Chicken and Rice with Broccoli, No-mayo Cole Slaw and the rest of the week

Another week, another whole chicken and some kind of fish, wondering what vegetables to get for the next four nights of dinners.  This whole chicken thing works really well for me.  I separate the white meat from the dark and get two separate meals.  If I'm really running out of ideas, I make stock of the bones and serve soup one night.  So here we go for this week's meals:

Menu:  Chicken and Rice with Broccoli,  Sea Bass with vegetable and rice, Potato Leek Soup with No-mayo Cole Slaw, Matzo Ball Soup with Noodles

Shopping/Pantry:

Whole Chicken

Chilean Sea Bass Steaks

4 Yukon Gold or Purple potatoes

3 fat stalks (or equivalent) leeks 

1 jalapeno pepper

brown miso

green cabbage

red cabbage

5 carrots

celery bunch

onion

apple

broccoli

tomatoes

rice (basmati or brown basmati will do)

canola oil

honey

vinegar

salt, pepper

fresh parsley, thyme, bay leaves, peppercorns

Prep:

Monday:  Peel the skin off the chicken and cut the breasts out, set aside.  Place remainder of chicken in a stock pot with 2 carrots (peeled and cut in one-inch segments), 2 stalks celery cut in one-inch segments, 1 peeled and quartered onion, 1 teaspoon peppercorns, 1 bay leaf, 1 sprig thyme and 1 sprig parsley.  Fill the stock pot with cold water to cover chicken by one inch.  Bring to a boil, and immediately reduce to a slow simmer.  Remove all the foam from the top and allow to simmer for another one and half hours.

Cover the sea bass steaks with brown miso paste and sliced jalapeno; cover tightly and refrigerate overnight.

Prepare Chicken and Rice with Broccoli:

2 chicken breasts, cut in one-inch strips

salt and pepper

1 tablespoon oil

1/2 onion, sliced thinly

2 medium tomatoes, cut in eighths

1 clove garlic, crushed

1/4 cup white wine (optional)

1/2 cup chopped broccoli crown

1 1/4 cup white or brown basmati rice

1 3/4 cup water

Heat the oil in a medium skillet that has a lid until very hot.  Season chicken strips heavily with salt and pepper, and sear in the hot oil.  Reduce the heat and add the onions and cook until the onions are soft, add the tomatoes and wine, if using, and deglaze the stuck bits (with juice of the tomatoes and/or wine).  If using wine, increase the heat and allow to boil for 2-3 minutes to evaporate the alcohol.  Add the broccoli, rice and the water and the garlic, reduce heat and cover tightly.  Cook for half hour until the rice and chicken are cooked through.

Drain the chicken stock into a large bowl, save the cooked chicken on a colander and allow to cool.  Pick the meat off the chicken and save separately.  Cool the stock and save in 1-quart containers.  Keep 2 containers in the fridge for this week and store what remains in the freezer.

Tuesday:  Take the miso and jalapenos off the sea bass and roast in a 450 degree oven for 20 minutes, until done.  Meanwhile steam your favorite veggie and cook a pot of rice on the stove.

Wednesday:  Follow recipe for Potato Leek Soup blogged in February.

Make No-mayo Cole Slaw:

Combine together:

1.5 cups shredded green cabbage

1 cup shredded red cabbage

1 carrot, grated

1 apple, grated

1/4 cup red raisins (optional)

For the dressing, whisk together the following:

1/3 cup mild vinegar such as rice vinegar or champagne vinegar or verjus

1 tablespoon light honey (color)

salt and pepper to taste

Pour dressing on the mixed veggies, cover and refrigerate for half an hour before serving.

Thursday:  Make Matzo-Ball Soup.  Recipe will be posted.