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Original Recipe Ingredients Spice rub 2 teaspoons garlic salt 1 teaspoon onion powder 1 teaspoon ground black pepper Stew 1.5–2 kg well-marbled beef chuck roast trimmed of large pieces of fat and cut into 1½-inch pieces 2 tablespoons extra virgin olive oil 1 large onion finely chopped 6 medium cloves garlic finely minced 6 ounces tomato paste (1 6-ounce can) 1 tablespoon Italian seasoning 1 tablespoon brown sugar 2 teaspoons anchovy paste 2 tablespoons all-purpose flour 1 ½ cups dry red wine 2 tins tomatoes 1 ½ cups low sodium beef or chicken broth maybe more 2 tablespoons finely chopped fresh rosemary divided 1 tablespoon Worcestershire sauce 2 tablespoons capers drained and rinsed 1 teaspoon kosher salt About 4 medium-large carrots, peeled and cut into ½-inch slices on a diagonal. ¾ cup pitted Kalamata olives Directions Combine garlic salt, onion powder and pepper in a small bowl and stir to combine. Set aside. Cut the beef into chunks about 1½-2 inches in size, trimming off any large areas of fat. Place the meat in a large bowl. Sprinkle the garlic salt mixture over the beef and stir well to coat. Preheat the oven to 325˚F. In a large heavy-duty pot or Dutch oven, heat 1 tablespoon of the oil until hot and shimmering. Add ½ of the seasoned beef and spread to a single layer. Cook undisturbed for 3-4 minutes or until the underside of the beef is well browned. Stir, flipping the meat to the opposite side. Continue to cook for another 3-4 minutes, stirring once to redistribute meat halfway through. Remove meat with a slotted spoon to a large clean plate or bowl. Add another tablespoon of oil to the pot and repeat the searing with the second half of the beef, adding the second batch again to the plate (or bowl). Lower the heat to medium-low and add the onions, stirring occasionally for 3 minutes until softened. As the onions begin to release their juices, scrape the brown bits from the bottom of the pan. Add the garlic, tomato paste, Italian seasoning, brown sugar and anchovy paste. Cook, stirring frequently until tomato paste is darkened, about 2-3 more minutes. Add the beef (with any juice that has accumulated in the bowl) back to the pan. Sprinkle with the flour and stir until the flour is dissolved, about 2 minutes. Add the wine, bring the mixture to a boil and cook for about 5 minutes, until the liquid is reduced to about one half. Add the tomatoes, beef (or chicken) broth, 1 tablespoon of the chopped rosemary, capers and Worcestershire sauce. Bring to a boil, cover tightly and transfer to the oven. Cook for 1½ hours. Remove the pot from the oven and add the carrots. If there’s not much liquid in the pot, add ½-1 cup of additional broth. Return the pot to the oven for another 60 to 90 minutes or until the beef and carrots are nice and tender (check after 60 minutes and every 10 minutes after that). Stir in the olives and the remaining tablespoon of fresh rosemary, cover and allow the stew to sit on the stovetop for 20 minutes before serving.

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 500g chicken 1 cup Greek yogurt 3 garlic cloves minced 2 teaspoons 2 tablespoons lime juice 1 tablespoon 1 tablespoon curry powder 1 tablespoon chili powder 1/2 tablespoon cumin 1 teaspoon onion powder 1 teaspoon salt Directions In a large mixing bowl, combine Greek yogurt, minced garlic, honey, lime juice, oil, curry powder, chili powder, cumin, garlic powder, and salt. Mix to combine. Add chicken thighs and toss until well-coated. Cover and marinate for at least 30 minutes. You can also cover and refrigerate for up to 8 hours.

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.