Cashew Chicken Korma

For the marinade

• 3/4  c. yogurt
• 1 T cumin powder
• 1 1/2 tsp. coriander powder
• 1/4 tsp. turmeric
• 1 T ginger/garlic paste
• 1 tsp. salt
• 1/4 tsp. chili powder
• 1/8 tsp. cayenne
• 1/8 tsp. Indian chili powder
•  2 large boneless chicken breasts, cut into cubes

For the sauce 

• 1 medium onion, diced
• 1/2 cup cashews (soaked for at least an hour in water)
• 1/3 c. milk
• 1 c. chicken broth
• 1/4 c. cream (optional, depending on how rich you want the sauce)
• 1/4 tsp. ground clove
• 1/4 tsp. ground cinnamon
• 1/2 tsp. ground methi (fenugreek)
• 1/4-1/2 tsp. ground cardamom
• 1/8 tsp. grated nutmeg 
• A dash of ground ginger
• 1/4 tsp. turmeric
• 1/4 tsp. coriander
• 1/4 tsp. cumin
• A pinch chili powder (optional, taste first)
• 1/2 tsp. salt 
• 1/4 c. chopped cilantro

Mix all the marinade ingredients and chicken in a ziplock bag. Marinate for at least 1 hour and up to 12. Melt a tablespoon of ghee in a saucepan. Saute onion till golden. In a food possessor or blender, combine the onion, broth, milk, and spices. Blend on high until smooth. Taste and adjust spices if necessary. In same pan, melt a little ghee. Add chicken, wiping of as much marinate as possible. Cook just until done. Pour sauce over chicken and warm everything through. Sprinkle cilantro on top and serve with rice or naan.

      

          Rotisserie chicken works fine. If you use it, only use about 1/4 c. yogurt or just enough to lightly coat the chicken.

Black Bean and Corn Salad

• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1-2  medium tomatoes, diced
• 1/2 c. sweet onion, diced
• 1 red (or green) bell pepper, seeded and finely chopped
•  1 jalapeno pepper, seeded and finely chopped
• 1 avocado, cubed
• 1/4-1/3 c. chopped cilantro
• 2 T olive oil
• 1 T lime juice
• 1/4 tsp. oregano
• 1/4 tsp. cumin
• 1/4 tsp. chili powder
• 1/2 tsp. salt

This salad is best made the day before. Combine everything except the avocado and mix well. Let flavors mingle overnight. Adjust seasoning if necessary. Add chopped avocado just before serving.

Coconut-Poached Mahi Mahi

• 1 lb. skinless, boneless mahi mahi or other firm whitefish fillets
• 1 small head bok choy, torn (about 3 cups)
• juice of 1 lime
• 1/2 (15) oz can light coconut milk, OR 1/3 can coconut cream thinned out with chicken stock.
• 1 Thia green chili, thinly sliced
• 1 T sugar
• 1 T soy sauce
• 1 T fish sauce
• 1 tsp. salt

In a large saucepan over medium heat, combine everything except the fish and bok choy. Taste sauce and adjust of needed. cut fish into fillets and place in coconut milk mixture. Cook fish, covered for 4-5 minutes. Uncover, and gently stir in bok choy. Cook for 2-4 minuets or until fish flakes easily when tested with a fork. Ladle fish with cooking liquid into bowls.

Cooking time will vary depending on size of fish so adjust accordingly. If you want a less coconuty flavor, use less coconut milk and add some chicken stock. You can make this without boc choy and it turns out fine. This is very good served over rice noodles to soak up the sauce.

Asian Slaw

For the dressing

• 2 T. peanut oil
• 2 T. toasted sesame oil
• 1 T. soy sauce
• 2 T. lime juice
• sucanat or brown sugar
• 1 1/2 T. rice vinegar
• 1/2 tsp chili paste
• 3/4 tsp ginger-garlic paste

1 cup shredded carrots
2 cups shredded broccoli ("broccoli slaw")
2 cups shredded cabbage
1/2 cup thinly sliced sweet onion (Vidalia, purple, etc.)
1/2 cup thinly sliced bell pepper

Toss vegetables and dressing.  Adjust to taste for salty, sweet, hot, acid balance.

Roasted Red Pepper Soup

• 4-5 c. roasted red peppers
• 1 c. onion, diced
• 2 cloves garlic, minced 
• 3 medium carrots, cut into 1/8-1/4 inch rounds
• bacon grease
• 3-4 c. chicken broth (depending on how thick you want the soup)
• 1 T. lemon juice
• salt to taste
• 1/4 tsp. pepper 
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/4 tsp. paprika 
• 1/4 tsp. smoked paprika
• 1/8 tsp. cayenne
• 1/2 tsp. chipotle in adobo

 To garnish

• fresh cilantro 
• sour cream
• soft goat cheese

Melt some bacon grease in a pot. Saute onion and garlic for 3-5 minutes until soft and just starting to golden. Add carrots and enough broth to just cover and cook until carrots are tender.(the broth will evaporate so add more as needed to keep veggies covered) Puree the cooked veggies and roasted red peppers until smooth. Add broth until desired thickness is reached. Add spices, lemon juice, and chipotle and blend. Adjust spices is necessary. Pour soup back into pot and heat though. Serve with chopped cilantro, a dollop of sour cream, and crumbled goat cheese.

Smoky Olive Hummus

• 1 can chickpeas (drained)
• 1/4 c. lemon juice
• 1 T. fresh basil
• 2 1/2 tsp. fresh parsley
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/4 tsp. cumin
• 1/4 tsp. smoked paprika
• 3 T. olive oil
• 1/3 c. olives with pimentos

Add the chickpeas and lemon juice to food processor and blend till fairly smooth. Add the basil, parsley, salt, pepper, cumin, smoked paprika and blend. Slowly drizzle in the olive oil and continue to blend till smooth and creamy. Adjust spices if necessary. Rough chop the olives, add to the hummus and briefly pulse so that there are still chucks of olive. Hummus should have at least a day to mingle before eating. Top with more chopped olives and a sprig of basil when plating. Serve with pita chips and assorted veggies.