Friday, September 18, 2009

Dish of the Day: Chicken n Rice in the Oven

Tonight I was again bored and feeling uncreative. I had some chicken and that was about it. It was time to search the fridge for leftovers and see how a meal for 4 could be constructed. What I came up with was a saucy baked chicken recipe with rice and leafy greens. Here's how it came together:

- I grabbed some kale from the garden, washed and shredded it and placed in an oven-ready dish with some leftover brown rice.
- I mixed the two together so they were evenly distributed throughout the dish.
- I then took last night's delicious Moroccan Soup, and mixed it with about a cup of chicken broth.
- Meanwhile I was searing the chicken breast and then chopped it up and placed it on the rice mixture.
- Next I poured the soup/broth sauce over everything and ensured that all the kale and chicken was covered in sauce.
- This was placed in a 400 degree oven for 30 minutes with aluminum foil on top to keep the heat in.
- I removed the foil, put some shredded cheese on top of the now bubbling dish, turned off the oven and left the dish in for 5 more minutes.
- The dish stood for 5 more minutes on a cooling rack and then we tucked in.

In the photo above, you can see we had a salad on the side. Not a bad meal for being unplanned and using up leftovers.

Thursday, September 10, 2009

Dish of the Day: My Green Soup Rocks the House

Okay, so that's a small exaggeration. But the kale that made it green IS such an amazing vegetable and I want to shout it from the rooftops. It's easy to cook with, delicious and nutritious. And you can do it too.

Yesterday I made us all green soup. We were travelling in the US a few days ago and we really needed a burst of fresh vegetables, to combat all that rich, takeout food. I took a pile of leftover vegetables from the fridge, chopped them up, threw them in a pot and covered them with water. Boiled for 10 minutes then cooled them, blended them and reheated and served. Delish!

Here's the recipe, of sorts:
- chop up garlic and onions and add to pot
- chop your vegetables into dice-sized pieces (I used zucchini, kale, carrots, potatoes)
- just cover with water (you want a 1:1 ratio of water to vegetables)
- boil for 10 minutes maximum
- remove from stove and add 1 or 2 vegetable bouillon cubes
- let cool for 10 - 15 minutes
- puree in blender until mixture is completely blended
--> if you use a leafy green your soup will be a vibrant green!
- put pot back on the stove and reheat
- add in 1 or 2 Tbsp of virgin olive oil
- if soup is too watery, simmer for 10 minutes to evaporate extra water
- if soup is too thick, add water or milk or yogurt to make it more creamy
- serve with fresh ground pepper or herbs from the garden

Make yourselves some green soup today and get healthy. I think you'll find this is a quick and easy way to get your vitamins and minerals.