Hearty Paella

When I told some people I wanted to make paella, they looked at me with a blank stare and asked what it was. Paella is kind of like a Spanish jambalaya. I had heard of paella because my mom and sisters have made it before. I never wanted to try it, though, because it always contained some sea creatures that, for me, are inedible, such as mussels or scallops. So I was excited when I found a recipe for paella in my Healthy Cooking magazine that had only things I love. Shrimp? Check. Chicken? Check. Rice? Check. Plus, it calls for saffron and turmeric—two spices I love but have never actually incorporated into anything I've made. Until tonight. And the hubby and I were very pleasantly surprised when the result was a delicious, hearty dish full of flavor. The only thing I would add to it is a little cayenne powder or red pepper flakes to the sauce to give it a little bit more intensity. But for anyone who would rather forego the heat, this recipe is perfectly tasty as is! Also, to make my life easier, I used a 1-lb. bag of cooked shrimp instead of raw.

Hearty Paella

1-1/4 lbs. boneless skinless chicken breasts, cut into 1-in. cubes

1 Tbsp. olive oil

1 cup uncooked long grain rice

1 medium onion, chopped

2 garlic cloves, minced

2-1/4 cups reduced-sodium chicken broth

1 can (14-1/2 oz.) diced tomatoes, undrained

1 tsp. dried oregano

1/2 tsp. paprika

1/4 tsp. salt

1/4 tsp. pepper

1/8 tsp. saffron threads

1/8 tsp. ground turmeric

1 lb. uncooked medium shrimp, peeled and deveined

3/4 cup frozen peas

12 pimiento-stuffed olives (if you're a green olive lover like me, double that)

1 medium lemon, cut into six wedges

1. In a large skillet over medium heat, cook chicken in oil until no longer pink. Remove and keep warm. Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently. Add garlic; cook 1 minute longer.

2. Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron, and turmeric. Bring to a boil. Reduce the heat to low; cover and cook for 10 minutes.

3. Add the shrimp, peas, olives, and cooked chicken. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink, and liquid is absorbed. Serve with lemon wedges.

Servings: 6 (1-1/3 cups)

Weight Watchers Points Plus points: 9.1

Miss Peregrine's Home for Peculiar Children

I checked this book out via Kindle edition from my local library. Since it had a peculiar name and I love anything peculiar, I decided to give it a try. I was thoroughly impressed! At first, I thought it would be a horror/thriller book, as the first chapters would suggest. But as I got into it more, it turned out to be so much more, with a little Fantasy and Sci-Fi weaved in. I loved the genuine, old-fashioned vintage pictures that were peppered throughout. The author actually used this collection of vintage photographs to build the story for the book, which was engaging, entertaining, and exciting. My husband made the mistake of asking me what it was about and I couldn't find a way to summarize it because I felt like I was leaving too many important things out. So, he fell asleep in the middle of my very long response. Granted, it was 11:00 at night and we were in bed.

Amazon provides a pretty good summary:
"As our story opens, a horrific family tragedy sets sixteen-year-old Jacob journeying to a remote island off the coast of Wales, where he discovers the crumbling ruins of Miss Peregrine’s Home for Peculiar Children. As Jacob explores its abandoned bedrooms and hallways, it becomes clear that the children were more than just peculiar. They may have been dangerous. They may have been quarantined on a deserted island for good reason. And somehow—impossible though it seems—they may still be alive."

My only complaint about the book is that the ending was rather abrupt and still left me wondering what happened next. The whole book was so interesting that I expected a wonderful grand finale, which I didn't get. My only hope is that there is a sequel in the works.

Review of The Calling

As I searched for a good Dean Koontz book to read (I'm a fan of suspense/thrillers), I came across The Calling by Robert Swartwood. I had never heard of Swartwood, but since the book was cheap, I figured I would give it a try.

I'm glad I did. What really drew me to it was that it was a supernatural thriller—the best kind, in my opinion. And I have to say there really was never a dull moment in the book. The story is about a teenage boy whose parents were brutally murdered and he is forced to go live with his grandmother in a small town, as he believes he is the next victim. As he searches for the murderer, he is forced to question the existence of God and the devil as he comes face to face with evil. It's a great read for anyone interested in the genre and I highly recommend it!

Chicken & Broccoli Stir Fry: The Only Stir Fry Recipe You'll Ever Need

I found this recipe on allrecipes.com years ago and have since adapted it to suit our tastes. The thing I love about it is that it is so versatile. You can use whatever veggies you like and have on hand and we have made it with beef, chicken, and pork and it always turns out so yummy. Also, there have been times when we don't have enough soy sauce, so we'll use teriyaki or hoisin sauce for the remainder and it's still delicious!

Those who know me know I LOVE Asian food and could eat it each and every day and never get sick of it. I especially love stir fries, as they combine meat with a variety of crunchy, fresh veggies with yummy, sweet, and spicy sauces. To cook a good stir fry, the mandatory kitchen tool is an electric wok. It is so incredibly handy and we use it when we make curry, fried rice, or stir fries.

Here it is. My favorite stir fry recipe, guaranteed to be the only one you'll ever need! For an extra sweet and spicy kick, drizzle each serving with sweet chili sauce.

Chicken and Broccoli Stir Fry (4 servings)

• 1 tsp. chicken bouillon granules
• 1 cup boiling water
• 2 tbsp. cornstarch
• 1/3 cup soy sauce
• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1 garlic clove, minced
• 1 tsp. ground ginger
• 1/4 tsp. black pepper
• 2 tbsp. vegetable oil, divided
• 1/2 green bell pepper, diced
• 1 1/2 cups broccoli, cut up
• 1/2 cup mushrooms, sliced
• 1/2 cup onion, diced

1. Dissolve bouillon in water. Combine cornstarch and soy sauce until smooth; add to bouillon and set aside.
2. Toss chicken with garlic, ginger, and pepper.
3. In large skillet or wok over medium-high heat, stir-fry chicken in 1 tbsp. oil until cooked thoroughly; remove and keep warm.
4. Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to skillet; bring to a boil. Cook and stir for 2 minutes until thickened. Return chicken to pan and heat through. Serve with rice.

Weight Watchers PointsPlus points (1 cup stir fry w/1 cup white rice): 8