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
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly
chopped 1 small bell pepper — seeded and roughly
chopped 1 medium cucumber — peeled and roughly
chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly
chopped about 1/4 small
red chili pepper or more to taste — seeded, or 1/4 teaspoon
red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery,
chopped 3 medium size tomatoes, roughly
chopped 1/2 cucumber, roughly
chopped 2
red bell peppers, roughly
chopped fresh ginger, about 1 inch, peeled and minced 1/2
chili pepper juice from 2 limes handfull of fresh basil salt & black pepper
Main Dishes / Entrees: American
Chop Suey Apple, Cheddar, and Bacon Quesadillas Arugula, Caramelized Onion and Goat Cheese Flatbread Pizza Asian Sesame Beef Skewers Autumn Orzo with Caramelized Vegetables Bacon + Kale Quinoa Fried Rice Bacon Fried Rice Baked Chicken Meatballs with Caramelized Tomato Glaze Baked Macaroni and Cheese Beef and Three - Bean
Chili Chicken and Dumplings Chicken Broccoli Alfredo Stuffed Shells Chicken, Cheddar + Wild Rice Casserole Chicken Enchilada + Black Bean Rice Bake Chicken Florentine Chicken Pot Pie Chicken Sausage Skillet with Sweet Potatoes, Brussels Sprouts, + Apples Chicken, Spinach + Pepper Jack Enchiladas Chicken Tamale Casserole Chicken - Zucchini Meatballs -LCB- Paleo -RCB- Chorizo and Chicken Paella Creamy Avocado Pasta Creamy Fettuccine with Corn and Arugula Crispy Coconut Chicken Falafel Burgers -LCB- Vegan -RCB- Fresh Carrot Pasta Grilled
Chili - Lime Chicken Grilled Chimichurri Skirt Steak Healthier
Chili - Cheese Macaroni Honey - Chipotle Turkey Meatballs Hoppin» John Jalapeño Bacon Macaroni + Cheese Kung Pao Tofu Lightened - Up Fettuccine Alfredo Lighter Chicken Enchiladas Meatballs with Parmesan and Parsley Mexican Pulled Pork (Carnitas) Middle Eastern Kofta Kebabs Moroccan - Spiced Spaghetti Squash with Chickpeas My Favorite Turkey Burgers New Mexican Rubbed Pork Tenderloin with Bourbon - Ancho Sauce One - Pot Spicy Chicken + Rigatoni One - Pot Tomato, Basil, + Chicken Pasta One - Pot Tortellini with Sausage, Spinach + Peas Orecchiette with Chicken Bolognese Parsnip + Rosemary Risotto Pasta With Carrots, Risotto - Style Pasta With Fresh Summer Tomatoes, Basil, + Parmesan Pasta with Kale and Walnut Pesto Pasta With Lentil «Bolognese» Pasta with Pumpkin - Sage Cream Sauce Pasta With Tofu «Bolognese» -LCB- meat - free + vegetarian -RCB- Pork and Hominy Stew Puff Pastry Pizza Quick
Red Beans + Rice With Sausage Rice + Beef Stuffed Peppers Roast Chicken with Herb Butter Shepherd's Pie Simple Beef and Broccoli Simple, Delicious Spaghetti + Meatballs Southwestern Skillet Chicken
Chili Macaroni Spaghetti With Oven - Roasted Tomatoes + Caramelized Fennel Spicy Chicken + Caramelized Onion Quesadillas Spicy Sausage Bolognese Spinach + Ricotta Stuffed Pasta Shells Spring Vegetable Pasta With Lemon and Herbs Thin Crust Pizza -LCB- the best EVER! -RCB-
1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t
Chili Flakes) 1 / 2t Salt 1 / 3C
Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of
chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot,
chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped into large chunks 2 Medium courgettes,
chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice
Chopped fresh parsley t
Chopped fresh parsley to serve
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon
chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small
red & / or green bell pepper,
chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
Spicy Mexican Burgers 1 pound ground beef 1 teaspoon cumin 1 tablespoon
chili powder 1/4 cup
chopped cilantro 4 slices Pepperjack cheese sliced
red onion jalapeno peppers sliced avocado 4 hamburger rolls
-2 medium beets, peeled and cut into paper thin slices -1 small
red onion, thinly sliced -3 tbsp sherry or
red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp
chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly
chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
Naughty Irish Stew Pan-Fried «Lamb»
Chops with Harissa Pot of
Chili Seitan and Vegetable Roulade Seitan Brew Stew Seitan Cacciatore Seitan Cutlets with Avocado Sauce Seitan Cutlets with Magic Sauce Seitan Steaks Seitan Tips with Mushrooms and Miso Seitan with Marsala Peppercorn Cream Seitan with Roasted
Red Pepper, Soyrizo and Sweet Pea Sauce Serengeti Spaghetti with Tofu Sesame Seitan and Scallion Kebabs Simple Seitan Stew with Fire - Roasted Tomatoes Skillet Fillets with Shallots and Green Beans Snap!
