Tuesday, February 16, 2016

One pan chicken with "stuffing rice"

I call it "stuffing rice" because it has the same flavour profile of my gram's stuffing.

1 whole fryer
1 cup white rice
2 cups water
1 celery stalk, finely chopped
1/2 an onion, finally chopped'
2 carrots, finely chopped

Seasonings: I used paprika, thyme, garlic and olive oil for the pictured dish.


Layer chopped veg, rice, and water in the bottom of a glass baking dish. If you like, skin your chicken, place it on top and then smear on your spices.
Bake 2 hours, stirring rice occasionally.

This dish is a 2 meal deal. The leftovers can be easily turned into soup by making the bones into 3-4 cups of stock, chopping the chicken, and tossing it all into a pan to warm through.

Miso ginger pork noodles (GF, DF, nut and corn free)


2-3 pounds boneless pork ribs
1 TBL sesame oil
1/4 cup tamari
1 TBL miso paste
2 TBL freshly grated ginger
2 tsp minced garlic
1 bunch green onion, sliced
about 2 cups thinly sliced bok choy

1 package rice noodles

Slice the pork into thin disks. In a large pot, brown pork with the sesame oil. When browned, turn down to low and add tamari, garlic, miso, and ginger. Let simmer for about two hours.

When pork is meltingly tender, soak noodles in hot water for 3-5 minutes. Add bok choy to pork, followed by the soaked noodles. Garnish with the green onions, and sriracha and sesame seeds if desired.