I really liked this dish. The only problem was that this was the hottest day of the year so far (almost 90 degrees) and I live in an apartment building where residents are unable to regulate the thermostat (building management only switches between heat/air conditioning twice a year). So the outside was hot, the inside of my apartment was hot, and this dinner was hot. I loved the taste but I found myself wishing for a cold salad to cool down while I was eating it.
Changes and Notes: 1) Used homemade veggie stock instead of chicken; 2) Used a 1.5-lb package of frozen chicken breast tenders; 3) Substituted 2 tsp yellow mustard for the dry mustard.
CrockPot Salsa Chicken & Black Bean Soup
Changes and Notes: 1) Used canned black beans instead of dry; 2) Didn’t add sour cream at the end of cooking (served individual portions with Greek yogurt instead); 3) Served with brown rice.
Went out with friends
Curried Rice & Lentils
Since this dish turned out so well the first time I made it, I doubled the recipe and took a big bowl of it to a friend’s cookout. It received many compliments and I had enough left over to snack on over the next few days.
Changes and Notes: 1) Used homemade veggie stock; 2) Didn’t have sunflower seeds.
I’ve made this sauce many times in the past and it always turns out well. Very flavorful.
Changes and Notes: 1) Did not add Parmesan cheese; 2) Served over regular pasta (for Paul) and rice noodles (for me).