Allow it boil, and then simmer... add in
some more pepper powder (1/2 tsp) and few curry leaves, let it simmer for 10 - 15 minutes, switch off the fire.
Not exact matches
Taste, and add
more chili
powder, salt and
pepper as you like.
In the end, itself was a bit bland, so I melted some butter, put in salt
pepper and garlic
powder, brushed it on the biscuits and rebaked for 5
more minutes.Any ideas as to where I could change the base dough to a bit
more flavorful?They turned out very good as sides with spaghetti though.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry
powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne
pepper,
more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
Black
pepper and chilli
powder are also optional, but give the parmesan crisps a nice touch and make them
more savoury.
2 cups ap flour 2 tablespoons baking
powder 1/2 teaspoon salt 6 tablespoons butter cut into small pieces, I like to use Kerry Gold for scones 3/4 cup buttermilk 1/4 cup grated Parmesan cheese 1/4 teaspoon fresh cracked black
pepper,
more or less upon your taste - buds
brown some onions and add a good amount of black
pepper and ginger, raw [or
powdered i guess] and fry it up some
more.
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red
pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or
more to taste), plus
more for garnish * 1 teaspoon curry
powder, or to taste * pinch or two of cayenne
pepper, or to taste
6 cups all - purpose flour, plus
more for work surface 1 teaspoon baking soda 1/2 teaspoon baking
powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground
pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses
On low flame, allow it to saute for a few minutes, then add in the oregano, basil, and
pepper powder (if you like
more spicy you can add 2 green chilies.)
Taste the soup and see if it needs
more cider, salt and
pepper or perhaps some chilli
powder or additional thyme.
Stir in 1 teaspoon garlic
powder, stir in 1 teaspoon
pepper, and stir some
more so the
powder doesn't clump up.
18 - 24 fresh chicken wings and / or sections 2 tbsp Ancho chile
powder 2 tbsp sweet paprika (use spicy variety for
more kick) 1 tsp ground cumin 1 tbsp garlic
powder 1 tsp salt 1 tsp cayenne
pepper 3 - 4 tsp grapeseed oil (olive oil will suffice)
I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black
pepper, or tandoori spice
powder etc, stir until the consistency pleases me, adding
more liquid if necessary, let it sit for a few hours on my counter, and voilà.
Stir in pumpkin puree, stock, jalapenos, chili
powder, nutmeg and check if it needs
more salt and
pepper.
Stir in the spinach, chili
powder, heavy cream starting with 1/3 cup and adding
more if needed to make it creamy, 1/2 teaspoon salt and 1/4 teaspoon black
pepper.
1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry
powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I added
more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly ground
pepper
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic
powder 1/2 tsp dried basil Pinch of crushed red
pepper flakes Sea salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil,
more if needed
I did change it a little: I used much
more chilli
powder and fried a bit of onion with the chicken, salted the avocado, made my own roasted
pepper (just put a whole red bell
pepper on an oiled baking tray at 200C for 30 min) and added some creme fraiche on top!
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry
powder 1 jalapeño
pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt,
more to taste 1/2 teaspoon ground black
pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
2 1/2 tablespoons ground flax seed 7 1/2 tablespoons water 1 pound spaghetti (see headnotes) 8 ounces / 1/2 pound kale, spinach, or other greens (frozen or fresh) 1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion
powder 2 tablespoons garlic
powder 2 teaspoons ground black
pepper 1/2 teaspoon salt, plus
more to taste
After the first time I made it, I wished it had a bit
more spice so I have added 1/2 fresh jalapeno
pepper (with the bell
peppers) and about 1 extra tbsp of chili
powder to give it a bit
more heat and it is perfect.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell
pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot
powder (or non-GMO cornstarch) 1 tsp (or
more, to taste) unrefined sea salt Freshly ground black
pepper, to taste 1/8 tsp ground white
pepper Dash cayenne
powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground
pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10
more minutes / Remove from oven / Add
more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry
powder to taste, a squeeze of lemon juice.
Would I solve that by adding
more curry
powder or
more red
pepper flakes?
The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell
peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add
more for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon
powdered annatto seeds (achiote) Salt and
pepper to taste
2 onions, chopped 2 cloves garlic, minced 2 tablespoons minced fresh ginger 2 tablespoons butter or margarine 2 tablespoons curry
powder, or
more to taste 1/4 cup all - purpose flour 1 quart chicken broth 2 cups coconut milk 3 boneless chicken breasts, poached, skin removed 2 apples, peeled, cored and cut in chunks Salt and
pepper to taste Cooked rice
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4 teaspoon salt Dash of white
pepper 1/2 teaspoon habanero
powder (or
more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds
Umm, can you be
more exact is that 3 fresh
peppers to 1 teaspoon of
powder or?
