http://www.food.

com/recipe/raita-with-love-from-india-35063 Raita with Love from India Ingredients 2 cups low-fat plain yogurt 2 ripe tomatoes, finely diced 1/2 cucumber, grated 1 medium onion, finely chopped 1 teaspoon cumin powder 1/4 teaspoon red chili powder 1/2 teaspoon sugar 1/2 teaspoon salt Directions: 1 Mix all the ingredients together in a bowl. 2 Let them sit pretty in the serving dish (preferably glass) getting chilled for h alf an hour or so. 3 Sprinkle a bit of cumin powder& red chilli poweder on the top to add a riot of c olors to the dish just before serving. 4 Serve as an accompaniment to Indian dishes. @##@#@##@#@#@@#@#@#@#@@#@#@#@#@#@@@####@#@#@#@@@####@#@###@#@ 20-Minute Recipe: Fast Chicken Chili Mark Bittman: Pork Stir-Fry with Greens Rich Chicken Soup with Fresh Noodles Chicken and Sausage Gumbo Pork and White Bean Chili Asian Pot Roast Mark Bittman on Shine: Pan-Cooked Salmon with Lentils Coconut Salmon Curry Gabrielle Hamilton's Salmon with Creamy Lemon Rice Fragrant Kerala-Style Beef Stew Skillet Beef Stew Garlic Shrimp and White Beans Turkey Chili with Lentils Recipe Chicken Masala Easy Peasy Cucumber Raita Cumin Roasted Butternut Squash and Caramelized Carrots Smoked Chicken & Sausage Gumbo - Need I say More? Pozole Chipotle Chicken Sweet Potato Pumpkin Ale Chili Gratitude Fried Rice Vegetable Soup for the Yahoo Shine Supper Club $$$$$ 20-Minute Recipe: Fast Chicken Chili Ingredients 1 tablespoon canola oil 1 pound skinless, boneless chicken breast, cut into bite-sized pieces 3/4 teaspoon salt, divided 1/2 cup vertically sliced onion 2 teaspoons minced fresh garlic 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried oregano

1/4 teaspoon ground red pepper 3 cups no-salt-added canned cannellini beans, rinsed and drained 1 cup water 2 (4-ounce) cans chopped green chiles, undrained and divided 1 (14-ounce) can fat-free, lower-sodium chicken broth 1/4 cup cilantro leaves 1 lime, cut into 8 wedges See More: Superfast Soups Preparation 1. Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 t easpoon salt. Add chicken; saut 4 minutes. Add onion and next 5 ingredients; saut 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil. 2. Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. S erve with cilantro and lime. @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @@@ Mark Bittman: Pork Stir-Fry with Greens By Mark Bittman | Shine Food By Alaina Sullivan Thu, Nov 29, 2012 5:32 PM EST..

In the time that it takes to wait for take-out, you could already be sinking you r chopsticks into this savory stir-fry. Nothing more than pork and greens dresse d in a garlicky soy-lime sauce, it is not only weeknight-dinner easy, but also a foundation for any number of variations (each more delicious and more fun than any take-out version). I used red chard here, but any green is fair game (bok ch oy, spinach, mustard greens, kale and collards are other great options). The trademark flavors of lime juice and soy sauce create a bright, umami-rich sa uce. If you want to give it extra kick, toss in a bit of lime zest and some crus hed red pepper flakes. I also added a drizzle of toasted sesame oil (and sesame seeds too) for some nuttiness and extra crunch. Recipe from How to Cook Everythi ng: The Basics. Pork Stir-Fry with Greens Far better-and even faster-than any takeout. Time: 15 minutes, plus time to freeze the meat Makes: 4 servings 1 pound boneless pork shoulder 1 pound greens (like bok choy or mustard) 2 tablespoons vegetable oil 1 1/2 tablespoons minced garlic 2 tablespoons soy sauce Juice of 1/2 lime

1/4 cup stock or water, optional 1/2 cup chopped scallions for garnish 1. Put the pork in the freezer for 15 to 30 minutes; once it's firm, slice it ac ross the grain as thinly as you can, then cut the slices into bite-sized pieces. Rinse the greens well and trim any thick stems if necessary; roughly chop them. 2. Heat a large skillet over high heat until it begins to smoke. Add 1 tablespoo n of the oil, swirl the pan, then add all the pork. Cook, stirring occasionally, until the pork browns and loses its pink color, 2 to 3 minutes. Transfer the po rk to a bowl with a slotted spoon and lower the heat to medium. 3. Add the remaining tablespoon of oil to the skillet. Swirl it around and add t he garlic. Stir once or twice. As soon as the garlic begins to color-10 to 15 se conds-return the heat to high and add the greens and 2 tablespoons water. Stir f requently, just until the greens wilt, 2 or 3 minutes longer. 4. Add the pork back to the skillet and stir for 1 minute. Add the soy sauce and lime juice, stir, turn off the heat, and taste, adding more soy sauce if you li ke. If the mixture is drier than you like, add the stock and heat through. Garni sh with the scallions and serve immediately. Tips: You can use any greens in this recipe-tender or sturdy-or any of the more unusua l greens available at farmers' markets and Asian grocers. Sometimes, if greens h ave thick stems, I separate them from the leaves and give them a head start, but here I just chop them up to cook all together, which gives you both crunchy and tender pieces. Variations: 8 Other Vegetables to Try. Increase or decrease the cooking time in Step 3 so th at they're still a little crisp when you return the pork to the pan: 1. Bean sprouts 2. Carrots 3. Celery 4. Snow peas 5. Snap peas 6. Green beans 7. Turnips 8. Radishes In How to Cook Everything: The Basics Mark Bittman reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meat s, fish, sides, and desserts, Bittman explains what every home cook, particularl y novices, should know.

