RICED CAULIFLOWER AND TWO BEANS

 I mixed cooked chana dal with a can of black beans and a package of rice cauliflower.  

I added in some 

chopped onion that was sauteed in bacon grease.

chopped red pepper

garlic powder

black pepper

turmeric

cumin

corriander

cilantro

butter

bit of white wine

I heated and stirred until is was all cooked and blended.  It needed salt, but I still skipped that.

I was thinking of bacon, but I changed my mind

I was thinking of it all in chicken creamed soup, but I liked it fine without that.

Some ideas here, but I have few of these exotic spices.

riced cauliflower and chana da - Search (bing.com)

HAWAIIAN CHICKEN SLOW COOKER from Cuz Carol

 

SPANISH TORTILLA IN NY TIMES COOKING

 

INGREDIENTS

Yield:3 main-course or 6 appetizer servings

• 1¼pounds potatoes, 3 or 4 medium
• 1medium onion
• 1cup olive oil
• Salt and freshly ground black pepper
• 6extra-large or jumbo eggs

Ingredient Substitution Guide

PREPARATION

1. Step 1

   Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.

2. Step 2

   Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.

3. Step 3

   Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.

4. Step 4

   Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

MUSHROOM GRAVY

2 cups	mushrooms crimini white button etc (chopped)
1 ½ tablespoons	non-dairy butter (or olive oil)
1	shallot (or 1/2 an onion)
2 clove	garlic (minced)
¼ teaspoon	salt
¼ teaspoon	ground pepper
½ teaspoon	rosemary (minced, optional)
1 ½ tablespoons	Maggi (or soy sauce, seasoning optional but recommended)
2 tablespoons	nutritional yeast (optional)
2 tablespoons	whole wheat flour (or all-purpose, or sub 1/2 tablespoon corn starch)
½ cup	unsweetened plain almond milk
1 cup	vegetable broth (or more if thinner gravy desired)

NYT recipe for Spainish tortilla

 I noted thin sliced potatoes.

Spanish Tortilla Recipe - NYT Cooking (nytimes.com)