Family Recipes Whether it’s the smell of Nana’s fried chicken, blueberry pancakes every Saturday or hot chocolate with melting marshmallows, fond memories are associated with each of these culinary delights. Food is an important part of culture and history, and it always evokes memories. A few Georgia Southern students have shared their favorite family recipes that remind them of home.
By: Brooke Thompson
Arroz Con Pollo Courtesy of Micaiah Watson, senior interdisciplinary studies major
Ingredients: •
1 tablespoon of olive oil
•
4 chicken thighs
tomatoes, drained and
•
4 chicken drumsticks
chopped
•
2 teaspoons of salt
•
½ teaspoon of freshground black pepper
•
•
• •
•
2 cloves garlic, minced
•
1 bell pepper, chopped
2 cups of canned lowsodium chicken broth or
cut into ¼-inch dice 1 small onion, chopped
1 tablespoon of tomato paste
2 ounces of smoked ham,
•
1 ¾ cups of canned
homemade stock •
1 cup of rice, preferably long-grain
Directions: In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with ¼ teaspoon of salt and pepper
Goulash
the fat from the pan.
Courtesy of Sarah Knowles, sophomore English major
Reduce the heat to moderately low. Add the ham, onion, and
•
1 teaspoon of paprika
•
Pepper
garlic to the pan and cook while stirring occasionally until the
•
1 teaspoon of curry
•
3 bay leaves
onion starts to soften (about 2 minutes). Add the bell peppers
•
Diced bacon
•
1 teaspoon of allspice,
and cook, stirring occasionally, until they start to soften for 3
•
Onion
more minutes.
•
Cubed meat (brown first)
•
1 teaspoon of muggy
•
2 teaspoons of salt
Add the tomatoes, tomato paste, broth, and the remaining 1 ¾ teaspoons of salt and ¼ teaspoon of pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done (20 to 25 minutes). Sprinkle with parsley.
8 | REFLECTOR Fall 2 017
Ingredients:
Directions: Cook until soft.
whole •
1 or more cups of sour cream
•
1 tablespoon of ketchup
Photo by Brooke Thompson
about 8 minutes total. Remove. Pour off all but 2 tablespoons of
Designed by Robbea Pierre
each. Cook the chicken, turning it, until it is browned well for
