Slow cooker Crockpot Moroccan Chicken Tagine - Serves 6

  Crockpot Slow Cooker Moroccan Chicken Tagine - 6 servings

From: Food.com

Time: 3-7 hrs

Equipment

Large saute pan

5-6 quart slow cooker / crockpot

Ingredients

• 3 boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 1.5 lb)
• 1 tbsp flour (or 2 tbsp cornflour)
• 2 large onions, chopped
• 3-4 garlic cloves, minced
• 1 to 2 tbsp EVOO
• 1" fresh gingerroot, peeled and minced
• 6 oz dried apricots
• 2 tbsp tomato paste
• 2 x 14 oz cans diced tomatoes
• 2 x 14 oz cans chickpeas (see recipe for chickpeas from scratch)
• 3 tbsp honey
• 1 cup chicken stock
• 1 tsp turmeric (or 1 pinch saffron)
• 4 tsp ras el hanout spice mix (OR 1 tsp ground coriander + 1 tsp ground cinnamon + 1 tsp ground cumin + 1 tsp cayenne pepper (optional))
• Salt & pepper
• OPTIONAL: 2 carrots, diced small. Garnish w/ chopped cilantro

Directions

**NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you must SOAK & COOK them! See HERE.

1. Heat olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
2. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy. Add honey & tomato paste & mix well.
3. Add herbs, spices & finely chopped ginger with salt & pepper to taste.
4. Finally add canned tomatoes & mix well.
5. Pour the above tomato, onion & spice mix into slow cooker or tagine.
6. Add chicken & chickpeas & mix well.
7. Add dried apricots making sure they are covered by juice. 
8. Add carrots if using
9. Give it a gentle but good stir to mix everything together well.
10. Crock Pot or Slow Cooker - For our crockpot, cook on high for about 3 hours, or 6 on low heat. Turn off the slow cooker/crockpot 
11. Remove chicken, shred/cube, and return to the crockpot. Serve with naan, rice, or cous cous.

NOTES:

• If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
• Electric Tagine cooking - same as the slow cooker. If you need to thicken it up towards the end of the cooking time, add flour which has been mixed with a little water & add to the tagine - mix well.
• Serve with freshly chopped Coriander/Cilantro sprinkled on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
• You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

Homemade Ramen Bowl

INGREDIENTS

Mushrooms & Chicken

2 tablespoons olive oil, divided

2 tablespoons butter, divided

8 oz. mushrooms

1 large boneless/skinless chicken breast, about ¾ lb.

Salt/Pepper

Soup

½ cup dry white wine

1 tablespoon butter

3 cloves garlic, minced

6 cups low sodium chicken broth

2 tablespoons low sodium soy sauce

2 teaspoons sambal oelek

2 teaspoons honey

¾ teaspoon toasted sesame seed oil

2 (3 oz.) packets instant Ramen noodles, don’t use flavor packet

6 leaves Bok Choy, roughly chopped

Seasonings

• ¾ teaspoon EACH: onion powder, mustard powder
• ¼ teaspoon ground ginger
• 1/8 teaspoon white pepper
• 1 pinch red pepper flakes

For Serving

Green Onions

Roughly chopped honey roasted peanuts

Soft boiled eggs (see Ramen Eggs)

Guacamole with Shallot & Ginger - Serves 4 (used in Pomegranate Short Rib Tacos)

 A Pati Jinich Recipe | https://patijinich.com/pomegranate-short-rib-tacos/

Ingredients:

• 1 Tbsp shallot, finely chopped
• 1 Tbsp fresh ginger, finely chopped (okay to use less as desired i.e., 2 teaspoons)
• 1 whole jalapeño, or to taste, finely chopped
• 1 Tbsp freshly squeezed lime juice
• 1 Tbsp olive oil
• 1/2 tsp kosher salt
• 3 large ripe avocados, halved, pitted, meat scooped out and diced

Directions:

1. In a medium bowl, combine the shallots, ginger and jalapeño with the lime juice, olive oil and salt.
2. Incorporate the avocado and gently mash with a fork until well combined. 

