. Tonight, as a new dusting of snow started to fall, I chose the latter. My taste buds were calling for sweet and spicy. I had the Red, White and Blueberry BBQ burger at Scotty’s Brewhouse on Friday night, but it left my taste buds wanting something similar, but spicier. After that monster of a meal, I also needed something healthier — the boneless pork chops in my freezer fit the bill.
When my son shared with me that cream-based soups were his favorite kind, I thought to myself, I guess I can always learn. All of the soups I’ve made in the past are chicken or beef broth-based and cooking with milk has always left me apprehensive.
I decided the best approach would be to treat the soup as broth-based to start, then add the cream near the end.
A delicious meal doesn’t have to take a lot of effort, so on a lazy Saturday when the kid and I were spending the afternoon and evening alternating between Hulu, Netflix, and Apple Music, I decided to throw some quick panko chicken in the oven.
As I made my son an egg sandwich for breakfast this morning, I realized just how happy cooking for him makes me. It’s the breakfast he asks for the most, nothing fancy, just simple comfort food.
For the three years after my marriage ended, I’ve used the #singledadcooking to tag the photos of my culinary creations. That hashtag has served me well, and on more than one occasion I’ve run into people who’ve asked me when the SDC cookbook is hitting the shelves. Of late, I’ve realized that while #singledadcooking captures what I am when I cook, it doesn’t communicate why I cook.
I cook for the people I love.
When I’m on my own, I’m more apt to scrounge on leftovers. My inspiration comes when there is more than one plate set at the table.
The cookbook may still be in the works, but it’ll now be titled #FoodIsLove because that better captures the essence of why I create in the kitchen.
We woke to subzero temps on New Years Day, and nothing feels better on a frigid day than a warm bowl of soup. I’d been planning to make a white bean chili this past week, but never got around to it. Instead I decided to re-purpose the ingredients into a soup for K and me to enjoy on our last night before the end of our holiday break.
I love walking into the grocery with a general idea and improvising from there. Knowing that I’d be home for the week between the holidays, soup was in order. I had some chicken sausage in the freezer and onion in the pantry, so I started with that as my base inspiration.
Beans, yeah, white beans. Let’s do butter beans.
Stock or tomato based? How about both? Chicken stock and crushed tomatoes.
My son has been battling a respiratory bug for the past couple of weeks, struggling to keep up with a busy school and extra-curricular schedule. Today, we decided, was a rest and recuperate day. He stayed in bed well past noon. I deemed it the perfect day to make the slow cook BBQ chicken that he loves. Instead of the sauteed red potatoes I normally make with it, I had a craving for a stuffed, twice-baked potato as a side. Continue reading Slow cook BBQ chicken and mushroom-bacon twice-baked potatoes