How To Prepare
Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.

Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides. Add broth and simmer, uncovered, 15 minutes or until chicken is done. Combine potato flour and water in a small bowl; stir well. Add potato flour mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro. Serve over brown rice.

Chicken Vindaloo

Servings

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons minced fresh ginger
1/4 cup rice vinegar
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoons ground cardamom
2 teaspoons chili paste with garlic
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
6 garlic cloves, minced
1 tablespoon canola oil
1 cup diced onion
1 diced red bell pepper
1 diced yellow bell pepper
1/2 cup no salt added chicken broth
1 tablespoon potato flour
2 tablespoons water
1/4 cup chopped cilantro
4 cups cooked brown rice

Servings

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons minced fresh ginger
1/4 cup rice vinegar
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoons ground cardamom
2 teaspoons chili paste with garlic
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
6 garlic cloves, minced
1 tablespoon canola oil
1 cup diced onion
1 diced red bell pepper
1 diced yellow bell pepper
1/2 cup no salt added chicken broth
1 tablespoon potato flour
2 tablespoons water
1/4 cup chopped cilantro
4 cups cooked brown rice

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How To Prepare
PREPARATION
Preheat oven to 350°F.
Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with pepper. Garnish with a sprinkle of chives (or parsley).

Spicy Butternut Squash Soup

Servings

Ingredients

1 1/2 pounds (1 small to medium) butternut or other winter squash
1 teaspoon canola oil
2 stalks celery, chopped
1 small onion, diced
1 carrot, chopped
1 teaspoon ground cumin
1/4-1/2 teaspoon ground chipotle chile (see Tip)
1/8 teaspoon ground cloves
6 cups no salt added vegetable broth
1/4 teaspoon freshly ground pepper
2 tablespoons snipped fresh chives or chopped parsley

Servings

Ingredients

1 1/2 pounds (1 small to medium) butternut or other winter squash
1 teaspoon canola oil
2 stalks celery, chopped
1 small onion, diced
1 carrot, chopped
1 teaspoon ground cumin
1/4-1/2 teaspoon ground chipotle chile (see Tip)
1/8 teaspoon ground cloves
6 cups no salt added vegetable broth
1/4 teaspoon freshly ground pepper
2 tablespoons snipped fresh chives or chopped parsley

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