Thai Red Curry Soup

1 tablespoon olive oil
Salt and pepper, to taste
3 cloves garlic, minced
1 red bell pepper, diced
1 onion, diced
1/2 tsp dried basil
Hot flakes to taste
1/2 tsp dried ginger
5-6 Baby Bok Choy, chopped
3 tablespoons red curry paste (half small jar)
1 tablespoon freshly grated ginger
4-6 cups chicken broth
1 (13.5-ounce) can coconut milk
4 ounces rice noodles or use dumplings
3 green onions, thinly sliced
½ cup chopped fresh cilantro leaves
¼ cup chopped fresh Thai basil leaves
2 tablespoons freshly squeezed lime juice

Greek Dressing

1 large clove garlic, finely minced
½ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh-squeezed lemon juice
½ teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt
Pepper

Paella

1/4 cup olive oil
1 Onion , diced
1 bell pepper , diced (I like to use ½ red and ½ green)
4 cloves Garlic
2 small cans Rotel
Bay leaf
1 teaspoon paprika , sweet or smoked
1 pinch saffron threads
Salt and pepper
¼ cup white wine
4 boneless , skinless chicken thighs , cut into pieces
Chorizo
¼ cup fresh chopped parsley chopped, divided
2 cups Spanish Rice​—Bomba rice
5 cups Chicken Broth*
1/2 cup frozen peas
½ lb Jumbo Shrimp or prawns , about 12 – peeled, tail on
1/2 lb Mussels (about 10-12), cleaned properly (beards off)
8 oz calamari rings
Lemons , for garnish

Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.

Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.

Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).

Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).

Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).

Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

Garnish with fresh parsley and lemon slices. Serve

Oatmeal Pancakes

2 cups rolled oats
1 teaspoon baking powder
1/2 tsp baking soda
½ teaspoon salt
1/2 tsp cinnamon
1 cup milk (any kind)
2 large eggs
1 tablespoon maple syrup or sugar (optional)
1 teaspoon vanilla extract

Blend Oats: Place the oats in the blender and blend until they reach a flour-like consistency. Add remaining ingredients to the blender. Blend until the mixture is smooth.

Rest the Batter: Let the batter sit for 5 minutes to thicken slightly

Heat a non-stick skillet over medium heat. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

Blueberry Compote
1 cup frozen berries
1/2 tbsp corn starch mixed with 2 tbsp water

Chocolate Chip Banana Muffins

1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs, room temperature
3 bananas, (very ripe) mashed
1/2 tsp vanilla extract
3/4 cups all-purpose flour
3/4 cups oatmeal
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips

Oven to 375˚F
12 muffins

Maple Dijon Salmon

2 tbsp Butter
2 tbsp Maple syrup
1/2 tbsp Grainy mustard
1/2 tsp Dijon
Salt and pepper

Turmeric Garlic Rice

2 tbsp unsalted butter or olive oil
1 medium onion or shallot finely diced
2 cloves garlic chopped
1 tsp turmeric powder
1 cup arborio or regular rice
2 cups chicken broth
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste

Fry onion in butter then add garlic and turmeric. Cook for a few minutes. Stir in rice until coated. Put in rice cooker with broth and turn on.

Carrot Date Muffins

1 cup of oats
1 cup flour
1/2 cup brown sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 cup ground flaxseed
1/2 cup roughly chopped dates
1/2 cup Pecans chopped
1 cup finely shredded carrot (1 large)
1 large egg beaten
1/4 cup vegetable oil
1 cup milk
2 tsp vanilla extract

In a large mixing bowl, combine dry ingredients. Add dates and toss until they are well coated. Break up any date clumps. Repeat with the shredded carrot—add, toss to coat, no clumps! Add pecans.

In a small mixing bowl beat egg with oil, milk and vanilla. Pour into flour mixture and stir to combine well. Let sit for 10 minutes. Spoon into a parchment paper lined muffins tins (about a 1/4 cup per muffin).

Bake at 375F for 12-15 minutes. Enjoy!