Perfect guidelines for a hearty chili base - I added spicy turkey sausage with the ground beef,
fresh chopped chili, bell and jalapeno peppers, a can of beer, and extra spices.
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
Tomato sauce: 1 tbsp olive oil 1 onion,
chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried
chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp
fresh or 1 tsp dried oregano salt & black pepper
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
Creamy Apple - Anise Soup 2 cups almond milk 1 fennel bulb — roughly
chopped 1 large apple (any kind)-- cored and roughly
chopped, reserve 1/4 for garnish 1 handful
fresh cilantro leaves 1/2 small
chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and salt to taste
3 tbsp extra virgin coconut oil 4 garlic cloves, finely
chopped 1 inch (2, 1/2 cm)
fresh ginger, finely
chopped 2 stalks lemongrass, crushed and finely
chopped 1/2 tsp dried
chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt
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
1/2 cup onion
chopped 1/4 cup olive oil (I use less) 1
fresh garlic pod,
chopped 1 t
chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and te
chili powder 1 t Gephardt
Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and te
Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion
chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen
fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
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
2 chicken seitan cutlets pepper 1 Tbsp
chili oil 2 cloves garlic, crushed 1/4 cup kalamata olives, pitted and coarsely
chopped 1/4 cup green olives, pitted and coarsely
chopped 2 Tbsp
chopped fresh parsley 3/4 tsp capers 1/3 cup white wine
-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
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
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
These
Chili Cheese Burritos are full of a quick and easy homemade beefy chili filling, topped with plenty of Cheddar cheese and fresh chopped on
Chili Cheese Burritos are full of a quick and easy homemade beefy
chili filling, topped with plenty of Cheddar cheese and fresh chopped on
chili filling, topped with plenty of Cheddar cheese and
fresh chopped onions!
1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly
chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of
chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt
fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
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.
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
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)
For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar) black beans, drained and rinsed — 1 onion,
chopped — 2 teaspoon smoked paprika — salt, pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can use soy yoghurt to make it vegan) + 2 teaspoon
chili sauce, mixed —
fresh coriander — lime — olive oil
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
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.
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
6 cups
chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon
chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely
chopped fresh cilantro
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
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and cashew nuts — 3 ground flax seeds + 6 tablespoons water — 2 big onions,
chopped — 3 cloves garlic,
chopped — 120 g (1 cup) carrot,
chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon
fresh rosemary,
chopped — 1 teaspoon
fresh thyme,
chopped — 1 teaspoon
chili flakes (optional)-- 1/2 bunch parsley,
chopped — salt, pepper
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of
fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from
fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely
chopped 1 small
chili — 1/2 of it finely
chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup
chopped cilantro
Then add
chopped garlic (maybe 4 - 5 cloves for a head of cauliflower),
chopped onion, turmeric, maybe some
chili and
fresh grated ginger.
1 tbsp cumin 1 - 2 tsp
chili powder — I went on the heavier side of the
chili powder 2 garlic cloves, minced freshly ground salt & pepper 1/2 cup
chopped fresh cilantro — flat leaf parsley can be subbed if you don't have
fresh cilantro on hand 1 avocado, diced Directions
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon
chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch
fresh oregano 1 bunch
fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely
chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)
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
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)
My own little family got into a habit of cooking down almost 1 whole pound of
fresh chopped kale into our chunky tomato - rich
chili!
* 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
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot
chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled
fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato,
chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons
fresh cilantro leaves
for the burgers 2 cups shelled edamame or
fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red
chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful
fresh mint leaves —
chopped sea salt to taste
For instance, Koulax used all - beef hamburger patties, hand - sliced beefsteak tomatoes,
fresh chopped white onions, dill pickle chips and a special recipe all - beef
chili that was made
fresh daily.
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup
fresh flat - leaf parsley,
chopped 1/4 cup unsalted shelled pistachios,
chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries,
chopped 1 teaspoon fennel seeds 1 teaspoon
fresh ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛ teaspoon ground
chili pepper of choice
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
Extra Virgin Olive Oil 1 Yellow Onion, finely
chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp
Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers,
chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely
chopped 1/4 bunch
Fresh Cilantro,
chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely
chopped onion 8 — 10 medium mushrooms, finely
chopped 1/2 cup finely
chopped green bell pepper 1/2 cup finely
chopped red bell pepper 1/2 cup finely
chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons
chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced
fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
250 g organic polenta 1 1/2 litre filtered or mineral water a pinch of whole sea salt 30 g dried porcini mushrooms 2 handfuls
fresh sage, finely
chopped 2 tablespoons extra virgin olive oil 4 tablespoons tahin black and white sesame seeds, to taste
chili powder, to taste
Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup
chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced
fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp
chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large
fresh shiitake mushrooms, stemmed, caps sliced
4 bone - in pork
chops, about 1 inch think
fresh ground salt and pepper 1 cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon
chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream
Main Dishes: Cabernet and Gorgonzola Burger Sliders by Rasa Malaysia Red Wine Burgers by Confections of a Foodie Bride Braised Beef with Mushrooms and Cabernet Sauce by Brown Eyed Baker Grilled Salmon with Raspberry - Cabernet Sauce by Worth the Whisk Braised Lamb Shanks in Pinot Noir by Leite's Culinaria Pork Medallions with Pinot Noir - Cherry Sauce by Noble Pig Pork
Chops with
Fresh Blackberry - Pinot Noir Sauce by Dinners for a Year and Beyond Pinot Noir Pot Roast by Tasty and Gluten Free Coq au Vin by Simply Recipes Apple - Merlot Glazed Ham by Cbsop Pork with Fig and Merlot Sauce by Greedy Gourmand Coq au Zin by RecipeGirl Beef Stroganoff by Guilty Kitchen Slow Cooker Irish Beef Stew by The Little Kitchen Budget Beef Bourguignon by Food Wishes Beef Brisket with Merlot and Prunes by Sassy Radish Basic Beef Stew by RecipeGirl Perfect Prime Rib Roast with Red Wine Jus by Steamy Kitchen Veal Meatballs in Red Wine Sauce by the Kitchn Filet Mignon in Red Wine Sauce by Simply Recipes Slow Cooked Beef Burgundy by RecipeGirl Steak with Burgundy Mushroom Sauce by The Pioneer Woman Italian Pot Roast by What's Cookin» Chicago Red Wine Spaghetti with Broccoli by Love & Olive Oil Pork
Chops with Garlic and Wine by The Pioneer Woman Mushroom and Red Wine Meatloaf by Chow.com Red Wine - Mushroom Risotto by Eclectic Recipes Cabernet Braised Short Ribs with Gorgonzola by Well Fed Lamb and Black Bean
Chili in Red Wine by Forkable Braised Chicken Legs with Olives and Tomatoes by Opera Girl Cooks Lasagna by TasteFood Burgundy Pork Tenderloin by Allrecipes Red Wine and Rosemary Braised Lamb Shanks by Always Order Dessert Stewed Chicken with Wine Gravy by Israeli Kitchen Red Wine Braised Ham by No Recipes Dark Chocolate and Red Wine Beef Stew by Not Quite Nigella Pork belly marinated for one night with red wine and soy sauce, and just grill it!!!
1 recipe of homemade gnocchi 1 jar homemade tomato sauce 1/2 cup of pitted green olives, coarsely
chopped Grated parmesan,
chili flakes and
chopped fresh herbs to garnish
1/2 cup gluten free soy sauce, i use tamari 1/4 cup water 2 generous TBL rice vinegar 2 - 3 tsp sugar 2 tsp fried garlic OR 1 clove
fresh garlic, minced 1 red
chili,
chopped finely, optional