######################################################################### Rich Chicken Soup with Fresh Noodles Ingredients 1 tablespoon butter 4 (4-ounce) skinless, boneless chicken thighs, trimmed 3/4 teaspoon kosher salt, divided 1/2 teaspoon pepper, divided 2 cups sliced onion 1 cup diagonally sliced carrots 1 tablespoon white miso (soybean paste) 1/2 cup dry white wine 1 (1-ounce) package fresh poultry mix herbs 5 cups no-salt-added chicken stock 1 cup sliced celery 1 (8-ounce) skinless, boneless chicken breast half, cut into bite-sized pieces 6 ounces fresh lasagna noodles, chopped 3 tablespoons chopped green onions Preparation 1. Melt butter in a Dutch oven over medium-high heat. Sprinkle chicken thighs ev enly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken thighs to pan; saut 3 minutes on each side or until browned. Remove chicken thighs. Add onion, c arrot, and miso to pan; saut 2 minutes, stirring occasionally. Add wine; cook 1 m inute, scraping pan to loosen browned bits. Chop chicken thighs into bite-sized pieces; return chicken thighs to pan. Tie twine around herbs to secure. Add herb s, stock, celery, and chicken breast to pan; bring to a boil. Reduce heat, and c ook for 5 minutes. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and pas ta; simmer for 2 minutes or until pasta is done. Discard herbs. Sprinkle with gr een onions. ######################################################################### Chicken and Sausage Gumbo Ingredients .6 ounces andouille sausage, finely chopped 2 tablespoons butter 2 tablespoons canola oil 1.5 ounces all-purpose flour (about 1/3 cup) 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces 1 cup chopped onion 3/4 cup chopped green bell pepper (about 1 medium) 1/2 cup thinly sliced celery 1 tablespoon salt-free Cajun/Creole seasoning 1/2 teaspoon salt 5 garlic cloves, minced 3 cups no-salt-added chicken stock (such as Swanson) 1 (14.5-ounce) can no-salt-added whole tomatoes, drained and crushed 1 cup frozen cut okra 3 cups bagged precooked brown rice Preparation 1. Heat a Dutch oven over medium-high heat. Add sausage to pan; saut for 5 minute s, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels. Melt butter in drippings in pan. Add oil to pan; swi rl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. S

tir flour into butter mixture; cook 3 minutes or until flour mixture starts to b rown, stirring constantly with a whisk. Add chicken; saut 4 minutes, stirring fre quently. Add onion and next 5 ingredients (through garlic) to pan; saut for 6 min utes or until vegetables are tender, stirring occasionally. Add stock and tomato es to pan; bring to a boil. Return sausage to pan; stir in okra. Reduce heat, an d simmer 6 minutes, stirring occasionally. Serve over rice. ######################################################################### Pork and White Bean Chili Ingredients For Beans: 3 cups dry white beans 2 slices bacon 1 large onion, quartered 1 qt. chicken stock For Soup: 2 T olive oil 1 large onion, finely chopped 2 cloves garlic, minced 4-5 cups chicken broth 2- (4 oz.) cans diced green chilies 1 T. ground cumin 1 t. oregano pinch of red pepper 2 cups cooked shredded pork ( or chicken!) cup cilantro, chopped Salt and pepper to taste Toppings: sour cream cheddar diced jalapeno chopped cilantro Instructions A.Rinse and sort beans. Place them in a large pot, cover with water and soak ove rnight ( or do the quick soak method: Cover with water, bring to a boil, remove from heat and let stand for 2 hours covered). Drain the beans, and return to the large pot. Add one quart of chicken stock, bacon and quartered onion to the pot . Add water until the beans are covered by 2 inches. Heat the beans to boiling, then reduce and simmer for 1-2 hours or until the beans are tender. Set aside. B.Meanwhile, heat oil in a large pot over medium high heat. Saute onion and garl ic until onion is tender. Drain the beans and add to the pot with the broth, dic ed chilies, cumin, oregano, and red pepper. Bring to boiling and simmer for 20 m inutes. Mash beans slightly to thicken soup. Add the pork and chopped cilantro. Check seasonings. Top with sour cream, cilantro, cheese, and jalapeno. Serve and enjoy! ######################################################################### Asian Pot Roast Author: Crispy Bits & Burnt Ends

