The fine folks at Minute Rice have come up with Ready to Serve Brown Rice in single serving, microwaveable bowls. Having no prior experience with brown rice, it seems perfectly acceptable to my proletariat palate.
This modern day miracle of convenience also has been a boon to me personally as I am once again trying to lose weight. With endless days of chicken and rice on the horizon and these little grab-and-go containers seem just the trick; particularly as I’ve long had issues with portion size and taking my good self out of the process seems to be a great way to control that part of the equation.
So, this bachelor has a bit of a request for you, my dear reader (yes YOU): How do you make boneless chicken breast less bland? Your suggestions are most gratefully appreciated.
...and then monotony set in.
Wednesday, September 15, 2010
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7 animadversions:
olive oil and balsamic vinegar. . .
lots of freshly grated black pepper and a little grated parmesan. . .
a handful of chopped up coriander, mint and possibly basil. . .
or, converesly, any of those in the rice
back to the chicken
wrap a thin slice of parma ham around it before you bake it. . .
stuff it with a small knob of garlic butter, paint with egg yolk and then cover in some breadcrumbs, then bake it. . .
chop it up into cubes and kebab it with some squares of red pepper, green pepper, a mushroom or two and perhaps a few small tomatoes. . .
mix a spoonful of peanut butter, a splash of ketchup and a little olive oil together, mix well, smear on top of the chicken before you bake it. . .
bake it with a green Thai sauce: make a batch of it (if you don't have a blender, get your ma to do it for you) and just spread a little on the top of the chicken breast before you cook it
instead of chicken breast, get a tuna steak and cook it with soy sauce and a dash of maple syrup and some wholegrain mustard
once a week treat yourself to a small fillet steak and have lashings of horseradish on the side
TA-DA!!!
oh, and everynowandagain try cous cous or tabouleh instead of the brown rice
(-:
XXX
Oh my! Looks like I'll have to go spice, herb and condiment hunting.
First up, I think I wanna try that peanut butter thing...sounds intriguing
mix together some chilli powder, dried herbs (mixed or individual herbs of your choice) and a bit of salt and pepper, then roll the chicken breasts in spice mixture before frying it in some extremely healthy oil (um, sunflower? rapeseed?). When it's cooked, rest in a warm place and stir a bit of stock and wine into the brown bits on the bottom of the frying pan and simmer for a minute or two. Pour over the chicken.
Bash up some garlic, fresh ginger and olive oil with a bit of salt and pepper and rub it all over the chicken. Fry or grill.
Stuff it with inukshuk's herbs.
Ohgosh.....she sure offered up a whole bunch of solutions.
I'd just offer lemongrass and a touch of garlic and butter.
But that's cuz I like lemongrass and I never knew it! Might have to have a go at the balsamic vinegar--I love that stuff! :-)
Oh-and I ordered Hector. *sigh* Bit late, perhaps--but he's ordered just the same.
olive oil and garlic are nice, with maybe a few mushrooms. And if you add chicken stock instead of water to the minute rice (or a splash of wine or greek dressing) it'll have a lot of flavour, just to vary it up a bit
Yes...chicken...
You can always toss it in a pan with a bit of olive oil and garlic with some red wine and green onion...if you're not feeling too cheffy you can add a bit of greek salad dressing to a chicken breast while you cook it instead- it adds a lot of flavour and is a lot simpler than trying to make your own sauce.
If you marinate chicken in a ziploc bag in the fridge for a while before you eat it it has tonnes of flavour when you just fry it up in a pan...there's a lot of simple marinade in the interwebs...or you can buy some...or use teriyaki sauce.
or just cook it with some red onions and teriyaki sauce...
or set it on top of some slices of onions with some red pepper and slice of lemon and some lemon pepper and wrap in tin foil with a bit of butter or oil - bake it or put that on the BBQ. SO good.
Cube it up with some mushrooms and onions and greek spice, and cook with a bit of lemon juice, then toss with a dollop of low fat sour cream once it's' cooked...
cut it in half and stuff with low fat feta mixed with spinach and some green onions. drizzle with lemon juice and olive oil and bake it.
coat with flour, dip in some mixed egg and then into some ground up almonds and italian seasoning and bake it on a greased cookie sheet, flipping half way thru...crunchie chicken...mmm...
How can you tell I just got back from work and it's 9 PM and I'm staring at my cooking supper waiting to eat it? Now I'm even more hungry :) Soon I will have rice and corn and some trout, wrapped in foil like I said the chicken could be.... Come on trout ...cook...
make sure the herbs are fresh herbs!!!
(is not dried herbs in little bottles - they don't count)
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