Chili Peppers Crushed is a spicy and flavorful combination
of dried red chili peppers.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell
pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun -
dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small
red chili pepper or more to taste — seeded, or 1/4 teaspoon
red pepper flakes dash
of cayenne
pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
garlic powder 1 Tbsp
red pepper flakes 2 Tbsp
chili powder (I use a variety
of ones I have on hand) 1 T
dried parsley flakes, cilantro flakes, and
dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)
When
dried and ground, produce extremely usable flakes or
chili powder with unique flavor and tender heat suitable for dishes where you may not need the sharper flavor
of «
red peppers» or the characteristic «chinense
pepper flavor».
In the bowl
of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon,
dried mushrooms, sea salt, black
pepper,
red chili pepper flakes and 3 tablespoons water.
Ingredients: 2
red onions, finely chopped 2 cloves
of garlic, finely chopped Glug, love Jamie's term,
of olive oil 2 teaspoons
of cumin 2 teaspoons
of cinnamon 1 teaspoon
of oregano 1/4 teaspoon
of cayenne
pepper 1/2 teaspoon
of dried red chili flakes Salt and
pepper to taste 1 15 oz
of canned tomatoes 1 fresh tomato 1/2 bottle
red wine 1 can
of black beans, drained and rinsed 1 can
of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly chopped 5 large shiitake mushrooms, roughly chopped
Method: Heat a large pot with a «good glug»
of olive oil Add the garlic and
red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry, add a splash
of wine and continue to cook When the onions are translucent, add the
chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and
pepper and turn off heat Stir, taste and adjust as needed
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
• Olive oil 1 pound lean ground beef • Salt • Black
pepper 1 teaspoon
dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon
chili powder 1/4 teaspoon paprika 1
red onion, diced 2 small
red bell
peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Small, hot,
dried red Capsicum
peppers are sometimes also referred to as
chilis, after the Nahuatl (Mexican) term used for the pungent pods on the other side
of the Atlantic Ocean.
Nacho Cheeze 1 cup
of cashews, soaked for at least 4 hours 1 small bell
pepper (
red or orange) 1/4 cup
of nutritional yeast 1/2 tsp each
of garlic powder,
chili powder,
dried cumin,
dried coriander and paprika salt &
pepper to taste Put all
of the ingredients in a blender and blend it up until creamy.
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
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.
Nacho Cheeze 1 cup
of cashews, soaked for at least 4 hours 1 small bell
pepper (
red or orange) 1/4 cup
of nutritional yeast 1/2 tsp each
of garlic powder,
chili powder,
dried cumin,
dried coriander and paprika salt &
pepper to taste
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
tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib celery, diced 1/2
of a
red onion, diced 1 small jalapeno
pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1 tsp maple syrup 1/4 to 1/2 tsp ancho
chili powder (to taste for spice level) 1/8 tsp cayenne
pepper 1 tsp ground cumin 1/2 tsp
dried oregano freshly ground
pepper & salt, to taste
The spice list consists
of dried red chilis, coriander, cumin, fennel, black
pepper, cloves, cardamom...
1 cups
dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons
chili powder 1 teaspoon ground cumin 1 orange or
red bell
pepper, chopped 1 green bell
pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans
of beans - I used black and kidney but any are fine!
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...]
The secret is a small amount
of garam masala: a mix
of spices that include cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and / or mace) and green cardamom seed or black cardamom pods,
dried red chili peppers,
dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves,...
I will certainly be ordering some from his contact 2 tsp
of olive oil 1 lb
of ground Bison 1 large onion, finely chopped 2 stalks
of celery, chopped 1
red pepper, chopped 1 green
pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans
of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the gar
Chili bean (undrained) 1 -28 oz can
of diced tomatoes 1 -8 oz can
of fired roasted tomatoes, diced 1 — 6oz can
of tomato paste 1/2 c
of beer 3 tbl
of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the gar
chili powder 1 tbl Worcestershire 1 tbl
of dried oregano 2 tsp
of cumin 2 tsp
of hot sauce (like Tabasco) 1 tsp
of basil 1 tsp salt 1 tsp ground
pepper 1 tsp
of smoked paprika 1 tsp
of sugar Shredded low fat cheddar for the garnish.