Iced Lemon Ginger Turmeric Tea

 Adapted from: Iced Lemon Ginger Turmeric Tea - Six Clever Sisters

Ingredients:

• 2 quarts water
• 3 to 4 Lemons
• 1 or 2 lemons, sliced
• Juice from 2 lemons

• 1/4 cup fresh ginger, sliced
• 1 tsp. ground turmeric
• 2 cinnamon sticks
• Sweetener to taste (1/3 cup raw honey; or 1/3 cup sugar; or 2-3 Tbsp Maple Syrup)
• Ice (for serving)

Directions:

• Combine water, sliced lemons, sliced ginger, turmeric, and cinnamon sticks in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
• Remove saucepan from burner. Leave the saucepan covered and allow the tea to cool.
• While the tea is cooling, put juice from 2 lemons and sweetener in a pitcher.
• To add the tea to the pitcher, put a mesh strainer over the pitcher opening, and strain the tea as you pour it in, discarding the cinnamon sticks, ginger, and lemon slices.
• To serve, pour over ice. Enjoy!

Turmeric Tea / Golden Milk

Serves 2

From: https://www.elizabethrider.com/how-to-make-golden-milk-recipe/

Ingredients:

• 3 unsweetened almond milk (or unsweetened nut milk)
• 1/2 tsp. almond oil or coconut oil (optional)
• 1 tsp. of ground turmeric 
• big pinch of freshly ground black pepper if using ground turmeric (omit if using the paste) 
• 1 small (1/4 inch) piece of ginger root peeled and grated (more or less to taste) 
• 1/8 tsp. ground cardamom 
• 1/8 tsp. ground cinnamon 
• 1 tsp. raw honey added off the heat (optional for a little sweetness) 

Instructions:

• Whisk all ingredients together, then warm through on the stove over medium heat for 15 minutes. Let it very gently simmer for 15 minutes but not boil. 
• Strain and Serve

Warm Ginger Citrus Tonic

Ingredients: 

• 1 1/2 cups water
• 1 1/2 Tbsp ginger (sliced)
• 1 clementine (peeled)
• 1 Tbsp Maple Syrup

Instructions:

• Add water and ginger slices to a small pot and bring to a boil. Lower heat and allow to simmer for about 5 minutes, or longer for s spicier drink.
• Mash the clementine in a mug
• Add the hot ginger water and maple syrup to the mug
• Stir until dissolved

 

Pomegranate Short Ribs and Queso Fresco Guacamole Tacos

A Pati Jinich Recipe | https://patijinich.com/pomegranate-short-rib-tacos/

Ingredients:

• 2 pounds country-style boneless pork short ribs
• 1 teaspoon kosher or coarse sea salt, divided, or to taste
• Freshly ground pepper to taste
• 4 tablespoons canola or safflower oil, divided
• 1 cup white onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 cups pomegranate juice
• 1 1/2 cups Stock (or try red wine)
• 1 teaspoon dried rosemary, crushed
• 
  
• 1 tablespoon shallot, finely chopped
• 1 tablespoon fresh ginger, finely chopped (okay to use less as desired i.e., 2 teaspoons)
• 1 whole jalapeño, or to taste, finely chopped
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon olive oil
• 3 large ripe avocados, halved, pitted, meat scooped out and diced
• 1/2 cup queso fresco, crumbled or diced, divided
• 1/2 cup pomegranate seeds, divided
• 
  
• corn tortillas
• 1 tablespoon fresh mint, coarsely chopped, to garnish

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Season the short ribs with 1/2 teaspoon of the salt and pepper to taste.
• Heat 3 tablespoons oil in an ovenproof casserole over medium heat. Once hot, add the meat and cook until browned on each side, about 7 to 8 minutes per side. If necessary, do it in batches. Remove the meat from the casserole and place in a bowl.
• Add the remaining tablespoon of oil to the casserole and cook the onion, stirring occasionally, until completely softened, about 4 to 5 minutes. 
• Add the garlic and cook for another minute, until fragrant and lightly browned. 
• Pour in the pomegranate juice and wine, stir well, scraping the bottom of the pan to incorporate all the browned bits.
• Return the meat to the casserole, add the crushed rosemary, and let it come to a simmer. Once it does, cover the casserole with its lid and place in the oven for 1 1/2 hours, until the meat is completely tender.
• Remove the lid from the casserole, and leave in the oven for another 1/2 hour, or until the meat comes falls apart when pulled with a fork, and the liquid has thickened considerably. 
• Remove from the oven. Using a couple forks, shred the meat finely into small bite size chunks and let it sit in the sauce.

Guacamole

• In a medium bowl, combine the shallots, ginger and jalapeño with the lime juice, olive oil and remaining 1/2 teaspoon salt. Incorporate the avocado and gently mash with a fork until well combined. 

Serving

• Add half of the cheese and pomegranate seeds and toss well. Reserve.
• Heat the corn tortillas on a comal, griddle or skillet set over medium heat, until completely heated through and pliable.
• Assemble tacos with the guacamole and the braised ribs, garnish with the remaining cheese and chopped mint.

Beef with Broccoli and Oyster Sauce

From: Adam Liaw's Asian Cookery School | Vietnamese Dish
cooking time: 10 minutes

Ingredients:

• ~1 lb rump steak, sirloin or flank, very thinly sliced
• 2 tbsp peanut oil
• 2 cups broccoli florets
• 3 thin slices ginger, bruised
• 3 cloves garlic, roughly chopped
• 1 yellow onion, thinly sliced
• ¼ cup oyster sauce
• 1 tbsp soy sauce
• 2 tbsp stock or water
• ½ tsp sugar
• 1 tsp cornflour mixed with 1 tbsp cold stock or water
• Chillies in Soy Sauce

Meat Marinade:

• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• ½ tsp cornflour
• pinch white pepper

Instructions:

1. Combine the beef with the marinade ingredients and set aside for at least 10 minutes
2. Heat a cup or to of water in the wok until boiling, add about a teaspoon of the oil and blanch the broccoli for about 1 minute or until it is bright green and slightly softened. Remove and set aside until ready to fry
3. Drain the water from the wok and dry the wok over the flame. Add the remaining oil and the ginger first then the garlic to the oil, then the onion and fry until the onion is softened. Scoop the onion, garlic and ginger out of the oil and add to the broccoli
4. Using the flavored oil left in the wok, fry the beef in batches until well browned. Return all ingredients back to the wok and toss together. Add the oyster sauce, soy sauce, stock and sugar and toss to coat. Slowly drizzle the cornflour mixture into the wok while tossing, until the liquids thicken and cling to the ingredients. Remove to a plate, rest for a minute and serve with rice and some Chillies in Soy Sauce.

Vietnamese Congee (Chao Ga) - Serves 8

Adapted from: theWorkTop and Chowhound




  Difficulty: 3 (time-consuming)

Approximately 2 to 3 hours, depending on how flavorful you want the stock

Equipment: Stock pot or other large pot

INGREDIENTS

• 1.5 - 2 lb bone-in chicken parts, like whole thighs, drums, etc.
• 1 cup Jasmine (or white) rice 
• 4 cups OR 1 x 14oz box/can Chicken Broth (broth is optional)
• 6 cups Water (if no broth above, increase to 8 cups water)
• Ginger, peeled and chopped into at least three 1" knobs
• 2 tsp Kosher Salt if using low sodium broth, or to taste
• 1 stalk Lemongrass (optional, use leftover)
• Optional Garnishes: 6 Scallions, sliced into rounds; handful of fresh Cilantro, chopped; fresh lime; freshly cracked Black Pepper; dried fried Shallots

DIRECTIONS

1. Rinse and drain the rice; add to a heavy stock pot.  Add water, broth, ginger, and chicken.
2. Bring to a boil but immediately reduce heat to Medium Low.  Simmer, covered or uncovered (play with it) for about 40 minutes (no more than 1 hr)
3. Stir occasionally and skim off the scum and fat buildup with a large flat spoon (discard the scum)
4. Remove chicken from the pot and allow the pieces to cool. Shred the meat and discard the bones.
5. Remove the ginger from the pot.
6. Add the shredded chicken back into the congee and mix well. Add salt.
7. To serve, ladle into individual bowls.  Top with scallions and cilantro.  Add freshly ground pepper, lime juice, and fried shallots as desired.

