One
teaspoon of powdered cayenne pepper is just six calories, yet packs half a gram of fiber into it.
Not exact matches
In a pinch, you can make spicy peanut butter by adding 1/2
teaspoon cayenne powder (or more to taste) to 3/4 cup
of peanut butter and mixing it well.
1
teaspoon cayenne powder 1
teaspoon cumin
powder 1
teaspoon coriander
powder 1/4
teaspoon cardamom
powder 1/4
teaspoon cinnamon
powder 1
teaspoon freshly ground black pepper 1
teaspoon sugar 1/4
teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds
of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
Try substituting 2
teaspoons of cayenne powder to heat the truffles up even more.
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
In a small bowl, whisk together the oil, 1 tablespoon chipotle, half
of the lime zest, half
of the lime juice, 1
teaspoon salt, 1/2
teaspoon black pepper, oregano, onion
powder, cumin, garlic
powder, and
cayenne.
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
1 sweet potato, very thinly sliced 1
teaspoon Olive Oil Dash
of cayenne pepper Dash
of chili
powder 3 mini sweet red and / or orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1
teaspoon chopped fresh cilantro
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1
teaspoon curry
powder 1
teaspoon ground coriander 1 tablespoon honey
cayenne pepper, to taste salt & pepper, to taste
* 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
1 cup
of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup
of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful
of cilantro, roughly chopped 1/4
teaspoon of garlic
powder a pinch or two
of cayenne 1/2
teaspoon of chili
powder 2
teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4
teaspoon of salt fresh ground pepper 1/2
teaspoon of baking
powder 2 eggs, lightly beaten
2 whole roasted red peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2
teaspoon cayenne powder 1
teaspoon cumin 1/2
teaspoon coriander Juice
of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
In a mixing bowl add in 1 cup
of self - rising flour, 1/4
teaspoon of ground
cayenne pepper, and 1/4
teaspoon of mustard
powder.
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1
teaspoon whole cumin seeds 1
teaspoon curry
powder 1/4
teaspoon turmeric scant 1/2
teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash
of cream or a dollop
of creme fraiche
• 1 cup sugar • 1 cup chocolate chips • 1/2 cup cocoa
powder • 1/2
teaspoon xanthan gum • 1 1/4 ounce
of Yellowbird Habanero Hot Sauce • Pinch
cayenne pepper • Pinch
of salt
Ingredients -2 tablespoons oil - 2 1/2 tablespoons
of curry
powder - 1/4
teaspoon of cayenne powder - 1 medium onion, thinly sliced - 4 garlic cloves, minced - 4 chicken breasts, cut into bite size cubes - 1 can
of tomato sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire roasted with green chilies!
Stir together the cornstarch, paprika, garlic
powder,
cayenne, 3/4
teaspoon salt and a few grinds
of black pepper in a small bowl.
3/4 cup
of light brown sugar 2 tablespoons
of salt (I used Lo Salt reduced sodium alternative) 1 tablespoon
of chipotle chili
powder 1 tablespoon
of smoked paprika 1 tablespoon
of garlic
powder 2
teaspoons of ground cumin 1/2
teaspoon of cayenne pepper 1/2
teaspoon thyme 1/2
teaspoon of ground cinnamon
1 cup melted butter 4 tablespoons brown sugar 2
teaspoons chili
powder 2
teaspoons garlic
powder 2
teaspoons onion
powder 2
teaspoons black pepper 2
teaspoons cayenne pepper 2
teaspoons seasoning salt Wings: Ingredients: 1 pound chicken wings 1 1/2 tablespoons seasoning salt Preparation: Prepare the chicken wings, if necessary: If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint
of the wing and remove...
While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons
of cold water, mustard
powder, smoked paprika, 1/2
teaspoon salt,
cayenne pepper and turmeric into a blender and process until the consistency
of a thick, smooth sauce.
