recipe for a low spoon day
Due to nearly a week of mystery!fever (low grade, starts daily around noon, no obvious cause), I am running very, very low on spoons. (UTI ruled out, labwork in process to explore Other Things.)
However! I am happy to report, that my forethought, as this was coming on but not as exhausting as it now is, paid off. A few days ago I made crockpot Arroz Con Pollo, Cuban style as learned in New York City.
1. sautee onions and peppers. Cuban style that I learned says green only, but I a frozen "fajita mix" for this one.
2. brown chicken pieces, light or dark as you prefer. I used a whole, kosher, organic cut up chicken.
3. pop it all in the crockpot with 2 cups of brown basmati rice and either water or chicken stock. General rule is 2/1 liquid for rice, with a bit extra for the chicken and vegetables. You can always add liquid along the way if it gets too dry.
4. season as you like. I used dried garden parsley, cumin, and a mix I'd gotten at the Growers Market that included turmeric, rose petals, and saffron. Normally garlic would be part of this, but I have a food allergy.
5. cook for many hours. Add liquid as needed. Normally I would not cook this long, as the rice falls apart, but in this case, the porridge texture was exactly what I was going for, so I made it very soupy.
6. Turn off heat on crockpot. Add a package of frozen peas, and a can or bottle of green olives. If you haven't otherwise salted, use the liquid from the olives as your salt ingredient. (Kosher chicken is pre-salted, so I didn't add salt otherwise).
This has just proved to be the ultimate comfort food.
However! I am happy to report, that my forethought, as this was coming on but not as exhausting as it now is, paid off. A few days ago I made crockpot Arroz Con Pollo, Cuban style as learned in New York City.
1. sautee onions and peppers. Cuban style that I learned says green only, but I a frozen "fajita mix" for this one.
2. brown chicken pieces, light or dark as you prefer. I used a whole, kosher, organic cut up chicken.
3. pop it all in the crockpot with 2 cups of brown basmati rice and either water or chicken stock. General rule is 2/1 liquid for rice, with a bit extra for the chicken and vegetables. You can always add liquid along the way if it gets too dry.
4. season as you like. I used dried garden parsley, cumin, and a mix I'd gotten at the Growers Market that included turmeric, rose petals, and saffron. Normally garlic would be part of this, but I have a food allergy.
5. cook for many hours. Add liquid as needed. Normally I would not cook this long, as the rice falls apart, but in this case, the porridge texture was exactly what I was going for, so I made it very soupy.
6. Turn off heat on crockpot. Add a package of frozen peas, and a can or bottle of green olives. If you haven't otherwise salted, use the liquid from the olives as your salt ingredient. (Kosher chicken is pre-salted, so I didn't add salt otherwise).
This has just proved to be the ultimate comfort food.