Limeade

INGREDIENTS

• Simple Syrup
• Zest 1 lime
• 1 tbsp ginger (freshly minced - Optional)
• 3/4 cup C₁₂H₂₂O₁₁
• 1 cup  H₂O

• Limeade Base
• 2 cups H₂O
• 1 cup Fresh Squeezed Lime Juice

DIRECTIONS

1. Make Simple Syrup: mix zest, 1 cup water, sugar, and ginger in a pot over medium heat. Allow to comes to a quick boil. Remove from heat and let cool slightly. Siphon off the ginger and zest.

2. Mix the lime juice, 2 cups water, and add simple syrup solution. Shake well and refrigerate.

Mango Chicken Curry - Serves 6

From: Simply Recipes

Difficult: 3 (medium)


INGREDIENTS

• 2 Tbsp vegetable oil
• 1 large onion, chopped (1 1/2 to 2 cups)
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 Tbsp fresh minced ginger
• 2 Tbsp yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangos, peeled and diced
• 2 Tbsp cider vinegar or white vinegar
• 1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 Tbsp heavy cream)
• 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• 1/3 cup golden raisins (optional)
• Salt and pepper
• Cilantro for garnish

DIRECTIONS:

1. Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
2. Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan. 
3. Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
4. Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
5. Serve over rice. Garnish with cilantro.

Ginger-flavored Creme Brulee - Serves 4

From: Vietnamese Cooking made easy

Difficult: 3 (medium)

INGREDIENTS

• 2 cups Cream
• 2 1/2 in fresh ginger root, peeled, then sliced into quarter discs and bruised
• 3 egg yolks
• 1/4 cup superfine caster sugar
• 4 tbsp sugar

DIRECTIONS

1. Heat the cream and ginger in a saucepan over low heat, stirring from time to time, until the mixture comes to a boil. Remove from heat, cover the pan and set aside for 15 minutes. Remove and discard the ginger pieces.
2. Preheat the oven to 350
3. Mix the egg yolks and caster sugar in a large bowl until the sugar is dissolved, then gradually pour in the ginger-flavored cream, whisking to mix well. Do not beat the cream as this will cause air bubbles in the custard.
4. Pour the custard mixture into 4 ovenproof bowls and place them in a deep baking dish. Carefully fill the baking pan with boiling water up to half the height of the bowls, then bake in the oven until the cream just sets in the middle, 30 to 35 minutes.
5. Remove and set aside to cool. When the custard is cool enough, chill in the refrigerator for at least 1 hour.
6. Sprinkle the top of each custard with 1 tablespoon of the sugar and grill under a preheated broiler for about 1 minute, until the sugar blisters and turns golden brown. (Recommend using a torch)
7. Return the custard to the refrigerator and chill for at least 1 hour before serving.

Ginger Glazed Mahi Mahi

Ingredients:

• 3 tbs Honey
• 3 tbs Soy Sauce
• 3 tbs Balsamic Vinegar
• 1 tsp grated fresh Ginger Root
• 1 clove Garlic
• 2 tsp Olive Oil
• 4 (6 oz) Mahi Mahi Fillets
• Salt and Pepper to taste
• 1 tbs Vegetable Oil

Directions:

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Tom Kha Gai (Coconut Soup with Chicken) - Serves 4

Tom Kha Gai

Cooking with Poo (Bangkok, Thailand)

Ingredients:

• 14 oz (400 grams) Chicken, sliced into bite sized pieces
• 7 oz (200 grams) Mushrooms (quartered - no stem)
• 2 cups of Thai coconut milk
• 1 cup water
• 4 tbsp chicken stock
• 2 tbsp fish sauce (or 2 more tbsp chicken stock)
• 2 tbsp Coriander or cilantro (stem and leaves)
• 5 slices of Galangal (or ginger)
• 2 Lemongrass (sliced)
• 6 Kaffir lime leaves (torn)
• 3 tbsp Lime juice
• 2 bunches of fresh coriander/cilantro for garnish

Directions:

1. Heat water, coconut milk, fish sauce, kaffir leaves, mushrooms, lemongrass, galangal and bring to a boil.
2. Add chicken and heat until cooked
3. Turn off heat (remove soup from heat source)
4. Add coriander and lime juice
5. Add fresh chili to taste
6. Serve with rice

