But before I get into what I posted for sale, I want to share with you an idea for rice that is very tasty: Paella Valencia. It is a spanish rice dish that is cooked over the stove in a very large open skillet, about 16 inches wide. You need a very large skillet, or the ingredients will not all fit. It uses surprisingly few herbs and spices, yet is very tasty. You will need:
1.5lb chicken legs, thighs, etc.
1 large tomato, seeded and chopped
1 medium onion , finely chopped
4.5 cups of hot chicken broth.
1 cup of cooked grean beans (I use canned, that have been well rinsed)
1 cup of white kidney beans (canned but well rinsed)
1 cup of broad beans (canned but well rinsed)
1 pound of long grain rice (about 2.25 cups)
1 teaspoon of fresh rosemary leaves
salt to taste
You take the chicken and using a cleaver, chop it up into bite sized pieces. Heat 1/4 cup of olive oil in a saucepan over medium heat and brown the chicken in batches. When the chicken is done, remove to a plate and set aside. Spoon off all but 1 tablespoon of the pan juices and turn the heat down to low. Add the onion and tomato and cook over low heat for 30 minutes stiring occasionally. The purpose of this step is to really bring out the flavour of the onion and tomato using the pan juices.
After 30 min have passed. Add the chicken and the stock. Simmer for another 10 minutes.
Then add all the beans, the rice, the rosemary and a bit of salt. Turn the heat up to medium high and cook for 25-30 minutes, checking the rice for absorption of the liquid and taking care to ensure that the rice does not burn. However, some brown crust on the bottom of the pan is desirable. If the stock is absorbing or boiling away too quickly, simply add more from a can or carton kept on hand. When the rice is done let stand 5-10 min.
This is not a quick meal - it will take about an hour and a half with all the prep. But the good news is you can do other things during most of that time, just checking on it as it cooks.
Now for the highlights of what I have listed and am planning to list today: