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it's a bit 'chili' in here...

thekitchenguru — Fri, 11 Jan 2013 01:54:10 +0000

So tonight I wanted something warm and hearty… something I don’t often venture into making… chili! This was not going to be a typical beef chili, but something with a slight edge to it.
I knew I had everything to whip up this stew-like concoction, so the mission began. I started by browning off hot and sweet bulk sausage. Once browned and gorgeous, into the pot went two spanish onions that I diced up. As soon as the onions became soft and a bit caramelized, in went a few cloves of garlic that I minced, along with some spicy green chilis! These all cooked together for a few minutes until the flavors started to marry.
After everyone was getting to know each other, in went cumin, ancho chili powder, cayenne pepper and salt [these are all to taste so go crazy or be gentle]… a quick stir to mix the spices and then one large can of crushed tomatoes and one large can of San Marzano tomatoes [these were puréed before I added them]. Another quick stir and as soon as the chili began to boil, then I dropped the heat to a simmer and put the lid on the pot. I let the chili cook for thirty-five minutes [twenty-five minutes into cooking I added a can of black beans...] Once cooking was finished, off the heat went in some chopped cilantro.
To plate up [or should I say bowl] this meal… some light and crisp tortillas, crème fraiche and extra sharp cheddar.
The flavors were intense… spicy, sweet, lemony and a touch acidic! This time two bowlfuls did just not satisfy…

at a low simmer…
-R

spicy tortilla soup

cuisineaubergine — Fri, 04 Jan 2013 02:54:07 +0000

After a day out in the cold, there’s nothing quite like a hot bowl of soup to warm up even the chilliest winter-enthusiast. This spicy soup is a favourite year-round, but it’s that much more satisfying to have on a snowy day. It is well-seasoned and hearty. Doesn’t get much better.

For this meal, I used two medium sized pots to cook all of the soup, but 1 large soup pot is ideal*.

This recipe is based on Harvest Chicken Tortilla Soup from TasteFood.

Ingredients:

2 tbsp olive oil
2 chicken breasts
1 medium yellow onion, chopped
1/2 scotch bonnet pepper
1 sweet red pepper, stemmed and seeded, roughly chopped
1 jalapeno pepper, stemmed and seeded, medium-fine chopped
1 pinch red pepper flakes
2 garlic cloves, minced
1 zucchini, cut in 1/2 inch pieces
6 cups chicken stock
1 – 28 oz can Italian plum tomatoes, with juice
1/4 cup tomato paste
2 tsp ground cumin
1 tsp Italian seasoning
1/4 tsp cloves
2 1/2 tsp chili powder
1 tsp ancho chili powder
1 cup canned peaches and cream corn kernels
1 cup canned black beans
1-2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper
1/2 cup cilantro leaves
tortilla chips, broken in pieces (garnish)
grated cheddar or monterey jack (garnish)
Astro Balkan Style yogourt (garnish)
sliced avocado (garnish)

To start, create a quick dry rub for the chicken with 1/4 tsp of the ancho, 1/2 tsp of the chili powder, a generous dash of each salt & pepper. Once the chicken breasts are seasoned, heat 1 tbsp of the olive oil in your soup pot (in my case, i used one of my two medium seized cast-alluminum dutch ovens*), then sear the chicken until it is cooked through and you get a nice dark crust on the outer layer of chicken. Set aside.

Using the oil and juices from the chicken, add your chopped onion to the pot, and pour in the remaining tbsp of oil.

Once onions become slightly translucent (about 2-3 minutes), add all of the peppers and sauté with the pinch of red pepper flakes (2 minutes).

Stir in the garlic and zucchini. After a minute, add chicken broth, canned plum tomatoes with their juices, tomato paste, cumin, Italian seasoning, cloves, remaining chili powder and remaining ancho chili powder. Bring to a boil then reduce heat and let simmer for 20-25 minutes.I ended up fishing out the cloves with a slotted spoon at this point, because i don’t like getting an unexpected bite of this powerful spice while having my meal. Putting the cloves in a piece of cheesecloth and tying it off would also do the trick, and could stay in the soup until the meal is ready to be served.

Chop up the cooked chicken into small bite-sized pieces, and add to the soup with the beans and corn. Toss in most of the cilantro, reserving some for garnish, and stir.

Per serving, add about 1/2 tbsp of cheese, followed by a dollop of yogourt, broken tortilla chips, and cilantro. When I have made this in the past, I have also topped the soup with sliced fresh avocado. Unfortunately I didn’t have any on hand this time around, but it is a great addition. Do not skip the garnish for this meal. The garnishes aren’t just there for decoration; the chips offer a crunchy texture, while the cheese, yogourt, and avocado help to cool some of the spice. Oh, and cilantro just tastes great, so bring it on.

Crock Pot Veggie Chili

mrszeg — Sun, 02 Dec 2012 20:56:50 +0000

While pondering what to bring in for a work pot-luck lunch, I came up with this recipe. One of my co-workers is vegan and I wanted to make sure that he would be able to eat at least one of the dishes. It also needed to satisfy the non-vegan crowd. Two other criteria, it needed to be crock-pot friendly and easily transportable. Most importantly, it needed to be delicious!

Start off with one nice size onion and a head of garlic. Yes, the whole head! It is good for you! Chop the onion. Peel the garlic and leave whole, so that it can be put through the garlic press.

Next chop three carrots and three stalks of celery. Unfortunately, I think the celery got buried under the carrots here!

I like my food to be colorful, so next I chopped two red peppers, two orange peppers and two yellow peppers.

This is the only part of the recipe where we stray from the crock pot. I like to saute my veggies a little first. This can even be done the night before to make the rest of the preparation easy in the morning. All the veggies go into a skillet over medium-high heat with some extra virgin olive oil. Saute until they just begin to get tender, three to five minutes or so.

Now, for the crock pot. First the veggies and two cans of unsalted diced tomatoes go in.

Next add in one can each of rinsed and drained pinto beans, white beans, and garbanzo beans (also known as chick peas).

Rough chop three zucchini, and a half pound each of shiitake and cremini mushrooms. The chopping is another step that can be done the night before. The mushrooms give the chili a meaty texture so that the non-vegans won’t miss a thing.

Also add in four cups of vegetable broth. Homemade is of course best, but unsalted store-bought works well in a pinch. It may not look like enough at first, but the zucchini and mushrooms will release some water as well.

Season with ancho chili powder, chipotle morita flakes, cumin, salt and pepper to taste. Since unsalted tomatoes and broth were used, now is the time to get some salt in here.

Sorry for the blurry picture! Simmer on low for five to six hours or on high for two to three hours. This recipe fills a six quart crock pot to the rim! More than enough food to bring to a pot luck party, or to make at home and freeze half the batch.

Serve all on its own or over rice. Great toppings include diced avocado, non-dairy sour cream, non-dairy cheddar, or whatever your heart desires. I leave out some of the ancho chili powder, chipotle morita flakes and cumin so people can add spice if they like. I know I like mine hot!

Ancho Chili Powder 4.0oz

zephkimberly57 — Mon, 10 Sep 2012 01:14:24 +0000

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Amazon Sales Rank: #19687 in Grocery & Gourmet Food
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Ancho Chile Powder is made from grinding whole Anchos, seeds and pod both. Ancho powder is 100% pure to provide an authentic flavor. Grown in Mexico, Anchos are common to Mexican and Southwestern cooking. Anchos have a mild, sweet, fruity flavor. Dried Ancho has a dark, brick red to mahogany color and ranges from 3 to 5 on a heat scale of 1 to 10. Ancho is the most commonly used dried chile in Mexico. An Ancho is a dried Poblano Pepper and often is mislabeled as a Pasilla or Mulato pepper. Anchos can be used as a substitute for Guajillo or Pasilla Negro and visa versa. These chiles have the same heat range and flavor profile. Ancho, Pasilla and Guajillo form the Holy Trinity of chiles used to prepare traditional mole sauces. Approx. Scoville units are 1,000 to 2,000. Suggested Use: Great in sauces, salsa and soups, add directly to the cooking liquid along with other spices. Use in stir fry, or sprinkled over poultry or fish before baking or grilling.

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Ancho Chili Powder 4.0oz

byronkathleen64 — Sun, 02 Sep 2012 08:09:36 +0000

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Zucchini Spaghetti with Chickpeas and a Roasted Tomato-Peach Sauce

janet @ the taste space — Fri, 31 Aug 2012 10:21:00 +0000

There should be some limits.

I shouldn’t be able to buy anything I can’t lift at the grocery store.

Technically, I could lift the crate of tomatoes. Into the shopping cart, into the car, and into the house. And then onto the scale to see how many tomatoes I got for $10!

53 lbs of tomato goodness

It is a lot more tomatoes than you think

For this recipe, I used 5 cups of tomatoes. That seems like a lot on any normal day in my kitchen. It didn’t even make a dent.

I ended up roasting, dehydrating and cooking up half of the tomatoes last weekend. Round two starts tomorrow! Please share with me your favourite recipes. Bonus for any water-cannable recipes…. my freezer is becoming uber full.

Back to this recipe at hand, which combines seemingly polarized end of summer produce: tomatoes and peaches. Both become sweet through roasting in the oven, which is augmented with Ancho chili powder, and then tamed by balsamic vinegar. Fresh tarragon and cinnamon confer a lovely, unexpected depth to the sauce. Hot, sweet, sour… we’ve got you covered. Chickpeas are added for protein and this was delicious served overtop zucchini spaghetti.

This is my submission to this week’s Presto Pasta Nights, hosted by Simona, to this month’s Herbs on Saturdays, to this month’s Bookmarked Recipes.

