2 lbs boneless chicken breast
2-3 cups onion
3 tablespoons olive oil
1 orange, zest of
1 green pepper, chopped
1 tablespoon coriander seed
1/2 teaspoon ground aniseed
more dried ancho chili powder
6 peppercorn
3 corn tortilla, torn
2 tablespoons sesame seed
4 teaspoons sugar
3-4 teaspoons cinnamon
1/8 teaspoon ground cloves
2 tablespoons raisins
1/4 cup unsweetened cocoa powder
2 tablespoons chunky peanut butter
4 cups broth
56 ounces chopped tomato
4 garlic clove, smashed
1 teaspoon salt
2 tablespoons oregano
1/4 teaspoon cayenne

Directions

Fry onions,garlic,seeds (ground and whole),add all other ingredients,stir often and simmer 30 minutes,taste.

1 large butternut squash
1 cup chopped onion
2-3 cloves garlic, crushed
1-2 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1-2 dash cayenne pepper
1 cup red bell pepper, coarsely chopped
1 cup green bell pepper, coarsely chopped
1 teaspoon salt
4 egg, beaten
2 cups corn kernel (fresh or frozen)
2 cups grated sharp cheddar cheese

Directions

Cut squash in half lengthwise and scoop out seeds.Bake cut sides down at 425° 45- 50 min.or until very soft at thick end.Let squash cool and scrape out of the shell; mash as smoothly as you can.Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent.Add peppers and salt, stir, cover and leave on low heat 5 min.

Preheat oven to 350°.Stir beaten eggs into mashed squash.Add corn, sautéd veggies and grated cheddar; stir to mix well.Bake 20 min.covered; uncover and bake 20- 30 min.

5 young carrot
1 garlic clove, finely minced
1/4 cup fresh-queezed lemon juice
1 tablespoon finely minced fresh cilantro
salt
finely ground black pepper, to taste
1 tablespoon vegetable oil

Directions:

Peel and grate carrots.Combine all ingredients in serving bowl. Sere cold.

4 large tomato, cut into eighths
1 large onion (Oso Sweet halved, thinly sliced)
1 garlic clove, minced
1 bunch fresh cilantro, chopped
1 tablespoon red wine vinegar
1 tablespoon lime juice
1 teaspoon lime zest
salt and pepper
1/4 cup olive oil

Directions

In a large salad bowl, combine all the ingredients.Toss well; chill for an hour, garnish with cilantro sprigs.

2 teaspoons olive oil
1/2 cup onion, chopped
1 cup orange juice
1/2 teaspoon salt
1 cup quinoa
1/4 cup fresh parsley, minced
1/4 cup fresh mint, minced
2 tablespoons currant
2 teaspoons orange zest

Directions

In a medium nonstick saucepan, heat oil over medium heat. Add onion and cook until soft.Add orange juice, 1 cup water and salt. Bring to a boil.Add quinoa and stir once. Quickly return to a boil.Reduce heat to low, cover and simmer 15-20 minutes, until water is absorbed and quinoa is tender. Remove from heat and let stand 3 minutes.Add parsley, mint, currants and orange zest. Stir with a fork to combine and fluff up grain.

4 mushroom
1 pinch hot chili powder
1 (400 g) can chopped tomato
1/2 (250 g) can baked beans
1/2 teaspoon onion powder
1/2 (250 g) a packet quorn mince
1/3 pint vegetable stock
rice

Directions

Fry the mushrooms.Put tinned tomatoes in a pan and bring to heat.Add chili powder to taste.Add mushrooms.Add mince and baked beans.Add vegetable stock and onion powder.Simmer for 15 minutes.Boil rice and serve straight away (garlic bread is a great side dish!).

1 clove garlic, minced
1 tablespoon chili powder
5 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 lb hanger steak, trimmed of any excess fat
2 lbs purple potatoes, such as purple peruvians or all blues,scrubbed
3/4 cup white corn kernels (about 1 large ear) or frozen corn, thawed
1 large avocado, peeled,pitted,and cut into 1/2 inch pieces
6 radish, thinly sliced
2 scallion, thinly sliced
1/3 cup chopped fresh cilantro
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 dashes Tabasco sauce, to taste

Directions

In a small bowl,mix the garlic,chili powder,1 tablespoon of the lime juice,the cumin,and salt until well combined.Massage this mixture into both sides of the hanger steak.Cover and refrigerate the meat for at least 2 hours, but no more than 6 hours.Meanwhile, bring a medium pot of salted water to a boil.Add the potatoes and cook until tender when pierced with a fork, about 20 minutes.Drain and cool, then cut into quarters, or 2-inch chunks, whichever is smaller.Position the broiler rack 4 inches from the heat and preheat the broiler.Place the hanger steak on a large lipped baking sheet.Broil, turning once, about 3 minutes each side for medium.Transfer the steak to a cutting board and let stand for 5 minutes.Cut it in half, then slice each piece into thin strips against the grain, cutting in long strokes with the knife at a 45-degree angle to the cutting board.Place the sliced steak, potatoes, corn, avocado, radishes, and scallions in a large bowl.

