It is a Vietnamese - style baguette sandwich stuffed with bì chay, pickled daikon and carrots, and
green sliced chiles.
Not exact matches
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1
green (or slightly ripe) mango,
sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero
chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions,
sliced 2 tomatoes, chopped 2
green onions, chopped 2 fresh habanero
chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
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
1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed,
sliced lengthwise in half and then crosswise into 1 - inch lengths 1
green cayenne
chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt
Remove flatbread from the oven, and top with
sliced green onions, red
chile flakes, freshly ground black pepper, and additional grated parmesan, to taste.
Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced
green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly
sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce
You'll start my cooking
sliced chicken with spices (cumin, chili powder), and cooking
sliced bell peppers and canned
green chiles:
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns For the
green chile queso: 16 ounces white American cheese, cubed 1 small can
green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
When the burgers are almost ready, top them with the
green chile strips and American cheese
slices, allowing the cheese to melt.
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1
green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot,
sliced 2 whole dried cayenne
chiles (or other hot dried
chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.
1/2 cup tamarind pulp 3/4 cup water 4
green chiles such as jalapeños, seeds and stems removed,
sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4
green New Mexican
chiles, roasted and peeled, stems and seeds removed, chopped
Spread the chopped
green chile and
sliced shrimp on top.
2 cucumbers 1 tablespoon plus 1/2 teaspoon kosher salt, divided 1/2 cup rice wine vinegar 1/3 cup water 2 scallions, bias -
sliced (white and light
green part only) 2 (or more) Thai
chiles (or 2 teaspoons crushed red pepper flakes) 2
slices red onion, minced 1 tablespoon minced Thai basil
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
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot
chile pepper / dried Thai
chiles / hot
chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise *
green tops from 1 bunch of
green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Sweet Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small sweet onion, chopped (1 cup) 1 medium
green or red bell pepper, chopped (1 cup) 1 jalapeno
chile pepper, seeded and finely chopped 8 large radishes, halved and thinly
sliced (1 1/4 cups) Kernels cut from 2 ears fresh sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black pepper
1 to 2 jalapeño peppers, to taste, seeded and thinly
sliced, or one 4 - ounce can chopped mild
green chiles
3 tablespoons dwenjang (fermented soy bean paste) or red miso 2 1/2 tablespoons gochujang (red
chile paste) 2 tablespoons mirin wine or sherry 2 teaspoons roasted sesame seeds 1 teaspoon sesame oil 1/2 cup thinly
sliced green onions, white and
green parts, about 4 medium
1) I
sliced my chicken raw and heated in a skillet; its quicker 2) I used a 12 oz box of TriColor Rotini 3) I used 1 cup buttermilk instead of 2 % 4) I left out the
green chiles 5) I tossed together chicken, bacon, and pasta in dish, then made cheese sauce separate and poured over top and mixed in.
can diced tomatoes with
green chiles 1 cup fresh or frozen corn kernels (optional) 3
green onions,
sliced 1 jalapeno, minced (optional) 1 tsp.
Dive into our freshly prepared Chipotle Orange Salad with mandarin oranges, fire - roasted corn, fresno
chiles, avocado
slices and black beans on fresh mixed
greens, topped with tortilla strips.
Combine the tomatoes, onion and parsley and layer 1/3 of that mixture, 1/4 of the
green chile cashew cheeze, 1/3 of the black beans and 1/3
sliced avocado, so it's evenly distributed.
* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai
chiles (depending on your heat tolerance / preference), thinly
sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet of your choice * 6 - 8
green onions,
sliced on the diagonal into approx 1 / 2 - inch lengths
2 tbsp olive oil 1 medium yellow onion, thinly
sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo
chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or
green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
bottle of beer, divided 1 very large white (or yellow) onion, thickly
sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium
green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted
green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Quinoa Black Bean Salad 1 cup uncooked quinoa 1 can (15 ounces) black beans, rinsed and drained 1 medium red or
green bell pepper, chopped 1 cup grape or cherry tomatoes, quartered 4
green onions, thinly
sliced 1/4 cup fresh cilantro, coarsely chopped 1/4 cup fresh lime juice 1/4 cup extra virgin olive oil 1 teaspoon ancho
chile powder Fine sea salt Freshly ground black pepper
4 red or
green Thai
chiles, halved lengthwise keeping stem end intact, or 1 serrano
chile, thinly
sliced
When the French left Vietnam, some of the ingredients such as the cornichons (French small gherkins) became so costly, they were substituted with local food items (pickled carrots and daikon with cilantro and
sliced green chiles).
