One of the biggest adjustments that I had to make when I crossed the country for college, is nothing I had here would quite match up to home cooking. It’s a sad truth of living on your own, that suddenly you realize you’re on your own for what’s for dinner. You can make the adjustment a little easier however, by finding the recipes for your old favorite dishes, and making them whenever you’re feeling a little homesick. Here are two of my favorites!
Chicken and Pear Curry: This was one of my dad’s specialties, for whenever my mom wanted a break from cooking dinner. It’s a tasty twist on a classic curry, and was always a favorite with my family. He follows the recipe from the cookbook Barbara Swain’s Cookery For 1 Or 2, and the condensed instructions are as follows:
- 2 tbsp butter
- 2 half chicken breasts
- ½ tsp curry powder
- 2 tbsp dry white wine, dry sherry, or dry vermouth (optional)
- ¼ tsp salt
- 2 tbsp raisins
- 1 can fruit cocktail, drained (or fruit of your choice)
- 1 tbsp brown sugar
- 2 tbsp toasted almonds
- Heat butter in skillet over medium heat
- Add chicken breasts and saute until until golden brown
- Add curry powder, butter, wine, salt and raisins, cover and simmer over low heat for 5 minutes
- Remove chicken and and add fruit cocktail and brown sugar to pan, and bring to a boil: cook until thickened
- Add chicken and sauce/fruit to plate, and sprinkle with toasted almonds. Enjoy!
Tater Tot Casserole: This was a favorite of mine growing up, and within the first month of living in my apartment I was calling my mom for her recipe. Keep in mind when you’re trying this that most things here are approximate: she never followed a recipe when she made this, and never wrote any of it down until she sent it to me, so things like the cooking times are your best judgement. I definitely recommend everyone try this one, it’s so good!
- Spray casserole dish with Pam
- Empty one package of tater tots into dish, add one package of frozen Boca crumbles (or a pound of hamburger, browned), a cup of frozen peas or corn
- Drizzle generously all over with a can of cream of mushroom soup thinned with 1/2 -1 cup skim milk
- Top with grated cheese and sprinkle with Costco no-salt seasoning
- Bake, covered with foil, for 45 minutes at 400 degrees (give or take. Be sure it’s slightly bubbling and heated through)
Uncover and bake another 5-10 minutes, until lightly browned- Enjoy!