Ontario lettuce is in the markets! Seeing lettuce on sale at Sobey’s, Metro, and No Frills (about $1.50/head at all three) confirms that things are growing, despite the wet and chilly spring. Yes, I always knew that, and I even have lettuce in my own garden, but I realize that a part of me wasn’t quite sure if this was going to be a “normal” springtime or not. Well, it is, at least, “normal”, if not normal.
This week, I am going to be unconventional in two ways: I am going to give recipes for a whole meal, and I am going to suggest chicken again, even though Michelle just provided a chicken recipe last week. Here’s the deal.
This is a very economical and easy-to-cook menu. I suggest chicken, with rice, and lettuce salad. Using Michelle’s Crispy Chicken Thighs recipe (which I am going to try!) or my very simple alternative, whole chicken legs are on sale at No Frills for .88/lb. (There is some back attached, but I suggest cutting that off and making chicken stock. You will want some nice chicken soup on the next “normal” rainy day, right?) Fancier legs without the back are $2.50/lb at Metro.
My basic oven roasted chicken parts recipe
Preheat oven to 400F
Cut chicken into legs and thighs (other parts if you have them). Season with salt and pepper. Place in a baking tray or roasting pan. A little olive oil optional.
Cook about 35-40 minutes. Juice should run clear when pierced with a fork or knife.
Simplest green salad Note: I love this very simple dressing. Try it, but have your greens how you like them – they are good for you!
Wash a head of lettuce for about 4 people, or less for fewer people.
Tear leaves into a bowl.
Add about a tablespoon or two olive oil (on sale at Metro, $4.99/500ml), salt and pepper to taste, and toss.
Just before serving, toss in juice of 1/2 lemon (on sale at No Frills, 4/$1.88).
Rice Note: This is cooked “latin style”, but feel free to cook rice your favourite way.
Add 1 tablespoon olive or other oil to a small saucepan over medium heat.
For a small group (2-3), add 1 cup rice, a cup and a half for a larger family.
Stir the rice and oil until some kernels begin to brown, about 3 min.
Add two parts water for every part rice (two cups for one cup).
Bring to a boil, cook over low heat (simmering) for 20 minutes.
There is it, a simple, healthy, balanced meal. Don’t forget to make chicken stock out of those back parts. Simply put them in a large pot with several liters water, some onion, carrots, celery if you can afford it (pricey lately, eh?), and a bay leaf, and simmer for an hour. Refrigerate until needed