Tips:

1. Use fresh small finger length Red Chilli - to taste only
• Consider adding Thai Chili paste to soup for extra kick (note: will turn soup pinkish)
2. Rice is optional but Jasmine or similar is best
3. Substitute Cilantro for Coriander
4. Substitute Ginger for Galangal

Cabbage & Chicken Salad (Goi Ga) - Serves 4 to 5 as a side, or 2 as a main

CHICKEN INGREDIENTS

• 8 oz Chicken (any parts)
• 1 small onion (yellow or white)
• 1" Ginger piece, sliced
• 1 garlic clove

To poach the chicken: Add water to a medium pot (enough where 1 to 2" will cover the chicken). Then add all of the above EXCEPT for the chicken.  Bring to a boil.  Slip in the chicken, put on the lid, and immediately turn off the stove and remove the pot from the heat.  Let sit according to the cut: 1 Breast - 20 to 25 min; 2 Fillets - 15 min; Thighs, Drums - 18 to 23 min.  Remove chicken from the pot and let it rest on the counter for 10 minutes.  When cool, tear it into bite-sized pieces.

SALAD INGREDIENTS 

• 1/4 head of Cabbage (a wedge)
• 1/2 Red Onion
• 1/2 cup Cilantro leaves, chopped
• 1/4 cup Mint leaves, chopped or torn
• 2 tbsp peanuts, crushed and toasted/roasted
• 1/4 cup fried shallots (pre-fried in a container are fine)

1. To prepare the salad, cut the cabbage into the finest shreds that you can manage.  It should feel as light and satisfying as running your fingers through shredded paper.  Put it in a large bowl.
2. Slice the onion as paper-thin as possible, then soak it in a bowl of cold water to tone down its pungency.  Drain well or give it a gentle squeeze to get the excess water out.
3. Set the cabbage and onion aside.

SALAD DRESSING

• 1 Garlic cloves
• 2 tbsp Lime juice (Fresh)
• 2 tbsp Sugar (raw cane preferred)
• 2 tbsp Fish sauce
• 1 Thai chili or chili paste (optional)
• 1/2 cup water

1. To make the dressing, pound garlic, chili, and sugar into a paste (mortar and pestle is perfect for this), OR just mince the garlic and chili with a knife or crush using the back of a strong spoon.  
2. Add lime juice or vinegar, and mix together.  Pour into a small bowl or jar, and add fish sauce and water.  Mix.  Set aside until ready to serve.

DIRECTIONS TO SERVE

1. To serve, gently toss together the cabbage, onion, cilantro/coriander leaves, mint leaves, shredded chicken, and half of the fish sauce dressing.
2. Add the remaining dressing as you taste until it's to your liking.
3. Arrange the salad on a plate, then top it with fried shallots and crushed roasted peanuts.
4. Serve immediately.

Pork Tenderloin with Spiced Rhubarb Chutney - Serves 4

from: epicurious Bon Appétit | April 1994

INGREDIENTS

Chutney

• 3/4 cup sugar
• 1/3 cup cider vinegar
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon ground garlic
• 1 teaspoon cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon dried crushed red pepper
• 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
• 1/2 cup (generous) chopped red onion
• 1/3 cup dried tart cherries or golden raisins (about 2 ounces)

Pork

• 2 pork tenderloins (about 1 1/2 pounds total), trimmed
• 2 teaspoons ground cumin
• 1 tablespoon olive oil
• Fresh Cilantro springs

DIRECTIONS

For Chutney:
combined first 8 ingredients in heavy large dutch oven (or skillet). Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Note: Can be made 1 day ahead. Cover and Chill. Bring to room temperature before using).

