INGREDIENTS
1 small onion, finely diced
1 pound ground beef
2 cloves garlic, minced
1/2 teaspoon EACH ground coriander, ground cumin, salt
1 teaspoon paprika
1 teaspoon garam masala
1/4 teaspoon cayenne pepper
1 (15-ounce) can petite diced tomatoes
1/2 cup water
1 cup frozen peas
2 teaspoons malt vinegar or apple cider vinegar
1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
4 chapatis, naan, or pitas, warmed

DIRECTIONS
1. In a large skillet, saute the beef and chopped onions until meat is no longer pink, and onion is translucent. Add the garlic and saute for another minute. Stir in the coriander, paprika, garam masala, cumin, salt, and cayenne, and cook for 1 minute.

2. Add the tomatoes, water, and frozen peas, and simmer, partially covered, for about 10 minutes until peas are tender.

3. Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis, naan, or pita bread.

INGREDIENTS
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
1 1/2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 teaspoon salt 

DIRECTIONS
1. In a small bowl, mix together all ingredients. Store in a tightly sealed container.
2. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup oil (olive, vegetable, or canola are best), 2 tablespoons water and 2 tablespoons of the dry mix, to make 8 ounces.

INGREDIENTS
(1) 14-ounce package smoked sausage, cut into 1-inch chunks (I use Hillshire Farm Beef Smoked Sausage)
2 cups fresh pineapple, cut into 1-inch squares
2 cups green bell pepper, cut into 1-inch chunks
1 large onion, cut into 1-inch chunks

Marinade
1/2 cup soy sauce
1/4 cup apple cider vinegar
1/4 cup canola oil
1/4 cup brown sugar
1 teaspoon minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard

1. Whisk together all marinade ingredients in a 8x8 baking dish. Add the sausage and vegetables, and stir to coat. Marinate for 1 hour.
2. If you're using wooden skewers, soak them in water while the sausage and vegetables are marinating, so they don't burn on the grill.
3. Alternate sausage, pineapple, pepper, and onion pieces on skewers. Reserve marinade. Grill over medium-high heat until sausage is hot throughout, about 5-7 minutes on each side. Baste several times with marinade during the grilling process. Serve over rice.

Add 3 chopped hard-boiled eggs to this salad, if you have them. They add flavor and richness, and are a good source of protein and nutrients.

INGREDIENTS
12 ounces (3 cups) elbow or small shell macaroni, cooked until just al dente (do not overcook!), and drained
2 (5-ounce) cans tuna, drained
1 cup chopped celery
1 cup frozen green peas, thawed
1 cup shredded cheddar cheese
1 to 1 1/2 cups Miracle Whip (this is an approximation. Start with the smaller amount, and adjust to achieve desired creaminess).
1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS
1. In a large bowl, combine all ingredients, using just enough Miracle Whip for the salad to be creamy. If made ahead, you may need to add more because the pasta will absorb some. Chill at least 1-2 hours before serving.

This recipe is delicious, and a great way to use up leftover cooked rice.

INGREDIENTS
6 large, green bell peppers
Salt to taste
1 pound ground beef
1/3 cup chopped onion
2 cloves minced garlic
Salt and pepper to taste
1 3/4 cups crushed tomatoes
1 teaspoon Worcestershire sauce
1 1/2 cups leftover cooked rice
2 (10.75 ounce) cans condensed tomato soup
Water as needed
1 cup shredded Cheddar cheese

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.

2. Preheat the oven to 350 degrees F. (175 degrees C). In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Stir in minced garlic and saute for about 30 seconds more. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, and Worcestershire sauce. Remove from heat.

3. Place peppers open side up in a greased, 9 x 13 baking dish. Fill with beef and rice mixture. In a medium bowl, combine tomato soup with just enough water to make it pourable (it should be the consistency of gravy). Pour over the peppers.

4. Bake covered for 25 to 30 minutes, until heated through. Top with cheddar cheese, and return to oven until cheese is melted and bubbly.