That, with leftover pork, cheese, avocado, salsa, and sour cream (you can see my packed up lunch leftovers here) was DELICIOUS!! Good lord, I forgot how good rice and a little meat can taste. Especially Mexican flavors.
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Pork and Rice
One of the leftover dinner nights was the pork chile verde over rice. When we finished the chile verde in the crockpot, it was very wet. I separated it into the "meat" and the "juice/sauce". When I made the rice tonight, I used half water and half "juice/sauce".
That, with leftover pork, cheese, avocado, salsa, and sour cream (you can see my packed up lunch leftovers here) was DELICIOUS!! Good lord, I forgot how good rice and a little meat can taste. Especially Mexican flavors.
That, with leftover pork, cheese, avocado, salsa, and sour cream (you can see my packed up lunch leftovers here) was DELICIOUS!! Good lord, I forgot how good rice and a little meat can taste. Especially Mexican flavors.
Chicken and Rice
So I made the chicken and rice all in the rice cooker. And except for the fact that I added the peas too soon (and they got gray), it was very good.
Chicken and Rice in the Rice cooker:
1 cup brown rice
2 cups water
1/3 to 1/2 cup leftover pan juices from roasting the chickens (see note below)
1 cup frozen peas
2 large carrots, chopped
1 chicken breast, chopped
1 Tbsp low sodium soy sauce
Note: The Fine Cooking recipe for citrus roasted chicken recommended saving the pan juices to use as flavoring later. I saved about a cup of it. 1/3 was chicken fat that solidified in the fridge. I skimmed off most of the fat, leaving about 1-2 Tbsp. I put that and the rest of the pan juices that had also solidified into the rice cooker.
Into the rice cooker: brown rice, water, pan juices. Press go.
About 15 minutes before it should be done (45 min later), add diced chicken and carrots and stir. I also added the peas, but I'd recommend adding them even later. When the rice cooker is done, stir well and eat!
Top with a little soy sauce.
Grass fed Tri tip
I seem to be on a once-a-week trend of posting. Considering my bronchitis and lack of sleep, I think that's to be expected. Luckily, I do have a general menu plan, so I can be brutally honest about what's cookin' in the FHS household.
Last Sunday was tri-tip. My friend Kelly is my source - she is 100% paloe/Atkins, and she and her hubby buy it in bulk. That means I get some too at a bargain $8 a lb. Each package usually has about 3.5 lbs and two small tri-tips. This is easily enough meat for us to eat all week. (Truly, it's more than we would normally eat.)
This week's menu started with tri-tip, rice with veggies from the CSA, and kale chips.
The rest of the week involved more tri-tip and rice, skillet pasta (with or without the meat), burritos, more tri-tip with salad...you see the trend here. Thursday night I made more rice and quinoa to go with the meat for lunch on Friday while I was cooking a dinner of chicken, salad, and cornbread.
Friday night was pizza (ordered in). Saturday lunch was a friend's birthday party, where we ended up with leftovers. And Saturday night was pizza. So, the illness means we are cooking less for sure. I just haven't been feeling like eating vegetables either.
On that note, the CSA is over for the year. They extended the season for four weeks, but since we'll be gone that last week, we didn't sign up. We do need to sign up for next year though. I should check on that. So my haul at the farmer's market was larger to make up for it.
This year we're not having turkey (long story), but I am roasting a chicken on a bed of delicious root vegetables.
Poor hubby. He was supposed to play tennis today for the first time in weeks. I awoke at about 5 am to a tinkling sound of rain. No tennis for him. We've both been slacking on our workouts. With the inability to breathe, I haven't been swimming in four weeks. My exercise involves 2 days a week at the gym, 30 mins elliptical, 15 min weights. And one day walking 2-3 miles on the weekend. It's gotta be enough to keep me going until I am healthy again.
Last Sunday was tri-tip. My friend Kelly is my source - she is 100% paloe/Atkins, and she and her hubby buy it in bulk. That means I get some too at a bargain $8 a lb. Each package usually has about 3.5 lbs and two small tri-tips. This is easily enough meat for us to eat all week. (Truly, it's more than we would normally eat.)
This week's menu started with tri-tip, rice with veggies from the CSA, and kale chips.
Friday night was pizza (ordered in). Saturday lunch was a friend's birthday party, where we ended up with leftovers. And Saturday night was pizza. So, the illness means we are cooking less for sure. I just haven't been feeling like eating vegetables either.
On that note, the CSA is over for the year. They extended the season for four weeks, but since we'll be gone that last week, we didn't sign up. We do need to sign up for next year though. I should check on that. So my haul at the farmer's market was larger to make up for it.
This year we're not having turkey (long story), but I am roasting a chicken on a bed of delicious root vegetables.
Poor hubby. He was supposed to play tennis today for the first time in weeks. I awoke at about 5 am to a tinkling sound of rain. No tennis for him. We've both been slacking on our workouts. With the inability to breathe, I haven't been swimming in four weeks. My exercise involves 2 days a week at the gym, 30 mins elliptical, 15 min weights. And one day walking 2-3 miles on the weekend. It's gotta be enough to keep me going until I am healthy again.
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