Tandoori Chicken

1 lb of natural chicken breast fully thawed, rinsed and pat dried
1 Tbsp plain whole or Greek yogurt
2 Tbsp of TANDOORI BLEND
2 Tbsp canola oil
1 Tbsp of fresh-squeezed lemon juice
½ tsp salt
¼ tsp sugar
1 tsp SPICY PEPPER BLEND for heat. (Optional)

1. Cut chicken breast in halves. Cut a small slit on top of each piece. Set aside.
2. Combine all remaining ingredients to a paste-like consistency.
3. Add chicken to marinade.
4. Marinate chicken in the refrigerator for 2 hours or overnight for optimal flavor.
5. Heat oven to broil. Place chicken pieces on a broiler rack.
6. Broil each side until golden brown and cook through.
7. Rotate chicken and baste with melted butter or canola oil. Until well done.
8. Can also be grilled.
9. Enjoy with side salad or over basmati rice.

Tandoori Grilled Veggies

1 medium yellow squash sliced in large pieces
1 bell pepper in sliced in large pieces
½ large red onion sliced in large pieces
(May use your favorite fresh veggies instead)

Marinade:
2 Tbsp TANDOORI BLEND
1 Tbsp lemon juice
2 Tbsp canola oil
½ tsp raw honey
Couple pinches of salt
¼ tsp ginger paste
¼ tsp garlic paste
¼ c whole plain yogurt or Greek yogurt
½ to 1 tsp of SPICY PEPPER BLEND for heat (optional)

1. Mix all the ingredients in the marinade well.
2. Add the sliced veggies coating well.
3. Optional: refrigerate for 1 hour.
4. Grill until vegetables are tender or to your preference. A fresh way to enjoy your vegetables!

A fresh way to enjoy your vegetables!

Tandoori Beef Kabobs

1 lb of Beef Loin Tri Tip cubed in 2 inch square (set aside)

Marinade:
2-3 Tbsp canola oil
1 -1½ Tbsp TANDOORI BLEND

1 Tbsp fresh squeezed lemon juice
¼ c whole plain yogurt or Greek yogurt
¼ tsp garlic paste
¼ tsp ginger pastebr /> ¼ tsp salt or more to taste
½ tsp raw honey
1 Tbsp chopped cilantro
½ to 1 tsp SPICY PEPPER BLEND for heat (optional)

1. Combine all ingredients for marinate
2. Add beef cubes, marinate 2-4 hours. Maybe marinated overnight for intense flavor.
3. Slide on skewers and grill until cooked to perfection. (If using wooden skewers, follow instructions on package)
4. Enjoy over basmati rice or with grilled veggies.

Classic Chicken Curry

1 lb chicken breast cubed in ½ to 1 inch pieces
2-3 Tbsp unsalted butter, or canola oil
½ onion finely chopped
1 tomato finely chopped
¼ c cilantro finely chopped
½ garlic glove finely chopped
1 ½ Tbsp POULTRY BLEND

½ tsp salt, more to taste
Pinch of sugar
½ c half & half or cream
½ tsp SPICY PEPPER BLEND (optional)

1. Heat butter or oil. Add onions, garlic, tomatoes and sauté for 2 min.
2. Add POULTRY BLEND, salt, sugar and mix well.
3. Add chicken and chopped cilantro and cook on medium until chicken is done.
4. Add cream simmer for 2 min on low.
5. Add SPICY PEPPER BLEND for heat. ENJOY! Serves 2-3.

Healthy Chicken Curry

1 lb chicken breast cubed in ½ to 1 inch pieces
2-3 Tbsp canola oil or extra light olive oil
1 onion finely chopped
1 clove of garlic finely chopped
4 medium ripe tomatoes chopped
1 Tbsp POULTRY BLEND
½ tsp salt, more to taste
1/8 tsp sugar
½ cup chopped cilantro
½ tsp SPICY PEPPER BLEND (optional)

1. Heat oil. Add onions, garlic, tomatoes and sauté for 2 min.
2. Add POULTRY BLEND, SPICY PEPPER BLEND, salt and sugar. Mix well.
3. Add chicken and cook on medium until well done. Stirring often.
4. Add Chopped cilantro and mix well. Enjoy with brown rice or whole wheat pita. Serves 2-3.

