Basque Garlic Soup

 4 ounces baguette
 1/2 cup olive oil, divided
 1 garlic head (about 12 cloves), peeled and chopped
 1 heaping tablespoon Pimentón de la Vera (smoked Spanish paprika)

 8 cups low-sodium chicken broth*
* sub veggie broth for non-chicken eaters

 2 teaspoons kosher salt, plus more to taste
 2 tablespoons sherry vinegar
 3 large eggs, beaten

Preheat oven to 450°F. Place baguette on baking sheet, and toast in preheated oven until very browned and almost burnt, 20 to 25 minutes. Remove from oven, and let cool. Break or slice bread into 2-inch pieces.

Heat 7 tablespoons oil in a large pot over medium-high. Add bread pieces, and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, until golden brown, about 2 minutes. Remove bread, and set aside. Wipe pot clean.

Add garlic and remaining 1 tablespoon oil to pot. Cook over medium-high, stirring constantly, until garlic is golden brown, 30 seconds to 1 minute. Stir in paprika. Add broth and salt; bring to a boil.

Add bread to pot. Reduce heat to medium-low, and maintain a simmer. Add vinegar. Cook, stirring occasionally to break up bread, until flavors meld, about 25 minutes. Taste and add more salt, if needed.

When ready to serve, bring soup to a simmer over medium-high. Stirring constantly, slowly pour beaten eggs into hot soup. If any large pieces of bread remain, cut with kitchen scissors, or break apart with a spoon. Serve hot.

Soup can be prepared through step 4 up to 2 days in advance. Bring to a simmer, and add beaten eggs just before serving.

Panang Coconut Peanut Butter Curry

From Costco
1 can thai coconut milk
2-4 tbsp creamy peanut butter
1 tbsp olive oil
2-4 tbsp thai curry paste (red, green or yellow)
1/2 yellow onioncut into 1/3 inch pieces
1/2 head of napa cabbage, washed and cut into 1/2 in pieces
1 block 12 to 14 oz firm tofu cut into 1/2 inch pieces
1 to 2 tbsp tamari
1 lime, juiced
Thai basil for garnish
Shredded carrot

Cooked rice, noodles or quinoa

Blend coconut milk and peanut butter until  smooth

Pour oil onto pan and heat over med high heat. Add curry paste and saute for 2-3 minutes. Pour milk mixture into the paste and stir 2-3 minutes.
Add onion, cabbage, tofu and tamari and bring to a boil 5-10 minutes. Taste for seasoning
Pour lime juice over the dish. Add carrots, chopped peanuts and basil. Serve with rice, noodles, or quino.

Spiced braised beef with sweet potatoes

Ingredients

• 1 1/2 pounds beef chuck, cut into chunks
• 2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons
• 1 28-ounce can whole peeled tomatoes
• 1 large red onion, cut into wedges
• 1/2 cup dried apricots
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne
• kosher salt
• 1 10-ounce box couscous (1 1/2 cups)
• 1 15-ounce can chickpeas, rinsed
• 2 cups baby spinach (1 1/2 ounces)
• 1/4 cup roasted almonds, chopped

Nutritional Information

How to Make It

Step 1

In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.

Step 2

Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.

Step 3

Ten minutes before serving, prepare the couscous according to the package directions.

Step 4

Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.

Step 5

To freeze: Omit the couscous and spinach. Cool the beef to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.

Step 6

To reheat: Thaw in a bowl of cold water or overnight in the refrigerator. Cook in a pot, covered, stirring occasionally, until heated through, 20 to 30 minutes. Stir in the spinach. Serve with the cooked couscous.

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Beef Suya

From Costco
1/2 c unsalted roasted peanuts
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
2 tsp ground ginger
1 tbsp kosher salt
1/4 c canola oil
1.5 pounds boneless beef short ribs, frozen 20 min and thinly sliced
12 wooden skewers soaked
1/2 lemon
Sliced red onion, tomato, cucumber for serving

1. Pulse peanuts in a food processor until finely chopped. Add garlic, chili, and onion powder, ginger salt and pepper. Pulse to combine. Add oil until thick paste forms
2. Combine ribs and peanuts, coat. Cover and refrigerate for at least 6 hours.
3. Preheat a grill to 450F. Thread short ribs onto skewers, brsh with oil and season lightly with salt. Grill, turning once or twice until lightly charred and nearly cooked, 3-5 minutes. Squeeze lemons over the skewers. Serve with onion, tomato and cucumber.

Piri Piri chicken

From Costco
1 small red bell pepper chopped
1/2 c loosely packed cilantro leaves
1 small shallot, chopped
2 tbsp red wine vinegar
2 tbsp evoo
1 tbsp paprika
2 garlic cloves, crushed
2 piri piri chilies stemmed
1.5 tsp dried oregano
1 tbsp kosher salt
1.4 boneless skinless chicken thighs cut into 1" pieces
1 shishito pepper
16 wooden skewers, soaked

Place pepper through chiles in a food processer; process until smooth
Reserve 1/2 c marinade
Combine chicken and marinade for 1-3 hours

Grill at 450F - brush grate with canola oil. Thread shishitos and chicken onto skewers, turning occasionally until cooked through - about 8 minutes. Transfer to platter. Serve with reserved marinade.