#devon cooks

[ginshi-san]

Chicken in Lemon-Dill Butter

@loislanespulitzerprize

1.25 lb butter

2 Tbsps lemon juice

1tsp salt

1 clove garlic, minced (add extra to taste)

dash of pepper

1/2 tsp paprika

1 Tbsp dillweed

1 (2.5 to 3 lb) frying chicken, cut into serving pieces [I sub in boneless chicken thighs cut into bite sized pieces]

Melt butter in large skillet. Add all ingredients (except chicken) in order give; bring to boil, but do not actually boil. Cover skillet; lower heat. Simmer 30 mins or until chicken is tender. Remove chicken to platter. Serve with noodles or rice, over which remaining liquid has been poured. Yield 4 to 6 servings.

I usually serve it with some sort of cooked dark greens on the side but that's because I'm from Texas lol. Would probably also pair well with a salad with a vinaigrette dressing to brighten and balance things out.

[devonlittleagain]

Making a pot of homemade chili!

[devonlittleagain]

Temperature is dropping a lot tonight, so you know what that means!

Homemade vegetable beef soup and cornbread

[devonlittleagain]

Tonight on the Menu

Tonight on the menu - chicken soup with some udon noodles, some nori, some green onion, and a ton of ginger.

[ginshi-san]

It's fascinating reading through some vintage cookbooks because the recipes are shorter. They assume a higher baseline of knowledge than is common these days.

Anyways if you want an absolute unit of a vintage 70s cookbook, check out The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. That's where my lemon dill chicken recipe is from. Though Asian/exotic inspired recipes are about exactly what you'd expect lmao.

[ginshi-san]

Just made lunch: an omelette with a side of spinach-rice. I cooked the rice in my rice cooker with frozen spinach and a generous dose of soy sauce. I also added 2 dabs of spicy gochujang.

It turned out great and I will probably snack on more of the rice later.

[ginshi-san]

I made a smoothie that a texture like a Wendy's frostie and I'm eating it with a spoon (because I'm out of straws...). It tastes pretty good and is fairly healthy!

Recipe:

1/4 cup frozen spinach

1 cup frozen fruit

1 scoop vanilla slim fast meal replacement shake (can also sub protein powder, tho you might need to add extra fruit)

Milk to fill line.

Splash some milk in the bottom of the blender cup. (You're basically going to be building layers so everything blends properly and you don't get random clumps stuck to the sides.) Next add your frozen spinach. Then your frozen fruit. Finally, fill your cup to the max fill line with milk. Screw on bladed cap. Blend until you see all the layers disappear. Unscrew cap, grab a spoon, & enjoy!

(Side note: if you have a ninja like me, some bits of fruit &/or spinach will probably be lodged on the blades. Kind of irritating to rinse off but no big deal.)

I always add some type of leafy green to my smoothies because it's an easy way to get an extra serving of veggies in you. If you get the ratios right (like in my recipe), you really don't taste them. The spinach probably actually helps cut down on the overwhelming sweetness.

I'm not the greatest at actually using my culinary skills but I've found ways to still eat fairly healthy even when I can barely muster the effort. It's always a journey of struggle. I've been cooking since I was 8 and up until I was in my mid twenties, I just didn't have any sense of joy when it came to cooking for myself. My attitude was (and still is, I guess) closer to someone who works in a restaurant cooking amazing food for others but when they get home chooses doritos for dinner lol.

[devonlittleagain]

I made a pot of homemade chili tonight, and it is so good.