Hullo…I’m still waaaaay behind on all the meals I have to post from the past few but here’s one from last week. This is one of my better ones in all honesty… it was super easy, flavorful, freezes well, and I was actually still looking forward to eating it after 5 days. Maybe that’s just the Stockholm Syndrome talking though… Anyways this was inspired by when I stirred risotto unflaggingly for 45 minutes for my old man in his time of need and also my unwillingness to do dishes.
Ingredients: 1 large onion, couple cloves of garlic, chicken thighs (I used skinless and boneless), lemon, curry powder, paprika, chili powder, salt/pepa, 4-5c chicken stock, 2 cups of rice, some kale
First I chopped 1 large onion, fried in oil for 5-7 minutes, then added 4-5 cloves of chopped garlic.
I had prepared 1 lb of chicken thighs by chopping into bite-sized pieces and marinading in lemon juice, salt and pepper (just for the 10-15 minutes it took me to gather all my ingredients and chop the onion and garlic)
I messed up and I think I should have toasted the spices (lot of curry power, some paprika and chili powder) with a little oil first to release the kraken… so to speak… before adding the chicken but I added the spices after… wooops…
Then I cooked the chicken in with the onions on medium heat for 5-6 minutes.
Once the chicken was no longer pink (it cooks thoroughly with the rice) I added 2 cups of rice (basmati) and mixed it in with the chicken and onion. I’m estimating because my personal rice measuring cup is in a unit known only to me as “how much rice I eat in three days”…
After that I added chicken stock which I ran out of so I had to add water to top it off. I usually do 2 Hog units of liquid to 1 Hog unit of rice. From there you just cook rice how you normally would which for me is give it a good stir, cover, and allow to boil, then reduce heat and simmer for 15-20 mins, stirring occasionally to keep it from sticking to the bottom. Add more salt if needed…
stir in rice
add chicken stock
I was a tad bit worried because it seemed like too much liquid to rice but one thing every good hog should have faith in is the absorbent power of rice… don’t schleep….
For some reason I pretty much had to stir constantly to keep it from sticking which in my book gives me a good claim to this being risotto-like even though I didn’t add the broth in small batches or whatever… I’m just saying…
Please don’t ask me why I don’t have a rice cooker. It’s because I don’t do pushups or anything so stirring rice is my only recourse…It’s called the peasant mother workout though male chauvinists and their wicked allies will surely do their best to deny it its place in the history of vital and life-giving human enterprises…. Just saying…
I ended up adding more water despite my initial gut instinct because unconsciously I guess I was still thinking about a risotto-like consistency….
At the very end (the last 10 minutes or so) I added a whole bag (one of those big Glory bags.. is it 16 or 27oz?) of kale batch by batch since the pot of already pretty full and it was getting hard to stir. Then just for fun cause I had some lying around from overnight oats (my lunch….lol…) I added a dash of coconut milk. For reheating after freezing it wasn’t even dry-just put a damp paper towel over it in the microwave and it’ll come out Just Fine.
Foynally, you can see the finished product above… A truly empowering one pot wonder that literally anybody can do. If your life story doesn’t contain some version of chicken and rice and its many sisters and brothers then I just don’t know what to tell ya…
can be made in advance preferably in under 20 minutes and I don’t have to turn on the stove to do it
one largeish batch will hold in the fridge for 3-4 days
doesn’t require 4 billion tiny items.. (like… a hard boiled egg! a build your own pizza! leftovers! mini salad! mini dressing! apple carved in the shape of a cute animal)…
I can grab it and go even if I only woke up 10 minutes before class
some sort of flavor….or pizzaz…..which pretty much only means not a PB&J or a few wilted pieces of spinach and a bag of carrots
economic use carb + protein + veggie (see number 3…)
So as a result I use a lot of canned stuff (chickpeas, other beans, tuna, corn…) and vegetables that hold up (bell peppers, celery..) and just put it between two slices of bread…Read ahead for more fascinating revelations…
A couple weeks ago I made smashed chickpea salad using curry powder, chili powder, dried onion, chopped garlic, celery, and red bell pepper. It sounds like a lot but the spices and garlic I have on hand and so I only had to get celery, bell pepper, and two cans of chickpeas.
