Serve over mashed potatoes and use the “gravy”. Scrumptious, but expensive - instead of weight, just get 10 pieces. I used a bottle of Merlot. And it takes a while, I start it about 5 hours before I want to eat.
- tomato paste
- all-purpose flour
- dry red wine
- beef broth
- Salt and pepper
- olive oil
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- flank steak
- soy sauce
- honey
- chili paste
- light flavored olive oil
- olive oil
- Salt and pepper
- or two of soy sauce
- red cabbage
- sesame oil
- vegetable or peanut oil
- Hoisin sauce
- soft flor tortillas
- Salt and ground pepper to taste
- extra virgin olive oil or softened butter
- Chopped parsely leaves for garnish
- * 11/2 cups 365 Everyday Value™ frozen Asian Stir Fry vegetables
- * 2/3 cup 365 Organic Everyday Value™ Teriyaki Sauce
- * 2 TB 365 Organic Everyday Value™ Canola Oil
- * 1/2 cup chopped scallions
- * 2 cups 365 Organic Everyday Value™ frozen Jasmine or Whole Grain Brown Rice
In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn’t require “carne” or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. (“Chili” commonly refers to the dish made with “chile” peppers.) My favorites are the red New Mexican chile peppers traditionally
tied in strings called ristras or available as ground powder, and chipotles which are ripe (red) jalapeños that have been dried and smoked. Experiment with different amounts until you find a level of intensity you’re comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you’re using whole chiles, you may want to remove that white tissue if you don’t want your chili too hot.
- dried whole oregano
- dried or canned chipotle pepper
- olive oil
- allspice
- ground cumin
- Garnishes:
- Chopped raw onion
- Chopped tomato
- Shredded lettuce
- Tortillas
The marinade in this dish is what gives the chicken such a smooth flavor. Although it is ideal if the meat can soak in the marinade for at least 1 hour before cooking to absorb the intricate flavors of the marinade, if you don’t have time, don’t be discouraged, because the chicken will still be flavorful. If you are really planning ahead, you can soak the meat in the marinade for up to two days. Serve this dish with a side of Spanish Rice and Jicama and Carrot Salad. The flavors together are very complementary.
- cumin seed
- ground coriander
- honey
- white wine
- chopped cilantro leaves
- GARNISH:
- Mock Sour Cream or low-fat sour cream
- scallion firecrackers
- fresh salsa or Papaya Salsa
- chili powder
- olive oil
- low-sodium soy sauce
- Juice from 3 limes
- MARINADE:
This is a quick pantry dish with intense flavors.
- prepared pesto
Here’s a quick and simple one-skillet dinner that proves the versatility of pasta in the American kitchen. Buttermilk and zesty chili powder add Southwestern flair and unique flavor to this delightful dish. Serve with sour cream or shredded cheddar cheese sprinkled on top, and add a dark green salad for a complete, hearty meal.
- * 1/2 cup favorite tomato salsa
- * 2 TB extra virgin olive oil
- * 1 lb lean ground beef
- * 1 cup buttermilk
- * 2 tsp salt