Every time I use one of the 4Patriots packaged meals, I like to do it differently than last time; so, that's what I did tonight 😊
As usual, I started with a halved packet (there's just 2 of us, that's all we need) added a chicken breast & basic veggies, but … I also added cabbage, dates, mushroom powder, & Brewer's yeast; for flavor, and blood strengthening minerals. Brewer's yeast has a slightly bitter, nutty flavor - while mushroom powder leans towards earthy. Balanced with herbs, or acidic ingredients (like cabbage) both flavors add depth to the sensory sauce, and are agreeable to the taste buds.
The house smelled wonderful while supper cooked, & we both liked the results: I hope you will, too.
NOTE: I like to prepare my ingredients before actual cooking commences 👩🍳, so time in the kitchen is short ⏲️ & cooking flows smoothly 🥘 - if you do this too, read the recipe 1st, so you know ingredient amounts to prep:
a) With a smallish mesh strainer, separate the dry sauce mix from the rice blend; set aside.
b) Place the chopped veggies into the Manual-Pull Food Chopper, & mince the veggies - coleslaw sized; set aside.
c) Slice a cabbage wedge & dice large; place into Manual-Pull Food Chopper, & mince coleslaw sized:
Add to minced veggies medley & stir to incorporate evenly …
d) With regular scissors, cut 10 Dried Smyrna Figs in half; set aside.
e) With kitchen scissors, cut the chicken breast into 2 long pieces - then slice each long piece into 2 pieces: cut each of the 4 pieces into 4 strips & cut diagonally across each strip to make bite-size ovals: set aside.
Val's 4Patriots Chix-Rice-Veg Hodgepodge Supper ~serves 3
1 Lrg. Skillet * 1 Cutting Board * 1 Smallish Mesh Strainer * 1 Lrg. Kitchen Knife * Manual-Pull Food Chopper * Regular Scissors * Kitchen Meat Scissors * 1 Lrg. Pyrex Measuring Cup * Measuring Cups & Spoons * Small Whisk * Lrg. Slotted Cooking Spoon * Lrg. Serving Spoon * Supper Plates & Silverware
1/2 Pkt. 4Patriots Creamy Rice & Vegetables Supper * 1 large Chicken Breast, cut into bite-sized pieces * 1/8 slice of a Green Cabbage, sliced into fourths * 1 Lrg. Carrot, sliced into chunks * 1 Lrg. Celery stalk, sliced into chunks * 1/2 Lrg. Red Onion, chunked * 3 ct. Garlic cloves, whole * Olive Oil * 2-1/2 c. Water * 2 TBSP Margarine * 2 tsp. Chaga Mushroom Powder * 2 TBSP. Brewer's Yeast Powder * 10 ct. sm. Dried Dates, halved * 1/2 tsp. Oregano, dried * 1/8 tsp. Cayenne powder * Cilantro, fresh & cut fine
1) Place skillet over medium-high heat; add olive oil & chicken bit - cook chicken until no longer pink, stirring frequently.
2) When chicken is cooked, add veggie blend & stir into chicken - mixing thoroughly.
Cook 10-15 minutes, or until gathered liquid is barely present in skillet.
3) Add rice to skillet - at same time, stir the dry sauce mix & spices together … and whisk into water. Pour over skillet ingredients.
4) Bring the skillet mixture to a boil - then, reduce heat to medium, & add figs; stir to incorporate figs evenly.
Continue cooking for 20 minutes (or until rice is tender to the bite), stirring frequently to avoid rice sticking to skillet bottom.
5) Remove skillet from heat & let mixture stand for 3-5 minutes, to thicken before serving.
Dish up & enjoy!
#This recipe was Husband Approved 🥘👍
No comments:
Post a Comment