Fibonacci Cooking

A theme for these first three posts might be that each of the subsequent dishes has included, in part or whole, some portion of the previous recipe. I always appreciate having versatile leftovers or bases for dishes that come up, so this is probably going to be a fairly common occurrence here. This is common with sourdough or some vinegars, and I admit, I'd like to someday have an ever-developing pot of stew or chili just growing from its own leftovers, bubbling and steaming in a crock pot. But all great journeys must begin with a single step, even foodstuffs that evolve and may one day strike up conversation or take up cooking on their own, so we'll just take some sautéed onions and peppers for now.
We finally got groceries, so I don't have nearly the impetus to continue with the same creativity as the previous posts. I can, however, show a couple time-saving tricks to make fairly straightforward fajitas. And no, no Italian theme ingredients, that'd just be a mess.

Fibonacci Fajitas:
Frozen chicken tenderloins
1 Onion
1 Pepper (yellow)
Roasted red peppers (in a jar)
3-4 cloves fresh garlic
Tortillas
Cheese
Chile powder, cumin, salt, and brown sugar

Lazy chicken - Find a lid that fits cleanly on a frying pan. If you buy your cookware in sets, this should be easy, but if it's some amalgam of shared dishes from various roommates, it could be taxing, and a better seal around the edges will result in better chicken and less oil splattered all over your stove.
Toss some olive oil in the frying pan, and chicken tenderloins in a single layer on the bottom. I usually add some salt, and some chile powder for this dish because I'm not using salsa.
You can pretty much leave the chicken in the pan on medium-low heat and forget about it, 5-10 minutes while you chop vegetables and start them cooking. Flip the chicken, once, and I usually call it done when I can shred the chicken with chopsticks or with a pair of forks.
Here's the chicken, pretty much done. (The lower piece has been separated to show it's cooked through.)















For the Fibonacci theme to make any sense, we'll turn to the filling. The sautéed onion, garlic, and pepper blend from the last recipe's eggs, we'll remake those, and then take them somewhere new.
Slice your onion and peppers into strips. Usually I do this by cutting the onion into rings, then halving them, and cutting the pepper vertically. We're using yellow peppers for reference in the pictures. Chop the garlic finely, and throw them all in a frying pan with some olive oil. I add a clump of brown sugar to help caramelize the onions, and then toss chile powder and a bit of cumin for flavor. Let these cook over medium heat until the onions are clear and the peppers are soft. After, I threw in some roasted red peppers from a jar and let them heat up with the others, primarily for color.















For assembly, I just toss all of the above in a tortilla, some people heat theirs, I throw in cheese, salsa or guacamole depending on the mood and what I've got on hand.
Here are a couple pictures, with and without cheese.



A keen eye will detect some unrecognizable bean mixture. That's exactly what it is. I won't include it in the recipe, because it's starvation food from before we got groceries that I heated up and added as an afterthought, but it works with the repurposed-food theme we've got going today. For the truly devoted, or the starving, canned-food types, it's a can of refried beans, a can of diced tomatoes (drained), chile powder, sautéed onions and garlic, and a good splash of Frank's with some salt to fight all that acid. I originally was eating it on strips of leftover nan, it'd work with pitas or tortilla chips just as well.