Ingredients

1 kg stewing beef
4 potatoes, peeled and cut into wedges
3 carrots, cut into chunks
2 onions, chopped
2 cloves of garlic, minced
375 mL beef stock
150 mL tomato paste
1 bay leaf
15 mL Worcestershire sauce
250 mL peas
2 mL (0.5 tsp) salt
1 ml (0.25 tsp) black pepper
25 mL (2 tbsp) flour

Directions

1. Trim and cut beef into 2.5cm cubes
2. In a slow cooker, combine beef, potatoes, carrots, onions, garlic, stock, tomato paste, bay leaf and Worcestershire sauce
3. Cover and cook on low for 10 to 12 hours (or on high for 5 to 6 hours)
4. Add peas, salt and pepper. Increase heat to high. Whisk flour with 25 mL (2 tbsp) of water
5. Cook, covered, for an additional 5 minutes or until stew is thickened

Ingredients

375 mL long-grain rice
2 litres of chicken stock or low-sodium broth
1 litre of water
4 quarter-size slices of fresh ginger, plus 62.5 mL(0.25 cup) minced fresh ginger
6 scallions - 2 whole, 4 thinly sliced
2 skinless, boneless chicken breast halves, cut into 2.5 cm pieces. Cooked
20 mL (4 tsp) salt
chopped roasted peanuts, soy sauce, toasted sesame oil and hot sauce

Directions

1. In a slow cooker, combine rice, stock (or broth), water, sliced ginger and whole scallions. Cover and cook on high, stirring occasionally, until rice has broken down and is soupy, about 4 to 5 hours
2. Pick out and discard the whole scallions. Stir the cooked chicken into the congee. Cover and cook fon high, stirring a few times, for about 15 minutes
3. Season congee with salt an ladle into bowls. Pass the minced ginger, sliced scallions, peanuts, soy sauce, sesame oil and hot sauce at the table

Ingredients

1.75 litres of water or canned chicken broth
250 mL carrot, cut into 1cm slices
250 mL celery, cut into 1cm slices
250 mL onion, chopped
1 garlic clove, minced
2 bay leaves
2 mL (1/2 tsp) dried thyme or dill
20 mL (4 tsp) salt
2 mL (1/2 tsp) fresh ground black pepper
1.5 kg roasting chicken
700 mL wide egg noodles, uncooked

Directions

1. In a slow cooker, combine water (or broth), carrots, celery, onion, garlic, bay leaves, salt and pepper
2. Place the chicken on top of the vegetables
3. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4 to 5 hours
4. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow cooker, cover with lid and cook for 20 minutes
5. While noodles cook, remove and discard skin, fat and bones from chicken. Shread meat
6. Skim fat from soup and discard. Return chicken to soup and serve. Garnish with thyme or dill

Ingredients

2 boneless, skinless chicken breasts 2 garlic cloves, minced
1 large onion, chopped
2 large green bell peppers, chopped
2 jalapeno pepper, minced
2 avacadoes, pitted, peeled, and chopped
5 roma tomatoes, chopped
6 key limes
2 mL (1/2 tsp) salt
2 mL (1/2 tsp) ground cumin
2 mL (1/2 tsp) ground cinnamon
2 mL (1/2 tsp) dried cloves
5 mL (1 tsp) dried oregano
1.25 mL (1/4 tsp) cayenne
fresh cilantro
tortilla chips

Directions

1. In a slow cooker, combine all ingredients except for the corn tortilla chips, limes, avocado and cilantro
2. Cover and cook on low for 8 hours
3. Remove the chicken and shred with a fork, return shredded chicken to crockpot and stirto combine, continue to cook for 30 minutes
4. Chop cilantro and stir in
5. Squeeze lime juice into pot and stir
6. Top each serving with chopped avocado, cilantro, and tortilla chips

Ingredients

4 cups (950 mL) of basmati rice
2 onions, chopped
2 cloves of garlic, minced
2 tomatoes, sliced
2 skinless, boneless chicken breast halves, cut into 2.5 cm pieces
4 black cardamon pods
45 mL (3 tbsp) minced fresh ginger
45 mL (3 tbsp) extra virgin olive oil
60 mL (4 tbsp) yoghurt
5 mL (1 tsp) cumin powder
10 mL (2 tsp) coriander powder
10 mL (2 tsp) garam masala
10 mL (2 tsp) curry powder
30 mL (2 tbsp) fresh cilantro
1 cinnamon stick

Directions

1. Soak rice overnight
2. Fry in olive the ginger, onions, and garlic until onions are brown
3. Add raw chicken to cook
4. Add all spices (or half package of biryani spices) to yoghurt
5. Wash rice twice, then boil rice until half cooked
6. To chicken add tomato and spiced yoghurt mix
7. In baking pan, layer rice, cooked chicken, and cumin powder (or seeds)
8. Bake for twenty (20) minutes at 350 degrees Fahrenheit (175 Celsius). Turn stuff midway through

Ingredients

1 cup oats
1/2 cup whey
30 mL (2 tbsp) ground almonds
30 mL (2 tbsp) agave syrup
60 mL (4 tbsp) almond milk
90 mL (6 tbsp) peanut butter

Directions

1. Mash all ingredients in a big bowl
2. On a baking sheet, put large dollops of the mash. Refrigerate overnight
3. Eat cookie to get huge

Ingredients

1 and 1/2 cup lentils
1 clove of garlic, minced
2 cups water
1.25 mL (1/4 tsp) salt
2.5 mL (1/2 tsp) ground cumin
5 mL (1 tsp) ground tumeric
7.5 mL (1.5 tsp) coriander

Directions

1. Soak lentils overnight
2. Add lentils to water and bring to boil, then add coriander
3. Reduce heat to medium. Cook for 30 minutes.
4. Add cumin, tumeric, and sauteed garlic

Ingredients

275 mL coconut milk
2.5 mL (1/2 tsp) tumeric
2.5 mL (1/2 tsp) cardomom
pinch of black pepper
fruit for sweetness

Ingredients

275 mL coconut milk
5 mL (1 tsp) macca
1.25 mL (1/4 tsp) vanilla
pinch of sea salt
fruit for sweetness