I’m sorry it’s been so long since I’ve updated this little blog of mine. Somehow life seems to have gotten in the way of keeping up with this blog. But I’ve been re-inspired now that the fall and winter holidays are coming up. We have actually been doing a lot of cooking and have been making a lot of delicious recipes so I thought I would revitalize the blog with some new recipes!
So much has happened since I last wrote… we’re now living in Baltimore. Ken is in his Ophthalmology residency and I am working as a real lawyer! Julia is now 13 months old and is having a wonderful time at daycare. She’s not really a baby anymore but she’s not quite a toddler yet. She still has no teeth and she’s just on the verge of walking… she pulls up to stand and is cruising all over the place but she hasn’t yet taken any independent steps. I’m sure it’s right around the corner. She might have a couple of words here and there: yay, cat (which sounds more like “dat”), baby, Mama, Dada… but it’s hard to tell sometimes whether she’s just babbling in baby talk or whether she’s actually saying something.
The house we’re living in here in Baltimore has a lovely and large kitchen. We have a big island which provides a lot of space to spread out. It’s actually possible to keep a cookbook out and open and still have the space to have a big cutting board and mixing bowls out to do all your prep work. The only thing our kitchen is lacking is cabinet space, but for now what we have will have to do. I really have noticed that having a more cook-friendly kitchen definitely makes me want to cook more because it’s easier and more enjoyable.
Tonight I made Ken’s mother’s Chicken Goulash recipe. This was the second time I made it in the last 2 weeks, which goes to show how delicious it is. Ken wanted it twice!
1 Tbsp. vegetable or olive oil
3 large chicken cutlets, tenders still attached
2 small-medium sized yellow onions
1-2 green peppers
1 15-oz. can of tomato sauce
1 tsp. of kosher salt
1/4 tsp. of ground black pepper
2 tsp. of paprika
1 lb. of elbow pasta
Put a large pot of water on the stove to boil.
Add tomato sauce. Reduce heat to low and allow to simmer, uncovered, for 15-20 minutes, stirring occasionally. Meanwhile, cut the green pepper into strips. Add the peppers to the chicken and allow to cook, covered, for an additional 5-10 minutes. Add uncooked pasta to the pot of boiling water and cook according to package directions.