Type what you have

Ingredients

• ✓ garlic
• water
• apple cider vinegar
• honey
• cinnamon stick

Instructions

1. 1 Combine water, vinegar, honey, cinnamon stick, and garlic in a small saucepan. Heat to 100 degrees F (38 degrees C); remove from heat and pour into a mug.

By T Robert Bruse

Ingredients

• ✓ garlic
• red sorrel bud
• ginger
• orange zest
• water
• white sugar
• ice cube

Instructions

1. 1 Combine sorrel, ginger, dried orange zest, and clove in a bowl.
2. 2 Bring water to a boil in a saucepan or kettle; pour over sorrel mixture. Stir in sugar until dissolved. Let mixture steep at room temperature, 8 hours to overnight.
3. 3 Strain sorrel mixture through a fine-mesh sieve into a pitcher; discard solids. Serve over ice.

By Rabbi Ryan

Ingredients

• ✓ garlic
• ground pork
• ground beef
• salt
• brown sugar
• black pepper
• marjoram
• allspice
• liquid smoke
• sausage casing

Instructions

1. 1 In a large bowl, combine pork, beef, and garlic. In another bowl, stir together salt, brown sugar, pepper, marjoram, allspice, and liquid smoke. Combine mixtures and knead with your hands until well combined.
2. 2 Fill casings with meat mixture and refrigerate, 8 hours overnight. Boil or grill before serving. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Sara

Ingredients

• ✓ garlic
• tomato
• celery
• onion
• green bell pepper
• beet
• carrot
• sugar
• black pepper
• horseradish
• lemon juice
• water
• worcestershire sauce
• sugar
• salt

Instructions

1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
2. 2 Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
3. 3 Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.
5. 5 Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Stacy

Ingredients

• ✓ garlic
• heavy cream
• milk
• chicken stock
• cayenne pepper
• nutmeg
• allspice
• cardamom
• ginger
• brown sugar
• butter
• celery
• onion
• black pepper
• sea salt
• olive oil
• carrot
• parsnip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
7. 7 Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée.
8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Ingredients

• ✓ garlic
• salt
• sugar
• ring
• lid
• canning jar
• black pepper
• worcestershire sauce
• horseradish
• sugar
• lemon juice
• water
• green pepper
• beet
• carrot
• celery
• onion
• tomato

Instructions

1. 1 Gather the ingredients.
2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
3. 3 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
4. 4 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
6. 6 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

By Lisa

Ingredients

• ✓ garlic
• ring
• lid
• canning jar
• lemon juice
• hot pepper sauce
• seafood seasoning
• celery seed
• black pepper
• worcestershire sauce
• kosher salt
• bay leaf
• horseradish
• vinegar
• tomato sauce
• jalapeno pepper
• carrot
• green bell pepper
• onion
• tomato
• chile de arbol pepper

Instructions

1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Ingredients

• ✓ garlic
• red chile pepper
• cumin
• paprika
• cayenne pepper
• salt
• black pepper
• olive oil

Instructions

1. 1 Place garlic, chile pepper, cumin, paprika, cayenne pepper, salt, and pepper in a mortar; grind into a paste using a pestle. Pour in olive oil and mix well.

By Djam

Ingredients

• ✓ garlic
• red chile pepper
• caraway seed
• coriander seed
• salt

Instructions

1. 1 Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.

By Asma Khalfaoui

Ingredients

• ✓ garlic
• vegetable oil
• water
• olive oil
• green split pea
• parsley
• red chile pepper
• paprika
• cumin
• salt
• black pepper

Instructions

1. 1 Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

By Asma Khalfaoui

Ingredients

• ✓ garlic
• lemon juice
• paprika
• chili powder
• ginger
• salt
• chicken breast

Instructions

1. 1 Stir together lemon juice, paprika, chili powder, garlic, ginger, and salt in a large bowl until well combined. Add chicken; rub until well coated and marinate in the refrigerator for 3 hours.
2. 2 Preheat a grill for medium heat and lightly oil the grates.
3. 3 Place chicken onto the preheated grill; discard marinade. Cook, turning occasionally, until skins are slightly charred and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By UKNO1CHEF

Ingredients

• ✓ garlic
• ✓ garlic
• cottage cheese
• cardamom
• clove
• butter
• onion
• ginger root
• green chile pepper
• spinach

Instructions

1. 1 Mix cottage cheese, 1 clove of garlic, cardamom, and cloves thoroughly in a bowl. Cover and refrigerate until ready to serve.
2. 2 Heat the butter in a skillet over medium heat. Stir in the onion, ginger, green chile pepper, and 2 cloves of garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the spinach and cook until just wilted. Drain any excess liquid, and serve the spinach mixture over the seasoned cottage cheese.

