One Dish Chicken, Tomatoes, and Rice

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I’m trying to eat more rice these days, and it’s been easy so far with delicious and simple dishes like this one. I then froze a chunk of this and it was oh-so-good, even leftover!

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I had picked up some pre-seasoned chicken thighs from Farm Boy a while back and that was my base of things to go with. You can use unseasoned skinless chicken thighs, if you want: this is just what I had. I also had a litre of chicken broth, a 14oz can diced tomatoes, a 244g package of wild rice, a large sweet onion, and some pearl barley.

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Photography tip: never photograph food in the full harsh light of the afternoon sun.

 

I also grabbed a healthy handful of pre-mixed Italian seasoning. While I was grabbing these things I preheated my oven to 350°F.

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Clearly I am not very good at photography.

 

So I cut the onion in half and because it was so huge I only diced up half of it.

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Or in following my own instructions.

 

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More’s the pity.

 

On to my grains.

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I wanted about two cups of the grains so that I could use all 4 cups of my chicken broth.

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There was some math that needed to be done – I only hoped the juice from the tomatoes didn’t make things mushy.

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So first I softened the onions in my big skillet with some butter and olive oil.

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Then I tipped in the tomatoes and the broth.

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Then the uncooked grains.

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I added a tablespoon or two of the Italian seasoning. Then I gave it a good stir.

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Then I slid in the chicken thighs so they were as on the top as possible. I could definitely have doubled the amount of chicken I used, considering how much leftover rice I had.

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Then I hucked the whole thing in the oven for about an hour. You don’t even need to stir it.

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And then this gorgeousness was born. Holy moly is it good!

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Garbage Stew with Roasted Vegetables, Pork AND Bacon

So I have me here some leftover roasted vegetables.

And I have me here a slab of bacon I deemed too fatty to continue to fry up and eat for breakfast.

And I also have me here half a pork tenderloin the Pie and ate for dinner with the aforementioned roasted vegetables.  It wasn’t the tastiest of beasts.

Sounds like we have a soup in the making, folks.

I wrapped the bacon in cheesecloth to prevent me from losing it in the soup, as I intended to remove it once I was done my simmering.

I also tossed in two beef bouillon cubes for extra flavour.

I chucked everything in the pot and filled it with water until things were just covered.

Brought it to a boil, then took the lid off and let it simmer down.  Then I chucked in some pearl barley for extra heartiness.

I scooped out a bit of the broth and added a tablespoon of flour to it for thickening.  

Stir that up real good, now, and squish out all the lumps before you add it to the soup.

Stir that floury goodness in and let it bubble a bit with the lid off for about an hour.

Take out the bacon before you serve.

Garbage Soup with Squash, Spinach, Beans and Barley

Don’t let the name of this soup turn you off: it’s just a moniker my mother applied to any soup she made out of what was left in our refrigerator.

This week I had leftover spaghetti squash from my earlier experiment, as well as leftover cavatappi pasta from our spaghetti night.  What to do . . . ?

The nice thing about soups is they’re dead easy.  I filled a large pot with water and set it to boil.  I added a few heaping spoonfuls of Knorr Vegetable Stock (I use the powder instead of the liquid because I usually can’t use a whole carton before it goes bad and I don’t like to waste it).

Let the soup simmer for a couple of hours on medium-low.

I peeled and chopped a large parsnip and a small turnip (actually a rootabega but who’s checking?) and chucked them in the pot, together with a handful of pearl barley and about a cup of dried white beans.  I also added about a cup’s worth of frozen spinach to the mix, as well as the leftover squash and pasta.  There was already a significant amount of basil in the pesto that was on the squash (as well as the hazelnuts and parmesan cheese), so I didn’t add any other herbs to the mix.  When we eat it we usually add salt and pepper to suit our individual tastes.

Once I got the soup boiling, stirring often, I turned it down to a simmer, medium low, for about two hours, until the beans were cooked and the rootabega was tender.

We ate it hot with tabouleh sandwiches, and it was great.

My dad got me these bowls for Christmas. I am Big Al.

I let the rest of it cool and ladled it into yogurt containers for storage.  I find the yogurt container is a good standard measure for freezing, as it contains about two full servings.

Yogurt containers are a good size for two servings.