Chickpea and Beef Curry With Spinach And Rice

INGREDIENTS

• 2lbs Stew beef
• 1/2T curry powder
• 1 t sea salt
• 1 T avocado oil
• 2 cloves garlic, minced
• 1 T brown sugar (more to taste)
• 1 1/2 T red curry paste
• one 14-ounce can full fat coconut milk
• 1 1/2 T soy sauce
• one 14-ounce can chickpeas, drained and rinsed
• 2–3 C fresh spinach, chopped
• 1/2 C cilantro, chopped
• 1 1/2 C jasmine rice, uncooked

INSTRUCTIONS

1. Cook rice according to package directions.
2. Marinate Beef in curry and sea salt for at least 1 hour
3. Sautee the beef for 15 - 20min; then add enough water to cover the beef. Cover and simmer for 1hr or until the beef is fall apart tender. 
4. Heat the olive oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
5. Add the brown sugar, coconut milk, and soy sauce. Add cooked beef. Bring to a low simmer until thickened slightly.
6. Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
7. Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want! 

Adapted from: https://pinchofyum.com/chickpea-curry

Chicken Avocado Soup

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts,* or 3 cups shredded rotisserie chicken
• 1 Tbsp olive oil
• 1 1/4 cups chopped green onions (including whites, mince the whites)
• 2 jalapeños, seeded and minced**
• 3 cloves garlic, minced
• 4 (14.5 oz) cans low-sodium chicken broth***
• 2 Roma tomatoes,**** seeded and diced
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper
• 1/3 cup chopped cilantro
• 3 Tbsp fresh lime juice
• 3 medium avocados , peeled, cored and diced
• Tortilla chips , monterrey jack cheese, sour cream for serving (optional)

Instructions

1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
2. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts if using (otherwise wait to add rotisserie chicken until the end). Bring mixture to a boil over medium-high heat.
3. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).
4. Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice, and rotisserie chicken now if using.
5. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.

Notes
*For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.
**You can leave seeds if you want soup spicy, replace jalapeños with 1/2 cup chopped bell pepper if you don't like heat.
***For a less brothy soup you can reduce to 3 cans chicken broth if desired.
****1 (14.5 oz) can canned tomatoes (regular, petite cut, or fire roasted may be used) in place of fresh tomatoes.

From: https://www.cookingclassy.com/chicken-avocado-lime-soup/

Garlic Butter Steak Bites

INGREDIENTS

• 4 cloves garlic
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves
• 2 pounds thick-cut New York strip steaks
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter

INSTRUCTIONS

1. Mince 4 garlic cloves. Transfer to a bowl and add 1/2 teaspoon black pepper. Chop until you have 1/4 cup fresh parsley leaves, then transfer to a small bowl. Cut 2 pounds New York strip steak into 1-inch cubes, then season them with 1/2 teaspoon kosher salt.
2. Melt 8 tablespoons (1 stick) unsalted butter in a large skillet over medium high-heat. Add the steak cubes and sear until browned, flipping them halfway through, 6 to 8 minutes total. Add the garlic and pepper and cook for 1 minute more. Remove from the heat and garnish with the parsley.

From: https://www.thekitchn.com/garlic-butter-steak-bites-22947830

Greek Lemon Potatoes

Ingredients

• 1.2 kg / 2.5lb potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper) (Note 1)
• 1 1/2 cups chicken stock/broth , low sodium (Note 2)
• 1/2 cup olive oil
• 1/3 cup lemon juice
• 5 garlic cloves , finely grated using microplane (Note 3)
• 1 tbsp dried oregano
• 2 tsp salt
• Garnish (optional): Lemon wedges, fresh oregano leaves

Instructions

1. Preheat oven to 200°C/390°F
2. Cut potatoes: Peel potatoes and cut large ones into thick wedges - about 3cm / 1.2" thick - and medium ones into 3 (see photo in post).
3. Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
4. Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
5. To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
6. Roast 35 minutes: Transfer potatoes to oven and roast for 35 - 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
7. Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 - 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)
8. Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired. 

Notes

1. Potatoes - use starchy, not waxy potatoes, as they absorb flavour better.
2. Braising liquid - Can use water + 2 stock cubes or 2 tsp powder instead, but liquid stock is tastier. Can use veg stock instead of chicken.
3. Garlic - it's best to use a microplane to finely grate the garlic so it dissolves in the stock so you don't end up with burnt little garlic bits at the end. This is a recipe improvement added in March 2021.