Asparagus Fries 2 tablespoons ground chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4 cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons garlic
powder 1 teaspoon salt, plus
more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin seeds — ground 1/4 teaspoon red
pepper flakes
2 pounds tomatoes, halved and seeded 10 cloves garlic 1 medium onion 2 teaspoons red chile
powder Salt and freshly ground black
pepper, to taste 1 teaspoon ground cumin, or
more, to taste 1/4 teaspoon ground allspice 1/4 teaspoon oregano White vinegar, to taste 6 pork chops or beef steaks
can) 1 egg (I used
powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage leaves, minced 1/2 cup sliced, pitted Kalamata olives (I left them out this time) Squeeze of fresh lemon juice 1/2 cup toasted bread crumbs, or
more if needed (I used Panko bread crumbs) Salt Fresh ground
pepper
2-1/2 cups all - purpose flour plus
more for worksurface 4 teaspoons baking
powder 1 tablespoon black
pepper 1 teaspoon kosher salt 10 tablespoons butter, cold, cut into cubes plus
more for brushing 1-1/4 cups buttermilk
100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao
Powder 3 - 4 tsp CHOC Chick Sweet Freedom, agave syrup, honey or maple syrup (to taste) 1/2 tsp cayenne pepper chili powder (taste and add a little more if required) 1/2 tsp vanilla bean e
Powder 3 - 4 tsp CHOC Chick Sweet Freedom, agave syrup, honey or maple syrup (to taste) 1/2 tsp cayenne
pepper chili
powder (taste and add a little more if required) 1/2 tsp vanilla bean e
powder (taste and add a little
more if required) 1/2 tsp vanilla bean extract
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 salt
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus
more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus
more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard
powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black
pepper (to taste)
1 lb chicken breasts / thighs, cut into 1 inch cubes 3/4 cup yoghurt (full / lowfat) 1 tbsp ginger, minced 2 cloves garlic, minced 1/2 tsp cumin
powder 1 tsp coriander
powder 1/2 tsp garam masala pinch (or
more) of red chilli
powder (optional) pinch of red food coloring (optional) salt and
pepper to taste
mushrooms, sliced 1 apple, peeled and diced 2 - 3 teaspoons or
more garlic
powder (to taste) 2 - 3 teaspoons sage or
more (to taste) 1 teaspoon rosemary, chopped 1 teaspoon thyme 1 teaspoon turmeric 1 teaspoon black
pepper 2 teaspoons of pink salt or
more (to taste) 1/2 cup coconut oil, or organic, grass fed butter
Ingredients - 2 tablespoons coconut oil - 1 red bell
pepper chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry
powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne
pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and
pepper to taste - 4 ounces goat cheese softened +
more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping
Ingredients: 2 lbs grass - fed beef tongue 3 cups water 1 - 2 Tbsp Red Boat Fish Sauce 4 garlic cloves 2 ″ galangal root (or subbed with ginger root) 1 tsp salt 1 tsp turmeric
powder 1 tsp coriander
powder 1 tsp cumin
powder 1 tsp aleppo chili
pepper 1 tsp cloves
powder 1 tsp black
pepper powder 1 Tbsp coconut oil 1/2... Read
more →
Oven Fried Curried Chicken Fingers Ingredients: 2 lbs boneless skinless chicken breasts - cut into long strips 1 Tbsp curry
powder 1 tsp salt 1 tsp black
pepper 1/4 cup coconut milk A dash of chili
powder (or
more if you like spicy) 1 cup or as much as you need shredded coconut flakes
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
Add ranch dressing, garlic
powder, salt,
pepper and curry
powder, and pulse a few times
more.
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
Ingredients 2/3 cup butter or margarine 2/3 cup all - purpose flour 7 cups milk 4 large baking potatoes, baked, peeled an cubed (about 4 cups) 4 green onions, sliced (Or one diced and sautéed onion) 12 bacon strips, cooked and crumbled 1 1/4 cups shredded cheddar cheese 1 cup (8 ounces) sour cream 3/4 teaspoon salt, plus
more for seasoning 1/2 teaspoon
pepper, plus
more for seasoning Garlic
powder Onion
powder
Chipotle Pig
Powder 3 (or more) dried Chipotle peppers 2 teaspoons seasoned salt 3 tablespoons freshly ground black pepper 2 tablespoons dried oregano 1 tablespoon smoked hot paprika 1 Bay leaf 1 teaspoon ground cumin 1 teaspoon onion powder Combine all of the ingredients in a spice grinder and pulse to incorp
Powder 3 (or
more) dried Chipotle
peppers 2 teaspoons seasoned salt 3 tablespoons freshly ground black
pepper 2 tablespoons dried oregano 1 tablespoon smoked hot paprika 1 Bay leaf 1 teaspoon ground cumin 1 teaspoon onion
powder Combine all of the ingredients in a spice grinder and pulse to incorp
powder Combine all of the ingredients in a spice grinder and pulse to incorporate.
I made these last night and added a table spoon of curry
powder and a teaspoon of ground black
pepper to make
more interesting for adults.
Add the garlic, ginger, red
pepper flakes, curry
powder, turmeric, and salt and
pepper and cook for 2 minutes
more, making sure the spices coat the aromatics.
Measure in the tomato paste,
more salt and
pepper, garlic
powder, onion
powder and crushed red
pepper, to taste.
Taste the soup and add
more salt,
pepper, garlic
powder, onion
powder or crushed red
pepper, if necessary.