Place the olive oil in a medium stock pot over medium high heat.
Add the onion and cook, stirring frequently, for about 3 minutes.
Add the celery and carrots and cook for another 3 minutes, stirring frequently.
Add the corn and chicken and cook for about 2 minutes.
Add the cumin, paprika, smoked paprika, chili powder, stock, water, salt, and pepper. Stir well.
Reduce the heat until the soup is simmering.
Cook for about 45 minutes. Stir occasionally.
Serve topped with crumbled tortilla chips.
Place the olive oil in a medium stock pot over medium high heat.
Add the onion and cook, stirring frequently, for about 3 minutes.
Add the celery and carrots and cook for another 3 minutes, stirring frequently.
Add the corn and chicken and cook for about 2 minutes.
Add the cumin, paprika, smoked paprika, chili powder, stock, water, salt, and pepper. Stir well.
Reduce the heat until the soup is simmering.
Cook for about 45 minutes. Stir occasionally.
Serve topped with crumbled tortilla chips.
Place 1 teaspoon of olive oil in a large sauce pan over medium high heat.
When the oil is hot add the cubed chicken and cook, stirring frequently, until lightly browned. Remove to a plate.
Add 1 teaspoon olive oil and then the diced onion. Cook, stirring frequently, for about 4 – 5 minutes. Add the celery and cook for another 3 minutes.
Add the chicken, carrots, chicken stock, salt, pepper, tarragon and 4 cups of water.
Reduce the heat an let simmer for 45 minutes. Stir occasionally.
Place the remaining 3 quarts water in a large stock pot over high heat. When boiling add the noodles. Boil for about 10 minutes until just tender.
Drain the noodles and place in the bottom of serving bowls. Add the parsley and then top with the soup. Serve.
Place the olive oil in a medium sauce pan over medium high heat.
Add the onion and celery.
Cook for 3 to 5 minutes, then add the chicken.
Brown the chicken on all sides. Stir frequently.
Add the chickpeas, tomatoes, salt, water, pepper, turmeric, cinnamon, ginger, and paprika.
Reduce the heat to medium-low and simmer the stew, uncovered, for about 45 minutes. Stir occasionally.
Add the lentils, and if there are any celery leaves left from the ribs of celery, chop them coarsely and add to the soup.
Simmer, stirring occasionally, until the lentils are cooked (about 15-30 minutes – important to taste!).
Serve.
Gather all ingredients and equipment.
Heat a medium saucepan over medium heat.
Add oil.
Sweat the onion, garlic, and ginger over medium heat until translucent and tender.
Add stock, chicken thighs, rice, and salt to the pot and bring to a boil.
Reduce heat to medium-low and cook covered for 15 minutes.
Uncover and stir thoroughly.
Check internal temperature of chicken thighs. If they are 165°F, remove from pot and set aside to cool.
Cover rice and cook for 15 minutes.
After 15 minutes, uncover and stir thoroughly. Cover and cook for additional 20-30 minutes until rice is tender.
Stir rice vigorously until thick and creamy. If congee is too thick, add additional water or stock, a few tablespoons at a time, until you reach the desired consistency.
While congee cooks, shred the chicken.
Serve congee topped with 3 ounces shredded chicken, scallions, ginger, sesame oil, soy sauce, and chili crisp (optional).
Place the lemon juice, Dijon mustard, olive oil, garlic, habanero, ginger, and pepper in a large glass or nonreactive bowl.
Mix together well.
Add the chicken thighs and onions and fold together.
Cover and marinate at least an hour (overnight is best).
When ready to cook, place the olive oil in a dutch oven or large sauce pan over medium high heat.
Remove the onions from the marinade and add them to the pan.
Cook for about 7 to 10 minutes until the onions are slightly limp.
Add the chicken and remaining marinade to the pan.
Stir and add the stock, salt, and bay leaves.
Reduce the heat to a simmer and cook uncovered for 45 minutes, stirring occasionally.
