Day 3: The Spice of Life

I know one of the weak areas in our home storage are herbs and spices, but mostly spices. I just don't use either very much, so when a recipe calls for it, we generally have to go buy it. Ironically, DD19 and I had just been in a natural foods grocery store a couple of weeks ago and one of the magazines had an article on "basic cooking herbs:" Basil, Cilantro, Mint, Oregano, Parsley, Sage, Chives, Thyme, Rosemary, Tarragon. YMMV (Your Mileage May Vary), but I figure it's a good indoor starting place. 

I was so excited to see this recipe by Chef Brad Petersen. Until I realized I had no paprika, and as I said, I'm so not a winging it kind of cook. I was really bummed, because I have everything else. I guess I can make it without it, but you know how it is....

Brown Rice and Chicken

2 chicken breasts, diced, uncooked
1 T extra virgin olive oil
2 T smoked paprika (I guess any kind of paprika would do)
2 T Tuscan sunset (herb blend, I guess any italian seasoning would do)
4 c. vegetable (or chicken) stock
28 oz can fire roasted crushed tomatoes
3 c. long grain brown rice, uncooked
1 c. corn, frozen (I'm thinking you could use canned, FD or fresh too)

1. Turn on electric pressure cooker
2. Brown chicken in EPC
3. Add seasonings to chicken and cook for a few minutes
4. Add in the rest of ingredients and combine
5. Place lid and lock lid in place.
6. PC on high for 20 minutes. (I think that's long, but evidently brown rice needs it.)

Anyway, a 1 pot meal. I was out of the tomatoes (in that quantity) as well, so it will have to wait for another day. I also don't have sourdough starter, so I couldn't make this wonderful looking bread:

Black Bean and Quinoa Bread

1/4 c. fresh ground black bean flour
1 c. hot water
1/2 c. sour dough starter
1/2 c. cooked black or red quinoa
4 T olive oil
4 T agave sweetener
2 t. salt
1 T yeast
2-3 c unbleached bread flour

1. Combine all ingredients and only half bread flour, placing yeast on top of the bread flour.
2. Add more flour until dough pulls away from mixer, then knead for 6 minutes.
3. Let rise on parchment paper lined pan or stoneware.
4. Preheat oven to 400 degrees F, then drop to 350F and bake for 20-25 minutes until done. This bread was done artisan style.

Again, it's the "one ingredient/spice/herb" that I don't have. I guess (chime in here bread bakers) I could just leave the sour dough starter out, and make just "regular" bread with bean flour and quinoa?

DD19 and I decided when we saw the list that we would start growing these herbs indoors and now I can see I need to come up with a basic spice list as well (welcome all comments!!) We purchased red kale seeds while we were at that store, so as soon as the store ban is lifted, we'll go purchase some potting soil and get the kale started.

Pretty slow day, but as the saying goes: "no news is good news."  Until next time, vaya con Dios.