Category: Recipes

1. Combine oil, syrup, sugar, salt and blend until smooth.
2. Add oats, coconut, seeds and mix evenly.
3. Line large cookie sheet with parchment paper and spread granola mix evenly.
4. Roast in oven at 300 degrees for 45 minutes stirring every 15 minutes.

1. In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic.
2. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes.
3. Stir in the lime juice and set aside.

1. Saute the vegetables (except potatoes) in oil for a few minutes to soften.
2. Add broth and spices, simmer for ten minutes.
3. Add potatoes, simmer for ten more minutes.
4. Add some of the milk to the flour and shake it up to use as a thickener. Add slowly and stir into the soup.
5. Add the milk and chicken, simmer until chicken is done.

1. Fry hamburger, onions, jalapeno and garlic together.
2. Rinse beans thoroughly.
3. Add spices to hamburger mix, then the beans.
4. Stir in tomato paste, then add stock stock slowly to desired thickness. Simmer ten minutes or longer. Tastes better the next day anyway.

1. Saute the onions in butter for two minutes. Add garlic for another minute or so.
2. Add the tomatoes and chop up the tomatoes a bit if need be. Simmer for at least 20 or 30 minutes.
3. Add herbs, tomato paste and spices about five minutes before serving. Continue to simmer.
4. If you like your spaghetti sauce smoother use an immersion blender or food processer to have it your way.

1. Cook and drain noodles (to al dente).
2. In large (> 1 qt) pot saute vegetables in butter at medium heat. Do not brown.
3. Add spices and flour to form a roux. Do not brown.
4. Slowly add 48 oz. of chicken stock while stirring.
5. Add chicken, stir occasionally for five minutes.
6. Turn heat to simmer, add noodles, stir occasionally for five to ten minutes or until noodles are soft.
7. Add additional stock when needed, especially when reheating left-overs.

1. Slice carrots and onions (large julian)
2. Cut up chicken into small pieces
3. Cook noodles to al dente
4. Saute vegetables, set aside
5. Saute chicken until half done on medium
6. Add garlic on medium low

Add in this order:

• Fish sauce
• Soy sauce
• 2 Beaten eggs
• Chili sauce
• Brown sugar
• Rice vinegar
• Noodles

1. Cut the beef into large chunks and brown in oil in dutch oven. Set aside to cool and cut into bite size pieces.
2. Add 1 quart of chicken stock and heat up. Add cut meat and scrape  browned meat from bottom of pan.
3. Add sachet of herbs. Simmer for one hour.
4. Saute vegetables and garlic in large fry pan.
5. Pour beef and stock into large soup kettle. Add vegetables, barley and fish sauce. Simmer for half an hour, adding stock as needed. You may not need two quarts of stock total.