Posts Tagged ‘chili powder’

by Sarah Steimer

I took my fudge a step up and added a little crushed red pepper to the top. It's totally optional, but I love a nice, spicy chocolate.

I took my fudge a step up and added a little crushed red pepper to the top. It’s totally optional, but I love a nice, spicy chocolate. This is also a little bit of a nod to one of my favorite hot cocoa recipes from our 2011 Loving Cup guide.


Read Full Post »

by Sarah Steimer

I made the full recipe so Bill and I could eat it throughout the week. I noticed him break some tortilla chips in it one day, so I assume that’s a good upgrade if you’re looking for one. This is a vegan recipe, FYI.

  • 4 cups low-sodium vegetable broth/stock
  • 2 (14.5 oz) cans low-sodium fire roasted diced tomatoes
  • olive oil
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 jalapeno, seeds and ribs removed for less spice
  • 1 cup dry quinoa
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle sauce (if you don’t have it, you can skip it or use hot sauce instead)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 bay leaves
  • pinch ground cinnamon
  • 1 avocado, cut into 1/2 inch cubes (optional)

Roast, peel and chop the poblano and red peppers. (see Caitlin’s video if you need a how-to)

Heat a dutch oven or heavy, large pot over medium heat. Add enough olive oil just to cover the bottom and, once heated, add the onions. Cook the onions, stirring occasionally, until they have caramelized. Every once in awhile you may have to de-glaze the pan (keep the onions from sticking) by adding a little of the vegetable broth.

While the onions are cooking, combine the quinoa and 2 cups of water in a sauce pan. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 30 minutes or until all water is absorbed. Remove from heat and set aside.

Add the remaining vegetable both to the dutch oven, along with the tomatoes, garlic, jalapeno, poblano, red bell pepper, chili powder, coriander, cumin, bay leaves, cinnamon and chipotle sauce. Bring everything to a boil (you may need to put the lid on for this, that’s a lot of liquid to get boiling). Reduce the heat and let the soup simmer for about 25 minutes, uncovered and stirring occasionally.

Remove the bay leaves and add the cooked quinoa. Mix well and serve, topped with the cubed avocado.

Makes about six servings.

Recipe adapted from: Prevention RD

Read Full Post »

by Sarah Steimer

Fish fries are a BIG deal in Pittsburgh, particularly during Lent. There's a pretty large Catholic population in Pittsburgh, which means lots of church fish fries. I never thought of it as a regional trend, so I was pretty stunned when I moved to Chicago and couldn't seem to find any Lenten (church) fish fries. Just one more reason to love Pittsburgh food.

For the “chips”

  • 3 large russet potatoes
  • olive oil
  • salt and pepper, to taste
  • seasoning of choice

Cut the russet potatoes into thin fries. Soak in water for a few minutes then pat dry with paper towels.

Toss the fries in olive oil and season with salt, pepper and any other seasonings you would like – I went with chili powder. Place a metal cooking/cooling rack on top of a baking sheet and place the fries on the rack in a single layer. This allows the heat to circulate and you will not have to flip the fries.

If you do not have a metal rack, place the fries on a piece of parchment paper on the cooking sheet. You will need to flip halfway through.

Bake at 425 degrees for 20-25 minutes, or until the fries are golden and crisp.

For the fish

  • 1 quart (4 cups) vegetable or canola oil
  • 3/4 cup all-purpose flour
  • 1/4 cup corn starch
  • salt and pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon baking powder
  • 12 ounces (3/4 pounds) of cod or another white fish, cut into four 3-ounce pieces
  • 3/4 cups beer (I used an amber ale)

Mix together the flour, corn starch, salt, pepper, cayenne pepper and paprika. Place 1/3 of the flour mixture in a rimmed baking sheet. Add the baking powder to the bowl.

This was the first time I ever cooked fish - or fried anything. Not a bad effort (but still don't love dropping anything in sizzling hot oil).

Dredge each piece of the fish in the flour mixture in the bowl. Shake off the excess and place on a rack.

Add the beer a little at a time to the bowl of flour and whisk. Add only enough beer so the mixture is smooth, but not too thin. The batter should fall from the whisk in a thin, steady stream and leave a faint trail across the surface of the batter.

At this point, begin heating the oil in a dutch oven or other heavy pot or high-rimmed pan. The oil temperature should reach 375 degrees. If you do not have a thermometer, just test the water by flicking some water in the oil. The water should pop when it hits the oil.

Using tongs, dip the fish in the beer and flour mixture, allowing some of the excess to drip off. Place the fish in the flour mixture that was set aside in the pan. Turn to coat.

Place the fish in the hot oil, two pieces at a time. Stir the fish occasionally and fry until golden brown, about 7-8 minutes. Use the tongs, a slotted spoon or a Chinese strainer to remove the fish from the water and place on paper towels or a paper bag. Cook the final two pieces.

Serve the fish and chips with tartar sauce, ketchup and/or malted vinegar.

Makes two or three servings.

Chips recipe adapted from: The Talking Kitchen

Fish recipe adapted from: Brown-Eyed Baker

**Interested in finding a fish fry in Pittsburgh? There’s a guide for that (with an accompanying map) – and some churches even offer the dinners year-round, not just in Lent. (St. Joan of Arc in South Park is my personal favorite – GREAT perogies, too!)

Read Full Post »

by Sarah Steimer

This is like taking a regular hamburger and mashing it up with a side of sweet potato fries to make one fantastic compact meal. Except it's vegetarian.

