Big news guys… I MADE RICE. I have problems as you all know with patience so the best way to make rice is when you aren’t hungry and have time to kill. So I made about a cup worth of dry rice so thats what like 8 servings or something. There is a ton thats all I know. I used Lundberg Wild Blend and cooked this in chicken broth instead of water. So for this I brought 1 cup of rice and 2 cups of broth to a boil, reduced and covered for 45 minutes (didn’t peak once), removed from heat and kept covered for 10 more minutes. Look at all that rice! Oh happy day.
Once the rice was chillen for 10 minutes I started in on dinner. I started off with some onions in a hot pan with a little bit of EVOO. I had 3oz of chicken I needed to use up so I cut it up, seasoned with salt and pepper and added to the pan once the onions were starting to turn brown. A few minutes later I added in some corn. Fast forward to the chicken being pretty much done add in as much spinach as you would like and a splash of chicken broth, a hefty squirt of Koop’s Arizona Heat and a few shakes of crushed red pepper. If you have not tried Koop’s I’d recommend it. I fricken love this stuff. So much so that when I moved to Virginia from Maryland I realized that Koop’s wasn’t carried in any grocery stores in VA I went back to MD and stocked up on about oh 6 bottles.
Once the spinach is wilted and the sauce has been reduced a bit your dinner is ready! Serve with a 1/2 cup of prepared rice and voila! Dinner is served!
As I mentioned earlier this week I was bequeathed a head of cabbage. Seeing that is 90 degress out I needed to do something besides make soup. So being incredibly creative, dur, I decide to to a fridge clean out and make my no mayo slaw. This recipe is a adaptation of one that my dad came up with forever ago. I leave out the only calorie heavy things in it so its ridiculously healthy and a great way to use up the cabbage!
So what you will need:
1# bag of cabbage & 1/2 cup of carrots
1# bag of classic slaw mix
Half a cabbage (what I used) sliced up thin
Red Onion (1/8-1/4 cup)
1/3 cup of sugar or your favorite substitute – I did a 1/3 cup filled maybe half full of splenda, I would suggest a smidgen less
1 tsp celery seed
1/2 cup white vinegar
1/2 tsp salt
1 tsp dry mustard
some fresh ground pepper
1/2 tsp crushed red pepper
1/4 cup vegetable oil (I omit this all together)
So if that wasn’t confusing enough with all the “Ors” I’m going to throw in another curve ball! For vegetable I just used half a cabbage, some broccoli (stalk included) and the red onion. This is a kitchen clean up remember? AKA I’m not shopping to make this fit the recipe, the recipe will fit my fridge! So to start this you want to mix cabbage / whatever veggies you are using with the sugar and celery seed.
In a microwave safe container – 2 cup pyrex was my weapon of choice – combine the vinegar, salt, dry mustard, black and red pepper. Microwave on high for 1 – 2 minutes to bring to a boil and dissolve the salt and mustard. Mix. If you want to add in the oil you would do so now and microwave for another 30 seconds. I don’t bother with the oil like I said earlier. Next dump the mix over your cabbage and mix well. The heat will wilt everything and that is good. Put in the fridge covered for at least a few hours before serving. Day old is the best!
Its so purple!
In work out news! I did make it on the 3 mile run and body weight goodies on Saturday so that was good. I did the 3 miles in 24:30!! I have been trying to get sub 25 for a while now so I was super happy! I have soccer tonight and Thursday so that will be great. I will fit in weights today and then hopefully Tuesday and Wednesday. This Tough Mudder is creeping up, only 27 more days! YOWZA.
Did every one else have a good weekend? Hit any goals or set any PRs?