Ground Lamb and Spinach Curry

Ground Lamb and Spinach Curry
Serves 4

1 lbs ground lamb
1 lbs frozen chopped spinach, defrosted and drained
1 red onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
1 tbs cumin
1 tbs coriander
1 tbs curry powder
1 tsp mustard seed
1/4 tsp tumeric
1/2 water or more
1 can diced tomatoes, undrained
1 sweet potato, diced
1 can chickpeas, drained
1 cup yogurt, cilantro, rice

Start by cooking lamb until brown. Drain and reserve for later. Next, cook onions in a dutch oven/saucepan until well browned. Add the garlic, ginger, and spices and cook for another few minutes - until aromatic.
Add the tomatoes, lamb, potatoes, and water to just cover, and cook about 15 minutes, until potatoes are almost done.
Add the chickpeas and cook 5 minutes, until potatoes are done. Add spinach and cook through, cook longer if there's too much liquid.
Finish with cilantro and yogurt, and serve over rice.

Pasta with Sausage and Escarole

Pasta with Sausage and Escarole
Serves 4-6

1 box farfalle
1 pint/container grape or cherry tomatoes, halved
1 head escarole, rough chopped
1 small onion, chopped
1 hot pepper, minced
3 cloves garlic, minced
1/4 tsp chile flakes
1 can chicken stock
1 lbs italian sausage, out of casings
1 tsp oregano

Cook pasta.
In dutch oven, cook garlic, onion, pepper, and chile flakes until softened. Add sausage and brown, breaking it up as it cooks.
Add escarole, oregano, and stock. Cover and braise 10 minutes, or until done.
Add tomatoes and cook 1 more minute.

Mix sauce in with the pasta, and serve.

Pesto-Chicken Pasta

Pesto-Chicken Pasta
Serves 6

1 box farfalle
2 chicken breast halves, cubed
1 large zucchini, half-moons
12oz broccoli florets
1 red pepper, thin-sliced
1 pint grape/cherry tomatoes, halved

Pesto:
3 cups packed basil
4 cloves garlic
1 cob cooked corn, in nibblets
1/3c pine, walnuts, pistachios, etc
1/4c chicken stock
olive oil
3 Tbs parmesan

Season the dust the chicken with flour. Cook in a pan until done. Once done, remove and cook the zucchini until browned and softened a bit.
Cook the pasta, adding the broccoli for the last minute.

Mix dry pesto ingredients, plus aggressive salt/pepper. With machine running, add oil slowly until texture is close but a bit wet. Add the cheese and mix to finish.

Mix everything together with the pasta and serve hot or cold.

Salad with Shrimp, Avocado, and Corn

Salad with Shrimp, Avocado, and Corn
Serves 4

1 box spring mix, washed
2 lbs shrimp
2 tomatoes, diced
1/2 cucumber, halved and sliced
1 ear corn, in nibblets
1 red pepper, halved and thin-sliced
2 avocado, diced
Miso-ginger salad dressing

Season the shrimp and quickly saute until cooked. Cool down.
While the shrimp cools, mix the rest of the salad. Add the shrimp, dress, and serve.

Mexican Pasta Salad, Differently

Mexican Pasta Salad, Differently
Serves 6-8

1 pounds fusilli pasta
olive oil

2 large chicken breast halves
4 ears corn
1 packet sazon
2 jalapeno

1 bag cherry tomatoes, halved
1 15oz can sliced olives
1/2 large red onion, chopped

3 tablespoons Dijon mustard
Juice of 2 limes
2 teaspoons chili powder
2 teaspoons ground cumin
1 large handful fresh cilantro, coarsely chopped
~1/4c sour cream

Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well.
Season chicken with sazon and grill, along with the corn and jalapeno. Reserve, cool, and shred. Nibbeletize the corn.

Transfer pasta to large bowl. Add shredded chicken, tomatoes, corn, olives and chopped onion and toss.

Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in 1/3 cup olive oil. Mix in sour cream, minced jalapeño chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.

Cold Peanut Noodles with Chicken

Cold Peanut Noodles with Chicken
Serves 6-8

1 pound fresh Chinese egg noodles or spagetti/bucatini
1 teaspoon sesame oil
2-3 smaller chicken breasts
1 red bell pepper, cut into strips
1 cucumber, cut into matchsticks
~1.5 lbs blanched broccoli, snap peas, snow peas, edamame, etc
3 scallions, chopped
1 red chile, chopped

Sauce
1/3 cup peanut butter
2 tablespoons oil
1 clove garlic, minced
2 tsp ginger, minced
2 tablespoons sesame oil
1/4 tsp black pepper
1 tablespoon honey or sugar
2 tablespoons soy sauce
2 tsp fish sauce
2 tablespoons red wine vinegar
1/4 cup water, to achieve good consistency
3-4 tablespoons chili bean paste or sriracha
Small handfull cilantro, chopped if mixing by hand

Make sauce, adding water as needed, in a blender or using a whisk; chill.
Poach the chicken, let cool, and shred.
Cook pasta - blanch veg during pasta cooking process in the water. Drain the pasta, rinsing

well, and then mix with some sesame oil.
Mix everything together and fridgerate at least 30 minutes.

Beef and Sweet Potato Stir-Fry

Beef and Sweet Potato Stir-Fry
Serves 4

1.5 lb beef, thin strips
pinch of ground cinnamon
2 Tbsp soy sauce
1 Tbs oyster sauce
1 tsp crushed red pepper flakes
3 cloves garlic, minced
1 Tbsp fresh ginger, minced
2 sweet potato, diced into 1 inch chunks (about 2.5 cups)
1 lbs asparagus, cut
1 smaller onion, thin sliced
1 can water chestnuts
Chicken stock, slurry

Directions

1. In a medium mixing bowl, add beef, applesauce, cinnamon, cloves, soy sauce, red pepper flakes, garlic and ginger. Toss to combine and set aside to marinate.
2. In a medium pot, add sweet potato chunks with 2 1/2 cups of water and bring to a boil over high heat. Once boiling, cook for 5-7 minutes until soft but still firm. Remove sweet potato with strainer or slotted spoon; do not drain water.
3. Return water to a boil. Add green beans and boil for 4 minutes, until soft but still firm. Drain and set aside with cooked potato.
4. In a large wok or skillet, add coconut/olive oil or butter over high heat. Once hot, add beef mixture and onion, tossing quickly until done, about 3 minutes. Then toss in spinach, sweet potatoes and beans. Cook for 1- 2 more minutes and serve!