Type what you have

Ingredients

• ✓ cardamom
• plum
• orange juice
• brown sugar
• cinnamon
• nutmeg
• cumin
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
2. 2 Place plums, cut-side up, in a single layer in the prepared baking dish.
3. 3 Whisk together orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over plums.
4. 4 Bake in the preheated oven until plums are hot and sauce is bubbly, about 20 minutes. Top with toasted almonds.

By JJOYB53

Ingredients

• ✓ cardamom
• garlic
• soy sauce
• rice vinegar
• honey
• chicken thigh
• kosher salt
• black pepper

Instructions

1. 1 Place garlic, soy sauce, rice vinegar, honey, and cardamom in a resealable plastic bag. Place chicken thighs in the bag and squeeze to coat. Press out most of the air; seal the bag. Marinate in the refrigerator for 4 to 5 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove chicken from marinade; discard excess marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
4. 4 Roast in the preheated oven until chicken is browned, crisp, no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DARLA

Ingredients

• ✓ cardamom
• cooking spray
• butter
• hot honey
• orange zest
• baby carrot
• orange juice
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick spray.
3. 3 Combine butter, honey, orange zest, and cardamom in a bowl. Transfer 1 tablespoon of the sauce to a separate bowl and set aside.
4. 4 Add carrots to remaining sauce and toss to coat. Place carrots in the air fryer basket.
5. 5 Cook in the preheated air fryer, tossing every 7 minutes, until carrots are roasted and fork-tender, about 15 to 22 minutes.
6. 6 Mix orange juice with reserved honey-butter sauce. Toss with cooked carrots until well combined. Season with salt and pepper.

By Yoly

Ingredients

• ✓ cardamom
• cinnamon
• clove
• salt
• black pepper
• egg
• pecan
• pork chop
• cooking spray
• parsley

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C), about 5 minutes, if directed by the manufacturer.
2. 2 Combine cinnamon, cardamom, cloves, salt, and pepper in a small bowl. Add egg and whisk until all ingredients are well combined. Place pecans on a plate.
3. 3 Dip each pork chop into the egg mixture, then set on the plate with the pecans, pressing pecans firmly onto both sides until coated. Spray the chops on both sides with cooking spray and place in the air fryer basket.
4. 4 Cook in the air fryer for 6 minutes. Turn chops carefully with tongs, and air fry until pork is no longer pink in the center, about 6 minutes longer. Serve warm, garnished with fresh parsley.

By Bibi

Ingredients

• ✓ cardamom
• chicken breast
• cola-flavored carbonated beverage
• barbecue sauce
• raspberry walnut vinaigrette
• brown sugar
• honey
• teriyaki marinade
• mayonnaise
• hamburger bun

Instructions

1. 1 Place chicken in a slow cooker and pour cola-flavored beverage around it. Turn slow cooker to High and cook for 3 hours.
2. 2 Meanwhile, mix barbecue sauce, vinaigrette, brown sugar, honey, teriyaki marinade, and cardamom in a mixing bowl until well blended. Place in the refrigerator.
3. 3 After 3 hours, remove chicken from the slow cooker and shred. Set aside 1/2 cup of the cooking juices and discard the rest.
4. 4 Return chicken and 1/2 cup juice to the slow cooker; stir to combine. Remove barbecue sauce from the refrigerator and pour and blend it into the chicken. Cook for 1 more hour.
5. 5 Spread mayonnaise on hamburger buns and fill with pulled chicken and sauce.

By MissPreNintendo

Ingredients

• ✓ cardamom
• olive oil
• yellow onion
• garlic
• apple chicken sausage
• chicken broth
• pumpkin puree
• sour cream
• milk
• cream cheese
• cinnamon
• nutmeg
• black pepper

Instructions

1. 1 Heat oil in a pan over medium-high heat. Add onion and cook until translucent, about 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add sausage; cook and stir for 5 more minutes. Add chicken broth and simmer for 5 minutes.
2. 2 Stir in pumpkin puree, sour cream, milk, cream cheese, cinnamon, nutmeg, and cardamom until well blended. Reduce heat to low and cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with pepper.

By ChristinaRD

Ingredients

• ✓ cardamom
• carrot
• onion
• garlic
• olive oil
• salt
• black pepper
• vegetable broth
• tahini
• curry powder
• coriander
• ginger
• turmeric
• heavy cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the prepared baking sheet.
3. 3 Roast in the preheated oven until lightly browned and soft, about 25 minutes.
4. 4 Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Purée until smooth and pour into a large saucepan over medium heat. Purée remaining vegetables and 2 cups broth with tahini; pour into the saucepan.
5. 5 Add curry powder, coriander, ginger, turmeric, and cardamom to vegetable purée. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.