Recipe type: Entree Cuisine: Asian Prep time: 15 mins Cook time: 5 hours Total time: 5 hours 15 mins Serves: 4 Ingredients 2-3 pounds pot roast cut into 1? thick peices 1 cup soy sauce cup rice wine vinegar 3 cloves garlic, peeled and smashed 1 tablespoon peeled and minced ginger cup light brown sugar 1 quart water teaspoon crushed red pepper cup fresh orange juice (zest the orange and save) cup hoisin sauce 2 carrots diced 2 celery stalks diced 4-5 small red skin potatoes diced Rice, for serving Instructions 1.Place soy sauce, rice wine vinegar, garlic, ginger, brown sugar, crushed red p epper, orange juice and zest,hoisin sauce and water in a large bowl and mix. 2.Place pot roast and veggies in the crock pot. 3.Place sauce on top. 4.Cook on low for 4-5 hours. 5.Serve with rice and garnish with scallions or parsley. ######################################################################### Mark Bittman on Shine: Pan-Cooked Salmon with Lentils Salmon and green lentils are an excellent combination. Err on the side of underc ooking the lentils. You want them to have an almost nutty texture. Other seafood you can use: trout, shrimp (both of which will cook more quickly, so make the s auce first), or scallops. Recipe from How to Cook Everything. Pan-Cooked Salmon with Lentils Makes: 4 servings Time: About 1 hour 2 to 3 cups dried green lentils, washed and picked over 2 medium carrots, cut into 1/4-inch cubes 1 small potato, peeled and cut into 1/4-inch cube 1 medium onion, chopped 2 cloves garlic, minced

A few sprigs each fresh parsley and thyme, a bay leaf, and a few chives, tied in cheesecloth for easy removal, or about 11/2 teaspoons mixed dried herbs Salt and freshly ground black pepper 2 tablespoons extra virgin olive oil Four 6-ounce salmon fillets Chopped fresh parsley leaves or chives for garnish 1. Put the lentils in a large, deep saucepan with water to cover. Cook over medi um heat, stirring occasionally, until they begin to soften, 15 to 20 minutes, th en add the carrots, potato, onion, garlic, and herbs. 2. Continue to cook, adding just enough water if necessary to keep the beans moi st, until the lentils and vegetables are tender, 35 to 45 minutes total. Remove the fresh herbs, sprinkle with salt and pepper, add the olive oil, and keep warm . 3. Heat a large skillet, preferably cast-iron, over high heat for about 5 minute s. Sprinkle the bottom of the skillet with salt, then add the salmon, skin side down. Cook over high heat until well browned on the bottom, about 5 minutes. Fli p the salmon and cook for 1 minute longer (more if you like your salmon well don e). Put about 1 cup of lentils in the center of each of 4 serving plates and top with a salmon fillet. Garnish with parsley and serve. Mark Bittman's award-winning How to Cook Everything has helped countless home c ooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely ind ispensable for anyone who cooks-or wants to. With Bittman's straightforward inst ructions and advice, you'll make crowd-pleasing food using fresh, natural ingred ients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for ev ery occasion. ######################################################################### Coconut Salmon Curry Ingredients. . 1 lb. salmon fillet, skinned and cut into 1-inch cubes 1 Tbsp. cornstarch 1 tsp. salt 1/2 tsp. ground black pepper Nonstick cooking spray 1 large onion, cut into 1-inch pieces 1 medium red sweet pepper, cut into bite-size strips 1 cup packaged fresh julienned carrots 1 Tbsp. grated fresh ginger 1 clove garlic, minced 1 to 2 tsp. curry powder 1/4 tsp. crushed red pepper (optional) 1 Tbsp. canola oil 1 8-oz. can pineapple chunks (juice packed) 1/3 cup unsweetened light coconut milk 2 cups hot cooked brown rice ...

. Directions. . 1.In bowl toss together salmon, cornstarch, salt, and black pepper; set aside.. 2.Coat a large nonstick skillet with cooking spray. Heat skillet over medium-hig h heat. In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder, and, if desired, crushed red pepper for 5 to 6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.. 3.Add oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet; heat. Serve with rice. Makes 4 servings.. ######################################################################### Gabrielle Hamilton's Salmon with Creamy Lemon Rice Chef Gabrielle Hamilton offers the simplest preparation imaginable that yields a fillet so succulent and sumptuous, there won't be one flake left over. salmon with riceAt Easter I am typically and steadfastly a roasted leg of lamb t ype, usually with a Greek bent - including baked orzo and the traditional egg-le mon soup, avgolemono, served alongside the asparagus and morel mushrooms that ma ke the meal, above all, a celebration of spring. But due to an aberrant stretch last year in which I had roasted lamb nearly every night for the better part of three months (a story for another day), when Easter rolled around, I had the shu dders at the prospect of lamb on the table. I had seen some fantastic Scottish salmon from my fish guy, firm and silvery and so fresh they had a still-piercing gaze. I ended up buying 35 pounds of the stu ff, and when I cut into the flesh, a clean, melon-like smell wafted through the kitchen. I tied in Greek flavors by making a soupy, lemony rice dish instead of the lemon y soup, adding scallions and peas. Frozen peas work beautifully, and the bright tartness of the rice is just right with the rich salmon. In case you don't alrea dy do it this way, cut your lemons in thirds instead of halves to get a greater yield of juice out of fewer lemons. The salmon has to be of superior quality. The preparation is so scarily simple-s alt-and-pepper cooking at its most literal!-that there is nothing to hide behind if the fish is mediocre. It's also imperative not to overcook it. Salmon turns from silky and succulent and luscious to chalky, bitter, and lifeless in the spa n of a minute. The parchment seals in all the juices, and when you open it a cuc umber-fresh scent escapes that may well cause you to shudder-but with utter plea sure. 10 Ways To Make Your Home Happier Ingredients for the Salmon, serves 2-4 1 pound whole salmon fillet, pin bones removed, neatly trimmed, and skin intact 1 tablespoon extra-virgin olive oil 3 generous pinches coarse kosher salt 6 full grinds of a pepper mill 1 sheet parchment paper (brown is not recommended) Directions for the Salmon

1. Preheat the oven to 375 degrees. 2. Lay a sheet of parchment on a baking sheet and place the salmon fillet skin-s ide down in the center. 3. Thoroughly coat the fillet and an inch or so of the surrounding parchment wit h the olive oil, creating a slick and glossy surface. 4. Generously and evenly season the fillet with salt and pepper. Hold your hands about eight inches above the fish when seasoning for more even distribution, th us avoiding salty or peppery patches. 5. Gather the parchment by both long sides and bring them together, folding over two or three small folds with a sharp crease, until you have a neat packet. The n fold the open ends two or three times in the same way, tucking them under the fish, thus creating a tightly sealed packet from which no steam can escape durin g cooking. 6. Place the packet on the baking sheet on the middle rack of the preheated oven and cook for exactly 10 minutes. Remove and, in good light, check the fish's co lor by peeking inside the parchment without fully opening it. It should be pale pink and opaque at the edges with a broad swath of still-translucent orange fles h down the center. 7. Return to the oven for about five more minutes, or until the rare-looking swa th has narrowed to a half-inch stripe. Don't overcook it! 8. Remove the salmon from the oven. Very carefully, open the packet and release the steam to prevent further cooking. 20 Decorating Secrets No One Ever Told You Ingredients for the Creamy Lemon Rice 2 cups excellent, rich chicken broth 4 large egg yolks cup fresh-squeezed lemon juice cup frozen peas 1 bunch of scallions, sliced to yield a scant cup of rings 2 cups cooked rice (day-old is more than fine) 2 generous pinches coarse kosher salt, or to taste Directions for the Creamy Lemon Rice 1. Bring the chicken broth to a simmer on the stove top in a stainless-steel pot and keep it simmering as you gather the rest of the ingredients. It will slight ly reduce and intensify in these few minutes. 2. In a stainless-steel or glass heatproof bowl, whisk the egg yolks, then add t he lemon juice and whisk until blended. 3. Add a ladleful of hot stock to the egg-lemon mixture and whisk thoroughly. 4. While whisking, slowly add the hot egg-lemon mixture into the pot. Stir or wh isk gently over medium-low heat while the liquid ever so slightly thickens and c hanges color from bright to pale yellow, about two minutes. Add the peas and the scallions, which will turn bright green in the first few seconds as they blanch in the hot liquid. Stir gently until the peas are warmed through, then add the cooked rice. Stir thoroughly, then turn off the heat and let rest, covered for a minute or two. Season with salt and pepper as needed. 5. To serve, spoon the soupy rice onto a platter with a rim. Place the salmon on top and gently pull it apart into large hunks. Leave the skin stuck in the parc hment. 6. Taking care not to spill, lift the parchment and pour the accumulated juices over the salmon on the rice. ######################################################################### Fragrant Kerala-Style Beef Stew Kerala-Style Beef Stew Recipe by Asha Gomez 4 servings

active: 25 minutes total: 1 1/2 hours This fragrant coconut milk-based curry from chef Asha Gomez of Atlanta's Cardam om Hill delivers big flavor with very little work. "It's a complete meal, a onedish wonder," Gomez says. Ingredients 3 tablespoons vegetable oil, divided 1 1/2 pounds beef chuck, cut into 1" pieces Kosher salt 1 teaspoon coarsely ground black pepper plus more for seasoning 5 garlic cloves, chopped 3 serrano chiles, seeded, chopped 1 1x1-inch piece ginger, peeled, thinly sliced 1 teaspoon ground turmeric 3 cups low-salt chicken broth 1/2 pound small carrots, scrubbed or peeled, halved lengthwise 1/2 pound baby red-skinned potatoes (about 1 1/2"-diameter), halved, or quarter ed if large 1/4 pound frozen, thawed pearl onions, halved 2 cups canned unsweetened coconut milk Cilantro sprigs Ingredient info: Canned unsweetened coconut milk is sold at Indian, Latin, and Southeast Asian m arkets and many supermarkets. Preparation Heat 1 1/2 Tbsp. oil in a large heavy pot over medium-high heat. Season beef wi th salt and pepper. Working in 2 batches and adding remaining 1 1/2 Tbsp. oil be tween batches, add beef and sear, turning occasionally, until browned on all sid es, about 5 minutes. Transfer beef to a plate. Stir in garlic, chiles, and ginger and cook, stirring often, until fragrant, ab out 2 minutes. Add 1 tsp. pepper and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Add broth and reserved beef; bring to a boil, scraping up any browned bits from the bottom of pot. Reduce heat to medium-low, cover po t, and simmer, stirring occasionally, until beef is tender, about 45 minutes. Add carrots, potatoes, and onions. Cover and simmer, stirring occasionally, unt il vegetables are tender, 15-20 minutes. Stir in coconut milk. Divide among bowls. Garnish with cilantro. ######################################################################### Skillet Beef Stew servings:8 cook time:55min recipe source:Better Homes and Gardens Top ideas for dinner tonight. . .30-minute (or less) spring dinners Quick and easy chicken dishes Garden-fresh entre salads

