Leslie Bartosh, CEC, AAC, FMP

  A 2 nd round of prototyping this recipe of chickpeas with couscous.   This time I added some onion, garlic and red pepper flakes along with fried onions on top of the couscous.   As previously, thinly sliced lemon was an integral part of the dish.   I can still see some variations on the theme in the future, but this dish is really close to being done.   Next time I make this, I will finish writing the recipe. This vegan dish is hearty, satisfying and easy to produce with a minimal amount of ingredients.   It can be mass produced and should hold without issue.   It also addresses many current menu/dietary concerns.   We rounded out our meal with a Greek Salad that we ate alongside of the chickpeas. Thank you, Diversified Ceramics for the great bowl to use with this dish. #LifeLongLearning #LifeLongTeaching #FamilyFood    As always, your questions or comments are welcome. Until next time, Bon Appetit Y’all Leslie Bartosh

  Saut é ed chicken breast with chipotle cream reduction sauce; rice with chives; yellow squash with onion, bell pepper and cherry tomatoes. I have long been a fan of cream reduction sauces.   They are rich, easy, versatile and can be prepared in an à la minute fashion.   This sauce for this dish used chipotle pepper pur é e from Louisiana Pepper Exchange .   Using the pur é e made it easy to dial in the exact flavor I wanted.   This is a great product with many uses.   I am looking to more experimentation with it and some of the other pepper pur é es.    Stay tuned! The fun is just beginning! #LifeLongLearning #LifelongTeaching #FamilyFood As always, your questions or comments are welcome. Until next time, Bon Appetit Y’all Leslie Bartosh