Tip for
fresh ground wheat - I use it in recipes for focaccia bread, rolls, buns, and now these tortillas and I just pack it when I measure.
I did not use whole grain
fresh ground wheat flour, but it can be used.
I used
fresh ground wheat flour for the win... and Trader Joe's coconut milk.
Not exact matches
1 1/4 cups freshly
ground or soaked spelt, kamut or whole
wheat flour 3/4 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries,
fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
Ingredients: Organic pasta (organic semolina flour, organic whole
wheat flour, water), organic tomato puree, organic diced tomatoes, organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt), organic spinach, cottage cheese (
Fresh cultured milk, cream, nonfat dry milk, salt guar gum, carrageenan, locust bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions, extra virgin olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic garlic, grain vinegar,
ground mustard seeds, spices, black pepper
I used both
fresh ground corn and whole
wheat and cooked it in a cast iron skillet.
2 cups (16 oz / 500 g) plain Greek yogurt 1 cucumber, peeled, seeded and chopped 2 cloves garlic 2 Tbsp chopped
fresh mint 2 Tbsp
fresh lemon juice Salt and freshly
ground pepper 6 whole -
wheat pitas, cut in half and split open to form pockets
I bake my own
fresh -
ground whole
wheat bread!
Due to spacing issues in the chart, I'll just call the
fresh, unbleached, unbromated, organic, stone -
ground all - purpose
wheat flour «all - purpose flour».
1/4 cup unrefined coconut oil, liquid 3 tbsp coconut milk, warmed 1/2 tsp
fresh ground cinnamon 1/2 cup powdered cane sugar 1/2 cup whole
wheat pastry flour 6 tbsp coconut flour 1/3 cup almond meal Small pinch fine sea salt
1 recipe honey whole
wheat pizza dough ~ 1/3 cup purchased or homemade basil pesto combination of 4 Italian cheeses: I used thinly sliced
fresh mozzarella and freshly grated Asiago, fontina, and Parmesan Roma tomatoes, thinly sliced salt and freshly
ground black pepper
fresh basil, chopped for garnish
2 1/2 -3 pounds whole
fresh yellow peaches (about 8 medium peaches) 1 recipe Whole
Wheat Pie Dough, or other good crust 2/3 cup dark brown sugar, packed 1/4 teaspoon
ground cinnamon 1/4 teaspoon
ground nutmeg pinch of Kosher or sea salt 3 - 4 tablespoons cornstarch, depending on juiciness of peaches
1 cup whole
wheat pastry flour (I used
fresh ground white
wheat pastry flour but you can use white flour or store bought whole
wheat)
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled
fresh ginger 3 garlic cloves, finely chopped 1 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole
wheat naan
2 portobello mushroom caps, stemmed and gills scraped off extra virgin olive oil salt and freshly
ground black pepper 4 slices hearty whole
wheat bread OR 2 whole
wheat buns 2 slices provolone
fresh baby spinach 1/4 cup basil pesto (homemade or purchased) 2 slices roasted red pepper (patted dry)
2 portobello mushrooms (8 oz), stems removed 1 sm zucchini 2 Tbsp olive oil, divided 1/4 c shallots, minced 1/4 tsp red pepper flakes 1/3 c Parmesan cheese 3/4 c quinoa, rinsed and cooked according to package directions 3/4 tsp salt 1 lg egg, beaten 1 c
fresh whole -
wheat breadcrumbs 1/2 c oats, pulsed in a food processor until
ground, or an additional 1/2 c whole -
wheat breadcrumbs 15 hamburger buns or rolls, toasted
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
fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4 cup
fresh cilantro, chopped + extra for garnish salt and freshly
ground black pepper 8 - 10 small corn or whole
wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)
1.25 cups canned pumpkin (about one 15 oz can) 2 tbsp dry whole
wheat breadcrumbs 2 tbsp
fresh grated Parmesan cheese 1/2 tsp salt 1/2 tsp minced
fresh sage 1/4 tsp freshly
