Tampilkan postingan dengan label spicy. Tampilkan semua postingan
Tampilkan postingan dengan label spicy. Tampilkan semua postingan
Jumat, 11 April 2014
Spicy green beans
Spicy Green Beans
Heres a healthier and also quick & easy alternative recipe to that green beans casserole. Bring in a little spice to the green beans for your thanksgiving holiday side dish with that delicious Turkey. After all, we dont want to feel guilty of eating everything loaded with calories.
GODIVA CHOCOLATES
Thanksgiving Delivery Guaranteed - Next Day Shipping Upgrade On Shipments $65+! Enter Code TURKEY 
INGREDIENTS
- about 1 lb of fresh cut green beans
- 3 minced garlic or 2 teaspoons of granulated garlic
- 2 teaspoons of granulated onion or 4 tablespoons of diced onions
- 1/2 teaspoon of tarragon
- 1/2 teaspoon of rosemary
- 1/4 cup of chicken stock
- 1 teaspoon of paprika
- 1 teaspoon of grounded black pepper
- 1/2 teaspoon of salt
- 3 tablespoons of olive oil
In a small bowl, add the chicken stock and whisk in the tarragon, rosemary, paprika, black pepper,salt.
On a large to medium skillet, add olive oil, dice onions and minced garlic. Caramelize the onion and garlic on medium to low heat. Once it starts to caramelized, add in the green beans. Drizzle about half of the seasoned chicken stock gradually on to the green beans, stir and cover for about 5 minutes or until its nice & tender. Add more of the seasoned stock if theirs not enough moister. Serve as a side with that delicious Turkey or with any main dishes.
Spicy gingersnaps Piparkökur
The Icelandic term for gingersnaps and gingerbread cookies literally means “pepper cookies”.
These unusual gingerbread refrigerator cookies not only contain pepper, but also paprika. My mother modified the recipe from one she found in an old recipe booklet.
500 g flour
500 g brown sugar
250 g butter
2 eggs
5 tsp baking powder
1 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp powdered cloves
1/2 tsp ground pepper
1/4 tsp paprika
Mix together the dry ingredients. Add soft butter and eggs and knead until smooth. Cool in the refrigerator overnight. Roll out into sausage shapes of even thickness, pinch or cut off small portions and make little balls out of the dough. Put on a cookie sheet covered with baking paper and press your palm on top of each ball to flatten slightly. Bake at 200°C until browned.
Update: I made a batch on Saturday. These are very good gingersnaps. Instead of making balls and flattening them with my hand on the cookie sheet, I cut the dough rolls into thin slices (about 5 mm - 1/5 of an inch thick):
They do not spread much when they get in the oven, so a space of about 2 cm (4/5 inch) between them is enough. I baked them at 180°C in my convection oven. The cookies took only 4 minutes to get to the stage where I like them best: golden but with a slightly chewy center. If you plan to store them for more than a week I recommend 2-4 minutes more in the oven to get them dry through. They will be a darkish medium brown by that time. Any longer than that and they will burn, unless you go for the ball method, which will yield thicker cookies that will need slightly longer baking.
Read More..
These unusual gingerbread refrigerator cookies not only contain pepper, but also paprika. My mother modified the recipe from one she found in an old recipe booklet.
500 g flour
500 g brown sugar
250 g butter
2 eggs
5 tsp baking powder
1 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp powdered cloves
1/2 tsp ground pepper
1/4 tsp paprika
Mix together the dry ingredients. Add soft butter and eggs and knead until smooth. Cool in the refrigerator overnight. Roll out into sausage shapes of even thickness, pinch or cut off small portions and make little balls out of the dough. Put on a cookie sheet covered with baking paper and press your palm on top of each ball to flatten slightly. Bake at 200°C until browned.
