On the Menu!

Typically I write about my food adventures after I’ve tasted the food but I fear I won’t have time to write later today as I’m celebrating my sister’s birthday with her at my brother’s home with is about 45 minutes away.

Today’s specials are:

  1. cheesy chicken with rice
  2. quinoa with vegetables

Last night I made what i thought was going to be a delicious cheesy chicken with rice but I was WRONG!  I put 3 cups of rice and 6 cups of water in the rice cooker and added mixed vegetable seasonings and Maggi Chicken Bouillon (the best bouillon ever).  In the steamer basket I added broccoli, carrots and celery.  I mixed it all together with 2 cups italian blend cheese, about 2 cups of pulled apart chicken and some Lipton Savory Herb with Garlic soup mix.  gotta say i was disappointed – all i could taste was broccoli and garlic.  mostly garlic.

tonight is take 2 – i went searching on the internet for a cheesy chicken with rice recipe and found something close to what I want at Christy Jordan’s Southern Plate site.  Her picture of the dish looks like what I wanted to eat.  Yum.  I am changing though.  Here’s my plans.

  • 3 cups rice/ 4 cups chicken broth/ 2 cups water in the rice cooker
  • 3 cans white chunk chicken as I don’t feel like cooking more chicken.
  • clancy’s cheesemelt (aldi’s version of Velveeta – definately an acceptable substitute – yum) – undecided amount
  • 2 cans of corn
  • 2 cans of cream of chicken soup (hopefully the aldi brand tastes good – i prefer campbell’s)

I am cooking the rice now.  I plan on browning up the rice a bit in a fry pan with a little butter and poultry seasoning.  I’m going to mix it all together and put it in a cook pot for dinner tonight.

Next up to cook is the quinoa with mixed veggies.

as soon as the rice cooker is available i’m altering a recipe i found at a Quinoa website.

Here is the original recipe:

QUINOA PILAF 1/2 cup carrot, diced                             6  cups quinoa, cooked (basic recipe) 1/2 cup green onion, diced                   1/4  cup olive oil 1/4 cup celery,  diced                            2  cloves garlic, crushed 1/4 cup green pepper, diced                    1  cup almonds, sliced 1/4 cup sweet red pepper, diced           1/4  tsp oregano salt to taste
Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.

Since i rarely ever make a recipe as is here is my plan.

  • 6 cups quinoa cooked in vegetable broth
  • carrot
  • garlic
  • celery
  • eggplant
  • broccoli
  • olive oil

I’m leaving out the green onion and the peppers.  the green onion because i forgot to buy it and the peppers because i don’t think my sister likes them.


Snowed in with Breakfast Crepes

We were supposed to be celebrating my sister’s birthday today but Mother Nature had other plans.  Thick, heavy snow has been falling for a few hours now.  It’s very pretty but a plan wrecker none the less.  My quinoa pilaf and cheesy chicken and rice will have to wait.

I taught my daughter how to make crepes instead.  technically though she didn’t learn much as she was more interested in eating them than making them and would only return to the kitchen when a hot crepe was released from the frying pan.

Here’s our recipe –

  • 2 cups of flour
  • 2 cups of milk
  • 1 stick of butter melted
  • 4 eggs
  • 2 tablespoons of granulated sugar
  • couple shakes of salt

We mixed it all together with our hand blender and I hit the container against the counter top a few times to release some of the air bubbles.  It’s works best though if you let the batter sit in the refrigerator for 30 minutes or more but I’m impatient.  as there is so much butter in the batter you shouldn’t need any while cooking.

A crepe pan isn’t necessary.  a small non stick frying pan works just as well.  I always remove the pan from the heat and pour some batter in and swirl it around.  the thinner you can get it the better the results.  cook until you can slide it easily with a spatula and then flip.

My daughter loves her with nutella.  i can’t get her to eat it any other way.  I tried mine this morning with cheese and chicken.

the batter will keep for a short while in the fridge so don’t feel you need to make them all up at once.  if you do have left over crepes they can be refrigerated and reheated.  I made 3 for each of us including the dog. (plain crepe for him).

I made a Hollandaise sauce to go with it but took one taste and dumped it.  – i guess i didn’t know what hollandaise sauce tasted like  but I wasn’t impressed.

anyway here is the recipe i used – maybe that is the problem?

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • salt and pepper
  • 1 stick of butter – melted and very hot.

used my trusty hand blender – looked yummy, pale yellow and creamy.  tasted like a lemony, buttery heart attack waiting to happen.  dumped and rinsed before i could convince myself it was worth eating.

on the plus side – i used the egg whites to make scrambled eggs which were the perfect compliment to my yummy crepes.