::hands Pie the big NerfBat.:: Go to town!
Bobbio, you’ll ace the certification too. Of that I have no doubt, but I wish you Good Luck anyway.
Mahna, you have me thinking about roast veg now. I see a butternut squash lasagne on my horizon.
To sleep, perchance to dream. So far Sunday can bite me. Awake at 1:00AM, gave up and got up just before 2:00AM, lost all TV channels–well they were all in freeze frame–at 2:00AM on the nose, and finally called head office customer service because our local CSR line rang busy for 45 minutes. The good news (I’m trying hard, here) is that they’re installing brand spankin’ new equipment; the bad news is ETA for go-live is 8:00AM. First up in the DVD player is Flags of our Fathers, [del]and after that I’ll possibly ogle 300 men in codpieces[/del]. Coming back to say no codpieces today, TV is back 2 hours ahead of time! 
Dinner yesterday was Southwest Chicken and Corn Chowder in my effort to use up the package of 3 chicken breasts. This recipe also uses many of the same ingredients as the Madras Chicken Curry. It’s not really a thick chowder; it’s a thin, lightly creamy soup.
SOUTHWEST CHICKEN AND CORN CHOWDER
1 chicken breast, cut into cubes
3/4 red bell pepper, finely diced
1/2 carton chicken stock
1 cup water
1/8 to 1/4 cup half-and-half cream, as you prefer
1 tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
2 cloves garlic, minced
1 small can niblet corn, drained but liquid reserved
1/2 cup uncooked long grain and wild rice
fresh cilantro
1/2 lime
canola oil
Add enough oil to cover bottom of hot skillet or pot (med. high temp). Toss in cubed chicken and salt. Stir a little. When the chicken starts to brown a little, add the drained corn, the bell pepper and the chili powder, oregano, cumin, and garlic–you may need to add a tiny splash of oil. Stir a couple minutes until the garlic and spices become fragrant, then add the chicken stock, the water, juice from the 1/2 lime, the reserved corn liquid and the uncooked rice. Reduce heat, cover and simmer gently for 1/2 hour or until wild rice is cooked through. Remove from heat, add cream and chopped cilantro, stir to combine and serve. (FYI: I use the liquid from the corn to get the balance of hot, sour, salty and sweet. Add a pinch of sugar if you use frozen (and thawed) corn.)
Today’s lunch will have to be Chicken Fried Rice to use up the final chicken breast and the rest of the steamed rice I made for the curry. This oughta learn me not to toss the whole package of chicken in the freezer without separating them first. :rolleyes:
Now that I’m all topped up on the unleaded coffee, I’m feeling kinda peckish so I’m off to forage some brekkie.
ETA: Get well soon wishes to M.Lissar. Hope you stay well, LiLi!
