<![CDATA[The Bristlee One - Lunch]]>Wed, 02 Aug 2017 12:50:28 -0700Weebly<![CDATA[Breaded Chicken Fingers, gluten free]]>Mon, 27 Jun 2016 19:04:51 GMThttp://bristleeone.com/lunch/breaded-chicken-fingers-gluten-free
I have to tell the truth here and say that even when I was eating gluten, I did not eat chicken nuggets.  The thought of that sludged meat, breaded and sold as chicken just kind of grossed me out.  My son on the other hand still loves to eat the chicken dinos.  Trying to break him of that habit and eat better, I came up with this recipe.  
There are two ways to make these.  The first way, which I much prefer as it really gets a nice crunchy outside, is using both the bread crumbs and the panko.  The second is just using the bread crumbs.  When I say "just", it means that don't mix the breadcrumbs with the flour, have them as the last thing you roll the chicken in instead of the panko.  So it would go buttermilk, flour, egg, breadcrumbs.  They are still really good, don't get me wrong but I made these to get that crunchy texture and "breading".  
My son was not absolutely sold on them when I first made them.  I think it was because I had left out the salt and pepper.  I made them again and added the garlic, salt and pepper to the flour and they were much better.  While he doesn't use the dipping sauce I do, he prefers the ranch dressing or just plain ketchup, he still eats them.  
Pounding the chicken in my book is also a plus.  It helps to break down the  connective tissue and tenderizes the meat.  Soaking it in the buttermilk also increases the tenderness of the chicken.  When I make fried chicken, I also soak overnight in the buttermilk.  It was the way my grandmother made it and it makes a big difference especially if making legs or thighs.  Just a side note here, when making fried chicken, make sure the pieces are not too big, they will not cook all the way through!
One last note:  You can make these as "nuggets" and serve them as an appetizer.  They were a hit at a recent baby shower. If serving as a appetizer, just heat up the dipping sauce and plate the nuggets around the sauce.
I cover a piece of pine board with cling wrap and then wrap the chicken in wax paper to pound it. This way my regular cutting board is not subject to raw chicken. I also cut it in strips on the wax paper
Serves 4


  • 1 Lb Chicken Breast Boneless
  • 1/2 cup Gluten Free All Purpose Flour (gum free, found here)
  • 1/4 cup Italian Bread Crumbs, gluten free (I use Aleia's Italian Breadcrumbs (not a sponsor))
  • 1 cup Panko, gluten free (I use Aleia's, Original Real Panko (not a sponsor))
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Garlic (granulated) 
  • 1 cup Buttermilk
  • Oil for frying

Pound the chicken until it is about 1/2" thick and cut into strips
Put all into the buttermilk and let marinate for at least 2 hours but overnight is much much better
Combine the Italian Bread Crumbs, the Flour, garlic and the salt and pepper
Plate the Panko
Whip the eggs
Remove the chicken strips as you need them from the buttermilk
First roll in the flour mixture
Followed by the egg
and lastly roll in the Panko
Let sit and "air dry" for at least 30 minutes

Heat the oil

Fry on medium high heat until golden brown on each side (about 4-5 minutes) I only used 2 TBSP of oil at a time.  If you need to add more, wait until it gets hot again
Keep adjusting the heat so that it does not get too hot.
Make sure the chicken is cooked thoroughly

Dipping Sauce:

1/2 cup Ketchup
1 1/2 TBSP Hoisin Sauce, Gluten Free (I use Dynasty, it is not certified Gluten Free. As always you will have to use your own judgement)

