Generally, we cook the same types of things. It makes it easier on us. We go to the grocery store and know exactly what we need. We don’t spend a whole lot of money on new, exotic (to us anyways) ingredients.
Every once in a while, I need something new. Something I haven’t already had 70 million times. Something that challenges my culinary skills.
That used to mean finding an awesome recipe, then going to the store to buy the long list of ingredients that I didn’t have on hand. Then a simple thought entered my head: ‘Why don’t you find recipes that use only ingredients you already have at home?’ It’s not a novel thought. But it was new to me. I struggled with the task for a while. Then I discovered that AllRecipes has an option on their website where you can do just that. You type in the ingredients you have, and they bring up a recipe. You can even tell it ingredients you don’t have or are allergic to so that it won’t bring up recipes you can’t cook.
This time around I just lucked out and found something on Pinterest that happened to meet my criteria. Score.
|My picture, but here’s the Original Pin|
- 1 package quick rise yeast
- 1 t salt
- 2 1/2-3 c all-purpose flour
- 1 1/4 c warm water
- Dissolve yeast in water. Let sit ten minutes. You should see a little bit of bubbles/foam.
- Add 1 1/2 c flour and salt. Mix. Continue adding flour until dough is no longer sticky, but firm.
- Knead dough for about five minutes. It should dent when you put your thumb into it.
- Grease dough with oil or cooking spray.
- Cover in a separate container. Let rise in a dark, warm place for 30-40 minutes.
- Punch down dough. Knead again for about 2-3 minutes. Shape it into a loaf on the pan you will be cooking it on. (Should have a baguette shape.) Cover and let rise again for about 30-40 minutes.
- With a sharp knife, make 2-3 diagonal slashes on the top of the loaf.
- Bake at 425 degrees F for 25-30 minutes until golden brown. For crispier crust, spray or brush the loaf with water several times during the first 15 minutes of cooking.
- 1/4 c (half a stick) of butter softened, not melted
- your choice of herbs (I used an Italian mix and added a tiny bit of garlic) to taste
- Mix herbs into butter.
- Spread onto sliced bread.
- enough chicken to satisfy your family. About 4-5 skinless boneless breasts is what the recipe calls for. Make sure they are thinly sliced. You can buy them this way, slice them yourself, or do as I did and use a rolling pin to make them thinner and longer.
- 1/3 c all-purpose flour
- salt and pepper
- 2 T olive oil (I’ll confess…I used veggie oil.)
- 3 T butter
- 2 c mushrooms
- 1/4 onion chopped (I used one whole shallot instead since it’s what I had on hand….it was GREAT.)
- 1/3 c white cooking wine
- Season chicken breasts with salt and pepper.
- Coat chicken breasts with a thin layer of flour.
- Heat skillet to medium high heat. Add oil. Cook chicken about 4-5 minutes on each side or until golden brown and cooked all the way through.
- Now would be a great time to start grilling or broiling that bread.
- Remove chicken from pan. Set aside. Turn heat to medium and add one T butter and the chopped onion/shallot to the skillet. Cook one minute.
- Add 2 T butter and mushrooms. Cook for 6-8 minutes.
- Add white wine. Stir is to remove cooked chicken and veggies from pan so they are included in your sauce. Put cooked chicken back in skillet. Cook 1-2 minutes
- Serve! Use the bread to dip in the sauce. Enjoy!