City Slickers
"Life is a great big canvas; throw all the paint you can at it." - Danny Kaye
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Kid Talk
Noah said a couple of funny things today. It is interesting how his mind works, or doesn’t understand how the world works.
1. We were walking out from picking up Eli from school:
Noah: “When is spring?”
Me: “It’s in March.”
Noah: “Oh, if you start marching really fast we can bring spring.” Proceeds to start marching and wondering why I’m not.
Me: “Not like that really. You know, like March, the month, January, February, MARCH….”
I foresee this conversation occuring again. He’s starting to learn his days, not on the months yet.
2. While reading Poppleton with Kyle tonight:
Kyle: “Goats eat everything.”
Noah: “Like people?”
So funny, so clueless, so sweet and innocent sometimes.
At a hockey game a couple of weeks ago.
Monday – Roast Chicken and Vegetable with Almond Pilaf
All the grease...is good!
Roast Chicken and Vegetable with Almond Pilaf
(Rachel Ray magazine Oct.2009)
One 5 pound chicken, cut into 8 pieces
2 onions, halved
4 carrots, halved crosswise
1/4 cup extra-virgin olive oil
Salt and pepper
1 1/2 cups long-grain rice,rinsed
One 2-ounce package almond slivers (about 1/2 cup), toasted
1/4 cup chopped flat-leaf parsley
1. Prehead the oven to 450. Arrange the chicken, onions and carrots in an even layer on a foil-lined baking sheet. Toss with the olive oil and season with salt and pepper. Roast, turning the baking sheet halfway through, until the chicken juices run clear when the chicken is pierced, about 35 minutes.
2. Meanwhile, in a medium saucepan, bring the rice and 1 1/2 cups salted water to a boil. Lower the heat, cover and simmer until the water is absorbed, about 20 minutes. Remove from the heat and let rest, covered for 5 minutes. Fluff with a fork, then stir in the almonds and parsley; season with salt and pepper. Transfer to a platter, top with chicken and vegetables and spoon the pan juices on top.
Thoughts:
This was a good one! It required little baby sitting, there was lots of food, and the pan juices over the rice are delicious and quite unhealthy. One thing I would change would be to add double or triple the carrots. There weren’t enough to go around. I also tossed the veggies in a bowl first, laid those on the baking pan, then tossed the chicken in slightly less than a 1/4 of a cup olive oil in bowl as well. It was easier than trying to toss everything on the baking pan. The almonds were also a nice, nutty crunch in the rice, paired nicely with the pan juices.
Meal Planning Monday
Here’s the plan for this week:
Monday – Roast Chicken and Vegetables with Almond Pilaf (Rachel Ray – Oct. 2009)
Tuesday – Creamy Chicken-and-Rice Soup (Rachel Ray – Oct. 2009)
Wednesday – Smoky Beef Tacos (Weight Watchers Now and Later cookbook)
Thursday – Beef and Bean Sloppy Joes (WW – Now and Later cookbook)
Friday – Sandwiches and Chips
That’s the plan, and I’m gonna try to stick to it again.
The Challenge
Twitter: @sarafree- Kiddo got a silly band today. I think I like them as much as he does : )
- @Mofthesea Ha! like the Bondage Baby.
- @Rikki Thanks! It's great that you still remember. Moms are filled with so much mommy knowledge!
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