I make meatless manicotti at least once a month; it’s one of my favorite recipes. I think this week I might try my hand at some meatfull manicotti and see if it can live up to the spinach-y deliciousness of the meatless version. In the cochles (cockles?) of my heart lives doubt.

There’s this Indian restaurant that delivers to our house. If it didn’t cost a bajillionty dollars to order from them, I’d probably eat Indian food every night. But it does, and also their food (like most restaurants’) is very high in sodium and fat. As part of my ongoing attempt to reproduce ethnic foods at home, I tried to make korma the other night. Afterwards, I looked up what korma actually is. It is not the same thing as the thing I made. But what I made was tasty and healthful, so I’m going to be making it again. And I’m not going to call it, “That stuff that I made that shared nothing with real Korma except the name and a couple spices.” So, yes, I know I’m not actually providing you with an authentic Korma recipe. I’m calling it Korma anyway.

Here’s what you’ll need:

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I love rotisserie chickens. You know, the ones they have right near the checkout lines at grocery stores to encourage you to buy a chicken instead of cooking dinner? I mean you just spent an hour in the grocery store and you never were able to find that canned pumpkin anyway. It wasn’t with the pie makings or the canned soups or vegetables or anywhere. Maybe all the canned pumpkin in the world turned out to have botulism and had to be taken off the shelves. Maybe it’s like Cadbury creme eggs and you can only buy it during certain seasons. Whatever the reason, your new recipe for Superfoods Casserole clearly calls for canned pumpkin and your backup idea of enchiladas seems like a lot of work. Maybe you can just nuke some frozen broccoli and give everyone the choice of lemon pepper or barbecue…

Yeah, those chickens. I love them. And sometimes I fall for the lure of a fast dinner with time for a glass of wine later. Afterwards, when I have a big plate of bones and skin and I’m feeling bad because the fridge is full of enchilada makings and most of the Superfood Casserole makings, I want to feel like I didn’t waste money. So I make stock. The first time I tried it I was intimidated. I mean, I can’t really cook. Only Real Cooks make their own stocks and broths and all that. Next I’ll be claiming to have even the vaguest idea how to make a souffle. Read the rest of this entry

Let me introduce you to the joys of cheap, easy chicken. For about $12 (assuming you have spices already) you can prepare a totally awesome dinner for four. Here’s what you’ll need:

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