Yum.

Spicy Moroccan Soup

2 breasts of Chicken

1 can chick peas

1 can diced tomatoes

32 oz. chicken broth

1 box cous cous

6 oz. shredded carrots

spinach

cumin

curry powder

cayenne pepper

cinnamon

*garam masala

Grill the Chicken, and in the mean time bring the carrots, chickpeas, tomatoes and chicken broth to a boil.  Add the spices.  I added about a teaspoon of everything except the garam masala i added 2 tablespoons.  I bought this at the local asian food store, it isn't necessary if you can't find it.  Once the pot is at a boil, lower the temperature and continue to cook until carrots are at your liking.  (AND if you don't have shredded carrots at hand, like I, I bought baby carrots and diced them).  Add the Chicken, Cous Cous and Spinach.  The spinach can be anywhere from 1 cup to the whole bag if you are like us and love spinach.  Take the pot off the heat and let cook 5 minutes.  Serve!  Easy as that, and it was good.

Beef Satay

Cilantro

2 cloves garlic

2 Tbsp. ginger

2 tsp. sesame oil

1/4 cup teriyaki sauce

1 lb. Sirloin cut into bite size pieces

Throw everything except the steak into the food processor.  Blend and toss the steak in the mixture.  Skewer the steak and grill.  Easy and tasty!