Nothing satisfies hunger on a chilly afternoon like the rich taste of beef stew. This delicious beef and vegetable stew, combining the homey flavors of carrots, celery, and onions, is served over fluffy mashed potatoes. While your stew is s immering, prepare mashed potatoes in the microwave to save on time and make clea nup a breeze. Ingredients. 2 Tbsp. cooking oil 2 lb. beef stew meat, cut into 1-inch cubes 2 tsp. dried thyme or oregano, crushed 6 medium carrots, peeled and quartered 4 stalks celery, cut in 2-inch lengths 2 medium onions, cut in 1/2-inch slices 6 cups lower-sodium beef broth 1/3 cup all-purpose flour 1 recipe Potato Mashers Directions. . 1.In 12-inch skillet brown beef in hot oil over medium-high heat with thyme and 1.4 teaspoon each salt and pepper. Remove, set aside. Add carrots, celery, and o nions to skillet, cook and stir 5 minutes. Return beef to skillet. In bowl whisk together broth and flour; add to skillet. Bring to boiling; reduce heat. Simmer , covered, 45 minutes. Uncover; simmer 10 minutes or until meat is tender. Serve with potatoes. Makes 8 servings.. 2.Potato Mashers: In microwave-safe bowl, microcook 8 Yukon gold potatoes (23.4 lb.), half at a time, on high (100 percent power) 8 minutes, covering bowl with vented microwave-safe plastic wrap. Mash potatoes with 1 cup milk, 1.2 teaspoon salt, and 1.2 teaspoon black pepper.. ######################################################################### Garlic Shrimp and White Beans Dinners that can be eaten with a crusty piece of bread in lieu of utensils are d efinitely ones worth eating on weeknights. So make sure you get a baguette at th e market when you make this hearty Spanish-inspired dish. You wouldn't want all that caramelized tomato sauce at the bottom of the bowl going to waste, now woul d you? Garlic Shrimp and White Beans Recipe by Bon Appetit Test Kitchen 4 servings Active: 30 minutes Total: 30 minutes Ingredients 6 tablespoons olive oil, divided 3 garlic cloves, minced, divided 2 dried chiles de rbol 1 bay leaf, preferably fresh 1 1/4 cups chopped tomato (about 8 ounces) Kosher salt, freshly ground pepper 1 tablespoon tomato paste 2 15-ounce cans white beans (such as cannellini), rinsed, drained 1 cup low-sodium chicken broth 1 pound medium shrimp, peeled, deveined 1 teaspoon smoked paprika

2 tablespoons chopped flat-leaf parsley Grilled bread (optional) Read More: Foolproof Fall Party Appetizers Preparation Preheat broiler. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet over med ium heat. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly , just until fragrant, 1-2 minutes (do not allow garlic to burn). Add tomato; se ason with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes. Add tomato paste and cook, stirring constantly, until paste is deep red and car amelized, 3-4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3-4 minutes. Season to taste w ith salt and pepper. Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrim p over beans in an even layer. Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle rema ining 2 Tbsp. oil over shrimp and beans; garnish with parsley. Serve with bread, if desired Ingredient Info Dried chiles de rbol are available at Latin markets, specialty foods stores, and some supermarkets. ######################################################################### Turkey Chili with Lentils Recipe Don t worry. There is nothing wrong with craving a hearty, comforting bowl of Turkey Chili wi th Lentils before leftovers from the big meal are even put away. After all, Turk ey Chili with Lentils may be one of the best things about Thanksgiving. For starters, Turkey Chili with Lentils is a great use for leftover turkey, whic h might be on your radar about now. What s more, it s made in one pot. So mess is ke pt to a minimum. And you definitely can t say that about the big meal. Get in on the ONE-POT MEAL MAYHEM this month with the Shine Supper Club! Ingredients for Turkey Chili with Lentils: 1 cup diced onion 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced, seeded jalapeno 1 TBSP minced garlic 1/2 cup lentils, rinsed 3 cups shredded turkey 3 strips crisp bacon 1 TBSP chili powder 1 teaspoon cumin 1/2 teaspoon chipotle chili powder 2 1/2 cups chicken broth 29 ounce tomato sauce salt & pepper to taste