Zucchini Spaghetti with Chickpeas and a Roasted Tomato-Peach Sauce
Adapted from Joanne Eats Well With Others

5 cups coarsely chopped tomatoes
2 large peaches, chopped (2.5 cups)
1 onion, chopped
1 tbsp olive oil
1/2 tsp salt
1/2 tsp cinnamon
freshly ground black pepper, to taste
1/2 tsp Ancho chili powder (or more to taste)
2 tbsp balsamic vinegar
2 cups cooked chickpeas
2 tbsp chopped fresh tarragon
4 small zucchini, spiralized (or your favourite cooked pasta)

1. Preheat oven to 450F.

2. In 1-2 9×13 inch baking dishes, stirtogether the tomatoes, peaches and onions. In a small glass, combine the olive oil, salt, cinnamon, Ancho chili powder and toss with vegetables.

3. Roast vegetables, uncovered, for 40 minutes or until the vegetables are soft, stirring once. Remove from oven and let cool.

4. Place roasted vegetables to a blender. Add tarragon and balsamic vinegar and blend to desired consistency. Fold in cooked chickpeas.

5. Cook your noodles or spiralize your zucchini. Place sauce overtop and eat.

Serves 4.

Ancho Chili Powder 4.0oz

borismargaret49 — Tue, 28 Aug 2012 18:02:22 +0000

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Watermelon Gazpacho and Grilled Shrimp

m&m — Tue, 10 Jul 2012 12:42:07 +0000

In the summer, we all switch over to cold soups, which I don’t really enjoy all that much. I’m not a big fan of raw onion or raw garlic, so gazpacho has never been a favorite…until now. A little bit of heat with the juicy tomatoes and the refreshing watermelon makes a delicious summer soup that I like with a skewer of marinated shrimp. All it needs is a squeeze of lime, and it’s perfect for these hot days.

Watermelon Gazpacho

2 cups cubed watermelon

1 pint cherry tomatoes

2 scallions

Juice of 1-2 limes

1/4 teaspoon hot sauce (to taste)

salt and pepper (to taste)

Combine all the ingredients in a food processor and blend until it reaches a think consistency but still has some texture. Chill until ready to serve.

Marinated Grilled Shrimp

1/2 pound large shrimp cleaned with shells removed (I like to remove tails so they can just be eaten)

1 teaspoon aleppo pepper

1/2 teaspoon ancho chili powder

1 teaspoon paprika

salt and pepper

Juice of 1 lime

3 tablespoons olive oil

Combine all the ingredients in a bowl to marinate for 30-45 minutes. Much longer, and the lime will start to cook the shrimp. Skewer them onto soaked skewers and grill for 2-3 minutes on the first side, until they start to turn pink. Flip and continue to cook for 1 minute more on the other side. Remove and serve with a lime wedge.

Oyster Mushroom and Black Bean Tacos with Sweet Mango Salsa

janet @ the taste space — Tue, 15 May 2012 09:49:08 +0000

Let me get this off my chest: I really liked this meal.

It was quick, healthy and tasty.

The main component to the tacos is a seemingly simple black bean saute with oyster mushrooms and red pepper. I don’t know what it is, but the oyster mushrooms were fabulous here. They kept their shape, they had a sweet but subtle mushroom flavour but it complemented the red peppers and beans especially well. The Ancho chile-based chili powder made this spicy enough with great flavour.

Don’t stop there, just yet. Cut up a sweet mango, toss with some cilantro and red onion and you have a quick salsa that pairs so nicely. Since I used Alphonso mangoes, there was no need to add more sweetener, but adjust to your tastes and available fruits.

Now wrap it all up. With a nod to my raw tacos, I decided to serve this in a Swiss chard leaf. Pick your poison: leafy green, flour tortilla or hard taco shell.

With each bite, you will have sweet, spicy, and savoury. Juicy mushrooms and black beans. Simple sweet mango salsa – how could it not be good? Thankfully, it is easier to make then our New Best Salad Ever (aka Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa). This was best eaten fresh, with the warmed beans and saucy mushrooms contrasting the cool salsa.

For some reason, I tend to gravitate to black beans when I cook Mexican. Probably because I really like black beans. I am working through my heirloom bean stash, though. However, my collection of beans are predominantly Southwestern or pinto bean hybrids (Rio Zape, Bolita, Anasazi, Rattlesnake, Appaloosa, etc). Not sure what to make with them. What are your favourite recipes for pinto beans?

This is my submission to this month’s Sweet Heat Challenge, featuring Mexican foods and to Ricki’s Weekend Wellness.

Oyster Mushroom and Black Bean Tacos with Sweet Mango Salsa
Adapted from Chef Chloe

1 tbsp coconut oil
1 onion, chopped
2 cups red bell pepper, chopped
5 ounces oyster mushrooms, trimmed and thinly sliced
3 garlic cloves, minced
2 tsp chili powder (OR 1.5 tsp ground Ancho chili powder + 1/4 tsp ground cumin + 1/4 tsp Mexican oregano + 1/8 tsp garlic powder)
1 tsp ground cumin
1 tsp dried Mexican oregano
2 cups cooked black beans, rinsed and drained (reserve a bit of the cooking liquid)
4 large Swiss chard leaves (or tortillas if that floats your boat)

1 cup mango, diced (I used 2 small Alphonso mangoes)
1/3 cup red onion, finely chopped and soaked in water for at least 10 minutes, then drained
1/4 cup chopped fresh cilantro
juice from half a lime (1 tbsp)

1. In medium skillet over medium-high heat, heat oil. Once hot, sauté onions, bell peppers, and mushrooms until soft and lightly browned, around 5 minutes. Season with salt and pepper, then add garlic, chili powder, cumin, and oregano. Stir and cook 1-2 more minutes until fragrant. Deglaze the pan with a bit of reserved bean cooking liquid, if needed. Add black beans, stir and cook until heated through. Season with salt and pepper, and adjust to taste.

