I skipped out on the noodles like many others and
used garlic chili paste instead of peppers.
Cheese sauce notes:
I used garlic chili pepper cheddar for the sauce, but regular sharp cheddar, pepperjack, or even monterey jack would work well.
Not exact matches
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
I eat it all the time sautéed with kale,
garlic and red
chili flakes, but now I'm
using it as a meaty stuffing.
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.
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated
garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's
chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a
used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's
Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
Chili Powder # 6 Ingredients: 1 Tbsp Guajillo
chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp Pequin
chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp New Mexico
chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp Chile de Arbol
chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp Pasilla
chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp Ancho
chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
The only changes I make is I add my
chili garlic sauce and I
use fine or medium egg noodles, not chinese.
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)
Basically, I
use sauteed onion /
garlic, black beans, salt, pepper, cumin,
chili powder, bay leaf, a bit of tomato sauce, chicken or vegetable broth, + a pinch of nutmeg.
Tonight I made quinoa tacos by
using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2 of a jalapeno, diced onion, 3
garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin /
chili powder / salt / pepper / turmeric to taste.
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3
garlic cloves, minced 2 tablespoons
chili powder (I
used a mix of chipotle and regular
chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
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
Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the
garlic, onion and the optional
chili or jalapeño slices if
using (optional) for 5 minutes until lightly golden browned.
First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the
garlic, onion and the optional
chili or jalapeño slices if
using for 5 minutes until lightly golden browned.
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.
Every cook has their own recipe, making the taste vary slightly from person to person; and while the variety of spices are endless, the most commonly
used in yellow curry are coriander, cumin, mustard,
chili powder, ginger,
garlic, cardamom, cinnamon, and tumeric — giving the curry it's yellow color.
Add the
garlic and cook for another 2 minutes, then add the squash, chopped serrano
chili, and coconut milk (if you're
using regular coconut milk, skim off the cream on top - don't throw it away, you'll need it later; if you're
using light coconut milk, add all the contents from the can).
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5
garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano
chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of
chili pepper flakes (I
used bird's eye
chili flakes, which is hotter than regular red pepper flakes.
I always just cheat and
use the asian
chili garlic sauce that is already in the fridge....
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.
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.
The agave makes it slightly sweet, while the
Chili and
Garlic (I
used Huy Fong Vietnamese
Chili Garlic Sauce) gives a slight heat.
Whisk oil, lime juice, sugar, salt,
garlic powder and red
chili flake if
using in a small bowl.
Basic
chili powders might be built around cayenne pepper, but there are some fantastic blends that
use a variety of other dried peppers, as well as cocoa,
garlic and onion to give them a rich depth of flavor, as well as plenty of heat.
This particular chicken
chili is made
using leftover barbequed chicken rubbed with chipotle
chili seasoning and
garlic and I must say it was pretty darn good.
I sprinkled some of our favorite fry seasoning on these (Steak «n Shake's seasoning) but feel free to
use whatever you prefer —
chili powder, paprika,
garlic powder, or just plain salt and / or pepper — these fries are tasty any way you eat them!
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!
Then add the tomatoes, arugula,
garlic, and
chili, if
using.
• 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
In a large mixing bowl combine eggs, milk, salt, pepper,
garlic powder and
chili powder;
using egg beaters or a whisk, beat the mixture until mixed and well combined.
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)
Spices
used for blackening often are paprika, oregano,
chili pepper,
garlic or onion powder.
A little sweet from the 1/4 cup + 2 Tablespoons fig jam, warming from 1 Tablespoon
chili garlic sauce, tangy from 3-1/2 Tablespoons rice vinegar, and rounded out by 1 cup chicken broth and 1 Tablespoon gluten - free Tamari or soy sauce (dish will not be GF if
using soy sauce.)
I love
using the Lee Kum Kee
chili garlic sauce.
Forgot to mention, I also
used the
chili water & a little extra
garlic as suggested by several prior cooks.
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
I made this
using 1 15 ounce can of black beans, drained and rinsed, 1/3 -1 / 2 cup of homemade chicken stock (I didn't have any vegetable), 1/2 tsp cumin, 1/2 tsp
chili powder and 1 crushed
garlic clove.
Mexican caldillos and pucheros (thick soups or stews), moles (sauces made with a variety of chiles), and adobos (thick sauces) often resemble
chili in both appearance and taste because they all sometimes
use similar ingredients: various types of chiles combined with meat (usually beef), onions,
garlic, cumin, and occasionally tomatoes.
Combine bell pepper, tomatoes and their juices,
chili, almonds,
garlic with all the oil, red wine vinegar and smoked paprika, if
using, in a food processor.
These ingredient are, among others, the cayenne or
chili pepper, turmeric, lemon grass, cardamoms,
garlic, and the pulp of the coconut bruised to a milk resembling that of almonds, which is the only liquid made
use of.
Add the ginger,
garlic, and
chili pepper (if
using) to the same skillet and stir fry for 2 - 3 minutes over medium heat.
* 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
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
I
used the idea of this salad to make one of the most delicious pizzas I've ever had: marinated the squash with thyme, lots of
chili and even more
garlic, roasted it & put it on dough with mozzarella and some preserved lemon.
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves
garlic, finely chopped 3 tbsp
chili powder (i
used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
At a friend's suggestion, I left out the salt and
used some Chinese
chili garlic sauce to give it a little kick.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves
garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon
chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we
used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying