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Ingredients (sauce) Olive oil 1 large cauliflower cut into florets 1 med to large onion diced really well (or food processed into mush) 4-6 cloves garlic minced 2 inch ginger minced 2 large tomatoes diced 1-3 green chiles minced (more for more heat) 1 tbsp chili garlic sauce Spices 1.5 tsp cumin seeds 1 tsp turmeric 2.5 tsp ground coriander 1-3 tsp red chili powder (if you use 3 this is quite hot) 1 tsp garam masala 1 tsp crushed red pepper flakes Salt to taste Other 1 can coconut milk, full fat 0.5 cup water Tbsp lime Fresh cilantro (optional) Rice Instructions Heat oil on med high and add cumin seeds until starting to brown. Add onion, garlic, ginger, and pepper and saute until aromatic (1 min or less). Add all the spices and stir in for 20 seconds or so. Add tomatoes, cauliflower and chili garlic sauce. Stir well. Add coconut milk and water and simmer for 15 min while stirring occasionally. Add lime and cilantro and adjust salt to taste. Serve over rice.

Ingredients Olive oil for cooking (just a few tbsp at most) 1 lb spicy italian sausages (NOT ground, the sausages) 0.33 cup soy sauce 2 tbsp fish sauce 3 tbsp white sugar 1 small yellow onion diced 1 green bell pepper diced 1 large head of broccoli, just the crowns chopped into small crown sizes 1/2 cup chili garlic sauce 1 cup rice cooked to package directions Instructions Grill the sausages whole until cooked through. Then chop into 0.5 in bits. Have ready to go Combine soy sauce, fish and sugar in small bowl In large nonstick pan over medium high heat, add some oil and cook the veggies until just tender Add sausage and chili garlic sauce and cook for another minute or two stirring well Add soy sauce mixture and continue cooking over med heat until things are fully cooked and mixed. Cook another few minutes. Add some water if it starts to dry out Serve over rice

Broth: 6 Cups good chicken broth (kitchen basics preferred) 1 jalapeno (thinly sliced, with or without seeds) 4 cloves garlic (smashed) Large thumb of Ginger (peeled and sliced) 4 tbl Gochujang 1 tbl chili crisp (little less if not quite as spicy preferred) 1 tbl soy sauce 1 tbl sesame oil (toasted is fine too) 1 tsp chili-garlic sauce 1 tsp rice wine vinegar (seasoned or unseasoned) Siracha (to taste, only a tsp if not sure) For the Ramen: 1/2 pound chicken breast 2 packets of ramen 1 large carrot (thinly sliced) 1.5 cups some type of vegetable (shiitake mushrooms, mild peppers, onion, spinach) 1 tsp sesame oil 1 tsp rice wine vinegar ...

Ingredients 1 tbsp olive oil 1 tbsp butter 1 yellow onion, minced or in food processor 3-4 cloves garlic, minced or in food processor 1 tsp salt or more to taste 1 tsp dill, if using fresh (don’t have to) throw in food processor with garlic and onion Lots of ground black pepper 1 lb, 12 oz can crushed, concentrated tomatoes 2 cups water 1 tbsp honey (optional) 1 tbsp mayonnaise or sour cream (for texture and appearance) 2 medium fresh tomatoes, diced small For optional toppings: yogurt, minced parsley, minced basil, minced scallions or chives Instructions Heat olive oil and butter in dutch oven or deep pan. Add onion, garlic, salt, dill, and black pepper. Cook until the onions are translucent. Note: It is best to throw the onion, garlic and dill (if fresh) in food processor to mince them even better prior to cooking Add canned, crushed tomatoes, water, and optional honey. Cover and simmer for 30 minutes over low heat About 5 minutes before serving, whisk in mayonnaise or sour cream, and stir in diced tomatoes Serve with option toppings, added by the eater Garlic Bread (10/10) Ingredients: fresh baguette or similar bread, sliced 1/2" i.e. thin ish, butter or country crock, garlic salt, and parmesan cheese (the flakes not the ground stuff) ...

Ingredients 2 tbsp olive oil, divided 1 onion, diced well 1 lb ground beef 1 lb pork or sausage 1/2 cup panko breadcrumbs 2 large egg yolks 1/4 tsp allspice 1/4 tsp nutmeg Salt and pepper to taste 1/4 cup butter 1/3 cup flour 4 cups beef broth (kitchen basics preferred) 3/4 cup sour cream Salt and pepper to taste 2 tbsp chopped parsley Instructions Heat some oil in large, deep skillet over medium heat and saute onion until translucent (2-3 minutes) In large mixing bowl, combine meats, panko, egg, spices, AND cooked onion. Season with salt and pepper to taste. Mix well, make meatballs ~1.5" diameter meatballs and spread back on skillet with some more oil (should be ~24 of them) Saute meatballs until browned, 4-5 minutes. Transfer to paper towel lined plate In same skillet, melt butter and whisk in flour until slightly browned, about 1 minute. Whisk in beef broth and cook, stirring constantly, until slightly thickened, 1-2 minutes. Stir in sour cream and season with salt/pepper to taste Stir in meatballs and cook, stirring occasionally, until heated though and thickened, about 8-10 minutes Serve immediately Notes Leftovers go well mixed with beef stew Serve with something green by golly. Sauteed asparagus and a salad is nice

