I’m calling for a time-out. Whew. I can barely snap my jeans after the exigencies of last week. A couple of hours at the gym and a lightened up stir-fry is on the docket for today. This is a recipe drenched in flavor, not fat.
It's a cinch to slice chicken breasts thin when they are partially frozen.
It’s also a recipe that can be adapted to any leftovers you may have in your fridge. I have frozen chicken breasts and miscellaneous vegetables. I’m glad the chicken is frozen; I’ll thaw it an hour or so then slice it. It’s far easier to get those paper thin slices of chicken, which cook quickly, when the breasts are slightly frozen.
Let chicken marinate as you prepare your ingredients.
If ever there were recipes that required you gather your mise en place prior to beginning, stir fries would rank at the top. Let the chicken marinate while you prep your ingredients.
I used Trader Joe’s Quick-Cook Organic Brown Basmati Rice. Most brown rice takes a good 45 minutes to cook; this brand is ready in 15 because the rice is par-boiled. I still prefer the bite and flavor of the long cook version, but I turn to this cello bag when I’m in a hurry. To my palate, it’s one of the better quick-cook brown rice options.
This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. The following is a recipe I’ve been tweaking each winter when the snow flies; this year I added a cup of dry lentils to the rice. Below, you’ll find a slide show I made several years ago after … Full recipe post »
Whether you’re buried in 10 feet of snow, or basking in more winter favorable climes, February is a great time to inject a bit of heat–New Orleans style– into your kitchen. Here for my niece’s wedding, we’re spending a week in the Garden District, VRBOing a home built in the 1850’s with a front porch … Full recipe post »
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