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Ingredients

  • 1 ounce dried árbol (30-40)
  • Cascabel (about 5), or chipotle mora (8-10), purplish-red color, chiles, wiped clean and stemmed

Directions

Heat comal, griddle, or heavy skillet over low heat for árbol chiles and medium-low heat for cascabel and chipotle chiles.

For the arbol chiles, toast them, turning them over and pressing them down frequently with tongs, until they’re browned all over with some blackened spots, about 8 minutes.

For the cascael chiles, break each into about 3 pieces for easier toasting, then shake out and reserve the seeds. Toast the pieces, turning them over and pressing them down frequently with tongs, until they turn a lighter, slightly mottled red, about 1 minute. Remove the pieces. Toast the seeds in the skillet, shaking and tossing, until they’re lightly browned and fragrant, 20-30 seconds.

For the chipotle mora chiles, toast them, turning them over frequently, until dark, blackish blisters appear in spots (some will even puff up), 3-5 minutes.

Grind or blend the chiles (and the toasted seeds, if you’re using cascabel chiles) to a powder in a spice grinder or blender jar.

Store in an airtight container in a cool, dark place (not in the refrigerator) for up to 3 months.


Homemade Chili Powder

With winter in full swing, it’s chili season around here — time for our favorite cold-weather dish. But after recently running out of chili powder, we decided to make our own, and I’m so glad we did.

This homemade chili powder takes just 15 minutes to make when using whole dried chiles, and just 5 minutes to make if using pre-ground chiles. And we must say, it’s so fresh and much better than store-bought, so there’s no going back! Let us show you how it’s done!


Spice of the Month: Chipotle Chili Powder

Liven up your favorite spicy recipes with this alternative to run-of-the-mill chili powder.

"Chili powder" is actually made from a blend of spices. Various types of dried chilies are mixed with other flavors like garlic, cumin and oregano.

Chipotle peppers are red jalapenos that have been smoked so they’re not only spicy, they have a deep, rich and smoky flavor. Grind dried chipotles into a fine powder and you have a butt-kicking spice that will add big flavor with the smallest of sprinkles -- that's chipotle powder.

One tablespoon of chipotle chili powder has about 24 calories and 3 grams of fiber. Dried chili peppers also provide vitamins and minerals including vitamins A, riboflavin, vitamin B6, iron and potassium.

Of course, this spice is a sensational addition to chili, tacos, quesadillas and other Mexican dishes, but that’s not all. The smoky heat will also fire up a cup of soup, creamy dip, batch of hummus, mug of hot cocoa or slice of pizza.

Store this ground spice in a cool, dry place for up to 6 months. If your batch is no longer brightly colored with a strong aroma, it’s time to buy some more.


Recipe Summary

  • 4 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 Anaheim chile pepper, chopped
  • 2 red jalapeno pepper, chopped
  • 4 garlic cloves, minced
  • 2 ½ pounds lean ground beef
  • ¼ cup Worcestershire sauce
  • 1 pinch garlic powder, or to taste
  • 2 beef bouillon cubes
  • 1 (12 fluid ounce) can or bottle light beer (such as Coors®)
  • 1 (28 ounce) can crushed San Marzano tomatoes
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (12 ounce) can tomato paste
  • ½ cup white wine
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon chipotle pepper sauce
  • 2 ½ teaspoons dried basil
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 2 (16 ounce) cans dark red kidney beans (such as Bush's®)
  • 1 cup sour cream
  • 3 tablespoons chopped fresh cilantro
  • ½ teaspoon ground cumin

Heat oil in a large pot over medium heat cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.

Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.

Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.

Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.

Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.


Welcome To My Online Cookbook

Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.

Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.

I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.

Keeping it simple is also important. Any time I can make something easier to cook, I do it. So you’ll see lots of easy recipes here where everything goes into one bowl or one pan, like my most popular lemon brownies or easy homemade granola. And I’m always working on creating simple recipes that have just a few ingredients. When I can make a simple, easy recipe it’s usually the one people use the most, like my quick and easy mac & cheese or salmon patties. It’s all about clean eating.

I especially love to bake so it’s really important to have healthy dessert recipes because I enjoy something sweet after every meal and it’s always homemade… from my hugely popular quick & easy chocolate cake to my homemade cinnamon rolls that everyone seems to love, and both recipes are made with no butter. For anyone wanting to avoid butter, you will find a lot of delicious healthy desserts with no butter including cakes, pies, and cookies without butter. In fact, I created a separate category just for those sweets made without butter to make those healthy cookies and cakes easy to find. Just look for the Baking Without Butter recipe category.

I am also a student of nutrition and I know how crucial it is to eat vegetables every day. They are the lifelines to good health and many of my dinner recipes have vegetables built in, like my one pot chicken veggie pasta loaded with high antioxidant vegetables and my pork tenderloin with roasted vegetables. These are both super healthy meals with the anti-aging benefits of a variety of vegetables.

My own favorite meals have to be Polish food. That’s my heritage and I grew up on Polish Cabbage Rolls (Gołąbki) and Pierogi. My sister and I learned to cook from our dad and we even had our own traditional Polish costumes. People seem to enjoy my Polish family recipes and I am always working on the next Polish meal to post but it has to be the healthiest I can make it. I am surprised how many Polish people visit my site and even leave comments in Polish. I love it!

