Pooja's Nightshade Free Recipes

 miso, peanut butter, maple syrup, lime, white pepper, chili powder, salt, cumin, rice wine vinegar  chicken thighs, 50 minutes @ 350 degrees  DO NOT BAKE WITH LIME SLICES. IT TASTES PITHY. 

  1. one small onion sliced and caramelized with salt 2. add 1 tsp fresh garam and 2 tsp garlic-ginger paste. fry for a minute or two 3. add 1/2 pound ground pork, soy sauce, rice wine vinegar, 1 cup chicken collagen, 2 kaffir lime leaves, 1/2 tsp chili powder 4. wilt in 1/2 bag of baby spinach  5. add one bundle of cooked wheat noodles (ramen, udon, or soba)  6. boil noodles in the thing until most of the collage liquid is gone 

 1. crackle 1/2 tsp mustard seeds and 1/2 tsp cumin seeds in vegetable oil  2. add one small yellow onion julienned to oil  3. once onions caramelize, add 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp turmeric powder, 1/2 tsp chili powder, and 1 tsp sea salt. fry it for a minute or two 4. add one can of full fat coconut milk, 1 tbsp of fresh garam masala, and 2 tbsp of garlic-ginger paste. mix thoroughly  5. Add 4 chicken thighs (buy it with skin on and bones included) with skin removed, with flesh cut off bones into small 1 inch pieces. The bone pieces should also be added for flavor.  6. Add 10 curry leaves, 6 kefir lime leaves, juice from half lime, 1 tbsp rice wine vinegar, 1 tbsp sugar 7. simmer covered on low for 10 minutes 8. Add 1.5 cups of chopped cilantro and stir thoroughly.   9. simmer uncovered on low another 10 minutes or so until a thin layer of oil starts to float to the top. Once oil floats, the chicken is cooked.  finishe...

 crackle mustard seeds and cumid seeds in vegetable oil add juienned small onion with salt and dark soy sauce and caramelize fully add 1/2 pound of ground pork and 1 tsp garlic ginger paste season with white pepper, dark soy sauce, salt, cumin powder, red chili pepper flakes add bag of baby spinach once wilted, add chopped cilantro one pork is cooked, add chili infused hot seasame oil 

crackle 2 big pinches of mustard seeds and 2 big pinches of cumin seeds in vegetable oil in a mini wok add one medium onion julienned and fully caramelize  add one heaping tbsp garlic-ginger paste and fry for a minute add 6 chicken thighs cut into small pieces and add an even, uniform layer of kosher salt on top (about 2 tsp) add 1 tbsp coriander powder, 2 tsp cumin powder, 1/2 tsp turmeric, 1/4 tsp cardamom powder, 1 tsp of chili powder add one 15 oz can of full fat coconut milk add about 10 big curry leaves (or 20 small ones) and a few stems  add a big, big handful of chopped coriander leaves (maybe 3/4 cup)  cook covered for 5 minutes on high until it boils  cook uncovered for another 10 minutes on simmer, until you start to see some foam/oil float to the top  add the juice of half of a lime or lemon  add 1 tsp of sugar add 1 tbsp of white wine vinegar or rice wine vinegar simmer for another 5 minutes until more oil comes to the top. once a thick layer o...