When someone asks me at work if it’s ok for them to paint while pregnant, I feel like they think they are looking at an 8- month-pregnant party girl with a cigarette in one hand and a beer in the other.
Really, are you asking me, in my obviously pregnant state, if it’s ok for you to paint pregnant?
I can never help responding with dripping sarcasm, “Well, I WORK in a paint store, so I may be the wrong person to ask”.
These same newly-pregnant moms usually ask me to carry their paint out to their cars for them, unless their strapping husbands have been dragged along on this mission to choose and purchase the perfect baby room colour and coordinating Disney border.
Now, I am all for using your pregnancy to get out of certain things, but really, paint in Canada is so regulated and safe these days that you’d probably be better off painting every room in your home than you would be cleaning your bathroom or using your microwave.
Ok, rant over…I have only one more week of work before my year of maternity leave, so I had to get it out now :)
In other news, I’ve mentioned before how much I love Cooking Light magazine after receiving a bunch of old copies from an aunt – despite being “light”, they never disappoint in taste or texture, and are generally also really easy. This recipe from one of those old magazines is no exception, and also happens to boast beautiful colours!
I am not, as a rule, a rice fan, mainly because I’m really kinda lousy at cooking it. So recipes like this one, where the rice cooks along with everything else, are right up my alley! This dish is jam-packed with flavour and nutrition, cooks quickly all in one pot, and is a perfect way to use up leftover turkey after Thanksgiving. Serve with a side salad or a loaf of homemade French bread for a heart- and soul-warming weeknight meal!
- 1 tbsp olive oil
- 1 large onion, chopped (about 1½ cups)
- 1 clove garlic, minced
- 2 whole bell peppers, any colour, chopped
- 2½ tsp paprika
- ½ tsp salt
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp black pepper
- 1 cup UNCOOKED long-grain white rice
- 2 cups low-sodium chicken broth
- 1 (14 oz) can diced tomatoes, undrained
- 2 cups shredded turkey (or chicken), cooked
- 6 oz andouille sausage, chopped and cooked (If you can’t find this kind, just use one of your favourites - spicy is nice!)
- 2 tbsp sliced green onions, (for garnish - optional)
- Heat oil in a large saucepan over medium-high heat.
- Add onion and garlic and sauté 5 minutes or until lightly browned.
- Stir in peppers and next 5 seasonings and sauté 1 minute.
- Add uncooked rice; sauté 1 minute longer.
- Stir in broth and tomatoes; bring to a boil. Cover, reduce heat and simmer for 15 minutes.
- Add cooked turkey and sausage; cover and cook 5 minutes more to heat through.
- Sprinkle with green onions, if desired - we also like a healthy sprinkle of cheddar cheese on top, but we like cheese on everything :)