Stewed Squid with Sannas

Squid has been a revelation. My first tryst with the cephalopod was in Goa about 15 years ago. It was love at first bite!
There's something about squid, you either love it or hate the thought of downing a tentacled creature. Cooking time is critical to this one. The oft found rule of 2 or 20 mts was my guide when making this dish. I found what looked like a great recipe a this site.
The recipe called for using an anise flavoured liquor as well - I substituted this with fresh ground anise instead along with a few more changes along the way. Here is the recipe

Ingredients
2 cups of squid rings, cleaned and washed
1 tbsp roasted fennel seeds, powdered
1 onion finely diced
1 pack of tomato puree
2 tomato's, chopped into rough pieces
1 tsp chilly powder or 1 green chilly
1 cup red wine

1. pour out 2 tbsp of oil into a flat pan and add the roasted fennel on a low flame.
2. After 30 sec, add the chilly powder/finely sliced green chilly to this.
3. Add the onion and let them brown (2mts)
4. Add the chopped tomato and let it cook
5. Add the wine and reduce the stock
6. Add the squid and start your timer. Set it for 20mts
7. Add enough tomato puree to cover the squid. I transferred this to a saucepan at this stage.
8. Season with salt as needed.
9. Garnish with coriander when done

The missus had made sanna's in the morning for breakfast which was an excellent accompaniment to this dish.

Hurried Breakfasts

With the wife at the in-laws place and a refrigerator stacked with left-overs, there was really no inclination to cook an elaborate breakfast. The plan was to scrounge around to see I could put together with the leftovers.
Junior had a runny nose the week before which was partly treated with fresh chicken broth made at the spur of the moment. That left me with a box of shredded chicken waiting to be finished. There was a half-cut apple and my faithful bottle of home-made mustard lying around as well. With bread in abundant supply after the missus' baking extravaganza for Christmas, the only accompaniment left was for a quick warm chicken salad.
Here's the recipe

1 cup boneless chicken cooked and shredded into cubes
1/2 an apple, skinned (if you wish) and cubed
1 tbsp mustard
2tbsp olive oil
1 tbsp marjoram leaves roughly cut

Heat some olive oil in a pan and when slightly hot, add the chicken. Add the mustard, apple and marjoram and take the pan off the fire. Mix together and serve warm with bread. The mustard gives it that slight kick and the marjoram provides that earthy flavour.