|Arroz con Pollo Peruano has become a go-to one pot meal. Simple and tasty, it's satisfying soul food.|
A breath: We all just want to be "seen"
My evening yesterday turned out so differently than my morning. I have Oprah to thank for it.
Do you ever have one of those days where you just want to stay in bed?
That was my morning yesterday. After four days of fighting through a migraine, I finally got ahead enough at work to be able to stay home and nurse it. I stayed in my darkened room until about 1pm, leaving my room only long enough to open the back door for Starbuck to bask in the sunlight and go potty. Then around 3, I finally got dressed and dragged my butt – and Starbuck's – out for a quick errand to the pet store for treats and flea medicine for her.
|Starbuck sleeping on the pillow next to me. She stayed by my side the entire time I nursed my migraine in my darkened bedroom yesterday. I love this fur child of mine more than I thought I ever could.|
Upon our return, it was back to the sanctuary of my dark bedroom with my fur child curled up next to me.
It was also the first day in a while where I stayed off the computer. Ok, so yes, I did check the alerts on my iPhone but no computer launched until about 11pm. That is pretty darn good for me as I'm totally a tech addict.
No TV either until it was time for Oprah's Lifeclass. Which by the way, is an awesome show!
Do your eyes light up when…
The lesson yesterday: Do your eyes light up when a loved one comes into the room? Do you take a moment to "see" them and acknowledge them?
It was a good reminder to slow down and listen. Even the people on the peripheral can really be impacted by a simple acknowledgment: the checkout girl at the grocery store; the man who delivers your water; the fellow employee at work whom you pass in the hallway several times a week…eye contact, a smile and a simple "Hello" can really go a long way.
Tonight's episode will tackle this statement: If you want something you've never had, then you have to do something you've never done.
Profound stuff people. I love how it gets me thinking, reflecting and more importantly, driving me to action by applying some of the lessons in my life.
So, with my migraine manageable and another episode of Oprah's Lifeclass behind me, my mood was lifted, my mind a little clearer and my resolution to continue living my life with intention and gratitude renewed.
A bite: Dinner time can be a pain when you are feeling lousy
I really hate cooking when I am not feeling well. Fortunately for me, I have a new yummy go-to one pot chicken dinner recipe that I've made at least four times now since my friend Glo told me about it and shared it with me.
It's Arroz con Pollo Peruano. Glo's father is Peruvian and she's been making this dish for a while. It's super simple and really tasty.
It's made from simple ingredients that I basically always have on hand with lots of cilantro being the key ingredient.
Well, most everything.
I am not a beer drinker. The first time I made this, I stopped off at my local 7-11 and picked up a single large can of Coors beer.
It felt so weird to me to be doing so. I have no qualms picking up a bottle of wine. But taking that can of beer up to the kid behind the counter made me really self-conscious.
The next time I made this dish, I bought a six pack instead from the grocery store. It didn't feel as weird and now I have it on hand for whenever the mood strikes me.
And it strikes me often.
Arroz con Pollo Peruano
1 1/2 cups cilantro, leaves only
2 or 3 leg quarters or 2 chicken breasts, bone-in, skin on
1 1/2 teaspoons ground cumin
1 tablespoon fresh oregano, chopped
1 teaspoon salt + to taste
1 teaspoon fresh ground black pepper
olive oil, as needed
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup white rice
1 cup chicken stock
1 cup beer
1 cup frozen peas
Place cilantro in the bowl of a food processor with 1 tablespoon of at the chicken stock. Pulse to chop the cilantro finely. Set aside.
Lay chicken out on a sheet pan. Drizzle with olive oil. In a small bowl, combine cumin, oregano, salt and pepper. Massage seasoning into chicken. Heat a dutch oven or deep 12" skillet on medium high. Once hot, add 1 tablespoon olive oil. Add chicken and brown on all sides to golden. Remove chicken and set aside.
Add onions to pan and cook for three minutes. Add garlic. Cook for a minute. Add rice and toast until the rice starts to turn golden stirring constantly. Add the rest of the chicken stock, the beer and cilantro. Return chicken to pan. Cover and cook for 25 minutes on low. Add peas. Cover and cook for 10 more minutes or until a meat thermometer inserted into the thickest part of the chicken reads 165 degrees Farenheit. Taste and adjust seasoning as needed.
Until next time…