My adventures in the kitchen with The Chicago Cubs Cookbook continued last week, with varying degrees of success. Charged with making dinner for the family on Thursday (or was it Wednesday?) I turned to the trusty Cubs cookbook and selected a not-complicated looking chicken-broccoli casserole recipe which had been provided by Tyler Colvin and his fiancee. Tyler was on the mind anyway, after his scary season-ending accident, so it seemed appropriate to choose his recipe.
I was disappointed with how the casserole turned out, but I think it would come out better if I were to try it again. In fact, I know it would, now that I have experience on my side. Using broccoli florets that have not thorougly thawed will, I now realize, make your dish a bit watery. Let that chicken and broccoli thaw all the way!
Because there were no cans of cream of chicken soup in the cupboards (and because I am forever complicating simple things) I decided to make my own from scratch. It worked perfectly fine, but was rather bland I think (I didn’t bother to taste it) because the finished casserole did not have a lot of taste. This would be quite easily remedied by adding a bit of salt to the home-made soup mixture. Looking at it in a positive light, I’m sure that the scratch-version is a lot healthier than the canned. I wouldn’t hesitate to use the recipe again. Here it is, if you are interested:
3 T flour
3 T oil or butter
1 C milk
1 t poulty seasoning
*Salt to taste*
Heat oil/butter over low heat (if using butter, make sure it is all the way melted.) Add flour and poultry seasoning. Stir with a whisk or fork until well blended. Add milk and stir well. Cook over low/medium heat for 5-10 minutes or until thickened. Remove from heat and let sit for several minutes. Equals one 10 oz. can of condensed soup.
Over the weekend, I also tried out Micah Hoffpauir’s grandmother’s recipe for blonde brownies. I have no complaints whatever about the results. I used dark brown sugar instead of regular, so they weren’t the blondest blondies. I wouldn’t go so far as to call them “brunetties,” but they were at least “dirty blondies.” One thing is for sure… they were tasty. Next time I think I will be forced to double the recipe.