-LSB-...] and others don't, some people add
diced bell pepper as well, so I've decided to start with my bbq chicken recipe as a base for this recipe and go from there.
Not exact matches
I added 1 inch
diced red
bell pepper as well
as a teaspoon of garam masala.
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 cream
• 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
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 salt
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such
as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red
bell pepper,
diced 2 Tbsp vegetable oil Salt and
pepper to season beef Green onions, sliced diagonally for garnish
2 medium sized tomatoes 8 mini
peppers or you can use one large
bell pepper —
diced 1/4 of a large yellow onion
diced Olive oil 4 green onions,
diced 1/3 cup of black beans, rinsed and drained Juice from 2 limes 2 teaspoons of ground cumin 1 teaspoon of smoked paprika Salt and
pepper 2 tablespoons of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce — use
as much
as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
Made
as written except I just
diced a red
bell pepper and added it at the end rather than roasting.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green
bell pepper diced 1 large yellow or white onion,
diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne
pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black
pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such
as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
2 - 3 Tablespoons Chobani 1/2 ripe avocado sliced and
diced bell peppers diced watermelon 2 whole wheat pitas goat cheese or feta crumbles optional: nut pieces such
as walnuts or pecans; sunflower seeds
4 cups vegetable stock 5 tablespoons olive oil 1 cup
diced onion (more than half a medium - size onion) 1 cup seeded and
diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled
peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet
as close to 15 inches in diameter
as possible)
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more
as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion,
diced 1 red
bell pepper, seeded and
diced 1 green
bell pepper, seeded and
diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite
diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt,
as needed for seasoning
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
4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black
pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet
bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely
diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne
pepper 1 teaspoon hot
pepper sauce such
as Walkerswood Jamaican Scotch Bonnet
Pepper Sauce 2 cups peeled,
diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
White beans make a wonderfully creamy base for soups
as well
as sauces and stews.Meal Plan: Make the soup, then put together a tossed salad of shredded lettuce, finely
diced tomatoes and
bell peppers and... read more
Combine
diced watermelon with other vitamin C - containing ingredients such
as bell pepper and lime juice to make a sweet and tangy salsa for the spicy grilled chicken.
One,
as a dip; just don't make it quite
as thick and add finely
diced sweet red, orange, or yellow
bell pepper, plus finely
diced ripe olives, along with minced onions.
Add other toppings such
as drained and rinsed canned beans, leftover chicken or shrimp, tofu,
diced onions,
bell peppers, and / or salsa.
Taco Meat 1 lb lean ground beef or ground turkey 1 medium onion,
diced 1/2 red
bell pepper,
diced Taco seasoning,
as desired 1 tablespoon fresh cilantro, chopped Read More