By France Cevallos

Ingredients

• ✓ cardamom
• avocado oil
• brown onion
• black bean
• water
• tomato paste
• garlic
• onion
• mustard seed
• pasilla chile
• cinnamon stick
• cumin seed
• oregano
• brown sugar
• epazote
• salt

Instructions

1. 1 Heat oil in a 12-quart pot over medium-high heat. Add onions; saute until translucent, about 5 minutes. Add beans and enough water to cover by 3 to 4 inches. Stir in tomato paste, garlic, dried onion, mustard seeds, chile pods, cinnamon sticks, cardamom, cumin seeds, oregano, brown sugar, and epazote. Bring to a boil.
2. 2 Cover and reduce heat. Simmer, stirring occasionally, until beans are tender, 3 1/2 to 4 hours.
3. 3 Uncover and increase heat to high. Boil, stirring from the bottom to make sure the beans do not burn, mashing a bit as you stir, until the sauce has thickened, about 30 minutes. Season with salt.

By Cindi Rhodes

Ingredients

• ✓ cardamom
• cooking spray
• sweet potato
• white sugar
• butter
• brown sugar
• egg
• vanilla extract
• nutmeg
• allspice
• ginger
• heavy cream
• pecan
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Lightly grease a 3-quart slow cooker with cooking spray.
2. 2 Combine potatoes, white sugar, 1/3 cup butter, 3 tablespoons brown sugar, eggs, vanilla extract, nutmeg, allspice, ginger, and cardamom in a large bowl. Beat using an electric mixer at medium speed until smooth. Add whipping cream and stir well. Pour into the prepared slow cooker.
3. 3 Combine pecans, 3/4 cup brown sugar, flour, and 2 tablespoons butter in a small bowl. Sprinkle over sweet potato mixture.
4. 4 Cover and cook on High, 3 to 4 hours.

By a girl in AZ

Ingredients

• ✓ cardamom
• vegetable broth
• egg
• black pepper
• salt
• cranberry
• barley nugget cereal
• wheat nugget cereal
• whole-grain bread
• bay leaf
• parsley
• thyme
• carrot
• celery
• onion
• butter
• sunflower seed
• pumpkin seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread the pumpkin and sunflower seeds onto a baking sheet. Toast the seeds in the oven until lightly browned and fragrant, about 5 minutes.
2. 2 Melt the butter in a skillet over medium-high heat. Add the onion, celery, carrot, cardamom, thyme, parsley, and bay leaves to the butter and cook until the vegetables are tender; remove the bay leaves.
3. 3 Toss together the toasted seeds, bread, cereal, cranberries, and vegetable mixture in a large bowl; season with salt and pepper. Add the eggs and mix. Add the vegetable stock gradually until the mixture is moist, but not mushy. Transfer mixture to a lightly greased casserole dish.
4. 4 Bake in preheated oven until browned, about 30 minutes.

By Tiffani Osterhout Panek

Ingredients

• ✓ cardamom
• black pepper
• salt
• cinnamon
• cumin
• garam masala
• green chile pepper
• carrot
• celery
• yellow squash
• broccoli
• water
• red curry paste
• coconut milk
• garlic
• onion
• chicken breast
• coconut oil

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add chicken, onions, and garlic and brown chicken on all sides, 5 to 7 minutes.
2. 2 While browning the cubed chicken, mix red curry paste in some of the coconut milk, just to blend it well. Add to a slow cooker, along with remaining coconut milk and water. Add broccoli, squash, celery, carrot, chile peppers, cardamom, garam masala, cumin, cinnamon, salt, and pepper. Add chicken mixture.
3. 3 Cover and cook until vegetables are tender and chicken is no longer pink in the centers, on Low for 6 hours, or High for 4 hours.

By Selayma

Ingredients

• ✓ cardamom
• heavy cream
• red bell pepper
• pea
• cauliflower
• tomato paste
• cashew
• coconut milk
• carrot
• chicken breast
• nutmeg
• cayenne pepper
• cinnamon
• turmeric
• salt
• ginger root
• cumin
• curry powder
• garlic
• onion
• ghee

Instructions

1. 1 Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.
2. 2 Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
3. 3 Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.

By Kitchen Kitty

Ingredients

• ✓ cardamom
• sweet potato
• honey
• ginger
• walnut oil
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss sweet potatoes, honey, ginger, oil, cardamom, and pepper together in a large bowl. Transfer to a large cast iron skillet.
3. 3 Bake in the preheated oven until sweet potatoes are tender and caramelized, about 40 minutes, stirring halfway through.

