Honey and Cocoa Granola with Chocolate Chips (for Mallika)

5 cups rolled oats

1/2 cup unsweetened dried coconut

1 teaspoon ground cinnamon

1 tablespoon cocoa powder

3 tablespoons sugar

1/4 teaspoon salt

1/4 cup coconut oil or canola oil

1/2 scant cup honey (or agave)

1 teaspoon vanilla extract

1 cup mini chocolate chips

Heat oven to 340 degrees F.

Mix the oats, coconut, cinnamon, cocoa powder, sugar, and salt together in a large bowl.

In a small saucepan over medium low heat, warm the coconut or canola oil, honey and vanilla extract.  Pour over the dry ingredients and mix well.

Spread the mixture evenly onto a baking sheet (or 2 baking sheets) and bake for 20-25 minutes, stirring a bit near the halfway point.  The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.

Once the granola is visibly browned (about 23 minutes), remove from the oven and scoop into a bowl to let it cool.  Mix in the chocolate chips once the granola has cooled.  Place in a container that has an air-tight seal and it should keep for a few weeks.

From MinimalistBaker.com, with a few changes

Fluvuary Fiesta Soup! (Chicken and Sweet Potato Chili)

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1-2 sweet potatoes, peeled and chopped into half-inch cubes
1-2 tablespoons chili powder
1 tablespoon dried oregano
1 pound ground chicken
4 cups chicken stock
1 can white or black beans, drained and rinsed
1 cup frozen corn, thawed
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper

Heat oil in a large pot over medium-high heat.  Add the onion, garlic, bell pepper, and sweet potato.  Cook, stirring frequently, until the vegetables are slightly softened, about 10 minutes.  Stir in the chili powder and oregano, and cook, stirring, for 1 more minute.

Add the ground chicken and cook, stirring, until crumbled and combined with the vegetables.  Add the chicken stock and bring to a simmer, then cover and cook for about 15 minutes.

Add the beans, and cook for another 15 minutes uncovered.  

Add the corn, and cook for a few more minutes.  Season with salt and pepper, adding more salt to taste.  

Serve, with any of the following - sour cream, avocado, scallions, cilantro, cheese, and/or cornbread, as desired.

Serves 4 to 6.

Assembled from Eating Well blog (Chicken Chili with Sweet Potatoes) and Goop (Turkey and Sweet Potato Chili) and me!

Cabbage and Sausage Soup

1/2 tablespoon olive or vegetable oil

1 pound chicken sausage, cut into 1/4-inch slices

1 tablespoon butter

2 carrots, peeled and thinly sliced

1 medium sweet onion, chopped

2 cloves garlic, minced

1 small head green cabbage, chopped

2 medium potatoes, peeled and cut into 1/2-inch cubes

4 cups chicken broth
1 tablespoon packed brown sugar

1/2 teaspoon black pepper

1/4 teaspoon caraway seeds, optional

1/4 teaspoon dried thyme

1/3 cup heavy cream

Heat oil in a Dutch oven.  Add sausage and cook until browned.  Remove with a slotted spoon and set aside.  

Add butter to the grease in the Dutch oven and cook carrots and onion over medium-heat until soft.  Add garlic and  cook 1 minute.  Add cabbage and cook and stir for a minute or two, until the cabbage wilts somewhat.  

Add potatoes, chicken broth, and brown sugar.  Bring to a simmer, cover and cook until potatoes are soft.  

Add sausage, black pepper, caraway seeds, thyme, and heavy cream.  Bring to a simmer.  Serve.

Serves 4 to 6.

From Spicy Southern Kitchen blog

Beetroot Shami Kebabs

550 grams raw beetroot
225 grams soft paneer, preferably homemade
2 tablespoons lemon juice
1 1/2 inches ginger, peeled and grated
3 cloves garlic, minced
2 green chillies, finely chopped
1 teaspoon garam masala
1 1/2 teaspoons salt
4 tablespoons chickpea flour/besan
30 grams fresh coriander, finely sliced
1 medium egg, or egg substitute (such as 2 tablespoons arrowroot mixed with 2 tablespoons water), or omit

Canola oil

Trim the tops and tails from the beetroot, place in a pan of cold water on a medium heat, bring to a boil and cook until tender and a knife slides easily through them.  Depending on their size, this could take from 40 minutes to 1 hour.  Drain and leave to cool, then slip the skins off using your fingers or the back of a knife (wear rubber gloves if you don't fancy having pink hands).  Mash the beets as finely as you can.

Pop the beetroot mash into a frying pan over medium heat and stir-fry for about 5 minutes.  Crumble the paneer into the beetroot, add the lemon juice, ginger, garlic, green chillies, garam masala and salt, and stir for another couple of minutes.  Take the pan off the heat, add the chickpea flour and coriander, and mix really well.  Leave the mixture to cool down, then add the egg and mix thoroughly.  

Lay a sheet of greaseproof paper or foil on a flat surface.  Take an egg-sized bit of the mixture, roll it into a ball, then flatten it into a patty around 2 or 2 1/2 inches in diameter.  Place on the foil and repeat with the rest of the mixture, to make about 18 kebabs in total.

Put a teaspoon of oil into a non-stick frying pan on a high heat.  When hot, add 4 kebabs and fry for around 1 1/2 minutes on one side.  Turn and fry for another 1 1/2 minutes or until crispy.  Repeat with the rest, then transfer to a serving plate.  

Makes 18, serves 6.

From Fresh India by Meera Sodha, with very minor change

Note: Can be served with raita, or with tamarind chutney.