Untitled Improvisations

Here are two delicious fast things to do with a saute pan. They're somewhere between risotto and stir-fry, and have infinite flexibility. The 28th and 29th saw improvisational cooking at its best.

Day 1:

Saute some of the minced garlic in olive oil until fragrant, then add chicken. Cook until just brown on the outside and set aside. Saute more minced garlic, then chopped onion, carrot, and celery (about a cup each?) and saute some moe. Without adding water, add about 1 c chopped tomatoes and boil with 1 tsp oregano, dried basil, rosemary, thyme, and a bit of black pepper.

Add chicken and rice (how much depends on how many veggies you use). Cook, stirring often, until the chicken is cooked through and everything is nice and hot and well blended. Serve with heavy whole wheat bread. :)

(Sorry it's a crappy picture; the flash was misbehaving and I was hungry!)

Day 2:

Brown the chicken in sauted minced garlic like day 1, but with the addition of Famous Dave's Country Roast Chicken Seasoning. Remove, add more olive oil and minced garlic to the pan, and saute the already cooked broccoli for a minute, then add cooked brown rice and browned chicken to the pan. In lieu of canned cream of whatever soup, I added a 1/4 c (skim) milk and about 3/4 c grated cheese (mostly cheddar, but also some romano to use it up), and lots more of the chicken seasoning.

(Easy, efficient way to grate cheese. These guys are infinity times better than the box kind.)

(This guy reminds me of  Gavroche singing "Little People" from Les Mis)

Cook, stirring often, until the chicken is cooked through and everything is nice and hot and well blended to creamy deliciousness.