Not going to lie, not all of them came out as strips. There are chunks too, but they worked just as well!
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com. Based on a 4 person serving.
<![CDATA[Baked Spaghetti noodles with Mozzarella, Basil and Sundried Tomatoes]]>Mon, 18 Apr 2016 19:14:55 GMThttp://bristleeone.com/lunch/baked-spaghetti-noodles-withmozzarella-basil-and-sundried-tomatoes
I am always trying to come up with new and fresh ideas for lunch.  I get tired of salads and breadless sandwiches and sometimes just want something new.  Last night we had some spaghetti noodles (no sauce because the tomato sauce gives me stomach cramps and my son just doesn't like it).  Today I had left over noodles and when I was hunting around the kitchen for lunch, I thought hmmmmm. Literally, a "hmmmmm" came out of my mouth.  I love melted cheese and mozzarella especially and hence this meal was born.  I love the marriage of the noodles and cheese.  I've used olive oil instead of butter or if you use the dried tomatoes that are stored in oil, use a tablespoon or two of the oil out of the jar. You can also make this as a complete dinner by first boiling your noodles and placing all into a casserole dish and doing the same toppings.  Go ahead and add meat if you like (cooked already) to make it a full dinner in one dish.  Have fun experimenting with different optional add in's 
Serves 1

  • 1-1 1/2 cups cooked Noodles (mine were gluten free)
  • 1 TBSP Sundried Tomatoes, diced
  • 6-10 leaves Fresh Basil
  • 1 TBSP Butter
  • 1/4 cup grated Cheddar Cheese
  • 1/2 cup grated Mozzarella cheese

Optional items:  bacon, ground beef, chicken, tofu, diced tomatoes or diced green onions or combinations of these 

In a small ovenproof dish, place your noodles
Dice up butter and spread evenly over top
Dice up Sundried Tomatoes and Basil and spread evenly 
Cover with Cheddar Cheese 
Cover with Mozzarella Cheese

Bake uncovered 15-20 minutes 375 F (190 C or 5 Gas Mark) until the cheese on top is golden brown and bubbly

Make as a full meal, use 2-4 oz of dry pasta per person when determining how much pasta to use.  The more sides there are then reduce the ounces closer to 2.  Figure a full 16 oz of mozzarella cheese and 8 oz of cheddar.  The add ins just layer the amount that you want.

I hope you enjoyed my little rant.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
<![CDATA[Grilled Mozzarella and Tomato with Basil Spread Sandwich]]>Mon, 11 Apr 2016 19:35:44 GMThttp://bristleeone.com/lunch/grilled-mozzarella-and-tomato-with-basil-spread-sandwich
In honor of April 12th being National Grilled Cheese day here in the US, I give you my absolute favorite grilled cheese sandwich.  On lazy days when I don't feel like making the basil spread, I just cook the basil leaves right into the sandwich, it is just as good (well almost anyways).  I love grilled cheese sandwiches and miss them BUT I did buy some gluten free sourdough bread that was absolutely delicious but far, far too expensive ($34 for 3 loaves, I split it with friends so we each had one loaf. So about $12 per loaf, freaking ridiculous).  I of course forgot to take pictures with that bread so had to buy the regular wheat filled sourdough.  Sadly this was just for the pictures (except for the few bites that I took because....come on look at it!)  It is said that many people with gluten intolerance can eat a real sourdough bread.  What do I mean by real?  One that uses an established "starter" and is cultured as the established started.  A real sourdough will be "tangy" and chewy.  I've experimented and found that yes, in small quantities I can have a true sourdough bread by why take the chance.  As for sourdough starters for gluten free breads, they actually work quite well.  I had one going for about 8 months and then forgot about it for awhile and killed it.  I'm about to start up a new one and will post that here also, but to get back to today's topic.  Grilled cheese on sourdough.  Make this sandwich on any bread that you can eat, it is still really, really good.  I've used fresh mozzarella and the thicker cheaper type and the already grated and still love it.  Make sure the tomato is firm, too squishy and the sandwich might get too soggy during the cooking.  One last hint, keep the burner to medium low.  Slow cook this one so that the cheese melts to an ooey gooey mess.  Eat and enjoy.
Serves 4


Basil Spread:  

  • 2 cups packed cleaned Basil leaves, torn up
  • 6 mint leaves, torn up
  • 2 cloves of garlic, chunk sliced
  • 2 tsp fresh lemon juice
  • 4 tsp Olive oil, this also will depend how you like your pesto.  While you are running it in your blender or food processor, add your oil.  You can make it thick (as I did ) or a bit on the thinner side
  • 2 TBSP Roasted Walnuts, if you have whole walnuts, put them on your cutting board and smash them a bit with the heel of your hand, or cut them up a bit.  Raw Walnuts will not work as they turn into a paste.
  • Salt and pepper to taste

Throw it all into your blender/processor and just let it whirl away.  Do watch it and add oil to it if it is too thick.  Start with only 3 tablespoons and go from there, you want it spreadable like soft butter.  You might want much more or simply the 4 from above.  Don't blend too long or you end up with a paste.

