Tempt My Tummy, Tuesday

This weekend I made a dish I hadn't made for a while:

One dish chicken stirfry over curried rice

I made enough to serve six, but actually I shared with my parents and then had enough for 2 meals for Lynn and myself.

Rice

2 cups of water salted with 1T butter

2 cups of Minute Rice

1T curry

Boil the water, add the seasonings, and rice. Bring to boil again then set off the eye and let it do its thing! Fluff it with a fork occassionally. Ready in about 5 minutes.

Stirfry

1 package of chicken fingers, cut up into small pieces

1 red pepper cut into strips

1 red onion, halved, then sliced thinly

Add into a skillet coated with olive oil and saute on medium high to high.

add seasonings

3 T. soy sauce

1tsp. garlic powder

1T.ginger

1T. curry

1T. sugar stir and coat well.

Cover skillet and turn heat down and let it simmer until chicken is done through. ..about 5 minutes.

Add

can of peas, drained

1/2 c. salted peanuts

Warm through and time to dish out.

Place the rice in a serving bowl and spoon stirfry over it and serve! It is a delicious complete meal in one dish! My family loves this terrific comfort food and it's ready in about 15 minutes. I, also, used bits and pieces of things I had in my fridge. A partial pepper and onion left from the night before. You could also use things like fresh mushrooms, carrots, celery, whatever you have. I had about a quarter of a small can of nuts which I just threw in. Nuts make everything taste better.

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Tempt My Tummy, Tuesday

Well, I havent posted on this theme for a while, but just had to share about my dinner last night. I had thawed 2 pork chops and was looking on Marie's blog for a great recipe and she just happened to post a pork chop recipe yesterday! But I didnt have all the ingredients so I improvised and we had a marvelous meal.... I'll call it....

Carolyn's Pork Chop Special

2 pork chops

2T olive oil

a knob of butter??? whatever that is... I used about 2 T of butter

salt, pepper to taste

I have a packet of fine herbs from provence including rosemary, thyme, savory, basil which I sprinkled on the meat to season it

In a skillet

sear the seasoned chops on both sides until golden brown then remove from skillet

1 red onion chopped

1 carrot sliced

1 red pepper in strips

250 ml size good chicken stock

I use those small cartons from Fresh Market

Place veggies in the skillet drippings and saute them being sure to scrape all the "goodie "off the bottom. Place the chops on top of the veggies and if too dry, add a tad more butter or oil.

Add the chicken stock and cover .Turn heat down to low and just let it simmer for about 20 minutes and the stock will cook down by half and thicken..

Meanwhile...

2 golden potatoes

quarter and parboil potatoes. When all is done, plate the potatoes,

remove the chops to a cutting board and cut it from the bone and slice it into thin strips. With a slotted spoon, dish out the veggies onto the potatoes and allow the delicious juice to permeate the whole. Place the chop slices on top and serve with some delicious bread to sop up that savory juice. This is so great and the meat is really tender!!!!

Note: This would have been wonderful with mushrooms added in with the veggies, but alas, I didnt have any! I do now! Cause I'm making this again and again!!

I reserved the pan drippings as there was some liquid after all the veggies were removed. I cant wait to cook some rice tonight in that yummy leftover rue tonight!

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