| 1.67 | tbsp | black pepper |
| 12 | lb | chicken thighs |
| 0.62 | cup | Cornstarch |
| 3.33 | tbsp | garlic powder |
| 0.62 | cup | olive oil |
| 3.33 | tbsp | onion powder |
| 1.67 | tbsp | paprika |
| 3.33 | tbsp | salt |
| 1 | lb | tofu |
Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly.
Bake chicken in preheated oven for 35-45 minutes. The chicken should reach an internal temperature of 165 degrees.
Vegetarians get pan fried tofu instead:
Press tofu for around 30 mins
Cut tofu in half lengthwise, then cut each piece across into 6 slice.
Dip tofu in cornstarch until lightly coated on each side.
Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. While still hot salt and pepper them and other seasoning like garlic powder, onion powder, paprika etc. (would be nice if extra cheese sauce saved for tofu)
| 10 | lb | broccoli |
| 1.25 | cup | olive oil |
| 10 | taste | salt |
| 10 | taste | black pepper |
Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet for easy clean-up, if desired.
On the prepared baking sheet, toss the broccoli with the oil until all of the florets are lightly coated. Arrange them in an even layer across the pan, then sprinkle salt and pepper on top.
Bake for 18 to 22 minutes, tossing halfway, or until the florets are turning deeply golden on the edges. Season to taste with additional salt and pepper, if necessary, and serve warm.
| 26.7 | clove | garlic |
| 0.42 | cup | Olive Oil |
| 0.83 | cup | butter |
| 5 | cup | basmati rice |
| 8.33 | cup | vegetable broth |
| 0.83 | cup | green onion |
RICE COOKER method: Please do not over crowd the rice cooker, use all rice cookers even the small one.
1. Wash and rinse the rice well.
2. Add the rice, chicken broth, garlic minced very finely, butter sliced thin and salt to the rice cooker pot. Stir the ingredients together well.
3. Set the cooker to cook on the white rice cooking function.
4. When done, fluff the rice and garnish with green onion and serve!
POT method: Please do not burn the rice, this method is harder
1. Slice most of the garlic thinly and mince the rest. Slice green onions.
2. Heat oil in a large saucepan pot over medium heat. Add garlic slices and sauté, stirring constantly, until golden and crisp. Transfer to a paper towel to drain.
3. Add butter and minced garlic until the garlic starts to turn light golden brown and the butter is melted.
4. Add rice, stir to coat in garlic butter for 1 to 2 minutes to lightly toast the rice.
5. Add broth, and bring to a boil. Lower heat to medium low and simmer for 15 to 17 minutes covered or until liquid is absorbed
6. Remove from heat but leave lid on. Rest for 10 minutes.
Fluff with fork and add crispy garlic slices and green onions sliced. Taste, and season with salt if needed.