Meals

Original recipe Ingredients 2 tablespoons oil 2 fresh garlic cloves, finely minced 1 large yellow onion, finely chopped 2 1/2 teaspoons curry powder 2 teaspoons ground cumin 1/4 teaspoon crushed red pepper flakes 1 teaspoon ground turmeric 250g boneless chicken breasts, cut into 1-inch pieces 1 1/2 teaspoons tomato paste 1 cup coconut milk 2 teaspoons kosher salt 1 cup hot water (optional) Directions In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes. Stir in cumin, turmeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine. In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown. Or use a Greek Yogurt Curry Chicken Marinade. Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down. Serve hot with white rice if desired or a quick naan

Original recipe Ingredients 1 tin (400g) Chickpeas, drained A Handful of Fresh Parsley, chopped 1 tablespoon Paprika ½ Lemon, juice only 2 tablespoons Extra Virgin Olive Oil ½ teaspoon Salt ½ teaspoon Garlic Powder Directions In a skillet/frying pan, heat the oil. Add cooked and drained chickpeas and roast until it turns brown-ish. Season with salt, garlic powder, paprika, chopped parsley and drizzle with freshly squeezed lemon juice. Cook for a further minute or two before turning off the heat. Serve either warm or cold. Notes Cooking time can vary depending on how toasted you like your chickpeas. This is a very easy recipe to add things to.

Original recipe Ingredients 1818g beef brisket, trimmed w/ a thin layer of fat remaining 1 tbsp salt ½ tsp black pepper 1 tsp garlic powder 1 tsp onion powder 2 tbsp paprika 625 ml beef broth Directions Pre-heat oven to 165C. Grab your roasting pan and rack. Mix salt, pepper, onion powder, garlic powder, and paprika together in a small bowl. Rub this on all sides of the brisket. Place brisket (fat side up) on top of the roasting rack in the pan. Add enough beef broth to cover the bottom of the pan by half an inch. Cover tightly with aluminum foil (I use two pieces to make sure it’s tight) or a lid and place in oven for 1 hour. Reduce heat to 130C and cook an additional 3 hours (covered) or until fork tender. Check the liquid level at least once to make sure that it has not burned off if your oven runs hot. Add more broth if needed. Cool ~ 15 minutes covered and slice thinly (trim any fat off the top if desired) Notes You could cook it in the liquid if you are going to shred the brisket. You shouldn’t roast vegetables at the same time—the temp is too low. Let the beef brisket sit in the spice mix for up to a day before cooking so the salt can macerate the meat.

Original Recipe Serves 2 Ingredients 2 cups butternut squash , peeled, seeded, and cubed 1 tablespoon olive oil salt and pepper 1 tablespoon olive oil ½ lb sausage , crumbled, without casings 1 tablespoon olive oil 4 garlic cloves minced a couple handfuls of spinach 1 cup heavy cream ⅓ cup Parmesan cheese shredded ¼ teaspoon salt 8 oz pasta toasted pine nuts Directions Preheat oven to 200 C. In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. Roast for 30 minutes. Cook sausage about 10 minutes. Remove from heat and set aside. Cook pasta al dente in boiling water according to package instructions. Drain. Heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt. Add heavy cream. Bring to a brief boil, then immediately reduce to simmer. Add grated Parmesan cheese. Keep stirring the sauce with the Parmesan cheese on low to medium simmer until the cheese melts. Remove from heat. Add drained cooked pasta and cooked sausage to the creamy sauce. Stir. Season with salt and pepper, if desired. Top the pasta with roasted butternut squash. Stir the squash in, or leave it on top. Top with pine nuts. Notes I use bowtie pasta, shells, or spirals. You can air fry the squash for 20 minutes instead.

Original Recipe Ingredients 350g dried pasta 350g broccoli 2 cloves of garlic, crushed 6 anchovies, chopped 1 tbsp butter 2 fresh red chillies, seeded and finely chopped Parmesan cheese Directions: Cook the spaghetti in boiling salted water, according to packet instructions. Cut the broccoli into small florets and put aside. Thinly slice the thick stalks and cook in a pan on low heat with anchovies, butter, chillies, and garlic, for about 8-10 minutes. Cook the florets with the pasta for 4 minutes. Drain the pasta and broccoli florets, reserving some pasta water, and add to the pan. Stir gently and add 2 tbsp reserved water and a sprinkling of parmesan cheese. Salt and pepper to taste. Serve hot and with another sprinkling of parmesan.