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
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
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
Mix the sumac, dried oregano,
cayenne powder and a
teaspoon of salt in a small bowl to make the spice rub.
2 cups all - purpose flour 1/4
teaspoon sea salt 1 tablespoon baking
powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful
of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8
teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa
powder 2
teaspoons instant espresso
powder 3 1/2
teaspoons ground ginger 1/2
teaspoon cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg, preferably freshly ground Pinch
cayenne pepper Scant 3/4
teaspoon salt 1/2
teaspoon baking soda 2
teaspoons baking
powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2
teaspoons vanilla extract 2 tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2
teaspoons chili
powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash
of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2
teaspoon ground cumin 1/2
teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8
teaspoons of a mix
of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB
cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion
powder 1 TB garlic
powder
Ingredients 3/4 cup uncooked quinoa 1 head cauliflower, separated into florets 4 tablespoons oil, divided 1/2
teaspoon cumin seeds, crushed (or 1/2
teaspoon cumin
powder) 1/4 — 1/2
teaspoon cayenne powder (adjust to taste) 1 tablespoon minced garlic 1/2 cup ground almonds (almond meal) 3 tablespoons cornmeal 1/2 — 3/4 cup shredded Pepperjack or mild cheddar cheese 3 eggs 1 1/2
teaspoon salt Burger buns
of your choice
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2
teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4
teaspoons garam masala 3/4
teaspoons curry
powder 1/4
teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2
teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
Ingredients: 1 liter water1 tablespoon
of stevia4 tablespoons
of lemon juice1 tablespoon
of turmeric
powder 1/2 — 1 tablespoon
of ginger
powder 1/2
teaspoon of cayenne powder.
1 cup unbleached white or whole wheat flour 1/2
teaspoon baking
powder 1/2
teaspoon salt 1/4
teaspoon cayenne 2/3 cup beer
of choice 2 8 - ounce packages tempeh 1 cup canola or grapeseed oil
1/2
teaspoon celtic sea salt and then we also have been adding a couple pinches
of cayenne powder, and 1 - 2 cups
of thawed red or purple berries, strawberries, cranberries, or a drained 16 Oz can
of unsweetened cherries.
4 cups prepared sticky rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs
of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup peanut butter 1/3 cup soy sauce 1
teaspoon garlic, minced or
powdered 1/8
teaspoon cayenne pepper 1 1/4 cups cold water 2 tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish
8 ounces dried soba noodles 2 - 3 cups baby Romanesco or broccoli florets zest
of one lemon 2 cups fresh cilantro, chopped 2 large cloves garlic 1/4
teaspoon cayenne powder 1/2
teaspoon fine grain sea salt scant 1/2 cup extra-virgin olive oil 12 ounces extra-firm nigari tofu
3 tablespoons vegetable oil 2 cups onions, diced 5 cloves garlic, minced 1/2 chili pepper
of choice, seeded and diced 1 (2 - by - 1 inch) hunk fresh ginger, peeled and minced 1 1/2 to 3 tablespoons curry
powder * (preferably Madras - style) 1
teaspoon ground cumin 1/4
teaspoon cayenne 1/4
teaspoon ground turmeric 1
teaspoon salt 2 (15 - ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 - ounce) package 8 - or 10 - inch whole wheat tortillas
seared tofu 1 7.75 ounce block extra firm tofu 1/4
teaspoon salt 1/4
teaspoon cumin 1/4
teaspoon chili
powder 1/8
teaspoon cayenne pepper nob
of coconut oil
1 small onion 2 cloves
of garlic 1 can rinsed and drained chickpeas (or 1 1/2 cups pre-cooked) small bunch
of fresh parsley, roughly chopped (about 1/4 cup) 2 tablespoons potato starch 1 - 2
teaspoons of sea salt freshly ground black pepper 1
teaspoon turmeric
powder 1/2 — 1
teaspoon cayenne pepper (optional)
One large head
of organic cauliflower, washed and cut into bite - sized florets One pound or more
of small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch piece
of fresh ginger, peeled and then grated 1 tablespoon
of ground cumin 1/2
teaspoon of ground turmeric
powder 1/4
teaspoon or less
of ground
cayenne 1/4
teaspoon of salt 1/4 cup
of water Handful
of fresh cilantro leaves — washed and stems removed
Add the kidney beans, diced tomatoes, chili
powder, salt, and remaining 1
teaspoon of cumin and 1/4
teaspoon of cayenne to the meat mixture and stir together until well combined.
