First of all, I keep forgetting to take pictures. Gotta work on that. Yesterday wasn't a particularly exciting cooking day, and I'll get to that, but I wanted to share two important recipes that came up when I posted on Facebook about my cooking diary. Both are from Marcella Hazan, the queen of Italian cooking, and both are staples that you should make anytime. First is her bolognese sauce -- great to simmer away all day while you're cleaning your house/apartment. Definitely make at least a double batch and freeze it. Second is her three-ingredient tomato sauce, which I've (embarrassingly) never made. Perhaps now's the time.
Breakfast was -- I have no idea what I ate for breakfast. A bit of cheese and an apple, I think? For lunch, I had leftover lentil soup, a small arugula salad, and some of my beloved Cheetos (I bought a bag of Baked Cheetos as part of my most recent hunker-down haul in the city; you know I had to bring those with me to CT for medicinal purposes). As for dinner, one of the more interesting things in our pantry are a few jars of Watcharee Thai sauces. I've used their pad thai sauce before at home (tasty) and last night, took out a jar of their massaman curry sauce. They have a bunch of recipes on their site for utilizing their sauces, both for traditional versions of Thai dishes and more non-traditional recipes. I was aiming for a basic massaman curry, but realized quickly that we didn't have chicken breast, thighs, or cuts of beef more traditionally used in the dish, but we did have ground meats galore in the freezer. I thawed some ground chicken, and with this recipe in mind (which has caught my eye, but I haven't yet made), I made some chicken meatballs, browned them, and then followed the remainder of this recipe for chicken massaman curry. Here's where I had to get a little creative. The Thai-inspired chicken meatball soup recipe I mentioned called for ginger, garlic, jalapeno, cilantro and fish sauce -- traditional Thai flavors. We had none of those things, so I added some grated onion, and a few Asian-ish ingredients: soy sauce and sriracha. Definitely not as flavorful, but the curry sauce was so delicious that none of us seemed to mind. We served the dish over rice and, of course, I forgot to take a picture.