We were looking
for wild peppers.
Not exact matches
For one week only, beginning on Tuesday, February 6, it will be offering a new flavor of sauce: a hybrid of Arby's Horsey sauce and Buffalo
Wild Wings» Asian Zing sauce with salt &
pepper dry rub.
There is a great demand
for these
peppers, a demand that can exact its toll on the
wild populations.
Word had gotten out that I was looking
for wild chile
peppers.
As I mentioned in the previous installment, I went to Mexico in fall, 2006, to collect chiltepíns and other
wild varieties of chile
pepper for my Ph.D. research on the domestication of C. annuum.
1 cup (7 oz / 220 g) black rice Salt and freshly ground
pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably
wild Sliced green onions and chile flakes
for sprinkling
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half
for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and
pepper or lemon
pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated
wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound
wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red
pepper flakes * course sea salt * cooked quinoa (or pasta),
for serving * fresh parmesan cheese
for serving - optional
Mothering.com has a great recipe
for «Emerald City Salad» — raw, chopped kale tops a bunch of chopped vegetables (red cabbage, red
pepper, fennel, and parsley, I think), and then a potful of
wild rice lays on top to wilt the greens.
In a large bowl, combine the bean paste, sauteed onion, all the dried fruit, nuts, 2/3 of the
wild rice (reserve 1/3
for top), and 1/2 of the flax seed mixture, gluten - free breadcrumbs, spices, salt and
pepper plus fresh oregano — mix well.
1/3 cup Naosap
Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne
pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black
pepper grape seed oil
for cooking about 1/3 cup chickpea flour
for coating
For the salad — 1/2 cup cooked
wild or brown rice — 6 - 7 big kale leaves or 300 g spinach / swiss chard, chopped — 1 avocado, pitted and diced — 1/2 cup beans, soaked overnight, drained and cooked (you can use canned beans too)-- 2 - 3 cloves garlic, chopped — coconut or olive oil — salt,
pepper
However, if you already have high blood pressure I would recommend springing
for the
Wild Planet brand which contains a much higher dose of anti-inflammatory Omega 3's and maybe skipping the siracha (you can use as much red
pepper flakes as you want!).
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile
peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (
for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
for this); 2 pounds
wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
Chiltepin Preserve Officially DedicatedAfter a decade of waiting, Native Seeds / SEARCH, a Tucson - based seed conservation organization, announced that the National Forest Service has officially designated a 4 - square - mile area in the Coronado National Forest as a Special Management Area
for the
wild chile
pepper, or chiltepin.
For some reason, the
wild pigeons like to eat these
peppers so that is what we call them.»
Black
pepper, cinnamon, turmeric, and cardamom first grew
wild there, and then were cultivated
for centuries before they spread into the other regions.
We successfully used weak camomile tea particularly
for hard to germinate
peppers like
wild chiles.
INGREDIENTS
for the miso butter: 1/2 stick (4 tablespoons) of butter, room temperature 2 tablespoons of white miso 2 tablespoons of minced
wild garlic (or chives, or green onions)
for the asparagus + favas: about 2 dozen asparagus spears, trimmed 10 fava bean pods, beans removed and peeled, and then roughly chopped olive oil black
pepper METHOD Make the miso butter:
Parmesan Cheese and Beef
Wild Zora Bars are our most very savory recipe — highest in protein, this gluten - free snack
for kids features a familiar combination of 100 % free range, grass - fed beef sweet red bell
peppers, kale, and dried apricots; mixed with parmesan cheese, dried tomatoes, and a hint of fresh basil.
- Black
pepper to taste - 2 tablespoons sesame oil - 1/4 cup + 1 tablespoon brown sugar - 2 cups
wild mushrooms left whole / sliced depending on size - or any other mushroom sliced - 4 packs Ramen noodles seasoning packets discarded - 4 soft boiled or fried eggs
for serving - sliced jalapenos, cilantro + green onions,
for serving
Steamed Fish Fillet Ingredients: 2
wild caught Alaskan Fish Fillet or any fillet salt and
pepper for seasoning 1 - 2 Tbsp coconut aminos 1 Tbsp avocado oil Ginger — julienne 2 green onions — julienne (separate the green and white part)
1 lb of fish fillets (I used Alaskan
wild cod) 1 cup of ground almonds or almond flour 2 eggs 1 tbsp of arrowroot powder 1 tsp of garlic powder 1/2 tsp of coriander Salt and
pepper to taste Coconut oil or olive oil
for frying
2 1/2 cups water or stock 1 tablespoon butter, optional 1 teaspoon sea salt, divided 1 cup
wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2 chopped fennel bulb, core removed 1/2 red
pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens — I used rainbow chard salt and lemon to taste Pecorino cheese
for garnish, optional
Pose the same question to Lois Ellen Frank and she'll cite a different canon: quail, blue corn,
wild rice, chipotle
peppers — ideally purchased from the people who have been raising and growing these foods
for centuries.
