Checked out Lorna Sass's latest PC book from the library yesterday -
I'd had it out before, saw it on the new books shelf and thought I'd
get it again.
Today at about 5 pm I wanted "Mexican" food, remembered her recipe for
Shredded Chicken, popped over to the store.
Cooked 5 chicken leg/thigh pieces in 2 cups of chicken broth - her
recipe was 2 pounds of boneless chicken thigh, I adapted. Cooked the
meat 12 minutes in the PC, 4 minutes off the heat decompressing, then
cold water quick release. Shredded the chicken off the bones, put it
back in the cooker with about 10 oz of tomato salsa (the Mexican stuff
in a can). Sass recommends Newman's Own, and there's pretty decent
fresh salsa around too, but I stuck with the Mexican local brand (Mi
Rancho? Can't remember the name). Cooked the shredded chicken in the
salsa for a bit, then served it on flour tortillas rolled up with fresh
tomato, avocado and lettuce for me & the kids; made a "low carb plate"
for hubby: big dollop of chicken, sliced avocado, diced tomato, chopped
lettuce, lemon & Olive oil dressing.
Oh yeah, and Lorna's recipe for lime-cilantro sour cream:
2 tbsp. chopped cilantro
2 tbsp. lime juice
1/2 cup sourcream
1/4 tsp. salt (optional)
mix together. Very nice! Hubby made loud appreciative noises. Of course
the kids wouldn't eat it - they're pre-schoolers, what can you do - but
the 5 year old ate 3 mini-burritos (NOT San Francisco sized, but still
a lot of food for a little guy)
We ate outside, damn the mosquitos. Gosh it was lovely, and gosh I'm
glad I took the trouble to cook rather than getting takeout.
Leila