Dicing
Recipe Name: Rice Casserole
Ingredients:
1/2 vidalia onion
1 stalk of broccoli
olive oil
white rice flour
2% milk
extra sharp white cheddar cheese
brown rice
1 lb ground chicken breast
salt
pepper
Quebec beef spice
butter
Process:
1) Rinse off, peel, and dice onion. Save for later.
2) Rinse off and chop up broccoli into smaller florets. Save for later.
3) Add a pinch of salt to 2 boiling pots. I had about 3 cups of water in both pots.
4) Add half a table spoon of oil to a pan. This is where the main dish will be. Bring both pots to a boil.
5) Add broccoli to one of the pots and 1 cup of rice to the other pot.
6) Add diced onion, ground chicken, about a teaspoon of beef spice, and a dash of salt to the pan. Stir frequently.
7) When the chicken turns lightly brown, drain the grease into a jar or onto a napkin for disposal such as I did. Dump the broccoli into a strainer when it's done. Feel free to rinse out and use this pot for the next step.
8) To make the cheese sauce, add about 1 1/2 cups of cheddar cheese, 2 teaspoons of butter and 2 cups of milk in another pot. Whisk 2 tablespoons of white rice flour into the pot.
9) Add rice and broccoli to pan, then add the cheese sauce to the combination and voila!
Reflection:
Dicing was the focus of week one. An onion was cut into 2 halves. One half was saved for later use while the other half was diced for this recipe to help with thorough cooking. I wasn't quite as efficient in dicing the onion as I would have liked, as it fell apart on me after cutting down the veins.
This recipe should take about 30 minutes but it probably took me a little longer with preparation. I didn't have 2% milk so I substituted whole milk instead. I had to drain some of the water from the rice since I had a little too much. I used organic, cage-free chicken but it wasn't necessary.
This was a new recipe for me, courtesy of my partner's mom, and I found it difficult to attempt to describe things like length of cooking, or how to know when certain things are done. It turned out pretty well in the end though.
My pantry:
I live in an apartment with my partner so our pantry is pretty well stocked. She is a Celiac so all of our items are gluten friendly (except a small gluten area of mine, but that's not in the pantry). We have milk, eggs, gluten free flour... we are currently lacking on bread. We have a ton of different pastas, beans, and lots of vegetables.
Recipe Name: Rice Casserole
 |
| Slice and dice |
 |
| Draining the mix |
 |
| Adding the rice |
Ingredients:
1/2 vidalia onion
1 stalk of broccoli
olive oil
white rice flour
2% milk
extra sharp white cheddar cheese
brown rice
1 lb ground chicken breast
salt
pepper
Quebec beef spice
butter
Process:
1) Rinse off, peel, and dice onion. Save for later.
2) Rinse off and chop up broccoli into smaller florets. Save for later.
3) Add a pinch of salt to 2 boiling pots. I had about 3 cups of water in both pots.
4) Add half a table spoon of oil to a pan. This is where the main dish will be. Bring both pots to a boil.
5) Add broccoli to one of the pots and 1 cup of rice to the other pot.
6) Add diced onion, ground chicken, about a teaspoon of beef spice, and a dash of salt to the pan. Stir frequently.
7) When the chicken turns lightly brown, drain the grease into a jar or onto a napkin for disposal such as I did. Dump the broccoli into a strainer when it's done. Feel free to rinse out and use this pot for the next step.
8) To make the cheese sauce, add about 1 1/2 cups of cheddar cheese, 2 teaspoons of butter and 2 cups of milk in another pot. Whisk 2 tablespoons of white rice flour into the pot.
9) Add rice and broccoli to pan, then add the cheese sauce to the combination and voila!
Reflection:
Dicing was the focus of week one. An onion was cut into 2 halves. One half was saved for later use while the other half was diced for this recipe to help with thorough cooking. I wasn't quite as efficient in dicing the onion as I would have liked, as it fell apart on me after cutting down the veins.
This recipe should take about 30 minutes but it probably took me a little longer with preparation. I didn't have 2% milk so I substituted whole milk instead. I had to drain some of the water from the rice since I had a little too much. I used organic, cage-free chicken but it wasn't necessary.
This was a new recipe for me, courtesy of my partner's mom, and I found it difficult to attempt to describe things like length of cooking, or how to know when certain things are done. It turned out pretty well in the end though.
My pantry:
I live in an apartment with my partner so our pantry is pretty well stocked. She is a Celiac so all of our items are gluten friendly (except a small gluten area of mine, but that's not in the pantry). We have milk, eggs, gluten free flour... we are currently lacking on bread. We have a ton of different pastas, beans, and lots of vegetables.
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