Perfect Summer Pasta 1 lbs Angle Hair Pasta 2 Pints Cherry Tomatoes 5 — 6 Cloves of Garlic, finely
chopped 1/2 tsp
Red Chili Flakes 15 — 20 Basil Leaves, Julienned 1/4 Cup of Good Quality Extra Virgin Olive Oil 1 Cup Freshly Grated Parmesan Cheese 1 tsp Kosher Salt
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2)
chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and
red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1
red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves,
chopped or pressed through a garlic press 1/2 cup Italian parsley,
chopped 1/3 cup
chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of
chili powder 3 mini sweet
red and / or orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely
chopped jalapenos 1/3 avocado, cubed 1 teaspoon
chopped fresh cilantro
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut,
Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cr
Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium
red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cr
red bell peppers,
chopped 1 large onion,
chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans
chili beans, drained 2 cups frozen corn kernels 1 tablespoon
chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving:
chopped green onions, shredded cheddar cheese, sour cream
2 chicken breasts 1 head broccoli,
chopped 1 (15 oz) can chickpeas, drained and rinsed 1 cup frozen corn olive oil kosher salt and freshly cracked black pepper
red chili flakes 6 cups baby arugula 1 cup cherry tomatoes, cut in half 2 cups cooked quinoa 1/2 cup diced white cheddar cheese Fresh chives for garnish
tastes even better with hot
red chili we add full ones without
chopping them.
1 lb linguini 4 tablespoon olive oil 1 garlic clove, minced 1 tin (2 oz) anchovies 1/2 tsp crushed
red pepper
chili flakes 2 boxes Gorton's Maryland Style Crab Cakes (4 crab cakes total) juice and zest of hakf a lemon 1/2 cup
chopped flat leaf parsley salt and pepper to taste
Yummy a little maguro or salmon
chopped into bite size pieces, some seaweed salad, a little soy sauce, sesame oil,
red chilis (if you like spicy), green onions, and some furikake.
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp
chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried
red chilis 1/2
red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil,
chopped
Garnish with
red chili (if using),
chopped cilantro and a squeeze of lime and a bit more soy sauce if desired.
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves,
chopped 1 tablespoon
chopped ginger 1 small shallot, finely minced 1 serrano
chili,
chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of
chili pepper flakes (I used bird's eye
chili flakes, which is hotter than regular
red pepper flakes.
Ingredients: 2
red onions, finely
chopped 2 cloves of garlic, finely
chopped Glug, love Jamie's term, of olive oil 2 teaspoons of cumin 2 teaspoons of cinnamon 1 teaspoon of oregano 1/4 teaspoon of cayenne pepper 1/2 teaspoon of dried
red chili flakes Salt and pepper to taste 1 15 oz of canned tomatoes 1 fresh tomato 1/2 bottle
red wine 1 can of black beans, drained and rinsed 1 can of
red kidney beans, drained and rinsed 1 large portobello mushroom, roughly
chopped 5 large shiitake mushrooms, roughly
chopped
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch),
chopped Fresh dill (1/2 bunch),
chopped Fresh chives (1 bunch), finely
chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini
Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean
chili powder to season the veggies — to taste (not seen here but used.
2 tbsp extra virgin olive oil 2 tsp
red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks
chopped sideways 2 spring onions Spices: curry,
chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice
Because its a meat only
chili, I added 1/2 cup black beans, 1/2 of a zucchini, 1/4 cup
chopped red pepper and 1/2 ounce of cheese.
3 Cup Water 1 Cup whole grain Emmer Farro 1/2 Cup Olive Oil to taste 1/4 Cup
Red Wine Vinegar to taste 1/2 Cup
Chopped Red Onion 1/2 Cup
Chopped Celery or Fennel 1/2 Cup
Chopped Carrot 1/2 Cup Peeled & Seeded Cucumber 1/2 CupTomatoes, Seeded &
Chopped Handfuls of
Chopped Arugula 2 Cloves Finely
Chopped Garlic 1 Small Fresh
Red Chili Pepper 2 Tablespoons of Capers, drained 1/4 Cup Flat Leaf Parsley 1/4 Cup Basil or Mint
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon
chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups
chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon
red wine vinegar sea salt & ground black pepper, to taste
FOR
CHILI LIME BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely
chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably
red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoon salt
• 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
1 Steak Salt and pepper 1 cup lightly packed flat leaf parsley,
chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp
chili pepper flakes 2 tbsp fresh oregano leaves,
chopped 1 tbsp fresh cilantro,
chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or
red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp
chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
In any case add the
chopped tomatoes,
red chili paste, and lentils cook for 20 minutes (much longer and things will get mushy and overcooked).
