If you ever read Serendipity books as a child, you may recall the mouse Tweezle who worked hard to forage and preserve in anticipation of the coming winter. It’s another long, cold day where you notice it getting darker in the evenings, and with it comes a chance to use leftovers and feel virtuous.
Yesterday’s roast chicken (or your favorite vegetarian substitute) are re-purposed in today’s Italian rice. This meal is a lazy version of one in Food and Wine’s Quick Italian from Scratch, which has several dishes I like to make.
- 1/2 cup chicken stock
- 2 cups of rice
- 1 lb of vegetables such as peas, beets, spinach, asparagus and mushrooms (frozen is fine but takes less cooking time)
- ~1 lb chicken, either roast leftovers or boneless thighs
- Boil the rice until tender, usually 10 minutes
- While it boils, fry the chicken in a tablespoon or so of oil if you’re using raw chicken
- With 2 tablespoons of stock, heat the vegetables in a pot, then add the rice and chicken
PS: Tomorrow’s dish should have an exciting and strange addition, stay tuned…
Even though I love the summer heat and swimming, my favorite season is still fall. The weather is cool, dry and often sunny, but more than that, it feels like a season of change and renewal. And with the extra cold nights and mornings, what’s better than a hot meal? I can’t answer that definitively, but tonight roast chicken was a welcome treat. Spigarello is a leafy green heirloom from Italy, with a flavor slightly milder than kale and with a light, almost tangy hint of broccoli.
- For the squash, cut in half and scoop out the seeds. Cover with tinfoil and cook for 45 minutes at 390 degrees or until soft when poked with a fork. I sometimes get fancy and fill the cavity with onions, red bell pepper and butter, and put the two halves back together.
- For the chicken, we just salted it and put it in for an hour at 400 degrees. We don’t cover it, and it never fails to result in crisp skin and juicy meat.
- For the Spigarello, bring a pot of water to a boil with salt and diced garlic, then cook the greens for about 4 minutes. For added flavor, cook in vegetable or meat stock.