2. Meanwhile, combine the chopped mango, onion, cilantro and lime juice in a small bowl.

3. To assemble the tacos: Destem the Swiss chard, fill with black bean mixture and top with a spoonful of the mango salsa. Wrap and roll, then eat!

These taste best fresh from the skillet, so try not to have many leftovers!

Serves 4.

Jicama Peach Salsa

akkermanfamily — Sun, 18 Mar 2012 11:59:16 +0000

Spring has come early here this year, so we’re moving right into some lighter fare. Even though peach is out of season, we have always liked this recipe. There’s a good balance of crunch, sweet, and heat! This recipe comes from M.S. Miliken and S. Feniger in 1997, but it was featured on Food Network in 2006.

For anyone unfamiliar with jicama, the vegetable looks like an oversized brown potato. Indeed, another name for jicama is Mexican potato, but only the appearance is similar. When peeled, jicama has a white flesh with the consistency and taste similar to water chestnut. It is excellent in this salsa, or by itself as a low-calorie snack!

For our version of the salsa, we substituted diced radish for the roasted red pepper. Don’t be put off by the two jalapeno peppers and the ancho chili powder. In the proportions listed, the end product does not have too much spice or heat. The results are great!

3 Healthy, Salty-Sweet Snack Solutions for Stress Eating

egynegyxa — Wed, 22 Feb 2012 14:54:47 +0000

Stress can oftentimes derail your diet, causing you to reach for high calorie unhealthy snacks that will leave you only more depressed and stressed out. It’s a vicious, downwardly spiraling circle. Nutritionists agree that when stress triggers our emotional eating urges we crave either salty or sweet foods first. My solution is to substitute naturally sweet and moderately salty healthy snacks that you can quickly put together, then store in your pantry and/or freezer. My secret weapon to help fight salt and sugar urges is adding spice to all my healthy snacks. Heat (capsaicinoids) generates feel good hormones, endorphins, which is the perfect solution to combat stress.

Here are my 3 favorite healthy recipe snacks

Caliente Cottage Cheese & Fruit

This is one of my favorite snacks, because it combines sweet and salty to satisfy both my stressed induced emotional food cravings.

Ingredients

½ cup low-fat cottage cheese

½ cup of your favorite fresh seasonal fruit

½ tsp. salt

¼ tsp. fresh cracked pepper

¼ tsp. cayenne pepper

Mix all ingredients together & enjoy! Serving size: 1 cup. Calories: 130.

Latin-Asian Spicy Roasted Soy Nuts

This healthy, high protein salty snack stores well for a few weeks. Plus, I can place them on Baggies for an easy go-anywhere snack when I’m on the go.

Ingredients

16-ounce packet raw soy nuts

1 T. low sodium soy sauce

1 ½ tsp. Kosher or sea salt

½ tsp. cayenne pepper

½ tsp. ancho chili powder

Preheat oven to 400 degrees C.

Place raw nuts in mixing bowl. Coat with low sodium sauce to moisten nuts to hold spices. Then, add salt, cayenne and ancho chili powder.

Spray large cookie shoot with non-fat cooking spray. Place nuts on sheet then, back for 10 minutes or until light, golden brown.

Serving size: 1/3 cup. Calories: 140.

Spicy Mexican Dark Hot Chocolate

There is nothing more comforting when it’s cold or nasty outside than a cup of hot cocoa. Using a high-grade, unsweetened dark chocolate powder gives this hot cocoa a rich, deeply intense, chocolate flavor without the Calories. The spices (with a touch of salt), add a few additional layers of depth. I recommend using a 60 to 70% unsweetened dark cocoa powder. You can readily find and purchase high-grade cocoa powder at Costco (or try a restaurant supply store) for a reasonable price, (and cocoa lasts forever).

Ingredients

1 T 60 to 70% unsweetened cocoa powder

1 capful of pure vanilla extract

1/8 tsp. salt

¼ tsp Mexican cinnamon

1/8 tsp. cayenne powder

¼ tsp. ancho chili powder

3/4 cup 2% milk

3 packets of Splenda or 1 tsp. of sucralose

1. Heat cocoa powder, vanilla, milk, salt, cayenne pepper, ancho chili powder, cinnamon and 3 packets of Spenda or sucralose in a small saucepan over medium low heat. Stir well with a small whisk until your desired temperature, making sure not to bring to boil.

2. Pour into cup. *You may add 1 T of nonfat real dairy whipped topping, as it is a “free food” (meaning negligible calories). Serving size: ½ cup. Nutrition Content: 155 Calories, 13.5g fat, 1.5g protein, 16 carbohydrates, 100g sodium.

