Cooking during Covid

I have to admit that over the past few years my cooking has become so much simpler than in my past. I LOVED to cook, to assemble bold meals, to entertain others with my creations. With the progression of my MS, my fancy and experimental cooking has taken a back seat and my meal planning and preparing has become a little more simpler than pulling several ingredients together to make multi-layered flavored recipes.

We are still eating healthy nutritious meals, centered around getting daily servings of fruits, greens and vegetables. I’m sure most of you agree that after years of cooking we tend to get into a rotation where we tend to serve the same style dinners every 10 days or so. We tend to stick to what we know, what is easy to put together, but tasty and nutritious.

During this Covid19 “stay home” period….I have stepped out of my 10 day rotation of cooking and started to try new things. The choices are based on the groceries that I am able to get delivered to our home. If any of you have taken advantage of home delivery of groceries then you have likely experienced an incomplete order. What you put on your grocery shopping list and what you actually get delivered are not always the same. That’s okay….I understand why this is happening. Not having to go to the stores during this stressful time of Coronavirus…and me with an autoimmune condition…..I’m GRATEFUL to the grocery store order takers, packers, delivery people. They are doing a valuable service to our community and yours.

Because we are home with lots of time on our hands….we have been doing lots of home projects. My cooking has become an entertaining part of my day now. I’m interested in new recipes and creating new dishes. I’ve even baked bread for my hubby who loves his bread. For the purpose of this post I am going to share with you a delicious chicken dish I made this week. It was so good, I put in my repertoire for future reference…when entertaining or having family over. It is easy and so tasty.

PEACH CHICKEN THIGHS! (all of my ingredients are organic, non-gmo)

6 boneless, skinless chicken thighs

1/2 cup gluten free all purpose flour

1 tsp Himalayan salt

1/2 tsp pepper

1 tbsp extra virgin olive oil

1 large orange…juiced to produce 1/2 cup of fresh orange juice

1 tbsp apple cider vinegar

1 tbsp honey

1 tbsp dried parsley

1 can sliced peaches, drained

Preheat your oven to 375 degrees.

Put flour and salt and pepper into a plastic sealable bag. Shake it around to mix it all up. Place chicken thighs in the bag and shake them all around to coat them with the flour…or you can dredge then on a plate.

In a small bowl, whisk together fresh squeezed orange juice, vinegar, honey and parsley until the honey has dissolved into the blend.

(For my cooking I used a heavy Dutch oven style iron pot with lid as it could go from stovetop into the oven, but you could use a frying pan and then an oven proof baking dish.)

Heat oil in pot, adding coated thighs and cooking on both sides long enough to just brown them a bit.

Add the orange juice mixture to the pot. Put the lid on the pot and put it in the oven for 45 minutes. Remove from oven, remove lid, pour drained peaches over the chicken. Return to the oven for another 5 minutes just to warm up the peaches.

That’s it….serve and enjoy.



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