Curried Turkey Penne with Fresh Basil and Cherry Tomatoes

1¼ lbs ground turkey
3-4 Tbsp unsalted butter or extra light olive oil
½ c chopped red onions
1 clove garlic finely chopped
2 Tbsp POULTRY BLEND
½ tsp salt, more to taste
¼ tsp sugar
½ c cream
1 c cherry tomatoes
4 c large penne pasta, cooked and set aside (follow instructions on package)
6-8 fresh large basil leaves chopped
1 tsp SPICY PEPPER (optional)

1. Heat butter or oil. Add onions, garlic and sauté for 2 min.
2. Add POULTRY BLEND, salt, sugar and mix well.
3. Add turkey and cook thoroughly. Add cream, and tomatoes. Simmer for 1 min.
4. Add penne pasta and basil. Toss well, coating the pasta with sauce.
5. Add SPICY PEPPER BLEND if desired and mix well. Serves 4-5. Enjoy!

Sautéed Spiced Shrimp

3 Tbsp unsalted butter or canola oil
1 lb of your favorite shrimp (deveined)
1 Tbsp SEAFOOD BLEND
1 tsp SPICY PEPPER BLEND (For heat)
¼ c chopped cilantro
½ tsp salt (more to taste)
Pinch of sugar

1. Heat oil. Add shrimp, SEAFOOD BLEND, cilantro, salt and sugar.
2. Sauté until shrimp is fully cooked. Add SPICY PEPPER BLEND.
3. Enjoy as an appetizer or wrapped in pita bread.

Shrimp Curry

2 Tbsp unsalted butter or canola oil
½ onion finely chopped
1 Tbsp SEAFOOD BLEND
1½ tsp salt (more for taste)
¼ tsp sugar
2 lbs for thawed shrimp (deveined)
2 tomatoes finely chopped
½ c water
½ c whipping cream or low fat yogurt
½ - 1 Tbsp SPICY PEPPER BLEND

1. Heat butter or oil. Add onions, garlic and sauté for 2 minutes.
2. Add SEAFOOD BLEND, salt and sugar. Mix well.
3. Add shrimp and sauté for 2 minutes. Add tomatoes and water.
4. Simmer for 15 minutes or until shrimp is well done and tender.
5. Add the cream and simmer for 2 minutes.
6. A creamy delight!! Serve with rice or naan bread. Recommendation: SPICY PEPPER BLEND for desired heat.

Spice Honey Glazed Grilled Salmon

1½-2 lbs Salmon Steaks (about two medium steaks)
1 Tbsp Canola oil
1 Tbsp SEAFOOD BLEND
1 Tbsp raw honey
2 tsp fresh squeezed lemon juice
¼ tsp salt
½ tsp SPICY PEPPER BLEND (Optional) for heat.

1. Rinse and pat dry Salmon Steaks. Set Aside.
2. Combine all ingredients in a bowl and whisk together.
3. Coat the steaks with marinade and refrigerate for 1-2 hours.
4. Grill outdoors on a stove top grill. Enjoy!

Light Beef Curry

1 lb tender beef (lean) cubed in 1 inch pieces
2 -3 Tbsp canola oil
1 Tbsp RED MEAT BLEND
1 ½ Tbsp SPICY PEPPER BLEND (For heat)
½ finely chopped onion
1 garlic clove finely chopped
1 c cherry tomatoes
½ tsp salt more to taste
Pinch of sugar
¼ c tomato sauce
½ c low-fat Greek yogurt
½ tsp SPICY PEPPER BLEND (optional)

1. Heat oil. Add onions, garlic and tomatoes. Sauté for 2 min.
2. Add RED MEAT BLEND
   , salt and sugar. Mix well.
3. Add meat, tomato sauce and cook on medium heat until well done.
4. Add yogurt and simmer on low heat for 2 min. Add more salt to taste.
5. Enjoy over rice. For heat add SPICY PEPPER BLEND.

