View allAll Photos Tagged chilipowder
The Spicy Cheese Crackers I adapted slightly from a recipe in The Flying Brownie by Shirley Fan, these cheese crackers are laced with chili pepper, black pepper and oregano pair beautifully with the tangy-sweet Watermelon Curd I made.
yummysmells.blogspot.ca/2013/07/toast-topper-22-watermelo...
Recipe is from this book.
3 tablespoons vegetable oil
1 large onion, fingely chopped
1 tsp ginger-garlic paste
3 ripe red tomatoes, chopped
1 tsp turmeric powder
1 tsp chili powder
1 large green bell pepper, diced
About 2 cups (10 oz) large cooked shrimp.
Salt
Heat the oil in a heavy wok or pan. Sweat the onion until soft.
Add the ginger-garlic paste and stir.
Add the tomatoes and spices, cook until tomates begin to get soft. Add a little water if needed to stop from sticking.
Add the pepper and the shrimp, season with salt and and about 2/3 cup hot water to make a thick sauce. Cook until done, adding more water if necessary.
Serve hot.
See it plated here.
Changes I made:
I only used about a tbs spoon of olive oil. I also used a can of diced tomatoes (undrained) and so I didn't add any water when adding the tomatoes. I also used uncooked shrimp. 2/3 cup of water was more then enough and I think would be too much if using cooked shrimp. Served it with spanish rice from from a can, which wasn't that great.
The "tomato curry" is excellent by itself, I would use it for other things.
Rendang Tok, Daging, Perak, spices, cardamom, buah pelaga, cloves, bunga cangkir, daun limau kurut, kaffir lime leaves, daun kunyit, tumeric leaf, kerisik, toasted coconut, gula melaka, coconut sugar, lemongrass, serai, bawang merah, shallots, bawang putih, garlic, galangal, lengkwas, halia, ginger, kunyit hidup, tumeric root, coconut milk, santan, beef, malay, hari raya, chili powder, ground spices, coriander, ketumbar, fennel, jintan manis, black pepper, lada hitam, cumin, jintan putih
One of the many intiguing candies on sale at Weasley's Wizard Wheezes in Diagon Alley at Universal Studios Florida.
Smoked paprika, basil and fennel join up with shredded Cheddar and 12 grain flour for hearty, flavour-packed crackers. Try them with sweet pepper jelly or blueberry jam!
www.yummysmells.ca/2013/08/cheese-smoked-paprika-and-fenn...
blogged: kitchencounterblog.blogspot.com/2011/06/barbeque-chicken....
Mom’s Barbeque Sauce
1 ½ c Ketchup
¼ c Worcestershire
⅓ cup sugar (measure ¼ cup brown sugar into ⅓ cup measuring cup and fill with white sugar)
¼ c apple cider vinegar
1 Tbsp salt
½ tsp pepper
1 Tbsp Chili powder
Best on Chicken. If using chicken with bones (wings, breasts, thighs etc.) then boil the chicken for 15 minutes first. If using a grill then grill the chicken. If cooking in the oven then cook in a 9x13 pan at 375 for 15 minutes (turning ½ way through). Then broil for 5-10 minutes on each side (until internal temperature reaches 165*).
Put the new prop to work along with some household spices. Eliminating the shadows around the subject, but not within the subject was key in this shot. Natural light from the front, lamp overhead, and a camera mounted flash helped to achieve this.
Spices from left(ish) to right include, garlic powder, chili powder, cinnamon, granulated sea salt, curry powder, paprika, seasoned salt.
Sweet, tangy and packed with garden goodness, this perfect topper for grilled meat, saffron rice or even samosas has hints of exotic pomegranate, amchur, nigella seeds and figs along with earthy beets and tart rhubarb.
www.yummysmells.ca/2015/07/beet-and-rhubarb-chutney-fresh...
This concoction uses homegrown chili peppers of the habanero group, here fatalii peppers (Capsicum chinense - Solanaceae) along with mini sweet bell peppers (Capsicum annuum - Solanaceae) and Pimenta Baniwa powder.
Onions, garlic and mango are also added along with an infusion of herbs and spices in water, vinegar and vodka.
Pimenta Baniwa is produced in forest gardens by Baniwa women of the upper Rio Negro Basin of Amazonas, Brazil.
Several species and many varieties of capsicum chilis (Capsicum spp. - Solanaceae) are used in Pimenta Baniwa.
Presented by Culinary Culture Connections (culinarycultureconnections.com/)
Both dishes are from this book.
