Peppers

Ingredients 2 lbs chicken breasts (or thighs), cut into 1 inch cubes 1 lemon for juice Tsp salt 1Tbl vegetable oil 1 tbl oil 3 bunches green onion, white part only, sliced 1 medium onion, diced 2 large bell peppers, diced 3 large cloves garlic, minced 1.5 in. piece ginger, minced 1 tbl chili powder 2 cups chopped garden tomato 1 tsp thyme (fresh or dried) 1/2-1 tsp red pepper flakes 1/4- 1/2 jar peanut butter (see notes) 1.25 cups water or broth 1.5 cups of jasmine rice Instructions In bowl, toss chicken bits with lemon juice and salt. Let sit for 10 minutes or so. Over medium heat, in large pot on medium heat, cook chicken until white on outside, no more. Remove chicken from pot and set aside. In same pot, with more oil now, cook on medium heat green onions, onion, and bell peppers until tender. Then add garlic, ginger and chili powder. Cook, stirring constantly for 1-2 minutes. Add tomatoes, thyme, red pepper flakes, peanut butter, partly cooked chicken, and water. Stir well until the peanut butter is evenly mixed. Bring to a simmer and reduce to low heat. Let simmer for 30-40 minutes. Be very careful to not use too high of a heat setting or the peanut butter will burn to the bottom of the pan. Meanwhile, cook the rice according to package directions. Serve stew over rice. Add salt to taste. Notes For peanut allergies, sunflower or almond spread works just as well. Just add a touch of raw sugar and salt to adjust the flavors. I use 1/2 jar of peanut butter and it makes the recipe a bit thicker. For more liquid texture, use no more than 1/4 jar (maybe less).

Ingredients Veggies of choice (usually a couple bell peppers, large onion and poblano) Cut into slices about 2-3 inches long (or whatever you want) 1-2 tbsp oregano Salt to taste Instructions Pan fry veggies with a couple tbsp of olive oil in large skillet Add spices when about half cooked Serve with whatever mexican dish you are making (burrito, bowl, tacos, etc.) when veggies are al dente!

Example photo for half size quesadillas Ingredients 1 package LARGE Flour Tortillas (comes in pack of 8 or 10) Few tbsp oil 1 large yellow onion, diced 1 poblano, diced 1-2 jalapeños, diced 1 bell pepper, diced Meat (if desired), cook first if using 1-2 tbsp cumin 1-2 tbsp chili powder Pepper to taste Garlic salt to taste 4 cups shredded mexican cheese Salsa, avocado, fresh diced tomatoes, greens Instructions Cook meat/veggies with spices in large frying pan. Add spices near end of cooking to preserve flavor (especially important for cumin and chili powder) With veggies cooked, add half the cheese and mix together well. It will melt quick Set aside and now to make the quesadillas On cutting board, prepare as follows: one tortilla → thin layer of cheese (think few pinches) → some mixture as made → thin layer of cheese again → another tortilla. Do this for each as you go Add a little oil to same pan over medium heat. Cook on each side until browned (do not flip too early or it will fall apart). Also pressing down with spatula helps the cheese stick/melt to tortilla Cook one at a time and cut into 4ths to serve Top with salsa and other stuff