Ingredients

2 teaspoons peanut oil

2 cloves garlic, thinly sliced

2 tablespoons grated fresh ginger root

1/4 cup chopped lemon grass

2 teaspoons crushed red pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

1 skinless, boneless chicken breast -- thinly sliced

1 onion, thinly sliced

2 cups bok choy, shredded

4 cups water

1 (10 ounce) can coconut milk

1/4 cup fish sauce

1/4 cup chopped fresh cilantro

Directions

1

In a large saucepan over medium heat, heat peanut oil. Stir in garlic, ginger, lemon grass, red pepper, coriander and cumin and cook until fragrant, 2 minutes. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, 5 minutes. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes. Stir in water, coconut milk, fish sauce and cilantro. Simmer until chicken is thoroughly cooked and flavors are well blended, 30 minutes.

Cilantro Cream Sauce

1 (8 ounce) package cream cheese, softened

1 tablespoon sour cream

1 (7 ounce) can tomatillo salsa

1 teaspoon freshly ground black pepper

1 teaspoon celery salt

1/2 teaspoon ground cumin

2 teaspoons garlic powder

1 bunch fresh cilantro, chopped

1 tablespoon fresh lime juice

Directions

1

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Ingredients

1 (8 ounce) package uncooked spaghetti

1 avocado - pitted, peeled, and cubed

1 tablespoon lime juice

1 (15 ounce) can vegetarian chili

1/3 cup sliced green onion

2 large tomatoes, diced

1 teaspoon minced garlic

1/3 cup chopped fresh cilantro

Directions

1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2

In a small bowl combine avocado and lime juice.

3

In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.

4

Serve pasta topped with chili mixture and avocado.

Ingredients

1 (12 inch) prepared pizza crust

1 (12 ounce) bottle bar-b-que sauce

2 boneless chicken breast halves, cooked and diced

1/2 cup chopped fresh cilantro

1 cup pepper rings

1 cup chopped red onion

2 cups shredded Colby-Monterey Jack cheese

Directions

1

Preheat oven to 350 degrees F (175 degrees C).

2

Top prepared pizza crust with sauce, depending on how much you like. Top with chicken, cilantro, peppers, onion and cheese.

3

Bake in preheated oven for 15 minutes, or until cheese is melted and bubbly.

Ingredients

2 (15 ounce) cans black beans, rinsed and drained

1 onion, chopped

2 cloves garlic, chopped

1 green bell pepper, chopped

7 cups water

1 teaspoon olive oil

salt to taste

ground black pepper to taste

1/8 teaspoon ground cumin

Directions

1

In a Dutch Oven saute onion, garlic and green pepper in oil over medium heat till tender.

2

Add beans and water and season with salt, pepper and cumin to your desired taste. Mix well and simmer for 25 minutes.

3

Pour soup into blender and puree. Once soup is to your desired consistency return to Dutch Oven and return to medium-low heat.

4

Pour a few drops of olive oil in bowl for added flavor and dish up soup.

Ingredients

1 cup basmati rice

2 cups water

1/4 cup roasted peanuts

1 tablespoon margarine

1 onion, sliced

1 teaspoon ginger root, minced

3/4 cup grated carrots

salt, to taste

cayenne pepper, to taste

Directions

1

Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.

2

While rice is cooking, pulverize peanuts in a blender and set aside. Melt margarine in a large skillet over medium-high heat. Saute onions until golden brown. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Ingredients

1 tablespoon olive oil

1 teaspoon crushed garlic

1 tablespoon chopped fresh cilantro

1 teaspoon chile paste

1 onion, chopped

3 large carrots, peeled and sliced

1 large potato, peeled and chopped

5 cups vegetable broth

Directions

1

Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.

2

Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

Ingredients

1 tablespoon vegetable oil

1/4 cup sliced onion

1 cup chopped fresh cilantro

1 (15 ounce) can tomatillo sauce

salt and pepper to taste

2 cups cooked, cubed or shredded chicken meat

1/2 cup chicken broth

Directions

1

Heat oil in a medium saucepan over medium heat. Add onion and saute until soft, then stir in cilantro. Add tomatillo sauce (use fresh if desired) and season with salt and pepper to taste. Reduce heat to low and simmer for 3 to 5 minutes.

2

Add cooked chicken and broth , mix all together and heat through (do not over-stir the chicken). Serve hot.