Not exact matches
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry
powder 1 tsp
chipotle pepper
powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2
Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1
Tbsp Red Boat Fish Sauce 1
Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
Add 2
tbsp olive oil to the pan over medium - high heat and add tofu and sprinkle with remaining chili and
chipotle powder.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1
chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango
chipotle bacon: 1/4 cup adobo sauce from canned
chipotle 1/2 cup peach mango jam, melted 2
tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic
powder 1/2 tsp onion
powder Preheat grill to medium heat.
4 cups grilled corn 1/2 cup red onion, diced 2 cups cherry tomatoes, quartered 1/4 cup chopped cilantro 1/2 cup crumbled goat cheese Dressing: 1/4 cup lemon juice 1/2 tsp lemon zest 1 tsp cumin 1 tsp
chipotle chili
powder 3
Tbsp olive oil
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned
chipotle chilies in adobo (& 1
tbsp juice) 2
tbsp chili
powder 1
tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with
chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4
Tbsp unsalted butter, softened 2 tsp minced
chipotle chiles in adobo sauce or 1 tsp dry
Chipotle chili
powder 1 tsp grated orange zest 2
Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin
powder 1 tsp
chipotle powder Juice of 1 lime 1
Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2
Tbsp avocado oil or any high heat cooking oil of your choice
1 lb of raw shrimp 1
tbsp of olive oil 4
tbsp of butter or ghee (or more olive oil) 1
tbsp of minced garlic 1/2
tbsp of lemon juice 1
tbsp of orange juice Dry
chipotles or
chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp of dry oregano Fresh Parsley or cilantro for garnishing
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin
powder 1 tsp
chipotle powder Juice of 1 lime 1
Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions... Read more →
Variations for Glaze: Add 1 - 2
Tbsp liqueur, or 2
Tbsp wasabi
powder, or 1
Tbsp pureed ginger, or 1 -2
Tbsp minced
chipotle peppers.
Use 2 tsp
chipotle powder, plus 1
tbsp tomato paste
seasoning of your choice (I used cumin and smoked
chipotle powder) 1
Tbsp.
i only managed to salvage it by adding another egg white, 1 / 4c of cocoa, 1
tbsp lemon juice and tones of cinnamon and
chipotle chilli
powder.
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano pepper, cut in half, seeds removed 1 red bell pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1
Tbsp paprika 1/2 tsp
chipotle chili
powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
Ingredients: 4 medium sweet potatoes 2 tablespoons olive oil 2 tsp salt 2
tbsp maple syrup 1/2 c pecan pieces 1/8 tsp
chipotle chili
powder (or regular chili
powder)
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2
Tbsp unsalted butter 2
Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2
chipotle peppers in adobo sauce, finely chopped 1 to 2
Tbsp chili
powder (more or less to suit your taste) 1
Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
Ingredients 1 8 - ounce can reduced - sodium tomato sauce 1 4 - ounce can chopped green chiles, drained 3
Tbsp cider vinegar 2
Tbsp honey 1
Tbsp sweet paprika 2
Tbsp tomato paste 1
Tbsp Worcestershire sauce 2 tsp dry mustard 1 tsp ground
chipotle chile
powder 1 tsp Kosher salt (only use 1/2 if using regular table salt) 1/4 cup brown sugar 3 cloves garlic, minced 2 pounds boneless, skinless chicken breasts 1 small onion, roughly chopped
for pilaf: 2 - 3 cups cauliflower florets, most of the stem removed juice of 1 lime 1
tbsp extra virgin olive oil 1/4 cup raw pumpkin seeds + extra for garnish handful of chopped almonds 1/2 tsp dried
chipotle powder salt and pepper 2 sprigs of mint, leaves chopped
I had to make a few small adjustments — I used only 1
TBSP of oil to lower the calories, kidney beans instead of pinto (they were cheaper), regular chilies instead of
chipotles (you can't get
chipotles in adobo here in the UK unless you order them online... You can get the dried ones a little more easily, but I already had fresh chilies on hand), coriander
powder instead of seeds since I had no seeds, and I added a dash of liquid smoke to make up for the lack of
chipotle smoke.
Serving size 2 muffins for women 2 lbs ground turkey (or chicken) 3 egg whites 1 cup quick cooking oats 1/2 tsp ground cumin 1/2 tsp dried thyme 2 tsp dry yellow mustard 2 tsp black pepper 2 tsp
chipotle pepper spice 1 tsp salt 2
tbsp garlic
powder (2 cloves minced) 1 small onion (finely chopped) 2 celery stalks (finely chopped)