Sentences with phrase «teaspoon chili»

Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil.

I only used 1 scant teaspoon chili flakes but they are really really hot.

Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.

2 tablespoons fish sauce (30 ml) 2 tablespoons lime juice (30 ml) 1 1/2 teaspoons rice vinegar (7 ml) 3 tablespoons Splenda (50 ml) 1/2 teaspoon minced garlic (2 ml) OR 1 clove garlic, crushed 1 teaspoon chili garlic paste (5 ml)

Sliced fresh pineapple + drizzle of 1/4 teaspoon chili paste mixed with 1/2 teaspoon honey and a pinch of powdered ginger

For the taco — 250 - 300 g butternut squash, peeled, diced — 240 g (1 jar) black beans, drained and rinsed — 1 onion, chopped — 2 teaspoon smoked paprika — salt, pepper — corn tortillas — cooked rice — guacamole — 150 ml sour cream (you can use soy yoghurt to make it vegan) + 2 teaspoon chili sauce, mixed — fresh coriander — lime — olive oil

Bowls 6 cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water

mushrooms, sliced 1 teaspoon salt freshly ground black pepper 1 teaspoon curry powder 1/4 teaspoon chili pepper flakes 1/4 teaspoon coriander (ground) 1/2 teaspoon cumin pinch cinnamon 1/4 cup golden raisins (optional) One 14.5 - oz.

Mango Chili and Coconut Sorbet 5 mangos — peeled and pitted 1 cup unsweetened dry coconut flakes juice of 1 1/2 limes 1 1/2 cups purified water 6 - 8 tablespoons raw agave nectar 3 or less teaspoons chili powder dash of cayenne pepper

Charlie's Chili adds one 8 - ounce cup of coffee in lieu of chicken or beef broth... 2 pounds beef in lieu of 1 pound beef and 1 pound pork mixture, 2 tablespoons cumin in lieu of 3 tablespoons of cumin, and they add 1 teaspoon chili seeds which I have omitted altogether.

1 heaping teaspoon chili powder Pinch (about 1/4 teaspoon) cumin 3/4 cup tomato sauce

Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients2 tablespoons cilantro2 tablespoons sea salt1 tablespoon lemon peel1 teaspoon chili powder1 teaspoon garlic powder1 teaspoon cumin1...

4 ears corn 1/2 cup mayonnaise 1/4 cup cotija cheese, grated 2 tablespoons cilantro, chopped 2 teaspoons lime juice 1 teaspoon chili de arbol Sea salt, to taste Thinly sliced radish, garnish

1 cup quinoa 1 pound (3 cups) shelled edamame (fresh or frozen) 2 medium lemons 2 small, ripe avocados 1 - 2 garlic cloves, crushed, to taste 2 bunches radishes, halved 1 cup microgreens or basil 1 tablespoon ground cumin 1 - 2 tablespoons olive oil 1/4 teaspoon chili flakes Salt and black pepper to taste

1/2 cauliflower, head 1 cucumber 1 carrot 8 scallions 2 cups cubed cooked chicken 3 tablespoons lime juice 1 tablespoon rice vinegar 1 tablespoon fish sauce (nam pla or nuoc mam) 3 tablespoons soy sauce 2 tablespoons extra light olive oil or other bland oil 2 teaspoons Splenda or Stevia in the Raw, or other sweetener to equal 2 teaspoons of sugar 1/2 teaspoon chili garlic sauce, or to taste 1/2 cup chopped cilantro salt and pepper — to taste

block extra firm tofu 2 tablespoons fresh lime juice 1 tablespoon soy sauce 1 teaspoon toasted sesame oil 1/2 teaspoon chili oil

4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)

1 cup of cashews — soaked in water overnight Around 3/4 cup coconut milk 2 cloves of garlic — grated 2 green onions — chopped 1/2 teaspoon chili powder Sea salt and pepper

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

** Cayenne - chili syrup: Combine 1 cup sugar, one cup water, 1 teaspoon chili powder, 1 teaspoon cayenne in a saucepan and bring to a simmer.

