ScottFromWyoming wrote: 
Ooops, fixed it - I think.

 Proclivities wrote: 
Linky no worky, as the kids say.

7 Easy Stir Fry Sauce Recipes You Can Prep Ahead
 

Chicken Stew Provençal

3 servings

Ingredients:

• • 1 tablespoon olive oil
• • 2 (about 10 ounces) boneless, skinless chicken breasts, cut crosswise in half, then each half cut into thin strips
• • 1 medium onion, cut into thin wedges
• • 1 stalk celery, cut crosswise into 1/2-inch pieces
• • 1 medium carrot, cut into 1/2-inch pieces
• • 2 medium cloves garlic, minced
• • 1 cup low-sodium, nonfat chicken broth
• • 14 ounces canned no-sodium diced tomatoes, plus their juices
• • 2 medium skin-on red potatoes, cut into 1-inch pieces
• • 1 teaspoon dried herbes de Provence, crushed
• • 1/4 teaspoon salt
• • 1/4 teaspoon freshly ground black pepper

Directions:

Heat the oil in a large pot over medium-high heat. Add the chicken and cook, turning the pieces occasionally, for 5 to 7 minutes or until they have browned on all sides.

Add the onion, celery, carrot and garlic; cook, stirring occasionally, for 5 minutes or until the onion is soft.

Add the broth, tomatoes with their juice, potatoes, herbes de Provence, salt and pepper, stirring to combine. Bring to a boil, then reduce the heat to low; cover and cook, stirring occasionally, for 45 minutes, until the chicken is cooked through and the potatoes are fork-tender. Serve hot.

269 calories, 5g fat, 1g saturated fat, 27mg cholesterol, 491mg sodium, 38g carbohydrates, 6g dietary fiber, 16g protein.

 ScottFromWyoming wrote: 
I haven't tried that glaze yet ... the note about the sugar was from the original "author."

I like pound cake just straight up, but getting ready to make limoncello today got me thinking.

 Antigone wrote: 
Yeah that sounds good. The ginger would be extra-great. If you use regular sugar does it soak in more, or stay near the surface? Mom's soaked into the warm cake a little, maybe half an inch but left sort of a lemony frosting crust too. With the syrup you could use a chopstick to make holes that the syrup would run into to soak more of the cake. Hmm.

Hey SFW! How about a limoncello glaze??

• 1 cup water
• 1 inch knob of ginger
• Juice of 2 lemons (If using the Limoncello, adjust and use just one lemon)
• ¼ cup Limoncello (optional)
• 1-1½ cups sugar (I knew I would be cooking it down a bit and decided to use granulated sugar instead of the original powdered sugar to get a more syrupy consistency.

 ScottFromWyoming wrote: 
Well thanks to Antigone's pound cake project, I got all frenzied about making this one. It's in the oven! That recipe should probably be cut to 2/3 or 1/2, Justine got a new smallish but not "small" bundt pan, so with the normal one plus this, it filled both.

 ScottFromWyoming wrote: 
My mom put that same glaze on her delicious sherry cakes. My mouth is watering just thinking about it! So simple.

 Antigone wrote: 
Now we're gettin' somewhere. 

 ScottFromWyoming wrote: 
My mom transcribed her version of this recipe onto a index card for me. I pulled out this old (Christ Church, Alexandria Virginia) cookbook to check a couple things ... I love all her notations, doubling, 1.5ing it, etc. And, of course, the vitally important (but troublesome) waxed paper!!

I'm contemplating making some lemon curd to go with mine.

 Antigone wrote: 
Nice! My mom usually added a butter-lemon glaze that was more butter, melted, with the juice of half a lemon or so, and enough powdered sugar to make it not too tangy, then she'd drizzle that on once it was out of the pan.

 sirdroseph wrote: 
The bundt cake portion alone serves 12 without complaint, 16 if you're frugal. But in my experience it does a full bundt plus another smaller ring so really you can get 18 or 24 decent portions out of that recipe. Dig in!

 Red_Dragon wrote: 
My mom always used to tell me "a pint's a pound the world around".    I'd go with that.

 

 ScottFromWyoming wrote: 
Something tells me it'll take more than one cup of bourbon to weigh a pound.

 ScottFromWyoming wrote: 

 ScottFromWyoming wrote: 

Hmmm I am pretty sure that is illegal or at least it should be. All part of a conspiracy to get me fat.

I've shared this before but it's great, and today would be a good day to bake it in advance... it keeps well. Link is a PDF to a booklet I put together; recipe is from my friend Dawn, who teaches culinary arts to high school kids in LA.
 
Chocolate Bourbon Pound Cake.

Recipe makes enough to fill our normal bundt pan plus a smaller one too.