Red Lentis with Onion (Masoor Masala)
1.5 cups red lentils
2 tbs vegetable oil
1 large onion, finely sliced
2 tsps ginger-garlic paste
2 tomatoes, finely chopped
1 tsp turmeric powder
1 tsp chili powder
salt
2 tbs cilantro leaves, chopped
Cook the lentils until mushy ( bring to a boil and simmer about 20 minutes).
Heat the oil and fry the onion until golden brown. Remove half and reserve.
Add the ginger-garlic paste to the remaining onions and stir for a few seconds.
Add the tomatoes and spices and cook until the tomatoes are soft. Season with salt and add the lentils.
Serve topped topped with the reserved onions and cilantro.
Sweet & Sour Fish (Khatti Meethi Machhi)
1 tbs wholegrain mustard
1 tsp turmeric powder
Salt
10 oz fish (cod, talipia, etc)
4 tbs vegetable oil
1 large onion, finely chopped
2 tbs tamarind pulp
1 tbs brown granulated sugar
Mix the mustard, turmeric powder and salt. Smear onto the fish fillets.
Heat the oil and fry the fish on both sides until nearly done (about 3 minutes per side). Remove and reserve.
Add the onion in the same oil and cook until soft. Add the tamarind pulp and sugar, mix well. Add salt if necessary.
After a few minutes, return the fish to the pan and cover with the onion mixture. Cook until the fish is done.
Changes I made: I used a half of a can of diced tomates (drained) for the lentils in place of the two fresh tomatoes. For the fish, I doubled the mustard, turmeric salt mixture in order to cover both sides. I didn't have any cilantro. I also used palm sugar instead of brown sugar.
My thoughts
The lentils were a little bland, but still good. The tamarind paste, which looks like used motor oil, has a very unique taste.
Overall a very good meal. See the raw fish here and the fish cooking here.
See another version of the fish here.
Adapted from the two recipes posted/ linked at grandmaloyskitchen.blogspot.ca.
3 tablesp smooth peanut butter
1 tablesp maple syrup
2 tablesp rice wine vinegar
2 teasp sesame oil
a bit over a quarter teasp garlic powder
an eighth-teasp onion powder
half teasp ground ginger
chili flakes or chili powder to taste
1-2 teasp sherry, to taste
a bit under 1 tablesp (low salt) tomato paste
black pepper to taste
water, to dilute to the sauce to preferred consistency and strength.
Mix all the ingredients.
This won't fool anyone into thinking they're actually having hoisin sauce, but it's a pretty good alternative, and has the sweetness of hoisin, and a nice tang. It would also be a good dipping sauce for something like gỏi cuốn (Vietnamese salad roll), for example. I've now made three batches, the last time using it over my steamed veggies. Quite tasty; the adapted recipe (with sherry, tomato paste, and ginger) now posted above is a definite improvement on the already decent one tried earllier.
Updated on Jan 6 2014: using a combination of ingredients from both recipes posted/ linked on the Grandma Loy site.
I found these lost treasures in a kitchen cupboard. The paprika has 060269 (June 2, 1969) written on the bottom. Is this an expiration date or the date it was made? The chili powder just says 39 cents. The vanilla extract appears to be older as it doesn't list a zip code.
The theme for this weeks photos was "words", which was largely inspired by ozz13x's photo stream. check out his photos here: www.flickr.com/photos/24931020@N02/
225/365
O-kay... It's a bit runny (but, see, firm enough that the spoon stays!). Perhaps a little less almond milk next time.
But but but - it's yummy nonetheless :))
Freshly made brown bean chili con carne with the fresh peppers ready to be combined. Chili Con Carne Recipe II:
Ingredients:
- One pound of dried beans (prepared: see below)
- One pound of meat (cooked and drained)
- One half pound of sausage (cooked and drained)
- One large onion (diced)
- One package of chili spice mix (cumin, red pepper, chili powder, corn starch) it is easier to just use the package - I still haven't perfected my own mix.
- Bell pepper ( diced; green, yellow, red: any combination)
- Thirty two ounce can of diced stewed tomatoes
- Chile peppers to taste (diced; quantity; scoville scale)
- Sixteen ounce can of corn
- Two tablespoons of garlic powder
- Two tablespoons of white vinegar
- One quarter of a cup of brown sugar
-
Dried beans preparation: over-night process
1. Sort through beans for any debris. Rinse two to three times until water is clear.
2. In the pot, cover clean beans with water and bring to a rapid boil for one hour; keep the beans covered with water. Turn off the heat.
3. Let the beans soak until cool. Rinse two to three times until water is clear. This removes the indigestible sugars.
4. In the pot, cover clean beans with fresh water. The beans will absorb water as they soak, so to ensure they stay covered with water, add an abundance.
5. Soak them over-night.
Preparation:
1. Rinse the prepared beans. Add the diced onion, diced tomatoes, and corn.
2. To the mixture, add enough water to cover the beans and bring to a boil. A portion at a time (so the powder will not lump), add the spice mix package, add the brown sugar, vinegar, and garlic powder while the water begins to boil.
3. When the onions are transparent, add the bell peppers and chile peppers (to taste). Add the prepared meats.
4. Cook until the onions are no longer visible, the peppers are tender, and the sauce has thickened.
5. To test the readiness of the beans, spoon some out and blow on them. The beans are cooked if the skin splits.
When the chili con carne is cooked to satisfaction munch down. Can garnish with diced spring onions, white onions, cheese, homemade salsa, and the list goes on according to personal preference. (Ripe diced black olives. Not Green.)
This is as clear and concise as the recipe has gotten so far. It is in progress. Follow the basic guidelines and remember your own taste preferences. I have been known to add eight habanero peppers because that was my taste at that moment.
This is one of my favorite things in the kitchen (aside from my mortar and pestle and KitchenAid)
It's my masala dabba! That literally translates to "spice tin" or "spice container" in Telugu. It holds all my Indian spices and I don't know what I'd do without it. Seriously.
Garam masala, chili powder, turmeric, Hing powder, salt, mustard seeds and cumin powder - they're all staple ingredients when making Indian dishes.
I love how they all look. So colorful. And they're so fragrant. I love my culture :)
I used to dislike quinoa...but I've changed my mind!
Recipe blogged at: www.boastfulbaker.com/?p=936
www.bhg.com/recipe/pancakes-waffles/waffles/
Buttermilk Waffles
Ingredients
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
2 eggs
2 cups buttermilk (or 2 tbsp vinegar and fill with milk up to 2 cups and let sit 5 minutes)
1/2 cup cooking oil or butter, melted
1 teaspoon vanilla
Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
4. Makes 12 to 16 (4-inch) waffles
Kim’s Buttermilk Fried Chicken
Soak:
2 eggs,
1 cup buttermilk,
1/3 c water,
six dashes tabasco,
salt, pepper, and
a little garlic powder for the soak.
Dredge,
use a cup and a half or so of self rising flour,
garlic powder,
paprika,
salt, pepper,
and a dash of chili powder.
Soak chicken for at least ½ hour. Then dredge through flour mixture. Fry on the stovetop with vegetable oil.
Carnitas translates in English to "little meats." It is a type of heavily marbled pork such as shoulder or butt, which has been cut down, heavily seasoned, sometimes first fried, and then braised or roasted. After this it is usually placed in the oven to crisp up.
4 lbs pork shoulder
5 garlic cloves
1 tbs salt
1 tsp of cumin, chili powder, black pepper, and Mexican oregano
1/2 tsp cinnamon and cayenne
1 7oz can of chipotle peppers in adobo sauce
1 chopped yellow onion
1 orange chopped into fourths, and one orange juiced (save the peels)
If meat comes whole, chop it into large chunks removing excessively fatty areas but leave some on. Rub seasonings, garlic, and adobo sauce all over the meat coating it all the way around. Place half of chopped yellow onion, and 1/2 of juiced orange, and 1/2 of the orange peels on the bottom of your slow cooker. Place meat in the slow cooker. Top with remaining juice, orange peels, chopped orange, and onion. Close the lid and leave it alone already! Stop opening to check it, it won't cook any faster, lol! (you can leave this to cook and go to work or do what you need to do. If you feel uncomfortable with the idea of something plugged in when you're not home, a lot of people will plug it in and leave it cooking on the garage floor 'just in case' though slow cookers generally don't catch fire). Cook on low for at least 6 hours, but up to 8. The meat is done when you can easily shred it with a fork and it "falls apart."
Carefully remove chunks of meat and shred on a foil lined baking sheet. Discard orange peels Add additional seasoning to taste if desired. Turn on oven broiler. Put meat on top rack and broil for 10-15 minutes until the pork starts to crisp up.
Serve with salsas, cilantro, beans, cheese, pico de gallo, lettuce, sour cream, avocado, etc on tostadas, tacos, or tortillas.
Sweet, tangy and packed with garden goodness, this perfect topper for grilled meat, saffron rice or even samosas has hints of exotic pomegranate, amchur, nigella seeds and figs along with earthy beets and tart rhubarb.
www.yummysmells.ca/2015/07/beet-and-rhubarb-chutney-fresh...
A very drunk customer from Dallas, Texas, told me today the following....
"Mexicans don't put corn in their chicken tortilla soup".
"It is creamy, not brothy. It is not authentic".
