Chicken Curry

Toss into a 5-qt. cooker:
3 pounds boneless, skinless chicken
2 med chopped onions
8 cloves garlic
16 thin slices of peeled fresh ginger
2 tbl curry powder
1 tsp coriander
1 tsp cumin
2 tsp salt
Cover and cook on high until chicken is fork-tender (do not uncover during cooking).

Add:
2 cups coconut milk
2 pkg. frozen peas

Cook about 20 minutes.  Serve garnished with 1/2 cup toasted cashews and 1/4 cup cilantro.
Serves 8

PS  For the single person, I'd use a package of thighs and chicken legs, and cut all other ingredients to make half this amount.  Then there'll be enough leftovers to enjoy, but not so much that I'll never want to eat curried chicken again.

Confetti Corn

Ingredients:

10 oz. frozen organic corn

1 chopped red pepper

3 chopped green onions

1 zucchini, cubed or in thin rounds

1 jalapeño, minced

1/2 cup salsa

2 tbl cilantro

1 tbl ghee

salt and pepper 

Heat ghee over med heat until melted.  Add peppers, onions, zucchini.  Saute until nearly tender then add corn and salsa.  Cook until flavors are mixed and corn is tender.  Check seasonings, adding salt and pepper if desired.  Sprinkle cilantro over the top of corn dish and serve.  Delicious, quick, and easy.

Note:  Slice jalapeño in half and carefully remove seeds with knife tip.  The seeds are very hot.  Never use your thumb to scoop out seeds.  Chop peppers very small, touching little.  Then wash your hands like crazy. The capsaicin will burn whatever you touch, such as your eyes.  Yikes!