http://www.amazon.com/Telebrands-7370-Stone-Wave/dp/B00DMGKSI8
This little gem: first cook rice, noodles, couscous, etc in another pot.
Then half fill the Stone Wave pot with pre-cooked meat of any sort. Add 1 heaping tablespoon sauce or salad dressing of any compatible sort—sour cream is good, likewise Italian dressing, or spaghetti sauce, bbq, etc: add a chopped veggie of some sort for the rest —canned or fresh: beans will do, eg, with bbq; or dried tomatoes or fresh mushroom with spaghetti sauce; heat about a minute per pot. Dump over the rice, etc. Fast, no big prep, pot washes easily, and the sauce doesn’t spatter your microwave because of the vented lid. La! Culinary success for the most devout “I can’t cook” person.
Anybody having connection issues?
We may have been having maintenance going on.
Don’t think it’s a connection problem at the server. Our bandwidth has been well within acceptable bounds and we’re not being throttled. OTOH, Wave’s getting some error messages due to bad database calls which might be causing on-and-off problems
Did have earlier 🙁 , but as of 10:30 or so, it’s working again 🙂 , albeit very slowly getting through the LOGIN process. 🙁
“Posting” is taking “forever”. 😉
Three hours later, posting seems to be working fine.
Would this work for your mandarin orange and clove/nutmeg/cinnamon/allspice chicken recipe, or does that sauce need to be cooked down too much for this gadget?
I’d like to have that recipe, that sounds delicioius, thanks!
If I remember correctly from Ms Cherryh’s Facebook post (which is nearly impossible to find again; FB is terrible that way): Lightly fry chicken strips. Prepare sauce from the syrup of cans of “mandarin oranges with light syrup”, some brown sugar, and some clove/nutmeg/cinnamon/allspice. Serve chicken with the reserved mandarin orange segments over rice, and pour sauce over this.
But the spice proportions are important. When I tried it the cinnamon far overpowered the other spices; also I didn’t know about the brown sugar. 🙁
I’ve had some success melting down a 12 oz. jar of orange marmalade with a teaspoon or so of crushed red pepper, adding orange juice to get the right consistency, and pouring this over chicken, rice, and steamed veggies. I could substitute the other spices for the chili, but my wife wants proportions tested by someone else before she’ll let me try this again.
(Also, either version would be delicious with the chicken dipped in tempura batter before frying, but IIRC the Cherry-Fancher household is careful of gluten.)
Thanks, J.C.S. I’m curious re the proportions. Both ideas give me something to experiment with, though.
It would help if I could recall proportions for the similar sauce used for glazed carrots with orange-spice.
This reminded me of spiced peaches. I don’t know if I have my grandmother’s recipe or not. I’ll need to look up spiced peaches.
Thanks again, J.C.S.!