7. Black beans / Chicken with Mole

This dish did not photograph well on the plate. It looked like dogfood in the photo, with the black of the beans and the brown of the mole sauce. I opened a jar of this mole sauce, combined it a bit of it with chicken broth, per jar directions, and heated it with some leftover chicken. Meanwhile, I made a sofrito of onions and poblano peppers and combined it with a can of black beans. This was a decent lunch out of cans and jars and leftovers from the fridge.

2. Dark beer beer can chicken with paprika cumin gravy

I roasted a 5 lb. whole chicken using the "beer can" method." You stick a half full (of beer) beer can in the cavity of the chicken. I rubbed it first with a spice mixture of paprika, cayenne, cumin, and sea salt, making sure I rubbed of the spice misture under the skin too. The beer was dark and the drippings were abundant, so I made a gravy out of them by adding some skim milk and flour and thickening. The chicken took about an hour and 15 minutes to cook. We ate some spinach cooked with a tiny bit of canola oil, garlic, and a dash of soy to finish, and some roasted veggies: poblano peppers, onions, and red potatoes. Leftovers are abundant today.