Amazing Beef Curry

2 lbs of tender cubes for beef
3 Tbsp unsalted butter
2 Tbsp RED MEAT BLEND
1 onion chopped
2 cloves of garlic
½tsp chopped ginger
2 tsp salt (more to taste)
¼ tsp sugar
1 c water
½ c whipping cream
¼ c chopped cilantro
½ tsp SPICY PEPPER BLEND (optional)

1. Heat butter. Add onion, garlic and ginger. Sauté for 1 minute.
2. Add RED MEAT BLEND, salt, sugar and water. Simmer for 2 minutes. Cool for 5 min.
3. Transfer contents to blender and puree.
4. Add meat and pureed items and cook on medium until beef is well done.
5. Add cream and cilantro and simmer for 5 minutes on low heat. 
6. Enjoy over brown or basmati rice with fresh sliced cucumbers.
7. Add SPICY PEPPER BLEND for heat.  

Spiced Beef Burgers with Caramelized Onions and Minty Mayo

Mayo:
½ c of mayo
4-6 large mint leaves finely chopped
1-2 tsp of RED MEAT BLEND

1. Combine all ingredients and refrigerate.

Caramelized Onions:
1 Tbsp olive oil
½ large red onion sliced
½ tsp raw honey
Pinch of salt

1. Heat oil. Sauté, onions, honey, and salt until onions are tender. Set aside.

Burger Patties:
2 lbs of lean ground beef
1 tsp salt
2 Tbsp olive oil
3 Tbsp RED MEAT BLEND
4 Tbsp Ketchup

1. Mix all ingredients together.
2. Form 8 patties. Grill or cook over a skillet until well done.

Suggestion:
Best with Oroweat Sandwich Thins or your favorite burger buns

Assembling the Burger:

1. Toast the burger buns. Use the grill or the skillet to toast..
2. Spread mayo on both pieces of the bun.
3. Place your burger patty on one bun and top with caramelized onions. Your family or guest will rave about this burger!

Zucchini and Bell Pepper Medley

2 to 3 Tbsp of canola oil
1 red onion thinly sliced
2 gloves of garlic chopped
1 to 1 1/2 Tbsp of VEGETABLE BLEND
2 zucchinis sliced in circles
2 red bell peppers thinly sliced
1 green bell pepper thinly sliced
1/4 c cilantro
1 1/2 tsp salt (more to taste)
Pinch of sugar
½ to 1 tsp SPICY PEPPER BLEND (optional)

1. Heat oil. Add onions, garlic and sauté of 1 minute.
2. Add the VEGETABLE BLEND, salt and sugar. Mix well.
3. Add the zucchini and bell peppers. Cook on med heat until vegetables are desired tenderness.
4. Add cilantro and cook for 1 minute.
5. Enjoy as side dish or with pita bread and yogurt for complete meal.

Creamy Spinach Curry

2-3 Tbsp unsalted butter or canola oil
½ onion very finely chopped
1 garlic clove finely chopped
1 Tbsp of VEGETABLE BLEND
1 pack frozen spinach (thawed with excess water drained)
1 c finely chopped ripe tomatoes
1 tsp salt more to taste
Pinch of sugar
1 cup coconut milk or cream
Add SPICY PEPPER BLEND for heat (optional)

1. Heat oil or butter. Add onions, garlic and sauté on medium for five minutes.
2. Add VEGETABLE BLEND and tomatoes. Sauté for 1 min.
3. Add spinach and cook until water from spinach is well cooked. Approx. 10 min. Stirring often.
4. Add cream or coconut milk and simmer on low for 5 min.
5. Enjoy over rice or toasted sourdough. Add SPICY PEPPER BLEND for heat.

Curried Cauliflower Stir-fry

2-3 Tbsp canola oil
½ onion finely chopped
1 clove of garlic finely chopped
2 tomatoes finely chopped
1½ Tbsp of VEGETABLE BLEND
½ cauliflower cut in small pieces
½ tsp salt (more to taste)
Pinch of sugar
½ c chopped cilantro
½ c water
½ tsp SPICY PEPPER BLEND for heat (optional)

1. Heat oil. Add onions, garlic tomatoes and sauté for 2 min.
2. Add VEGETABLE BLEND, salt and sugar. Mix well.
3. Add cauliflower, water and chopped cilantro.
4. Cook on medium until cauliflower is tender.
5. Add spicy SPICY PEPPER BLEND for heat.
6. Serve as a side dish or over basmati rice.

