• 3 TBS oil
• 6 garlic cloves (minced)
• 1½ LB ground turkey (or chicken, pork, beef)
• 1 TSP mild curry powder
• ¼ TSP ground black pepper
• 4 OZ red curry paste
• 3½ TBS dark soy sauce
• 4½ C chicken stock
• 2¼ C coconut milk, full fat for best flavour
• 6 TBS cider vinegar
• 9 TBS peanut butter
• 5 instant ramen or noodle cakes ~70-100 GR / 2½-3½ OZ per cake (discard seasoning pack)
• 6 OZ baby spinach

To Serve:

• 6 TBS peanuts (finely chopped)
• Roughly chopped fresh coriander/cilantro leaves (optional)
• Sriracha or other chili paste (optional)

1. Heat oil in a medium skillet over high heat. Add ground chicken and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
2. Add garlic and cook for 1 minute.
3. Add red curry powder, black pepper, curry paste and soy sauce. Cook for 1 minute.
4. Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
5. Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
6. Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
7. Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
8. Add spinach, toss with the noodles for 30 seconds until wilted.

Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chili paste if desired.

Yields 6 servings.

https://www.recipetineats.com/thai-chicken-peanut-noodles-mince/

Calories:520cal | Carbohydrates:8g | Protein:31g | Fat:45g | Saturated Fat:21g | Cholesterol:86mg | Sodium:674mg | Potassium:1209mg | Fiber:3g | Sugar:4g

• 6 ears of corn
• ½ cup Crema Mexican Agria Sour Cream (regular sour cream will work as well)
• ¼ cup mayonnaise
• ¾ cup Cotija cheese, crumbled
• ½ TSP garlic powder
• ⅜ teaspoon fine sea salt
• Juice and zest of 2 limes
• ⅜ C (1 bundle) cilantro, finely chopped
• ¾ teaspoon chipotle chili powder (optional)

Option 1 – Grilling:

1. Heat your grill to roughly 400° F. You can grill the corn with the husks on or off. Leaving the husks off to ensures that the corn gets nice grill marks and it gives it a nice grilled flavor.
2. Husks On: let your corn soak in water for 10 minutes before grilling.
3. Husks Off: lightly coat each cob with oil add season with salt and pepper.
4. Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.

Option 1 – Saute:

1. You can cook the corn in a skillet over medium high heat. Add in a little oil, and once hot add in the corn.
2. Cook for a few minutes on each side until it starts to darken a little.

Option 3 – Roast:

1. Preheat the oven to 425° F. Lightly coat each husked cob with oil, season with salt and pepper, and place in a single layer on a roasting pan. Roast for 30-45 minutes, depending on how much color you’d like the corn to have.

Topping:

1. Mix the topping by stirring together the Mexican creama, mayonnaise, cotija cheese, garlic powder, lime zest and juice, and cilantro.
2. Generously top each corn cob with the cheese mixture (using a gloved hand works best), sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.

Yields 6 servings.

https://foodwithfeeling.com/easy-mexican-street-corn

Serving: 4g | Calories: 254kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 471mg | Potassium: 292mg | Fiber: 2g | Sugar: 6g | Vitamin A: 488IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 1mg

Marinade

• 8 cloves garlic (minced fine)
• 2 TBS ginger (minced fine)
• 3 thai chili (minced fine) (optional)
• 2 TSP lemongrass powder (or 2 stalks of lemongrass, pureed very fine)
• 1 TSP lemon juice (if using lemongrass powder)
• 1 TSP ground tumeric
• 2 TBS of honey or sweetener (add more if you like it sweeter)
• 1 TBS (3 cubes) chicken bouillon
• 1 TBS soy sauce
• 1 TBS oyster sauce
• 5 TBS char siu sauce
• 1 TBS sesame seeds
• 1 TSP sesame oil
• 1 TBS vegetable oil

Beef

• 2-3 LB chuck roast (cut into long ~¼” thick x 1″ wide strips)
• 16-20 bamboo skewers (soaked in water if grilling)

1. Combine the marinade ingredients well, then add to the beef strips and coat well.
2. Let the beef marinate for at least 4 hours, or overnight for best flavor.
3. If grilling, soak your bamboo skewers for at least 30 minutes to an hour prior to avoid ignition.
4. Skewer the beef into long wavy ribbons from top to bottom.
5. Grill over high heat, or griddle at 400° for 3-4 minutes on each side until medium.

