more recipes and clues from a guy (with no patience for, or specific dyslexia for written recipes: First rule: Plain foods plainly prepared, or simply, keep it simple. Second rule, dont be afraid, and if you are creative, let it flow.
Chicken Easy. Skin the bird, trim fat, sprinkle crushed dry basil, paprika and garlic, and bake in oven at 350 or so for @1 hour. Crushed garlic is nice, but powdered will do.
Any large fish fillet has enough fat in it to ease its cooking. No liquids need to be added. Lay fillet skin down in a pyrex pan (lots of things cook better in pyrex or cast iron pans because of the thermal mass) and spice with pepper/ and or onion flakes,and or ground corriander and or tarragon, and in a pinch, Montreal steak seasoning will do. 30 or 40 minutes at 350 is enough cooking, and often the skin will stick to the pan, giving you easy skinless fillet. The pan will need some soaking and metal spatula scraping to clean of the baked on skin, but not too terrible
Acorn or similar hollow neckless squash: Cut a small plug out of the top with the stem. With a spoon and flushing scoop out the seeds and the strings. Stuff with prunes/rasins/nuts. Add a touch of honey, brown sugar, or molasses and some water to plump the dried fruit. Dont overstuff, take into account the expansion of the fruit. Reset the plug in the top and pin in with toothpicks. Place in a pan (pyrex best) with a half to inch of water and lighly cover.The squash should stand up, so as not to spill. Bake till you can dent the hardened skin with a finger,40 to an hour depending on the bulk of the squash. Serve in longitudinal slices with a dollop of the stuffing. For people who like squash, this one is “oleh al shulchan melochim
Greenbeans. Trim, break into thirds. Steam lightly, or cook with very little water at the bottom. They should still be relatively bright green when you let them cool. Drain. Toss in pot with oil enough to make them slightly greasy. Toss again with sesame/ saute’d onion/ coarse salt and hot paprika. Done. serve warm.
A pot of rice (how to cook on the back of the bag) and a pan full of saute’d onion is a yummy thing that pleases most.
A pot of rice, smothered with minced dill, a pinch of turmeric for color. There is a Persian variety of this which is refried in a tall pot, but first try the plain mix. If you can get dried vegetable flakes, or natural pilaf mixes, or have patience to dice fine beans peppers, peeled split pistacios — all these things make rice into a marvelous main dish. The dry additives go in toward the end of the simmering of the rice. Mix and match and enjoy.
My easy to clean yummy vegetarian cholent appeared in the “how to clean a cholent pot” post.