I don't think the can
of diced peppers you have in the pic are jalapenos, I looked them up and I believe they are a milder, diced, but very tasty pepper.
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
2 tablespoons peanut or vegetable oil 1 large yellow onion,
diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black
pepper
1 onion, chopped 1/2 cup butter 4 garlic cloves,
diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red
pepper flakes, marjoram, parsley) salt and
pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small
dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black
pepper 1 pound butternut squash, large
dice 3/4 pound red potatoes, large
dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can
diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
I used the small penne pasta and a can
of the
diced tomatoes with
peppers and celery.
1) Peel and cut mango, avocados, onion and tomatoes into cubes /
dices accordingly 2) Place cubed /
diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt &
pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit
of oil on both sides
of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
-- one jar or resealable tupperware container — a bunch
of beets, — 1 cup vinegar (I recommend red wine or white)-- 1 tbsp sugar -1 tbsp
diced / minced or crushed garlic (less if you're a vampire or still have tastebuds)-- some fresh cracked
pepper and some sea salt.
It easy to prep the night before (or even in the morning as your coffee brews) because you just have to brown up a little ground beef and onion and toss it into the slow cooker with a
diced pepper, a can
of tomato sauce and three spices (how's that for keeping things simple?
2 tablespoons olive oil 1 large sweet onion
diced 6 mini sweet
peppers or 1 large red
pepper diced 3 cloves
of garlic
diced 1 lb ground beef 3 small logs
of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
I added 1 inch
diced red bell
pepper as well as a teaspoon
of garam masala.
Lean Ground Beef 3 - 4 stalks
of Celery, chopped 1/2 onion, chopped 2 red
peppers, chopped 1 jalapeno, chopped 1 can (lge) 796 ml
diced tomatoes 1 can Eden Organic Mexican Rice and Beans Shredded Cheddar and Mozz.
1 can
of creamed corn 1 can
of corn drained 1 box
of jiffy corn muffin mix 1 cup
of sour cream 1 stick
of butter melted 1 Poblano
pepper, roasted and
diced
When the vegetables soften, add in a can
of diced tomatoes and a pinch
of salt and cayenne
pepper and simmer for 10 minutes.
1 Medium aubergine,
diced large 1t Sesame oil (or another high - heat oil) 1/2 Onion,
diced 1/2 Green
pepper,
diced large 1 t Sesame oil 1 Clove
of garlic, minced 1» Piece
of ginger, minced
I find one pound
of ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute celery salt for the salt; i have on occasion added green
pepper; I typically use three cans
of diced tomatoes instead
of the one can and can
of purée; instead
of the 2 tbsp chili powder i use ground ancho chilis.
I used a jarred roasted red
pepper instead
of fresh, but
diced and cooked with the other veggies.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [
diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch
of ground cloves to taste • salt and
pepper
1 can
of roasted,
diced tomatoes 1 fresh tomato,
diced 3 cloves
of garlic 1/2 white onion 1 fresh jalapeno
pepper 1/2 cup chopped cilantro 1 teaspoon salt
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red
pepper, finely
diced 1/2 to 1 habanero
pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems
of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
, and a couple
of diced jalapeño
peppers, seeds and all or add a little kick..
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4 cup apple, cut into 1/4 inch
dice (place in a bit
of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch
dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit
of freshly ground black
pepper
1 tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and
pepper to taste juice
of 2 limes 1/2 medium white onion,
diced (garnish) crushed red
pepper (garnish for additional spiciness)
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion,
diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado,
diced * 1 large bell
pepper (I used a red one),
diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black
pepper
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk,
diced 1 small onion,
diced 3 1/2 cups
diced, peeled pumpkin 1 bay leaf 2 sprigs
of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black
pepper, to taste 3 Tablespoons Fino sherry
I used canned
diced jalapeños, which meant that I didn't have to slice and
dice a bunch
of peppers, but you could definitely sub in 1/2 cup
of diced fresh jalapeños, or add them to the canned
peppers to increase the spice level if you're brave.