ground black pepper 1/8 tsp
ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch Cooking spray 1 cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp butter 1/2 cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped walnuts, toasted
1 cup whole
wheat pastry flour 1 cup barley flour 2 tablespoons baking powder 1/2 teaspoon
ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of
fresh or frozen blueberries
1 cup / 150 g almonds 15
fresh soft medjool dates, pitted 5 tbsp coconut oil, room tempered 3 tbsp maple syrup, agave syrup or clear honey 1 - 2 tsp
ground ginger 1 tsp
ground clove 2 tsp
ground cinnamon 1 cup / 250 ml whole
wheat spelt flour 1/2 tsp baking soda
1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw
wheat berries, preferably freekeh (green
wheat berries, buy in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1 tsp cumin seeds 1 tsp
ground sumac (buy in middle eastern store) 4 tomatoes 1 handful
fresh flat - leaf parsley 2 tbsp cold - pressed olive oil 1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled
Ingredients 2 slices of thick
wheat bread About 4 tablespoons of sun - dried tomato pesto (recipe follows) 1 avocado Squeeze of
fresh lemon (optional) Flaky salt & freshly
ground pepper to taste
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)
1 c whole
wheat flour 1 c all purpose flour 1/2 c
wheat germ 1/3 c sugar 1/4 tsp salt 1.5 tsps baking soda 1/4 tsp each
ground cinnamon, nutmeg and cloves 2.5 tsps
ground ginger 1/3 cup oil 1/2 cup + one tbsp molasses 1/2 tsp pure vanilla extract 1.5 tsps
fresh ginger chopped and
ground to a paste in a mortar and pestle 1/2 c chocolate chips.
1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen of the woods mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2 teaspoon
fresh lemon zest Freshly
ground pepper 1 pound whole
wheat penne rigate
For the Gnocchi: — 2 cups mashed sweet potatoes (from about 2 large or 3 small sweet potatoes)-- 8 - ounces
fresh ricotta cheese, drained in sieve or wrapped in paper towel to remove liquid — 2/3 cup finely grated Parmesan cheese — 1 tablespoon brown sugar — 1 teaspoon salt, plus more for the pasta water — 1/2 teaspoon
ground nutmeg — 1 1/2 — 2 cups whole
wheat pastry flour
Ingredients 280 g whole
wheat linguine 4 - 5 tablespoons extra virgin olive oil half a onion, peeled and finely chopped 1 carrot, cleaned and finely chopped a pinch of whole sea salt a small head of radicchio, chopped 250 g seitan, minced a handful of
fresh parsley, cleaned and finely chopped freshly
ground black pepper, to -LSB-...]
Summer Veggie Salad with
Wheat Berries 2 cobs of corn, kernels shaved off (or 1 1/2 C corn) 1 medium zucchini, cubed 10 - 15 cherry tomatoes, halved 2 Tbsp fresh basil, chopped 2 oz feta, crumbled 1/2 C wheat berries, cooked 2 Tbsp red wine vinegar 2 Tbsp olive oil 1 Tbsp stone ground mustard salt to
Wheat Berries 2 cobs of corn, kernels shaved off (or 1 1/2 C corn) 1 medium zucchini, cubed 10 - 15 cherry tomatoes, halved 2 Tbsp
fresh basil, chopped 2 oz feta, crumbled 1/2 C
wheat berries, cooked 2 Tbsp red wine vinegar 2 Tbsp olive oil 1 Tbsp stone ground mustard salt to
wheat berries, cooked 2 Tbsp red wine vinegar 2 Tbsp olive oil 1 Tbsp stone
ground mustard salt to taste
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole
wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped
fresh thyme leaves 1/2 teaspoon chopped
fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon
ground cloves Freshly
ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
It's just a sandwich, on plain old whole
wheat bread, piled just high enough (but not too high) with just the basics — peppery
fresh basil, perfectly ripe end - of - summer tomatoes, creamy avocado, just a few ever - so - thinly sliced onions, a thin swipe of mayo and a few generous
grinds of sea salt and black pepper.
