Cooking Class with Liz
Liz and I had our second cooking class together on Sunday, but this time I was leading the way. Liz made an excellent warm chicken salad that I will definitely make again – it would be perfect for luncheon (must share with Mummy). She found it on Kraft Canada under the healthy living section and liked the sound of all the flavours, which is the first rule of thumb for any good cook:
- 1 cup seedless red grapes, halved
- 2/3 cup cooked brown rice (i.e. 1/3 uncooked)
- 1 cooked chicken breast, chopped (Liz pan fried two breasts with oregano and onion powder)
- ¼ cup walnuts
- 2 Tbsp. Kraft Calorie-Wise Italian Dressing
MIX all ingredients lightly in medium bowl. Serve immediately or cover and refrigerate until ready to serve. Serves 2.
Cooking Part II
For her lunches this week, we did a one-pot chicken with caramelized onion and broccoli. We modified an almond chicken recipe because she had run out of rice. Gosh it smelled good. She learned the difficulty of making your lunches on weekends – smelling the goodness while it’s hot and then putting it in the fridge:
- 8 boneless skinless chicken thighs (1 lb./450 g)
- ½ cup chicken broth
- 1 onion, chopped
- 2 cups green beans (trimmed & halved) or a similar veggie, like broccoli
- ¼ cup sliced almonds to garnish
COOK chicken and onions in 1-2 tsp oil in large nonstick skillet on medium-high heat for 4 min. on each side or until browned on both sides. STIR in broth; bring to boil. Cover. Simmer on medium-low heat 10 min. Add beans; cook 5 min. or until chicken is cooked through. TOP with almonds and serve warm with a side of your favourite starch. Serves 4.
