1 c. soy sauce
2 c. maple syrup
 

8 cloves chopped garlic
crushed chili paste
 

pot roast
2 cans tomato sauce
1 sm can tomato paste
3 cloves garlic, pressed
3 T. warchester shire sauce
1/4 c. sugar

1 T. cumin
1 t. cayanne
1 t. ground celery seed
1/4 c. salt
1 T. ground pepper

1 part olive oil
1 part lemon juice
fresh chopped oregano

salt & pepper
chicken breast pieces
spinach
 

combine all but spinach and let set for 4 hours in the refridgerator. Grill the chicken and steam the spinach.

1 c. tomato sauce
1" cube ginger, mashed
1 c. whipping cream
1 T. masala
1/4 t. salt
1 green chili
1 T. chopped celantro

1 T. lemon juice
1/2 stick butter
1/4 t. cumin
2 chicken breasts
1 c. plain yogurt
2 T. tandoori masala

 

Chop chicken into bite sized pieces & mix with yogurt & tandoori masala. Wrap in tinfoil & bake for 30 min at 400. Combine in bowl: tomato sauce, ginger, cream, masala, chili (deseaded & minced or leave the seeds in for more heat), celantro, lemon juice, & cumin. In saucepan: melt butter, add bowl, simmer for a min, & add chicken along with it's juices. Serve over rice.

1 tsp. ground cumin
1 1/2 tsp. ground mustard seed
1 tsp. ground fenugreek seed
1 tsp. ground cardamom seeds
1 tsp. ground black peppercorn
1 tsp. coriander, ground
1 tsp. cinnamon
1 tsp. salt
1 tsp. cayenne pepper
1 tsp. brown sugar
4 tsp. white wine vinegar
 

1/4 c. vegetable oil
2 onions
6 to 7 tsp. cold water
8 cloves garlic, crushed
1 1-inch cube fresh ginger, peeled, chopped
2 lb. chicken thigh meat, cubed
1 Tbsp. ground coriander
1/2 tsp. ground turmeric
2 potatoes, cut into bite-sized pieces
1 c. water stock
 

Combine spices and set aside. Heat oil in a large saucepan over medium heat and add onions. Cook onions, stirring constantly until a rich molasses brown. Remove from heat. Using a slotted spoon, remove the onions from the saucepan draining the oil back into the pan. Transfer the onions to a blender. Puree the onions while slowly adding water (about 3 tsp.) to make a smooth paste. Mix the onion paste into the spice mixture and set aside. This is the vindaloo paste.
In a clean blender, blend garlic and ginger. Add water slowly (about 3 tsp.) while blending to make a smooth paste. Set aside.
Reheat the oil in the saucepan over medium-high heat. Add chicken a few pieces at a time browning lightly on all sides. As each piece is browned remove to a small bowl.
When all chicken is browned and removed from the saucepan, turn heat to medium and add the garlic-ginger paste. Stir constantly until the paste turns a light brown. Add coriander and turmeric and stir to mix. Add browned chicken, vindaloo paste, potatoes and water (or stock). Stir and bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, until meat is tender (about 1 hour).

Chopped garlic
Chopped rosemary

Salt & pepper
Oil (or butter)

1+ double boneless skinless    chicken breast
2 T. cornstarch
2 T. cold water
¾ c. broth (chicken)
2 oranges
1/3 c. rice (or white) vinegar
¼ c. soy sauce
1/3 c. brown sugar
4 garlic cloves, pressed
1 T. ginger paste (or 1” cube    ginger, grated) (or 1+ T.    powdered)
¼ t. cayenne

3 egg whites
½ c. cornstarch
½ c. flour
¼ t. cayenne
½ t. baking soda
vegetable oil

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1 c. rice
1 head broccoli

1. Start rice & steam broccoli.
2. Zest one orange (get the orange part, not the white part, off the orange with a grater), and juice the both of them.
3. Combine 2 T. cornstarch with 2 T. water & mix. Then add broth, zest, juice, vinegar, soy sauce, sugar, garlic, ginger, & cayenne & stir until dissolved.
4. Chop the chicken breasts into 1” pieces.
5. Combine: corn starch, flour, cayenne, & baking soda. In separate
bowl, beat eggs until frothy. Heat the oil in a pan, about 1” deep. Half at a time, strain & dry chicken pieces, dip in egg, toss in starch, & when oil is fragrant (~350 degrees)  toss in breaded chicken. Flip, place on paper towels when golden brown, & repeat with remaining chicken.
6. Simmer sauce mixture for ~1 minute or until thick. Toss with chicken & broccoli & serve.