Not exact matches
The long, green New Mexican chiles are
used fresh, frozen, or canned as an ingredient in Southwestern
chilis.
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed
fresh herbs (we
used parsley, cilantro and mint) 1/2 cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small
chili 1/2 avocado 1/2 tsp sea salt flakes
Fresh chiles are often
used in
chilis because they are easily available from the garden or market.
Other
fresh chiles
used in
chili that are sometimes found in markets (especially farmer's markets) are serranos and habaneros.
1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t
Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I
used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped
fresh parsley to serve
1/2 cup onion chopped 1/4 cup olive oil (I
use less) 1
fresh garlic pod, chopped 1 t
chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and te
chili powder 1 t Gephardt
Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and te
Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen
fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
Often I
use garlic salt and cumin or cinnamon and sugar; for a bit of kick I like
chili powder and a drizzle of
fresh lime juice.
Besides
using Greek yogurt, I also slightly adapted the original recipe by leaving a few things out such as
fresh cilantro and red
chili peppers for garnish.
Mix the
chili garlic sauce with the yogurt, then divide the rice into serving bowls, and top with the eggs, yogurt, and
fresh herbs and
chili flakes (if
using).
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)
Quinoa (1 cup), rinsed and soaked for an hour
Fresh parsley (1/2 bunch), chopped
Fresh dill (1/2 bunch), chopped
Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean
chili powder to season the veggies — to taste (not seen here but
used.
I make a similar meatless
chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually
use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when
fresh and cut up and freeze the extras for making
chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
FOR
CHILI LIME BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons
fresh lime juice 1 teaspoon minced
fresh Thai or serrano chile (preferably red), including seeds (I
used jalapeno because it's all I had) 1/2 teaspoon salt
• 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
1 Steak Salt and pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground pepper 1/2 tsp
chili pepper flakes 2 tbsp
fresh oregano leaves, chopped 1 tbsp
fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp
chili powder 1/2 tbsp
fresh ground cinnamon (up the cinnamon if
using already grated or ground)
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
I will be
using the simple pizza dough recipe for my base, covered in a
fresh home made tomato and
chili sauce, topped with sun dried tomatoes, mozzarella cheese and home made basil pesto.
I made this, but instead I made them savory by
using some paprika, a little
chili powder,
fresh minced / diced jalepenos, and green onions!
Dipping Sauce ingredients: 1 C water / 1/2 C sugar (or
use less) / 3 sprigs
fresh cilantro / 2 cloves garlic / 2 T white vinegar / 1 T lime juice / 1 T Thai garlic
chili pepper sauce / 1 T Thai fish sauce
Use a small, medium strong,
fresh red
chili.
do you think the
chili sauce can be
used in this recipe in place of the
fresh peppers or would that just ruin everything?
This
chili used A LOT of
fresh produce!
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)
* 3 cups
fresh or frozen corn kernels * 2 tablespoons grated
fresh ginger (I
use a micoplane zester) * 1 teaspoons galangal powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red
chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil for shallow frying
For the Mexico - inspired portion of this recipe we're
using tomate verde (tomatillos), avocado, lime juice, pepitas (roasted and salted pumpkin seeds), and a little bit of
fresh jalapeno
chili pepper.
For instance, Koulax
used all - beef hamburger patties, hand - sliced beefsteak tomatoes,
fresh chopped white onions, dill pickle chips and a special recipe all - beef
chili that was made
fresh daily.
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.
4 bone - in pork chops, about 1 inch think
fresh ground salt and pepper 1 cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon
chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided
use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream
Here's another recipe
using fresh black pepper fruits - Pickled Black Pepper with Lime & Green
Chili
1/2 cup gluten free soy sauce, i
use tamari 1/4 cup water 2 generous TBL rice vinegar 2 - 3 tsp sugar 2 tsp fried garlic OR 1 clove
fresh garlic, minced 1 red
chili, chopped finely, optional
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
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle
chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I
used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped
fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
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
For toppings I
use canned
chili, shredded cheese, sour cream, lots of butter, chopped green onions and small snippets of
fresh garlic too.