3 lbs beets 3 Tbsp olive oil 1 medium onion
diced 2 Tbsp butter Salt and
pepper 1 litre
of vegetable stock
This Asian Red Cabbage Slaw stands out with its brilliant purple hue and is accented with shredded carrots, sliced green onion, cilantro, and the subtle flare
of diced poblano and jalapeño
peppers.
1 large white onion one large green
pepper 2 cloves
of garlic minced 1 can
of diced tomoatos (not drained) 1 can tomato paste 1 can
of tomato sauce 1 can
of kidney beans 1 can
of chick peas 1.5 pounds
of ground beef
Most often, a couple
of tablespoons are sprinkled over ground turkey or beef and a little bit
of vegetables (corn,
diced tomatoes or bell
peppers, some hidden mushrooms — whatever I have on hand) for a quick taco dinner.
Other filling ingredients you could add to the mixture:
diced bell
peppers, cooked brown rice, frozen corn kernels, another variety
of beans, etc!
to die for!!!! I added broccoli slaw (chopped a bit finer), and a can
of water chestnuts (
diced fine) in addition to the green beans, scallions, cucumber and radishes, and cumin & red
pepper flakes to the dressing.
Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2
of a jalapeno,
diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt /
pepper / turmeric to taste.
With that being said, one way to increase spiciness is to add, along with the other spices, a 1/4 teaspoon
of white or black ground
pepper or a 1/4 cup
of finely
diced crystallized ginger (which you can buy in small tins at specialty food stores or in bulk form from the health food store).
8 whole Beef Short Ribs Kosher Salt
Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta,
diced 2 tbsp Olive Oil 1 whole Medium Onion,
diced 2 whole Carrots,
diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip,
diced 2 stalks
of celery,
diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne
pepper 1 tsp allspice
1/4 lb
of red chilies, seeded and
diced 1 habanero (optional — or a more mild chili if you prefer), seeded and
diced 1 medium sized red
pepper, seeded and
diced 5 cloves
of garlic, sliced 1 tablespoon
of grapeseed or sunflower oil
1 lb ground beef (or vegetarian crumble) 3 cups
of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves
of garlic, minced 1 TB dried parsley 1 TB dried basil 1/2 cup chopped onion 1 — 28 oz can
of diced tomatoes 1 — 6 oz can
of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4 tsp
pepper 1/4 tsp salt
For the salad: 2 pounds chicken, cooked and
diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder salt &
pepper, to taste cayenne
pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons
of water
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely
diced 1 red bell
pepper, core and seeds removed, finely
diced 1 yellow bell
pepper, core and seeds removed, finely
diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp olive oil, 1 medium onion, 4 garlic cloves, & 8 to 10 Cachucha
peppers (a caribeean cousin
of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all finely
diced.
A few hours before cooking, combine the cubed chicken,
diced red onion, 1/2 c.
of the sauce, and
pepper.
pitas mozzarella string cheese, cut into thinner strips
of cheese marinara sauce shredded mozzarella cheese toppings
of your choice (
diced peppers, pepperoni, mushrooms, olives, onions, etc..)
chopped fresh cilantro 1/3 cup seeded and
diced tomatoes juice
of half a lime salt and
pepper
Then add chopped onion and red bell
peppers, cannellini beans,
diced tomatoes, corn, cumin, a little bit
of cayenne and salt to the slow cooker.
I thought they had PLENTY
of flavor with the addition
of some
diced onion, salt and
pepper, and increased cheese to two cups.
sausage, ham, etc)-- 1/2 cup onions —
diced — 3 cups cheddar cheese — shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon garlic powder — 1 tsp salt & 1/2 tsp
of pepper (I am recommending an additional pinch
of salt and
pepper for each layer
of hash browns)
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion,
diced 1 leek, white and light green parts, sliced medium 2 large celery stocks,
diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black
pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Place the kefir, half
of the
diced red onions, garlic,
pepper, chili flakes, turmeric, oregano, honey and salt in a blender and pulse until completely smooth and combined.
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and
diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher salt to taste White
pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch
of cayenne
pepper 6 Cups Chicken broth 3 Medium Potatoes,
diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1 Cup
diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.