Schezwan Chili

Scrub four delicata squash. Halve and de-seed. You can toast the seeds with a bit of salt and oil, they are quite tasty. Slice thinly and add to the crockpot.

Brown one pound of meat, ground beef, lamb, goat are all tasty options.

Add the browned meet into the crock pot and drizzle with 2 tbls sesame seed oil, 2 tbls rice wine vinegar, 3 tbls brown sugar, 2 tbls soy sauce, 1 tbls red pepper flakes, 1/2 tbls ground chili powder, 1 oz fresh ginger slivered, 12 oz homemade garlic tomato paste, one can well washed chickpeas, 4 cloves of crushed garlic, and 1 large onion chopped. Cook on high for 3 hours.

Flu Bustin' Hummus, Feed a Cold, Starve a Fever

My family is finally over the flu and what did I make to help kill off the last of the Influenza Virus? Flu Bustin' Hummus!

This recipe can be made at the volume suggested and then split into four tupperware-like containers, one for now, three to freeze or share, or you can divide the recipe to your liking prior to blending the batch.

It can be very spicy! With 20 cloves of garlic, I guarantee it will knock not only your nose askew, but those viruses as well!

20 cloves of Organic garlic
1 1/2 cups of Organic baby spinach
1/4 to 1/2 cup of extra virgin olive oil
4 cups of Organic chickpeas
1 cup of plain Organic Greek yogurt
2 freshly squeezed Organic lemons
4 tbls Organic tahini

Blend in batches and mix well together and then pour into the containers.

For some odd reason it looks like Dr. Seuss's Oobleck, but who cares, it is Duh-licious!

Kheema

1 lb lean ground beef or 1 lb lamb
1 large onion, chopped
6 garlic cloves, minced
2 tablespoons finely minced fresh ginger
1 tsp salt
1 tsp cumin
1/2 tsp ground cinnamon
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 (10 ounce) package frozen peas, thawed
2 large potatoes, peeled and cubed
(I left these out when I made this the first time, since I served this dish with Aloo Dum, which has loads of potatoes.)
10 oz tomato sauce (I made mine using garden tomatoes and tomatillos.)
1/2 cup water
1 cup chickpeas, canned, rinsed


Brown the beef in a large skillet. Drain all but 2 tablespoons of fat. Add chopped onions, garlic, and ginger and the salt to beef. Sauté 2 minutes. Stir in spices and mix well. Cook 1 minute over medium high heat. Add peas, potatoes and mix again. Cover pan and cook over medium heat 10 minutes. Stir in sauce, water and chickpeas. Cover again and cook until chickpeas and potatoes are heated through. Serve over rice or in Pita or Naan bread, with yogurt or raita, fresh tomatoes and sliced cucumbers.