The first or second time I ever made a big batch of
chili on my own, I learned that it will take for - ever to thicken up the way I like it, unless I added a bit of tomato paste (and that's a trick I learned from my Italian momma when I would help make marinara / bolognese sauce as a kid), and as I've gotten older, too much tomato doesn't agree with me like it
used to, so I also add in beef broth (and a littttle
fresh lime juice) to cut the acid.
I also
used chili powders and
fresh jalapenos.
Stuffed Mushrooms — Put a Paleo spin on this popular bar appetizer which
uses almond flour and
fresh chili peppers.
1 c. quinoa (I mixed red and white together) 3/4 c. coconut milk, whisked smooth * 1/2 c. water 1 T. ground turmeric 1/4 c. tamari soy sauce (or regular if it's what you have) 3 T.
fresh squeezed lime juice 1 T.
fresh ginger, mashed 1 t.
chili garlic sauce 1 can Albacore tuna 2 medium carrots, scrubbed Half an English Cucumber 1 sheet
fresh Nori, snipped in to pieces (I
used Nori powder as I have a small bag of it)
chili powder (I
used ancho
chili powder because I love the flavor) pinch of cayenne pepper (more to taste, if wanted) 1/4 cup pineapple juice 3 cups diced pineapple (
fresh or frozen preferred to canned) 3 Tbsp.
1 pound U / 15 shrimp (your preference on size) 1 cup corn (
fresh or frozen and I like the tiny kernels) 1 cup Mango diced 1/2 -1 cup Papaya diced 1 cup red onion diced Handful
fresh cilantro chopped 1 tsp Jalapeno chopped (I
used dried but
fresh is great too) 1 tsp Olive Oil 1 tsp Organic Virgin Coconut Oil 1/2 -1 tsp
Chili Powder 1/2 -1 tsp Smoked Paprika 1/2 tsp Onion Powder 1/2 -1 cup white wine Sea 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 [click to continue...]
To formulate this coffee drink super healthy I drew on an ancient Aztec recipe
using a
fresh red
chili, vanilla bean, and warm cinnamon.
To make them I
use fresh salmon, garlic, fish sauce, ginger and sweet thai
chili sauce.
grated
fresh ginger 1
fresh green
chili pepper, seeds removed, finely chopped 1 cup chopped spinach (I
used frozen) 2 tablespoons ghee 1/4 teaspoon cumin seed or ground cumin (I
used ground cumin but would try cumin seeds next time) 1/4 teaspoon crushed red pepper flakes (more or less depending on your spicy heat tolerance) 1 - 2 teaspoons lemon juice
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
You can
use black, red, or cayenne pepper, horseradish, wasabi, garlic or
fresh peppers and
chilis.
Unfortunately I had to
use fresh tomatoes, and they are out of season, so I guess my
chili is lacking flavour due to this.
Slow Cooker Chicken Carnitas (serve in Chipotle Style Chicken Burrito Bowl) Slow Cooker Chipotle Style Black Beans (serve in Chipotle Style Chicken Burrito Bowl) Crockpot Barbecue Pulled Chicken Hoisin Chicken and Slaw Sandwiches, The Perfect Pantry (
use gluten - free hoisin sauce) Shredded Chicken Lettuce Wraps with Avocado Salsa, Kalyn's Kitchen Apple Cider Pulled Chicken Sandwiches, Cupcakes and Kale Four Ingredient Pulled Chicken, Running To The Kitchen Shredded Mexican Chicken, 52 Kitchen Adventures Slow Cooker Greek «Taco» Meat with Avocado Feta Dip, Farm
Fresh Feasts (
use gluten - free bouillon cube or leave out)
Chili Chicken Tacos, Donuts, Dresses and Dirt
1 1/2 cups dry quinoa (soak overnight for best texture once cooked) 1 small red onion, finely chopped 1 T olive oil 1 T lemon juice 2 T white wine vinegar 1/2 t
chili powder (you can also
use finely chopped
fresh chilis) 1/2 t ground cumin sea salt to taste 1/2 cup
fresh parsley, finely chopped 2 ripe avocados, sliced thin
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of
fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild
chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I
use a food processor for this task) 1/3 cup
fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro