Sentences with phrase «chili scallion oil»

Asian Noodle Chicken Vegetable Salad with Chili Scallion Oil is a healthy recipe with plenty of flavor perfect for lunch or dinner.

Drizzle with desired amount of Chili Scallion Oil or serve Chili Scallion Oil on the side to customize each plate to desired spiciness.

Not exact matches

Then we make a sauce to pour over the chicken (that's why we need the chicken to be super crispy) with ginger, garlic, scallions, fermented chili paste, soy sauce, agave nectar, rice wine vinegar, a touch of sesame oil, and black garlic.

Next, I added a mixture of fish sauce, sesame oil, garlic - chili paste, rice vinegar, and honey to the rice and topped it off with kimchi, pickled carrots, radish slices, sunflower sprouts, scallion, and cilantro.

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1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced

Add the chopped scallions, chopped ginger, green chili, 2 tablespoons of olive oil to a food processor and process until you get a coarse green paste.

ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to sCHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to schili sauce (to serve) 1 lime (cut into wedges, to serve)

4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)

1 tablespoon olive oil 1 yellow onion, chopped 1 bunch of scallions, chopped to white ends 1 can (15 oz) no - salt added pinto beans 1 can (15 oz) no - salt added kidney beans 1 can (15 oz) tomato sauce 1/4 cup to 1/3 cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red wine vinegar 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon oregano 6 whole - wheat buns

8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon KosherCHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosherchili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosherchili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish

Ingredients 4 soft shell crabs 1 cup milk 1 cup flour 2 tablespoons oil 1 tablespoon butter 1 teaspoon chili flakes 1 pound fresh squid ink (or regular) linguine 2 shallots, thinly sliced 1 bunch scallions (about 8), thinly sliced, white and green parts divided 1 head Napa or Chinese cabbage, thinly sliced (about 4 cups) 1 cup cilantro ginger pesto

1 pound dried and skinless fava beans (broad beans), soaked for 24 - 48 hours 2 teaspoons cumin 1 teaspoon ground coriander cayenne pepper or chili pepper (optional, to taste) salt & pepper 1 teaspoon baking soda 1 cup parsley 1 cup cilantro 2 leeks, white and green parts 6 scallions, finely chopped 6 garlic cloves, minced 3/4 cup sesame seeds (optional) frying oil (I used peanut oil)

3 Tablespoons Vegetable Oil, Divided 1/2 Pound Shrimp, Cleaned & Coarsely Chopped 5 Scallions, Chopped, White & Green Parts Separated 1 to 1 1/2 Cups Chopped Kimchi 1 to 2 Tablespoons Gochujang (Korean Chili Paste) 4 Cups Cooked Brown Rice 1 Teaspoon Sesame Oil 2 Teaspoons Soy Sauce Salt & Pepper 4 Eggs, Scrambled Optional Topping: Finely Sliced Seaweed

in a medium bowl, combine the chicken, ponzu sauce, sesame oil, chili garlic sauce, ginger, scallions, and salt, and pepper.

ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optiCHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optichili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)

To make the aromatic chili oil, heat the oil in a small pan over medium heat, along with the star anise, cinnamon stick, ginger, white part of scallions, fennel seeds, and Sichuan peppercorns.

1 pkg Nasoya ® TofuBaked, Sesame Ginger, diced into cubes 1/2 cup brown rice, cooked 1 tbsp olive oil 1/4 cup onion, medium mince 1/2 cup red bell pepper, chopped 1 tsp paprika 1 tbsp chili powder 1/4 tsp cayenne pepper 1 can (15 oz) black beans, drained and rinsed 1/2 tbsp salt, kosher 1 can (15 oz) tomatoes, diced with juice 1/2 cup frozen corn 1 tbsp scallions, chopped 8 tortillas Sofrito sauce 8 oz avocado, skinned and diced

ingredients BISCUITS: 2 and 1/2 cups self - rising flour 1/2 teaspoon Kosher salt 1/2 teaspoon baking soda 6 tablespoons unsalted butter (chilled) 1 and 1/4 cups buttermilk SAUSAGE GRAVY: 1 tablespoon olive oil 1 pound sage breakfast sausage (casing removed) 1 small onion (peeled and small diced) 2 and 1/2 tablespoons all purpose flour 2 cups chicken stock 3/4 cup heavy cream 1/4 teaspoon chili flakes (plus more to taste) 3 scallions (root ends removed, thinly sliced) 1/3 cup parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons unsalted butter (melted)

1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions

12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles

ingredients TRIPLE MEAT BREAKFAST BREAD PUDDING 3 tablespoons olive oil (divided) 1 (12 - ounce) package thick cut bacon 1/2 pound loose sweet Italian sausage 1/2 teaspoon chili flakes 1 cup ham (diced) 4 large eggs 2 cups whole milk 6 - 7 slices day - old sandwich bread (cubed, Pullman loaf) 4 scallions (root ends removed, thinly sliced) 2 cups fresh sharp cheddar (shredded) maple syrup (to serve, optional) Kosher salt and freshly ground black pepper

1/4 c. water 1 t. cornstarch 1/3 c. soy sauce 1/3 c. brown sugar 1/4 c. vinegar 1 T. sesame oil 1/4 t. (or more to taste) red chili flakes 1 t.chili oil 2 cloves garlic, minced or pressed 1/2 t. minced or grated ginger 1 T. green onion or scallions

ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest

ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pepper

Add remaining oil to skillet, along with garlic, ginger, white parts of scallions and dried chili peppers.

What's in it: 8 oz quick cooking farro (I suppose you can use the non quick kind as well) 2 cups roughly chopped heirloom tomatoes Vegetables for grilling (I used eggplant, summer squash, scallions, corn, and peppers) 2 large cloves garlic Fresh basil Olive Oil Balsamic vinegar Salt & Pepper (and maybe some chili flakes) Optional: cheese of your choosing (goat, parmesan, or feta would all be great)

1 cup uncooked quinoa, rinsed and drained 2 cups water 1 tablespoon canola oil 1 Thai chili, thinly sliced 2 garlic cloves, minced 4 scallions, thinly sliced, white and green parts separated 4 ounces shiitake mushrooms, sliced 1 head broccoli (about 3/4 pound), cut into florets 1 red pepper, thinly sliced 1/4 cup low - sodium soy sauce 1 teaspoon sesame seeds

Garnish with chopped cilantro, scallions, and chili oil.

Top with scallion greens and drizzle with more chili oil.

For the sauce: 4 tablespoons soy sauce 3 tablespoons Chinkiang Black Vinegar 1/2 tablespoon sugar 4 tablespoons homemade Sichuan Chili Oil (both the oil and flakes) 2 garlic cloves, finely grated 1/2 teaspoon finely grated fresh ginger 1 tablespoon minced scalliOil (both the oil and flakes) 2 garlic cloves, finely grated 1/2 teaspoon finely grated fresh ginger 1 tablespoon minced scallioil and flakes) 2 garlic cloves, finely grated 1/2 teaspoon finely grated fresh ginger 1 tablespoon minced scallions

The Slightly Firmer (But Still Soft) Stuff I eat a ton of this: cold, drizzled with soy sauce and sesame oil and garnished with chopped scallions and ginger; warm, I cube it and toss it into soups and stews — particularly in mapo tofu, the Sichuan classic where it's paired with chili bean paste and ground pork.

Garnish the plate with chili oil, scallion oil, and cilantro.

Divide among bowls; top with eggs and scallions and drizzle with a little chili oil.

Menu highlights also include Hot Catfish, fried and covered with hot spice and chili oil and served on a bed of collard greens with tartar sauce; Grilled Shrimp & Grits, served with charred scallion - jalapeño butter and fresh scallions; Smoked Pulled Pork, smoked for 17 hours before being pulled, seasoned and coated with BBQ sauce; and Bacon N Biscuits, smoked and braised in onion and celery, chilled, cut thick and grilled three times, then served with buttermilk biscuits, grilled onions and pimento relish.

In a medium size non-reactive bowl, combine Ahi, soy sauce, scallions, sesame oil, sesame seeds, and chili pepper; mix well.

Add the oil, squash, beans, scallions and sliced chili to the pan.

Next add your kale, egg if you desire, and garnish with fried garlic, scallions, sesame seeds, red pepper flakes, nori strips, and a drizzle of hot chili oil.

4 cups filtered water 2 tbsps white miso 1 tsp olive oil 1 tbsp ginger, minced 1 cup sliced cremini mushrooms 1 tbsp toasted sesame oil 1 baby bok choy, leaves separated, stalks thinly sliced 6 oz brown rice or buckwheat soba, cooked according to package directions 1 lime 2 scallions, thinly sliced 1 tbsp cilantro, chopped red chili flakes

1 medium sized yellow onion 2 inches fresh ginger 3 quarts chicken stock (or 1/2 chicken stock, 1/2 seafood stock if you have it) 1 ounce dried shiitake mushrooms 1 tablespoon soy sauce 1 tablespoon fish sauce 1 teaspoon sesame oil 1 tablespoon black peppercorns 3 bulbs bok choy, quartered and washed (or Chinese broccoli) 24 - 30 shrimp and pork wontons 1 package Chinese egg noodles 1 pound Xá Xíu (char sui), sliced 1/2 cup sliced scallions fresh cilantro 1/2 cup fried shallots Sichuan chili oil

Ingredients: 75 ml water 3 tablespoons (45 ml) creamy unsweetened almond butter 1 tablespoon (15 ml) coconut aminos 1 teaspoon (5 ml) chili sauce or hot sauce 2 tablespoons (30 ml) coconut sugar 1 garlic clove, minced 1/2 lime, juiced 2 tablespoons (30 ml) Avocado Oil 1 egg, * whisked (optional) 1/2 sweet onion, chopped 3 tablespoons (45 ml) chopped nuts (of your choice) 3 tablespoons (45 ml) scallions, chopped 2 medium zucchinis, spiralized

tablespoons extra-virgin olive oil 2 pounds ground chicken breast 2 tablespoons chili powder 2 teaspoons ground cumin 1/2 red onion, chopped 1 (15 - ounce) can black beans, drained 1 cup medium heat taco sauce or 1 (14 - oz) can stewed or fire roasted tomatoes 1 cup frozen corn kernels Salt 8 (8 inch) flour tortillas 2 1/2 cups shredded Cheddar or shredded pepper jack 2 scallions, finely chopped

2 cloves garlic 1/2 cup tahini 2 tsp maple syrup 1T brown rice or apple cider vinegat 1/2 cup kukicha tea or any plain tea 1 tsp chili oil 3 scallions

Go - to meal: Kimchi jjigae It's a Korean stew made of kimchi, tofu, chili pepper, pork belly, red pepper paste, sesame oil and scallions, and it's pretty low - cal, too.