From Scratch Chicken Divan

For some reason I was crazy in the mood for Chicken Divan tonight. I never buy condensed soup mixes so I created this recipe to use what I had in the house. And it was so incredible. It's too bad for the children that they didn't like it because I made a second pan for the freezer and they will just have to cope.

This recipe makes two square pans or one large 9x13 pan. Notes on preparing a pan for the freezer included below but I haven't tested my freezer pan yet.

Chicken Divan
Preheat Oven to 350F

Ingredients

2 cups cooked rice

Some cooked chicken (I used one quart sized jar but honestly, however much chicken you want to feed your horde)
One Med to large head of broccoli (you can also add in or substitute cauliflower, romanesco or asparagus), steamed (I steamed in the micro)
Two shallots sliced
1-2 tbl butter
4tbl wondra or white flour
2 cups chicken broth or stock
1/2 tsp each curry and mustard powders
1 tsp granulated garlic
Salt and pepper to taste
1/4 cups each Mayo and Greek yogurt 
1-2 cups mild shredded cheddar cheese
Breadcrumbs
In a small pan melt butter; saute shallots until soft
Add wondra, stir well (will look awful)
Over low heat, add one cup stock, mix well
Stir in spices, Mayo yogurt, stirring well
Add last cup of stock, stirringAdd broccoli, chicken and rice to pan, layering or mixing as desired
Pour sauce over top.
Top with cheese then breadcrumbs
Cover w foil, bake 30 min or until it begins to bubble. Remove foil for last 10. 

To prepare for freezer, I added the rice, broccoli and chicken to my pan, STOP, and cover with plastic wrap and then tin foil. From what I read on the web, the rice would absorb the sauce while freezing/thawing so I've kept them separate. Allow sauce to cool and place in a separate freezer safe container (I use BPA-free Ziploc Perfect Portions bags). Add shredded cheese to another freezer container. I stuck them all in a jumbo ziploc (including the pan) but you could do whatever you want to keep them together.

When ready to assemble, thaw the pan and the sauce however you normally choose to (if you usually pop your glass pans in the oven frozen, do so BEFORE preheating your oven to reduce the whole exploding glass pan odds). Pour sauce over stuff in pan. Consider adding some chicken stock or milk if you want it more soupy. Top with cheese and then bread crumbs and cook.

ETA: I cooked it from the freezer as above (thawing a bit in the freezer first) and holy moly - it was  better than the first time.

Happiness is ... Brocolli?

I have never been a broccoli fan. I don't HATE it, but give me a fridge full of other things and the broccoli will go bad if the husband and minimonsters don't eat it.

Hoooooooooooooooowever. Many weeks research on the ever-reliable Google and Wikipedia lead me to some interesting RELIABLE websites ... and a remotely-possible new diagnosis.

There are only two ways of confirming I have or don't have this genetic thingamabob: convincing my doc to give me a new med on a trial basis (AHAHAHHAHAHAHAHAHAHAH ... hope you didn't pee yourself on that one) or eliminating the possible triggers that affect people with this. The triggers are odd but fit my pattern to a T.

• high carb meals
• high sodium diet
• alcohol
• resting after exercise

So now here I am, mocker of the Atkins diet and all other extreme eating fads, having to learn how to eat low-carb, low sodium. And not kill anyone. A caveat ... I still think these and all other extreme diets are not ideal but this is medically necessary for this condition.

I found this helpful carbohydrate food pyramid. I really don't want to follow someone's diet. I want to learn for myself what helps my symptoms so this visual is just what I needed. This low-carb veggie list is also a great self-check.

So here is my fast, easy way to make broccoli yummy.

Spicy Seared Broccoli

Rinsed Chopped Fresh Brocolli :D Duh.
Garlic Chili Sauce
olive oil or spray
granulated garlic
tamari or soy sauce
Kosher or sea salt
Sesame seeds (optional)
Skillet with lid

Heat a skillet (I prefer my cast iron) on high until it is super hot. Spray with oil or wipe with an oiled paper towel. Toss 1/2tsp chili sauce into the hot oil and stir quickly. Toss in brocolli and stir well. Spray again with oil or drizzle, then sprinkle as desired with salt, garlic and sesame seeds. Toss quickly until edges or broccoli are seared. Pour about a tbl of soy sauce into LID OF PAN, along with about 2-3tbl of water. Flip lid over on skillet. Pick up skillet, holding lid in place and shake skillet to mix soy sauce around. Put back on heat for 3-5m. Check to see if broccoli is steamed as you like it. If not, add more water to pan and recover. Repeat as needed. We like ours only very lightly steamed. When steamed as you like it, remove lid and allow to cook 1-2m more over high heat.

Yum :)

Can be modified many different ways with different flavorings but avoid any marinades that make burn off to a nasty flavor over high heat (ie if you want orange, eliminate the chili sauce and replace the soy sauce with OJ and orange zest). If you really want a hint of sweetness or to use a sugar based marinade, add it during the very last 1-2m of cooking.

Enjoy!
Melissa