By Christine L

Ingredients

• ✓ cardamom
• salt
• paprika
• coriander
• black pepper
• grapeseed oil
• maple syrup
• salmon fillet

Instructions

1. 1 Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup; stir until evenly combined.
2. 2 Preheat a nonstick frying pan over medium-high heat.
3. 3 Dredge salmon pieces through maple syrup mixture until evenly coated on all sides.
4. 4 Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.

By rhardoon

Ingredients

• ✓ cardamom
• butter
• water
• white sugar
• salt
• active dry yeast
• egg
• all-purpose flour
• vegetable oil

Instructions

1. 1 Cut the butter up into chunks, and place in a large mixing bowl. Pour the boiling water over the butter, and stir in the sugar, salt, and cardamom. Stir the mixture until the butter is melted and the sugar is dissolved, and let it cool down to about 105 degrees F/41 degrees C.
2. 2 Beat the yeast, eggs, and flour into the butter-sugar mixture to make a runny dough, lightly oil the top of the dough, and cover with a cloth. Let rise in a warm place until doubled in size, about 1 1/2 hours.
3. 3 Lightly grease a baking sheet, and set aside.
4. 4 Punch down the dough, and knead until soft and springy, about 12 minutes. Form the dough into golf ball-sized rolls, and place them about 2 inches apart on the prepared baking sheet. Let the rolls rise until double, about 1 hour.
5. 5 Preheat oven to 375 degrees F (190 degrees C). Bake the rolls in the preheated oven until the bottoms are browned and the tops are lightly golden, 12 to 15 minutes.

By MOLLYSMAMA

Ingredients

• ✓ cardamom
• butter
• beet
• carrot
• daikon radish
• crimini mushroom
• bok choy

Instructions

1. 1 Melt butter in a skillet over medium-high heat; saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover skillet.
2. 2 Cut bottom half off bok choy and chop. Slice bok choy leaves into ribbons.
3. 3 Stir chopped bok choy into beet mixture; cook and stir until bok choy is tender, about 5 minutes. Add cardamom and bok choy leaves; cook and stir for 1 minute more.

By GabsWithAbs

Ingredients

• ✓ cardamom
• chicken
• tomato soup
• garlic powder
• ginger juice
• curry powder
• salt
• brown sugar
• lemon juice
• buttermilk

Instructions

1. 1 FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight.
2. 2 The next day, mix in the buttermilk, then grill the chicken until cooked through. You'll love it!

By Zaleha

Ingredients

• ✓ cardamom
• salt
• black pepper
• seasoned salt
• marjoram
• mustard
• leg of lamb
• thyme
• orange peel
• mint

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
3. 3 Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175 degrees F. and is well done at 180 degrees F.
4. 4 Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with fresh mint.

By Elisa Gale

Ingredients

• ✓ cardamom
• acorn squash
• olive oil
• onion
• garlic
• ginger
• apple
• chicken broth
• curry powder
• cinnamon
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
3. 3 Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
4. 4 While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
5. 5 Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
6. 6 Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.

By HUZZAH

Ingredients

• ✓ cardamom
• vegetable oil
• onion
• garlic
• ginger
• cumin
• coriander
• turmeric
• salt
• jalapeno pepper
• cilantro
• lemon juice
• tomato
• cod

Instructions

1. 1 Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
2. 2 Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
3. 3 Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.

By JENNIFERB3

Ingredients

• ✓ cardamom
• olive oil
• chicken leg
• onion
• walnut
• salt
• pomegranate juice
• sugar

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

By Sepi

Ingredients

• ✓ cardamom
• ground lamb
• green chile pepper
• onion
• soy sauce
• worcestershire sauce
• ginger
• garlic
• white pepper
• cinnamon
• clove
• cilantro
• puff pastry sheet
• egg

Instructions

1. 1 In a large pot, combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce. Season with ginger and garlic pastes, white pepper, cinnamon, cardamom and cloves. Cook, stirring occasionally, over medium heat until the meat is evenly browned and the onions are tender, about 15 minutes. Mix in cilantro, cover and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lay sheets of puff pastry out on a lightly floured surface. Cut each one into 9 squares and roll out to 1/4 inch thickness. Spoon about 1 1/2 tablespoons of the meat mixture into the center of each square. Brush the edge with water, fold corner over to form a triangle, and press to seal. Do not overstuff the triangles, or they will burst in the oven. Place the patties onto a foil lined baking sheet leaving at least an inch between each one. Brush the tops lightly with beaten egg.
3. 3 Bake for 12 to 15 minutes in the preheated oven, or until golden brown all over. Serve hot for best flavor.