By Clark Brown

Ingredients

• ✓ garlic
• salt
• fennel seed
• cumin
• cinnamon
• coriander
• turmeric
• harissa
• tomato paste
• ground lamb
• olive oil

Instructions

1. 1 Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
2. 2 Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate 8 hours to overnight.
3. 3 Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.

By John Mitzewich

Ingredients

• ✓ garlic
• green bell pepper
• olive oil
• red onion
• salt
• pepper
• tomato

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
2. 2 Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

By jacqueline senouci

Ingredients

• ✓ garlic
• vegetable oil
• onion
• sweet potato
• chicken broth
• thyme
• cumin
• salsa
• chickpea
• zucchini
• rice
• peanut butter

Instructions

1. 1 Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
2. 2 Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
3. 3 Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

By Colleen Moir

Ingredients

• ✓ garlic
• bird's eye chile
• coriander
• cumin
• salt
• mint
• cilantro
• olive oil

Instructions

1. 1 Place the chiles, garlic, ground coriander, cumin, salt, mint, and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
2. 2 Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

By NORMM1

Ingredients

• ✓ garlic
• eggplant
• tahini sauce
• lemon
• red pepper flakes
• salt
• olive oil
• parsley flakes

Instructions

1. 1 Gather the ingredients. Place one rack in the lower third of the oven and another one in the upper third. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut a shallow slit along the side of the eggplant and place into a baking dish.
3. 3 Roast on the lower rack of the preheated oven until eggplant is completely shrunken and soft, about 40 minutes. Move to the upper rack and continue baking until skin is charred, about 5 more minutes. Remove from the oven and let sit until cool enough to handle, 15 to 20 minutes.
4. 4 Peel and discard eggplant skin. Place eggplant flesh into a bowl; stir in garlic, tahini, lemon juice, pepper flakes, and salt until well combined.
5. 5 Drizzle olive oil over top and garnish with parsley.

By IMANKAY

Ingredients

• ✓ garlic
• red chile pepper
• olive oil
• caraway seed
• cumin seed
• coriander seed
• salt

Instructions

1. 1 Break up chile peppers. Remove the stems and seeds and discard. Wear disposable gloves if working with medium-hot or hot peppers.
2. 2 Place chile peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
3. 3 Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with chile peppers.
4. 4 Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
5. 5 Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

By nch

Ingredients

• ✓ garlic
• cumin seed
• coriander seed
• fennel seed
• ground lamb
• harissa paste
• salt
• paprika

Instructions

1. 1 Toast cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant, 1 to 2 minutes. Use a mortar and pestle to grind finely.
2. 2 Combine ground spices, lamb, harissa, garlic, salt, and paprika in a large bowl; mix by hand until thoroughly blended. Cover and refrigerate for 30 minutes so spices can infuse meat.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
4. 4 Form meat mixture into 1-inch meatballs and place on the prepared baking sheet.
5. 5 Roast meatballs in the preheated oven until centers are no longer pink, 11 to 12 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).

By LauraF

Ingredients

• ✓ garlic
• ground beef
• onion
• salt
• pepper
• tomato
• parsley
• ras el hanout
• water

Instructions

1. 1 Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
2. 2 Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.
3. 3 Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.
4. 4 Pour tomato sauce over meatballs to serve.

By jacqueline senouci

Ingredients

• ✓ garlic
• vegetable oil
• onion
• carrot
• turmeric
• salt
• black pepper
• cabbage
• water

Instructions

1. 1 Heat oil in a pot over medium heat. Cook onion in hot oil until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well.
2. 2 Cover the pot, reduce heat to medium-low, and cook until cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.