Greek Turkey Meatballs Ingredients 1 1/4 lbs 93 % lean
ground turkey 1 cup grated zucchini, liquid squeezed out * 2 slices whole
wheat bread 1/4 cup seasoned breadcrumbs 1 large egg, lightly stirred with a fork 2 - 3 cloves garlic, pressed or finely chopped 1/4 red onion, grated 1 tbsp dry oregano 1/4 cup
fresh parsley, chopped 2 tsp olive oil kosher salt and
fresh pepper Nonstick cooking spray or olive oil for cooking 1 batch Tzatziki sauce (recipe below)
Whole
Wheat Fresh Blueberry Muffins 1 1/2 cups whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 egg, beaten 1/3 cup packed dark brown sugar or sucanat 3/4 cup unsweetened applesauce 1/2 cup low - fat plain yogurt 3 tablespoons canola or safflower oil 1 teaspoon pure vanilla 1 cup fresh bluebe
Wheat Fresh Blueberry Muffins 1 1/2 cups whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 egg, beaten 1/3 cup packed dark brown sugar or sucanat 3/4 cup unsweetened applesauce 1/2 cup low - fat plain yogurt 3 tablespoons canola or safflower oil 1 teaspoon pure vanilla 1 cup fresh bluebe
Fresh Blueberry Muffins 1 1/2 cups whole
wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 egg, beaten 1/3 cup packed dark brown sugar or sucanat 3/4 cup unsweetened applesauce 1/2 cup low - fat plain yogurt 3 tablespoons canola or safflower oil 1 teaspoon pure vanilla 1 cup fresh bluebe
wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 1 1/2 teaspoons
ground cinnamon 1 egg, beaten 1/3 cup packed dark brown sugar or sucanat 3/4 cup unsweetened applesauce 1/2 cup low - fat plain yogurt 3 tablespoons canola or safflower oil 1 teaspoon pure vanilla 1 cup
fresh bluebe
fresh blueberries
2 tablespoons walnuts 2 slices whole -
wheat country bread, crusts trimmed off 1 cup packed
fresh parsley leaves 1 clove garlic, peeled and chopped 2 tablespoons nonfat plain soy yogurt 2 tablespoons walnut or extra-virgin olive oil Salt and freshly
ground pepper, to taste 12 ounces whole
wheat fusilli or penne pasta 2 tablespoons faux parmesan
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon
ground flax seed whisked with 1 tablespoon water and 1 tablespoon
fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1
fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole
wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped
fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly
ground black pepper Whole
wheat buns, red onions and romaine lettuce, for serving
1 cup whole -
wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons
fresh lime juice 1 avocado, diced 1/4 cup olive oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4 teaspoon
ground cumin 1/2 teaspoon salt 1 pint grape tomatoes, halved 1/4 cup chopped flat leaf parsley Pepper and additional salt to taste
Fruit Filling: 3 cups sliced
fresh rhubarb 2 cups
fresh mango chunks 2 tablespoons whole
wheat flour 1/4 teaspoon
ground ginger 1 teaspoon finely shredded orange peel 2 tablespoons
fresh orange juice 2 tablespoons honey Topping: 3/4 cup old fashioned rolled oats 1/4 cup whole
wheat flour 1/4 cup packed dark brown sugar or sucanat 1/4 cup unsweetened coconut flakes 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/4 cup butter, melted
ground flax seed 6 tablespoons water 1 cup whole
wheat pastry flour (all - purpose flour works, too) 1 cup cornmeal (see above) 3 tablespoons sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup soy milk 1/4 cup high - oleic safflower oil or extra-virgin olive oil 1/2 cup
fresh or frozen corn kernels (optional)
6 seitan cutlets (about 1 1/2 pounds) Whole
wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly
ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced
fresh flat - leaf parsley, plus 1/4 cup chopped
fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced
fresh thyme leaves 1/8 teaspoon
ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
I used to soak my oats in water with a heaping tablespoon of
fresh ground whole
wheat flour at room temperature (about 69 F) and never had a problem.
