Afghan Rice with Chicken

We haven't posted in a while, but I wanted to share this recipe given to me by a good friend. I'm sure the first time I had it was over at this friend's house for a Friday night meal. A group would often gather at his house for the end of the week, with good food and good conversation long into the evening. This recipe, while having a few steps, is well worth the tiny extra bit of effort. The flavors from the spiced poached chicken along with the rice, carrots and raisins are amazing. A wonderful dish for Autumn.

We're enjoying it tonight—a Friday—with some good friends. I hope it becomes a favorite for you, too.

Afghan Rice with Chicken Serves 6-8

—Sauté 1 onion in 1/2 cup of olive oil till brown. Reserve oil.

—Poach chicken pieces (your choice—I use whole chicken cut up) in water to cover. For every 2 cups of water add 1 tsp of salt and 1 1/2 tsp of mixed spices (1/2tsp cinnamon, 1/4tsp cloves, 1/2tsp cumin, 1/4tsp cardamom). When cooked, set aside chicken and cover to keep warm. Reserve broth.

—Heat 1/4 cup of olive oil, 1 tsp sugar. Simmer 2 carrots, cut in toothpicks, remove. Simmer 1 c of raisins till swollen. Reserve oil.

—Cook 2c of rice in 4 cups of liquid (onion oil, carrot oil, broth & water as needed) with 1 tsp of salt and onions; about 20 minutes. Pour into large serving bowl.

—Sprinkle carrots and raisins over rice and place meat on top to serve.

Quick Homemade Chicken Noodle Soup

This recipe started with Angela (not sure where she got it). It became Nena's favorite and ours too! The best thing about this recipe is how it uses what you have leftover in the pantry. Use up wilty veggies and those small bits of pasta that accumulate in the cupboard. I love to make this with rotisserie chicken from the grocery store, but you can use up any chicken breast

ingredients:

8 cups of chicken stock (or water plus bouillon)

1-2 onions

1-2 cloves garlic

2-4 carrots

2-4 celery stalks

3 bay leaves

parsley, poultry seasoning, Frankenmuth seasoning (if you can get it!)

1 can cream of celery soup

precooked diced chicken breast

noodles

Bring stock to a boil and add all the veggies cut up to desired size. Add bay leaves and season to taste. Add celery soup and chicken. Cook pasta to desired firmness. Fill bowls with pasta and ladle soup on top and enjoy!

Baked Oatmeal

This is a comforting warm breakfast option that truly hits the spot! The leftovers were fabulous the next day as well. A great, healthy and wholesome breakfast option.

Baked Oatmeal from Simply in Season

2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1/3 cup raisins (or other chopped dried fruit; optional)
3 tablespoons chopped walnuts (optional)
1 cup milk
1/2 cup applesauce
2 tablespoons oil
1 egg (beaten)

1 tsp cinnamon

Combine oats, brown sugar, baking powder, and optional dried fruit and nuts in a medium bowl. Combine milk, applesauce, oil and egg in a separate bowl. Add to oat mixture; stir well.

Pour into a greased 8 x 8-inch baking pan. Sprinkle cinnamon on top. Bake in preheated oven at 350F for 25 minutes. Serve warm with milk. Serves 3-4.

This recipe can be prepared quickly in the morning by mixing the dry ingredients and wet ingredients separately the night before. Combine and pop in the oven as soon as you get up. Leftovers keep well in the refrigerator and can be reheated in the microwave in individual bowls.