CHICKEN STUFFED WITH BROCOLLI AND CHEESE

 Broccoli Cheese Stuffed Chicken Breast - I Wash You Dry

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)

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.