Today I’m having a bit of an off day and I’m not in the frame of mind to be witty or wordy. Let’s just say that I’m emotionally unbalanced and stressed and Lou Who decided that 2.30 am was a great time to be Very Alert Baby(tm). She’s always been a wonderful night sleeper, so that was unusual and unwelcome since I have a hard enough time getting back to sleep anyway. So I’m here, and I’m posting, but my brain is still in bed.
My mom’s chicken à la King recipe of choice was not the one in the Betty Crocker cookbook, but in my experience they all end up being about the same. This one was excellent: thick, saucy, colourful, and packed with flavour despite my cutting the margarine in half (an entire stick of butter, seriously, is what the original called for. I think not.)
This recipe was originally found on page 89 of the 1978 Betty Crocker cookbook.
1 small green pepper, chopped (about 1/2 c)
1/4 c vegan margarine
1/2 c all-purpose flour
1 tsp salt
1 1/2 tsp chickenlike seasoning
1 c water blended with 1/2 c cashews OR 1 1/2 c unsweetened nondairy milk
1 1/4 c hot water
2 c garbanzo beans
1 jar pimentoes (4 oz), 1/4 c chopped red bell pepper, or rehydrated bell pepper granules
Cook and stir green pepper in margarine over medium heat until tender. Remove from heat and add flour and salt. Stir in chickenlike seasoning, milk, water (if using blended cashews, rinse blender with the hot water before adding to pan). Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in garbanzos and pimento. Heat through. Serve over toast, brown rice, hot mashed potatoes, waffles, or whole-wheat pasta.
Colourful pepper confetti makes any dish visually acceptable. Adding fresh chopped tomatoes made it even prettier.