I went on to get the ingredients together and
chopped my vegetables, including a
red chili pepper.
Tomato Sweet Basil Sauce 2 tablespoons extra virgin olive oil 1 small onion, diced 6 garlic cloves, minced 2 bay leaves pinch
red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2 tablespoons full - bodied
red wine 2 (796 mL) cans organic diced tomatoes (or 12 - 15 diced fresh tomatoes) 1 oz (handful) fresh basil,
chopped 1 teaspoon brown sugar
Mint,
chopped 1 Thai
Red Chili, slivered 1 tsp.
3 C Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic, roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button Mushrooms,
chopped 2
Red Onions,
chopped 5 Carrots, sliced thin 4 Large Zucchini,
chopped small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp
Chili Pepper Flakes 1 Tsp Cinnamon
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
1 1/2 c brown lentils, rinsed and picked through 6 c low sodium vegetable stock 4 garlic cloves, smashed 1
red chili, diced 1/4
red onion, diced 5 sprigs fresh thyme, roughly
chopped 2 slices wholegrain bread, roughly diced, or 1 1/2 cups freshly made breadcrumbs Salt and pepper, to taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain flour
homemade stock: 1 - 2 kosher chicken carcasses, depending on how big they are 3 large carrots, washed, tips trimmed and rough
chopped 3 stalks of celery, washed and rough
chopped 6 lemongrass stalks, trimmed and slightly bruised 2 ″ knob of ginger, slightly smashed 3 - 4 garlic gloves, whole but slightly smashed handful of kefir lime leaves 1 small - medium onion, quartered 3 - 4
red thai
chilis, whole and scored palm - full of whole black peppercorns water
Ingredients: 2 cans Bush's Black Beans, rinsed and drained 2 cans Bush's Cannellini Beans, rinsed and drained 2 cans Bush's Pinto Beans, rinsed and drained 1 can
chopped green chilies, do not drain 1 jalapeno
chili pepper, seeded and finely
chopped 1
red bell pepper, cored, seeded and finely
chopped 1 green bell pepper, cored, seeded and finely
chopped 1 small
red onion, finely
chopped 2 - 3 stalks celery, finely
chopped 1 bunch cilantro leaves, finely
chopped 1 - 2 avocados,
chopped (optional)
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
Then add carrot, capsicum, cauliflower, tomato puree,
chopped green chilies,
red chili crushed,
red chili powder, oregano, salt, pepper and worcestershire sauce.
The
chili plant grows to be about 3 feet tall and the produces an ornamental, vertical growing green to
red high yielding
chili chop.
3 pounds
chili meat 15 - ounce can tomato sauce 1 cup water 1 teaspoon Tabasco sauce 3 heaping tablespoons
chili powder or ground chile peppers 1 heaping tablespoon oregano 1 heaping teaspoon comino powder (cumin) 2 onions,
chopped Garlic to taste 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon paprika 12
red peppers 4 or 5 chile pods 2 heaping tablespoons flour
Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely
chopped sea salt and freshly ground black pepper — to taste 1 small
red chili pepper
This recipe starts out by cooking
chopped onions, along with a clove of garlic and a diced
red pepper in a bit of olive oil and a little ground cumin and
chili powder.
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
1
red bell pepper, diced 1 onion, diced 2 cloves garlic,
chopped 1 15 - ounce package firm tofu, drained 1 tablespoon
chili powder 1/4 teaspoon crushed
red pepper (or to taste) 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 teaspoon cumin Salt and pepper, to taste 4 tortillas Salsa Avocados (optional) Rice (optional) Beans (optional) Dairy - free cheese (optional)
* 3 cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also called laos in some countries) * 2 cloves garlic, finely
chopped * 5 shallots, finely
chopped * 2 hot
red chilis, seeded and finely
chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined and
chopped coarse * salt and pepper * oil for shallow frying
Ingredients 6 ounces bacon,
chopped (or more, if you are prone to snacking) 2 medium
red onions, finely
chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely
chopped 3 cloves garlic, finely
chopped 3 tbsp
chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
There's a calibrated scale on the jury table next to the podium, and a local lawyer fills plastic plates from a big bowl with
chopped red hot
chilis.