So I zipped over to Ralph's,
Crockpot White Bean Chili
5 cans of great northern beans
6 cups of water
3 tablespoons of chicken bullion
(or you can use 6 cups of chicken broth instead of the water and bullion)
1/2 an onion
A few shakes of Lawrey's garlic salt (more or less depending how salty you like things)
Shredded cheddar cheese
When the chili was ready we ladled it over a scoop of hot cooked rice and added garnishes of shredded cheddar cheese, sour cream and salsa,
The consensus was that the chili was the perfect antidote to the cold L.A. weather.
The following day our son-in-law Justin took Tom and I out for lunch to his favorite vegan restaurant, the Native Foods in Culver City,
So I headed back to:
Spaghetti With Tomatoes, Garlic, Green Onions and Olive Oil
1 1/2 lbs. hot cooked spaghetti
1 tablespn butter or margarine
salt to taste
1/4 cup olive oil
3 15 oz. cans diced tomatoes
3 cloves garlic
1 bunch green onions
1/ 1/2 tspns salt
Coat the spaghetti with the butter then season the buttered spaghetti to taste with salt.
Chop the garlic and the onions. Heat the olive oil in a large pan and sauté the onions and garlic in the pan for 1 minute, then add the tomatoes and salt and cook for 2 minutes. Add the spaghetti to the tomatoes, garlic and onion and mix well.
Serve with a nice slice of Italian bread and, if desired, top with shredded Parmesean.
Oven Fried Chicken
1 package of 12 chicken legs (just the legs, not with the thighs attached)
2 eggs, fork-beaten with a little water
Plain bread crumbs
Olive oil spray
Lawrey's garlic salt
Line a large baking dish with aluminum foil and spray with olive oil spray.
Preheat oven to 400 degrees.
Remove the skin from the chicken legs and dip each leg in the egg and water then coat with bread crumbs. Place the breaded legs in the baking dish and sprinkle with the garlic salt and onion powder, then turn each leg over and sprinkle the other side with garlic salt and onion powder. Spray the legs with the olive oil spray. Bake at 400 degrees for 50 minutes.
The night before New Years Eve Justin's parents came over for a pre-New Year's get-together .
I offered to once again do the cooking, and opted to use the left-over chicken in a chicken, vegetable and rice stir-fry.
Chicken, Vegetable, and Rice Stir-fry
2 1/2 cups of rice
5 cups of water
2 teaspoons of salt
oil for sauteeing
1/4 of an onion, chopped
8 ounces of mushrooms, sliced
a handful of snowpeas
a handful of olives
snipped fresh or dried parsely to taste
1 1/2 cups chicken broth (can be made from 1 1/2 teaspoons of chicken bullion dissolved in 1 1/2 cups of water).
(This stir fry can be made with any combination of veggies and meat or without meat. If beef or pork are used then use beef broth instead of chicken broth).
Place the rice, water, and 2 1/2 teaspoons of salt in a pan and bring water to a boil. Turn down the heat and simmer for about 12 minutes, or until the rice is tender and all the water is absorbed. While the rice cooking heat the oil in a pan then add the mushrooms and onions. Sauté for a few minutes until the vegetables are tender. Add the snow peas, olives, chicken, cooked rice, olives, parsley, chicken broth and garlic salt, simmering until the mix is hot.