It makes sense that motel rooms/suites won't use quality merchandise in their rooms, but one fork? One knife? No knives that can actually cut, and really gross looking bowls, etc. I think they need to upgrade. And NO cleaning materials whatsoever.
I know I am in quarantine but I still want to be clean. Just drop some off at the door. I can clean. My bathroom sink is looking pretty disgusting after a week! I have nothing to scrub it with.
For todays recipe I looked into my freezer, refrigerator and cupboard. I had a package of cooked brown basamati rice. A cooked chicken breast.
I also had some fresh carrots, cauliflower and kale. Spring onions and garlic as well. And from the freezer, some frozen green beans.
I also have milk in the refrigerator and Dijon mustard. Plus my sister brought me some rosemary from her garden the other day. I thought I would do a stir fry, using up those things.
A stir fry with pot pie flavours. Obviously if I had a few more herbs I would use them, but rosemary is what I have. Thyme would also be very good.
We loved pot pies when we were growing up. My mom made the best pot pies. She could make a pot pie out of anything and we loved them.
Most of the time any leftovers from a roast dinner got put into a pot pie. Gravy. Meat. Vegetables. We absolutely adored them.
There is no crust in this, but it did embody a lot of the flavours of a pot pie. If I had cream I would have used it instead of milk for an extra touch of richness, but one must use what one must use.
I added some Dijon mustard to the milk to give it more flavor. It worked very well. A touch of rich heat.
I love the flavor of Dijon mustard. I am afraid I have been spoiled forever for really liking North American mustard again. Sorry about that.
If you have regular onions, by all means use them. I don't. Spring onions are not overly oniony in comparison, but they did give a touch of onion flavor.
The size of the stir fry was very generous. I had enough for two generous helpings. You could vary the vegetables according to what you have, as well as the herbs.
I also added celery which I forgot to mention above. Celery goes very well in things like this, I have to say.
Its a fried rice dish with a different flavor. No soy sauce here. Just milk and Dijon.
Overall it worked. I was really happy with the results. Its surprising what you can come up with when push comes to shove.
This is the kind of cookery I really enjoy. Creating something from nothing and not a lot!
I call it cooking by the seat of your pants. Nigel Slater style I guess. That's how he cooks.
I will be glad when my jet lag is over. I am feeling really tired today and quite unwell. Not covid, no temperature, just tired.
Chicken Pot Pie Stir Fry
PrintIngredients
- 1 cooked chicken breast, cubed
- 1/2 TBS olive oil
- 1 package (2 serving size) of cooked brown rice
- 1 small carrot peeled and diced
- 1 large cauliflower floret, broken into smaller bits
- 1 leaf of kale, trimmed and cut into shreds
- a small handful of frozen green beans, diced
- 2 sprig onions, sliced
- 1/4 tsp mixed herbs or rosemary, snipped
- 1/2 cup milk (120ml)
- 1 TBS Dijon mustard
- salt and black pepper to taste
Instructions
- Heat the olive oil in a largish non-stick skillet. Add all of the vegetables and the chicken. Cook, stirring frequently until the vegetables are crispy tender.
- Whisk the milk and mustard together along with the herbs.
- Crumble the rice over the chicken mixture. Pour the milk mixture over top. Give it all a good stir.
- Cover and heat through. Taste and adjust seasoning with salt and pepper as desired. Serve hot!
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchenCreated using The Recipes GeneratorThis is fun! I just love using my imagination and stretching my abilities! I will have to get my sister to pick me up a few more things as I am running low on certain things. It really helps if you have someone to do that for you!
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