For Pork:
Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

Thai Chicken Curry - Serves 4

From: MensHealth (March 2013)

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
Large Pan

Ingredients:

• 1 tbsp peanut or canola oil
• 2 garlic cloves, minced
• 2 tsp fresh ginger
• 1 large onion
• 1 tbsp red Thai curry paste
• 1 cup chicken stock
• 1 can light coconut milk
• 1 large sweet potato, peeled and cut into 1/4" cubes
• 1/2 lb green beans, trimmed
• 1 lb boneless skinless chicken breast, sliced
• Juice of one (1) lime
• 1 tbsp fish sauce (optional)
• Fresh Cilantro or basil for garnish
• Brown rice or other as base of meal

Directions:

• In a large saucepan, heat the oil on medium. add the garlic, ginger, and onion and saute until soft, about 5 minutes. Add the curry paste and cook, stirring, for 1 minutes. Stir in the chicken stock and coconut milk.
• Bring the mixture to a simmer, add the sweet potato, and cook for 10 minutes. Stir in the green beans and chicken. Cook the mixture until the vegetables and the chicken is cooked through, about 5 minutes more.
• Add the lime juice and fish sauce. Serve the curry over steamed brown rice and garnish with cilantro or basil.

Tomato-Curry Soup - Serves 8

From: Tasting Colorado by Michele Morris taken from Cholon, Denver, CO

Grade Level - 2, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment
Large Stock Pot, Blender (or Food Processor)

Ingredients

• 1/2 cup grape seed oil
• 1 small onion
• 2 large garlic cloves
• 1/4 pound thinly sliced shallots (about 5 medium shallots)
• 1 tablespoon minced galangal (or fresh ginger)
• 1 tablespoon yellow curry powder
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 2 (28-ounce) cans peeled tomatoes
• 5 cups water
• 1/3 cup palm sugar or brown sugar
• 2 or 3 stalks of fresh lemongrass cut into pieces and bruised
• 1/2 cup cilantro stems
• 1/4 ounce kaffir lime leaves, bruised (about 5 large leaves)

Directions

1. Heat oil in a  large stockpot over medium-high heat. Add the onion, garlic, shallots, and galangal; reduce heat and sweat the vegetables until very aromatic, but not browned, about 5 minutes.
2. Add the curry powder, white pepper, and salt and cook until aromatic, about 1 minute. Add the tomatoes, water, and sugar and bring to a simmer.
3. Wrap the lemongrass, cilantro, and lime leaves in cheesecloth and tie closed to make a bouquet garni; add to the pot. Simmer the soup for 20 minutes, and then remove the bouquet garni and discard.
4. Puree the soup using a stick blender or, in batches, in a traditional blender (food processor). If desired, pass the soup through a fine-mesh strainer before serving for a velvety smooth texture.

Spicy Glazed Brussels Sprouts - Serves 4

From: RealSimple October 2013

Hands-on Time: 15 minutes
Total Time: 35 minutes

Serves: 4

Ingredients

• 1.5 pounds Brussels Sprouts, trimmed and halved
• 1 red jalapeno pepper or serrano chili, halved and sliced
• 3 tablespoons canola oil
• 1 tablespoon grated fresh ginger
• Kosher salt and black pepper
• 1 tablespoon honey

Directions

1. Heat oven to 450 F.
2. Toss Brussels Sprouts, jalapeno, oil, ginger, 3/4 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet.
3. Roast, tossing once, until the Brussels Sprouts are golden and tender, 15 to 20 minutes.
4. Drizzle with honey and toss to coat.

Honey Ginger Chicken - Serves 4

Modified from: Vietnamese Cooking made easy

Ingredients:
3 tablespoons oil
1 large onion, cut into wedges (yellow)
1 lb chicken breasts (or thighs)
1 tablespoon minced garlic
2 in fresh ginger root, peeled and cut into very thin strips (or minced) (about 3 tbs)
1 tablespoon Chinese 5-Spice (equal parts: crushed cloves, cinnamon, star anise, nutmeg, ginger)
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon freshly ground black pepper
1 finger-length red chili, deseeded and cut into thin strips, to garnish

Heat the oil in a wok or skillet over high heat until very hot. Stir-fry the onion until fragrant and translucent, 30 seconds to 1 minute. Add the chicken and stir-fry for 1 to 2 minutes. Add the garlic and ginger, and stir-fry for another 30 seconds. Reduce the heat to medium, add the five spice powder and mix well. Season with the fish sauce, soy sauce and honey, and stir-fry for 2 more minutes until the chicken is cooked and well coated with the sauce. Remove from heat and transfer to a serving platter.

Sprinkle the black pepper on top and garnish with chili. Serve hot with steamed rice.

Serves 4