By Madhu

Ingredients

• ✓ cardamom
• vegetable broth
• wild rice
• brown rice
• olive oil
• balsamic vinegar
• sherry
• garlic
• salt
• black pepper
• black bean
• shiitake mushroom
• cranberry
• parsley

Instructions

1. 1 Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
2. 2 Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.

By Kate1040

Ingredients

• ✓ cardamom
• egg
• buttermilk
• butter
• all-purpose flour
• salt
• white sugar
• baking soda
• vegetable shortening

Instructions

1. 1 Preheat an electric aebleskiver pan, according to the manufacturer's directions.
2. 2 Beat together eggs, buttermilk, and butter in a mixing bowl until smooth. Gradually whisk flour, salt, sugar, baking soda, and cardamom into egg mixture until evenly blended and smooth.
3. 3 Spoon 1 tablespoon of shortening into each cup of the preheated aebleskive pan, and allow oil to heat. Pour batter into each cup until 3/4 full. Allow batter to cook in the bottom of the cup, 3 to 4 minutes or until golden brown. Then use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until batter is fully cooked into a golden brown ball. Drain on paper towels.

By Luanne

Ingredients

• ✓ cardamom
• celery
• green bell pepper
• onion
• carrot
• zucchini
• water
• honey
• soy sauce
• vegetable oil
• pork chop
• clove
• orange zest
• cinnamon
• paprika
• garlic
• ginger
• vegetable oil

Instructions

1. 1 Mix together 1 tablespoon vegetable oil, ginger, garlic, paprika, cinnamon, orange zest, cloves, and cardamom in a bowl to form a paste and rub the pork chops with the spice paste.
2. 2 Heat 2 tablespoons vegetable oil in a large deep skillet and pan-fry the chops over high heat until browned and no longer pink inside, about 10 minutes per side. Pour in 1/4 cup soy sauce and coat the chops with soy sauce. Pour in honey, remaining 1/4 cup soy sauce, and water; mix thoroughly. Reduce heat to medium.
3. 3 Stir in zucchinis, carrots, onion, green bell pepper, and celery; cook and stir vegetables until cooked through but still slightly firm, about 10 more minutes.

By dpwing

Ingredients

• ✓ cardamom
• coconut milk
• tomato
• yellow bell pepper
• red bell pepper
• celery
• carrot
• cayenne pepper
• nutmeg
• clove
• cinnamon
• ginger
• black pepper
• turmeric
• cumin
• garlic
• onion
• olive oil
• chicken thigh

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
2. 2 Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
3. 3 Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
4. 4 Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.

By susanterry

Ingredients

• ✓ cardamom
• coriander
• cumin
• chile powder
• black pepper
• clove
• vegetable oil
• water
• salt
• chicken wing

Instructions

1. 1 Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
2. 2 Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By MICHELLE CHEN

Ingredients

• ✓ cardamom
• butter
• pea
• kale
• clove
• coriander
• black pepper
• cinnamon
• chili powder
• salt
• curry powder
• cumin
• quinoa
• garlic
• jalapeno pepper
• onion
• red lentil
• vegetable broth
• water

Instructions

1. 1 Bring water and broth to a boil in a stockpot; add lentils, onion, jalapeno pepper, and garlic. Cover stockpot, reduce heat to medium, and simmer for 10 minutes.
2. 2 Mix quinoa, cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves into broth mixture; return to a boil. Cover stockpot, reduce heat to medium, and simmer until quinoa is tender, about 10 minutes more.
3. 3 Stir kale, peas, and butter into quinoa mixture and return to a boil. Cover stockpot, reduce heat to medium, and cook until kale and peas are tender, about 10 minutes more.

By Heather

Ingredients

• ✓ cardamom
• cheddar cheese
• parmesan cheese
• cinnamon
• nutmeg
• skim milk
• firm tofu
• caper
• oyster mushroom
• black pepper
• salt
• parsley
• curry powder
• garlic
• onion
• vegetable oil
• red swiss chard
• spinach
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
3. 3 Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
4. 4 In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
5. 5 Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.

By Melissa Richter Ayers

Ingredients

• ✓ cardamom
• vegetable oil
• red onion
• chicken
• water
• pomegranate juice
• walnut
• cinnamon
• butternut squash
• saffron
• salt

Instructions

1. 1 Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
3. 3 Preheat the oven to 325 degrees F (65 degrees C).
4. 4 Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
5. 5 Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

By PFEIFFER