Smashed chickpeas in sesame oil (that I took from somebody else) with some salt and pepper, then mixed in spices.
Folded in chopped garlic, celery, and bell pepper.
Packed for lunch with a handful of kale and 2 pieces of bread to build a sandwich.
Another week, same formula: making tuna salad less boring (at least in my opinion) by adding canned black beans and corn in addition to the usual (no mayo, but olive oil; salt+pepper; squeez of lemon juice)…. And to force myself to eat green vegetables that haven’t been cooked beyond recognition I put some spinach in ze sandwich….. easy peasy…
And of course I’ve been toting lunch around in my extremely utilitarian and dorky ArcticZone lunchbox from my public school career… you know the kind with the sandwich container at the bottom and the choice between velcro-shut or zip-shut… very versatile in my humblest of opinions… Not to trigger any scarring middle school memories anybody out there is currently repressing (totally not me, for example) but I regret to inform you all that in the early 2000s I was not that chick carrying around a PB+J and Capri Sun and SnackPack in the headless Abercrombie model bag… unfortunately nor was I that chick with the Lilly Pulitzer…. For better or for worse I’m stuck with being an ArcticZone bitch forever! Which in all honesty I kinda think is a look and statement piece!
Until we meet again… peace to all my fellow BYOLers out there and goodwill to the rest of you too…
Many greetings and best wishes for the new year to all the fans out there… I have no excuses for letting you all down and not spreading the gospel of one Hog’s economical and dowdy life and sustenance except that for one of the two months I was away, I was hibernating at grandma’s house without a care in the world watching TV dramas (specifically 人间正道是沧桑…which I highly recommend) and being overfed and showered with proper care and affection….
Anyways, I’ve been back to my “normal reality” (political climate notwithstanding……) for a month now and it’s high time for me to once again document this Hog’s self-sufficient and charmingly amateurish kitchen chops…no porcine pun intended….. Also I haven’t written anything for a while so pardon me if I’m embarrassing you all with my heartfelt and honest Voice…. Let it also be known that even though I haven’t posted I’ve still been taking kwik pics on my phone of all my Foods so I’ll gradually be catching up on those.
In order to keep my promise (hog’s honor blog) from the last post I’m kicking off my renewed blogging vigor with that chili that I alluded to some 60 days ago…. As usual I was continuing my old habit of a one pot veg+protein over rice. By the way this is what I ate 7 days in a row during finals week so if you want to know my secret to being a bona fide girl genius and card-carrying baby einstein then look no further.
Casually and typically fried some onions for 5-6 minutes, then added other random veg: bell pepper, carrot, jalapeño, celery… and really whatever else you see depicted there because “twas” a hot second ago and I don’t really remember:
Then I added spices: that wholesale chili powder that I STILL have yet to even make a dent in despite using it every damn week, paprika, cumin….Continued to cook until the vegetables were soft….
Then I added 1lb of ground turkey, cooked until it was white, and then added 1 can of diced tomatoes and 2 cans of tomato paste. I don’t remember if I added chicken stock or something but I would guess that I did cause otherwise the tomato paste would have made it too thick…That’s just my unproven yet scientific hypothesis though….
I would suppose that I stirred it for a while, waited for the chili to start bubbling, and then lowered it to a simmer. Add bean. Lol
Simmer for 20 minutes? I’m guessing. 20 seems right. You all can verify on allrecipes dot com what sort of chili simmering timeframe my fellow domestics have collectively developed over the ages or even attempt this feat yourself to find out.
Finally the most important and iconic step, namely tupperwaring. Tupperwaring is the common hog’s own version of doomsday prepping on a smaller and more everyday scale and that’s what I live by, just a fun fact.
So that’s a quick and dirty stroll down memory lane to fulfill my promise to reveal chili to myself, my loyal fans, and my even more loyal hate stalkers. See you all in a bit (really… I’m committed…!) with another dinner+lunch combo from my hiatus. XOXO