chicken & rice soup with saltines
serves 4 • prep time: 15 minutes • total time: 1 hour
- 2 tbs. olive oil
- 1 onion, coarsely chopped
- salt & pepper
- 2 cans chicken broth (29 oz. total)
- 2/3 c. wild rice blend
- 2 1/2 cups water
- 2-4 chicken breasts
- 4 carrots, coarsely chopped
- 4 celery stalks, coarsely chopped
1. in a large pot, heat oil over medium. add onion, and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3-5 minutes. Add broth, rice, and water. bring to a boil; reduce to a simmer. cover and cook for 35 minutes.
2. add chicken, carrots, and celery. return to a boil; reduce heat to a simmer. cook uncovered until vegetables are tender and chicken is opaque throughout, about 10 minutes. transfer chicken to cutting board and shred with two forks.
3. return chicken to pot; season soup with salt and pepper. serve with fresh parsley and saltines.
from martha stewart kitchens
peanut-crusted chicken with asparagus and rice
serves 4 • total time: 40 minutes
- 1 tbs. olive oil
- 3/4 c. roasted unsalted peanuts
- 3 slices white sandwich bread, torn in small pieces
- salt & pepper
- 2 eggs
- 4-5 boneless skinless chicken breasts
- 1 1/2 lbs. asparagus, tough ends trimmed
- 1 tbs. butter
- 2 tsp. lemon zest
1. preheat oven to 475 degrees. Bring a pot of water to boil. lightly oil a rimmed baking sheet. in a food processor, pulse peanuts and bread until coarsely ground. transfer to a shallow bowl; whisk in the oil, 1 1/2 tsp. salt, and 1/4 tsp. pepper.
2. in a large bowl, lightly beat eggs; season generously with salt and pepper. add chicken, and turn to coat. working with one piece at a time, lift chicken and let excess egg mixture drip back into bowl; dredge in peanut mixture to cot completely, gently pressing to adhere. transfer to prepared baking sheet. bake (without turning) until crust is browned and chicken is just cooked through, about 15 minutes.
3. meanwhile, add a generous amount of salt to boiling water in pot; blanch asparagus until crisp-tender, 3-4 minutes (depending on thickness). drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. if you’d like, serve chicken and asparagus with rice.
from martha stewart kitchens
apparently i’m not good at balancing 100 million things. that’s why i haven’t posted anything here for awhile.
so here’s what i’ve been up to:
- school. i’m back in provo, and it’s great. except today it was really cold
- my apartment is a little ghetto, but i like some parts of it. like the large-ish living room.
- i’ve been doing a really good job with cooking. normally all i eat is pbj and ramen, but this year i’ve actually made meals. multiple times per week even. crazy, huh?
- i’m taking a black and white film class where we use really huge cameras that i fail at using. it’s really confusing and technical. hopefully once i start using the cameras more i’ll get the hang of it.
- the other photo class i’m taking is intro to digital. we had our first real assignment yesterday. (see image 1)
- it’s autumn. bret and i went somewhere into the mountainous area of provo last weekend and took pictures. it was glorious. (see images 2, 3, & 4)
- i went fishing, and i gutted a fish. true story. (see images 4 & 5)
here at the zp all of our meals are provided. it’s been interesting trying to deal with this…it’s nice to never have to worry about figuring out something to eat, but each week dinner is exactly the same thing, and each day breakfast and lunch are the same. the food isn’t really bad, but just imagine eating at golden coral (or something like that) every single day for months, and each week they make the same thing. it gets disgusting fast. once i leave (4 more days!!!) i’m going to try to cook much more than i normally do. can you believe i’ve actually missed cooking? first thing i’m making: bread.
anyway, the chef man has had me take pictures of his food a few times, and i thought i’d share. now, this isn’t the food i’ve been eating. i wish. this is special food for special people with special wallets. enjoy.
(wine=bad, but isn’t it pretty?)
ok, now these are pictures of employee-allowed food. i guess the park is celebrating it’s centennial this year, so we had a “luau” which basically means instead of eating inside, we ate outside, and there was a really sick looking pig and a lot of seafood :/ but it was nice to switch things up a bit.
this is basically the one of the best combinations in the world: granola(oatmeal) and peanut butter. seriously, i love both. on the suface, it looks like a great snack. only 90 calories? excellent! the only problem is you have to eat about 3 packages to even feel like you’ve eaten something, and since they are so good i want to eat even more. therefore, they are devil food.
and yes, i did really just write a post about granola bites.
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