Churrasco:

* cooking spray
* 4 cups sliced onion
* 1/2 teaspoon sugar or brown sugar
* 1 (1 1/2 lb) center-cut beef tenderloin
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* 1/2 teaspoon black pepper
* 1/4 teaspoon ground cumin

Pebre (Chilean Cilantro Sauce)

* 2/3 cup low sodium vegetable broth
* 1/2 cup minced fresh cilantro or minced fresh parsley
* 1/2 cup minced onion
* 1/2 cup minced red bell pepper
* 1/4 cup white vinegar or red wine vinegar
* 1/4 cup extra-virgin olive oil
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1 teaspoon crushed red pepper flakes (less or to taste)
* 1/2 teaspoon black pepper
* 4 garlic clove, minced

Directions

Churrasco:
Place a large skillet coated with cooking spray over medium heat until hot. Add sliced onion and sugar; cover and cook 10 minutes or until golden brown, stirring frequently. Keep warm.

Prepare broiler.Cut tenderloin lengthwise with the grain into 6 even steaks. Place 1 steak between 2 sheets of heavy-duty plastic wrap;flatten to an even thickness using a meat mallet or rolling pin. Repeat procedure with remaining steaks.Combine salt and next 4 ingredients(salt through cumin). Rub salt mixture over both sides of steaks.

Place steaks on broiler pan coated with cooking spray. Broil 2 minutes on each side or until desired degree of doneness.Top each steak with onion mixture; drizzle each with 1 tablespoon of Pebre.

Pebre:
Combine all ingredients,stirring with a whisk until well-blended. Store remaining sauce in an airtight container in the refrigerator for up to 2 weeks.

2 tablespoons vegetable oil
1/2 cup chopped onion
3 garlic clove, minced
1 lb ground pork
1 lb ground chuck
1 (14 1/2 ounce) can beef broth
1 (28 ounce) can whole canned tomatoes, drained
2 tablespoons balsamic vinegar
1/3 cup raisins
2 tablespoons chili powder
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 tablespoon salt
1/4 cup pimento stuffed olive, halved
1/4 cup blanched slivered almond
2 cups cooked black beans
2 cups cooked white rice

Directions

Heat the vegetable oil in a Dutch oven or large pot; dump in the onion and garlic and cook until soft.Add the pork and beef, and cook until browned then drain off the excess fat.Add the beef broth and tomatoes, squashing each tomato by hand before adding it.Stir in the vinegar, raisins, spices, sugar and salt and bring to a boil; reduce the heat and cook 30 minutes, partially covered.Uncover and cook for 30 minutes more then add the olives and almonds and cook an additional 5 minutes.To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

Dough

* 1 kg plain flour
* 3 cups milk, tepid
* 125 g butter, melted
* 2 tablespoons baking powder
* 1 tablespoon salt

Filling

* 300 g onion, diced
* 500 g minced meat
* 4 egg, boiled
* 100 g olives, pitted
* 100 g sultana
* 2 garlic clove
* 1 teaspoon paprika
* 1 teaspoon cumin
* 200 ml oil
* 2 teaspoons salt
* pepper

Directions

Preheat Oven to 180c.

Dough:On a clean bench combine flour, baking powder and salt, make a well in the centre, add butter and milk. Gradually mixing together until a dough forms, knead for a couple of minutes. At this stage if too dry add some more milk, if too wet add some more flour, until a nice dough consistency.Lightly dust with some flour and then place a tea towel over your dough and let it rest.

Making the filling:In a saucepan heat your oil up on a medium heat, sautee off the diced onions until translucent, add your garlic and then your mince meat. Break up the mince just like you would for a bolognaise sauce, add your seasoning, salt and pepper, then your cumin and paprika. Cook and simmer for about 5-10 minutes. Turn off and let it cool.

Assembling:Portion a piece of dough into a ball to about 200g, then roll it out using a rolling pin and some flour on a bench to a size of about your hand.

Place about 3 tbsp of cold mince in the centre, add a quarter of a boiled egg a couple of pieces of olives and a pinch of sultanas.Brush a bit of egg wash on half the dough and fold the dough over like a pastries. Then twist and fold the edges together.Place on a oiled tray and baste with some egg wash.Bake for about 15-25 minutes, or until golden brown.