Feeding Family

 One canned chickpeas, drained One canned black beans, drained, and rinsed One canned corn One can red kidney beans, drained 1/4 cup cilantro, chopped One avocado, chopped Half red onion, chop, chopped Dash Of balsamic 1 teaspoon salt 1 tablespoon cumin Jalapeño 1/2 cup lime juice 3 to 4 lime pulps 2 tablespoons olive oil, drizzled over the top before serving

 4 cups flour 2 cups warm water 1 teaspoon salt 1/4 teaspoon Yeast Mix water and yeast in large bowl, add flour and salt and stir into a heavy batter with a spoon. No kneeding necessary Cover with a hand towel or in plastic wrap for 8 to 12 Preheat oven to 400 Prepare cookie sheet with flour Pour batter Sprinkle with spices like Italian Cook at 400° for 25 minutes Cool for 10 minutes before cutting

 amindfulmom.com/creamy—cheesy-chicken–- Rice/October27,2024

 On the stove, top mix 2 tablespoons of red curry paste 3/4 cups natural peanut butter smooth 1/4 cup white sugar 2 teaspoon teaspoons dark soy sauce 1 teaspoon cooking salt/kosher salt 2 tablespoon tablespoons cider vinegar Heat through Add up to 3/4 cup of water to bring to the consistency that you would like

 1.2 pounds of chicken thighs 1 tablespoon curry powder 1 teaspoon white sugar 2 teaspoons red curry paste 1 teaspoon cooking salt/kosher salt 1/4 cup of coconut milk Cut up the chicken and marinade After marinated fry in a pan with oil

 Cook and drain linguine 2 tablespoons brown sugar 1/3 cup of soy sauce 1.5 tablespoon tablespoons Sriracha 2 inches of ginger Whisk and set aside 1 tablespoon oil – heat Two eggs, beaten 1/2 teaspoon red pepper flakes Cook set aside 1 tablespoon of oil Zucchini, chopped Mushroom Three cloves of garlic, minced Sauté 5 to 6 minutes until the veggies are cooked Combine top with peanuts and green onions