For more healthy recipes to help you lose weight and keep it off forever, buy my SOUPer Slim Diet eBook and join my free digital magazine, Make Healthy A Lifestyle.

hot vegetarian chili

aproninthewindow — Fri, 10 Feb 2012 02:24:35 +0000

Oh, migraines are torture. I wake up in the wee hours of the morning, wondering why I’m awake. Wondering, that is, until I move my head and realize it was the agony in my head that woke me. I lie there and debate with myself about how bad it is. Is it worth getting out of bed at 3 a.m. and making the torturous journey downstairs for meds and a snack to cushion my stomach against the meds? Do I just need to drink more water? Can I sleep it off? This morning, the answers were yes, no, and no. But I woke my sweet husband and sent him for the meds (it is in the small print of any marriage contract- take a look). However, to spare all the details, the meds didn’t stay with me, and now, at nearly 7 p.m., I still have that blasted headache.

So I’m cooking. I’ll be miserable whatever I’m doing, so why not be miserable in the kitchen? I did some research this morning, because it has been a good while (“good” in every sense of the word) since I’ve suffered through a migraine. I hunted up the food triggers for migraines, and found some interesting information. A book I am reading, “Eat To Live“, lists 15 common migraine triggers. Last night, I apparently ate 6 of them. I did hot yoga, and forgot to drink water afterward. I have neglected, for weeks, to take my magnesium supplements, which generally seem to help keep migraines at bay. I established the causes of the migraine (dehydration, possible low magnesium, stress- I’ll explain that in a minute-, and food triggers galore). Then I went looking for high magnesium foods, and found a lot of them. Tonight’s meal, from the wonderful food blog a Couple Cooks, is vegetarian chili, which features beans, a very high magnesium food. I’m not entirely sure I’ll be up to eating when it is done, but it is certainly pretty to make! The colors of the beans are beautiful together!

This recipe uses half a cup of chili powder. I was wowed by that amount! I had the ancho chili powder it recommended, because on our last trip to Toronto, I was wandering the St. Lawrence Market (one of my favorite places to be) and found a wall of spice bins in the little candy store downstairs in the back of the building. Ancho chili powder was there, and I had remembered I needed it once and couldn’t find it. I bought a bag full, and used a half a cup of it tonight! Little things like that make me happy. I did not, however, have the chipotle powder, so I sprinkled some cumin on instead.

I also added a few sun dried tomatoes that I cut up- I love the savory flavor that they bring. I used quinoa instead of bulgar wheat, in an effort to avoid that migraine trigger of wheat. I intended to use my Daiya shredded cheddar cheese to top the chili (avoiding the dairy migraine trigger) but although the “best by” date was next week, this Daiya cheese had clearly outlived its usefulness. So I cut up some Tillamook cheddar cheese to sprinkle on top. I know, most people grate it. But I just wasn’t up to cleaning the grater or the food processor tonight. And I used my favorite smoked salt, also found in that little shop in Toronto, instead of kosher salt, because I had none.

The stress I mentioned? Well, we went four days without hot water this week. Four. Days. For a girl that likes to shower a minimum of once a day (this is why I don’t camp, that and spiders) and twice if I have been to a hot yoga class, it was pure misery. I found myself boiling water to rinse dishes, and schlepping my shower bag and myself to some very sweet neighbors. My irritability level went up just a little (don’t confirm that measurement with my family) and it definitely added stress to my days.

I tell you, though, it isn’t hard to see the good if you look even a little. Kind neighbors, supportive husband (who boiled TEN pots of water and ran them upstairs so I could have a 4 inch deep bath once), friends who have friends that are plumbers that come out and do their best and then don’t charge you (seriously, I know).

And the pain of this headache confirms my Lenten resolutions. I’ll write more on that soon. But I do not like feeling this way- not in the slightest- and I’ll do whatever I can to avoid another of these.

Woohooo- just took a bite of this chili and it is good, but spicy!! I will confess to being a complete pansy about hot foods, so perhaps most people wouldn’t think this is so hot. I’ll tone down the heat for myself next time, however! Even my husband, who loves spicy food, thought this was a tiny bit too hot, but he enjoyed it anyway.

There is a ton of it left (come on over if you have a high tolerance for spice!) so I’ll make some pasta or potatoes tomorrow to serve it over, and I’ll top it with some Greek yogurt or sour cream to cool it down. I’m looking forward to that!

Chili Cheese Dogs

lambyknits01 — Sun, 05 Feb 2012 18:02:21 +0000

This turned out to be really tasty. I’m glad I took the time to make this instead of opening up a can of chili like I normally do. Those are always so full of salt and other preservatives…it kind of looks like dog food! The flavor and texture were so good, a little smokey, a nice kick and even a little sweet. We enjoyed this over nitrate/nitrite free all beef hot dogs and these homemade buns. The leftovers would be fantastic on top of fries, tater tots, or just with some cheese melted on top. Thanks for reading, enjoy!