Sandwich (per sandwich):

3.5 oz (100 g) Mozzarella (3- 1/4 inch (~6 mm) slices 
3 slices of Tomato
8 slices of Sourdough bread (or bread of your choice)
Basil Spread

  • Butter or lightly olive oil one side of the bread
  • Spread Basil spread on opposite side of the bread than the butter
  • Lay one piece of bread on your grill or pan
  • Top with sliced cheese and tomatoes, salt and pepper
  • Lay other slice butter side up on top

Slow cook so that the cheese melts and you get a nice golden brown.  If you cooked it a little too fast, turn off the heat and partially cover it with a lid to the pan and let the cheese melt.

Butter or olive oil on the outside and the Basil spread on the inside
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com
<![CDATA[Egg Salad, leftover Easter Eggs]]>Mon, 28 Mar 2016 18:56:52 GMThttp://bristleeone.com/lunch/egg-salad-left-over-easter-eggs
The day after Easter can have you looking at a pile of hardboiled eggs and questions on what to do with them.  I'm lucky in a sense, my son has never enjoyed the dying of eggs or the eating of said eggs.  When he was very young, he would not touch the dye.  He hated getting it on his hands.  Not sure why, just one of those quirky things.  At six years of age, he asked that we never do it again.  Year after year I've asked him if he wanted to dye the eggs and the answer is always the same, no.  In fact this year, he didn't want to search for the plastic eggs either.  The reason, we still had all the eggs from last year sitting in a cupboard that he had never opened.  He is just not a big candy eater.  Hershey's milk chocolate bars and tootsie roll pops are about all he really likes.  I'm good with that.  Though I did make him search for a basket that had the plastic eggs in it.  I loved the look he gave me when he found the basket
How's that for a total, what the heck Mom look. He can't stand the plastic eggs. What he doesn't know, they each have a dollar.
So all in all, we don't end up with any hardboiled eggs unless I make them for me, which I did.  Here I present to you, optional ways to make egg salad.  
Hope you enjoy.

3 large hard boiled Eggs
1 1/2 TBSP Mayo
1 tsp Mustard (yellow, stone, hot, ground, dijon.......your choice)
Salt and Pepper to taste

Add Ins:

Cherry Tomatoes and Pepper Bacon
Red Onion and Cilantro
Avocado and Sun Dried Tomato
Diced Carrots and Cherry Tomato
Diced Basil and Cherry Tomato
Green Onion and Sun Dried Tomato
Cheddar cheese and Pepper Bacon

Also:  Instead of adding mustard, try fresh horseradish and tomatoes
Instead of Salt and Pepper, use Lemon Pepper or Paprika or Chili Powder

Hard boil your eggs
Mash, I just use a large fork
Add the Mayo and Mustard, it averages about 1/2 TBSP of Mayo for each large egg, you can reduce if using smaller eggs

Dice any add ins small, if gluten free serve on cucumber rounds or wrap in lettuce or spinach

Mash up the eggs well so there are no large chunks
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com. Calories based on standard recipe above as serving 2 people and with no add ins.
<![CDATA[Simple Potato Soup-Another One Bowl Wonder]]>Wed, 13 Jan 2016 20:24:08 GMThttp://bristleeone.com/lunch/simple-potato-soup-another-one-bowl-wonder
It's cold, finally cold, maybe too cold.  I'm never happy I think when the weather changes like this. I never seem to be warm these days (waa, waaaa, waa).  I know, quit whining.  Alright I'll stop.  However, with the cold weather comes all the yummy soups that I couldn't make during the summer.  Well, I could have but it was just so damn hot.  Oops, complaining again.  

I've made this soup so many times on the stove but the other day I just wanted one bowl of soup, not a few days worth.  I had also bought a 5lb bag of red potatoes because $1.99.  That was it, $1.99.  How can you beat that.  Now I need to come up with a bunch of recipes using up all those potatoes.  

