WORLD: Garlic Potatoes with Chicken

2 pounds thin-skinned red and/or white potatoes (about 18)
1 TPSP olive oil
1 onion
12 ½ oz. chicken OR veggie chicken OR 10 oz. firm tofu, cubed
1 bulb garlic, cloves peeled
3 TBSP dried tomatoes, rehydrated and minced
2 tsp fresh rosemary leaves
salt to taste (optional)
fresh rosemary sprigs for garnish

1. Scrub potatoes. In 500ºF oven, heat oil in a 10”x15” roasting pan until hot, about 1 ½ minutes. Add potatoes and onion; shake pan to coat vegetables with oil. Cook 15 minutes, then add chicken or tofu cubes and garlic and cook 30 minutes more, stirring vegetables every 10 minutes.
2. Stir tomatoes and rosemary leaves into potato mixture. Add salt to taste, if desired. Pour onto serving platter and garnish with rosemary sprigs.

Serves 6.

Note: The first time I cooked this, the veggies burned, so next time I used a little more olive oil and made sure to cut everything to about the same size.

I think this recipe was from the second Healthy Choices cookbook.

FUSION: Breakfast Burritos

Also from More Choices.

1 ½ lbs thin-skinned potatoes
6 flour tortillas
1 red bell pepper, chopped
½ tsp garlic powder
2 cups firm tofu or 8 eggs
1 tsp Bill’s Best Chik’nish
1 ½ cups salsa
½ cup sour cream
1/3 cup green onion, sliced thin

1. Peel potatoes, halve lengthwise, and cut crosswise into 1/3-inch thick slices. Place in 2- to 3-quart pan with water to cover and bring to a boil over high heat. Reduce heat and simmer, covered, until tender when pierced. Drain.
2. Seal tortillas in foil and warm in a 350°F oven until hot, about 10 minutes.
3. Place cooked potatoes and chopped red peppers in a nonstick skillet, sprayed with nonstick cooking spray, and cook until lightly browned, about 10 minutes. Season with garlic powder and salt. Keep warm.
4. Chop tofu and sauté in nonstick skillet sprayed with nonstick cooking spray. Add ½ tsp garlic powder and 1 tsp Chik’nish, or to desired taste. Keep warm. (If using eggs, beat them in a small bowl. Stir over medium heat in a nonstick skillet until set. Add just the garlic powder and salt to taste.)
5. Assembly: Lay tortillas flat. Toward one edge of each, fill equally with potatoes and tofu or egg mixture, and top with 2 TBSP salsa. Fold over sides and roll up tightly to enclose. Place each on a rimmed, ovenproof plate, and ladle salsa on top. If the burrito needs to be warmed, place in oven at 350°F for 2 to 3 minutes until warm.
6. Add sour cream and green onion on top. Serve immediately.

FUSION: Curried Tofu and Broccoli

I got the original version of this recipe from More Choices by Cheryl D. Thomas Peters. I’ve made some adjustments.

1 10-oz. package firm tofu, cut in 1-inch cubes
2 tsp curry powder, divided
2 tsp olive oil, divided
½ cup onion, chopped
½ cup water
2 tsp Bill’s Best Chik’nish Seasoning
1 ½ cups broccoli florets
½ cup red bell pepper, chopped
Brown rice

1. Sprinkle tofu cubes with curry powder and chicken seasoning. Marinate overnight.
2. Next day, heat 1 tsp olive oil in a large skillet over medium-high heat. Add tofu; sauté 2 minutes on each side, or until lightly browned. Remove from skillet, and keep warm.
3. Heat remaining olive oil in the same skillet. Add onion, sauté 2 minutes, stirring frequently. Add water and broccoli, red bell pepper, and reserved tofu. Bring to a boil. Cook until water has basically boiled off. Serve over rice.

FUSION: Scrambled Tofu

Thanks to Jeff’s mom, I’ve learned to enjoy tofu in this tasty recipe.

1/2 lb. tofu, drained (not the silken variety)
1 tsp Bill’s Best Chik’nish seasoning
1/4 tsp onion salt
1/16 tsp turmeric
1 tsp oil
1 TBSP yeast flakes (optional)
1 TBSP minced onion (optional)

1. Mix all of the ingredients together, using a fork.
2. Fry until color and dryness desired.