Chicken biryani

Ingredients:

2-3 chicken breasts cubed

1 onion cut thin or 2 tbsp onion powder

1 tbsp garlic

1 tbsp ginger

1 can diced tomatoes

1/2 cup water

1 sliced pepper (opp)

2 tsp salt

1/4 tsp cayenne pepper 

1/2 tsp black pepper

2 tsp garam masala

1 tsp coriander

1/2 tsp tumeric

1 tsp cumin

1/2 tsp cinnamon

4 cups chicken broth

2 cups rice

Instructions:

Add some olive oil and chicken in a Dutch oven on medium heat. Cool til browned then add fresh onion and cook til clear. Add 1/2 cup water, garlic, ginger, and tomatoes

Bring to a simmer and cook until the water is gone. Add in broth and all other ingredients and bring to a boil. Cover and reduce to low for 15-20 min. 

Malaysian Ramen

Malaysian Ramen

Ingredients:

7 packages of ramen noodles (chicken flavored)

3 tbsp olive oil

3 cloves of minced garlic

1 tsp ginger

1/2 an onion diced (1 tbsp onion powder)

1 large carrot sliced thin 

5 tbsp soy sauce

2 tbsp vinegar

2 tsp sriracha 

1 cup finely chopped spinach 

1 tbsp lime juice

2 tbsp crushed peanuts

In a wok cook garlic, onions, and carrots on medium heat for about 5 minutes. Add 2 cups water, 3 pkgs of chicken seasoning, and all other ingredients.  Cook until noodles are soft.  

I like to add hard boiled eggs for the last few minutes in the wok. 

Stuffed Peppers

Cook 1 lb ground beef

Make 2 cups rice (1 cup rice, 2 cups water)

Mix rice and meat in a large bowl with:

1 can diced tomatoes 

1/2 tsp salt

1 tsp black pepper

2 tsp oregano

1/2 tsp red pepper flakes

1/4 cups parmasean 

Put all ingredients inside peppers and top with grated cheese. 

Bake at 400 in pan with 1 inch water for 35 min

Vegetarian curry

Cook on normal in the slow cooker for 8 hours:

2 tbsp onion powder or one diced onion

2 tsp garlic powder

2 tsp ginger

1 tbsp garam masala

2 tsp cumin

2 tsp coriander

2 tsp paprika

1 tsp tumeric

1/2 tsp cayenne pepper

2 cans drained chickpeas

1 can diced tomatoes (drained if you want)

1 can coconut milk