Monday, January 14, 2013

Chicken with acorn squash and perogies

Fern is away at his mother's funeral. It was a beautiful service so everyone is satisfied.  Good, he'll come home in good mood.  I'm still cooking for one or three if you count the dogs.  Fern doesn't like perogies so when he goes away that's one of the foods I indulge in. Also the store only has Vancouver Island potatoes right now.  If you try to cook a Vancouver Island potato, once the water approaches the boiling point, the potatoes start to dissolve. By the time the center is cooked, the rest is watery mush. I don't know why they bother growing potatoes on Vancouver Island, it's too wet! BC mainland potatoes are acceptable but Idaho or PEI are better. For the time being, I'll have perogies, pasta and rice. If I get desperate I can go to the other grocery where the produce manager agrees me about Vancouver Island potatoes, he won't have them in the store.

It's chicken tonight and I pounded the breast flat.  I seasoned it with 

1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1 tsp paprika

and put it in a frying pan with plenty of oil.  When it was well on the way I added the onions.  I put the perogies in the bottom of the double boiler and peas in the steamer.  When the perogies were done I drained them and put them in with the onions.  The peas went into the empty pot with some butter and extra virgin olive oil.  The acorn squash was roasted with salt and butter at 350º for 1 hour.  It would have looked better if I had mashed it but it tasted fine the way it was. 

The chicken seems to scorch with just dried spices on it so I wonder if I can get a better result by mixing  the seasoning with flour.  I'm going to try that next time and see. Otherwise it was a great big meal.  I managed to eat only 1/3 of this and the rest went to the dogs. They loved it!

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