Ingredients

Directions

Ingredients

• 2 cups canned garbanzo beans, drained (of course dumbass)
• 1/3 cup tahini paste (W00t whole foods!)
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2 cloves garlic, halved

• 1 tablespoon olive oil
• 1 tbsp diced roasted red bell peppers
• 1/4 tsp paprika
• 1-2 tbsp toasted pine nuts
• 1 teaspoon fresh parsley, plucked fresh from your garden, then minced

Directions

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Pulse until mostly broken up. Scrape with a rubber spatla, pulse a few times. I like my hummus with some texture left so the idea is to blend as will as possible without over doing it. Transfer mixture to a serving bowl. Despite the picture, shallow is good.
2. Drizzle olive oil over the garbanzo bean mixture. Add diced roasted bell peppers. Sprinkle with paprika, toasted pine nuts and parsley.

Ingredients

• 2 Pork Tenderloins (about 2.5 lbs total)
• 1 cup plain (greek) yogurt
• 1 tablespoon paprika
• 1 teaspoon ground cinnamon
• 2 tsp ground cumin
• 1/2 teaspoon cayenne pepper
• 4 garlic cloves, minced or grated
• 1 lemon, juice of
• 6 tablespoons olive oil
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup grated onion

Directions

1. Prepare all the marinade ingredients in a non reactive container. Like a stainless bowl…or maybe a marble challis. Whatever you have.
2. Split your two tenderloins so that you have 4 strips and cube by slicing in 1/2 inch increments.
3. Drop the pork in the bowl and stir until all the bits are covered with marinadey goodness.
4. Wait with high anticipation for at least 4 hours while your mixture congeals. Overnight is best but who plans that far in advance. I mean really!
5. Pull your mixture from the fridge and gaze in wonder at what used to be boring old pork, which has now become a magical food with many healing properties, mostly it cures hunger.

Update to see how it went

Ingredients

• 1 cup uncooked couscous or rice
• water
• 1 tablespoon olive or vegetable oil
• 1/4 cup coarsely chopped almonds
• 2 cloves garlic, finely chopped
• 8 chicken thighs, skin removed
• 1 cup of your favorite crappy jarred salsa
• 1/4 cup water
• 2 tablespoons dried currants or raisins
• 1 tablespoon honey
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon

Directions

1. Cook couscous in water as directed on package. Cover to keep warm.
2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook almonds in oil 1 to 2 minutes, stirring frequently, until golden brown. With slotted spoon, remove almonds from skillet; set aside.
3. Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once.
4. In medium bowl, mix remaining ingredients. Add to chicken; mix well. Reduce heat to medium; cover and cook about 20 minutes, stirring occasionally, until chicken is fork-tender and juices run clear. Stir in almonds. Serve chicken mixture with couscous.

Hiya Ellie!

Ingredients

• Sun died tomato wrap (or your favorite varietal)
• 1 tbsp olive oil
• 2 lbs of cubed Chicken
• 1 1/2 tbsp curry powder
• 1 tsp garlic powder
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp salt
• 8 oz mexican blend cheese
• 1 avocado
• 2 tbsp fresh cilantro
• 2 cups goats milk yogurt
• 1 red bell pepper
• 1 tsp turmeric
• 1 tsp coriander

Directions

1. Heat olive oil on high heat.
2. Combine spices and coat chicken cubes.
3. Add chicken and bell pepper to the pan.
4. Cook until chicken is about 3/4 cooked, about 10 minutes, and add yogurt. Cook on medium low heat, uncovered for about 15 minutes or until sauce is reasonably thick.
5. Place shredded cheese and avocado on wrap. Spoon chicken mixture on wrap and sprinkle with cilantro
6. Wrap and serve. Done deal. Easy and pretty damn good!

Well so if you need inspiration.. I guess this will do…