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Both recipes are from the internet, but I forget where.

Chicken & Black Beans
1.5 lbs chicken breast, cut into bite size chunks
1 can black beans
5 cloves garlic, minced
Vegetable oil
1/4 tsp salt
1 Tbs cornstarch
1/4 cup water
1/4 tsp sugar
1/2 Tbs oyster sauce

Rinse and mash the beans. Mix with the garlic. Heat a pan over medium heat add a bit of vegetable oil. Add the beans and garlic. Cook 2 minutes. Add the chicken and salt. Cook until the chicken is browned.

Meanwhile mix the cornstarch with the water. Once chicken is browned add cornstarch mixture along with the sugar and oyster sauce. Cook until sauce thickens.

Slow Cooker Veggie Mix
20oz hash brown potatoes
16 oz green beans
1/4 cup chopped onion
1 tsp dried parsley
1 can (10.5 oz) cream of celery soup
1 can (14.5 oz) diced tomatoes

Mix together the parsley, soup and tomatoes in your slow cooker. Then add the onion, green beans and potatoes.

Cook on low for 6 to 8 hours.

The chicken was good, but next time I will add some pepper flakes to give it a bit more of a kick.

The veggie mix was average. It's a great mix and very easy to make, but needs a little something. The wife suggested going with some kind of Indian spice.

Both are easy and keepers.

Original recipe from the Food Network courtesy of Ingrid Hoffmann.

2 lbs of fish fillets (Pollack, Tilapia, etc.)
1 cup long grain white rice
2 cups low-sodium chicken broth
1/4 cup orange juice
1 lime, juiced
1/4 cup finely chopped fresh cilantro
2 garlic cloves, minced
1 tsp sugar
Salt and pepper to taste
2 cups salsa
15 oz can black beans, drained and rinsed
1 cup diced pineapple
Sliced limes

Cook the rice the with the chicken broth in the method like.

Preheat the oven to 400 F.

Meanwhile mix together the orange juice, lime juice, cilantro, garlic and sugar in a bowl. Add salt and pepper to taste. Rinse the fish and pat dry. Add the fish to the marinade. Let the fish marinate at least twenty minutes.

When the rice is done, place in a 3 qt baking dish and mix in the salsa, black beans and pineapple.

Place the fish on top and slice some limes to place on top of the fish. Bake in the oven for 30 minutes or until the fish is cooked through. Add some more cilantro for garnish.

This was very, very good. I used Pace Chunky Salsa of medium spiciness.

Used white rice this time around, but would be just as good with brown rice.

He likes to help himself now.

Pork & Coriander Stew
Receipe is from this book.
1.5 tablespoons coriander seeds
1/2 teaspoon fresh black pepper
olive oil
800 g (1lb 10oz) pork, cubed
1 tablespoon flour
1 large onion, thinly sliced
1.5 cups red wine
1 cup chicken stock
1 teaspoon sugar

Crush/grind coriander seeds. Combine with 1/2 teaspoon pepper with the pork. Marinate over night.

Toss the flour with the pork. Heat oil in a large frying brown and brown the pork. Remove from the pan and add the onion. Cook until the onion is golden brown. Return the pork along with the red wine, chicken broth and sugar. Season with salt to taste. Bring to a boil. Cover and reduce heat. Simmer for 1 hour.

Spicy Stir-Fried Corn
From this book.
2 tablespoons oil
1 stalk lemongrass (I didn't use this)
2 teaspoons minced garlic
1 tablespoon butter
1 medium onion, minced
4 cups corn (fresh or frozen..thawed)
1 cup vegetable broth
2 teaspoons lime zest
2 tablespoons fish sauce
Hot sauce to taste
2 tablespoons lime juice

Place the oil in a large pan over high heat. Add the lemongrass (or not). Add the garlic, butter and onion. Cook until begins to brown. Add the corn and cook until brown somewhat. Add the vegetable broth, stirring constatnly, for 2 minutes. Add the remaining ingredients and cook for 20 seconds more.

I forgot the hot sauce, but the corn was still great.

Gamja Jorim
2 potatoes
2 cloves garlic
1/2 onion - chopped
2.5 tablespoons soy sauce
1 tablespoon corn syrup
1 tablespoon sugar
1/2 cup water
seseam oil
seseame seeds

Cut the potatoes into 1" pieces.

Heat oil. Add garli & potatoes. After 5 minutes add onion. Keep stirring. Add water, soy sauce, sugar and corn syrup. Simmer on medium for 10 minutes. When potatoes are done, remove from heat and add seseame oil and seseame seeds. Stir and serve.