I was hankering for a chicken and rice dinner, and although I love chicken and broccoli with rice, I wanted something different. I hopped on to Allrecipes.com and found this recipe . We did have to go to the store to pick up the tumeric, since our spice cabinet is a little sparse since it was cleaned out, and we needed more rice, and some chicken base to make broth. Everything else we had at home. it was easy to put together. I couldn't find our gallon size storage bags, so I patted the chicken dry, sprinkled it with salt and pepper, then lightly dredged it in flour instead of shaking it up in the bag. I used a mixture of butter and oil to brown the chicken instead of just butter and I used colored bell peppers (instead of green) since we had some leftovers from the night we made fajitas. Steve really liked it, expecially the chicken, which I will use more of next time because it went fast. I liked it because it was something new but the flavor of tumeric was not really strong or super exotic. Beware though, it does stain things yellow, so be careful.
Another night this week, we tried broiled broccoli. Chris and I saw it on a TV show last week and thought it looked tasty. Cut some fresh broccoli into some bite size florets with part of the stem and spread it out on a baking sheet. Toss it with some oil (vegatable, canola, or olive), just enough to coat. Sprinkle with some coarse salt. Place under the broiler until the broccoli starts to brown and is at desired tenderness (I like mine quite crisp). Pull out of the oven and sprinkle with lemon juice. I like how broiling it carmelizes the broccoli a bit, so it's not so bitter. This got both Chris and Ro to eat their veggies.
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