Dinner is Served

So, as part of my efforts to eat a little healthier and eat in more, I'm going to force myself to cook, regardless of how tired I feel. I'm sure my car mate won't mind occasional stops at the grocery store on the way home.

Tonight was Orange Ginger chicken, Spanish Rice and mixed greens. The timing was quite good, as I was able to prepare the chicken while the rice cooked. The only thing I wish I had done is added the bacon to the Spanish Rice, cause let's face it. Bacon makes any dish better. I was also very impressed with the canned tomatoes I got. Originally the recipe called for a 28 oz can of tomatoes (stewed/diced), but upon family refinement, it got changed to a 14 oz can of tomatoes and a cup of water. Let me tell you, 14 oz cans of tomatoes are not the preferred package, so I was quite thrilled to get a tin of cherry tomatoes.

Serdad's Spanish Rice
6 slices bacon
1 medium onion finely chopped
1 medium green pepper finely chopped
14 oz can tomatoes
1 cup water
3/4 cup uncooked rice
1 tbsp Lea & Perrins Worchesterfield sauce
1 tbsp brown sugar
1 tsp salt
1 tsp chilli powder (it's not a spicy rice)

1) Cook up the bacon ahead of time and set aside. Reserve one tsbp bacon fat.
2) Sautee the onions and peppers in the bacon fat.
3) Add rest of the ingredients, and bring to a simmer.
4) Cover and simmer for 30 minutes, with an occasional stir. Break up some of the tomatoes and leave some whole.

For the Orange Ginger Chicken, it's Mmm... Mmm... yummy. When looking for marmalades, I try to find the most English one I can. In this case Wilkin and Sons, whose ingredients are sugar and oranges. Now that's some good eatin'!