Potato soup is super easy to make on the stove and just as easy to make in the microwave.  It is also much better than the canned stuff.  I'm not big on canned soup.  I swear I can taste the can and no matter how much I doctor it, the metallic taste is still there.  Plus, what is that meat? How is it so mushy and tasteless at the same time?  Ick.  Sorry another rant.  I just love homemade soups and the easier they are to make the better.  This one is a little more complicated to make in the microwave then my other recipes for the one bowl wonders, but it is so tasty and still easy to make (and no metallic taste!).  By Changing out the type of potato you use, you can slightly change the taste.  The Russet will give the classic taste of potato soup where the red is less starchy and the Yukon will be more "buttery" (and it does not hold together as well while the red will pretty much stay as chunks).  I've now used all three and have enjoyed all.
Serves 1


Dice up Potato (peel or not, up to you) Place into Microwavable bowl and cover potatoes with water.
Microwave for 8 minutes
Check for doneness with a fork, should be very soft
Strain out water and and mush up some of the potatoes but leave some whole
Whip together milk, sour cream and cornstarch
Add to potatoes
Add Cheese
Salt and Pepper to taste
Micro on high for 3 minutes (watch carefully so that it does not bubble over)
Be careful removing from microwave as it will be hot, very hot
Add more sour cream to top, green onion, bacon
Eat and enjoy
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also made a video for this recipe below and I have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com
<![CDATA[Chicken Tortilla Soup, One Bowl Wonder]]>Wed, 02 Dec 2015 20:05:44 GMThttp://bristleeone.com/lunch/chicken-tortilla-soup-one-bowl-wonder
I really do love these one bowl wonders.  They save me so much time during the day when I want to eat. Instead of wandering around my kitchen aimlessly and opening and closing the fridge a dozen times, I can go to the freezer and pull out chicken to whip up a quick meal.  However coming up with the recipe, any recipe is a messy ordeal for me.  I don't know why but when I'm developing a new recipe, my kitchen looks like a food battle front.  No matter how organized I try and stay, entropy happens. The only consistency is my notebook.  As I try and develop broths or other recipes, I keep a consistent notebook.  I didn't in the beginning.  I always thought huh, I'll remember.  Oh no, I wouldn't remember and would have to go over the process again.  Such a waste of time and resources.  Now, no matter how bad the kitchen gets, there is always a cleared space where the notebook resides. Also, when taking pictures, take them before you start eating.  I can't tell you how many times that I get to a final recipe and think this is so damn good and before I know it, it's all gone.  Take pictures after the first bite.  Really.
You can if you like make this with Tofu and Vegetable broth, it is just as good that way. Though I guess at that point it would be called Tofu Tortilla Soup.  
Whichever way you make it, enjoy.
Serves: 1

1 1/2 cups water
1/2 cup Cooked Chicken, cubed
2 Bouillon cubes
1/4 tsp Cumin
1/4 tsp Coriander
1/4 tsp (light) Paprika
1/4 tsp (light) Garlic Salt
1/4 cup Cherry Tomatoes chopped
1/4 cup Corn (frozen or canned)
1/4 cup Peas (frozen or canned)
1/4 cup Black Beans (rinsed)
1/4 of an Avocado, chopped
Green or Red Onion 
Juice of 1/2 a Lime
Tortilla strips gluten free

Mix spices and Bouillon together (I crush up my cubes).  I use the word "light" to mean do not use an entire 1/4 tsp as it can be very strong.  If you think it needs more later, then add it at the end.
Add to water and heat in the microwave on high 3 minutes
Remove carefully
Add corn, peas and heat on high 1 minute
Add chicken and heat on high 1 minute
Add tomatoes, avocado, onion and cilantro
Add some tortilla strips to top
Add any cheese (cheddar, mozzarella etc)
Eat and enjoy

This was one of those moments I should have paused and thought, what am I missing. I was just so darn hungry that I forget to put on the tortilla strips and cheese before the pictures. It wasn't until afterwards editing the photos that I realized my mistake!
Nutritional information obtained using CalorieCount.com. If you would like to lower the calories, remove the black beans or the avocado. The 1/4 cup of Black Beans is 165 calories and the 1/4 avocado is approx. 104 calories
<![CDATA[Chicken Salad (or Turkey)]]>Wed, 25 Nov 2015 23:57:51 GMThttp://bristleeone.com/lunch/chicken-salad-or-turkey