Update: I made a batch on Saturday. These are very good gingersnaps. Instead of making balls and flattening them with my hand on the cookie sheet, I cut the dough rolls into thin slices (about 5 mm - 1/5 of an inch thick):
They do not spread much when they get in the oven, so a space of about 2 cm (4/5 inch) between them is enough. I baked them at 180°C in my convection oven. The cookies took only 4 minutes to get to the stage where I like them best: golden but with a slightly chewy center. If you plan to store them for more than a week I recommend 2-4 minutes more in the oven to get them dry through. They will be a darkish medium brown by that time. Any longer than that and they will burn, unless you go for the ball method, which will yield thicker cookies that will need slightly longer baking.
Sabtu, 05 April 2014
Spicy Potato Sticks
4 - 1 cup servings
1 point/CORE
2 large baking potatoes, scrubbed and cut into thin strips
2 egg whites, lightly beaten
3/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp chili powder
1/4 tsp. freshly ground pepper (optional)
Preheat oven to 425. Spray a large nonstick baking sheet with canola oil nonstick spray. Combine all of the ingredients in a large bowl and toss to coat. Transfer to the baking sheet and arrange in a single layer. Bake until th potatoes are barely tender, about 15 minutes. Increase the oven tempreature to broil and broil 5 inches from the heat until crispy, about 10 minutes longer.
From Turn Around Cookbook, page 156
keywords: potatoes, side dish, 1 point serving
Read More..
1 point/CORE
2 large baking potatoes, scrubbed and cut into thin strips
2 egg whites, lightly beaten
3/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp chili powder
1/4 tsp. freshly ground pepper (optional)
Preheat oven to 425. Spray a large nonstick baking sheet with canola oil nonstick spray. Combine all of the ingredients in a large bowl and toss to coat. Transfer to the baking sheet and arrange in a single layer. Bake until th potatoes are barely tender, about 15 minutes. Increase the oven tempreature to broil and broil 5 inches from the heat until crispy, about 10 minutes longer.
From Turn Around Cookbook, page 156
keywords: potatoes, side dish, 1 point serving
Selasa, 01 April 2014
Spicy Chicken Wrap
.JPG) |
| Spicy Chicken Wrap |
Grilled chicken tenders - 250 gms( click here for recipe)
Tortillas - 2 nos( click here for the recipe)
Iceberg lettuce shredded - as required
Spicy ranch - as required
.JPG) |
| Chicken Wrap |
1. Cook the tortillas on a hot griddle until done.
2. Place tortilla on kitchen counter, assembled some shredded lettuce on the tortillas place chicken tenders depending on the size of tortillas, squeeze some ranch on it, roll the tortillas and serve warm.
Rabu, 19 Maret 2014
Mango Chundo mango spicy and sour jam
Traditionally, the pickle is kept out in the sun for 10 to 15 days to cook each day it is stir, covered and placed in a sunny day, then brought indoors at evening time.
The sun makes the sugar in it melt to a syrupy consistency and the grated mango turns transparent!
Since most of us dont have the time to do this.
Here is a quick and less time consuming version of the recipe. Some people make this chundo(Mango Jam) using stove but here I made in microwave its not take much time and easy to make.
Ingredients:
1. 4 cup grated unripe sour mangoes
2. 4 cup white sugar
3. 2 tablespoons red chili powder
4. 1/2 teaspoon turmeric powder
5. 1 teaspoon salt
6. 2 teaspoons roasted cumin powder
Method:
1. Peel and grate the raw mangoes.
2. Take large microwave safe bowl and mix it with sugar.
3. Put in microwave high medium heat about 5 minutes. (After 3 minutes take it out and stir.)
4. Put again for 10 minutes for high heat and stir occasionally.
5. After 7 minutes check sugar syrup get to a one-thread consistency take it out.
6. This process depend of mangoes how watery,(my mangoes take 10 minutes) if mangoes are more juicy they take time but mangoes are not very juicy the process finished early.
