A quick, warm, and aromatic chicken curry that takes advantage of your favorite jarred sauce for an easy weeknight meal.

Prep time: 10 minutes | Cook time: 20 minutes | Servings: 4

Ingredients

• 1.5 lbs chicken breast, cut into bite-sized pieces

• 1 jar Trader Joe’s Yellow Curry Sauce

• 1 medium yellow onion, diced

• 2 to 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 to 2 cups vegetables of your choice (such as potatoes, bell peppers, or peas)

• 1 to 2 tbsp cooking oil

• Salt and pepper (to taste)

• Fresh cilantro (optional, for garnish)

• Cooked rice (for serving)

Instructions

1. Sauté the Aromatics: Heat the cooking oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent (about 5 minutes). Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

2. Brown the Chicken: Add the bite-sized chicken pieces to the skillet, seasoning with a pinch of salt and pepper. Cook until the outside of the chicken is lightly browned and nearly cooked through (about 5 minutes).

3. Add Veggies & Sauce: Toss in your choice of vegetables, then pour the entire jar of Trader Joe’s Yellow Curry Sauce right into the pan. Stir well to coat everything.

4. Simmer: Bring the mixture to a gentle bubble, then reduce the heat to low. Let it simmer uncovered for 10 to 15 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked.

5. Serve: Spoon the warm curry over a bed of freshly cooked rice, and garnish with chopped fresh cilantro if desired.

A rich, creamy, and smoky roasted eggplant dip seasoned with warm Mediterranean spices, perfect for serving alongside flatbread.

Prep time: 10 minutes | Cook time: 40 minutes | Servings: 4

Ingredients

• 2 large eggplants

• 1/3 cup tahini (sesame paste)

• 2 to 3 cloves garlic, minced or crushed

• 3 tbsp fresh lemon juice

• 2 tbsp extra-virgin olive oil (plus extra for drizzling)

• 1/2 tsp ground cumin

• 1/4 tsp ground coriander

• Salt (to taste)

• For Garnish: Baladi sumac, za’atar, and a drizzle of olive oil

Instructions

1. Roast the Eggplant: Pierce the eggplants with a fork and roast them whole (either in the oven at 400°F or directly over a flame/grill if you want an extra smoky flavor) until the flesh is completely tender and the skin is charred.

2. Drain and Peel: Let the roasted eggplants cool slightly, then peel away the charred skin. Drain any excess bitter liquid from the flesh in a colander for a few minutes.

3. Mash or Blend: Transfer the soft eggplant flesh to a bowl and mash with a fork to your desired consistency (or pulse in a food processor if you prefer a smoother dip).

4. Mix the Flavors: Whisk in the 1/3 cup tahini, minced garlic, 3 tbsp fresh lemon juice, and 2 tbsp olive oil.

5. Season: Stir in the 1/2 tsp ground cumin, 1/4 tsp ground coriander, and salt to taste.

6. Serve: Transfer to a shallow serving dish, swirl the top with a spoon, and finish with a drizzle of olive oil, a dusting of Baladi sumac, and a sprinkle of za’atar. Serve with warm flatbread!

Hello!

I am back with another recipe. This one comes from a fellow YouTube Creator. She shared on a comment on how I could use my greens. She made a great video on making this soup. I was granted permission and here is the recipe.

Here is the video link:

https://youtu.be/zyJcHe9-AUo

Adrienne’s Chicken Soup

Ingredients:

• 2 to 3 chicken leg quarters
• 1 cube chicken Bouillon
• 1 cup brown rice
• 2/3 cups lentils
• 1 Tbsp Chia seeds
• 2 stalks chopped celery
• 2 medium or 1 large carrot chopped plus the tops of one
• 1 Tbsp chopped garlic & parsley
• 1 Tbsp of powered garlic
• 1/2 medium onion chopped
• 1 large or 2 small potatoes diced (or use a large zucchini)
• small beet plus the leaves chopped
• 3 frozen brussel sprouts
• a few okra – You can substitute some frozen kale, spinach or greens you like.
• Spice Mix:
• 1 bay leaf
• 1 tsp turmeric
• 1 tsp chili powder
• 1/4 tsp cumin
• 1/2 tsp curry powder
• 1/2 tsp black pepper
• 1 Tbsp pink salt (or whatever salt you use)
• 1 Tbsp Worcestershire sauce (optional)

Directions:

Place all the ingredients in a pressure cooker and add water.

WARNING….. DO NOT FILL THE WATER ALL THE WAY TO THE TOP OF THE PRESSURE COOKER, LEAVE ABOUT 2 INCHES AT THE TOP WITHOUT WATER.

Bring it up to pressure and cook at slow rock for 25 minutes.

When pressure goes down & pot has cooled (usually around 1/2 an hour) take the lid off.

WARNING: DO NOT remove lid while under pressure (still steaming or hissing). MAKE SURE THAT THE PRESSURE IS OUT OF THE POT.

(Note: you can cook this without pressure cooker, but will take twice as long to cook)

When safely opened, dip out chicken onto plate and using a couple of forks, separate meat from the bone and put chicken pieces back into soup and stir all together.

I usually add a packet of unflavored gelatin to mine for better health, the gelatin contains collagen that helps rebuild the cartilage in your joints, but this is optional too.

Just fill a coffee cup with about 1/2 cup of warm water, pour in the pack of gelatin and stir till it dissolves into the water then pour it into the pot of soup and stir in.

Soup is now ready to eat. Enjoy.

This delicious bread was made with a homegrown zucchini. It started with the recipe from the link but had a few modifications.

Taste of Home

This is the modified version:

• Total Time

• Prep: 20 min. Bake: 75 minutes+ cooling 
• 

• Makes

• 2 loaves

Ingredients

• 4 large eggs, room temperature
• 1 1/2 cups sugar
• 1 cup of applesauce
• 2 medium ripe bananas, mashed (about 1 cup)
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1-1/2 cups shredded unpeeled zucchini
• 1 cup of mini chocolate chips