This time I substituted ketchup with ground
fresh chili paste by Hoy Fung Foods, Inc (in support for this company) and it was really good!
To make this recipe Whole30 Approved, simply replace the Ground
Fresh Chili Paste with Crushed Red Chili Peppers to taste!
Sambal Oelek, Ground
Fresh Chili Paste: this chili paste gives this recipe such a delicious flavor!
Not exact matches
1/4 cup
fresh lime juice 3 tablespoons creamy peanut butter 3 tablespoons low sodium soy sauce 3 tablespoons honey 1 tablespoon
chili paste with garlic (available in the Asian aisle).
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon
chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato
paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped
fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
4 Tbsp thai sweet
chili sauce 3 Tbsp peanut butter 1 tsp
fresh grated ginger 1 Tbsp honey 1 Tbsp red curry
paste 1 Tbsp sriracha 1/4 cup + 2 Tbsp coconut milk
I added a small tin of tomato
paste to it along with about 2 cups of
fresh spinach, some finely chopped almonds, grated asiago and hot
chili flakes and served it over brown rice pasta for a delicious, simple supper that tasted just like summer.
mix all of the ingredient in a bowl, add water to light
paste, deep tempe one by one to the
paste, then fried half done only, serve with
fresh cayene pepper or
chili sauce
spice
paste: 3 lemongrass stems, finely sliced, white part only 2 - 4 red
chilis, to taste 1/2 red onion, rough chopped 4 garlic cloves, diced 1 ″ piece of
fresh ginger, peeled & sliced 1/2 cup grape seed oil 2 tsp shrimp
paste 1 tsp ground turmeric 1 tsp sweet paprika
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)
Looks fabulous, this looks like it could be a main course for me, I love the
fresh ginger and the
chili paste in the dish.
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 Kosher
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 Kosher
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 Kosher
chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Shrimp in «made up sauce» which is some combination of olive oil, butter, garlic, spicy things (
fresh cayenne,
chili garlic
paste, sriracha), barbecue sauce or tonkatsu, herbs and sometimes green onions and sometimes lemon juice or a teeny bit of white wine.
Mix together the yogurt, cream, remaining garlic
paste, the chopped garlic, green
chili,
fresh coriander, salt,
chili powder, turmeric powder, garam masala powder, carom seed powder, chaat masala, roasted gram flour, vinegar and oil in a bowl.
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato
paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black pepper Pinch of
chili powder or cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped
fresh cilantro for garnish
-LSB-...] pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped
fresh basil 2 tbsp of date
paste or 1 tbsp of honey
Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for -LSB-...]
of boneless chicken, diced 1 1/2 tsp of
fresh ground or finely shredded ginger 1 tbsp of
fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped
fresh basil 2 tbsp of date
paste or 1 tbsp of honey
Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
Dressing 1 tablespoon finely grated lime peel 1/4 cup
fresh lime juice (2 limes) 3 tablespoons palm sugar or brown sugar 2 tablespoons fish sauce (such as nam pla or nuoc nam) 1 teaspoon hot
chili paste (such as sambal oelek) 1 teaspoon grated peeled
fresh ginger 2 tablespoons vegetable oil
Here I combined the
fresh tuna with spring onions, salty and spicy
chili garlic
paste, and soy sauce.
1 medium onion, sliced 1 tablespoon sliced
fresh ginger (4 - 5 slices) 2 tablespoon soybean
paste (doenjang) 1 dried red
chili pepper, seeds discarded (such as arbol) 2 dried shiitake mushrooms
Then she adds Asian seasonings like
chili paste,
fresh ginger root, garlic cloves, and scallions.
The first or second time I ever made a big batch of
chili on my own, I learned that it will take for - ever to thicken up the way I like it, unless I added a bit of tomato
paste (and that's a trick I learned from my Italian momma when I would help make marinara / bolognese sauce as a kid), and as I've gotten older, too much tomato doesn't agree with me like it used to, so I also add in beef broth (and a littttle
fresh lime juice) to cut the acid.
The stir - fry sauce comes together in a minute because you only need to shake soy sauce (or tamari or liquid aminos for a gluten free version) with rice vinegar, sesame oil, honey,
chili paste, and
fresh ginger in a jar.
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato
paste 1 teaspoon
fresh oregano (finely chopped) 1 teaspoon
fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red
chili flake (to garnish) 1/4 cup
fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
3 tablespoons extra-virgin olive oil 1/2 cup finely chopped red onion 1/4 teaspoon coarse sea salt 1/8 teaspoon cayenne pepper 1 large clove garlic, minced 1 cup diced, peeled peaches 1 cup tomato sauce 1/4 cup water 1/4 cup red wine vinegar 1/4 cup pomegranate molasses 3 tablespoons freshly squeezed lime juice 2 tablespoons tamari 2 tablespoons tomato
paste 1 - 3 tablespoons chopped chipotle
chili in adobo sauce 2 teaspoons minced
fresh sage
You can season the millet base with
fresh or dry herbs,
chili powder, tomato
paste or you can make it extra creamy with a little bit of nut butter.
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
A spring roll wrapper crisped and perfectly puffed in the microwave forms the adorable edible bowl for this delectable Thai - influenced layering of
fresh ingredients: limas cooked in coconut water; onion, eggplant, and garlic in a creamy peanut butter - red curry
paste sauce with a hint of Thai basil; Cucumber - Carrot Slaw; and, if you're feeling really decadent,
Chili - Mayo, chopped cashews or peanuts, and a sprig of Thai Basil.
Dressing 2 garlic cloves, minced 2 Tbsp
fresh ginger, minced 6 Tbsp rice vinegar 5 Tbsp tamari soy sauce 3 Tbsp Dijon mustard (or 1 Tbsp Chinese hot mustard) 2 Tbsp nut butter (I used almond butter) 2 Tbsp honey or other liquid sweetener 1 Tbsp hot
chili paste 3 Tbsp sesame oil 1/2 cup extra virgin olive oil Black pepper
And so, my
chili secret:
chili paste made
fresh from a combination of rehydrated dried
chili peppers, tomato
paste, plus extra spices like pimenton and cumin.
Cilantro garlic ketchup: 1/4 cup natural ketchup 2 - 3 tb
fresh cilantro, chopped 1 clove
fresh garlic, minced 1 tb sriracha or
chili paste
Filtered Water, Organic Wheat Flour, Organic Crushed Tomatoes, Organic Pasteurized Low - Moisture, Part - Skim Mozzarella (Organic Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Organic Pasteurized Cow's Milk Feta (Organic Pasteurized Milk, Organic Nonfat Milk, Salt, Cheese Culture, Enzymes, Calcium Chloride), Organic Spinach, Organic Red Onion, Organic Tomato
Paste, Organic Extra Virgin Olive Oil,
Fresh Yeast, Organic
Fresh Rosemary, Organic Cane Sugar, Sea Salt, Organic Spices (Oregano, Basil, Black Pepper, Granulated Garlic, Red
Chili).
Filtered Water, Organic Wheat Flour, Organic Crushed Tomatoes, Organic Pasteurized Low - Moisture, Part - Skim Mozzarella (Organic Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Organic Pasteurized Provolone (Organic Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Organic Parmesan (Organic Pasteurized Cultured Part Skim Milk, Cellulose, Salt, Enzymes), Organic Tomato
Paste, Organic Extra Virgin Olive Oil,
Fresh Yeast, Organic
Fresh Basil, Organic Cane Sugar, Sea Salt, Organic Spices (Oregano, Basil, Black Pepper, Granulated Garlic, Red
Chili).
1/4 cup almond butter 1/4 cup tamarind
paste 2 tablespoons freshly squeezed lime juice 1 tablespoon
fresh grated ginger 1 tablespoon maple syrup or honey 1/2 tablespoon olive oil 1 teaspoon soy sauce 1/2 small red
chili — seeded and minced (optional)
1/4 cup chopped flat leaf parsley 2 tablespoons chopped cilantro 2 tablespoons chopped fennel fronds 3 tablespoons red wine vinegar 3 teaspoons capers, rinsed and chopped 1/2 teaspoon anchovy
paste 2 cloves garlic, minced Pinch of
chili flakes 1/2 teaspoon good quality sea salt, plus extra 3/4 cup extra virgin olive oil, plus 2 tablespoons 1 1/2 pounds grass - fed beef flap meat, trimmed and cut into four portions
Fresh black pepper
Marinade: 2 garlic cloves, minced 2 tablespoons
fresh lime juice 2 tablespoons sweet
chili sauce 2 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon vegetable oil 1 lemongrass stalk, white part only, outer leaves removed, stalk thinly sliced (or 1 tablespoon lemongrass
paste) 1 1/2 to 2 pounds skirt steak 8 ounces Vietnamese wheat noodles, Chinese egg noodles, or ramen
I adaptedit a bit and used
fresh thai basil, ground koriander, cumin and
chili flakes instead of the curry
paste.
3 tablespoons olive oil 1 tablespoon all - purpose flour 2 cups chicken stock 10 ounces tomato
paste 1/4 cup
chili powder 1 teaspoon aleppo chile 1 teaspoon ground cumin 1 teaspoon dried oregano (or 1/2 teaspoon
fresh) 1/2 teaspoon Kosher salt
Sliced
fresh pineapple + drizzle of 1/4 teaspoon
chili paste mixed with 1/2 teaspoon honey and a pinch of powdered ginger
Spiced Tomato Soup: Instead of the
fresh thyme and basil, add 1 TBSP curry or
chili powder or 1 tsp smoked paprika (pimentón) along with the tomato
paste in Step
This Paleo Thai Beef Stir - fry recipe has tender beef, a Thai - inspired sauce and lots of
fresh Thai basil with
chili peppers, curry
paste, mint, kale,
chili oil, garlic, and butternut squash.
Add 4 cups of chopped
fresh tomatoes and 2 Tbsp of tomato
paste at the same time as the beans for a «
chili» on the fly.
Here I combined the
fresh tuna with spring onions, salty and spicy
chili garlic
paste, and soy sauce.
Sweet potatoes, beans, sesame seeds, coconut milk, black olives,
fresh mint,
chili, lime, green curry
paste, and smoked paprika are mashed and shaped into patties, doesn't it all sound just heavenly?!
Wild salmon is poached for just five minutes in a heady coconut - milk broth infused with Thai red
chili paste,
fresh ginger, and lime juice.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon
chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups
fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato
paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt &
fresh ground pepper to taste
For the sauce, I used
fresh squeezed lime juice (can sub two tablespoons of tamarind
paste plus six tablespoons of rice vinegar), reduced sodium soy sauce (can sub tamari sauce or coconut aminos), Truvia Brown Sugar Blend (can sub twice as much honey, coconut sugar, regular brown sugar, or sugar - free all - natural Sukrin Gold Brown Sugar), fish sauce (can sub vegan fysh sauce), and sriracha red
chili sauce (can sub one half teaspoon of crushed red pepper flakes).
You can also add some extra heat with a
chili paste or
fresh hot peppers.
Recipe: — 4 - 5 tablespoons natural peanut butter avoid the kind with palm oil — Juice of 1 lime — 1 clove garlic — 1 tablespoon (sweet) soy sauce — 1 tablespoon tamarind
paste — 1 tablespoon raw agave syrup (or maple syrup)-- Hot sauce / sambal or
fresh chili peppers to taste — 4 tablespoons of water and / or cocunutmilk