Curry Red Lentil Soup

Curry Red Lentil Soup

Curry Red Lentil Soup
Fresh vegetables and aromatic spices combine in this comforting red lentil soup that’s ready in just under an hour.

Heat olive oil in a large pot over medium-high heat.

Add cauliflower and carrots; saute until softened 7 to 8 minutes.

Pour boiling water and vegetable bouillon into a bowl and stir until dissolved.

Add broth and coconut milk to cauliflower mixture.

Bring to a boil.

Stir lentils garlic powder onion flakes curry paprika turmeric and cumin into the pot.

Cover and let simmer until lentils are fully cooked and tender about 20 minutes.

Stir in kale and let sit over low heat for 5 minutes.

Remove from heat and serve.

Koula’s Best Ever Chicken Gyros

Koula's Best Ever Chicken Gyros

Koula’s Best Ever Chicken Gyros
This is an unusual version of classic Middle Eastern gyros (only homemade under the oven’s broiler). Very tasty and quick to make. Perfect weekday dinner! You can prepare it in advance, let it marinate and just stick it in the oven. Best served inside pita bread pockets, with salad and yogurt.

In a broiling pan, arrange the chicken strips side by side.

Stir the ketchup, olive oil, white wine vinegar, oregano, mustard powder, and curry powder together in a cup or small bowl.

Add to the chicken.

While the oven’s broiler is heating up, let the chicken marinate.

The meat should be about 6 inches from the heat for the entire 15 minutes of broiling.

The chicken should only be cooked until done, not browned.

Over time, it will become stringy and dry.

Place the hot chicken in the pita pockets and top with a little of the pan juices.

Add plain yogurt and salad greens as a garnish.

Country Ham

Country Ham

Country Ham
This ham recipe calls for the ham to be coated and basted with a mixture of peach preserves, brown sugar, and mustard.

Preheat oven to 350 degrees F (175 degrees C).

Line a roasting pan with aluminum foil.

Set ham into the prepared roasting pan and pierce several times with a fork.

Stir brown sugar peach preserves and mustard together in a bowl; spread over the ham.

Cover the ham with a sheet of aluminum foil.

Roast ham in preheated oven basting regularly for 90 minutes.

Remove the aluminum foil cover and continue baking until hot in the center 30 to 45 minutes.

An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Big Bob Gibson’s White BBQ Sauce Copycat

Big Bob Gibson's White BBQ Sauce Copycat

Big Bob Gibson’s White BBQ Sauce Copycat
You’ll enjoy this replica recipe’s homemade rendition of Big Bob Gibson’s White BBQ Sauce on sandwiches and seafood tacos.

Stir mayonnaise vinegar sugar lemon juice horseradish salt black pepper and cayenne pepper together in a bowl until smooth.

Slowly stream water into the sauce increasing the amount until you reach your desired consistency.

Indian Kale with Chickpeas

Indian Kale with Chickpeas

Indian Kale with Chickpeas
Kale is sauteed with chickpeas and Indian-inspired spices in this easy vegan side dish that perfectly complements a variety of main dishes.

Heat oil in a large frying pan or wok over medium-high heat.

Add onion and chile pepper; saute until onion is tender 5 to 7 minutes.

Add chickpeas cumin coriander turmeric cinnamon and salt; saute for 5 minutes.

Pour in a splash of water followed by lemon zest and juice.

Season further to taste if desired.

Fold kale into the mixture until just wilted 3 to 5 minutes.

Remove from heat and serve.

Delicious Ham and Potato Soup

Delicious Ham and Potato Soup

Delicious Ham and Potato Soup
Creamy ham and potato soup that’s hearty and wholesome, with tender vegetables in every bite. Pure comfort food and a great way to use leftover ham!

Combine potatoes water ham celery and onion in a stockpot.

Bring to a boil; simmer over medium heat until potatoes are tender 10 to 15 minutes.

Stir in chicken bouillon pepper and salt.

Melt butter in a separate saucepan over medium-low heat.

Add flour; cook and stir until thick about 1 minute.

Whisk in milk; cook and stir until thick 4 to 5 minutes.

Filet Mignons With Pepper Cream Sauce

Filet Mignons With Pepper Cream Sauce

Filet Mignons With Pepper Cream Sauce
Crushed peppercorns are applied to tender filet mignons before they are cooked to the ideal doneness and served with a velvety cream sauce to soften the peppery bite.

Place the peppercorns into a shallow bowl.

Sprinkle the beef tenderloin filets with salt on both sides and coat both sides with crushed peppercorns.

Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter.

Gently place the steaks in the pan and cook until they start to become firm and are reddish-pink and juicy in the center about 3 1/2 minutes per side.

An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Remove the steaks to platter and cover tightly with foil.

Watermelon Salad on a Stick

Watermelon Salad on a Stick

Watermelon Salad on a Stick
Impress your guests with this colorful and delicious and bite-size melon salad on a stick featuring watermelon, feta cheese, and mint!

Thread 1 watermelon cube 1 feta cheese cube and 1 mint leaf onto a toothpick.

Repeat with remaining toothpicks.

Cheesy Chicken Casserole with Vegetables

Cheesy Chicken Casserole with Vegetables

Cheesy Chicken Casserole with Vegetables
Underneath the crispy chicken thighs coated in Cream of Wheat® and cornmeal in this ultra-cheesy chicken casserole are layers of cauliflower and potato.

Combine cereal cornmeal ginger and turmeric in a resealable plastic bag.

Shake well until evenly mixed.

Lightly beat egg in a separate bowl.

Dip chicken thighs into the egg one at time and coat well.

Place each thigh in the bag with the cereal mixture seal and shake well to coat.

Heat oil in a large frying pan over medium heat.

Add chicken thighs; cook until browned about 5 minutes per side.

An instant-read thermometer inserted into the thickest part of the thigh should read 160 degrees F (70 degrees C).

Transfer chicken onto a serving plate reserve oil in the pan and allow to cool.

Preheat the oven to 375 degrees F (190 degrees C).