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Basic Yellow

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By Kimara - Posted on 12 August 2008

I got my first degree in Human Ecology…the progressive evolution of Home Economics. It was a rather Zen approach to homemaking skills whose stated purpose was not to teach you how to make a loaf of bread, but to question whether you should bake bread over buying a loaf. The program was not supposed to be a simple indoctrination into “stichin’ and stirrin’” but about enlightened choices! Truth of matter is they still taught us how bake bread, make a white sauce, cut up a chicken and sauté, braise, boil, broil, bake, roast and many other useful techniques. When it came to preparing meals, my weakest skill was presentation. In class, how food looked was rated almost equally to how it tasted. To that I said, “Phooey!” No matter how attractive you make something look, if it isn’t flavorful, it isn’t going to be eaten. But in general, people are willing to try something that you tell them, “tastes better than it looks” and won’t let it’s homely appearance stop them from devouring the food if it’s delicious.

Having said all that, I must admit I do try to make my dishes visually appealing. I just don’t see presentation as a substitute for flavor. One of the basic things we were taught was to provide an array of color. Idea being, not only will the dish appear interesting, but chances are you’ll hit on different nutritional contributions. Red meat, green veggie, white starch, you get the picture. However, through trial and error, my family created their favorite meal. Over time it simply came to be known as “basic yellow”. “Basic yellow” is a gastronomic hug. No matter how trite or demanding your day was, if you came home to “basic yellow” you knew there was hope!

And, what comprised this mystical meal? Usually, it was a braised pork chop, chicken flavored Rica-A-Roni, corn and applesauce. Add a hunk of cornbread and wah-lah, “basic yellow”. We are talking about a major monochromatic presentation. This most certainly would have earned me a grade of D-! The only saving grace would have been a variety of textures. But however bland it may appear, and although it was geared to plebeian tastes, it was certainly satisfying. Early on, I was compelled to try to “brighten up” the meal, but any variation, like adding cranberry sauce or green beans, was met with near revolutionary complaints. So, basic yellow evolved into our family’s favorite. Oh, we all have other “foods” that we enjoy more, but as a group, we can all agree on "basic yellow"!

BASIC YELLOW BRAISED PORK CHOPS – Serves 6

Ingredients

6-8 pork chops, medium cut with bone

1 cup flour

Seasoned salt (Lowry's) or salt free (Mrs. Dash)

1/4 cup Olive oil

Directions

  1. Heat oil in electric fry pan set at 350 degrees.
  2. Coat both side of pork chops with flour.
  3. Place pork chops in heated oil. While one side is browning, sprinkle seasoned salt on the tops.
  4. When bottoms are golden brown, flip. Sprinkle the other side with seasoned salt.
  5. When the bottoms are browned, add enough water to nearly cover the pork chops.
  6. Cover.
  7. Allow to cook until all the water has cooked off. With the temperature left at 350, it should take between 20 – 30 minutes. Before the last of the water boils off, scrap the bottom of the pan under the pork chops. Serve with plenty of yellow food!

What is your family’s basic meal? Remember, it needn’t be pretty! If you have a favorite recipe from it, please share!

I have find so many topics to generate basic yellow article. That info is needed to write superiorpaper writing books and comments. Then you can find more articles and reviews for all of them.

I surely consider cooking the basic yellow in my kitchen. It's a nice recipe and surely a good dish. - Flemings Ultimate Garage

As always, thanks for posting everyone. I always love to get recipes for people's comfort or go-to meals. You know they have to be good! BTW the Chicken Soup recipe was in a November 2007 blog titled...Chicken Soup :) It really is another recipe that I make all the time and the good thing about it is the fact it's chicken soup one day, and using the boiled chicken, another meal the next day! Check the archives or "search" for the recipe!

Yummm... basic yellow.

Chicken Noodle Soup is the favorite around here. I'm pretty sure my mom has posted the recipe before... actually I think she had an entire post dedicated to it. Any time of day, any season... everyone around here loves Chicken Noodle Soup! But not from a can - it has to be homemade.

This has been the summer of break downs! My car has offically died and our computer is on the fritz so I hadn't been able to get online. Over at a friends right now and I asked for a few minutes to catch up on emails, and of course check out my favorite blog!

Growing up a family favorite was grilled cheese with ham. We'd always have a can of some Campbells soup, didn't matter what it was, we all LOVED grilled cheese with ham night. I am really bummed because neither of my children or my DH likes grilled cheese, so I sneak them in for lunch when I'm alone.

I have to say my family's favorite has to be pizza. I've taken to buying the prepared crust and everyone can make their own. This is a favorite Friday night meal in our house. I really don't have a recipe since I buy the prepared pizza sauce, so it's just cutting up things to throw on top. Not fancy, not really pretty, but it's something we all agree on!

