Another great recipe from Raman Prasad’s Adventures in the Family Kitchen. I’m not sure how to describe the taste of this, I guess it’s very clean, pure, and aromatic. There aren’t too many ingredients in this dish. Chicken broth, dry white wine and tarragon give it all the flavor it needs. Of course being lazy (and noticing it called for a lot of liquid), I adapted the recipe to go in the crockpot and also used chicken thighs. The meat was so tender it just fell off the bone – no knife needed, I actually ate it with a spoon. With some carrots and mushrooms cooked soft and full of flavor, it was a perfect dinner.
It’s a good thing I decided to use the crockpot for dinner today. My ancient oven actually broke down and started smoking. This is amazing considering we just ordered new appliances which will be delivered tomorrow. We’ve had our old stove for longer than I’ve been alive, and we always said we’d replace it when it broke. Well after years of it not breaking, my parents had already decided to renovate the kitchen and get new appliances. Talk about perfect timing. I’m just glad I didn’t start a fire – there was a lot of smoke pouring out of it.
My brownies I made today ended up going in the toaster oven in 2 small batches. They turned out great, here’s the recipe I’ve decided on:
Almond flour brownies
2.5 cups almond flour
1/3 cup honey
1/3 cup applesauce
1/3 cup coconut oil
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp vanilla
Mix all ingredients by hand. Spread evenly into an 8×8″ baking dish. Bake at 325F for 25 minutes.
I decided on 1/3 cup of honey, applesauce, and coconut oil purely because I’m lazy and like using the same utensils or measuring cups for as many ingredients as possible. This cuts down on washing. The recipe happens to taste good like this, so I think I’m happy enough to leave it. I think I need to start organizing recipes on here, I will figure that out in the next few days.
