[In the past three weeks or so, I’ve started incorporating recipes into the blog, mostly because they represent good eatin’, but also because I love to cook much in the same way that a mad, mad, mad scientist must dicker with test tubes and Bunsen burners. Herewith one of our favorite new dishes from Gladys’ simple yet formidable repertoire. Note that one of her endearing quirks is to always pluralize bacon.]
• Dice and sauté two boneless chicken breasts in a little bit of oil until nicely brown. Add large pinches of salt and mixed herbs, a little bit of soy and 1-1/2 chicken stock cubes (for more tasty, says Gladys). Heat on medium for 5-10 minutes; you want to make sure that the chicken is pretty cooked through and that the flavors have all had time to grab onto one another.
• In a separate pan, fry up four slices of collar or back bacons (you want the stuff that is ham-like, not streaky).
• Saute (fresh pan) two chopped cloves of garlic and a medium-sized yellow onion.
• Pour a can of crushed tomatoes into a saucepan and heat for several minutes until a bit reduced.
• Boil up your macaroni or any other pasta your kids will like.
• You’ve now got every pan and every burner in the house going. Fine Einstein.
• Drain pasta, place in large mixing bowl. Add in your chicken, bacons, garlic and onions, and tomato sauce. Also add 1 cup of sourcream.
• Place pasta bake in a casserole dish, top with cheese of choice (about 1 cup) and bake at 350 for 30 minutes, or until cheese is thoroughly melted.
You will love this and your family will thank you for it.