It’s true! And no matter how much I like to talk about the ill-fated experiments my family is known for (chopped apples in hamburgers, anyone? Substituting peppermint extract for fresh mint?) a lot of the time they get it right. Above, please witness my mom’s take on a sweet, curry-flavored chicken, and summer vegetables Provençal-style.
Best of all, my parents’ cooking tends to be a lot simpler than my own. The following recipes don’t really have measurements or even set ingredients, so you can feel free to modify them as you please! I would particularly recommend replacing the chicken in the first recipe with sautéed tofu for a delicious vegetarian dish.
For the curry dish: Preheat oven to 350 degrees. In a covered baking dish, combine chicken, chickpeas, curry powder, garlic powder, ground ginger, cinnamon, and whatever else you have in the fridge. Bake for 20-25 minutes, until chicken is cooked through. Add golden raisins, slivered almonds, and a bit more spices.
For a vegetarian variation, she first sauteed onions in olive oil over medium heat, then added in sliced mushrooms and cubed tofu. Sprinkle with spices and enjoy!
For the vegetable dish: Chop potatoes, yellow zucchini, eggplant, yellow onion, and add to a baking dish, along with a can of cannelloni beans. Douse with olive oil, sprinkle with spices (easy to remember — parsley, sage, rosemary, and thyme!) and some feta cheese, and bake for about 40 minutes at 400 degrees. I think the original recipe called for goat cheese, but the feta worked just as well.