Here goes with some of my faves–I had to teach two kids how to survive on their own so I have some of these by heart…
Mustard Chicken
Chicken thighs (boneless preferably)
1/2 cup or so of mustard (spicy is best, anything but French’s gross yellow baby poo mustard)
1/4 cup margarine or olive oil
1 small onion, thinly sliced
3-4 cloves garlic, chopped small
Licoricey herbs, tarragon, basil, whatever…
Flour
Chicken broth, white wine, or water
Place thighs one layer deep in pan, melt margarine and whisk with mustard. Scatter onions, garlic and herbs over chicken, then spread the mustard mixture evenly over the chicken. Bake at 375 degrees for 45 minutes to an hour, until chicken is done (poke it with a fork, if the juice is clear, it’s done.)
Remove chicken from pan, scraping all the gooey bits off the top. Heat drippings over stove, then sprinkle in flour to make a paste, stirring constantly. Slowly, in batches, add the broth or wine or water (your choice.) Keep stirring to make a nice thick gravy. Then cut up the chicken meat into small chunks, return to the gravy, heat through, serve over rice.
This is totally cheap, and makes an awesome potluck dish.
Another fave:
Lentil Soup with Lamb
2 cans Progreso lentil soup
1 lb ground lamb
1 small onion, chopped
3-6 cloves garlic, chopped
Monterey jack cheese, cubed
Heat soup in saucepan, brown lamb in skillet with onion and garlic. Strain fat from lamb, add to soup. Heat until just boiling, then turn down heat to low and simmer for fifteen minutes or so. Then add the cheese, stirring until it’s all melted. Serve with fresh sourdough bread and butter, yummmm…