Simple Dinner
Posted
Fri, 08/22/03
Tonight I finally broke down and cooked Wilbert a meal. No, not the Spinach & Mushroom Ravioli yet, although I now have all the ingredients for the dish. Hopefully I'll find the time to make the Italian specialty this weekend, but in the meantime Wilbert had to settle for simple fare.
For dinner, I cooked chicken thighs and drumsticks seasoned with salt, black pepper, paprika and garlic flakes. I baked the chicken uncovered at 325-degrees F for about one hour, and then took out the pan and drained all of the fat. I spread a can of mushroom soup concentrate over the top of the chicken, and baked the dish (covered loosely with foil) at 385-degrees F for another hour. The meat was tender and tasteful, with very little additional grease. During the hour in which the chicken cooked uncovered, the garlic flakes crusted onto the chicken providing an extra zing to the flavor.
As a side dish, I decided to use some rather old carrots and potatoes we had in the bin, grating and slicing them into chunks. The vegetables weren't spoiled by any means, but they were starting to lose their firmness. I boiled the carrots and potatoes in a pot of water. Once tender, I slapped a few pats of butter on top, along with salt and black pepper. I also made a green salad comprised of iceberg lettuce, sliced and peeled cucumber, and green onions from our garden with cubed mozzarella cheese.
The meal was light and healthy, and left me able to do my round of weight-lifting later in the evening.
Tags: Menus;
Poultry
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