In the past, a few friends of
mine have suggested that I publish my recipes on a blog and while I have often
thought I should probably do it more than just once in a very blue moon, I
simply never got around to doing what has been, somewhat, consistently recommended.
And just recently, another friend
of mine suggested the very same thing over social media after I posted a snap
of one of my meals; this very dish in fact! So I kind of feel like I am being
nudged in the direction of food blogging and it kind of makes sense seeing as I
am pretty much coming up with my own culinary creations on an almost daily
basis. I should also mention I made a pact with another dear friend of mine,
over a lunch date of all things, who has just started her own advise blog
(which I hope to advertise on here once she is fully publishing online and of
course with her approval), to update here on a more regular basis. I don't
really advertise my blog socially as it has always just been a very random and
occasional online record of little events in my life. So no promises of daily
posts, instead I'll tentatively agree to pay a bit more care and attention to
my neglected page: 'Chronicles of the Storm Matriarch.'
***
I really do love to cook. It relaxes me and fulfils my inner rogue chef. Perhaps I should have gone into this professionally, although, as with my art, I fear it would probably take away some of the joy. It's easy to get lost in a hobby or past-time when you know that you are not obliged to produce your product on demand or at whim.
Being able to create your own new and
self-inspired dishes off-hand is very therapeutic too. It is also very
reassuring and rewarding to know that the time and effort that goes into the
actual process and preparation of finalising a dish is well received and
appreciated by those you are actively nourishing. I love those special, four
little words, "Mummy, that was delicious!" They have such a
resounding impact.
I wanted to share with you one of this weeks
after-school meals. It does take a bit of time to cook, so I wouldn't say it's
a time saver by any stretch. But given that the Storm House operates on a
relatively strict schedule, it means that we can get all of these things done
and still have some family time towards early evening just before bed. I get
home with the girls a little before four o'clock and as soon as we are in it is
literally 'get changed,' 'wash-up,' 'prepare uniforms and book/PE bags for the
next day' and 'have a fruit snack, read/TV/play together with their little
brother,' while I prepare dinner. This can take at most an hour. So, while the
kids are busy with their designated tasks, I am busy cooking up a storm in the
kitchen and dinner is usually served by five or five-thirty at the latest.
Thank you, Storm Routine.
Garlic Chicken and Green Peppers with Baked
Red-Skin Potatoes and Steamed Broccoli
 |
| Delicious & Simple: Got a four star rating from the Storm kids. |
For the chicken you will need:
- 4 skinless chicken breast fillets
- 2 freshly diced green bell peppers (seeded and stemmed)
- 4 cloves of freshly crushed garlic
- 1tsp All Purpose seasoning
- 1 vegetable/chicken Knorr stock cube
- 1 large freshly diced red onion
- 2 sprigs of lemon thyme
- 1 cup of water
For the baked potatoes you will need:
- 4 large red-skin/Rudolph potatoes cut into chunks
- 3tsps of garlic powder (alternatively use four cloves of fresh garlic and bake with skins on)
- 1tbsp of olive oil
- 2 cups of water
Add salt and pepper to your preference.
For the sides you will need:
- 1-2 whole heads of broccoli steamed gently in a little salty water and as many deliciously sweet British baby plum tomatoes as you prefer.
How To
As a general rule of
thumb, my cooking method is to keep things as quick and simple as possible,
granted that sometimes this simply just cannot be the case. The
chicken is a simple all in one dish, to be honest. Place all of the ingredients
into a casserole dish and mix well (any oven proof dish will work, just cover
with foil if you don't have a lid, or you can use one of those bake in the bag
things). Cook on a high temperature (around 200 degrees Celsius) for forty minutes, or until done.
Remember to check and stir along the way.
Same rule applies to the potatoes. Bake them
as you normally would, just rub and mix the ingredients well and during
the baking process, check to see if they need turning.
Once cooked, serve at the table! What I've
given you here feeds this little family of five Storms; that's two adults, two
children and a toddler. You may even have some to spare.
Enjoy.
