Grandma K's Chicken And Rice

 I grew up eating this and so did my Mother and her 10 siblings. My Mother made it for me and now I make it for my kids. My Grandmother was so good at making something from nothing and filling all of her hungry bellies with great tasting food. Another family favourite, my kids love it. This was her recipe.

Start with chicken pieces. I like skinless thighs and drumsticks. Use whatever your family prefers. Use only bone-in chicken, you need the bones to make great tasting broth to cook the rice in.

Coat the chicken with a couple tablespoons of flour.

Brown the chicken pieces in a few tablespoons of canola oil. Salt and pepper both sides of the chicken.

Cook on medium high heat, until the chicken is browned and there is a brown crust on the bottom of the pan

Add rice and water. Scrape the bottom of the pot to release the brown bits. Add 1/4 teaspoon of salt.Taste the water and make sure that there is enough salt, rice absorbs salt as it cooks. The water needs to be almost as salty as sea water. Bring to a boil. Reduce heat to low, cover and let the rice cook for 20 minutes.

After 20 minutes the rice will be tender. Dinner is served. A side salad goes really well with this.

My biggest critic. Quality control.

Thumbs up! 

Watch Seth and I make this on You Tube.

Chicken and Rice
Serves 6

7-10 pieces bone-in chicken
2 tablespoons all purpose flour
1/4 cup canola oil
1/2 teaspoon salt(divided)
1/4 teaspoon pepper
2 cups rice
4 cups water

Coat the chicken pieces with flour. In a Dutch oven, brown the chicken in the canola oil on medium high heat. Salt and pepper both sides of the chicken, about 1/8 teaspoon of salt on each side. It is important to have golden brown bits in the bottom of the pan, this makes for super flavour. Add the water, and remaining salt and pepper. Taste the water and add more salt if necessary. Bring the water  to a boil, reduce heat, cover and simmer for 20 minutes. The rice should be tender after 20 minutes. Serve with a side salad.

Baked Spaghetti Casserole

Cooking with kids. Teaching your kids how to cook is such a valuable life skill. They will be much less likely to eat prepared food that is full of preservatives if they know how to cook. They will eat out less as well, which will save them money.

Three principles to think about when cooking with kids

1. Start simple. Start with basic food. Simply prepared with only a few ingredients. Advance them as they are able. We make lots of pasta. My guys looooove pasta.

2. Make food that they love. Let them choose. They will be more willing to be in the kitchen if they can make something that they really like. Teach them about nutrition, food science and math as you cook together.

3. Let them practise. Let them cut, stir, mix, roll, grate, etc. Yes, sometimes they might cut themselves and for sure they will make a mess. It's OK. They will most likely not cut their fingers off. Our Mothers and Grandmothers did not become great cooks overnight. Practise, practise, practise.

This is one of my kids favourite comfort meals. I don't usually make a lot of things with condensed soup, but sometimes you just can't improvise. Make sure that you read the labels. Amy's brand makes good organic, natural soups (and other products)

This is a one pot dish. Start by cooking 400 grams of spaghetti in a large amour of lightly salted water. Cook the pasta until it is soft on the outside but still a bit firm in the middle.

While the pasta is cooking, chop the veggies. Dice one onion and one green pepper. My son is honing his chopping skills here. Make sure that your helpers have sharp knives to cut with. It is easier to cut yourself with a dull knife than it is to cut yourself with a sharp one. That being said, the bandaids aren't too far away.

When it is ready, drain the spaghetti.  Just leave it in the colander for now. 

In the same pot, brown one pound of lean ground beef or turkey.

Add the onions and the peppers. Sauté the veggies until they are soft and the onions are translucent. Add the garlic, sauté for a minute. Add the soups, the drained pasta and 1/2 can of water.

Mix to combine

Just keep stirring

Just keep stirring. 

Everything is coated with the 'sauce'

Put the whole mixture into an 8 cup baking dish that has been sprayed with cooking spray. Top with grated cheddar cheese.

Bake in a 350 degree oven for 30-45 mites or until the cheese is golden and it is heated through.

Yummm. Comfort food.

Watch my son and I make it on You Tube. Cooking with kids. It's great!

Baked Spaghetti Casserole

400 grams spaghetti, cooked rinsed and drained
1 pound lean ground beef or turkey
1 onion, chopped
1 green onion, chopped
1 clove garlic, minced
1 can condensed tomato soup(choose one with no preservatives or other nasty things)
1 can condensed cream of mushroom soup
1/2 can water
1 cup grated cheddar cheese

In a large Dutch oven brown beef, stirring occasionally, over medium high heat. Add onions and green pepper. Sauté for a few minutes until the onions are translucent. Add garlic and sauté for 30 seconds. Add soups and water. Add cooked spaghetti. Combine everything. Put entire contents into a greased, 8 cup, oven proof casserole dish. Top with grated cheese.

May be prepared to this point, covered with plastic wrap and refrigerate. Let sit at room temperature for 30 minutes before baking.

Bake at 350 degrees for 30-45 min or until bubbly and browned.