FOR PORK 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon cinnamon 1 pork tenderloins (a little over 1 pound) 1 tablespoons olive oil FOR GLAZE 1/2 cup packed dark brown sugar 1 clove garlic, minced 1/2 tablespoon hot sauce (Tabasco)

SALSA MIX — Or make our amazing 5 minute Best Salsa Recipe Ever 1/4 red onion 1/2 tomato 1/4 teaspoon chili powder

1 cup of soaked cashews (take one cup of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons of Sriracha sauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of salt

2 teaspoons cumin 1 teaspoon paprika 1/4 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon oregano 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 cups root vegetables, peeled and cut into 1 / 2 - inch cubes (squash, sweet potatoes, carrots, parsnips, turnips) 1 tablespoon vegetable oil 1 - 15 ounce can black beans, drained and rinsed 3/4 cup Greek yogurt Juice of 1 lime 1/4 cup cilantro leaves plus more for garnish 6 - 8 flour tortillas, warmed

White Sauce Ingredients 1/2 cup plain yogurt 1/4 cup mayo 1 lime, juiced 1/2 cup fresh cilantro 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon chili powder freshly ground black pepper

While they are cooking, measure out your seasonings — 1 1/2 teaspoon oregano, 2 teaspoons chili powder, 1 teaspoon ancho chile powder and 1 teaspoon smoked paprika.

You can make your own pork rub using 1 teaspoon brown sugar, 1 teaspoon BBQ seasoning (I like McCormick's Grill Mates BBQ Seasoning), 1 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 -1 teaspoon cayenne pepper, and 1 teaspoon chili powder.

1 teaspoon garlic sea salt blend 1/4 teaspoon cumin (omit for aip) 1/4 teaspoon chili powder (omit for aip) 1/4 teaspoon parsley 1/2 teaspoon onion powder

Marinade: 1/4 cup plain yogurt 1.5 tablespoons olive oil 1 tablespoon lemon juice 1/2 teaspoon cumin 1/2 teaspoon paprika 1/4 teaspoon chili powder Pinch of cayenne (for a bit of spice) Heaped 1/4 teaspoon sea salt 1 - 2 cloves garlic, minced

Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

Then add your spices: 1 teaspoon each of thyme oregano, garlic powder, cumin, ground ginger, chipotle chili powder; 2 teaspoons chili powder; and a quarter teaspoon of ground cinnamon to warm everything up.

If using unseasoned black beans, drain and jazz them up with ⅛ teaspoon salt, 1/2 teaspoon cumin and 1/2 teaspoon chili powder.

1 11 - ounce can Mandarin oranges, drained 1 ripe avocado, skinned and diced 1 teaspoon chili powder 3/4 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt 1 1/2 tablespoons fresh lime juice 2 teaspoons ground cumin 1 1/2 cups shredded red or green cabbage 8 6 - inch corn tortillas 1/2 pound leftover cooked fish 4 ounces Cabot Jalapeno Light Cheddar, Cabot Chipotle Cheddar or Cabot Habanero Cheddar, grated (about 1 cup)

roasted chili mango dressing 1 mango, seeded, peeled and cubed 1/4 teaspoon chili powder 1 teaspoon olive oil 1/2 cup olive oil the juice of 2 limes 1 tablespoon white vinegar a pinch of salt and pepper

FOR THE TUNA 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 1/2 teaspoons chili powder 1 1/2 teaspoons cracked black pepper 1 1/2 teaspoons kosher salt 3/4 lb (1 1/2 - inch - thick) sushi - grade tuna steak 2 tablespoons olive oil

4 corn cobs 1/2 cup Greek yogurt Juice from 1 lime 1/4 cup crumbled cotija cheese 1/2 teaspoon chili powder 1 tablespoon chopped cilantro Salt & black pepper

6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro

along with 4 tablespoons of vegan butter, melted, 1/4 cup maple syrup, 1 teaspoon salt, and 1 teaspoon chili powder, processing until smooth.

2 boneless, skinless chicken breasts 2 tablespoons olive oil 2 limes, juiced 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper

- 1/3 cup chopped cilantro - 2 tablespoons red onion, finely chopped - 3 cloves garlic, minced - 1/2 teaspoon chili powder - salt and pepper to taste

2 large sweet potatoes, ends chopped off canola oil for frying 1 tablespoon smoked paprika 1 tablespoon onion powder 1/2 tablespoon brown sugar 1/2 tablespoon garlic salt 1/2 teaspoon chili powder 1/4 teaspoon salt 1/2 teaspoon black pepper