Shown below is a shot of the chicken breast in a baking pan with all the seasonings – thyme, basil and oregano, along with salt and pepper. We prefer range-free chicken because it is healthier than chicken raised conventionally. Preheat oven to 425°.

Place in the oven and bake for about 20 minutes. Adjust cooking time according to the weight of the chicken.

Serve hot with sliced vegetables. Below it is shown with sliced radish, cucumber and tomato.

Shown below is a photo of all the ingredients: starting in back and going left to right – chicken broth, fat free plain yogurt, cliantro (coriander), curry powder, turkey meat, onion, garlic clove, ginger root and Anaheim chili pepper. Start by cooking the brown rice. I like to use a rice cooker.

Next, cut up all the vegetables. Start by slicing the onion. This is a large onion so I am going to cut into quarters first.

Slice the onion into thin slices. This recipe works better with sliced onions rather than chopped onions. It makes for a better texture.

Now all the onions are sliced up…

Next, prepare the chili pepper by removing all the seeds and ribs.

Start by cutting off the end, then by slicing the pepper down the middle.

Scrape out all the seeds and ribs by hand.

Slice each of the pepper halves into long thin slices.

Arrange the slices into a bunch, then chop the pepper into small chunks.

Now the pepper is all chopped up …

Measure out the curry powder into a dish.

Measure out a cup of chicken broth …

Chop up the fresh coriander (cilantro). Fresh coriander goes bad real fast even when kept in the refrigerator, so only buy as much as you need.

Measure out the chopped coriander into a dish and set aside for now …

… Same thing for the yogurt … measure it out into a dish and set it aside for now …

Next, chop up the garlic clove and fresh ginger root. Here I am using a chopper, but you can do it just as easily with a good chef’s knife. Peel the ginger first.

Now the garlic and ginger is all chopped up ….

Cut the turkey meat into small bit sized chunks.

Now the meat is all chopped up and ready to go …

Now that the vegetables and meat have all been sliced and chopped and all the ingredients have been set aside in dishes, it’s time to cook. Start by adding the onions, chili pepper, garlic and ginger to a skillet. Add about 1/2 cup of water to the skillet. This is the fat-free way to cook it.

Cook over a medium flame stirring occasionally with a wooden spoon. Cook for about 10 minutes or so until the onions are soft and translucent.

Next, add the turkey meat …

… followed immediately by the curry powder. Keep cooking over a medium flame.

Stir everything together until the curry is evenly distributed and the meat is slighty seared. This should take about 2 minutes. Don’t overcook or burn the turkey.

Then add the chicken broth …

Cook for another 5 minutes or so. Again, don’t overcook the turkey. Cook until the sauce is of a smooth consistency.

Now turn off the flame and add the yogurt and coriander.

Stir everything together until all is thoroughly mixed. Now it is ready to serve.

Place some cooked brown rice into a bowl.

Cover with a serving of the cooked ginger turkey curry.

Shown below is a photo of the ingredients: One large yellow onion, four portobello mushrooms and six cloves of garlic.

First, chop the garlic … not too fine and definitely not minced.

Slice each mushroom into 3/4 inch slices.

Cutting crosswise, make additional 3/4 inch slices to make 3/4 inch cubes.

Then chop the onions.

Add the chopped garlic to the pan and sauté the garlic over a medium flame.

Add a tablespoon of olive oil and continue to sauté the garlic until it is soft and light brown in color.

Next, add the cubed mushrooms.

Then add the chopped onions, followed by the white wine.

Continue cooking for about 8 to 10 minutes.

Continue cooking until all the vegetables are soft and brown.

Serve immediately.

Shown below is a photo of all the ingredients. Starting in the upper right corner and moving counter-clockwise: crushed garlic, ground cumin, cayenne pepper, chili powder, onion, lime and dried pinto beans.

Start by cooking the pinto beans. Please see this post for complete instructions. After cooking the beans, use a masher to mash them while in the pot.

Chop the onions …

Place the chopped onions in a large skillet.

Measure out portions of the other ingredients and set them aside in dishes. Shown below (left to right): all the dry ingredients in the dish on the left (ground cumin, cayenne pepper, chili powder and salt), then crushed garlic in the middle dish followed by fresh squeezed lime juice in the last dish.

Sauté the chopped onions in water, gradually adding more water as necessary – about a tablespoon at a time – to keep the onions from sticking to the skillet or burning. After cooking for about 8 minutes, add the crushed garlic.

Continue to cook the vegetables for about 2 minutes more. Just infuse the flavors into the vegetables.

When the onions and garlic are cooked, add the mashed beans.

Use the masher or wooden spoon and continue to cook the vegetables and mashed beans together. After a minute or two, add the dry seasonings (ground cumin, cayenne pepper, chili powder and salt).

Continue to cook and stir the mashed beans with a masher or wooden spoon for another minute or two, then add the fresh squeezed lime juice.

Using the masher, thoroughly mix the fresh squeezed lime juice throughout the mashed beans. When everything is all mixed together, the refried beans will be done.

Here’s how to cook brown rice in a rice cooker. Start by measuring out the amount of rice you want to cook. I will be making 3 cups in this example.

Rinse the rice thoroughly – several times – until the rinse water is clear.

Strain the rice after each rinse … I will usually rinse about 5 or 6 times.

After rinsing, add water. The cooker has marks on the sides of the cooking pot. I will add water up to the 3-cup mark.

Place the cooking pot in the cooker. Here it is just before closing the lid.

Set the cooker for cooking brown rice and push the button to start cooking. This model has a red LED indicating that the rice is cooking and a yellow LED for the rice to "keep warm". Just before the rice is done, the yellow LED will flash, indicating that it is almost finished cooking.

When the rice has finished cooking, this model will beep out loud to alert you. Open the lid and fluff the rice as soon as it is done to allow excess steam to escape. Close the lid back down to keep warm.

Fluff the rice and serve.