The satisfaction I get just knowing that others appreciate my healthy recipes and are cooking healthy foods and meals at home is all the reward I need. I will never sell anything on this site. My only goal is to motivate more people to cook at home, making good nutrition and healthy eating a priority.

A lot of people may not realize that eating healthy meals doesn’t mean tofu and rice cakes. You don’t have to give up your favorite comfort foods… just change the way you make them. Maybe some day soon, instead of saying, “Aren’t you Jenny Jones, the talk show host?” they will be saying, “Aren’t you Jenny Jones, the healthy home cook? I love your recipes!”

I strive to make my recipes as simple as possible and I’m rewarded when even novice cooks write to say they have never baked before and are baking homemade bread for the first time in their lives. Cooking is fun for me and I always add a bit of humor to my cooking videos. If I can make you smile and then you try one of my recipes, it’s a double win for me… bringing you some fun and some good food, too.

Thank you for visiting Jenny Can Cook and please continue to send your feedback (and photos!). I never expected my recipes to be so popular and wish I could answer every question but I simply can’t keep up. Between my youtube videos and my website, I have around 60,000 visitors a day. Many people seem surprised saying, “You have the best recipes on the web – recipes that work.” That’s because I am not a recipe developer, just a home cook sharing what I make at home every day. So thank you all for trusting me. It’s the best feeling in the world to know that what I do is making a difference.
Jenny Jones


Nutrition

Nutritional data has not been calculated yet.


Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.

Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.

Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

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Living Happy with IBS

So many recipes call for chili powder. Unfortunately, most chili powders include ingredients like garlic, onions or the vague spices, which need to be avoided on the low FODMAP diet. I searched everywhere for a low FODMAP chili powder that worked (and was still delicious), but came up empty handed. So, as with most things these days, I decided to make it myself.

This chili powder recipe went through many trials and many errors to get it perfect. I tried to first make it without the ground ancho chile pepper, which was a complete miss. You could definitely tell that something was missing. Once I secured some Ground Ancho Chile Pepper, the recipe improved significantly. This low FODMAP chili powder can be used as a 1:1 replacement in any recipe that calls for chili powder.

Low FODMAP Chili Powder Recipe

  • 3 teaspoons Ground Ancho Chile Pepper
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Gluten Free Asafoetida Powder (Garlic & Onion Replacement)

Like this recipe? Let me know what you think and explore more low FODMAP recipes.


Fruits and Vegetables with Lime and Chile Powder Recipe

This colorful snack is a feast for the eyes and the senses. San Antonio chef Johnny Hernandez came up with this delicious recipe, which is inspired by traditional Mexican street food. The beauty of this dish is that it works with so many different types of fruits and vegetables including jicama, cucumber, watermelon, mango, cantaloupe, honeydew, pineapple, and carrots. Slice the produce into big spears and chunks so it can be eaten with bare hands or toothpicks. Choose any combination you like, then stir together the fruits and vegetables in a large bowl. Cover and chill until ready to serve, up to 8 hours. When you&rsquore ready to eat, gently toss the fruit and vegetables with 1/4 cup of the lime juice, 1 teaspoon of the salt, and ½ teaspoon of the chili powder. Plate the mixture on your prettiest serving platter, then top with remaining 1 tablespoon lime juice and 1/8 teaspoon each salt and chili powder. Serve this dish as part of a Cinco de Mayo feast, as an unexpected addition to a brunch menu, or as a fruit salad alternative at a potluck or cookout. It&rsquos the easiest dish to make and everyone will love the mixture of salty-sweet-spicy flavors and juicy-crunchy textures. Make this dish your own with your choice of fruits or vegetables. Throw it together in time for the weekend cookout.


Instructions

Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat, if needed.

Stir in spices and remaining ingredients. Bring to boil. Reduce heat to low cover and simmer 20 minutes, stirring occasionally.

Serve with shredded cheese, sour cream and chopped onion, if desired.

Test Kitchen Tips:
&bull For spicy chili, stir in 1/2 teaspoon McCormick Crushed Red Pepper or 1/4 teaspoon McCormick Ground Cayenne (Red Pepper).
&bull For milder chili, reduce the amount of McCormick Chili Powder to 4 1/2 teaspoons (1 1/2 tablespoons).


Homemade Chili Powder

Although real chili powder and our substitution are equally delicious and add a beautiful kick to all sorts of savory dishes, real chili powder carries an extra pungency that only a mix of pulverized chilis can offer. But in a pinch, our easy recipe can contribute some heat and flavor.

This quick homemade chili powder takes less than five minutes and can be stored in an airtight container for later use. Chances are you already have everything you need to make our spice mix. Add it to chilis, meatloaves, tacos, or just about any dish in which you want Southwestern flavors. Chili powder can add depth of flavor to burgers, chicken, soups, stews, sauces, and roasted vegetables.

As with any spice mix, adjust the ingredients to suit your taste: add more cayenne pepper for a fiery spice mix, or add more paprika for a sweeter flavor. Our measurements yield about two tablespoons total of the mix to make 1/2 cup of chili powder, use tablespoons of each spice rather than teaspoons.



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