• 1 LB strawberries
• 3 C (24 OZ) water, divided
• 225 GR sugar
• 1 C lemon juice

1. Using a food processor or blender, blitz the strawberries until they are a fine pulp.
2. Combine 12 OZ (half) of the water and all of the sugar and heat while stirring until all of the sugar is dissolved.
3. Add the remaining water (bonus: add the remaining water as ice to rapidly cool the syrup), strawberries and lemon juice and mix well.
4. Refrigerate and server over ice.

Yields ~½ GAL of lemonade.

NOTE: If using fresh strawberries, remove the green tops, freeze, then defrost before processing. This will yield a finer pulp and produce more liquid.

• 1 LB chicken thighs, boneless & skinless (cubed)
• 1 MED onion (diced)
• 4 cloves garlic (minced fine)
• 1 TBS oil
• 38 OZ canned white beans (rinsed and drained)
• 4 OZ canned diced mild green chilis
• 1 C frozen corn
• 14½ OZ chicken broth
• 1 TSP salt
• 1 TSP ground cumin
• ¼ TSP black pepper
• 1 TSP oregano
• ⅛ TSP cayenne pepper
• 1 C sour cream
• ½ C whipping cream

1. Heat the oil in a 4-5 QT pot. Sauté chicken until cooked through then set aside.
2. Sauté onion until translucent. Add garlic and sauté briefly.
3. Return the chicken to the pot, add beans, green chilies, corn, chicken broth, and seasonings. Bring to a boil then lower the heat and simmer uncovered for 30 minutes.
4. Remove from heat. Stir in whipping cream and sour cream.
5. Serve with your choice of chopped green onion, fresh avocado, shredded cheese, tortilla chips, or other toppings.

Yields 6 servings.

Calories: 395 | Total Fat: 19.4g | Saturated Fat: 10.3g | Cholesterol: 187.3mg | Sodium: 786mg | Carbs: 26.5g | Fiber: 9.7g | Sugars: 2.8g | Protein: 30.3g

• 4-6 LB fully cooked bone-in ham
• 2 OZ butter
• 4 OZ cherry preserves
• 2 OZ brown sugar
• 2 OZ honey
• 2 TBS Dijon mustard
• 2 TBS port wine
• 1 TSP lemon juice
• ½ TSP kosher salt
• ½ TSP ground cinnamon
• ¼ TSP ground cloves
• ¼ TSP pepper

Oven: 325° F

1. Preheat the oven. Prep the ham by cutting off the rind and skin. Place the ham on a rack in a roasting pan. Score the fat on the ham in a crosshatch pattern. Add a cup or so of water to the bottom of the roasting pan. Place a piece of parchment paper over the ham and then cover the whole roasting pan tightly with foil.
2. Bake a fully cooked ham for 20 to 25 minutes per pound until it reaches an internal temperature of 140° F.
3. To make the glaze, melt the butter in a small saucepan over medium heat. Add the cherry preserves, brown sugar, honey, Dijon mustard, port wine, lemon juice, kosher salt, cinnamon, cloves, and pepper. Whisk until smooth. Bring to a boil and simmer for a few minutes. Set aside until needed.
4. Once the ham reaches 130° F begin to add the glaze. Remove the foil and parchment and brush a thick layer of glaze over the ham. Return to the oven uncovered and continue to roast for another 10 minutes. Add another layer of glaze and continue roasting. Repeat as necessary until the ham has reached 140° F and the glaze begins to caramelize.
5. The ham is done when it reaches an internal temperature of 140° F. When the ham is done, tent with a piece of foil and let rest until you’re ready to serve.

https://www.rhubarbandlavender.com/recipes/luncheon-spiced-cherry-and-port-glazed-ham/

