Damsel in dis Dress > wrote:

> My challenge: emerge from your cyber-closets for one minute. Long
> enough to say hi and to post one recipe that you really like.
>
> Carol

Okay.... *waves to Jill and Kilikini*
Been lurking for a while, enjoying the chat and picking up some new
recipes. Definitely going to try the Cream of Garlic soup!
DH and I are both scientific illustrators and live in Surrey, England.

Here's a very simple recipe we like to do:

Chicken and Green Peppers
Serves 2

2 chicken breasts, skinned and cut into bite-sized chunks
2 green peppers (sweet peppers, bell peppers) or one green + one yellow
for colour. Red is too sweet
1 bouquet garni
1 medium onion, very finely chopped
EVOO for frying
Salt and pepper

In a shallow frying pan put about 2-3 tablespoons EVOO. Fry the onion on
a very low heat until caramelized/golden brown, about 10 mins.
Meanwhile in another pan put 1-2 tablespoons EVOO and fry the chicken
gently until white all over. Turn heat down and add the chopped peppers,
bouquet garni, salt and freshly ground black pepper to taste, plus a
splash or two of hot water to moisten the bouquet garni and stop the
food sticking. Stir, and then cover and simmer on a low heat until the
peppers are softened to your preferred texture. (10 mins or so) Stir
from time to time to move the bouquet garni around it. Add a splash more
water if it gets too dry.

Serve on a bed of rice, with the fried onions on top of the chicken and
peppers, accompanied by a cold white wine :-)

Deb.
--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield