1 pound ground chicken
4 cloves garlic
4 green onions, chopped
2 tablespoons peanut oil
4 small red chiles, finely chopped (Anaheims would be great)
3/4 cup basil leaves, chopped
2 tablespoons fish sauce

1/2 Cup rice wine vinegar
1/4 Cup white wine vinegar
1/2 Cup light corn syrup
2 1/2 Tablespoons fish sauce (Nuoe Mam)
6 Medium garlic cloves -- peeled
2 serrano or jalapeno chilis -- seeded and chopped
2 Tablespoons sugar
1 Cup fresh basil leaves lightly packed -- chopped

1 head sliced green cabbage
1 large sliced onion
3 Tablespoons olive oil
salt and pepper to taste
1 cup white wine

1/2 head cabbage, shredded
2-3 carrots, grated
2 teaspoons kosher or sea salt
1 onion, chopped, or more to taste
4 tablespoons rice vinegar
4 tablespoons salad oil (‘light' olive, canola, etc.)
1 tablespoon toasted sesame oil
1 teaspoon soy sauce
1 tablespoon mirin (Japanese rice wine for cooking), optional
Chopped cilantro
1/3 cup or less toasted sesame seeds, save some to garnish the top

If you try this salting method, you won't get runny coleslaw.

½ head cabbage, shredded
2-3 carrots, grated
2 teaspoons kosher or sea salt
1 walla walla onion, chopped, or more to taste
½ cup mayo or sourcream, or a mixture
2 tablespoons rice vinegar
Black Pepper

3 cups dry kidney beans (I used canned)
2-3 Walla Walla onion or leeks
4 cloves garlic, minced
1 bell or anaheim pepper, chopped
1-2 cups coarsely chopped green or red cabbage
1/2 cup diced red unpeeled potatoes
2 cups chopped tomatoes, or 10 oz. can tomatoes, with liquid
1 to 2 tbs chili powder
1/2 tsp cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth (I used broth)
salt and pepper to taste