Brilliant even while drunk, and this was after he had ordered three bowls of it. Hmmm....
This is MY version. It bears little resemblance to "traditional" chicken tortilla soup, although I sometimes wonder if anyone in Mexico actually makes chicken tortilla soup. You know how Americans love to bastardize any other countries cuisine. Being the All-American lad I am, I turned this one on it's head and made it something else. I have had several people tell me it is the best soup they have ever eaten...period. And I did win a soup contest with it, so here is the recipe. It is the version I make at work. For home use, you will want to cut it down to size. This makes about two gallons of soup.
8 random chicken breast halves, cooked, shredded and roughly chopped.
2 cups canned diced green chilis
2 cups diced red pimientos, drained
4 tablespoons minced garlic
4 cups chicken stock
4 quarts heavy whipping cream
3 cups diced red onion
3 cups black beans
1 cup chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 tablespoon oregano
1 tablespoon cumin
4 cups corn, drained
3 tablespoons chicken base.
Mix it all together, cook for about 45 minutes. In a small bowl, mix some cornstarch and cold water. SLOWLY add some of the cornstarch slurry to the soup, whisking constantly. The heavy whipping cream has a high fat content and so it does not need a lot of thickener to go from creamy to wallpaper paste. When it is the right consistency, remove from the heat.
Cut tortillas in strips, fry in hot oil, and use as a topping.
Note.....If you do not have chicken stock, use water and add more chicken base.
Smoked paprika, basil and fennel join up with shredded Cheddar and 12 grain flour for hearty, flavour-packed crackers. Try them with sweet pepper jelly or blueberry jam!
www.yummysmells.ca/2013/08/cheese-smoked-paprika-and-fenn...
I de-glutened Casey Barber's "goldfish" cracker recipe (using a blend of GF all purpose and buckwheat flour) and jacked up the spice with chipotle and onion powder. Rolled into a log and wrapped well, It's hanging out in the freezer until Christmastime!
www.yummysmells.ca/2014/02/chipotle-cheese-buckwheat-crac...
I rarely see anyone cook Skate at home. Why would anyone pay 26 British pounds for skate in a restaurant when they can make it at home with minimal effort? Anyways, I oven grilled this fantasic skate wing from Selfridges, London. Here's how I cooked this Oven Grilled Skate Wing:
1. clean the skate wing with water
2. pad dry with tissue paper
3. marinate with curry powder, chili powder for 1 hour
4. preheat oven to 180C
5. put skate wing on roasting tray (butter the surface)
6. sprinkle salt to taste (by adding the salt now instead of during marination, you minimize moisture lost)
7. use grill function with fan to crisp up the exterior and cook the skate wing
8. serve
Recipe to follow.
Cut up eggplant and soak in oat milk.
Mix cornmeal, chili powder, salt, pepper, and cayenne together then dredge the eggplant and fry. Drain on paper towels.
I mixed 3 tbsp Vegenaise with 1 tsp chili sauce and 1 tsp chopped cilantro.
And that is the end of our home grown eggplant for the season.
Scrounging for some bokeh. Made this guacamole for my wife the other night. I had to take a picture.
An exhausting week and this was all I could muster. I'll be catching up with everyone as soon as possible.
Lovely weather this autumn evening, went by the butchers on my way home and asked for something to BBQ, since he was out of horse we decided to go for pig/pork. After some talking back and forth we came to the conclusion that Loin of Pork would be the best thing for the day. He advised against wet marinade but approved of a dry rub with spice/herbs.
well why not? Homegrown tomato, red wine, German chillipowder, Cumin (Cuminum cyminum), Turmeric (Curcuma longa), Nutmeg (Myristica fragrans) and Coriander (Coriandrum sativum).
Served with some of the Indian Cress (Tropaeolum majus) - en.wikipedia.org/wiki/Tropaeolum_majus - seen in the background.
Pictures taken along the evening.
Dong Ba Market is the biggest commercial center of Thua Thien – Hue province and the adjacent regions. It stands along the North bank of Huong River, on Tran Hung Dao Street of Hue City. The average number of consumers who visit the market daily is between 5,000 and 7,000 people; it can soar to more than 12,000 people during big holidays.
Before the opening of Dong Ba market, in the time of King Gia Long, there was a grand market named Qui Gia Thi. The name Qui Gia Thi referred to the return of the Nguyen Dynasty to Phu Xuan (Hue nowadays). In the summer of 1885, the capital city was attacked and Qui Gia Thi Market was burned to ashes. Not until 1887 did King Dong Khanh rebuild the market and rename it as Dong Ba Market. Since then, the market functioned as the main resource of food for the palaces, hospitals, army camps, and dormitories of the national universities. In 1899, during the Western-style reconstruction project of King Thanh Thai, the market was moved to its present position. Even though Dong Ba market has undergone several renovation projects since the beginning of the 20th century, nowadays, it still embraces many old features.
All of the most precious cultural gifts of Thua Thien – Hue that remain until today can be found in Dong Ba Market. They are the Phu Cam hats made of latanier leaves, Hien Luong knives and scissors, Ke Mon jewelries, Song Hy candies, Truoi berries, Tuan tea, etc. If you want to get the traditional foods, you can also find there as many dishes as mussel rice, beef vermicelli, leaves cakes, etc. because Dong Ba Market is the center where specialities are distributed to Hue’s international restaurants and hotels. Domestic and international travellers have been coming to the market for these special gifts for a long time.
Source: huelocalguide.com
Jícama is an edible tuberous root that is native to Central America.
This Jícama was pealed and cut then doused with lime juice and refrigerated for a few hours in a zip lock bag then served raw and sprinkled with chili powder. It's also great with salt which I forgot. It's a wonderfully fresh crisp and refreshing snack.
Kalustyan's, a landmark specialty food shop at 123 Lexington Avenue, was opened in 1944 by Armenian immigrant K. Kalustyan, carrying Middle Eastern and Indian spices. After his death in 1988, Marhaba International Inc., run by Bangladeshi cousins Aziz Osmani and Sayedul Alam, bought the store, and expanded inventory to include more than 5,000 different products, including over 500 varieties of spices, from over 70 countries around the world.
O-kay... It's a bit runny. Perhaps a little less almond milk next time.
But but but - it's yummy nonetheless :))
Story and recipe to follow...
So I had a brick of dark chocolate stored in the new pantry. I could not recall how long so I decided to make truffles last night. I had coconut and coconut oil and recalled a candy I made with balsamic vinegar so I began.
1/2 cup Soy Creamer
8 ounces chocolate, grated
I put the creamer over a double boiler (water boiling) and began whisking in the chocolate and 2 tbsp coconut oil. About 2 minutes later all was smooth as silk. I removed the chocolate from the stove and added 2 tbsp balsamic vinegar.
Or...what I thought was balsamic.
Turns out it was tamari.
Opps. What the heck. I whisked that well, added 1 tsp of chili powder and a big pinch of cayenne then popped it in the frig for 2 hours.
Wow. It was delicious. The chocolate was a semisweet- not too sweet . A the salty spicy was soooo good.
I rolled these in coconut and then let them set up in the frig again.
Then I made another batch...this time with the balsamic.
My taste buds are singing!
allrecipes.com/Recipe/Dees-Roast-Pork-for-Tacos/Detail.aspx
This turned out great! I had to post a link to the recipe, The only thing I did different was roast the pork in a dutch oven instead of wrapping it in foil
Filling: Bitter sweet chocolate, whipping cream, milk, eggs, mission figs, chili powder, cinnamon, espresso granules, extra-fine sea salt.
Crust: crushed mini pretzels, walnuts, sugar, cinnamon, butter.
Enchilada recipe from Rick Bayless. Used Queso Fresco for the cheese on top and added a Mexican blend cheese with some of the sauce for the filling. The beans are a Dinner Diva special, ham hock, leftover collard greens, chicken broth and homemade 7 chili, chili powder. The salsa Mexicana is a must and from my favorite Mexican market Chavez Market.
Spices and Seeds for Sale at the Market
Spices and seeds for sale at the visually rich and fragrant outdoor market in the central highland town of Chichicastenango, in Guatemala.
(clockwise from left) cocoa beans, ground chili, achiote, pumpkin seeds, oregano.
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Kim’s Buttermilk Fried Chicken
Soak:
2 eggs,
1 cup buttermilk,
1/3 c water,
six dashes tabasco,
salt, pepper, and
a little garlic powder for the soak.
Dredge,
use a cup and a half or so of self rising flour,
garlic powder,
paprika,
salt, pepper,
and a dash of chili powder.
Soak chicken for at least ½ hour. Then dredge through flour mixture. Fry on the stovetop with vegetable oil.
www.bhg.com/recipe/pancakes-waffles/waffles/
Buttermilk Waffles
Ingredients
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
2 eggs
2 cups buttermilk (or 2 tbsp vinegar and fill with milk up to 2 cups and let sit 5 minutes)
1/2 cup cooking oil or butter, melted
1 teaspoon vanilla
Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
4. Makes 12 to 16 (4-inch) waffles
Klik om alles te lezen over: zelf chilipoeder of chilivlokken maken
Automatically translated link: making your own chili flakes or chili powder