(This is the weekly post where you share your week of food. Did you have anything that really made your week, such as your favorite soup, a lunch out, or maybe you had something new? Find a new food product? A new appliance? Please do share!)
I was really happy with our food week, even without my 'fridge or meat.
There was chicken available, and eggs, so that's what I worked with.
I, so far, can't get enough of my deviled egg salad. I'm eating it on the side of other foods, or by itself.
But then, I needed to think of what I wanted to do with the chicken. Especially as I had one bunch of (healthy) collards, and have (healthy) garlic heads.
In case you haven't noticed, I'm trying to work 'healthy' into as much as I can. For vitamin C I'm having lemonade from a fresh lemon etc.
So, we cut the chicken, which were tenders, into bite sized pieces. Other greens would work in their place.
Meanwhile, I sautéed diced onions. Then, I cooked the chicken with sliced garlic. I seasoned it with garlic powder, onion powder, salt, pepper, and a tad of Italian herbs - dried. Not a lot for this.
Once the chicken was well cooked, I put in the collards that I'd de-stemmed, chiffonaded, and cross cut...so that there were no really long pieces.
Now, originally, I was going to add al dente penne to the pan at that point, and make a sort of gravy. I had no other vegetables to add, but thought about going in a Mexican direction, maybe even adding some corn and black olives, but we were hungry, and I didn't want it.
So, I put in some instant rice, stirring it with everything for a few minutes, letting it cook in the olive oil. That gives it a nice, toasty flavor.
Then, I added some water, tasted the liquid, and added a bit more salt, and onion powder. I stirred while the water was absorbed. I would have added more, had the rice not been cooked, but it came out just right, and very flavorful, because I wasn't shy with the ingredients.
Because of browning the rice, it sealed, and didn't become mushy, which was nice.
It was really good!
The next night, I tried to replicate it with the leftovers, which I refrigerated without rice in it. But, there was less of the chicken/vege part, and so I added a little too much rice for it to be quite as good. It was good, just a bit more bland than the night before. Still, it's something that I'll repeat.
This was to have been my biggest shopping day of the month, but a lot of things weren't at the store, and Ds shopped after a really long work day down in Hopland. (He watched a fire that was pretty new, on his way home. CalFire, and our county's fire people jumped on it, so hopefully it didn't cont. to spread. They had spotter planes up, a water plane, and a bulldozer already.) It was so late that he couldn't go to our normal stores.
He'll try to finish on Monday. I was hoping for a larger package of chicken, so that I could make 2 different meals.
One is chicken and broccoli...a staple lately, because it takes only 2 main ingredients, besides ginger, etc.
The other, is chicken pot pie. I want to try making a chicken pot pie filling, sort of medium thickness, and serve it with dumplings. But, so far, the ingredients weren't at the other store, and I have 1 pack of tenders. I could stretch them, and probably will, if a couple of veges can be found on Monday.
Anyway, that's my food week.
Oh, and I know what I'm making Dh for brunch on Father's Day! We have some canned pineapple, and some gf pancake mix. So, I'm going to try pineapple upside down pancakes!
This is how I saw them made:
Take a pineapple ring, and set it into a dish of brown sugar, one side only.
Then, set the pineapple, sugar side down, on a griddle or in a pan that is hot and has been buttered.
After it cooks a bit, you can then put a cherry in the center, or not, and then ladle pancake batter over the whole, and let it set. When the part of the pancake on the griddle is ready, flip it. It looks beautiful at that point.
They served the pancakes with butter, feeling that it was sweet enough, but you could add something to it, maybe making a brown sugar syrup, melt jam/jelly, or use maple syrup as per usual.
The tasters felt that it really tasted like pineapple upside down cake, and Dh loves that.
How was your food week?
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