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Chicken and Rice Soup
I love this Chicken and Rice Soup, which was suggested to me by a friend on Twitter after I was given a giant bag of rice last year. But the way the original recipe was formatted and written at Bon Appetit (with autoplay video links, ugh!) made me crazy. So I’ve re-written it with some small changes (I hate kale, so I sub in spinach). I find the soup base itself a nice substantial chicken soup, but the garlic oil makes it addictive, and I always double that part of the recipe, at least. The rice does sometimes break down into mush, but I don’t mind that – it just…
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Poulet en cocotte (Roast Chicken in a Pot)
Like many people, I spent this Thanksgiving apart from my family due to the pandemic. I’d had a rough week for a whole bunch of reasons, and was feeling really sad about missing out; cooking a big feast with and for people I love is one of my favourite things. But we decided we’d eat together over video chat, so I went ahead and made up a whole dinner like I’d do at home, though on a smaller scale – pumpkin pie, stuffing, melting potatoes, spinach salad with macintosh apples and sliced almonds, and instead of a turkey, a lovely roast chicken. Roasting a chicken is pretty straightforward, and I’ve…
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Roasted Mediterranean Chicken and Vegetables
This is a nice quick, healthy dinner that’s very filling and tasty. I’ve often made it for dinner and than saved leftovers for lunches. It definitely tastes best warm, though it’s okay cold. It’s also great with pasta, to make it a heartier meal – I had some leftover cooked pasta, and heated it up with some leftovers of this dish, and it was great. Adding the bocconcini a few minutes before serving gives it a chance to melt, which is really nice. You could also add oregano to the balsamic vinegar mixture, or a different variety of vegetables that roast well; I’ve never tried it with zucchini, but I…
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Chicken Burrito Bowls
Usually I don’t love marinating chicken. It takes extra time and planning (at least an hour), it feels wasteful (the leftover marinade goes down the drain, and people often recommend marinating chicken in a ziplock bag, which most will then throw away), and a lot of the time the flavours aren’t exciting enough to justify the extra prep and waste. But the marinated chicken for these Chicken Burrito Bowls turned out perfectly – flavourful, spicy, and delicious – and the amount of marinade leftover didn’t feel excessive. So I totally recommend this one, and if you can leave it overnight, it’s even better. It would probably work really well for…