Ingredients for Garnish: shredded cheese diced onion sour cream cilantro lime NOTES: This one-pot preparation makes about 8 cups chili. I used about 2 cups of shred ded dark meat and one cup shredded white meat turkey, leftover from this Cajun R oasted Turkey. DIRECTIONS 1) Cut bacon into pieces and crisp in a tall sided pot. 2) Remove bacon pieces from pot and drain on a paper towel. 3) To the pot, add the onion, carrots, celery and jalapeno; saute over medium h eat until softened, about 5 minutes. 4) Add the rinsed lentils to the sauteed vegetables; cook and stir 5 minutes mo re. 5) Reduce the heat, add minced garlic and continue cooking and stirring. 6) Add the shredded turkey, crumbled bacon, and combine well. 7) Season the mixture with chili powder, chipotle chili powder, cumin and black pepper. 8) Add the chicken broth and bring to a gentle boil. 9) Stir in the tomato sauce and return to a gentle boil. 10) Check for seasoning and add salt (about 1/2 teaspoon). 11) Reduce the heat, cover and simmer for 50 minutes or until lentils are softe ned. ######################################################################### Chicken Masala Easy Peasy

A little something different to mix things up around Bowl Licker. This week I am sharing a themed meal with you that I recently made for some friends. Inspired by a number of articles I read on Indian cooking, my goal was to keep the cookin g fun and relatively easy. If you are looking to deviate from heavy carbs, this is a wonderful meal that can predominately be done ahead of time. Pressed for ti me and craving the simplicity of a one dish meal? {wink, wink to my friends at t he Shine Supper Club} Then this Easy Chicken Masala, cooked on a bed of onions, is just the dish for you. - Easy Chicken Masala - Cumin Roasted Butternut Squash and Caramelized Carrots - Cucumber Riata - Kesari (Indian Semolina Pudding) Note: the Chicken and the Butternut Squash can be cooked together top shelf and carrots on the second to bottom shelf. Chicken Masala Chicken Masala Ingredients 1 cup plain whole-milk yogurt chicken on the

1 cup sour cream 1/2 cup fresh cilantro, coarsely chopped 2 TBS extra virgin olive oil 2 TBS vegetable oil 2 TBS garam masala* 4 cloves garlic, pressed 4 TBS coarse kosher salt 6-7 lb roasting chicken, cut into 8 pieces (backbone removed)* 3 yellow onions, cut 1/4-inch thick rounds Chicken Masala Directions *If you are not versed in prepping the chicken, ask the butcher to cut the chick en as indicated above. Mix yogurt, sour cream, chopped cilantro, oil, garam masala, salt and garlic in 13x9x2-inch baking dish. Add chicken marinade, coating 1 piece at a time on all sides. Cover with plastic wrap, marinade at least 2 hours in refrigerator. Preheat oven to 400 degrees, position oven racks in middle. Arrange a thin layer of onions in baking sheet. Top with marinaded chicken pieces, in single layer, spacing apart for even roasting. Discard remaining marinade. Roast chicken on top rack until cooked through; juices should run clear when thi cket portion of thigh is pierced with a knife. Approximate cook time is 1 hour. Serve chicken on top of onion slices; pouring juices over. **Garam Masala is an Indian spice mixture, available in many supermarket spice s ections and Indian markets. ######################################################################### Cucumber Raita Cucumber Raita Ingredients 2 cups Greek yogurt (or plain whole milk yogurt, drained in a cheese cloth 2-24 hours) 1 7-inch English cucumber, coarsely grated 1 tsp kosher salt 2 TBS cilantro, finely chopped 4 tsps fresh mint, finely chopped Cucumber Riata Directions In a medium size bowl, combine yogurt, cucumber, salt, cilantro and mint. Mix we

ll. Cover and chill as little as 30 minutes, ideally 2 hours. Left over riata ca n be kept for 2 days refrigerated. Note: while I was not a huge fan of this chicken as a leftover, a different way to use the meat which I did like was to make it into a wrap. Warm a tortilla (or flatbread would be good too) and add in shredded chicken, carrot slices, crunch y lettuce, tomato, leftover veggies and riata. ######################################################################### Cumin Roasted Butternut Squash and Caramelized Carrots Squash and Carrots Ingredients 2 cups baby carrots, sliced length-wise 1 lb butternut squash, cut into large cubes (approx 4 cups) 2 TBS extra virgin olive oil 1-1/2 tsps cumin powder 1 tsp coarse kosher salt 1/4 cup chicken broth 1/8 cup raw pepitas Squash and Carrot Directions Preheat oven to 400 degrees. Combine butternut squash, carrots, olive oil and cu min together. toss to coat. Add in broth. Roast until tender, stirring once. Coo k for 35-40 minutes. ######################################################################### Smoked Chicken & Sausage Gumbo - Need I say More? This month the Shine Supper Club is looking for one pot meals. Though a Yankee I am. I hope to broaden the palate of Shine's audience to and appreciation of C ajun food. The idea of one pot meals is simplicity for the chef. But the real outcome of one pot meals is the opportunity to have time for the flavors of the dish to meld and to open up. I, personally, just love gumbo. So does my family. It is a one pot meal that h as so much flavor - flavors of a culture. Now, I had the privilege, to host our friend, one of my wife's really close friends 50th birthday party. The only pr oblem with this opportunity is I fretted for at least 2 weeks over my menu. I d idn't settle on gumbo, a Mardi Gras theme until a couple days before the party. My ultimate deciding factor was I wanted a meal that I could complete mostly be forehand so I could enjoy the party too and not be cooking while everyone was en joying themselves. The other positive aspect of a gumbo is that it gets even better as its sits and the flavors get to mix together. So I began making the gumbo in the morning an d waited until shortly before the guests arrived to put in the roux and waited u ntil I was ready to serve it to put in the file powder. I also made it using ch icken that I smoked in the morning. It adds a really nice twist and depth to th e dish.

