2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1
teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2 cups shredded red cabbage
Blackened Salmon 1 pound salmon 1 teaspoon smoked paprika 1
teaspoon ancho chili powder 1/2 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon coriander
Chipotle: Add 1/4
teaspoon ancho chipotle powder and one teaspoon lime juice to the blender in step one.
2 cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1
teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2 cups shredded red cabbage
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
For spiced nuts 2 tablespoons egg whites 1/4 cup packed light brown sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt Pinch of black pepper 1/4
teaspoon ancho chili powder 1 teaspoon vanilla extract 2 cups mixed nuts
Ancho Roasted Sweet Potatoes 2 pounds sweet potatoes 2 tablespoons canola or safflower oil 2
teaspoons ancho chile powder 1/2 teaspoon coarse salt 1/8 teaspoon freshly ground black pepper 1 tablespoon honey 1 tablespoon fresh lime juice
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2
teaspoons ancho or chipotle chili powder 1 1/2 teaspoons ground cumin pinch of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread
1 cup homemade or low sodium chicken stock 1/3 cup finely chopped yellow onion 2 tablespoons cider vinegar 2 cloves garlic, minced (about 1 1/2 teaspoons) 1 1/4
teaspoons ancho chile powder 1 teaspoon dark brown sugar 1 teaspoon whole black peppercorns, crushed 1/2 teaspoon dried oregano 1/2 teaspoon coarse kosher salt 1/4 teaspoon ground cumin 1/4 teaspoon ground allspice
Not exact matches
2
teaspoons ground cumin 1
teaspoon ground
ancho pepper (or any mild ground red chili) 2 tablespoons nutritional yeast (optional) 1/4
teaspoon salt 1 tablespoon fresh lemon juice
Once I had all this vegetable situation ready, I seasoned the shrimp with about a
teaspoon of paprika,
ancho chili powder, garlic and salt and sautéed them using the same pan from the zucchini and sweet potato.
1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1
teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp
ancho powder juice of one lemon juice of one orange 1 chicken, cut into parts 2 tbsp butter
10 dried chipotle chiles 4 mulato chiles, or substitute
anchos 1/2 onion, chopped 10 cloves garlic 1 tablespoon sesame seeds 10 black peppercorns 10 cumin seeds 1/2 cinnamon stick 1
teaspoon Mexican oregano 1/2
teaspoon salt 2 tablespoons olive oil 1/4 cup tablespoon vegetable oil 1/4 cup vinegar 1 cup water
Ingredients 1 tablespoon cumin seed 1 tablespoon coriander seed 1 tablespoon red chile flakes 1 tablespoon
ancho chile powder 1 tablespoon kosher salt 1
teaspoon sweet paprika 1
teaspoon garlic powder
13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury 2 Tablespoons extra virgin olive oil 2 Cups baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened cream cheese 1/2 Cup light sour cream 2 Tablespoons fresh shredded parmesan cheese 1/8
teaspoon McCormick Gourmet
Ancho Chile Pepper 1/8
teaspoon McCormick Gourmet Garlic Salt 1/8
teaspoon McCormick Gourmet Sicilian Sea Salt 1/8
teaspoon freshly ground black pepper 1/3 Cup shredded mozzarella cheese
Add agave nectar,
ancho chili, ginger, lemon zest, lemon juice and 1/2
teaspoon of kosher salt, whisk until well combined.
Chili - Honey Glazed Salmon: Ingredients: — 4, 6 oz salmon filets — 2 tablespoons honey, — 1.5
teaspoons chili powder (recipe called for
ancho chili powder but I used the regular stuff cuz I'm cheap and / or lazy)-- 1.5
teaspoons Dijon mustard — 1 tablespoon (ish) vegetable oil — Salt and pepper Directions: 1.
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
-- 1.5
teaspoons chili powder (recipe called for
ancho chili powder but I used the regular stuff cuz I'm cheap and / or lazy)
In a dry saucepan, add the
ancho chili, 1
teaspoon dried oregano, 1
teaspoon ground cumin and 1/2 tablespoon ground chipotle pepper.
