Bombay Hummus

1/4 c. canola oil
1 inch piece of ginger, peeled and thinly sliced
1 540 ml can chickpeas
1/4 c. cashews, roasted
juice of 1 lime
2 cloves garlic, minced
1 t salt
1 t ground cumin
1 t ground coriander
1/2 t cracked pepper
1/4 t cayenne
pinch turmeric
pinch cinnamon
2 T chopped cilantro
2 T chopped mint

Gently heat the oil and ginger in a small saucepan. Let the ginger sizzle, but not brown. After about 10 mins, remove from heat and set aside to cool. Rinse and drain the chickpeas. Combine all ingredients (including ginger and oil) in a food processor or blender, and pulse to blend. Blend to a rough purée and season to taste. Ideally, let it sit in the fridge for at least a couple of hours before adjusting the seasoning, since the flavours will develop over time. Serve cold or at room temp with whole wheat pita.

Natalie's Artichoke Dip aka The Dip =)

2 cans quartered artichoke hearts, chopped
1 bunch green onion, chopped
2 c sharp cheddar cheese
2 large table spoons mayo

mix all toghether in a large bowl, place in baking dish and bake at 350 until the cheese is melted though and the edges brown slightly. Let cool and serve with Fritos Scoops.

Natalie's Chicken Picata

Simmer together:
Juice from one large lemon (I like a lot of lemon so I use way more), a teaspoon of chopped garlic, 1C white wine, 2 TBSP butter, a splash of caper juice and about 2 TBSP of capers.

I brown the chicken quickly in another pan then let sautee and finish cooking in the sauce above. Serve over some pasta and YUM.

Natalie's Chicken Adobo

I know there are many different ways to make it but this is what I did tonight.

6 chicken thighs, boneless skinless and chopped into good sized chunks. Cook through in about 3 T olive oil and heaping t of chopped garlic in a large pot.

add 3/4c Apple Cider Vinegar, 1/2 c soy sauce, add water to *almost* cover the chicken. Bring to a boil and then turn down to a simmer for 45 min, covered.

add some cornstarch to thicken just a tiny bit!!!

Let cool

Chicken should be very tender... serve over rice.

When my bro made it he added yellow and orange bell pepper and 1/2 onion 10 min before it was done

I'm thinking it would kick ass with mushrooms in it too!