• 1 C dried or 15 OZ canned garbanzo beans (soak overnight if using dried, drained and rinsed if using canned)
• 1 LB lamb or beef (stew meat cut into 2″ cubes)
• 2 TBSP olive oil
• 1 LG onion (diced fine)
• 6 cloves galic (minced)
• 3-4 LG carrots (diced fine)
• 2 ribs celery (diced fine)
• ¼ C cilantro, divided (minced)
• ¼ C parsley, divided (minced)
• 1 TBS salt
• ½ TSP black pepper
• 2 TSP ground ginger
• 1½ TSP paprika
• 1 TSP tumeric
• 1 TSP cumin
• ¼ TSP cinnamon
• 8 OZ tomato puree
• 3 C stock
• 5-7 C water
• 1 C red lentils
• Cornstarch slurry: 2 TSP cornstarch + 2 TSP water
• 1 C broken vermicelli noodles or white rice
• Splash lemon juice

1. In a heavy 6 QT pot over medium-high heat add the oil and brown the meat. Remove the meat from pot and set aside. Drain the excess fat from the pot.
2. Add the onion, carrot, celery, garlic, and half of the cliantro and parsley and sautee until onions are translucent. Stir in all the spices and allow to toast.
3. Add the tomato paste and stir to combine and coat.
4. Add the stock, water, chickpeas and lentils (and rice if using). Cover and simmer over low for 25 – 30 minutes or until the beans, lentils and meat are cooked through.
5. Near the end of cooking add the cornstarch slurry and allow to thicken.
6. Add the rice noodles (if using) and allow a few minutes to cook through.
7. Add a dash of lemon juice to taste and the rest of the herbs.

Yields 8 servings.

Calories: 397 | Total Fat: 16.4g | Saturated Fat: 6.5g | Cholesterol: 81.6mg | Sodium: 384mg | Carbs: 32.5g | Fiber: 5.2g | Sugars: 7.1g | Protein: 28.7g

For the Chicken and Corn:

• 4 (~1-2 LB) boneless, skinless chicken thighs (cut into strips)
• ½ packet HEB 25% less sodium taco seasoning (35 GR packet)
• 1 TBS olive oil
• 2 C corn

For the Beans:

• ½ red onion (chopped)
• 3 cloves garlic (minced)
• 15 OZ canned black beans (rinsed and drained)
• 1 tomato (seeded and diced)2 OZ chicken stock
• 2 OZ chicken stock
• ½ packet HEB 25% less sodium taco seasoning (35 GR packet)

For the Lime Crema:

• ½ C sour cream
• 1 TSP lime juice (or to taste)

To Serve:

• 1 C uncooked brown rice, prepared
• 1 TBS lime juice (or to taste)
• Cotija cheese

1. Cook the rice. Add lime juice and toss together.
2. Add the chicken and seasoning to a bowl or zip top bag and toss to coat and allow to marinate.
3. In a medium skillet over medium-high heat add the oil and saute the onion and garlic until soft and fragrant. Add the beans, tomato, chicken stock, and seasoning. Lower the heat and allow to cook together while preparing the chicken and corn.
4. In a skillet over medium-high heat, add the oil then saute the chicken until cooked through. Remove to the side and allow to rest.
5. Add the corn to the skillet to heat through, deglaze and char a bit.
6. Assemble your bowl to serve: rice, corn, beans and chicken. Top with cojita cheese and the lime crema.

Yields 6 portions.

Calories: 481 | Total Fat: 13.7g | Sat. Fat: 5.5g | Cholesterol: 108.5mg | Sodium: 651.4mg | Carbs: 67.1g | Fiber: 8.6g | Sugars: 12.8g | Protein: 36.4g

The Base:

• 1 TBS olive oil
• ½ LG onion (chopped)
• 4 cloves garlic (minced)
• 1 TBS fresh ginger (or ginger paste) (grated)
• ¼ TSP turmeric
• ¼ TSP smoked paprika
• ¾ TSP garam masala
• ½ TSP cumin
• 14 OZ canned crushed tomatoes or plain tomato sauce
• ½ C unsalted chicken stock (more as needed later)
• ½ – 1 TSP kosher salt
• 1 TSP sugar
• 20 OZ (~4 C) of cooked chicken or turkey meatballs (frozen OK, just bake prior to use) (cooked chicken can be used instead)