Before serving, use two forks to shred the chicken in the stew and stir well.
Serve over Brown Rice and sprinkle the olives on top.
Place the ginger, garlic, chicken thighs, five spice power, soy sauce, and cayenne in a food processor fitted with a steel blade.
Use the pulse button and process gently until the mixture is the consistency of ground beef.
Remove to a bowl and add the cabbage.
Using a rubber spatula, blend well.
Roll the mixture into 10 balls. Place the balls on a plate lined with wax paper and place in the freezer for 20 minutes.
Place the warm water in a large bowl.
One at a time dip a rice paper wrapper in the warm water until it softens. (This will not work well using cold water!)
Place the softened wrapper on a plate and add one of the balls of the chicken and cabbage mixture.
Fold the bottom up about 1/3 of the way to cover the ball. Flatten the ball slightly into a cylinder and then fold the sides inward to form an envelope. This is much like rolling a burrito.
Roll the ball up into a cylinder and pat to seal. Dip your hands in the water as needed to keep them damp and keep them from sticking to the rice paper.
Repeat for all ten balls.
Place a large griddle on the range (or if using an electric griddle) over medium high heat.
Add 1/2 teaspoon of the sesame oil and then the potstickers.
Cook on each side for about 5 minutes. Turn them on all four sides and add 1/2 teaspoon of the sesame oil each time you turn.
Serve after cooking for about 20 to 25 minutes.
Place the water and wine in a large skillet over medium heat.
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Gently add the chicken thighs and poach for about 10 – 15 minutes depending on the thickness (It’s best to use an instant thermometer and remove the thighs just as they reach 160°F.)
Remove from the water and let the chicken rest for 3 – 5 minutes.
When the chicken is cool, cut the thighs into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.
Remove from the fridge and add the diced celery, garlic, mayonnaise, salt and pepper.
Fold the salad together gently and chill for another 15 minutes before serving.
To serve:
For each sandwich, spread 1/2 cup salad on a slice of whole grain bread.
Add a slice of tomato and a leaf of lettuce, if desired.
Top with a second slice of whole grain bread and serve.
Preheat the oven to 325°F.
Place the water in a large stock pot over high heat.
When the water is boiling add the diced potatoes.
Cook the potatoes about 10 minutes until slightly soft. They should have a little texture and not be mushy.
Drain the potatoes and rinse under cool water.
Place 1 teaspoon of the olive oil in a large skillet over medium heat.
Add the paprika to the pan cook lightly for one minute. Stir frequently.
Add the potatoes with 1/8 teaspoon of the salt. Toss well and cook for about two minutes. Set aside.
Place one teaspoon of the olive oil in the skillet. Increase the heat to medium high.
Add the onions and cook for about two minutes. Toss frequently.
Add the mushrooms and cook for about 8 to 10 minutes. Toss frequently.
Add the oregano, remaining salt and toss well. Add pepper to taste.
Divide the potatoes between two medium sized (2 cup) oven safe ramekins.
Top the potatoes with the mushroom mixture. Use a spoon to make a small hole in the center of the mushrooms.
Break an egg and gently place the egg in the indentation on top of the mushrooms. The egg yolk should rest in the small hole and be covered slightly by the egg white.
Repeat for each ramekin and then top each egg with a little bit of pepper and a teaspoon of olive oil.
Place in the oven and bake for about 10 minutes until the egg white is set.
Serve.
Place the chicken thighs in a large ziplock bag. Add the curry powder, garam masala, cumin, paprika, olive oil, honey, salt and pepper. Place the bag in the refrigerator and let marinate at least an hour.
When ready to cook place a grill pan or a large skillet over high heat. Spray with olive oil and add the chicken thighs to the pan. Cook, turning at least twice for about 15 minutes.
Serve on hamburger buns with Cucumber Yogurt Sauce and lettuce, tomato or other garnish of your choosing.
