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

• 1 LB lean ground beef
• 15 OZ canned pinto beans (drained and rinsed)
• 3 TBS vegetable oil
• 1 SM onion (chopped)
• 1 MED red bell pepper (chopped)
• ¼ TSP table salt
• 4 cloves garlic (minced)
• 3 TBS chili powder
• 2 TSP ground cumin
• ¾ TSP dried oregano
• 1½ C chicken broth
• 14½ OZ canned crushed tomatoes

1. In Dutch oven, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Add onion, bell pepper, and salt and cook, stirring occasionally with wooden spoon, until vegetables are softened, about 5 minutes. Stir in garlic, chili powder, cumin, and oregano and cook for 1 minute.
2. Add ground beef and cook, breaking up meat into small pieces with wooden spoon, until no longer pink, about 5 minutes.
3. Carefully stir in broth, tomatoes and drained beans. Use wooden spoon to scrape up any browned bits on bottom of Dutch oven. Bring to simmer. Reduce heat to medium-low, cover, and cook for 20 minutes, stirring once halfway through (use oven mitts to handle hot lid).
4. Remove lid and continue to cook, stirring occasionally, until chili is thickened, about 20 minutes. Turn off heat. Ladle chili into bowls and serve.

Serve with your favorite chili toppings, such as pickled jalapeños, shredded cheese, sour cream, diced avocado, chopped cilantro, or crushed tortilla chips.

Yields 6 servings.

Calories: 330 | Total Fat: 20g | Sat. Fat: 6g | Sodium: 680mg | Carbs: 21g | Fiber: 6g | Sugars: 5g | Protein: 21g

• 1 LB ground turkey or pork (optional if you want vegitarian)
• 1 MED onion (diced)
• 3 TBS olive oil
• 2 TBS tomato paste
• 6-8 fresh (or 1 TSP dried) basil leaves
• 1 TBS fresh (or 1 TSP dried) parsley
• 3 cloves garlic (minced)
• 30 OZ canned cannellini or great northern beans (cannellini are white kidney beans)
• 5 C hot water
• 1⅓ TSP salt
• ½ TSP black pepper
• 1 LB ditalini or orecchiette pasta (or other small pasta, adjust water accordingly)
• ⅓ C freshly grated Parmesan cheese
• Red pepper flakes to taste
• Extra Parmesan to serve

1. In a 6-7 QT pot brown off the grount meat, if using. Set aside.
2. Heat olive oil in the pot over medium-high heat. Add the onions and tomato paste and stir to combine. Cook until onions are tender, stirring as needed, about six minutes.
3. If using fresh herbs, while the onions are cooking, rinse, dry and chop them. Drain and rinse the beans. When the onions have another minute to cook, stir in the garlic, herbs, beans, salt and pepper.
4. After a minute add water to the pot, cover it, and put the heat on high. When the pot is boiling, add the pasta.
5. Lower the heat to medium-high or to a simmering level – it should not be a rapid boil. Cook the pasta uncovered, stirring occasionally and scraping along the bottom, until the pasta is al dente – check it three minutes before the al dente time listed on the package. Do NOT drain.
6. Turn off the heat and stir in the Parmesan. Taste for seasonings and add a few sprinkles of red pepper flakes as needed.
7. Serve immediately with extra cheese at the table. The pasta will absorb the broth quickly. Store leftovers in the refrigerator for up to 4 days.

Yields 6 servings.

Calories: 462kcal | Carbohydrates: 75g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 663mg | Potassium: 518mg | Fiber: 7g | Sugar: 4g | Vitamin A: 208IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 2mg

https://cookingwithmammac.com/pasta-e-fagioli

Chicken

• 6 boneless skinless chicken thighs (cubed)
• Salt and pepper
• ¾ C cornstarch
• Vegetable oil

Honey Ginger Sauce

• 5 OZ Soy Sauce
• 4 OZ honey
• 3 TSP fresh ginger (grated)
• 9 cloves garlic (minced)
• 3 OZ sake or mirin
• 1½ – 2 TBS sesame seeds (optional, to finish)

1. Mix soy sauce, honey, ginger, garlic, and sake or mirin to prepare the sauce.
2. Season the chicken with salt and pepper, and coat the chicken with a thin layer of cornstarch on both sides.
3. In a pan, drizzle in oil and turn the heat to medium-high. Once the pan is hot, working in batches, add the chicken.
4. Pan-fry the chicken for 3-4 minutes on each side or until crispy and golden brown. Remove and set aside.
5. Pour in the sauce, Mix, and simmer for 30 seconds.
6. If desired, use a cornstarch slurry to make the sauce thick and clingy.
7. Add back in the chicken and cook for 1 minute on each side on high heat.
8. Finish with sesame seeds if desired.