To Finish:

• 2 TBS butter
• 3 OZ heavy cream (more to taste)

To Serve:

• Cooked brown or basmati rice (~½ C per serving)
• ¼ C fresh cilantro (to garnish)

1. Heat oil over medium heat in a large skillet or Dutch oven. Add onion, garlic, ginger and spices, sauté until softened.
2. Add tomatoes, stock, salt, and sugar. Simmer for 10-15 minutes.
3. Transfer the sauce to a blender and puree until smooth, or use an immersion blender directly in the pot to blend.
4. Add sauce back to the pan. Add the meatballs, simmer with the cover on or keep on low heat until warmed through.
5. Add the butter and cream. Stir until incorporated.
6. Serve over rice with a sprinkle of cilantro.

Instant Pot instructions:

1. Add all sauce ingredients, cook on high pressure for 5 minutes.
2. Use an immersion blender directly in the Instant Pot to make it smooth.
3. Add meatballs and turn it to warm or sauté until heated through (this takes 5-10 minutes).
4. Finish by stirring in the cream and butter.

Yields 6 servings.

Calories (with brown rice): 431 | Cholesterol 81.1mg | Sodium 1081.1mg | Total Carbohydrate 30.2g | Dietary Fiber 3.5g | Sugars 7.4g | Protein 15.9g | Vitamin A 110.8µg | Vitamin C 6.6mg | Iron 2.7mg | Potassium 546.5mg

https://pinchofyum.com/butter-chicken-meatballs

For the Meatballs

• 1½ LB ground pork
• 3 OZ carrots (minced)
• 6 garlic cloves (minced)
• ½ OZ ginger (minced or grated fine)
• 1 SM bunch green onions, white parts only (minced)
• ¼ tsp white pepper
• 1½ TBS chicken bouillon powder (4 cubes)
• 2¼ TBS cornstarch
• 1½ TBS light soy sauce
• 1½ TBS oyster sauce
• 1½ TBS Chinese rice wine or mirin
• 1½ TBS sesame oil
• 2 eggs

For the Soup:

• 2 OZ ginger (minced or grated fine)
• 75 OZ unsalted chicken stock
• ¼ TSP white pepper
• 3 TBS light soy sauce
• 1½ TSP sea or kosher salt
• 1 SM bunch green onions, green parts only (chopped)
• 1 LG head nappa cabbage
• 1½ TBS sesame oil

Making the Meatballs

• Thinly slice the nappa cabbage and separate the whites and greens of the green onions.
• Mince the carrots, garlic, ginger, and whites of the green onions and combine in a bowl with the remainder of the meatball ingredients except the egg and mix thoroughly (or combine all ingredients except for the egg in a food processor and process until very finely minced and combined). Add the minced pork and eggs and mix thoroughly.
• Using a #40 (¾ OZ, purple handle) disher scoop, gently shape into 34-35 small meatballs, placed on a lined half-sheet pan. If making ahead you can freeze until needed, then thaw in the fridge, otherwise place in the fridge and allow to chill for at least 4 hours.

Making the Soup

1. Heat the remaining ginger in a 7 QT pot over medium heat for 1 minute to release its aroma. Add the stock, white pepper, light soy sauce and salt. Bring to a simmer and allow to simmer briefly for 2 minutes.
2. Add the chilled meatballs gently, 8-9 at a time, pausing to let the soup come back to a simmer before adding more. Cover with a lid and cook until the meatballs are tender and cooked through, 8–10 minutes.
3. Remove the lid, add the sliced Chinese leaf and remaining green onions. Simmer for 2-3 more minutes until wilted. Drizzle with sesame oil before serving.

Yields 6 servings.

Calories: 401 | Total Fat: 38.3 g | Sat. Fat: 12 g | Cholesterol: 184.1 mg | Sodium: 1,877.3 mg | Carbs: 21.1 g | Fiber: 4.5 g | Sugars: 5.2 g | Protein: 44.7 g