Vegetarian Mushroom Soup with
Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili
Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms,
sliced 1 jalapeno
chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty
greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili
greens (such as Power
Greens with kale, spinach and chard) Sambal oelek chili
Greens with kale, spinach and chard) Sambal oelek chili sauce
1/2 batch of Basic Spaetzle recipe (above) 1 small - medium
green cabbage (1 1/2 pound) 3/4 teaspoon whole caraway seeds 4 tablespoons unsalted butter 3 large leeks, thinly
sliced (3 cups) 2 garlic cloves, finely chopped Large pinch
chile flakes 1 thyme branch, or 1 teaspoon dried thyme 2 teaspoons apple cider vinegar, or more to taste 1 3/4 teaspoons kosher salt, more as needed 1/2 cup Gruyère or Emmentaler cheese, grated Ground black pepper Kosher salt
1 large yellow onion,
sliced Salt 1 tablespoon canola oil 1 jalapeño or other fresh
green chile 1 fresh hot red
chile, or another jalapeño 1 teaspoon mustard seeds 1 teaspoon ground cumin 1 teaspoon coriander seeds 1 teaspoon brown sugar
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers,
sliced, seeded and coarsely chopped 2 organic
green bell or poblano peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic
green Anaheim
chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black pepper 4 organic ripe tomatoes, cut into thick
slices organic sour cream (optional garnish)
4 to 6 scallions, thinly chopped include
greens 1/3 cup chopped fresh cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño
chiles, thinly
sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves,
sliced 2 teaspoons finely grated fresh ginger with the juice 2 long
green Thai
chiles, seeded and chopped (I used fresh cayenne
chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
Ingredients 1 cup trimmed, thinly
sliced radishes 1 scallion, white and
green parts thinly
sliced 1 dried red
chile pepper 1/2 cup red wine vinegar 1/2 cup sugar 1/2 teaspoon kosher salt
1/2 cup mild goat cheese at room temperature 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 clove garlic, pressed 1 tablespoon tarragon or basil, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch
slices or
green onions, minced 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido
chile flakes, optional 1 tablespoon lime or lemon juice 1 tablespoon olive oil 1 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper
The kids can have rice with a hard - boiled egg, some
greens, and a
slice of cheese and us grown - ups can enjoy a few bolder flavors like
chiles, stinky cheese, bitter
greens, etc..
2 cucumbers, peeled and seeded 1 medium carrot, peeled 4 shallots, peeled (about eight tablespoons) 2 cloves garlic, peeled (about two teaspoons) 2
green and red
chiles, seeded and thinly
sliced 1 (one - inch) piece ginger, peeled and thinly
sliced (about one tablespoon) 1 tablespoon mustard seeds, crushed 1/2 teaspoon turmeric 1 tablespoon granulated sugar 1 tablespoon white vinegar 2 tablespoons peanut oil 1/4 cup
sliced radish 2 tablespoons toasted sesame seeds
1 tablespoon chopped or minced fresh
green or red
chile, such as serrano or New Mexican 1 pound very lean boneless beef or lamb, cubed 1/2 cup shortening 1 medium onion,
sliced 1 clove garlic, minced 1/4 teaspoon black pepper 1 cup water 1/4 cup dried peas or beans, soaked overnight
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large
green bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and
sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico
chile powder 1 teaspoon hot Hungarian paprika, New Mexico
chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then
sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen
green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes,
sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
1 4 - pound chicken 4
slices of bread with the crusts trimmed 1/2 cup of oil 1 large onion, finely chopped 2 teaspoons ground garlic 3 rocotos, or 6 serrano
chiles, seeds and stems removed, pureed Salt and freshly ground black pepper, to taste 1/2 pound chopped walnuts and / or pecans 4 ounces grated Parmesan cheese 1 large tin of evaporated milk 6 yellow potatoes, cooked and halved
Green olives and hardboiled eggs, for garnish Cooked rice
4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless pork, thinly
sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions,
sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico
chile powder (medium - hot or hot, to taste) 1
green bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 red bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 yellow bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 2 to 3 hot
green peppers (jalapeños or serranos), cut crosswise into small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf
Slice the
green, red
chiles and ginger into thin strips.
2 cups gram (chickpea) flour 1 teaspoon red
chile powder 1 teaspoon salt 1 teaspoon turmeric 1 teaspoon baking powder Water Peanut oil for frying Thinly
sliced green chiles, onions, eggplant, and potatoes
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3
green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican
green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and
sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
Add a pound of ground chicken, two minced garlic cloves, three thinly
sliced scallions (whites and
greens), and a couple of
sliced chiles.
Ladle soup into bowls and top with
sliced egg, reserved scallion
greens, and
chile threads (if using).
24 medium shrimp, shelled and deveined, tails off Vegetable oil for frying 4 egg roll wrappers, cut in 1 / 4 - inch strips Ground New Mexico red
chile Mixed baby
greens 3
slices red onion
4 tablespoons butter (divided) 1 large red onion,
sliced 2 cloves garlic, chopped 2 cups small, hot, finger - size
green chiles (Bhutanese Jitshe
chiles or Ancho
chiles) 1 cup water 6 ounces Bhutanese Datshi or crumbled mild goat cheese 6 ounces grated pecorino or Gouda cheese 4 small potatoes, peeled,
sliced 1/4 ″ thick and cooked in salted water 1/2 cup milk mixed with 1 tsp.