Brrrr…How cold is it in your neck of the woods? My area is in a deep freeze…we had temperatures of –8C when I woke up at 9am, but the wind-chill made it feel more like –15C. Now I know it’s probably much colder where some of you live, but we are not used to these temperatures. At least it was a sunny day today. They are calling for some more snow tomorrow night and into Saturday before the rain hits and the temperatures go back up.
So my day was more or less productive. In my school district we get paid days off to work at home on report cards or to do other teacher prep, such as visiting other colleagues in their classrooms. I got my reports started, but then had an appointment with the Bank for RRSP’s and also a doctor’s appointment this afternoon. I was not looking forward to the doctor’s visit as it was time for a physical, but it went well, so no complaints. (I was anxious since it was a male doctor, but he was great about it). After my appointment I had to go to the school to prepare for tomorrow, so it was well after 5pm by the time I came home.
And what was for dinner you ask? Rosemary Vanilla Chicken with a Medley of Rice
ROSEMARY VANILLA CHICKEN WITH A MEDLEY OF RICE
How to make
This one is an easy creation. And come to think of it…another GF and Dairy-Free meal…..First you will want to prepare your ingredients.
- 1 onion, chopped
- 2 cloves garlic, chopped
- 450g chicken, boneless, skinless and chopped (you can use thighs or breasts..your choice)
- 3 cups of spinach, chopped
- 1 cup dry white wine
- 1 cup low sodium free-range chicken broth
- 2 Tbsp Sorghum flour and some broth to make a thickening agent
- 1 vanilla bean
- 2 tsp fresh rosemary
Chop the onions and garlic. Cut up your chicken into smaller pieces. Heat up some oil in a wok and add your chicken. Cook until chicken gets brown. Then add your onions and garlic.
Continue to cook until most of the liquid is cooked up. Then add your broth and wine and bring to a boil. While boiling, prepare your vanilla bean and the rosemary.
Slice your vanilla bean lengthwise and scrape out the paste. Also chop up your vanilla bean into small pieces. Add this to your chicken. Also chop up your fresh rosemary and add to your chicken.
Now chop up your spinach and add it to the pot as well. Stir well and continue to cook for about 5 minutes. Then reduce heat on low and keep warm until ready to serve.
I served mine over a bed of rice. I love my rice….. it looks like this in the package, but turns all purple after cooking.
Now that I’m finished with dinner, it’s back to report cards. Oh how I love this time of year.
I’m glad tomorrow is Friday. My student teacher visits for the first time tomorrow as well, so here’s to hoping the kids cooperate and are on their best behaviour.
Not sure how much time I’ll have for blogging this weekend…. we have a school function to attend Friday night…I’m at the pool all day Saturday to recertify for my lifeguarding (I hope I pass)…then back to the rec center Saturday night for a hockey game. I’m going to be one tired cookie by the end of the weekend, that’s for sure.
Anybody have exciting weekend plans?
Have a great night….