garbanzo beans in spicy tomato sauce

I made a mistake by buying a case of tomato sauce instead of a case of tomatoes.

Dry garbanzo beans from the bulk bins at Whole Foods.  Canned is easier but I like watching them swell. Plus I could plant them if I felt like it, for fun. After they were soaked they were pressure cooked on low.  

The brown rice was also cooked in the pressure cooker.  Brown rice takes a lot longer than white rice.  

split chicken breast, balcony vegetables

What can I do with these? I have no idea what kind of peppers these are, but I'll use them anyway.

They weren't the slightest bit hot. I should have put cayenne in my sauce to compensate.  This split chicken breast was much better than the one similar to it that I had at Dave and Buster's yesterday. No bragging here, just facts. My vegetables are more interesting too. Okay fine, brag sand facts.


My quick cooking grits are almost gone so I tried this with milled yellow corn from the bulk bins at Whole Foods. Surprisingly, it cooks just as fast as the quick grits. There's very little difference. Cooked with a can of chicken broth; 2 pt. broth to 1 pt. corn meal. Grated semi-hard cheese added at the end

Onion and celery sweated with butter. One Tablespoon flour added at finish to form a dry crumbly roux. Added garlic powder, cayenne pepper powder, Vindaloo curry powder cooked for a few minutes then added a second can of prepared chicken broth. Forms a thin sauce.  Shelled a handful of shrimp and a few scallops, thawed while this was going on, cut the scallops and dumped the whole lot into the sauce at the end.  Then cook until the shrimp turn color, just  a few minutes, removed from heat and served immediately.

This dish is hot and spicy. Prepared within 15 minutes.

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