I am starting to go back to how I ate before I became a health nut, when I was married and cooked for a family. I am compiling all the old recipes that I can find and remember, that were my favorites. But even before I was a health nut, I did remove skins from chickens for all chicken recipes to cut the fat. And I usually cut back a bit on the oil used. They still tasted great!
ARROZ CON POLLO (CHICKEN AND RICE)
1/2 (2 1/2 to 3 pound) broiler-fryer chicken, cut up, skin removed
2 tablespoons cooking oil
1 1/2 cups long grain rice, uncooked
3/4 cup chopped onion
1 clove garlic, minced
3 cups water
1 (7 1/2 ounce) can tomatoes, cut up
1/2 tablespoon instant chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon thread saffron, crushed
1/8 teaspoon ground black pepper
1 cup frozen peas
1 (2 ounce) can sliced pimiento, drained and chopped
In a 12-inch skillet brown chicken in hot oil about 15 minutes. Remove chicken from skillet.
In the remaining pan drippings cook and stir rice, onion, and garlic till rice is golden.
Add 3 cups water, undrained tomatoes, bouillon granules, salt, saffron, and pepper. Bring to boiling; stir well. Arrange chicken atop rice mixture. Cover and simmer 30 to 35 minutes or till chicken is tender (and rice is done).
Stir in peas and pimiento; cover and cook 5 minutes more.
Makes 6 servings
Source: Better Homes New Cookbook, 1981
1 frying chicken (2.5 to 3 lbs.), cut into serving pieces
2 tsp. oil or melted margarine (I often omit oil)
3 tbsp. fresh lemon juice
1 clove garlic, crushed
freshly ground black pepper
In a bowl, combine lemon juice, oil, garlic and pepper. Arrange chicken in a shallow casserole or baking pan, and pour over it the lemon and oil mixture. Cover and bake at 350 F, until tender, about 40 minutes, basting occasionally. Uncover casserole and bake 10 minutes longer to allow chicken to brown.
Makes 4 servings.
To save on calories, on days you eat this, minimize other forms of grains, if you want, since the corn is your grains for the day.
First make dill mashed potatoes as follows:
2 tsp. butter
3 tablespoons milk
4 medium baking potatoes, peeled and cut into eighths
3/4 tsp. salt
1/4 tsp. pepper
1/3 C sour cream or full fat yogurt
1/2 tsp. dried dill
Place milk and butter in a medium bowl. Cook potatoes in boiling water to cover, 15 minutes or until tender. Drain
Mash with milk and butter in the bowl.
Stir in remaining ingredients.
Now make the Shepherd’s Pie:
1 pound ground beef
Olive oil (1 to 2 tsp.)
1 medium onion, chopped
1 clove garlic, chopped
dill mashed potatoes (see above)
2 cups corn (to cover the meat)
salt and pepper and dill to taste
In a frying pan that can go in the oven, saute the onions and the garlic in olive oil until wilted, remove. Add the beef to the pan and cook it until done. Remove the fat. Return the onions and the garlic, add salt, pepper and dill, and stir evenly.
Cover the whole thing with corn. Spread the hot mashed potatoes on top of the corn, making grooves.
Set in the oven about 1 hour at 300 degrees F or until the potatoes are all brown and crispy all around the rim.
We use an iron frying pan and it’s just great. You can also use a glass baking casserole and cover with foil to bake. The longer you leave it in the oven, the better because all the flavors marry and it is just nice. You can lower the heat in order to leave it in longer.
Gyoza (Japanese Potstickers)
1/2 pound ground beef
1/2 head napa cabbage, shredded
1/4 C dried minced onions
2 cloves garlic minced
30 gyoza (wonton) wrappers, or as needed
1 tbsp. vegetable oil
1 C water
2 tbsp. low salt soy sauce
2 tbsp. Italian dressing (I use low calorie version)
Combine ground beef, napa cabbage, dried minced onions, garlic in a bowl.
Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of meat mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up side to form a triangle or semicircle; pinch edges to seal.
Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 C water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
Mix 2 tbsp. soy and 2 tbsp. Italian dressing to make dipping sauce (make more as needed). Serve dipping side alongside gyoza.
Macaroni-Beef Skillet Supper
1 C elbow macaroni
1 lb. lean ground beef
1 C diced onions
1 clove garlic, mashed
2 tbsp. oil
2 – 8 oz. cans tomato sauce
freshly ground black pepper
1 – 8 oz. can mushroom stems & pieces, drained
2 tbsp. worcestershire sauce
1/2 tsp. Italian seasoning
Cook the macaroni in boiling water according to package directions. Drain and set aside.
Saute’ the meat, onion and garlic in oil until the meat loses its pink color and the onions are tender. Add pepper, tomato sauce, mushrooms, Worcestershire sauce and Italian seasoning.
Bring mixture to a boil, then simmer gently for about 5 minutes. Mix in the cooked macaroni and simmer for 5 more minutes.
The following recipes came from an international cookbook called Around the World cookbook that is no longer in print. Funny, cuz the recipes were so tasty! I made these a lot around 1997 to 1999 and they were family favorites. I compiled them into a pdf file and the index to the recipes is below. Mussels steamed in wine was delicious, but I have a slight allergy to shellfish, so I probably won’t be making that one. I only include the recipes that I made. The cookbook had a lot more recipes than what I made. Check out the pdf file around-the-world-cookbook to get all the recipes indexed below!