Another ARF/5-A-Day is upon us, and we’re up to #67 already! Let’s get this one started.
First up tonight is the Chocolate Lady, finally featuring a vegetable that I have actually heard of … Jerusalem Artichokes. The vinaigrette she made sounds delish.
Claire from Cooking Is Medicine gets sweet this week with her Lemon Poppy Seed Muffins:
Cook. Craft. Enjoy. is back this week, doing orange roughy by way of Martha Stewart:
More Bread and Cheese, Please gets cultural with her contribution this week … Chicken and Broccoli in Ground Bean Sauce:
Newcomer The Expatriate’s Kitchen joins us this week with her Red Grape, Blueberry and Almond Chicken Salad. Sounds like a winner, even though her daughter chose the broccolini.
As for me, for tonight’s dinner, I was feeling in the mood for comfort food and decided to keep it simple with roast chicken. Roast chicken is one of those things that is incredibly easy to make, nearly impossible to screw up, and yet completely soulfully satisfying.
To go along with that, and for my own ARF/5-A-Day contribution, I turned to a new recipe from Rachael Ray, Peas Pullao, from the May 2007 issue of her magazine. Simple to make and pretty darn flavorful to boot, she paired it with Spiced Shrimp in the magazine, but it worked really well with the chicken too. It would also be the perfect accompaniment to Indian food.
Tomorrow? The Neighbor Wife is up to bat. Until then…
A year ago today… The Neighbor Husband cooks!
Two years ago today… being a proud cook.
Peas Pullao
Recipe courtesy of Every Day with Rachael Ray
May 2007
MAKES FOUR SERVINGS
Prep Time: 5 min
Cook Time: 30 min
2 tablespoons vegetable oil
1 onion, thinly sliced
1/4 teaspoon garam masala
1/8 teaspoon turmeric
1 1/2 cups long-grain rice
1 1/2 teaspoons salt
1 cup frozen peas, thawed
1. In a large, heavy saucepan, heat the oil over medium-high heat. Add the onion and cook until browned, about 10 minutes. Add the garam masala and turmeric and stir to combine. Stir in 3 cups water and bring to a boil over high heat. Add the rice and salt and return to a boil, stirring briefly to break up any clumps. Lower the heat, cover the pan and simmer, without disturbing, until all the water is absorbed and the rice is cooked through, about 18 minutes.
2. Uncover the pan and mix in the peas while fluffing the rice with a fork; cover and set aside for 5 minutes, until the peas are heated through.
Nicely done, Cate.
My quest to stump Sweetnicks will continue!
I love when there are “newcomers!” Fun stuff…and that roast chicken sounds good. Something easy that I need to keep in mind for next year when I’ll be at the hospital FOREVER instead of home studying all day! :-)