Amaranth (Chinese Spinach) Artichokes Asparagus Asparagus Pea Beans Beets Bitter Melons and Wax Gourds Broccoli Brussels Sprouts Burdock (Gobo) Cabbage Carrots Cauliflower Chinese (Napa) Cabbage Citron Melon (
For candied citron, pies, etc.) Cantaloupes and Melons Cardoon Celery Chervil Chicory Chives Collards Corn and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds and Decorative Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn Salad) Micro Greens (Baby Greens) Minutina (Buckshorn Plaintain) Mustard and Other Greens Oats (Hulless Oats for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Waterme
For candied citron, pies, etc.) Cantaloupes and Melons Cardoon Celery Chervil Chicory Chives Collards Corn and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds and Decorative Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn Salad) Micro Greens (Baby Greens) Minutina (Buckshorn Plaintain) Mustard and Other Greens Oats (Hulless Oats
for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Waterme
for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts
Peppers Super Hot
Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (
Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Watermelon
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used
wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls
for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black
pepper * 1/2 teaspoon cayenne
pepper (I omitted this in favor of using a fresh chile
pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile
pepper instead)
What you need: 2 1/2 cups water or vegetable or chicken stock 1 tbsp butter 1 tsp sea salt, divided 1 cup
wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or yellow
pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese,
for garnish (optional)
3 large eggs, lightly beaten 1 tsp kosher salt Freshly ground black
pepper 2 cups leftover rice or
wild - rice blend, cooked 1 cup finely chopped parcooked broccoli florets 2 scallions, finely chopped 3/4 cup coarsely grated sharp cheddar Butter and olive oil,
for frying
If you don't like sardines with tomato sauce, try Roland Sardines in Olive Oil or with Chili
Peppers in Oil
for a zesty treat that will drive your taste buds
wild.
Small says gochujang, like its spicy predecessors — chipotle, ghost
peppers, and sriracha — is likely headed
for the chicken wings at your local Applebee's or Buffalo
Wild Wings, although it might not show up on the menu as «gochujang - glazed chicken wings.»
So go
for coarse kosher salt and black
pepper, and season with
wild abandon: You should be able to actually see the salt and
pepper.
Ethnobotanists believe that birds were responsible
for the spread of most
wild chiles — and indeed, the chiltepin is called the «bird
pepper.»
1 head of broccoli 4 handfuls of watercress or
wild rocket 1 green capsicum 1 large handful snow peas 4 stalks of celery 1 Tbsp sumac Himalayan pink salt & freshly ground black
pepper 2 Tbsp avocado, coconut or macadamia nut oil (
for roasting)
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed
Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies
for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps
Wild Mushroom Risotto
Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
As
for the beer, there are ten on tap (modest by today's over-the-top brewpub standards) behind the beautifully built bar, half of them on - site experiments, like a
wild pale ale with cascara or black -
pepper pilsner.
This is canned
Wild Planet organic chicken with Primal Kitchen mayo, apple cider vinegar, celery, green apple, red
pepper, dried cranberries (sweetened with apple juice,
for Whole30 compliance), scallions, and slivered almonds on top of a mix of baby greens.
This recipe
for Paleo
Wild Mushroom Stuffed Acorn Squash is made with acorn squash, olive oil, cranberries, walnuts, sage, baby bella mushrooms, shiitake mushrooms, oyster mushrooms, onion, pipettes, garlic, sea salt and black
pepper and is sweet and savory and perfect as a Thanksgiving side!
Broccoli Broccoli Rabe Cauliflower Kale Spinach Mixed Greens Arugula Romaine Lettuce Tomatoes Avocadoes Brussels Sprouts Asparagus Bok Choy Collard Greens Green Beans Onions Bell
Peppers Squash (
for workout days) Swiss or Rainbow Chard Sea Vegetables Kimchi Raw Fermented Sauerkraut Olives Garlic Cloves Sweet Potatoes / Yams
Wild Rice Buckwheat Pumpkin Squash Beets Strawberries Raspberries Blueberries Blackberries Cherries Lemons
A super delicious grainy salad
for a hot day -
wild rice, barley, chopped toasted hazelnuts, red onion, grapes, scallions, parsley, orange juice / zest, lime juice, honey, cumin, olive oil, salt /
pepper.
As the
wild rice started to absorb the water and fluff up, I tossed in a little turmeric
for a mild smoky flavor, some oregano
for some depth and savoriness, and some black
pepper because, in my book, black
pepper makes everything better!
Gift giveaway includes a necklace / earring set from The Vintage Gypsy (worth $ 28), a Prior Lake ornament from LoveFeast Shop (worth $ 22), earrings valued at $ 19 from gg boutique, antique salt and
pepper shakers from Finder Fee (worth $ 35), and an Excelsior Candle Company candle (valued at $ 20) from
Wild Ruffle,
for a whole package valued at $ 124.
Expect drudging, clamoring,
wild, heavy psychedelic rock and roll
peppered with all the weirdness that Ty Segall's performances are known
for.
In the morning a skillet of Indian corn, or yams seasoned with
peppers, would be thrust into her hut, and together with the others, she would leap up and tussle
for the food like a
wild beast.
You could pick up a bag of miang kham to roll your own pouches of chilli, garlic, peanut, shrimp paste and lime in
wild pepper leaves while you wait
for a bowl of khao na ped (roasted duck with rice) or noodle soup at one of the shophouse kitchens with tables.