Curried Taco Soup

3 Tbsp canola oil or unsalted butter
1 Tbsp SOUP BLEND
½ crushed in blender onion
½ c finely chopped cilantro
1 c crushed tomatoes
16 oz bag of frozen corn
2 small cans (12-15oz) of black beans rinsed well
5 c water
1 tsp salt more to taste
Pinch of sugar
1 c cream (optional)r
1 tspSPICY PEPPER BLEND for heat (optional)

1. Heat oil. Add onions, cilantro and tomatoes. Sauté for 5 min.
2. Add SOUP BLEND, salt and sugar. Sauté for 1 min.
3. Add corn, black beans and water. Cook for about 15 min.
4. Add cream and reduce heat. Simmer for 5 min.
5. Add fresh cilantro and your favorite crushed corn chips. Enjoy.

Yellow Lentil Soup

2 c of yellow lentil
8 c of water
1/4 c unsalted butter or 2 tablespoon olive or canola oil
2 tsp of SOUP BLEND
1 onion chopped
2 cloves of garlic minced
2 tsp salt (more salt to taste)
1/2 tsp sugar

1. Wash lentils thoroughly. Drain. Add water and boil.
2. Add SOUP BLEND, salt and sugar. Boil until lentils disintegrate into soup like consistency.
3. Remove from heat set aside.
4. Sauté onions, garlic and butter or oil until golden brown. Transfer the sautéed items in a blender.
5. Add 1 cup of lentil to the blender and puree.
6. Add pureed items to the pot of lentils and simmer on low heat for 5 minutes.
7. Add cilantro and serve hot. Enjoy as soup or serve with brown rice.
8. Recommendation: Add SPICY PEPPER BLEND for desired heat.

Sweet Summer Corn Soup

2 to 3 c Fresh Corn Kernels (4 Large Corns)
2-3 Tbsp unsalted butter or canola oil
1 red bell pepper chopped
½ red onion finely chopped
1 garlic finely chopped
2 tsp SOUP BLEND
½ tsp salt (more to taste)
4 c water
½ c half & half
½ tsp SPICY PEPPER BLEND (optional)

1. Heat butter. Add onions, garlic, and sauté for 2 min.
2. Puree 1 cup of corn kernel with ½ cup water and set aside.
3. Add bell peppers, remaining whole kernels and sauté for 1 minute.
4. Add the SOUP BLEND, salt, pureed kernels and water. Mix well.
5. Simmer for 10 min on medium. Add half & half and simmer for 2-5 min on low heat.
6. Add SPICY PEPPER BLEND if desired for heat. Add more salt to taste. Enjoy.

Spiced Cucumber Yogurt

2 c plain yogurt
1 c grated cucumber
¼ c chopped cilantro
1 tsp SPICY PEPPER BLEND
Salt to taste
Mix all ingredients together. Chill.

Spiced Naan (Baked Bread)

4 c flour
1 tsp SPICY PEPPER BLEND
¼ c finely chopped cilantro
½ tsp baking powder
1 tsp salt
1 c milk
1 Tbsp sugar
1 egg
4 Tbsp oil

1. Combine flour, SPICY PEPPER BLEND, salt, and baking powder into a bowl. Make a well in the middle.
2. Mix the milk, sugar, egg and 2 tbsp of oil in a separate bowl. Pour this into the dry ingredients.
3. Knead the dough, adding more water if necessary.
4. Add remaining oil, chopped cilantro and knead well.
5. Cover with damp cloth and leave for 2-3 hours at room temperature.
6. Heat oven to broil.
7. Create 4 inch balls and roll the dough to oval shape about ¼ inch thick.
8. Place on cookie sheet. Bake one side until golden brown on top rack.
9. Brush with unsalted butter and turn to bake the other side.

(Since the oven is on broil, check often for the naan browns quickly)

Fiery Red Potato

2-3 Tbsp canola oil
1 clove garlic finely chopped
1 onion finely chopped
3 large red potatoes chopped in small pieces
1 tsp SPICY PEPPER BLEND
½ tsp salt, more to taste
1 Tbsp sugar
Pinch of sugar
¼ c water

1. Heat oil. Add onions, garlic and sauté for 1 min.
2. Add potatoes, SPICY PEPPER BLEND, salt, sugar and water, mix well.
3. Cook on medium until potatoes are tender. Stir often.
4. Toss in the chopped cilantro.
5. Enjoy with scrambled eggs or as a side dish with your favorite meat.