Here's another recipe for the crock pot, and a critique of two fast food chains.
I cooked up two boneless, skinless chicken fillets and almost a whole package (I ate one) of Tofurky Chipotle Franks (Winner of the "Best New Vegetarian Product at Expo West 2006" by Veg News Magazine.) (on Sale for $2.07 at the OFC) in the Cast Iron Skillet with Extra Virgin Olive Oil and scissored them into bits.
1 small red onion sauteed with a head of garlic.
10 baby carrots chopped to smithereens in the little food processor
2 Cans of Organic Black Beans
1 Can of Organic Whole Kernel Corn
1 Cup of cooked Organic Long Grain Brown Rice
A Large Leaf of Red Chard, scissored into smithereens
1 Celery Stalk, scissored into slices
2 Cups of Hot Water, Secret Blend of Spices (as usual, I improvised) and a large dash of Bufalo Chipotle Sauce.
On our last trip to West Linn, we stopped at Burgerville Store #16. Trish said, "I know what you're going to have."
On a big banner was advertised CHIPOTLE PEPPER JACK CHEESEBURGER.
Remind me again to never read the label if I plan on eating something.
Instead I had the Colossal Cheeseburger, which wound up not being as Colossal as I'd wanted. I'd confused it with the 1/2 LB Colossal due to sneakily confusing menus that not-too-subtly encourage the Seasonal Specialties and meal deals... for extra bucks.
However, we had to have a Chocolate Hazelnut Shake!
On a previous trip I took alone to Portland, mom brought Nick and I to a place near PSU called Chipotle.
I asked the nice lady, "What do you have with chipotle in it?"
"Um, actually, nothing." [Their menu claims otherwise.]
Nice place otherwise. Lots of corrugated stainless steel. She was a pale redhead and the only non-hispanic person working there, so it seemed like it would taste authentic. Mom appreciated the Wi-Fi, of course.
It is in the fastest-growing segment of the $330 billion U.S. restaurant industry, called "fast-casual" dining.]