Dinner Finally
So, I don't make dinner for myself like I should since I started this job because I am usually very tired by the time I get home. But this last week I've made an effort to make dinner, even when I am tired. And tonight, I felt like having some chicken.
But what to do, what to do? And what to have with it? I ended up having spicy rosemary chicken with curried rice and baked (okay, nuked) potato. Because it was so good and so easy I'm going to share it with you (but I don't do the cheesy photoshoot thing with my food...sorry).
I was making this for myself so the ingredients I give are necessarily vague so you can alter the recipe to suit the number of people you are feeding (I usually make enough to have over two nights, so if the amount sounds like I should be contacting Overeaters Anonymous, you can stop worrying).
Spicy Rosemary Chicken
3 Chicken tenders (or breasts; I used tenders because that's what I had)
3 stalks Celery
1/2 an Onion
abt 1/2 tsp of fresh Ginger
1 clove Garlic
3 tbs Asian chili paste
Rosemary mix*
*Rosemary mix
Olive oil (enough to coat)
2 parts Rosemary
2 parts Season Salt
1 part Thyme
Thaw the chicken. Mix two parts each, rosemary and season salt, to one part thyme, and then rub chicken with oil, and rosemary mix. Chop veggies.
Heat skillet with olive oil and saute veggies until slightly soft. Add chicken. At midpoint of cooking, spoon chili paste onto one side of each piece of chicken (NOTE: I like my food hot. Not just spicy, but burn-your-nose-hair, breathe-fire hot. So I used about a spoonful on each piece of chicken...if you can't handle that, then obviously, only use what you can handle, or exclude the chili paste altogether. Be sensible about this).
Continue cooking, covered, until chicken is done, turning/stirring regularly.
Curried Rice
1 cup Cal-Rose rice (or whatever rice you prefer)
2 cups water
abt 2 tbs Curry Powder (basically, until the water turns curry-color)
Rinse rice until the water runs clear (or near enough). Put all ingredients in pot or cooker, stir to mix the curry into the rice, and cook until done. (NOTE: if you are using a rice cooker and you find that your rice tends to stick to the pot and/or burn on the bottom, spray some Pam or other non-stick vegetable spray in the pot before putting the rice and water in. Works every time!)
When rice and chicken are done, serve and enjoy!
But what to do, what to do? And what to have with it? I ended up having spicy rosemary chicken with curried rice and baked (okay, nuked) potato. Because it was so good and so easy I'm going to share it with you (but I don't do the cheesy photoshoot thing with my food...sorry).
I was making this for myself so the ingredients I give are necessarily vague so you can alter the recipe to suit the number of people you are feeding (I usually make enough to have over two nights, so if the amount sounds like I should be contacting Overeaters Anonymous, you can stop worrying).
Spicy Rosemary Chicken
3 Chicken tenders (or breasts; I used tenders because that's what I had)
3 stalks Celery
1/2 an Onion
abt 1/2 tsp of fresh Ginger
1 clove Garlic
3 tbs Asian chili paste
Rosemary mix*
*Rosemary mix
Olive oil (enough to coat)
2 parts Rosemary
2 parts Season Salt
1 part Thyme
Thaw the chicken. Mix two parts each, rosemary and season salt, to one part thyme, and then rub chicken with oil, and rosemary mix. Chop veggies.
Heat skillet with olive oil and saute veggies until slightly soft. Add chicken. At midpoint of cooking, spoon chili paste onto one side of each piece of chicken (NOTE: I like my food hot. Not just spicy, but burn-your-nose-hair, breathe-fire hot. So I used about a spoonful on each piece of chicken...if you can't handle that, then obviously, only use what you can handle, or exclude the chili paste altogether. Be sensible about this).
Continue cooking, covered, until chicken is done, turning/stirring regularly.
Curried Rice
1 cup Cal-Rose rice (or whatever rice you prefer)
2 cups water
abt 2 tbs Curry Powder (basically, until the water turns curry-color)
Rinse rice until the water runs clear (or near enough). Put all ingredients in pot or cooker, stir to mix the curry into the rice, and cook until done. (NOTE: if you are using a rice cooker and you find that your rice tends to stick to the pot and/or burn on the bottom, spray some Pam or other non-stick vegetable spray in the pot before putting the rice and water in. Works every time!)
When rice and chicken are done, serve and enjoy!
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