Chili con Carne – adapted from Seasaltwithfood

3 Tbsp Olive Oil
3 Cloves Garlic, chopped
1 Medium Yellow Onion, finely chopped
1 pound ground beef
1 tsp Dried Oregano (I used Mexican oregano)
4 Tbsp Ancho Chili Powder (I used 2 TBSP Ancho, 2 TBSP Chili powder)
1 tsp Cumin Powder
1 can red kidney beans, rinsed and drained well
1 – 14 ounce can diced tomatoes
1 cup water
Sea Salt
Shredded Cheese
Chopped Cilantro
Sour Cream, optional

Directions -

Preheat oven to 350 degrees.

Heat the cast iron pot over a moderate heat. Add the oil, garlic, and onion and cook until golden, stirring occasionally, about 8 minutes.

Turn the heat on high, mix in the ground beef, oregano, chili powder, cumin, and stir until the beef mixture is deep red in color and the meat is no longer pink.

Add the beans, diced tomatoes, and water into the beef mixture. Bring it to a boil, switch off the heat and cover with a piece of parchment paper and then cover with the lid. Cook in the preheated oven for about 1 ½ hours and season with sea salt. Serve the chili with cheese, cilantro, and sour cream, if desired.

Oyster-corn chowder

safifer — Fri, 23 Dec 2011 19:07:50 +0000

I’m an oyster lover! One of the few Christmas traditions that I do keep is Christmas eve with

Quick and Easy Turkey Chili Verde

meggieskitchen — Wed, 30 Nov 2011 22:48:52 +0000

This week we used our leftover Thanksgiving turkey to make a tasty chili verde.

Ingredient List:

2 Tablespoons canola oil

1 yellow bell pepper, chopped

1 onion, chopped

3 cups diced, cooked turkey

1 can (7 ounce) diced green chiles

1 can (15 ounce) white kidney beans (Cannellini Beans)

1 cup chicken stock

1 cup salsa verde

1 teaspoon ground cumin

1 teaspoon ancho chili powder

1 Tablespoon fresh lemon juice

Optional Garnish:

Sour cream

Diced avocado

Chopped green onion

Dice the yellow bell pepper on a cutting board.

Dice the onion

Place the canola oil in a large pot and turn the heat on to medium-high.

Place onion and pepper in the pot and cook until soft, about 5 minutes.

Add the turkey to the pot and stir to combine.

Add the cup of salsa verde….

1 cup of chicken stock…..

The can of chopped green chilis….

The cumin and ancho chili powder. Stir all ingredients together and allow to cook about 15 minutes.

During the last 5 minutes of cooking add the beans…

and the lemon juice.

Ladle into individual serving bowls and garnish with sour cream, diced avocado and chopped green onion.

So yummy on a cold winter night!!!!!

Finger Lickin' Good BBQ Sauce

aprilcmast — Sat, 05 Nov 2011 21:18:11 +0000

I’ve been using this recipe for a few years now and everyone loves it! I found this recipe on

Simple Seafood Feast.

food4thought50 — Thu, 08 Sep 2011 04:03:29 +0000

Good day Friends and fellow Aspiring Chefs.

I found my picture file on the computer, Apparently there was no PC Demon after all, just a playful little Joker whom apparently moved my Picture folder.

Today I am going to share with you a wonderful recipe that I came across in a Magazine I purchased several years ago. I’ve not been too much of a fan of Salmon, until I found this recipe. Pictured here, we have a Mildly Spiced, Maple Glazed Salmon, some butter sautéed Yellow Squash, A Fresh mozzarella, tomato and Basil salad (The secret really IS in the Vinaigrette), Some spiced shrimp with homemade shrimp sauce, and a plate of Sushi roll (Courtesy of Whole Foods). I am not daring nor confident enough to try to make my own Sushi yet.

This meal for 4 was a bit Pricey, but considering the menu, the cost factor was very low when Considering this meal would have cost in the $30.00 + range per person, had it been ordered at a restaurant.

Recipe: Spiced Maple Glazed Salmon ~ Courtesy of Cooking Light Magazine

What you will need:

1 tsp Paprika
1/2 tsp Chili Powder
1/2 tsp Ground Ancho Chili Powder
1/4 tsp Ground Cumin
1/4 tsp Brown Sugar
1 tsp Kosher Salt
4 – (6 ounce) Alaskan Salmon Filets
3 Tbsp Pure Maple syrup . It is pricey but goes a long way and is very long-lasting (NO Pancake Syrup)
Cooking Spray
Broiler Pan

Mix the first 6 ingredients well and if you choose to double or triple the rub recipe you can put it in an airtight container and it will stay fresh for weeks.

Directions

Turn Broiler On

Evenly spray Broiler pan with Cooking spray
Rub the spice mixture you prepared over all sides of the flesh of the salmon
place each salmon filet onto the broiler pan and cook for 6 minutes or desired amount of doneness ( I broil for 6 minutes).
Brush the filets evenly with the syrup
Return to the oven to Broil for another minute or 2.

The results of this dish are amazing, so full of flavor, and LOOK at who came to dinner! Our darling Kitten Boots decided she was going to share dinner with us, and eat a leftover piece at the table. What manners that doll has. (She only got a tiny taste that my boyfriend Pinched off of his fingers for her, I guess this gesture on her part was she approved and wanted more!

Next recipes to follow were the other Items presented with the Salmon, Stay tuned!

Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa

samnjam — Sat, 07 Aug 2010 18:48:47 +0000

Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts.

Serves 4.

Steak:
1 T chili powder
2 t grated lime rind
1/2 t salt
1/2 t chipotle chile powder
1/4 t freshly ground black pepper
1 (1 lb) flank steak, trimmed
Cooking spray
Salsa:
1 C diced peeled avocado
3/4 C finely chopped tomato
1/3 C finely chopped Vidalia or other sweet onion
1/4 C chopped fresh cilantro
1/2 t grated lime rind
2 T fresh lime juice
1/4 t salt
1/4 t hot pepper sauce (such as Tabasco)
Remaining Ingredients:
8 (6″) corn tortillas
2 C very thinly sliced green cabbage
~~~~~~~~~~~~
1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.

2. Prepare grill to medium-high heat.

3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.

4. To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.

5. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 C salsa and 1/4 C cabbage.

Ancho-Rubbed Flank Steak

samnjam — Fri, 22 May 2009 20:00:14 +0000

Roasted, simply seasoned potato wedges and Smoky-Tart Arugula Salad complement this satisfying main dish.

1/2 t kosher salt
1/2 t brown sugar
1/2 t ground ancho chile powder
1/4 t ground cumin
Dash of freshly ground black pepper
1 lb flank steak, trimmed
2 t olive oil
~~~~~~~~~~~~~~~~~~~~~~
1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.

2. Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices. Yield: 4 servings.

Baked Crab Cakes

chefbenjamin — Mon, 04 May 2009 13:58:27 +0000

Baked Crab Cakes

1 Pound jumbo lump crab meat (white)
1 Egg yolk
2 Tablespoons Mayonnaise
2 Scallions, thinly cut at the bias
1 Lemon – zested
1 Pinch Ancho Chili Powder
1 Cup Corn-Flake Crumbs
1 Pinch Mustard Powder
1/4 Stick Butter
Salt & Pepper to taste

Clean crab meat, making sure to remove any shell pieces. Place mayonnaise and egg in a bowl and whisk together. Add mustard, chili powder, salt, and pepper. Fold in crab meat and scallions. Using a micro-plane or zester adding the zest of about 1/3 of the lemon. Using a 4 ounce scoop, scoop crab mix, leveling the mixture. Place in corn-flake crumbs and gently coat. Take corn-flake coated crab cakes and place them on a pre-greased baking sheet. Add a small dab of butter on top of each and bake in a 425 degree oven for 8-10 minutes until ready.

These crab cakes would go well with a tartar sauce or remoulade.

