Tuesday, 19 October 2010

Chicken, Chicken and more Chicken

On Sunday I roasted a chicken using the 'Barefoot Contessa' recipe.
http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html
There was enough chicken left to make another meal.
Chicken and Rice
Ingredients

1 small onion - peeled and finely chopped
1 yellow pepper - chopped
1 green pepper - chopped
handful of mushrooms - sliced
1 teaspoon tumeric powder
cup of basmati rice
handful frozen peas
2 tomatoes - chopped
cold sliced chicken

Method
1. Heat a glug of olive oil in a saucepan.
2. Add the onion, peppers and mushrooms and saute for a few mins until onions start
to soften.
3. Add the tumeric powder and stir well
4. Add the basmati rice and stir until well coated in the tumeric powder
5. Add enough water to cover the rice. Bring to the boil for 5 mins
6. Switch off the heat, cover the pan with foil and a tight fitting lid.
7. Leave the rice to cook - NO HEAT - for 15 mins
8. Remove the foil and all the water will have been absorbed leaving the fluffy
rice
9. Add the frozen peas, chopped tomatoes and sliced cooked chicken
10 Stir well and serve with crusty bread

Still some chicken left.

Chicken with Mushroom Sauce and Pasta
Ingredients

1 small onion - peeled and finely chopped
1 small pepper - any colour - chopped
handful of sliced mushrooms
1 tabsp. flour
300ml milk
handful of peas sliced cold chicken

Method1. Put a glug of olive oil and a knob of butter into a saucepan
2. Saute the onions, peppers and mushrooms until onions start to soften
3. Add the flour and cook for 1 min
4. Add the milk and continue to stir over the heat until thickend sauce is made
5. Add the chicken and frozen peas.
6. Bring a large saucepan of water to the boil with a glug of oil and a pinch of
salt.
7. Add pasta and cook for 12 - 15 mins until soft.
8. Drain the pasta and place into a large serving bowl
9. Pour over the sauce and serve with crusty bread


All the chicken has now gone except for a few slices for the Lucy the cat.

I wonder what I will eat tomorrow? - NOT CHICKEN

I also made a 'Whacky Chocolate Cake' this afternoon

Whacky Cake
Ingredients:

• 1 1/2 cups unbleached all-purpose flour
• 1 cup sugar
• 3 tablespoons unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon vinegar
• 5 tablespoons vegetable oil
• 1 cup cold water
Method
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
Decorate with glace icing.

I am having a really good October Break so far.

1 comment:

SavannahGranny said...

I never dreamed I would find so many wonderful recipes in blogland. This looks delicious. I am saving it for the future.
Thank you so much for your visit to day and kind words.
I will be visiting again soon. Ginger