Sauce before:
Sauce after:
Pressing garlic is hard work!
We can all assure you it tastes infinitely better than it looks. Cooking it in so much sauce has the wonderful effect of producing tender, juicy chicken.
Pouring syrup
Before topping
Right before being attacked and devoured:
The Recipes:
Stir-Fry. Make garlic black bean sauce by blending a 15 oz. can of black beans with 3 cloves of garlic and about 6 oz. of water. Cut cleaned chicken and saute with plenty of garlic and some soy sauce until cooked on the outside. Stir-fry washed and cut broccoli, bell pepper, scallions, and carrot; when about half cooked add back chicken and add sauce. Cook until sauce is bubbly and chicken is cooked thoroughly (add soy sauce as desired). Serve steaming over brown rice.
Apple Crunch. Scatter sliced apples in greased baking dish. Stir together 1 cup flour, 1 cup packed brown sugar, ¾ cup oats, ½ cup melted butter, ½ cup chopped walnuts (optional), and plenty of cinnamon until crumbly. Whisk together 1 cup white sugar, 1 cup cold water, 1 tbsp. cornstarch, and 1 tsp. vanilla extract in a small saucepan. Cook over medium heat until syrup is clear, and all sugar is dissolved, about 5 minutes. Pour hot syrup over the fruit, then scatter crumble over fruit mixture. Bake at 350 until the top is brown and the crunch is bubbly, about 1 hour. Serve with vanilla ice cream. (Hint: don't tell anyone you make this; and try to do it in such a way no one will smell it. If someone finds out, they'll likely devour the entire thing on the spot.)
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