From: https://www.recipetineats.com/greek-lemon-potatoes/

Slow-Cooker Sweet Potato Chocolate Mole Soup

Ingredients

• 2 tablespoons olive oil
• 1 large sweet onion, finely chopped
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon dried tarragon
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 3 garlic cloves, minced
• 2 tablespoons tequila, optional
• 1 carton (32 ounces) reduced-sodium vegetable broth
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 4 medium sweet potatoes, peeled and cubed
• 2 ounces bittersweet chocolate, finely chopped
• Optional: Cubed avocado, Cotija cheese, chopped red onion, corn and cilantro leaves

Directions

1. In a large skillet, heat oil over medium-high heat. Add onion and seasonings; cook and stir until onion is tender, 5-7 minutes. Add garlic; cook 1 minute longer. If desired, add in tequila, stirring constantly.
2. Transfer to a 4- or 5-qt. slow cooker. Add broths and sweet potatoes. Cook, covered, on low until potatoes are tender, 6-8 hours. Stir in chocolate until melted. Cool soup slightly. Process in batches in a blender until smooth. Serve with toppings as desired.

From: https://www.tasteofhome.com/recipes/slow-cooker-sweet-potato-chocolate-mole-soup/

Chicken Satay with Peanut Sauce

Ingredients
Chicken

• ⅓ cup full-fat coconut milk
• 4 cloves garlic, minced
• 1 tablespoon turmeric
• 2 tablespoons chopped fresh cilantro, plus more for serving
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• ½ teaspoon kosher salt
• 2 pounds boneless, skinless chicken tenders
• 18 metal or bamboo skewers
• ¼ cup crushed peanuts, for serving

Peanut Sauce

• 1 (13.5-ounce) can full-fat coconut milk
• 1 to 2 tablespoons Thai red curry paste (add more if you want it spicy)
• ¾ cup unsweetened creamy peanut butter (we like natural style)
• ½ tablespoon kosher salt
• 1/2 cup sugar (was 3/4; need less)
• 2 tablespoons apple cider or white vinegar

Method

1. Make the chicken. In a small bowl combine coconut milk, garlic, turmeric, cilantro, brown sugar, fish sauce, and salt.
2. Pat the chicken dry. Using a mallet or rolling pin, pound the chicken tenders until very thin. Arrange the chicken in a single layer in a baking dish or rimmed baking sheet, then pour the marinade over top. Cover and marinate, refrigerated for 2 hours or up to overnight.
3. Meanwhile, make the peanut sauce. To a small saucepan, add the coconut milk, curry paste, peanut butter, salt, sugar, vinegar, and ½ cup water; whisk to combine. Bring the sauce to a simmer over low heat and cook, whisking, until slightly thickened, about 5 minutes. Remove the saucepan from heat and let sit for 10 minutes before serving. If the sauce gets too thick while cooling, reheat it over low and add a splash or two of water.
4. Preheat the grill on medium. Tightly thread the chicken onto the skewers, dividing evenly. Place the skewers on the grill and cook, undisturbed, 3-5 minutes per side. Transfer to a serving platter.
5. Garnish the chicken with cilantro and peanuts. Serve with the peanut sauce on the side.

From: https://themodernproper.com/chicken-satay-with-peanut-sauce

Thai Chicken Pizza

Ingredients

• 1 store bought or home made pizza dough (1 lb)
• 3 cups chicken, cooked, shredded
• 1 cup Thai peanut sauce
• 4 tbsp hoisin sauce
• 2 cups pepper jack cheese, grated
• green onions
• 1/4 cup shredded carrots (or mung bean sprouts)
• 1/4 cup cilantro, roughly chopped
• 1/4 cup dry roasted peanuts, roughly chopped
• red pepper flakes (optional)

Method

1. Preheat oven to 500°F.
2. In a medium sized bowl toss together chicken and peanut sauce until chicken is completely coated.
3. Divide and spread equal amounts of hoisin sauce on prepared pizza dough. Repeat with chicken, pepper jack cheese and red onions.
4. Place the prepared pizzas in preheated oven on either a baking sheet or (our preference) a pizza stone. Bake in oven for 12-14 minutes until edges and bottom of pizza are golden brown.
5. Top with bean sprouts, cilantro and dry roasted peanuts. Slice, serve and enjoy!

Use Peanut sauce from Chicken Satay with Peanut Sauce recipe

Based on: https://themodernproper.com/thai-chicken-pizza