Spicy Peruvian Roasted Chicken

• 1 whole chicken
• 3 pounds of yellow potatoes
• 1/4 cup vegetable oil
• 1/4 cup vinegar
• 3 cloves garlic
• 1 teaspoon chile powder
• 1 teaspoon cumin
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 tablespoon soy sauce

Bulgogi

3 tablespoons soy sauce

1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 carrot, julienned
1 green onion, chopped
1/2 yellow onion, chopped


1. In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, and black pepper. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. Preheat a grill for to heat. I use an indoor grill that works well, but I suspect you could also do this outside on a charcoal grill. Discard marinade.
3. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

Caldeen (Coconut chicken / fish curry)

Black Dal

Dal

Fava Bean Salad

1 can fava beans, drained and rinsed
2 tomatoes, chopped
1 diced
1 cucumber, diced
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 lemon, juiced
3 tablespoons olive oil
1 teaspoon ground cumin
salt and black pepper to taste

This salad doesn't sound so impressive, but it's very good. Especially if you have a chance to let it marinate overnight. The fava beans have a very meaty and substantial flavour to them.

Black Eyed Pea and Kale Soup

olive oil
1 large onion, diced
carrots, sliced
cloves garlic
1 sprig(s) fresh thyme
1/4 teaspoon(s) crushed red pepper, or to taste
1 bullion cube
28 ounce can of diced tomatoes
about 5 cup(s) chopped collard greens, or kale leaves (about 1 bunch), tough stems removed. You can also use some of the frozen stuff, but it doesn't have much texture and might make the soup kind of goopy
Smoked Ham Steak / sausage... whatever ya got

The easiest way to do this is to saute the vegetables and put everything in the crock pot for the day.

Roast Chicken with Vegetables

Chicken
Vegetables to roast: potato, onion, garlic, acorn squash, Brussels sprouts, carrots, celery, yams, red peppers.
olive oil
herbs for marinade: oregano, basil, old bay seasoning
salt
pepper
hot sauce

1. brine the chicken overnight
2. marinate the chicken for as long as possible with whatever you're using: olive oil, lemon juice, Herbs, etc.
3. Cook the chicken for about 45 minutes at 350. Then add the vegetables and cook for another 45 minutes

Simple Pinto Bans

This is midways between pinto bean chili and a pinto bean side dish. You can serve it as a main course with salsa and cheese and tortillas, or as an sidedish with a larger meal:

Pinto Beans
* 1 pound pinto beans, soaked overnight then simmered until tender. My crock pot has been giving me trouble here. I think on high.
* 4 cups cold water
* 1 cup coarsely chopped onion
* 1 can (28 ounces) tomatoes
* 2 garlic cloves, minced
* 2 teaspoons chili powder
* 1/4 teaspoon ground cayenne pepper, optional
* 2 teaspoons salt
* 1/2 lb. pork
* 2 tsp. ground cumin

Soak the pinto beans overnight, put them in the crock pot all day with the tomato, spices, fried onion and garlic, enough water to cover, and spices.

Middle Eastern Roasted Chicken

This chicken is an attempt to recreate the chicken from Holy Land. Theirs comes with hummus, so usually we eat this with hummus and pita bread and a small salad:

whole roasting chicken (3 lb chicken)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon turmeric
olive oil, vegetable oil, butter
Paprika
1 lemon, quartered

Roast for 45 minutes at 350, and then if you're adding vegetables put them in and roast for another 45 minutes.