  • 1 can cannellini beans, drained and rinsed
  • 1 medium sweet potato, baked, peeled and mashed
  • 2 tablespoons tahini
  • 2 teaspoons maple or agave syrup
  • salt and pepper to taste
  • seasonings (we went with some crushed red pepper and a little chili powder
  • a few tablespoons wheat flour
  • panko crumbs
  • olive oil
  • toppings (avocado is highly recommended)

Combine beans and potato in a mixing bowl, using a fork or masher to mash. Add tahini, syrup and seasonings, along with a few tablespoons flour, enough so the mixture is not too wet and can be formed into patties easily.

Form about three patties from the mixture while heating the olive oil in a fry pan. Coat the patties generously in panko crumbs. Once the oil is hot, place the patties in the pan. Cook for about 3-5 minutes on each side, or until the panko crumbs have browned well.

Remove from pan and place on paper towels before serving.

Makes 3 burgers.

Recipe adapted from: Healthy Happy Life

Read Full Post »

by Sarah Steimer

Mexican food is sort of fun to take into the winter. Because peppers and corn are no longer in season, you can replace them with sweet potatoes and beans.

  •  1 15-ounce can tomato sauce
  • 1 3/4 cups chicken or vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried cilantro
  • 1 small onion, diced (1 cup)
  • 2 medium sweet potatoes
  • 1 15-oz. can diced tomatoes, drained
  • 1 16-ounce jar prepared medium salsa (or make your own, of course)
  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 15-ounce can black beans, rinsed and drained
  • 1/2 cup shredded jack cheese (we used pepper jack), plus more for topping
  • 8 large tortillas

Wash the sweet potatoes and pierce with a fork all over. Bake in the oven in a glass or tin dish at 400 degrees until soft – about 30 to 40 minutes.

In a sauce pan, combine the tomato sauce, broth, chili powder, cumin, cilantro and 1 teaspoon of the minced garlic. Keep at a low simmer until heated through then cover until ready to use.

You can also experiment with totally different flavors just by switching up what type of salsa you use. (P.S. We halved this recipe when we made it - in case you're counting the enchiladas in this picture)

Once the potatoes are ready and have cooled to touch, peel the skins off (this happens very easily). Mash the potato with a fork or masher. Saute the onion until translucent in a pan with olive oil; add the sweet potato, diced tomatoes, drained black beans, salsa, jalapeno and the remainder of the garlic. Once well combined, add the cheese.

Brush the bottom a 9-by-13 glass baking dish with olive oil. Spread about 1/2 cup (or so) of the tomato sauce mixture on the bottom. Fill each tortilla with the black bean and sweet potato mixture. Roll the enchilada up and place in the pan (width-wise), seam side down. Continue until the pan is filled and all the enchiladas feel snug. Top with remaining tomato sauce and a sprinkle of cheese.

Bake in an oven at 350 degrees for 15 minutes or until bubbly. You can also pop the enchiladas under the broiler for the last 5 minutes – or ignore this step if you can’t figure out the boiler on your oven like me.

Makes 8 enchiladas.

Recipe adapted from: Vegetarian Times

Read Full Post »

by Sarah Steimer

Caitlin and I made this a lot when we lived together... one of the great recipes to come from her Crock Pot cookbook. I tweak it a little each time I make it.

I realize this is late a month late, as “Crock of…” ran in March. But I moved and didn’t have time to finish up the guide! Better late than never, right?

  •  1 pound ground chuck
  • 1 small onion, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (8 ounces) tomato sauce
  • 1 or 2 jalapenos, diced thin
  • 1 red or green pepper, diced
  • 2 stalks of celery, diced
  • chili powder, to taste
  • cumin, to taste
  • cinnamon, to taste

Cook the meat in a skillet until browned. Drain the grease and add onions. Cook until onions begin to appear translucent. Combine all ingredients in a slower cooker and cook on high for 5-7 hours.*

Makes as many servings as you can eat.

*Keep an eye on your slow cooker. Each one is unique and may not need to cook for as long or perhaps not on a high setting. Your chili should not get dry or pasty in consistency.

Recipe adapted from: Rival CrockPot — Slow Cooker Recipes cookbook

Photo: Sarah Steimer

*Throughout March, “Crock of…” will appear every Friday with our favorite chili recipes — all of which can be found here.

Read Full Post »

by Sarah Steimer

This isn't the drink you have with dessert; this is what you have instead of dessert.

  • 1 cup of milk (I used skim)
  • 1 cup of water
  • 1/4 cup of honey
  • 1/4  cup of cocoa powder
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of cinnamon or more
  • pinch of chili pepper

Combine all ingredients in a small saucepan and stir until all is combined and well heated. Makes about two cups of very rich hot chocolate.

Recipe adapted from: Comfy Belly

Photo: Sarah Steimer

*During the month of January we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.

Read Full Post »

by Caitlin Saniga

The original recipe called for a whole bag of popcorn, but my mixing bowl wasn’t big enough to hold 8 cups of cereal and all that popcorn. So I started eating the popcorn until what remained would fit in the bowl. 🙂

  • 4 cups Corn Chex (or off-brand equivalent)
  • 4 cups Rice Chex (or off-brand equivalent)
  • ½ 3-ounce bag butter microwave popcorn, popped
  • ¼ cup dry-roasted peanuts
  • 3 tablespoons canola oil
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder

This snack will give you hard-core garlic breath, but it’s worth suffering through.

Heat oven to 300 degrees. In a very large bowl, mix cereal, popcorn and peanuts. Drizzle with oil; toss until evenly coated.

In a small bowl, mix remaining ingredients; sprinkle over cereal mixture. Toss until evenly coated. Spread cereal mixture in ungreased large roasting pan.

Bake uncovered 12 minutes, stirring once. Cool 10 minutes. Store in an airtight container.

Makes 12 1-cup servings

Recipe: Chex

Photos: Caitlin Saniga

Read Full Post »