1 large ripe tomato, peeled seeded and chopped (about 1 cup) 1 clove garlic Juice
of 1 lime 1 jalapeno
pepper, seeded and roughly chopped 1/3 cup extra virgin olive oil 1/2 teaspoon
chili powder (ancho if you have it) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black
pepper 5 cups peeled, cubed sweet potatoes (about 2 pounds
of sweet potatoes) 1 1/2 tablespoons extra virgin olive oil 3 cups black - eyed peas (cooked from 1 1/4 cups
dried, or use two cans, rinsed and drained) 1/2 cup chopped cilantro 1/2 cup minced
red onion 1 teaspoon lime zest
By chopping up bits
of dried mango and adding a pinch
of red pepper flakes, these granola bars are a grown - up version
of the
chili mango lollipops I loved.
1/2 ounce
dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix
of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large
red bell
pepper, diced 1 hot
chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup
red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box
of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
11/2 cups
red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small
dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head
of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon
dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
Filed Under: Seafood Tagged With: carrots,
chili garlic sauce, cilantro, cornstarch,
dry roasted peanuts, garlic, green onions, hearts
of romaine, hoisin sauce, matchstick carrots, olive oil, peanuts,
red bell
pepper, rice vinegar, romaine lettuce, salad shrimp, sesame oil, soy sauce
Ingredients 3 large leeks2 Tbsp butter4 cups chicken broth (or vegetable broth for vegetarian option) * 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher salt plus more to tastePinch
of dried marjoram1 or 2 sprigs
of fresh thyme, or 1/2 teaspoon
dried thyme1 bay leaf1 / 4 cup chopped fresh parsleySprinkle
of Tabasco sauce or other
red chili sauceWhite or black
pepper to taste
10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped
red onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne
pepper 1/4 tsp (1 mL) Mexican
chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each
of 3
of your favourite
dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)
-- 1,5 kg butternut squash, cut in half lengthways and scoop out the seeds and soft fibres — 1 small handful
dried porcini mushroom — 1
red onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun -
dried tomatoes, chopped — 100 g couscous — 2 sprigs
of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon
chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely chopped — olive oil — salt, black
pepper
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped
red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon
chili powder 1 teaspoon
dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs
of choice) 1 to 2 tablespoons oat flour (or flour
of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black
pepper, to taste
2 lbs chicken breasts or thighs, trimmed Salt and
Pepper 2 Tablespoons canola or vegetable oil, divided 1 Tablespoon butter 2 cups celery, chopped 1 1/2 cups onion, chopped 4 cloves garlic, minced or put through a press 8 oz fresh mushrooms, thinly sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon
dried oregano 1 teaspoon
dried basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed
red pepper 2 Tablespoons
chili powder 1 cup chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium
red bell
pepper, chopped (2) 15 oz cans tomato sauce (1) 14 oz can diced tomatoes (1) 16 oz pkg medium pasta shells (or your shape
of choice)
Organic Cooked Brown Jasmine Rice, Water, Cooked Green Garbanzo Beans, Cooked Garbanzo Beans, Butternut Squash, Cooked Black Lentils, Onions, Coconut Milk (Coconut Milk, Water, Xanthin Gum), Kale, Sweet Potatoes, Carrots, Sunflower Oil, Cauliflower, Contains Less Than 2 %
of Water Chestnuts,
Red Bell
Peppers, Basil, Black Mustard Seeds, Dehydrated Onion, Fenugreek Leaves, Garlic Puree, Jalapeño
Peppers, Natural Flavors, Organic Agave Syrup, Organic Cumin, Organic Curry Powder (Spices, Turmeric), Organic
Dried Red Chili Pepper, Organic Dehydrated
Red Bell Pepper, Organic Spices, Rice Starch, Xanthin Gum, Seasoning (Sea Salt, Potassium Chloride).
1/2 cup fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and
pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans
of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons
dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons
of prepared
chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash
of Cajun seasoning, or seasoned salt (optional) salt and freshly ground
pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon
chili powder 1/2 jalapeño
pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small
red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium
red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup
of cooked black beans, rinsed, drained, and
dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed
red pepper flakes (or more depending on level
of desired spiciness)