Cook's Corner: Favourite meals

I've a few favourtie meals I like to cook, when I've the time--and the cash, to prepare them.

CHERRIED CHICKEN WITH COUSCOUS

This is possibly my simplest and easiest recipe.

I take some boneless, skinless chicken thighs or breasts (I like the thighs best, for this dish, as they are more economical and cook better) You can also use bone-in chicken thighs, or just any chicken parts, skin removed.

I season them with a little salt, then place them in the bottom of a slow cooker or large pot. I pour 1 can of tinned cherry pie filling over them, and slow cook them until tender: 4-6 hours in the slow cooker, or 2 hours simmering over low heat on the stovetop. When done, I prepare a box of plain or flavoured couscous. I serve the chicken over the couscous, topping it with extra cherries from the pot--skimming off any fat, first. I usually find that buttered steamed or boiled brussell sprouts go well with this dish.

The salt on the chicken mixes well with the mildly tart cherries, for a tasty dish that's got a unique flavour.

LAMB AND VEGGIE STEW

For this dish, here in America, at certain times of year, one can buy a bag of soup and stew veggies all in one bag, for under $2. If the ingredients are purchased seperately, the cost kind of sky rockets, so I only make this in winter, when I can get the bag of stew veggies. Also, in winter, the local stores are more likely to have lamb neck bones, which one can also purchase for under $2, making a nice stew for under $5 ( 2 pounds, 50p), that one can get two meals from. I'm listing the ingredients seperately here. I don't measure for this dish, just use my judgement, so I've guessed at measures for practical purposes. Sometimes, if I've got it, I'll throw in some cubed peeled potatoes, as well. If I'm really flush with cash, I'll buy some lamb stew meat, instead. You can also substitue beef stew meat, but it's not as good as with lamb, I think.

1 package lamb neck bones (about 4 to 6) OR, approx. 1 lb lamb chunk
1 to 2 Tablespoons oil
Salt and pepper, to taste
3 carrots, washed and sliced
1 small turnip, washed and diced large
1 to 2 med yellow potatoes, peeled and cut into large cubes (optional)
1 cup of leeks, coarsely chopped
3 generous sprigs of fresh dill, chopped
4 to 6 cups water (enough to cover)
2 cups tomato catsup
2 Tablespoons Worcestershire sauce
Dash, curry powder (optional)
Flour paste (roux)

Season lamb with desired amount of salt and pepper. In a skillet, brown lamb in oil. Remove from heat and place in the bottom of a large pot or slow cooker. Add all remaining ingredients, except flour paste. Bring to a boil (if not using slow cooker). Reduce heat and simmer over low heat, for 2 hours, or until lamb meat falls off of bone. Slow cooker 5 to 6 hours on high heat. Before serving, mix a little flour in water to make a thin paste, and slowly stir into stew. Allow to thicken a few minutes. Serve stew with a buttered crusty bread, and, if desired, a tossed green salad.

BEEF RAGOUT

I love making this, but can only afford it--maybe--once a year. It's very expensive for my limited budget, due to all the fresh veggies, which are hugely expensive here, at any time of the year.

1 lb lean stew beef, cubed small
1-2 Tablespoons olive oil
1 large sweet (or any mild) onion, halved and sliced
2 medium carrots, peeled and sliced
1 can (14 /12 oz) diced sun-roasted tomatoes (or sub. plain), drained
1/2 cup beef broth
2 cloves elephant (or sub. regular) garlic, minced
1 1/2 teaspoons dried thyme, crushed between your fingers
salt and pepper to taste, (or sub. Mrs Dash salt substitute)
1 med zucchini, halved and sliced 1/2 inch
6 oz. fresh green (pole) beans, washed and sliced 2 inch pieces
1 box rice pilaf, cooked.

In a skillet, brown beef in oil. Place beef in pot or slow cooker. Add all remaining ingredients, except rice. If using slow cooker, set to low and cook for 8 to 10 hours. If using stove-top pot, bring to a boil. Reduce heat and simmer 1 to 2 hours, or until meat is just tender. Serve over hot cooked rice pilaf. NOTE: many people prefer to add the zucchini and beans about a half-hour before serving, which is fine--and probably healthier, but I'm old school, I like mushy veg.