I love my rice cooker

I’m writing this out on Thursday night but it will be Friday morning when you read this. Today was a really lazy day. The temperature dropped from 18C on Wednesday afternoon to like -5C this morning. I forgot to close my kitchen window and it got super cold in here. It didn’t help that I woke up with a migraine today.

For the first time since moving in here, I turned on the fireplace during the day. I’m about to turn it back on because it’s still chilly. The thermometer is one of the old ones. At least in my other place, I could see the actual temperature. Here I have to guess. But at least there’s not a draft like I had from the fireplace. Another bonus for having an electric fireplace.

One of my favorite things to do now is to sit by the fireplace and warm my hands. No computer. No phone. I just unplug. Gaze at the “flames” and enjoy. I mean, it’s just an electric heater with flames. But I’ve wanted one of these things for years.

Lunch was lazy with left overs from last night. A disappointing meal. Next time, I’m going to bake this in the oven with chicken thighs.

Creamy Chicken and Asparagus Casserole

I thought this meal would be really good but I was stupid to use those “not real” chicken nuggets. I think it would have been better using chicken breasts or thighs. So, if you want to try this recipe – use this method instead. The dish had a lot of taste thanks to spices, but the texture was not pleasing with the nuggets. Lesson learned.

Ingredients

  • 2 to 3 cups of pre-cooked chicken cut into 1″ cubes
  • 2 cups of asparagus cut into small pieces
  • 1 cup of celery diced
  • 1 cup of mushrooms diced
  • 1 cup of green onions diced
  • 1 can of cream of mushroom or broccoli soup
  • 1 tablespoon of butter
  • 1 teaspoon of minced garlic
  • Salt, pepper, parsley

Preparation

  • Preheat the oven to 350F. Using the stove top and a skillet, melt the butter on medium heat. Add in the minced garlic, celery and onions next. You can use any onion for this recipe. Add in your choices of spices. I used salt, pepper and parsley as usual. Cook for 2-3 minutes.
  • Add in the mushrooms, chicken and a the can of soup. Mix well. Cook for a few minutes.
  • Remove from heat and transfer into an oven safe dish. Bake for 15-20 minutes or until the asparagus is tender.

Optional: you could cook this on the stove top – it just takes longer for the asparagus to cook.

  • Option 2: add breadcrumbs to the top or crackers. Or you can use a pie dish and make this a chicken asparagus pot pie. This is delicious.

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Lazy Rice Cooker Meals

Tonight was a lazy night though. I decided to whip out my $20 Black and Decker rice cooker which was the best $20 I have ever spent. This thing cooks so much. It can fit about 3 to 4 cups of food. That includes 2 cups of rice and added vegetables. I’ve made pasta dishes. And the best soft boiled eggs with this thing. It’s also great for steaming vegetables.

This meal is so easy to make. In less than an hour, I made a vegetable rice , soft boiled eggs and a salad. Now I have lots of food for the weekend.

My favorite thing to do with the rice cooker is this:

Fill the pot up with 2 cups of water, 2 cups of rice and add in vegetables. Add in butter and your spices. Turn the pot on. Cook for 10-15 minutes. You might want to stir it so the rice doesn’t stick to the bottom. Vegetables included in this recipe – celery, broccoli and mushrooms.

I usually use Jasmin sticky rice (like they serve in sushi places) and frozen vegetables like broccoli. I like to add in spices at the beginning of cooking and top it off when the food is ready. This was actually very tasty even without Soy sauce which I forgot to order in with groceries.

Rice Cooker Meals – mostlysingle.com

And so, that’s where we are today. It’s almost time for bed – still trying to get my hours turned around. It was a very quiet kind of day. Isolation is starting to get to me and I’m starting to reach out to former friends just to reconnect with other humans. I’ve never felt this lonely before. But at the same time, I’m not ready to go out into the world.

This weekend I plan on going through my freezer and seeing what I can use for baking. I’d like to try a jam using frozen fruit. The idea is to clean space out so I can do some batch baking and freeze stuff for later on. That way if I’m having a bad day, I can just reheat the food. Easy peasy.

What are your plans this weekend? Do you have a rice cooker or other kitchen appliance you swear on? Let me know in the comments.

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