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May. 6th, 2005 07:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mamadebRight now - I have finally taken off the two layers of tablecloth (cloth and disposable plastic) and the tablepads. My year-round candlesticks are sitting on their tray, their glass cups scrubbed free of old wax and rust, with two new candles inside, waiting to be lit. My placemats are back on the table, too. It's a shining expanse of lovely wood.
My kitchen floor is swept. In the oven is a pot of what Jonathan calls "Chicken and Rice Dish." It was originally a recipe from the Lubavitch cookbook Spice and Spirit they named Chicken Paprikash. It's not because Chicken Paprikash calls for sour cream, and, well. No. Except that I've tried pareve soy sour cream and it's not bad, so maybe...
Anyway, the original recipe is onions, celery, peppers and tomato (or ketchup, says the recipe.) saute'ed in oil until soft, and then you add cubed chicken breasts and paprka and when the chicken is cooked, you put in a couple of cups of rice and three cups of water and you let it cook. It's a pleasant dish.
I've long ago started adding spicy sausages - my local kosher supermarket sells store made spicy kielbasa - and today I used thigh meat instead of breast meat because I think that will be work better. I've also used Cajun spice, but not this time. It's delicious, it sits in a warm oven forever and it reheats beautifully.
With a salad, it's a meal.
My kitchen floor is swept. In the oven is a pot of what Jonathan calls "Chicken and Rice Dish." It was originally a recipe from the Lubavitch cookbook Spice and Spirit they named Chicken Paprikash. It's not because Chicken Paprikash calls for sour cream, and, well. No. Except that I've tried pareve soy sour cream and it's not bad, so maybe...
Anyway, the original recipe is onions, celery, peppers and tomato (or ketchup, says the recipe.) saute'ed in oil until soft, and then you add cubed chicken breasts and paprka and when the chicken is cooked, you put in a couple of cups of rice and three cups of water and you let it cook. It's a pleasant dish.
I've long ago started adding spicy sausages - my local kosher supermarket sells store made spicy kielbasa - and today I used thigh meat instead of breast meat because I think that will be work better. I've also used Cajun spice, but not this time. It's delicious, it sits in a warm oven forever and it reheats beautifully.
With a salad, it's a meal.