Yields 6 servings.

https://tiffycooks.com/the-best-honey-ginger-chicken/

This recipe requires some make-ahead time as the chicken needs to marinate for up to 12 hours – the longer the better.

• 1 TBS kosher salt
• 2 TSP granulated garlic
• 2 TSP granulated onion
• 2 TSP paprika
• 1 TSP ground allspice
• 1 TSP ground thyme
• ½ TSP black pepper
• 3½ LB (~8) boneless, skinless chicken thighs (cut into 2″ pieces)
• 1 LG onion (chopped fine)
• 2 SM tomatoes (chopped fine)
• 1 SM green bell pepper (chopped fine)
• 4 scallions (chopped fine)
• 5 cloves garlic (minced)
• 1 TBS fresh ginger (minced)
• 2 TBS browning sauce (such as Kitchen Bouquet)
• 3 TBS vegetable oil
• 1 Scotch bonnet pepper (whole, stem removed)
• 1 C chicken stock
• 3 TBS ketchup

1. Stir together salt, granulated garlic, granulated onion, paprika, allspice, thyme and black pepper in a large bowl until combined. Add chicken pieces and stir to evenly coat and combine.
2. Stir in onion, tomatoes, bell pepper, scallions, garlic, ginger and browning sauce. Mix until evenly distributed. Cover and refrigerate at least 30 minutes or up to 12 hours.
3. Remove chicken from marinade, shaking gently to dislodge the excess. Reserve marinade.
4. Heat vegetable oil in a large Dutch oven over medium-high until shimmering. Working in 3 batches, add chicken pieces to hot oil, and cook until chicken is browned on all sides, 2 – 3 minutes per side. Transfer chicken to a plate.
5. Reduce heat to medium. Add Scotch bonnet pepper and reserved marinade to drippings in Dutch oven. Cook, stirring occasionally, scraping any browned bits on bottom of Dutch oven, until vegetables are soft, about 5 minutes. Add browned chicken, chicken stock, and ketchup. Stir until ketchup dissolves, about 30 seconds.
6. Bring to a boil over high heat then reduce heat to low, cover with a tight-fitting lid and simmer, stirring occasionally, until chicken is tender and cooked through, 20 to 30 minutes. Discard Scotch bonnet pepper before serving.

Yields 8 servings.

NOTE: The Scotch bonnet pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. A habanero pepper is a good substitute.

https://www.foodandwine.com/brown-stew-chicken-8756164

• 1 C canned kidney or black beans (rinsed and drained)
• 1 MED onion (chopped fine)
• 2 scallions (chopped fine)
• 3 cloves garlic (minced)
• ½ TSP ground allspice
• ¾ TSP ground thyme
• 1 Scotch bonnet pepper (whole, stem removed)
• ½ TSP grated fresh ginger
• 2 TSP kosher salt
• ½ TSP black pepper
• ½ C water
• 13.5 OZ unsweetened coconut milk
• 2 C long-grain white rice (short grain can be used, but it will be stickier)

1. In a large saucepan combine the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, salt, pepper, water and coconut milk. Bring to a simmer.
2. Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.
3. Remove from the heat and let steam for 10 minutes, then discard the Scotch bonnet pepper. Using a fork, fluff the rice and beans and season with salt if needed.

Can be made in a rice cooker: combine all ingredients, stir well and cook. When done, continue with step 3 above.

Yields 8 servings.

NOTES: The Scotch bonnet pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. A habanero pepper is a good substitute. “Peas” is a misnomer as kidney beans are traditional.

https://www.foodandwine.com/recipes/jamaican-rice-and-peas

• ⅔ C smooth peanut butter (if the peanut butter is thick, microwave is for ~15 seconds first)
• 1 TSP freshly minced ginger
• 2 TBS maple syrup
• 4 TBS low sodium soy sauce
• 5 TSP rice wine vinegar
• 2 TSP sesame seeds
• 4 – 8 TBS hot water
• ½ TSP crushed red pepper flakes (optional)

1. Whisk all the ingredients (minus the hot water) together in a bowl, put in a jar with a lid and shake vigorously, or a small blender or food processor until smooth.
2. Add the extra water a little at a time depending on whether you need this for a sauce, dip or a dressing to your desired consistency.
3. This can be made ahead of time and stored in the fridge, or used immediately.