Recipe Smoked Chicken & Sausage Gumbo: First thing I did was smoke 4 chicken thighs and 12 chicken legs rubbed with sea soned salt, smoked paprika and Emeril's Essence on hickory wood for 2 - 2.5 hour s at 250 degrees; remove from grill and let cool In a heavy all clad pot, add 2 tbsp olive oil and brown 2 packages of beef smoke d sausage and 1 chicken andouille sausage; this will take about 10 minutes. Nex t add 1/4 of a red onion and 1 yellow onion and cook for 4 minutes. Now mix in 2 green and 1 red jalapeno pepper diced, 1 &1/2 cups of celery diced, 1 green & orange pepper a with 2 tbsp of garlic mince (I used already prepared) and cook f or 4 minutes. Next add your spices including 1/2 tsp dried basil and dried oreg ano, 1/4 tsp of black pepper, ground white pepper and red pepper flakes, 2 handf uls (tbsp) of Emeril's essence and cook for 2 more minutes. Pour in 2 cups of beef and 4 cups of chicken stock and bring to a boil. Reduce to a simmer and ad d 2 bay leaf and 2 dried red chili (my addition - add more if you really want to spice this up) and simmer for a couple of hours. Add in 1 lb of frozen okra an d cook for 30 minutes. About an hour before you plan to serve, start making your dark roux. Heat 1 cup of vegetable oil on high heat. When hot, slowly add in 1 &1/4 cup of all purpo se flour. You will need to stir continuously for about 25 minutes or so. When the roux is ready, slowly pour into the gumbo pot and let simmer for another hou r. Finish by adding file (that's an accent over the e if I could find it) powder an d simmer for 5 minutes and then serve. ######################################################################### Pozole Ingredients 3 medium tomatoes 4 dried, guajillo chiles, stem cut and seeds discarded 1 large onion, sliced thick 4 garlic cloves 1 1/2 lb pork or chicken 2 tbsp white vinegar 1 tbsp chili, preferably a chili mix 4 cups chicken stock 1/8 tsp cinnamon 1/8 tsp nutmeg 1/4 tsp oregano 2 cloves 1 14oz can hominy, rinsed 1 14oz can kidney beans, rinsed fresh cilantro to taste salt and pepper to taste Avocado, lettuce, lime and onion - toppings Directions 1. Preheat oven to 400 degrees. Cut an x at the top of each tomato an d roast about 15 min. 2. Toast guajillo chiles in a skillet about 3 min on each side and move to a bow l. Top with hot water, cover with a plate and let sit about 25 min. 3. In a blender, combine roasted tomatoes, drained chiles, vinegar, onion and ga rlic. Simmer the sauce about 15 minutes adding more chicken stock if necessary t o keep the same consistency. 4. Season with cinnamon, nutmeg, chili powder, cloves and salt.

5. Add pork, hominy, beans and remaining chicken stock. Simmer until pork is ful ly cooked. 6. Serve with toppings: avocado, onion, lime and lettuce ######################################################################### Chipotle Chicken Sweet Potato Pumpkin Ale Chili Prep time: 15 minutes Cook time: 2 hours Total time: 2 hours 15 minutes Yield: 6 servings Ingredients 1 pound Dried Blackbeans, Soaked And Cooked Until Tender 2 tablespoons Extra Virgin Olive Oil 1 whole Large Onion, Diced 2 whole Chipotle Peppers In Adobo Sauce, Diced 4 cloves Garlic, Minced 2 whole Chicken Breast, Diced 1 tablespoon Smoke Paprika, Optional 2 tablespoons Chili Powder 1 tablespoon Cumin 1 teaspoon Oregano 1 teaspoon Sea Salt 1 teaspoon Granulated Garlic 1 tablespoon Adobo Sauce, From Peppers 12 ounces Pumpkin Ale (I ? Blue Moon Harvest Pumpkin Ale) 3 cups Chicken Stock 2 whole Sweet Potatoes, Peeled And Cubed In Bite Size Pieces 1 whole Yellow Bell Pepper, Diced 1/2 bunch Cilantro, Chopped 1 1/2 cups Greek Yogurt Or Sour Cream, For Garnish 2 cups Monterey Jack Cheese, Shredded Cooking Directions In a large stock pot saute onion in olive oil over medium-high heat until starti ng to caramelize. Add garlic and chipotle peppers and saute until fragrant. Add chicken and all of the seasonings including adobo sauce and sea salt. Saute for 4 minutes. Pour in beer and chicken stock. Scrape any brown bits off the bottom of the pan. Add sweet potatoes, black beans and bell pepper. Bring to a simmer, cover and turn heat to low. Cook for at least 2 hours or place into a crock pot for 8 hrs. Add cilantro and serve. Garnish with greek yogurt and cheese. ######################################################################### Gratitude Fried Rice Serves: 6 to 8 Ingredients 2 tablespoons plus 1 teaspoon canola oil 2 eggs, beaten