Yield: 12 muffins Ingredients: 1 1/2 cups freshly
ground or soaked spelt, kamut or whole
wheat flour 1/2 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries,
fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra-virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 tablespoon
fresh grated ginger 1 teaspoon
ground ginger
1/2 cup water 1/4 cup diced yellow onion 3 garlic cloves, pressed or minced 1/2 teaspoon seeded and diced jalapeno pepper 1 (15 - ounce) can pinto beans, drained and rinsed well, or 1 1/2 cups cooked 1 teaspoon chili powder 3/4 teaspoon
ground cumin 1/4 teaspoon sea salt, or to taste 1/8 teaspoon freshly
ground black pepper 1/8 teaspoon chipotle chile powder (optional) 1 teaspoon
wheat - free tamari or other soy sauce (optional) 1 tablespoon finely chopped
fresh cilantro
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped
fresh oregano 1/2 teaspoon finely chopped
fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly
ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole
wheat pasta (such as ditalini or smallish shells), cooked until al dente
Starting with a simple premise — only the best ingredients: Kosher Salt, Freshly
Ground Pepper, Cabot Sweet Cream Butter, Farm
Fresh Eggs, Extra Virgin Olive Oil, Artisanal Cheeses, Local Salad Greens & Vegetables, Humanely Raised Chicken, Ronnybrook Farm non-homogenized milk and cream, King Arthur Flour, unbleached, never bromated, from hard spring
wheat, Aluminum Free Baking Powder, Wild Hive Farm Non-Degerminated Organic Cornmeal and Nielsen Massey Fine Bourbon Vanilla & Pastured Beef
However, the recipes span the gamut of convenience foods like fake
ground beef substitute, fake cheese, TVP, soy curls, «chicken style» seasoning, marinara sauce and vegan mayonnaise to harder - to - find specialty ingredients that might make a beginner intimidated such as ume plum vinegar,
fresh coconut water, hemp seeds, chickpea flour, vital
wheat gluten, amaranth and millet.
Ingredients For the vegetables 2 spring onions, cleaned and sliced 4 - 5 tablespoons extra virgin olive oil 450 - 500 g
fresh asparagus, cleaned and chopped freshly
ground black pepper, to taste filtered water around 70 g vegan ham, chopped For the muffin batter 200 g semi-whole
wheat flour 100 g fine cornmeal half a teaspoon whole sea -LSB-...]
360g (3 cups, spooned and scraped) whole
wheat flour 1 1/2 tsp baking powder pinch salt 1/2 tsp
ground cinnamon 1/4 tsp
ground nutmeg 375 ml (1 1/2 cups) whole milk 200g (1 cup) granulated sugar 150g (1 1/2 cups) candied,
fresh or frozen cranberries 50g (1/2 cup) roughly chopped walnuts 50g (4 Tbsp) diced candied orange peel 50g (4 Tbsp) diced candied lemon peel
Kosher Salt, Freshly
Ground Pepper, Cabot Sweet Cream Butter, Farm
Fresh Eggs, Extra Virgin Olive Oil, Artisanal Cheeses, Local Salad Greens & Vegetables, Humanely Raised Chicken, Ronnybrook Farm non-homogenized milk and cream, King Arthur Flour, unbleached, never bromated, from hard spring
wheat, Aluminum Free Baking Powder, Wild Hive Farm Non-Degerminated Organic Cornmeal and Nielsen Massey Fine Bourbon Vanilla & Pastured Beef
3 tablespoons vegetable oil 2 cups onions, diced 5 cloves garlic, minced 1/2 chili pepper of choice, seeded and diced 1 (2 - by - 1 inch) hunk
fresh ginger, peeled and minced 1 1/2 to 3 tablespoons curry powder * (preferably Madras - style) 1 teaspoon
ground cumin 1/4 teaspoon cayenne 1/4 teaspoon
ground turmeric 1 teaspoon salt 2 (15 - ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 - ounce) package 8 - or 10 - inch whole
wheat tortillas
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