Cooking Method:

1. In a medium sauce pan,heat vegetable oil over medium heat.
2. Add onions and cook,stirring,until onions are translucent.
3. Stir in minced garlic,cumin,curry paste and brown sugar.Cook for a further 1 minute.
4. Stir in vegetable stock,ginger,lemongrass,peppercorns,jalapeno,fresh cilantro and fish sauce.
5. Increase heat to high and bring mixture to a boil.
6. Reduce heat to low and simmer,uncovered,for 30 minutes.
7. Remove from the heat and strain,discarding the solids.
8. Return strained broth to sauce pan and heat over medium heat.
9. Stir in remaining ingredients.
10. Cook stirring occasionally,until shrimp are cooked through.

Cooking Method:

1. In a food processor,combine all ingredients,except turkey cutlets. 
2. Process until finely chopped.
3. Brush on all sides of turkey cutlets.
4. Place in slow cooker.
5. Pour remaining sauce over turkey.
6. Cover slow cooker and cook on low-heat setting for 4 hours or until turkey cutlets are tender.

Cooking Method:
For Salad:

1. In a large mixing bowl,combine white wine vinegar, olive oil, maple syrup, and Dijon mustard.
2. Toss well.
3. Add remaining salad ingredients,toss well,set aside and allow to marinate for 30 minutes.

For Shrimp:

1. Preheat your gas grill on high.
2. Thread shrimp onto soaked bamboo skewers,leaving space between them.
3. Cook on preheated grill for about 2 minutes per side,turning and brushing with maple syrup,until cooked through.
4. Remove cooked shrimp from the grill and brush with remaining maple syrup.
5. Spoon marinated salad onto tortilla, and top with cooked shrimp.Serve immediately.

Cooking Method:

Cooking Method:

1. In a mixing bowl,combine cubed chicken,garlic,lime juice,chopped cilantro,red chili flakes,salt and paprika.
2. Stir well to combine and coat chicken with mixture.
3. Stir in 2 tablespoons olive oil.
4. Set aside and marinate for at least 30 minutes.
5. Preheat your grill.
6. Thread three marinated chicken cubes into each soaked bamboo skewers.
7. Baste chicken with remaining olive oil.
8. Grill until chicken is cooked through.
9. Serve with lime wedges.

Cooking method:

1. Preheat your oven to 375 F (190 C).
2. In a large mixing bowl,combine all marinade ingredients.Mix well.
3. Add chicken thighs to marinade and stir well to coat.Set aside and allow to marinade at least 15 minutes.
4. Heat a large nonstick skillet.Add marinated chicken thighs and fry until lightly browned on both sides.
5. Transfer skillet to preheated oven.Bake for 20 minutes.
6. Transfer baked chicken with their juices to serving platter.
7. Squeeze some lemon juice over chicken.Sprinkle with chopped fresh cilantro and serve.

Ingredients:

• 2 pounds (960 g) boneless and skinless chicken breasts,cubed
• 1 large yellow onion,peeled and halved
• 13 1/2 oz (405 ml) can coconut milk 
• 6 oz (140 ml) can tomato paste
• 2 cloves garlic,peeled
• 1 tablespoon curry powder
• 1 tablespoon Garam Marsala
•   green pepper, seeded and quartered
• salt to taste
• 2 dried red chili peppers (optional)
• 1 1/2 tablespoons cornstarch
• chopped fresh cilantro for garnish

Slow Cooker White Chicken Chili

Slow cooker white chicken chili. Chicken with vegetables,herbs and spices cooked in slow cooker.

Makes 8 servings

• 6 skinless chicken thighs
• 1 large yellow onion,peeled and chopped
• 2 cloves garlic,peeled and finely chopped
• 14 1/2 oz (435 ml) can chicken broth
• 1 teaspoon freshly ground cumin
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper sauce
• 2 cans (15 oz (450 ml)) each great northern beans,rinsed and drained
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh cilantro

Cooking Method:

1. In a slow cooker,combine onion,garlic,broth,cumin,oregano,salt and red pepper sauce.
2. Mix well and stir in chicken.
3. Cover slow cooker and cook on low-heat setting for 4-5 hours.
4. Remove cooked chicken from slow cooker.
5. Using 2 forks,remove bones and shred meat into pieces.
6. Return chicken pieces to slow cooker.
7. Stir in beans,lime juice and cilantro.Cover slow cooker and cook on low-heat setting for a further 15-20 minutes or until beans are hot.

Ingredients:

• 3/4 pound (360 g) boneless lean pork,cubed
• 15 oz (450 ml) can Great Northern beans.rinsed and drained
• 14 1/2 oz (435 ml) can chicken broth
• 1 pound (480 g) fresh tomatillos,husk removed and coarsely chopped
• 1 large yellow onion,peeled and thinly sliced
• 4 oz (120 g) can diced mild green chilies
• 6 cloves garlic,peeled and chopped
• 1 teaspoon freshly ground cumin
• 1/2 cup (125 g) fresh cilantro,chopped
• salt and freshly ground black pepper

Ingredients:

• 1 1/2 pounds (720 g) pork tenderloin,trimmed
• 1/8 teaspoon kosher salt
• 2 tablespoons hoisin sauce
• 2 tablespoons ketchup
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon chili-garlic sauce
• 2 garlic cloves,peeled and crushed
• 1 1/2 teaspoons fresh ginger,peeled and minced
• chopped fresh cilantro

Ingredients:

• 1 large egg,poached
• 1 slice of bread,toasted
• 1/2 cup (125 g) green peas
• crumbled feta cheese
• extra virgin olive oil
• fresh cilantro,chopped
• salt and freshly ground black pepper,to taste

Ingredients:

• 3-4 hearts of palm,rinsed and cut into 1/4-inch ( 60 mm) thick coins
• 2 tablespoons plus 1/4 teaspoon freshly squeezed lime juice
• 2 tablespoons extra virgin olive oil
• pinch of granulated sugar
• kosher salt to taste and freshly ground black pepper
• 1 tablespoon mayonnaise
• 1/4 teaspoon coriander seeds,toasted and ground
• 1/4 teaspoon freshly grated lime zest
• pinch of cayenne pepper
• 48 small shrimp,peeled,deveined and cooked
• 5-6 radishes,cut into 1/4 -inch (60 mm)-thick coins (you need 24 coins)
• 24 fresh cilantro leaves for garnish

Grilled shrimp with avocado salsa. Shrimp with homemade avocado salsa.Very delicious recipe! Adapted from http://www.nuggetmarket.com
Makes 6 servings

Ingredients:

• 24 raw medium shrimp,peeled and deveined
• 18 cherry tomatoes
• 2 tablespoons freshly chopped thyme
• 3 tablespoons shallots,minced
• 1 tablespoon ground cumin
• 2 tablespoon fresh basil,chopped
• 1/4 cup (60 g) extra-virgin olive oil
• kosher salt and cracked black pepper to taste
• half of lemon
• 6 bamboo skewers,soaked

For Avocado Salsa:

• 1 ripe avocado,peeled,pitted and diced
• 1 small red onion,peeled and diced
• 1 small Roman tomato,seeded and diced
• 2 tablespoons fresh cilantro,chopped
• freshly squeezed lemon juice of 1/2 lemon
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• kosher salt and cracked black pepper to taste