Cook and Bake With Amra

For this soup I added in more cumin and chili powder then it called for once I tasted it. It made is spicier and even better.   For the enchilada sauce: Neutral cooking oil, such as canola or safflower 1 medium yellow onion, diced 1 large jalapeño, seeded and finely chopped 3 cloves garlic, minced 2 tablespoons chili powder, prerably Mexican-style  1 tablespoon ground cumin 1 tablespoon granulated sugar 2 medium tomatoes, coarsely chopped 1 (15-ounce) can tomato sauce 2 cups low-sodium chicken broth, plus more for thinning as needed Kosher salt Freshly ground black pepper For the soup: 1 (15-ounce) can  yellow corn, drained 1 (15-ounce) can black beans, rinsed and drained  2 to 3 pounds boneless, skinless chicken thighs Heavy cream (optional) Cayenne pepper (optional) Serving options: Shredded cheddar cheese, sour cream, tortilla chips, fresh cilantro   Directions: 1. Heat a few tablespoons of oil in a large...

This is the best sub to pizza ever. Ingredients: 1 tablespoon olive oil 3 zucchini, cut into 1/4-inch thick rounds Kosher salt and freshly ground black pepper, to taste 1/3 cup marinara sauce 1/2 cup finely grated mozzarella 1/4 cup pepperoni minis 1 tablespoon Italian seasoning Directions: Preheat oven to broil. Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste. Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis. Place into oven and cook until the cheese has melted, about 1-2 minutes. Serve immediately, sprinkled with Italian seasoning, if desired. From

Making these takes some time but it was worth it Ingredients: 2 cups dried pinto beans (about 3/4 lb) not canned beans. Must be dry 2 cans (14 1/2 oz each) chicken broth 2 celery ribs, diced 1/4 c diced onion 1/4 c diced green pepper 1 garlic clove, minced 2 bay leaves 1 tsp. ground cumin 1/2 tsp. rubbed sage 1/4 tsp. crushed red pepper flakes 2 cans (14 1/2 oz each) mexican diced tomatoes, undrained 1/2 tsp salt chopped fresh cilantro Directions: Sort and rinse beans with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour. Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour. Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionall...

He has a recipe for beef, chicken, a salsa and salad. I only made the beef kabob recipe. I will post the beef recipe and link to the rest of the recipes Ingredients: 1 1/2 lbs Flank Steak (slice 1-inch wide ribbons) 1 tblsp. fresh ginger, grated 2 garlic cloves, minced 1/4 cup EVOO 3 tblsp soy sauce Directions: For the Steak Kabobs: Thread the steak onto the soaked skewers. Whisk together the remaining ingredients until combined. Add the skewered steak and allow to marinade for 30 minutes. Remove steak from marinade just before ready to grill. Grill, turning once, for 2 to 3 minutes or until done. Allow the skewers to cool slightly before removing meat. Serve in lettuce cups with soy dipping sauce, kimchi, cilantro and Spicy Soy Dipping Sauce. To find the recipe for the dipping sauce or other meat click here

 This is Carla Hall's recipe for lemon herb crusted beef. I omitted the radishes, shallots, and making the gravy in the sauce pan. Ingredients: 4lbs Top Round Roast 3 Lemons (zested, plus more for garnish) 1/2 bunch basil (stems and leaves separated) 3 cloves garlic (finely minced) 1 bunch radishes (halved) 2 heads of garlic (halved through equator) 2 fennel bulbs (cut into wedges) 3 small shallots (peeled and cut in half) 1 large shallot (peeled and finely chopped) 1 cup white wine 2 tbsp. butter olive oil salt/pepper to taste Directions: Preheat oven to 375 degrees F. Cut the basil stems into 1-inch pieces. In a mortar and pestle, add the lemon zest, basil stems and garlic. Add about 1 tablespoon of salt and 1 teaspoon of black pepper. Pound to a paste. Add just enough olive oil to make a wet paste, about 1 tablespoons. Stir to combine.  Rub the roast with the basil lemon mix and let sit at room temperature to marinate for 1 hour. La...