Chicken with rosemary

Four servings
Ingredients
 Chicken breasts one per person
 Olive oil or butter, PAM spray works too
5-6 small yellow or Yukon gold potatoes, substitute if you like another kind.
 Dried or fresh rosemary
 Salt and pepper
1/2 apple per person
 1/2 onion(walla-walla sweet or yellow onions are best)
1/2 cup chicken broth
(If you like, you can also add carrots or parsnips for an one dish recipe)
To make:
Heat the oven for 400 degrees (or a bit higher for roasting)
1. Wash the chicken carefully, pat dry with paper towels
2. rub chicken with a bit of olive oil, butter, or spray with PAM
3. Sprinkle with fresh or dried rosemary. About 1/4 tsp. per chicken breast and salt and pepper to taste.
4. Cut up the potatoes and apples into medium small chunks
5. Cut the onion into medium/small strips.
6.In a baking dish, add chicken broth, chicken sprinkled with rosemary and salt and pepper, also add potatoes. If using carrots and/or parsnips add now. Ad a bit more salt and pepper to potatoes.
7. Let bake for 15 minutes or so
8. add apples and onions
9. Spoon the broth over the chicken breasts.
10. Bake until chicken is no longer pink in the middle.  If you have used chicken breasts with skin, the skin should be nice and brown.
11. Serve with a green or fruit salad and crusty bread enjoy!

Savory Vegetable Cous Cous

1. Packaged quick cous cous mix plain
2. Substitute Chicken broth or bouillon for 1/2 of the water in the box's recipe
3. While the broth and cous cous are cooking
4. Chop 1/4- 1/2 onion, 
5. 2-3 stems celery
6. 2-3 carrots
and 7. fresh parsley into fine pieces
8. Heat a pan and add 1 tblsp. olive oil or butter if you prefer. Let it warm and spread around the pan
9. Add celery and onion and stir the mix around until it starts to brown a tiny bit.
10. add the carrots to the cous cous as it cooks so they won't be too crunchy.
11. Put celery and onion mixture in the cous cous
12. take a bit of broth or white wine (1 tbsp or so) and let it pick up the savory vegetable flavor.
13. Add it to the cous cous
14. Stir
15. garnish with parsley
16. If you are very fancy and have unlimited wealth, garnish with 2 tablespoons of

Herbs d'Provence Steak or London broil

 Get a cut of meat you would use for a steak or London broil

2. Lightly coat it with olive oil, not canola, not other oils.
 3. Add enough Herb's d' Provence to kosher or sea salt and black pepper, and a bit of garlic.
4. Rub spice mixture on meat
5. Now, cook it in the oven, grill, or even put it in a frying pan
Serve with couscous and a  green salad

Chai Cupcake Recipe

Makes 12 medium sized cupcakes. They turn out with an almost carrot cake like texture, but taste like chai.

1. 1 cup milk (soy rice almond would probably work, but put in a bit more oil)

2.4 chai tea bags or 2 chai and 2 black or any combo of cardamom, chai, and black tea you may like up to 4

3. Steep bags in warmed milk for 10 minutes on stove top. cover

4. Get out dry ingredients. 

A. 1 cup all purpose flour, though bleached or pastry flour may make it lighter

B. 1/4 tsp. ground ginger

C. 1/8 tsp ground gloves (up to 1/4 tsp if you really like them).

D. 1/4 tsp. cardamom. I personally like substituting this for the ginger and using only a pinch of the later.

.E.. 1/2 tsp. baking soda

F. 1/2 tsp. baking powder

G. Pinch of salt, pinch of black pepper

When 10 minute has gone by, take out tea bags

5 Add:

A. 1/2 cup (about 4 oz) plain yogurt. I used Greek plan. vanilla would be ok too, just use less vanilla in the rest of the recipe

B. 1/4 cup canola oil

C. 1 tsp. vanilla flavoring, less if using vanilla yogurt.

D. Mix all the liquids together in the milk pan

E.Pour liquid mix into dry mix

F. Stir well.

F.2 Take a taste to adjust the spices if you want. A bit more black pepper is often nice.

G. Pour in cupcake pans with or without cupcake papers

Oven 350 degrees. 20-25 min. Stick a toothpick in the center; when it comes out clean take the cupcakes out.

5. Frost with your favorite vanilla frosting and add a pinch of cardamom and ground ginger to the mix. To simulate the cream chai taste, consider mixing the frosting with 1/2 whipped cream cheese. It keeps the whole thing from being too sweet.