1 small onion, diced (about 3/4 cup) 4 cups cold cooked rice (any long-grain variety will do, Jasmine preferred) 2 cups diced roast turkey or chicken, some skin included 2 cups frozen peas and carrots 2 tsp soy sauce 1/2 tsp ground white pepper garnish: Tabasco or other hot sauce Technique 1.In a small non-stick frying pan, heat 1 tsp of oil over medium heat. When war m, add beaten eggs and scramble until softly cooked. Take off heat and set asid e. 2.Heat remaining oil over medium-high heat in a large non-stick frying pan (or s easoned wok) until it is shimmery, then add onions with a pinch of salt . Saute or stir-fry for a few minutes until translucent. 3.Before adding the cold cooked rice, use a spatula to break up any large clumps . Add rice to the onion and oil and stir so that the rice is coated with the oi l and grains are mainly separate. 4.Add the turkey or chicken and continue to stir-fry for a few minutes. 5.Add vegetables and continue to stir so that they re well distributed. Add soy s auce and pepper and lower heat to medium. Continue to stir every few minutes so that the rice doesn t stick to the pan. Cook just until the vegetables are no lon ger frozen. 6.Add previously scrambled eggs to the fried rice and stir until the eggs are sc attered throughout. Adjust seasonings to taste. * * *

And for dessert, some exciting news: last year, the city began building a new ho spital on the same campus, with anticipated opening in 2015. Artists from San F rancisco s Precita Eyes helped create a series of murals for the construction site with community members. Take a look to get a sense of what SFGH means to the c ommunity. ######################################################################### Vegetable Soup for the Yahoo Shine Supper Club Not a week after I posted this, Yahoo Shine Supper Club said it was looking for one pot meals. I guess fall brings that out in us. When it begins to cool down the first thing I want to make is vegetable beef sou p. It never turns out exactly the same twice, but generally it has the basic fr esh vegetables and anything else I have on hand. My oldest daughter has laid cl aim to my soup pot. She reminds me constantly not to give it away to the church rummage sale just because it is old. I got it for a wedding gift and it has ma de some wonderful meals and memories along with it. I ll tell you about those as we go along. This can be made in a crock pot too. (cut back on the quantities of veggies. It won t all fit in a crock pot.) There is not a better smell than pulling into the garage at the end of the day than the soup that has been cooking all day in the crock pot. Leftovers are even better.

We had a priest at St Francis who loved soup suppers. Several of us agreed to ma ke vegetable soup. The plan was to combine them all when we brought them to the kitchen. However, every single pot looked different and had a different flavor. Some were slow cooked on the stove top and some in crock pots. The difference was surprising since they had the same ingredients. So surprise your family wit h some vegetable soup and yours will be their favorite. Vegetable Soup ?1 pounds lean cubed stew meat cut in small pieces ?1 large sweet onion diced ?1small leek cleaned and sliced thin ?2 tablespoons vegetable oil ?2 ribs celery sliced ?2 carrots sliced ?2 teaspoons salt, divided ?2 teaspoons black pepper, divided ?1 red bell pepper, seeds removed and diced ?1 bay leaf ?1 14.5 ounce can petite diced tomatoes + 1 can water ?32 ounces lower sodium beef broth ?1 potato peeled and diced in small cutes ?8 ounces frozen green peas or green beans ?8 ounces frozen corn In a large Dutch oven with 1 teaspoon salt . You may need to do ith a slotted spoon. too much oil at this with a lid, brown the meat which has been lightly seasoned and pepper in 2 tablespoons vegetable oil until very brown this in 2 batches to avoid overcrowding the meat. Remove w Add the onion and leek and saut until tender. Avoid adding point. (Perhaps a tablespoon.)

If using a crock pot, transfer the meat and onion and leek to the crock pot now. Add the broth to the pan you sauted in and scrape up those good brown bits and pour into the crock pot. Add everything else and cook at least 8 hours. Add the meat back to the Dutch oven along with the celery, carrots, bell pepper, bay leaf, tomatoes, water, broth and potatoes. Add 1 teaspoon ground cumin and teaspoon dried thyme. Add enough water to make it the consistency you like you r soup or until the pot is full. Bring this to a boil, cover and reduce to a ve ry slow simmer, stirring occasionally. If cooking on the stove top add the corn and peas about 30 minutes before serving. Serve piping hot in big soup bowls along with some very good Southern Corn Bread muffins. (Warming to the body and soul.)