For the smoky seitan: 2 tablespoons olive oil 8 ounces ground seitan 1
teaspoon chili
powder 1
teaspoon smoked paprika Pinch
of cayenne pepper Sea salt
1 small sweet potato, 2 cups shredded 1 (15 oz) can black beans, rinsed + drained 1/2 cup oats, gluten - free if needed 1/2 cup cooked quinoa 1 cup roughly chopped onion 2 - 3 garlic cloves Juice + zest
of 1 lime 2 tablespoons flaxseed meal 4 tablespoons water 2
teaspoons chili
powder 1/2
teaspoon cumin 1/2
teaspoon coriander 1/4
teaspoon cayenne For serving: burger buns, tomato, avocado, sprouts, etc..
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2
teaspoons sea salt 2
teaspoons curry
powder 1/2
teaspoon mild paprika Dash
cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half
of a fresh lemon 1 to 2 tablespoons soy sauce
Red River Rub: 1
teaspoon cayenne pepper 1
teaspoon curry
powder 1
teaspoon turmeric 1
teaspoon ground ginger 1
teaspoon ground cumin 1
teaspoon chili
powder 1
teaspoon paprika dash
of nutmeg French's mustard 1 10 - 12 pound beef brisket, trimmed to 1/4 inch
of fat remaining
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1
teaspoon seeded and diced hot pepper 1 1/2
teaspoons sea salt, or to taste ¹ ⁄ 8
teaspoon ground black pepper Pinch
of cayenne pepper 1/4
teaspoon chipotle chile
powder, or 1/2
teaspoon chili
powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2
teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile
powder 1
teaspoon hot Hungarian paprika, New Mexico chile
powder, or ground
cayenne pepper 2
teaspoons salt 1
teaspoon freshly ground black pepper 1
teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice
of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
1 3/4 pounds Roma tomatoes (or any variety
of garden fresh) 3 poblano chiles 1 large sweet yellow onion, peeled and cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1
teaspoon cumin 2 - 3 tablespoons chili
powder, depending on desired heat level 1/4
teaspoon cayenne pepper 24 ounces vegetable stock 1 15 - ounce can
of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2
teaspoon fresh ground black pepper 1
teaspoon Maya Natural Sea SaltTM
3 large onions, chopped 2 large ripe tomatoes, chopped 8 cloves garlic 2 green chiles, such as serranos, stems removed and halved 1 2 - inch piece
of ginger, peeled 1 tablespoon cumin
powder 2
teaspoons coriander
powder 1
teaspoon turmeric
powder 1
teaspoon cayenne powder 2 tablespoons vinegar 3 pounds boneless lamb or beef, cut into 1 - inch cubes 2
teaspoons fennel seeds 1/4 cup raw cashew nuts 1/4 cup almonds Salt to taste 6 tablespoons vegetable oil
1 1/2
teaspoons roasted peanut oil 1/2
teaspoon ground
cayenne pepper 1/4
teaspoon ground cumin 1/8
teaspoon garlic
powder Heavy pinch
of fine sea salt 1 cup dry roasted unsalted peanuts
8 ounces tempeh 3 tablespoons soy sauce (I prefer shoyu sauce) 3 tablespoons maple syrup 1
teaspoon rice vinegar 2 cloves garlic, peeled, crushed and chopped 1/2
teaspoon powdered chipotle (or a couple pinches
of cayenne)