Chicken Soup

Last week was crazy busy, and it appears to have caught up with me in the form of being achy and exhausted—aka probably sick. But parenting doesn’t have sick days, and it’s a school holiday, and even a visit to the trampoline park didn’t get the big kid a nap. C’est la vie.

So I am making myself comfort food. We had a bag of roasted chicken pieces in the freezer, so I sautéed a couple onions with some carrots and celery, and then tossed the chicken in with 12 cups of water. Two bay leaves, a head of garlic and some salt and cracked pepper round out the flavor, and it has another two hours to boil gently. We’ll see how it comes out! I plan to serve it with my favorite pita:

3 cups flour (up to half whole wheat)
1 tbsp salt
1 tbsp sugar
1 tbsp SAF yeast
3 tbsp olive oil
1 cup water

Mix everything except the water in the food processor. Add the water through the feed tube until it clumps. Turn into a bowl and knead gently 3-4 times until you have a boule. Cover with a towel and let rise 1-2 hours.

Flatten and cut into quadrilaterals. Let rise 20 minutes, then bake at 400F 10-15 minutes until they start to turn golden brown.

Savory 3 Cheese Brown Rice Pudding

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Last month we had friends over and I made brown rice to go with the swordfish and veggies B made. But there was so much other great food that most of the rice went uneaten.

So, the next night, we needed a recipe to use it up. I made a savory rice pudding last week (but didn’t post about it because I forgot to take a picture) based on this recipe with frozen peas and canned tuna, and it was pretty good but there were no leftovers after feeding two adults and a preschooler, and it was a little bland.

Tonight, I started with that recipe but tripled, added spices, and mixed in ricotta and feta for more cheesy goodness.

Savory 3 Cheese Rice Pudding with mushrooms

  • 6 cups cooked brown rice
  • 9 eggs
  • 2.25 cups milk
  • two small (6 oz?) cans mushrooms
  • 1 tsp ground coriander
  • 1 tsp ground garlic
  • 1 tbsp dried onion
  • more than 1 tsp Worcestershire sauce (I didn’t use enough)
  • 1 cup ricotta cheese
  • .25 lbs feta cheese
  • 1-2 c shredded cheddar cheese, to cover
  • bread crumbs (optional)
  • Preheat the oven to 350F

    Beat the eggs and milk together in a bowl larger than a 4c Pyrex pitcher. Mix in spices.

    Put rice into a 13×9 pan. Pour egg mixture over the rice and mix in mushrooms, feta and ricotta. Cover with cheddar and lightly sprinkle with bread crumbs.

    Bake 45-60 minutes until set. Broil for the last 2-4 minutes to toast cheese

Apple Crisp

We went apple picking yesterday for International Babywearing Week(1)
So now I am the proud owner of many, many apples:

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I took four of the giant green ones, chopped them with the skins on into 1.5cm pieces, tossed on some nutmeg and cinnamon, and put them under my favorite crisp recipe to bake.

I baked at 400F for about half an hour, not including the 3 minutes while something else was finishing under the broiler above it. The apples could have used more time to get totally soft, but the topping would have started to burn (though I probably could have prevented that by not broiling my dinner above the baking crisp. I didn’t want to heat the second oven)

But nobody complained, crisp is yummy.

(1) In which we wear our babies and toddlers while we have Adventures. This is not that different from every week around here, except that we talk about it more and we try to have All The Adventures in the same week. This is slightly exhausting but very fun! And we have a fundraising raffle.