anyways…

A while ago, I made a meal. That’s no surprise, ’cause most who know me know that I love to cook. I’ve had lots of experience. When it’s hard to make a meal because food is scarce, I’m the one to put things together and it usually tastes good. When those meals taste great AND I didn’t use a recipe, we call those meals Oui-Chef. It’s a designation only the distinctly elegant or marvelous creations are alloted. I call the food and all the ingredients seem to say, “Oui-Chef: Nous arrivons!” (Translation: Yes, Chef! We’re coming!”) They are willing to obey my command. All the cooks and patrons willingly respond to me - “Oui-Chef” in reverential genuflection.

Really, Now. I’m not that full of myself. But it does seem that way when I squeeze out food that’s tasty out of seemingly nothing. It doesn’t always have to be borne from a lack of food, but it usually inspires the best experiences. I will record the recipes here on my site. You’ll find that I may not include measurements. That’s because I often just do whatever feels right for the food at the time. Gut feelings are the best measuring cups. I can’t do this with baking though. Nothing feels right when I am baking pastries, treats, cookies, cakes, brownies etc. I have to follow recipes for all those.

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Here’s one I recently put together. I call it Oui-Chef Mediterranean #1

fresh tomatoes, finely diced
garbonzo beans
onions, diced
green peppers, diced
frozen corn
fresh garlic
olive oil
salt, pepper, spices at will
cooked rice

Instructions: in olive oil, sautee onions, green peppers with garlic until almost done. the pan should be a little glazed. add garbonzos. cook for a few minutes. add corn, cook a few minutes. add the tomatoes and only let them warm up. add seasoning. serve over rice.

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Here’s one I did last night. I call it Oui-Chef Pork Tenderloin Slow Cooker.

in the crock pot, add 2 pork tenderloins, 1 pound each.
pour a little soy sauce over them both.
sprinkle some onion soup mix over each (don’t add the whole pouch)
dice and smash 2 cloves of garlic and spread it ON THE tenderloins
add 1 large diced green bell pepper, 1/2 an onion - diced and 1 or 2 celery stalks, chopped
add 1 can of whole cranberry sauce
pour a little orange juice in, but not on top of the tenderloins - (about 3/4 cup to 1 cup i guess)
salt and pepper to taste

Cook on low 4.5 - 5 hours. Serve with salad.

It was wonderful, but this tasted better as left-overs. They were stored in a covered bowl in the fridge with all the juices.

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Yummy! Enjoy!