Example photo for half size quesadillas Ingredients 1 package LARGE Flour Tortillas (comes in pack of 8 or 10) Few tbsp oil 1 large yellow onion, diced 1 poblano, diced 1-2 jalapeños, diced 1 bell pepper, diced Meat (if desired), cook first if using 1-2 tbsp cumin 1-2 tbsp chili powder Pepper to taste Garlic salt to taste 4 cups shredded mexican cheese Salsa, avocado, fresh diced tomatoes, greens Instructions Cook meat/veggies with spices in large frying pan. Add spices near end of cooking to preserve flavor (especially important for cumin and chili powder) With veggies cooked, add half the cheese and mix together well. It will melt quick Set aside and now to make the quesadillas On cutting board, prepare as follows: one tortilla → thin layer of cheese (think few pinches) → some mixture as made → thin layer of cheese again → another tortilla. Do this for each as you go Add a little oil to same pan over medium heat. Cook on each side until browned (do not flip too early or it will fall apart). Also pressing down with spatula helps the cheese stick/melt to tortilla Cook one at a time and cut into 4ths to serve Top with salsa and other stuff

Ingredients 3 pounds skinless and boneless chicken thighs 2 - 14 ounce can full-fat coconut milk 5 tablespoons peanut butter (or almond butter) Whole jar Thai red curry paste 2 tablespoon sweet chili sauce optional 3 teaspoons garlic powder 3 teaspoon salt 1 teaspoon ginger powder 1 teaspoon cayenne, adjust to taste Optional Toppings: Handful of fresh Thai basil and/or cilantro chopped Crushed peanuts or almonds 1 lime cut into wedges or just lime juice Instructions Add the coconut milk, chicken, peanut butter, curry paste, chili sauce and spices to an instant pot and mix well Pressure cook at high heat and pressure for 5 minutes then natural release for another 10 minutes. (Or just set to cook for 10-15 if you don’t want to deal with multiple actions here) Remove, shred and replace chicken in pot Serve with optional toppings in a bowl over rice or rice noodles

Broth: 1 tbl vegetable oil 1/2 cup onion (or shallots) thinly sliced 1 tbl ginger minced (~1 inch knob) 2 tbl Thai green curry paste 4 cups low sodium chicken broth (kitchen basics is best) 1 can coconut milk 2 tbl fish sauce 4 packed tsp brown sugar 2 tbl lime juice (1 lime) 1/2 tsp turmeric For serving: 4 oz thin rice noodles 2 cups shredded chicken (from a rotisserie chicken ideally) Handful fresh cilantro 3 bunches of green onions, only the white part sliced Siracha Lime wedges Instructions: In a soup pot over medium low heat, cook onion and ginger. Stir frequently until softened. Add curry paste and cook, stirring constantly for ~1 minute more. Add chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric. Bring to simmer and simmer for 5 minutes. Meanwhile, cook the rice noodles according to package directions. Serve. Divide chicken and noodles in bowls. Ladle in broth. Add as desired: green onions. Cilantro, Siracha and lime wedges.

Ingredients (meat) 2 lb ground turkey 2 tbsp mayonnaise 2 tbsp dijon mustard 2 tsp salt 1 tsp black pepper 2 tsp garlic powder 2 tsp onion powder 2 tsp smoked paprika 1 cup chopped parsley (1 bunch) Few tbsp olive oil Toppings Sourdoubh sliced bread Sliced tomatoes Mayonnaise Avocado spread Lettuce Red onion sliced thin Plain mustard Instructions: Mix all meat together well using hands and make patties (should make ~7). Grill until cooked through. Serve over toasted sourdough bread with toppings above as suggested.

Ingredients Olive oil 1 large sweet onion diced well 1 green bell pepper diced well 1/2 red bell pepper diced well 1 carrot shredded well 6 large cloves garlic minced 2.5 cups broth (veggie or whatever you got) 1 cup dried red lentils 5 roma tomatoes chopped well 1 can (8 oz) tomato sauce 2 tbsp chili powder 2 tbsp yellow mustard 4.5 tsp apple cider vinegar 2 tsp worcestershire sauce (vegan version if you got it) 2 tsp maple syrup (or sub honey) 1.5 tsp tomato paste 1 tsp salt 1 tsp black pepper Hamburger buns (optional) More sweet onion thickly sliced to be a topping (optional) Sliced pickles for topping Instructions: In large skillet, heat oil over med high heat and saute onion, peppers, garlic and carrot until tender. Add broth and lentils, reduce heat and simmer for 15 minutes until lentils are tender. Add rest of ingredients up to pepper and bring back to simmer on low heat. Simmer until it thickens (~10 min). Make sure to stir every few minutes or it will burn. Serve on toasted buns with optional toppings. Mayo and mustard on the bun is not a bad thing either.