Alright, I know, everyone makes chicken salad.  So why is mine different, why are you reading this, why oh why.  Well, it is gluten free and made with mayo, but a very special mayo that I found just recently at Costco.  I blogged about it and now I'm posting what I made that day.  I'm once again trying to lose some pounds, yea right.  So, after today I'm again cutting down on the rice and rice products, potatoes and potato products and such.  So no "breads" or "cakes" or "pies" for a while.  Well, after today that is since yesterday I made those yummy Mini mochi cherry pies.  Oh my.
I like chicken salad because it's a kitchen sink kind of meal.  You can add anything as long as you have mayo to bring it all together.  I like adding apples, grapes, onions (red, green, yellow, doesn't matter), celery, olives, radishes, avo slices, cherries etc.  See what I mean.  You just have to pair the right ingredients to make the savory and sweet. Without mayo though it is just chicken with stuff thrown at it. When I found the Just Mayo, it was like reaching nirvana!!  I was so happy that I might have made nummy sounds in the aisle.  

Today I added Apple, celery and green onion and walnuts.  Next time will be the Made in Nature Black Mission dried figs (I got a giant bag of them at Costco and keep them in the refrigerator), green onion and celery.  Or maybe the time after that it will be olives, red onion and pear.  See what I mean, you could even through in some Fritos Corn Chips (they are Gluten free after all!)

I had half of one of those pre-cooked chickens left over and I tore all the meat off.  I then took about some baggies and placed about 1 cup in each, dated them and froze for next time.  I reserved 1 cup for today.

Edit:  Make this with your left over Turkey too!

Chop, mix, and plate.

I also like to squirt some fresh lemon on mine right before I devour it.

Serves : 2


  • 1 cup cooked Chicken or Turkey, cut up into bite size pieces 
  • 1 Stalk Celery
  • 1/2 an Apple
  • 1 stalk green onion
  • 1/4 cup chopped Walnuts
  • 1 TBSP Just Mayo made by Hampton Creek or regular Mayo
  • Lettuce leafs
  • Salt and pepper to taste]
  • Lemon pepper to taste

Dice up the chicken or turkey and place into a bowl
Add the Mayo
Dice the apples, green onion and walnuts
Gently mix
Rip up the lettuce into strips that would hold 2 TBSP of the salad
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com. Based on 1/2 cup chicken per person.
<![CDATA[Easy Phở, Another One Bowl Wonder]]>Wed, 11 Nov 2015 21:09:48 GMThttp://bristleeone.com/lunch/easyph-another-one-bowl-wonder
We all have comfort food.  Growing up my comfort food was pizza.  Pepperoni pizza.  While I still love pizza, I really have only found one crust that I loved since going gluten free and they would never tell me where they got the crust.  Boo. Once I tasted authentic Asian food however, pizza went right out the window.  At one point there was a noodle house that my friend and I went to all the time all through college.  We would order Nabeyaki  Udon.  When I was sick, I would drive the 23 miles just to get that soup.  It was the place that we laughed, cried and just talked for hours.  The cooks knew us and the waitress never even bothered to ask what we wanted.  It was always the same.  I can't tell you how heart broken I was when they went out of business.  I've had it at other places and it just is not as good.  Then a friend of my to mine took me to Phở (a Vietnamese noodle soup) for the first time in 2006.  Oh. My. Gosh.  My new comfort food.  I love eating this dish.  I love making it too because it is so very simple.   It is filling, it is warm and it is comfort.

You can also make it vegetarian/vegan just by using vegetable broth and omitting the chicken.  The rice noodles you can buy at any market.  Try to get the thicker noodles.  There is a specific Pho noodle but my market doesn't carry it.  I have found that just about any rice noodle will work.

