ADVANCED "BASICS"

 basic 'reed' stew: I cut up an herb-roasted chicken......sauteed a large, chopped vidalia onion in safflower oil, added the chicken, red bell peppers, cilantro, pepper, cooked black beans, a handful of walnut halves, chopped basil, croutons with Italian seasonings, chole masala (ground coriander, cumin, pomegranate seeds, dry mango, black salt, red chili, bay leaf, black pepper, clove, cinnamon, fenugreek leaves and black cardamon........) hot chili oil and fresh sliced ginger.........cook for 3 or 4 minutes, in a wok...........dish it up, and serve with a fresh, exotic salad of lettuces, radicchio, cilantro, endive, cashews dipped in honey and covered with sesame seeds, & a dash of Prelibato white balsamic vinegar with a splash of cashew oil.............don't forget a glass of nutty white wine.........yummy! for dessert......coconut gelato with lightly salted pine nuts..... & a cup of coffee with heavy cream........