Once you go brown, you never go back

Did you know that brown rise is the "unrefined" version of white rice. Before white rice goes through the refining process it looks the same as brown rice. This mens that in the refining process the rice loses it hull and bran. This process allows for a faster cooking time and allows for the digestion of the rice to be lighter on stomach. However, it also forces the rice to lose in natural wholeness and takes away proteins, thiamine, calcium, magnesium, fiber, and potassium. So next time your at the market go for the brown rice. Your body will thank you for it.

For this meal I made a one-pot chicken and brown rice dish. It took me about two hours to conjure up. For you to make this weekend meal you will need:
1 Tablespoon olive oil
4 bone-in, skin-on chicken things (6 to 8 ounce each)
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 11/2-inch peaces
2 medium carrots, cut into 11/2-inch pieces
1 dried bay leaf
13/4 cups chicken broth
1 cup brown rice

1. In a large Dutch oven or other heavy pot, heat oil over medium-high. Season Chicken with Salt and pepper and place kin side down, in pot. Cook until gold brown on both sides, 10 to 12 minutes total.

2. Pour off all but 1 tablespoon fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.

3. Add carrots, bay leaf, and the star, stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rise absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, 10 minutes before serving.

For this meal I also made Sally Lunn Bread. The bread is believed to have been named after the Englishwomen who created this bread in her tiny bakery in Bath, England. The recipe was grout to the colonies and soon became a favorite in the South.

Bread making is never an easy process. So, I encourage you to experiment with several recipes to find the best one that works for you. Here is the link to the recipe that I tend to favor.

http://www.marthastewart.com/1044306/sally-lunn-bread

To conclude this meal Kevin and I made Cinnamon rolls. This sweet pastry is poplar throughout the world and holds many names. Such as cinnamon bun, cinnamon snail and cinnamon swirl. Though it's not known for sure but the cinnamon roll is thought to be invented in Northern Europe. This can be seen in the German baking technique and the Swedish and Danish ingredients. For this recipe we turned to America's #1 Cookbook since 1930... the Better Homes and Gardens Cookbook. I encourage everyone to get this book as its essential to any kitchen. I will not proved this recipe as it very long. Whenever making breads I encourage all of you to take your time and go slow. BUT, be mindful of the fluids that activate the yeast as they need to BE right on. This will force the yeast to active.