Oh sorry. It's hoison sauce, not oyster sauce. I'm getting them mixed up. I made fried rice last night, and I was supposed to use oyster sauce, and I grabbed the hoison instead. Still turned out good, but not quite right. So, now I'm mixing them up the other way, LOL! Oh and pea pods are really yummy in this too.

I've never really thought about the colors of my meals. I'm happy enough to have actually cooked a balanced meal in the first place, i.e., main course, side vege, starch, etc. Our go-to meal around here is stir-fry. Take whatever meat you have on hand, cut it up small, and then slice and dice some appropriate vegetables. So, for example, some sirloin steak tips (nice cheaper cut of meat that works well for stir fry), mushrooms and broccoli. Maybe a red pepper. Or green beans instead of broccoli. Or some pork chops instead of sirloin. You get the idea.

Start the rice. Then, I marinate my sliced meat in 2 Tbsp of low sodium soy sauce and a Tbsp of cornstarch while I'm chopping the vegetables. Then, heat the oil in the wok, cook the meat 85% of the way. Take that out. Put in the veges, cook those. Add back the meat and juices. Make a nice space in the middle of the wok and throw in some chopped garlic and chopped, fresh ginger. Cook for about 30 seconds before tossing it all around with the meat/veges. Add a mixture of 1/3 cup oyster sauce, 1/3 cup water and 1tsp of red pepper flakes. Toss around and serve with the rice and some chopped cashews on top.

Yum! My boys won't eat it all mixed together, but will eat the meat and the rice separately. And DH and I love it, so I make it even though it's not the boys' favorite. If it was up to them, we'd eat spaghetti and meatballs, or meatloaf, or chicken fingers every day!

My mom never wrote down the recipe but she told what she remembered putting in it. I went on line and found a couple recipes that sounded close and she said this one sounded the most like it. She use to make her own spaghetti sauce but hasn't for years. She said heat up some Prego or Ragu or your favorite sauce, make mashed potatoes and serve it all with the sauce. I'm going to give it a try and let you know if it's like I remembered!

Italian Meatloaf

INGREDIENTS
1 1/2 pounds ground beef
2 eggs, beaten
3/4 cup dry bread crumbs
1/4 cup ketchup
1 teaspoon Italian-style seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
1 (14.5 ounce) can diced tomatoes, drained
1 1/2 cups shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.
Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

Our go-to comfort meal is probably my version of potato soup or chicken pot-pies. For the soup, I cut up and boil the potatoes until almost done. Then I usually throw in whatever veggies I have on hand--corn, broccoli, onions, carrots, etc along with cooked chicken or ham or bacon. I add some cream of chicken soup to the water and veggies and let cook until veggies are to desired consistency. I add cheese right bfore I serve and it's simple but great!

For the pot-pie, I boil some chicken and save the water. I cook my veggies in the chicken water/broth (again, whatever I have-potatoes, corn, peas, green beans, carrots...) and then mix the chicken chunks, veggies, 1 cup of the "broth", 1 can cream of chicken soup and milk. I place in a baking dish and top with biscuits from a can. I bake at 400 until tops of biscuits are golden. Our family LOVES these meals and we have them a lot, though they are nothing fancy.

And for the record, Basic Yellow sounds like a meal we often had growing up, too! But in our case it was chicken breast instead of pork chops! LOL

When I first got up this morning, I checked your blog and there wasn't a new posting. I thought something must be wrong! You must have just posted before I checked again. Seems all is right!

We're really not at a place yet where we've developed a favorite meal. My kids still prefer chicken nuggests and mac and cheese to anything else. And that certainly isn't a favorite with me and DH! So I got to thinking back to when I was a kid, before my dad passed away. My mom did more cooking when there was the three of us then when it was just us two. Dad liked Italian food. My mom made a decent spahgetti sauce but I think the thing we all liked the best was meatloaf. It tasted like a meatball and we put a basic spaghetti sauce on the meat and mashed potatoes. I had more or less forgotten about that. Mom didn't make it much after and I've never made it. But it probably was our "basic" food that we all enjoyed.

I don't have a recipe but I'll call my mom later and see if she still has it. Just thinking about it right now makes me crave it! Kids might even like it. I'll post later if I get a recipe. BTW I agree on the whole taste over appearance. I suppose having both would be ideal but I make a number of things that don't necessarily look that great but are pretty tasty. And I've been to restaurants where the food look beautiful with drizzles of this and edible flowers but in my opinion were awful! Guess I don't have a discerning palate! With a great week all!