1
teaspoon chili powder, preferably
ancho (if you use a regular supermarket chili powder, cut down the cumin below) 1
teaspoon smoked paprika 3/4
teaspoon ground cumin 1/2
teaspoon ground black pepper 1/2
teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2
teaspoon coarse salt (I like Maldon sea salt on these)
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
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1
teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons
ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2
teaspoons chipotle powder 1/2
teaspoon cayenne pepper 1 tablespoon ground cumin 2
teaspoons ground coriander 1 1/2
teaspoons dried Mexican oregano 3/4
teaspoon salt 1/2
teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2
teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4
teaspoons New Mexico or
ancho chile powder 1
teaspoon ground cumin 1
teaspoon onion powder 1
teaspoon garlic powder 1
teaspoon salt 1/2
teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3 cups finely shredded red or green cabbage 1/2 cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa
1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or substitute
ancho chiles) 2 tablespoons olive or organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2
teaspoon salt, more to taste
Ingredients: 2 each dried New Mexico chili pods 3 each dried chili de arbol pods 3 each dried
ancho chili pods 1 each dried chipotle pepper 1 tablespoon coriander seeds (whole) 1 tablespoon cumin seeds (whole) 1 tablespoon dried oregano 1 tablespoon garlic powder 1
teaspoon smoked paprika
4
ancho chiles, stems removed and seeded, dried in the oven 2
teaspoons whole white peppercorns 1
teaspoon whole...
1 8 - ounce milk chocolate bar 1/2 cup heavy cream 3 tablespoons Kahlua or other coffee flavored liqueur 1 1/2
teaspoons ground
ancho chile 24 to 30 bite - size cubes angel food or pound cake
Patty - Style Habanero Chorizo 3.5 - 4 pounds diced boneless pork shoulder 1 - 3 finely chopped or minced habanero peppers (stems and guts removed; keep seeds for extra heat) 2 1/2 tablespoons sea salt 2 tablespoons
ancho chile powder 1 tablespoon paprika or hot paprika 1 tablespoon cayenne pepper or chipotle powder (preferred) 1 tablespoon minced garlic 1
teaspoon freshly ground black pepper 1 tablespoon chopped fresh oregano 1
teaspoon of cumin 3 tablespoons chilled tequila 3 tablespoons chilled red wine vinegar
Eight dried
ancho or chipotle chiles Oil for cooking One cup diced yellow onion (about one medium onion) Six cloves garlic, peeled and diced 2 cups chicken stock 1/2 cup white vinegar 12 cups water 3/4 cup orange juice 2 tablespoons tomato paste 1 tablespoon dried oregano 1
teaspoon freshly ground smoked black pepper 1
teaspoon ground cumin 1/2
teaspoon ground cinnamon 1/2
teaspoon coarse kosher salt 1/4 cup vinegar 1/4 cup lemon juice
• 1 pound lean flank steak • 2
teaspoons ground chile, such as
ancho or New Mexican Chimayo • 1
teaspoon ground cumin • 1
teaspoon ground coriander • 1
teaspoon garlic powder • 1 cup chipotle - based salsa, divided • Vegetable cooking spray • 6 to 8 green or Mexican bulb onions • 4 to 6 flour tortillas
Add in a tablespoon of chili powder, 1
teaspoon of cumin, a half
teaspoon each of sage, onion powder, garlic powder, salt and black pepper, and 1/4
teaspoon of
Ancho chile powder.
Marinade: 3/4 cup soy sauce 1/4 cup apple cider vinegar (or white vinegar) 1/4 cup olive oil 4 large cloves garlic, minced 1/4 cup chopped cilantro 1 tablespoon ground cumin 1 tablespoon ground chile powder (I used
ancho) 1
teaspoon ground cayenne pepper (optional) 2 limes, sliced into half - moons 1 jalapeño, stem removed, sliced in half
Here are some tips (try any of these options): - add 1/2 cup finely grated Parmesan cheese (you may need to add a few more tablespoons of water) + 2 to 3
teaspoons dried Italian herbs - 1
teaspoon smoked paprika or
ancho chile powder + 1/4
teaspoon cayenne pepper - 1/4 cup pesto - ketodietapp.com/Blog/Filter - 1 to 2
teaspoons curry powder + 1/2
teaspoon turmeric - 2 to 3
teaspoons onion powder + 1/2
teaspoon ground caraway
2
teaspoons ground cumin 1
teaspoon ground
ancho pepper (or any mild ground red chili) 2 tablespoons nutritional yeast (optional) 1/4
teaspoon salt 1 tablespoon fresh lemon juice
Add in a tablespoon of chili powder, 1
teaspoon of cumin, a half
teaspoon each of sage, onion powder, garlic powder, salt and black pepper, and 1/4
teaspoon of
Ancho chile powder.