Creole Skillet Dinner

[Guest guest]

This was served once at a get-together I attended, but it was made with real

chicken and chicken broth so I couldn't eat it. It smelled wonderful, and

looked so interesting that I was sure I could fix the recipe to fit my

lifestyle,

and maybe even make it better. This is what I came up with after altering the

ingredients in the recipe.

 

Creole Skillet Dinner

 

4 cups vegetable broth

2 1/2 cups uncooked rice

1 cup chopped red onion

3 garlic cloves, minced and divided

1 1/4 tsp chili powder

1 tsp salt

1/2 tsp ground tumeric

1/4 tsp pepper

1 bay leaf

1 sweet red pepper, julienned

1 green pepper, julienned

1 tsp chopped fresh parsley

1/2 tsp dried basil

1/2 tsp dried thyme

1/4 tsp hot pepper sauce

2 Tbs butter or margarine

1 cup sliced fresh mushrooms

1 medium tomato, chopped

1 cup frozen peas

1 bag (12 oz) Quorn brand " chicken tenders "

2 Tbs lemon juice

1/3 cup sliced almonds, toasted

 

In a saucepan, bring broth, rice, onion 1 tsp garlic, chili powder, salt,

tumeric,

pepper and bay leaf to a boil. Reduce heat; cover and simmer 20 minutes or

until rice is tender. Discard bay leaf. In a skillet over medium-high heat,

saute

the next seven ingredients and remaining garlic in butter for 2 minutes. Add

mushrooms; cook until peppers are crisp-tender. Add tomato and peas; heat

through. Remove from heat. Add the rice mixture; keep warm. Over medium-

high heat, cook and stir " chicken tenders " in lemon juice until thawed and

heated through. Add to rice mixture; toss. Top with toasted almonds. Yield: 6

to 8 servings

 

~ P_T ~

 

Non-violence leads to the highest ethics, which is the goal of all evolution.

Until we stop harming all other living beings, we are still savages.

-Thomas Edison, inventor (1847-1931)