Tag Archives: 4 Ingredients

4 Ingredients — episode 3

Ah, wondering why I’ve tried another recipe so soon after the last one? I know, it’s out of character but hubby’s away. And while hubby’s away, this wife must cook.

Well, okay, not really — he did leave two meals for me in the freezer. And I admit to ordering in pizza last night. But tonight, those chicken breasts sitting in the fridge gave me the guilts. As in, “if you don’t cook me tonight, you’re throwing good money into the garbage!”

So, don’t get too excited now … I’ve got another (wait for it), yes, CHICKEN recipe for you again! One day I may venture out of the chicken section of my 4 Ingredients cookbook. In fact, after tonight, that day may just come sooner than expected.

Here’s the recipe, exactly how it appears in the book …

Cranberry & Orange Chicken
Serves 4.       Y.u.m.m.y!
4 chicken breasts
1 pkt French onion soup
3/4 cup cranberry sauce
3/4 cup orange juice

I didn’t have the onion soup or the cranberry sauce, so I picked them up this afternoon. I almost decided to cancel the whole exercise when I realized that every package of French onion soup in the grocery store listed MSG on its ingredients. I also heard my husband’s voice in my head saying, “never trust a recipe that lists soup as an ingredient!” But I didn’t listen.

Silly me. Cause it was Y.u.c.k.y! And I think it was all because of the darn onion soup. I ended up scraping off all the topping before serving it up. We did eat it, but only because it didn’t have a speck of the actual recipe left on it.

I may just need to venture farther out than 4 Ingredients to become a half decent cook (and I do have some great suggested learning sources now thanks to the commenters on episode 2!). The promise of cooking with only four ingredients is so compelling though that I think I’ll give at least a meat recipe a shot.

There’s no scoring for this one because we didn’t even eat it. (And Lynn, I’m purposely not listing the instructions this time. I don’t want you to bother!)

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4 Ingredients

The only thing that Julie from the movie Julie and Julia and I share is a name. I have never lived in New York City (although I certainly would if opportunity afforded it), I am not a newly wed (we’re clocking 13 years over in this corner), and perhaps most critically, I do not enjoy cooking.

I just don’t understand how people love to cook. It’s sort of how I just can’t understand how people love to go running. It’s not that I wouldn’t want to be able to cook and run, it’s just that I find myself facing a lot of failure when I do so. I have tried to acquire both skills and countless occasions.

And I will continue to try. Unlike the ‘movie Julie’, I don’t find cooking to be a way of releasing stress after work. Instead, I find it to be a stress-inducer. This stress is beyond the fact that, for a parent, cooking dinner is often just another chore on a very long list.

For me, cooking = failure, even public ridicule. I’m not even kidding — my parents love to tell a tale of how when my mom asked me to put spaghetti sauce in the pot, I took the sauce and dumped in the wrong pot. Yep, I dumped it in the boiling water. Hardy, har, har.

But, like I said, I’m going to keep trying at this cooking thing. I know I’ll never be a Julia Child, but at least I could pitch-in on this often tedious family chore.

My first step? It’s a cookbook called 4 Ingredients. Hey! Don’t laugh — it’s the number one cookbook in Australia. I picked it up while I was living in Sydney last year and hadn’t really even touched it except for a salad recipe that I used on a girlfriends’ getaway to hide my utter incompetence in the kitchen.

The whole premise of the book is that all its recipes involve only four ingredients, and they’re not weird ingredients that you’d have to hunt down at a specialty food store.

Tonight, I looked in the fridge and we had chicken breasts. Alrighty then … I looked into the “chicken” section of 4 Ingredients and found some possibilities. “Hon,” I said,  “if you want to take Stella to Jiu Jitsu, I’ll do dinner tonight.”

There was a long pause. Then he said, “uh, okay, sure.”

I picked a recipe called “Curry Mayonnaise Chicken.” (By “curry,” they’re referring to British curry, as opposed to Indian curry. It’s not spicy; it’s perfect family fare.) I thought hubby would like this, being Australian and having tastes that veer towards the other side of the pond.

This is it:
1.  6 chicken legs
2.  1/3 cup mayonnaise
3.  3 tsp. curry powder
4.  2 slices wholemeal bread, grated into breadcrumbs
Combine mayonnaise and curry, coat legs with the mixture. Roll in breadcrumbs and bake in a 180 C for 45 minutes or until tender.

Everything was going smoothly until I realized that the timer for the chicken was just about to beep and I hadn’t even starting boiling the potatoes (potatoes and salad were my side dishes). I opened the oven to see how well-done the chicken was. It looked kind of pink.

“Hmmm,” I thought, ” poisoning the family will sure go down in the family ridicule books.” Not good. So I checked the recipe again. It was 180 Celsius notFahrenheit! I was cooking on Fahrenheit, so Mr. Chicken needed a lot more time.

Long story short — no one got poisoned, family was suitably impressed, and hubby has now declared a “Mommy cooks one night a week” event.

So, did they actually like the meal?

Hubby gave it an 8/10. Stella gave it a 9/10. I gave it a 6/10 (I’m not a huge curry fan).

Edited to add: This post is now cross-posted on Blissfully Domestic, in the Blissful Delish section. You can see it here.

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