Serves:  1


1 1/2 cups water 
Rice Noodles
1 1/2 cups Chicken Bouillon or Chicken Broth or Vegetable broth
1/4 tsp Fish Sauce
3/4 tsp Hoisin (not gluten free, omit or use a standard bbq sauce)
1 tsp Soy Sauce Gluten Free
1/4 tsp minced Garlic
1/4 tsp minced Ginger
1/2 cup Cooked Chicken cut up

Condiments for After the noodles are done:

1/4 cup or slightly less Mint
2 TBSP Thinly Sliced Onion
large Handful of Bean Sprouts
1 tsp Sriracha Sauce
1 lime cut in half
1/4 cup Cilantro
3-4 Thai Basil Leafs (or regular basil)

Soak the noodles in cool water for 5 minutes.  
Drain water and add broth to noodles
Microwave for 3 minutes. 
Add the Fish Sauce, Hoisin, Soy Sauce, Garlic and Ginger and Cooked Chicken if using
Microwave for 1 1/2 minutes

Add the rest of the Condiments
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using Caloriecount.com. Information includes the 1/2 cup cooked chicken.
<![CDATA[Chicken Rice Bowl, One Bowl Wonder]]>Wed, 21 Oct 2015 20:04:13 GMThttp://bristleeone.com/lunch/chicken-rice-bowl-one-bowl-wonder
If you know me you know that I love rice.  I mostly make the CalRose white rice in my rice maker and then keep it in the refrigerator for several days and several meals.  I also will freeze it as a rice "patty" to thaw and use later, like in a one bowl wonder or for soup or well, just to eat with nothing but butter and soy sauce.  What can I say, I love rice.  I do make wild rice on occasion, usually a holiday or when making my chicken and wild rice soup.  Have I posted that yet?  Probably not, it's been too dang hot.  Once the air gets cool again I will post it, you can make it in a crockpot or on the stove.  The other day I wanted a rice bowl since there was some left over chicken but shockingly there was no rice in the freezer and I didn't want to make a huge amount.  Can you make rice I thought in the microwave?  Turns out, you can.  You really have to watch it though or it's going to boil right out.  If it does, just add more water and let it cook some more. I've tried it with the CalRose Rice and a Wild Rice Mixture.  The CalRose was much easier to cook.  The Wild Rice mixture did work, it took 15 minutes to cook which is way better then the 45 minutes on the stove but it was kind of a pain.  The first 6 minutes I did it at 50% power, then 2 minutes, 2 minutes and 2 minutes each time stirring in between.  The last 1 minute intervals I had to stop it quite often to keep it from boiling over.  At the 10 minute mark, I had to add a bit more water.  I also covered it with saran wrap during cooking with a small vent hole.  It still would burn if you were not careful.  I may keep working on this procedure to see if I can tweak it more.  Maybe cooking it for the full 15 minutes at 50% power? Not sure yet. This procedure does work for the CalRose rice though.
Serves: 1


For Rice:
1/2 cup CalRose Rice
1 cup Water
Optional:  Salt

2 TBSP Soy Sauce
1 tsp Sesame Oil
1 tsp Rice Vinegar
1/2 tsp crushed ginger
1/2 tsp Hot Sauce (such as chili oil)

Add in:

1/2 cup Cooked Chicken (can use also, cooked sliced Beef or cubed Tofu)
2-3 radishes, sliced
3 TBSP cut Baby Carrots
2 TBSP cut Green Onions
sliced mushrooms, water chestnuts diced, cooked vegetables

Microwave Rice:

Add rice and water and salt if using to a deep microwave safe bowl, cover with saran wrap but leave a small hole (see picture)
Set microwave to 50% power
Cook 5 minutes, let it rest for 30 sec-1 minute
Cook 5 minutes but keep an eye on it as it may begin to bubble over, if it starts to just turn off the microwave and let it rest at least 30 sec-1 minute
Cook 5 minutes but if it has bubbled over, add more water
Mine bubbled once at the 9 minute mark.  I added  just shy of a 1/4 cup water (because that is what it looked like) and cooked it the 1 minute.  Let it rest and then the additional 5 minutes.  Remember this is all at 50% power

Stove top:

Add rice, water and salt (if using) to a small sauce pan with a lid.  Set to simmer.  Let cook until all water has been absorbed (any where from 30 to 45 minutes)

Make the sauce while the rice is cooking and cut up your vegetables.  If you are using frozen vegetables, just wait until the rice is cooked (if cooking in the microwave) and heat after, leave the rice covered.

