Sentences with phrase «minced fresh chili»

Not exact matches

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

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 to serve

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

water 1/4 cup fresh lime juice 3 garlic cloves, finely minced 1 serrano chili, finely minced, seeds and ribs removed salt and pepper to taste 1/4 cup vegetable oil

Served minced fresh Thai chili pepper on the side for those who like a spicy garnish.

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

1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced

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

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)

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 made this, but instead I made them savory by using some paprika, a little chili powder, fresh minced / diced jalepenos, and green onions!

Marinated Tofu 300 g tofu 5 tbsp sesame oil 5 tbsp soy sauce 2 tbsp rice vinegar 1 clove garlic 1/2 red chili 2 - inch (6 cm) fresh ginger, peeled and minced

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 SPAGHETTI POMODORO 1/4 cup olive oil (plus additional, to garnish) 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/4 teaspoon chili flakes (optional) 1 (28 - ounce) can whole peeled tomatoes (hand crushed) bundle fresh oregano 1 pound spaghetti 2 tablespoons unsalted butter (softened) 1/4 cup whole basil leaves (to garnish) parmesan (to serve) Kosher salt and freshly ground pepper (to taste) butcher's twine

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

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 1/4 cup reduced - sodium chicken broth 2 Tbsp rice vinegar 3 Tbsp low - sodium soy sauce 2 tsp cornstarch 1 Tbsp brown sugar 1/2 tsp dark sesame oil 1 tsp garlic - chili sauce * 1 Tbsp plus 1 tsp canola oil, divided 1 - 2 tsp fresh ginger, grated 2 cloves garlic, minced 1 pound shrimp, peeled and deveined 1/2 tsp kosher salt 4 cups small broccoli florets 1 cup onion, vertically sliced (not pictured) Sesame seeds for garnish

Use a minced and seeded fresh hot chili pepper, such as jalapeño or serrano, in place of dried hot red pepper flakes or sriracha sauce for a spicy scramble.

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)

2 to 4 ounces Garlicky Greengo 1/4 cup Mayo 3 TB sour cream 3 TB minced fresh parsley 1 garlic clove, minced 1/2 tsp chili powder 1/4 tsp ground black pepper 1/4 tsp cayenne pepper (optional) 4 tsp juice from 1 lime 1 oz grated Cotija cheese Mix together, refrigerate for at least 1 hour then slather on your roasted or grilled corn on the cobb.

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

Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pepper

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

Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish

1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro

700 g sweet potatoes (2 medium ones), peeled and cubed 1 can tomatoes 1 dl water 1 big onion, cubed 3 cloves garlic, minced 2 - 3 teaspoons fresh ginger, minced 2 tablespoons canola oil 1 teaspoon crushed chili -LSB-...]

Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.

Firecracker Shrimp Jambalaya -------------------- 1 1/4 cups long - grain white rice 1 tbsp canola oil 1 large yellow onion, diced 1 green bell pepper, seeded, diced 2 stalks celery, diced 4 cloves garlic, minced 1 fresh cayenne chili, seeded and minced 1 lb medium shrimp, peeled 1 28 oz can crushed tomatoes 2 tbsp fresh chopped parsley 2 tsp oregano 1 tsp cumin 1/2 tsp black pepper 1/2 tsp cayenne pepper 1/2 tsp salt 2 - 3 tsp bottled red hot sauce

1 pound grass - fed ground beef 1/4 pound beef heart, minced or finely chopped 1 medium onion, finely chopped 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 medium carrot, peeled and grated 1 teaspoon Dijon mustard 1/2 teaspoon thyme 1/2 teaspoon sage 1 teaspoon sea salt 1/4 teaspoon black pepper Couple shakes red chili flakes or dash of chili powder 1 egg

Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro

2 Ripe Avocados 1/2 Red Onion, Minced (About 1/2 Cup) 1 - 2 Jalapeño chili, Stems And Seeds Removed, Minced 3 Tablespoons Fresh Cilantro Leaves, Finely Chopped 1 Tablespoon Fresh Lime Juice 1/2 Teaspoon Coarse Salt Freshly Ground Black Pepper 3/4 Cup Pomegranate Arils

3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black pepper Pinch of chili powder or cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish

150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large handful of fresh sage leaves, cleaned and pat dried freshly ground black pepper, to taste

of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)

Sprinkle with steak seasoning, red chili pepper flakes, fresh cracked black pepper, half of the minced garlic, bouillon cube, and parsley.

Cilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9 large tomatoes 1 green pepper, diced 1 large onion, diced 3 jalapeño peppers, diced (leave seeds in for more spice) 3 cloves garlic, minced 1 large handful of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP chili powder 1 TBSP salt

1 T. vegetable oil 2 cloves garlic, minced 1 t. chili powder 1 chipotle pepper in adobo, minced + 1 T. sauce 1 t. ground cumin 4 dashes cayenne pepper 1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed 1/3 c. water 2 c. cooked brown rice 1/4 c. fresh salsa

1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.

extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay leaf 2 red bell peppers, cored, seeded, and finely diced 1/2 of a green bell pepper, optional — adds a little more color and another depth of flavor 2 tomatoes, halved, seeded, and finely diced A handful of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper, to taste

1 pound chicken, cooked and chopped 1 tablespoon olive oil 1 small onion, chopped 3 cloves garlic, minced 2 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1 can (28 ounce) crushed tomatoes 1 can (10.5 ounce) chicken broth 1-1/4 cups water 1 can (4.5 ounces) chopped green chilies 1 can (15 ounce) black beans, drained and rinsed 1/4 cup fresh cilantro, chopped (optional but yummy!)

1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)

• FOR THE HABANERO - BANANA CHUTNEY • 2 ripe bananas, peeled and diced • 1 habanero pepper, chopped • 2 tablespoons onion, minced • 2 tablespoons fresh lime juice • 1 tablespoon fresh cilantro, chopped • Chili powder to taste

4 tablespoons olive oil 1 large eggplant, cut into 1/4 inch pieces 1 garlic clove, finely minced 1 pinch red - hot chili pepper flakes 1/2 red onion, cut thinly 2 tablespoons fresh parsley, minced 2 - 3 tablespoons white vinegar 2 - 4 teaspoons salt 1 teaspoon black pepper (or to taste)

8 ounces dried rice noodles 1/4 cup fresh lime juice 2 tablespoons reduced - sodium soy sauce or tamari 2 tablespoons brown sugar 1 to 2 teaspoons hot chili sauce 1 tablespoon water 2 teaspoons peanut oil 3 cloves garlic, minced 1 to 2 teaspoons minced, peeled fresh ginger (bottled fresh is OK) 1 medium carrot, peeled and cut into narrow strips 8 to 10 green onions, halved lengthwise and then cut into 2 - inch pieces 1 cup mung bean sprouts 2 tablespoons chopped dry - roasted peanuts 1/4 cup chopped fresh cilantro (optional) 1 lime, sliced (optional)

spinach leaves 1 large avocado, peeled, pit removed 1 1/2 tsp lemon juice 1/2 tsp seasoned salt 1 clove garlic, peeled 1/4 tsp curry powder 1/8 tsp minced fresh ginger Dash chili powder Dash cayenne pepper Dash cumin

2 tablespoons oil 1 sprig fresh curry leaves (also called «sweet neem», which is NOT the same as Aruvedic bitter neem) OR 1 bay leaf 1 tablespoon chopped onion 1 clove garlic, minced 1 - inch piece stick cinnamon 1 teaspoon chili powder 1 teaspoon curry powder teaspoon turmeric 1 teaspoon salt 1 green chili pepper, chopped 1 ripe tomato, chopped 1 cups blanched and cooked okara cup boiling water

150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large handful of fresh sage leaves, cleaned and pat dried freshly ground black pepper, to taste [click to continue...]

ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)

PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided