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)

APPLE PEANUT BUTTER COOKIES

 

Ingredients

• 1 cup sugar
• 1/2 cup chunky peanut butter
• 1 large egg
• 1 cup flour
• 1 cup rolled oats
• 1 cup shredded coconut, lightly toasted
• 1/2 cup raisins
• 1 teaspoon(s) ground cinnamon
• 1 cup(s) applesauce
• 1/2 teaspoon(s) baking soda

Instructions

1. Preheat oven to 350 degrees F.
2. Combine sugar, apple sauce, peanut butter and egg in large bowl. Mix until smooth. Stir in remaining ingredients.
3. Spoon dough by rounded tablespoons onto lightly greased baking sheet. Bake 15 minutes, until lightly browned. Allow to cool slightly before removing cookies to cool completely.

TOMATO SAUCE IN FLORIDA

 Inverness Fresh Market often has baskets of tomatoes for $1 a basket to get rid of those that might spoil.  They are never very pock marked.

I bought four baskets and used all but three tomatoes.  Those I put up on the shelf for rippening and sllicing.

Put a small amount of water in the slow cooker.

Cut tomatoes in very small pieces and add them to the water.  Add parsley, onion powder and a bit of garlic powder.

Add two small cans of tomato paste,

stir it all up.

Cook on the high 4 hour setting and when 4 hours is up, stir again.  Then put on the high 6 hour setting for an hour or more.

Very good diced tomato sauce.  It could be blended to make it smoother.  We like it the way it is.

GARLIC CHICKEN SOUP

 Roast a bunch of garlic, dump it in a pot

Chop onion dump in same pot

Dump sliced mushrooms, chopped raw chicken and a bag of shredded cabbage

Add giant pat of butter

Stir fry

When chicken cooked and all veggies tender dump in lemon juice, chicken stock or base, water, salt, pepper, parsley, thyme and boil for about 15 minutes

Turn off and resist the urge to burn your tongue eating it because you just couldn’t wait for it to cool down