STUFFED POTATO SKINS

 stuffed potato skins - Search (bing.com)

tOR dAL PIGEON PEAS DRY IN PRESSURE COOKER

 Used ration of three times water to peas.

Tossed minced garlic, tumeric, black pepper, red pepper flakes, corriander, onion powder in with the beans and cooked them on high pressure cooker for 8 minutes letting the steam escape by itself.

Turned out okay, but I overdid the spices.  Especially the red pepper flakes.  I may make it soup with chicken broth to water it down.

yep.  That worked.

I also thought mixing in some black beans would help.  I put so much spice in the peas that it was more a base for other bland tastes than something that tasted good straight out of the instapot.

ITEMS FOR STEAK MARINADE

 

• Soy sauce: Adds a bit of salty and tons of flavor.
• Lemon juice: Adds acidity to tenderize and flavor.
• Olive oil: Help seal in juiciness.
• Worcestershire sauce: One of the best umami flavors for beef.
• Minced garlic: Use fresh for the best tasting.
• Italian seasoning: A go-to combination of outstanding herbs.
• Pepper and Salt: To taste, but do not leave it out.
• Red pepper: Adds a bit of spice.
• Steaks: I used rib eye, New York is also great
• Butter: Butter is truly the best thing to cook steak in! Hands down!
• Chopped Parsley: Adds a pop of color.

WHAT IS IN ITALIAN SEASONING

• Basil: a sweet and savory spice with hints of mint, anise, and pepper45.
• Oregano: a strongly aromatic herb45.
• Rosemary: a sage-like, peppery herb45.
• Marjoram: a milder herb than oregano that tastes similar to thyme4.
• Thyme: a sharp, almost minty herb45.

I tried Ken's salad dressing

garlic powder

black pepper

turmeric

soy sauce

lemon juice

kicken chicken

Marinted overnight.

VEry good.

Heated up the mmarinade and did it again.

good for these thin cuts of beef we bought off the truck

And for some cooked cuts of a cheap roast I sliced on the slicer that was tough

JUNE 2 2024

tRIED again using up Ken's and some Lemon dressing.  Adding garlic, turmeric, pepper, soy sauce, and Salute21  from Trader Joe's

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.