By Leftover Inspired

Ingredients

• ✓ garlic
• red chili pepper
• olive oil
• caraway seed
• cumin seed
• coriander
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Remove stems from chile peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.
3. 3 Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander; cook and stir until fragrant, about 30 seconds.
4. 4 Toss chile peppers, toasted spices, and garlic with 1/4 cup olive oil in a large baking dish.
5. 5 Bake in the preheated oven until chile peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.
6. 6 Transfer mixture to a food processor and purée until paste-like but still a little chunky. Season with salt.
7. 7 Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

By nch

Ingredients

• ✓ garlic
• canola oil
• yellow onion
• salt
• ginger
• beet
• water
• salt
• potato

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and a pinch of salt; cook and stir until onion is softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Add 1 cup water and 1/2 teaspoon salt; bring to a boil.
2. 2 Cover the pot and reduce the heat to medium-low. Simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

By Leftover Inspired

Ingredients

• ✓ garlic
• caraway seed
• salt
• olive oil
• mild chile pepper
• green bell pepper
• tomato
• egg
• salt
• black pepper

Instructions

1. 1 Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
2. 2 Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
3. 3 Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

By Asma Khalfaoui

Ingredients

• ✓ garlic
• bird's eye chile pepper
• cilantro
• vegetable oil
• white vinegar
• lime
• salt
• black pepper
• chicken breast
• chicken leg quarter

Instructions

1. 1 Use rubber gloves to mince chiles and place them into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well.
2. 2 Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to cover chicken completely. Put the bag in the refrigerator to marinate for at least 4 hours.
3. 3 Remove the bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature.
4. 4 Preheat an outdoor grill to medium heat and lightly oil the grate.
5. 5 Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 25 minutes.

By Buckwheat Queen

Ingredients

• ✓ garlic
• beef stew meat
• onion
• harissa
• salt
• black pepper
• water
• potato
• tomato

Instructions

1. 1 Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
2. 2 Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.

By CICOYLE

Ingredients

• ✓ garlic
• harissa powder
• chickpea
• olive oil
• tahini
• lemon juice
• kalamata olive
• cilantro
• harissa powder

Instructions

1. 1 Combine harissa powder and 1 teaspoon chickpea liquid in a bowl. Whisk until a smooth paste forms, adding more liquid as needed. Set aside.
2. 2 Reserve about 1/2 cup of whole chickpeas for garnish. Add remaining chickpeas to the bowl of a food processor. Add 1/3 cup olive oil, tahini, 1 tablespoon lemon juice, and garlic; blend until smooth. Mix in reserved harissa paste and more chickpea liquid if needed, to maintain a creamy consistency. Taste and adjust olive oil and lemon juice amounts until flavor is smooth and nutty with a kick, and not overpowered by any one element.
3. 3 Transfer hummus to a serving dish. Top with reserved 1/2 cup chickpeas, olives, cilantro, harissa powder, and any remaining olive oil. Serve at room temperature.

By Buckwheat Queen

Ingredients

• ✓ garlic
• red onion
• vegetable oil
• tomato
• water
• beef
• berbere seasoning
• clarified butter
• salt
• injera

Instructions

1. 1 Place onions in a large saucepan over medium-high heat. Cook, covered, until starting to brown, about 5 minutes. Add vegetable oil and garlic paste; cook until fragrant, about 5 minutes. Stir in tomatoes; cook until softened, 5 to 7 minutes.
2. 2 Stir 1/2 cup water, dried beef, and berbere seasoning into the saucepan. Reduce heat to medium and cook until flavors combine, about 10 minutes. Continue cooking, adding 1/3 cup water every few minutes, until beef is softened and sauce is thick, about 20 minutes. Stir in kibbeh and salt.
3. 3 Tear 1 injera into palm-sized pieces; fold gently into the sauce. Serve beef and sauce over whole injera.

By Rebka

Ingredients

• ✓ garlic
• olive oil
• onion
• bay leaf
• tomato
• curry powder
• salt
• chicken
• coconut milk
• lemon

Instructions

1. 1 Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
2. 2 Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

By Valeriekooka

Ingredients

• ✓ garlic
• cabbage
• canola oil
• onion
• tomato
• water
• tomato paste
• mackerel
• tomato sauce
• red pepper flakes
• seasoned salt

Instructions

1. 1 Place cabbage into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.
2. 2 Heat canola oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir tomatoes into onion mixture, place cover on saucepan, and cook until tomatoes are soft, 10 to 15 minutes.
3. 3 Mix water and tomato paste in a small bowl until smooth; pour into the saucepan. Stir the mixture, replace the cover, and cook another 5 minutes. Add mackerel in tomato sauce; season with red pepper flakes and seasoned salt. Stir drained cabbage into the mixture. Cover saucepan and simmer mixture until mackerel is hot, 10 to 15 minutes.

By MissGhana85