Since I was feeling under the weather, last week was one of those have J pick up a prepared roasted chicken on the way home from work and let’s see what happens kinda week. But I rallied, in some respects. Here are some things I threw together last week. Simple was key.
Marilyn’s Rice and Veggies
This is my mother-in-law Marilyn’s recipe. She made this dish when she was visiting at some point last year, and it is EASILY one of our favorite meals EVER.
Step 1: Rinse and begin preparing your brown rice. (I am sure you could use another whole grain if you prefer, we just haven’t done it yet.) In terms of how much to make, we typically prepare four servings.
Step 2: When your brown rice is nearly done (ten or fifteen minutes to go), put some veggies in a wok. You can use whatever your heart desires, but we typically go with cauliflower, carrots, zucchini, onions, and mushrooms. (Note: I’ve always used EVOO to saute the veggies, though I understand it may slowly be killing us. Next time I make this, I’ll try coconut oil.)
Step 3: Load up on SPICES. Tarragon is your numero uno here (use a lot), along with a bit of sage, oregano, basil, thyme, and salt and pepper. There are absolutely no measurements here: just cover the veggies, and do it to taste.
Step 4: Once the brown rice is prepared, add it to the wok. Toss with the veggies over low heat.
Step 5: Toss in fresh mozzarella and some diced tomatoes.
Step 6: At this point, I turn off the heat and cover the wok with aluminum foil. You just want the cheese and tomatoes to melt and warm, respectively.
Step 7: Enjoy. We typically have enough for two meals, which we all know adds to a meal’s glory.
Ginger Chicken with Noodles
I must have picked up this Thai cookbook in the bargain bin at Barnes and Noble years ago (Thai: A Taste of the Exotic). We love Thai food, but sometimes it poses a challenge to prepare. This meal was incredibly easy, and a new family favorite.
2 tbsp. vegetable or peanut oil (we used coconut)
1 onion, sliced
2 garlic cloves, chopped finely
2-inch piece fresh ginger, sliced thinly
2 carrots, sliced thinly
4 skinless, boneless chicken breasts, cut into cubes (we used only two)
1 1/4 cup chicken stock (we used vegetable stock)
4 tbsp. Thai soy sauce (we used conventional soy sauce)
8 oz. canned bamboo shoots, drained and rinsed (we omitted)
2 3/4 oz. flat rice noodles (er, we used a 14 oz. box of rice noodles, because that’s how we roll.)
The garnish also calls for cilantro and scallions, but since we had neither, I omitted.
Step 1: Heat the oil in a wok and stir-fry the ginger, onion, garlic, and carrots until softened. Add the chicken and stir-fry until cooked and lightly browned.
Step 2: Add the stock, soy sauce, and bamboo, and gradually bring to a boil. Let simmer for a few minutes.
Step 2.5: Meanwhile, soak the noodles according to the package directions and drain.
Step 3: Toss it all together and serve. We are a family obsessed with ginger, so we all gobbled this up quickly.
Strawberry Chicken Salad
Remember that chicken I had J pick up? Well, we needed something to do with the leftovers, and organic strawberries were on sale at Whole Foods. I had some goat cheese in the fridge and pecans in the pantry. I added some balsamic vinegar, EVOO, and salt and pepper.
DELICIOUS, and we a great way to make a meal out of the leftover chicken bits.
What are you eating this week?