Assemble and consume.
Always leave a vent hole but be very careful when removing the saran as there is still quite a bit of very hot steam.
15 minutes at 50% power
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
<![CDATA[Penne Pasta with Vegetables, Another One Bowl Wonder]]>Wed, 16 Sep 2015 23:49:35 GMThttp://bristleeone.com/lunch/penne-pasta-with-vegetables-another-one-bowl-wonder
This weeks menu brought to you by my own laziness and the fact that I started my college classes.  Yes, back into school and taking Web Design.  Ish.  It is very strange to be re-attending college at this age. Lucky for me the classes are all online even though it is the local University.  I'm not sure how I would feel having to get up everyday and stare at all those young fresh faces!  No, just joshing.  I actually wish the classes were on campus as it is very distracting to take these at home.  I know, I've even written a blog about how not to get distracted and I've started using my own advice.  The only thing is , I still want to do this site and record videos.  I haven't been able to record lately and that makes me feel bad and sad.  I'm hoping to get back to recording next week.  
Ok, over the little sidetrack there.  This weeks recipes are going to be dealing with cooking for one or cooking in a dorm room.  I have some friends that are in college and dealing with not wanting to spend what little money they have going out to eat and not wanting to eat in the schools cafe.  I've actually found this more challenging then I had thought it would be.  First, the dorms only have the little fridges, so everything that I put here has to fit and dorm rooms have no sink.  Second, this recipe you are going to have to run to the bathroom or think outside the box to drain the water.  If you have a plastic tub that you can drain it into and then take that to the bathroom it would be better, as the water is going to be hot.  If you are just making this at home, no worries.  
Some of the items you will need. A larger soup bowl, a measuring cup OR if you don't have a measuring cup, use a mug and just do a 1:1 measurement of pasta and vegetables.
This item really is a must so that you don't burn yourself. You can pick it up at the 99¢ store.

Serves 1

1 cup GF Penne Pasta (or regular)
1 cup fresh or frozen Vegetables, I used a frozen stir fry mix 
1/4 cup  fresh Cherry Tomatoes, optional
1/2 cup Cooked Chicken*, optional
Butter or margarine
Salt and Pepper

Large Soup Bowl
1 Cup to measure with

Put enough water in the bowl that it fills just about 1/2.  Heat in the microwave on full for 3 minutes.
Remove CAREFULLY.  It will be very hot.
Add the Penne Pasta and let sit for 5 minutes.  After the 5 minutes stir to break it up
Place Back into microwave for 3 minutes on full
Heat another 2 minutes
Add Vegetables
Cook another 4 minutes
This is where you need to be extra careful as this is extremely hot.
Pour into a strainer to get rid of all the liquid
Place pasta and vegetables back into bowl and add butter or margarine to coat all
Throw in the chicken and tomatoes if using
You can also add cheese (I added Parmesan in the above picture)

If you don't want to use frozen vegetables, you can:

Instead of adding the vegetables at the 5 minute mark, continue to cook the pasta for another 4 minutes (8 minutes total but never let it go more then 3 minutes without stirring or it will bubble over.)  Take it out CAREFULLY and drain out the water.  Add butter, salt and pepper and your fresh vegetables and stir.  You can cook the vegi's if you like but the time will depend on the type of vegetable chosen.  Carrots would need to cook from the beginning, Spinach can go in at the last minute and everything else is in between.

You can also make this into a soup.  After draining the water:

Mix together 1 cup of fresh water with chicken or vegetable bouillon.  Microwave for 1 minute and add to the pasta.  Soup. 

You can also add other seasoning such as:
Powered onion
Lemon Pepper

*If you buy a whole cooked chicken but don't finish it, strip off all the meat.  Devide the meat into portion sizes and place each portion into a sandwich bag.  Once all meat is portioned and in baggies, place all into one larger freezer bag and evac all the air.  Place the date on the one larger bag.  This way you have chicken for soup, pasta, or to roll into a tortilla.
I used a StirFry frozen mix for this and left over chicken from the night before.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,