Beans and Canned Octopus

1 - Chorizo stick diced

1 - tablespoon EVOO

1 - small onion diced

1 - 15 oz beans can

6-8 - roasted piquillo peppers -  chopped in mall-medium squares

2 - Goya Premium Octopus in Olive Oil

Garlic powder -  sprinkle to taste

Smoked and spicy paprika -  sprinkle to taste

salt - don't go nuts:)

*

Sautee the onion and the sausage

*

Chop the peppers.

*

Add the beans on the onion and sausage.

*

Add the peppers and 2 cans of octopus. Mix, add garlic powder, paprika, salt, pepper. Cover and keep at lowest temp possible for 10 minutes.

*

Then plate and serve. Here you can see it with high fiber crackers. You can add a little bit of pasta or rice.

Cucumber Soup

Ingredients:

• 3 large cucumbers, 2.5 for soup, 1/2 to be peeled and diced for final presentation
• 1.5 cups Greek yoghurt
• 0.25 cups olive oil
• juice from one lemon
• 0.5 cups (or more) parsley
• 0.5 cups (or more) dill
• 0.25 (or more) tarragon leaves
• 1 + clove garlic
• salt, pepper, spice to taste

To serve, dice small some of the remaining cucumber, add in the last moment with a drizzle of olive oil.

Curry Rice Chicken (sort of Biryani)

Ingredients:

2 cups basmati rice

2 teaspoons curry powder (full)

1 teaspoon turmeric powder (full-ish)

2/3 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon salt

+/- ground pepper or dried chilies (based on taste)

1 large onion diced small

3 tablespoons oil (vegetable or olive)

3 + 1/4 cups of chicken broth

4-5 deboned chicken thighs, cut in pieces

or

2-3 chicken breasts, cut in pieces

*

Instructions:

1. In a 4 qt. pan (for which you have the lid), add the oil and the onion, on medium heat until the onion is translucent and develops some points of caramelization (not too much).

2. Add the meat, then the salt, then mix

3. Add ALL the spices and mix well, covering every piece of meat in spice goodness

4. Add the rice (if it is nice good quality rice I do not wash it). Mix until every grain of rice is covered in spice.

5. Add 3 cups of broth and mix well. Place the lid on.

6. Bring to a boil (5 minutes) then immediately lower the temperature to minimum, leaving the lid on to steam and absorb all the broth (another 15 minutes). When all absorbed, mix with a fork and taste to see if the rice is done. If needed you can add the other 1/4 cup of broth and steam another 5-10 minutes. If you want to add more salt, more spice, be my guest.

7. You can dig in now. Refrigerate the rest. The following day, add 1 tsp butter, melt and spread evenly in a small pan. Add several tablespoons of rice  and meat and press well. Keep at low temp for 5-10 minutes to develop a wonderful crust at the bottom.