Ancho-Glazed Salmon with Sweet Potato Fries

samnjam — Thu, 16 Apr 2009 23:09:25 +0000

Work: 15 minutes
Total: 20 minutes
Serves 4

2 medium sweet potatoes, scrubbed
1 T sugar
1 t salt
1 t ground cumin
1 t ground ancho chile or chili powder
4 (5 oz each) skinless salmon fillets
1 T olive oil
Cilantro sprigs
~~~~~~~~~~~~~~~~~~~~~~
1. Heat broiler to high and cut potatoes lengthwise into 1/4″-thick slices. Combine sugar, salt, cumin and ancho chile. Place sweet potatoes on the greased rack of an unheated broiler pan. Coat both sides of potato slices with cooking spray; sprinkle both sides with about half the sugar mixture. Broil 4 to 6″ from heat for 10 minutes or until tender, turning once.

2. Meanwhile, rinse salmon, pat dry and sprinkle with remaining sugar mixture. In a large skillet, cook salmon in hot oil over medium heat, turning once halfway through cooking, 8 to 12 minutes or until fish flakes easily when tested with a fork. Serve potatoes and salmon with cilantro sprigs.

Bean and Turkey Chili

samnjam — Sun, 29 Mar 2009 19:16:25 +0000

Prep Time:20 min
Start to Finish:50 min
makes:7 servings (1 cup each)

2 teaspoons olive oil
1 lb lean ground turkey or chicken
2 medium jalapeño chiles, seeded, finely chopped
2 cloves garlic, finely chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (15 to 16 oz) pinto beans, drained, rinsed
1 cup water
1 cup frozen sweet corn
2 tablespoons ancho chile pepper powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
2 tablespoons chopped fresh cilantro, if desired
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add turkey; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Add jalapeño chiles and garlic; cook 2 to 3 minutes, stirring occasionally.

2. Stir in tomatoes, beans, water, corn, chile pepper powder, cumin and oregano. Heat to boiling. Reduce heat to low; simmer uncovered 25 to 30 minutes, stirring occasionally, until flavors are blended. Sprinkle individual servings with cilantro.

Recipe: el tazon de rojo con carne

thedoormouse — Thu, 29 Jan 2009 03:30:58 +0000

Wonderfully pristine snowfall this morning veiled the world in an innocent white that sparkled among the faded morning glow. I had one thought in mind el tazon de rojo con carne to warm up with from the moment the shovel came out to dig myself and my neighbor out to I got into the city to find everything sloppy slushy and gray and through my coming home reading summer passages for Neil Peart’s Ghost Rider.

The traditional southwestern ‘bowl of red’ is an oft’ alcohol fueled argument of elitist chefs. I myself only have one el tazon de rojo con carne idea but about one-hundred-and-one other chili recipes I could turn to. But this a larger than life smaller than my kitchen flavor and the in simple, earthy ideas is always a great thowback to come to. My short study in chili actually led me to learn a bunch of interesting idea, like, the original chili was simply a ‘stew’ that was based in the flesh of chilis, and that truly authentic chili was purely veggie dish. Over time, and Texas (I suppose), con carne (with meat) was introduced and that chuck was saddle softened (pounded to hell from riding, not ground). After that, chili became a hugely regional affair with each-and-every place plating their own unique one, right through Cinci’s bowl that almost resembles an oddly-contrived bolognese conception that might only even use just ‘red pepper flakes.’

Anyway, as the snow begins to cover the ledge in front of my kitchen window this evening I am charring some red peppers just for this affair, that includes the more than typical tomato, ground beef, kidney bean variety that your mom probably made. For any version of el tazon de rojo con carne needs to start with something red… and with that most evil of holidays based in red, let’s make it a damned spicy one!

cubed beef
Serrano chilis (red, no doubt!)
red Habanero chili (as necessary to taste)
red bell pepper
vadalia onion
celery
garlic cloves
beef stock
beer (pref. an American style amber lager)
cilantro
ancho chili power
cumin
paprika
black pepper

There’s a trick to working with fresh peppers that is rarely given up in recipes, so I’ll attempt to lay it out here… if you have gas or oil for your stove (or access to any other open flame) this works better… char your peppers (the Bell, Serrano, Habanero) till the skins are blackened and bubbled from the flesh. Remove from the heat and immediately place in a bag to steam. After a few minutes, you should be able to peel of the skin with ease and remove the inside seeds and ‘white mess.” Trust me, the charring sounds like a pain in the you know what, it’s worth it and only a few minutes out of your time. Similarly, for a really smokey taste you can char the onion and other veggies before chopping too.

Char and coarsely chop the flesh of your peppers and coarsely chop the onion, garlic, bell pepper, celery
Combine the veggie above in a stockpot with a small amount of oil
Allow the veggies flavors to begin to meld and soften over low heat
Coat the beef in a mixture of chili power, black pepper, paprika.
Shift the veggies to one side of the stockpot and begin to add the meat (biggest chucks first) and allow them to begin to brown.
As the meat browns mix it into the veggies and then continue adding meat until all is cooked most of the way through
After browning occurs add stock and beer mixture (usually works well 1:1
Season with additional chili powder, cumin, black pepper, paprika and bay leaf.
Bring liquid up to a complete boil and than back it down to a simmer
Add beer to the mixture as liquid becomes necessary, always working toward a thick, hearty stew-like consistency and keeping the meat mostly covered.
Cooking time can be a quick and dirty 30 minutes or, for better flavor a full day affair

If you need Masa harina is like Mexican cornmeal, a coarse flour made from lime-soaked corn, and can be used to help thicken the dish. Typically, the earlier you use it the better, and it will be less gritty as it combines with the liquid.

My favorite personal way to enjoy the el tazon de rojo con carne is to pour it over a piece of nice corn bread and topped with a goat cheese (A Queso manchego would be good, but Montery jack is the preferred substitute).

If you don’t have a corn bread recipe there are a lot out there, I’m not a baker myself so the one I have is pretty lame (and probably embarrassing to anyone who actually knows how to make it). I do use roasted poblano peppers in mine though.

Vegan slumgolian! Day 1

8bitvegan — Mon, 26 Jan 2009 08:48:01 +0000

Welcome to day 1 of the 22 day filth amateur, food porn fest! This is a recipe from my mom, that we had growing up a lot. It’s easily veganised, and like a funner ( I love that word) version of sloppy joe’s. Thank god for the filthy amateur food porn fest, I would never be able to post this.

Total cost about $6

1 Pkg of tempeh
1 can of vegetarian beans
1 large family size can of tomato soup
1 onion
3 tbls of curry
4 cloves of garlic
1 tbls ancho chili powder, tumeric
1 tsp of smoked paprika (optional)

First boil a package of tempeh first for 10 minutes. while waiting, put some diced onions in a pan until they get translucent. Let the onions cook for a few minutes, and add the garlic (minced). When the tempehs done, crumble it and throw it in to cook with the onions. Let the tempeh crisp up a little bit. There’s usually a lot of water in it, so it might take a while. Add all of the spices except the curry, and stir. Let that cook for a few minutes and add the soup, and beans. The can of beans just says vegetarian beans in tomato sauce. The can in my grocery was right next to the pork and beans. Add the curry and stir really well. Garnish with parsley and nutritional yeast. I served it over wheat buns, but I’ve heard of people using macaroni, or rice. This makes a lot, thanks ma!

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Total cost about $6

Vegan slumgolian! Day 1