7. After 10 minutes take it out and add salt, cumin powder and red chili powder.
8. Allow to cool completely add chunda in clean and airtight glass jar.
9. Store for up to one year and serve with chapatis, bread and parathas.
Senin, 17 Maret 2014
Spicy Chicken Pizza
Ingredients for Pizza base
1 teaspoon white sugar
1 1/2 cup warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cup Maida flour
Ingredients for topping
1 cup shredded mozzarella
3/4 cup shredded Parmesan
1/2 medium red onion, thinly sliced
1/2 cup tomato sauce
1 cup chopped chicken tenders
4 tsp chili flakes
4 tsp oregano
Salt to taste
Method
In a large bowl, mix sugar in warm water. Add yeast and let stand for 15 minutes, until foamy. Now add olive oil and salt into the yeast mixture, then mix in wheat flour and Maida flour to make soft dough. Place dough in a bowl and cover loosely with a towel and let stand in a warm place until doubled in size, about 1 hour. Preheat the oven to 425 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Spread adequate amount of tomato sauce on the top of pizza base, place sliced onions and chicken, sprinkle chili flakes, oregano and salt. Cover the entire pizza with both the cheeses. Bake for 20 to 30 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top
Senin, 03 Februari 2014
How to make Simple Spicy Salt n Pepper Shrimp
Simple Salt and Pepper Shrimp
Easy and delicious recipe! This dish for the shrimp lovers with a special kick of jalapenos.
Ingredients
1 lb. of shrimps deveined
1/3 cup of finely diced ginger
2 seeded and diced jalapenos
2 seeded and diced red sweet peppers
1/3 cup of diced onion
3 tablespoons of coarsely chopped cilantros
3 tablespoons of chopped green onions
1 teaspoon of salt
1 teaspoon to ground black pepper
3 table spoons of granulated chicken stock or MSG
1 teaspoon of sugar
4 tablespoon of olive oil divided
In a medium pan on medium heat, add 2 table spoons of olive oil, ginger and garlic until its about to brown. Then add the onions, stir until half way cooked then add in the peppers. Set it aside off the heat. On a large skillet on medium heat add about two more table spoons of olive oil then align shrimp to cook. sprinkle on the salt, black peppers, chicken granulate or msg and sugar. Add the stir fry veggies on top of the shrimp and stir it a couple more times. Turn off the heat and add the green onions and stir it once more. Place it on a serving platter and sprinkle the cilantro on top. Serve with a side of jasmine rice.
Tutorial Video:
Sabtu, 01 Februari 2014
Spicy Tarragon Yogurt Grilled Chicken – This One is for the Haters
And you don’t even need to remember the specific ingredients. Except for the plain yogurt, the other components are completely adaptable. The endless varieties of vinegar/citrus options, fresh herbs, and hot sauces, means there’s an endless number of ways to personalize this recipe.
Imagine writing all your favorite herbs down on cards, and throwing them in a hat. Then, doing the same thing with your favorite vinegars and citrus juices, as well as hot sauces and salsas. When ready, close your eyes, and randomly picks cards to see what tasty version awaits you. It’s like a Mad Lib, only useful, and not stupid.
Here, let me try...[picks cards from old beaver skin hat]…okay, next time, along with the yogurt I’ll be using…[drum roll]…Sambal, lime juice, and basil…hey, that sounds awesome! See, it totally works.
As usual, I insist on you sharing any particularly amazing combinations you stumble upon. Anyway, I hope you give this super-easy, always juicy, and infinitely adjustable, grilled chicken recipe a try soon. Enjoy!
Marinade ingredients, enough for 4 large breasts:
1 bunch picked tarragon, leaves only
1/2 cup plain Greek yogurt
1/4 hot sauce or salsa (amounts will depend on spiciness, of course)
1 tbsp cumin
2 tsp kosher salt
2 peeled garlic cloves
2 tbsp vinegar or citrus juice
*Blend and marinade, chilled, for 2 to 3 hours before grilling.
View the complete recipe
View the complete recipe
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