Welcome Home!

You may think I'm greeting you at the airport. Nope. Rather, I'm asking you to take a trip with me. 
Yes, a trip.
To be a pilgrim. We're going to the Holy Land, and I've tucked you into my suitcase. 
Don't worry, it was a smooth flight and the air is warm and the sun is shining. We have found our bus and settled in.
Our guide steps into the aisle, takes the microphone and says with a smile, "Welcome Home."
In the coming weeks, and with a lot of daily blogs, you and I are going to explore the Holy Land together. I recently returned from there and want to share my experience with you.
And since I'm not currently writing anything, my blog has become my creative outlet. But not to worry. Each day will be friendly and peaceful and completely enjoyable. 

Garden of Gethsemane

So, please bookmark this page, fill your mug with whatever drink you prefer, and relax. This will be worth your time. 
See you tomorrow.

Chicken fried rice that's full of veggies

In this recipe, you get a full meal. I usually throw in some frozen veggies because my son wouldn't eat that many unless he's forced. If you don't have chicken, consider any leftover meat, or sliced sausages from breakfast, or cubed tofu that has been dipped in soy sauce.
Also, remember my previous post on cooking chicken thighs? I hope you saved the broth, because here you can use both the thighs and the broth.
Want less salt? Use low sodium soy sauce, and refuse to put the salt shaker on the table. Increase the spices instead for extra kick.

2 tsp olive oil
3 chicken breasts, cooked, or 6 boneless chicken thighs, cooked, and chopped coarsely
1 onion finely chopped
1 stalk celery, chopped
½ cup frozen peas and carrots
½ cup frozen corn
1 finely chopped clove of garlic
1/8 tsp ground ginger
2 cups of the broth you saved from cooking the chicken thighs
1 cup long grain rice
Dash soy sauce
1 thinly sliced green onion
Preheat frying pan over med. high heat, then add oil, onion, celery, garlic. Sauté until onions are transparent, then add chicken and cook until browned.
Reduce heat to med., then add water, bouillon and rice.
Simmer until rice is cooked, stir in soy sauce and green onion.
Makes 5 1 ¼ cup servings. Each serving is only 350 cal, 5 g fat, 45 g carbs, 4 g fibre.

Next time, I'm going to talk about cinnamon and what I've started to do with it.
Enjoy!