• 8 slices bacon (sliced)
• 1 LB smoked sausage (sliced)
• 1 LG onion (chopped fine)
• 1 MED bell pepper (chopped fine)
• 4-8 cloves garlic (minced)
• 1 C fresh or canned diced tomatoes
• 2 cubes chicken bullion
• ¼ TSP black pepper
• 1½ TSP salt
• 2 bay leaves
• 1 TSP dried basil leaves
• 2 TBS apple cider vinegar
• 4 C corn (fresh, or ~20 OZ/weight frozen)
• 4 C baby lima beans (2-3 15 OZ cans rinsed and drained, or ~20 OZ/weight frozen and prepared) (can substitute frozen edamame)

In a heavy 4-6 QT pot cook the bacon, then set aside and reserve 3 TBS drippings or use olive oil. Brown off the sausage, then set aside. Sauté the onions, garlic and bell pepper until soft. Return the bacon and sausage to the pan. Add the tomatoes, bullion, vinegar and seasonings, cover the pot and simmer on low 20-30 minutes, stirring frequently, until all vegetables are soft and flavors are blended.  Add the corn and beans, cover the pot and simmer on low until tender, stirring frequently (15 or 20 minutes if frozen corn is used). Add a little chicken stock if it seems too dry.

For The Crust:

• 234 GR (~2 C, or ¾ box) vanilla wafers (or graham cracker crackers, or ginger snaps) (finely crushed)
• 40 GR pecans (chopped)
• 6 TBS unsalted butter (melted)

For The Filling:

• 3 large ripe bananas
• 1 TBS lemon juice (freshly squeezed)
• 55 GR light brown sugar
• 1 TBS bourbon whiskey (or 1 TSP vanilla extract)
• 2 LB cream cheese (softened)
• 225 GR granulated sugar
• 5 large eggs
• 1 TBS bourbon whiskey (or 2 TSP vanilla extract)

For The Topping:

• 1 C heavy whipping cream
• ¼ C powdered sugar
• 1 TSP bourbon whiskey (or 1 TSP vanilla extract)
• ½ C vanilla wafers (whole) (for garnish)
• 1 banana (sliced) (for garnish)
• ½ C vanilla wafers (roughly crushed) (for garnish)

Oven: 350° F

The Crust:

1. Grease a 9-inch springform pan and wrap the outside with aluminum foil. Set aside.
2. In a food processor, pulse the crumbs and pecans until they are finely chopped. While the processor is running, stream in the melted butter and pulse until the crumbs are moist and come together.
3. Dump the crumbs into the prepared pan and pat down with your hands. Form the crust with the back of a spoon or a measuring cup, making sure to flatten out the bottom and bring the crumbs up the sides of the pan.
4. Bake in preheated oven for 10 minutes. Remove and allow to cool completely.

The Filling:

1. In a small sauce pot, mash the bananas until they are completely mashed and smooth. Add the brown sugar and lemon juice. Cook over medium heat for a few minutes until the sugar has melted and the bananas cook slightly. Remove from heat and add the bourbon or vanilla if using. Mix and allow to cool down completely.
2. In the bowl of an electric mixer, fitted with the paddle attachment, whip the cream cheese for 2 minutes, until light and fluffy. Slowly stream in the granulated sugar and continue to cream together for another 2 minutes. Add the eggs one at a time, mixing well after each addition. Add in the bourbon or vanilla extract if using. Scrape down the sides and bottom of the bowl, mix again. Stir in the banana mixture until just incorporated.
3. Spread the filling over the crust and place in a roasting pan. Pour hot water into the larger roasting pan going half way up the springform pan.
4. Bake for about 45 minutes to 1 hour. It may depend on your oven. You’ll know the cheesecake is done when the center is firm and doesn’t jiggle when shaken. If you find that the cheesecake is browning rapidly before being down, lower the oven slightly.
5. Once done, place on a cooling rack and allow to cool down completely. Place in the fridge and chill for at least 8 hours.

The Topping:

1. In a large bowl add the cold heavy whipping cream. Beat until the cream begins to thicken. Add the powdered sugar and bourbon or vanilla extract if using. Continue to beat until the cream forms soft peaks.
2. Pipe whipped cream onto the top of the cheescake. Top with vanilla wafer cookies and banana slices. Sprinkle the middle of the cheesecake with the crushed vanilla wafers.
3. Serve right away. Store any leftovers in the fridge covered with plastic wrap. Will keep for up to 5 days.

Yeilds 10 servings.

https://www.jonathanmelendez.com/bourbon-banana-pudding-cheesecake/