Tag: cayenne pepper
Orange Barbecue Chicken
It’s the beginning of fall but I thought I should post a recipe for grilled barbecue chicken. I like making my own barbecue sauce as the store bought ones have far too much sugar and honestly, it is a very quick sauce! Make this one, quick!
- 1 to 2 pounds chicken tenders or breast
- 1 teaspoon ground coriander
- 1 teaspoon roasted ground cumin
- 1 teaspoon salt
Mix the spices and rub all over the chicken and marinate in the fridge for 3 to 4 hours or over night.
Barbecue Sauce
- Juice and zest of 1 orange
- 2 teaspoons smoked paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon cayenne pepper
- ¼ cup ketchup
- 2 teaspoons honey
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 1 to 2 teaspoons salt
Mix all the ingredients together and taste for seasonings and keep aside. Take the chicken out half an hour before grilling/cooking. Baste the chicken with the sauce before, during and after the cooking process. Cook till the chicken is done and serve with the sauce on the side.
Keema (Ground Meat) with Brussels Sprouts
Keema is kind of the Indian version of chili.. well, a loose interpretation of it- there are no beans in keema.. usually some veggie. I decided to pair, my favorite, Brussels sprouts. Why not, I thought… and it was delicious…
- 2 tablespoons ghee or butter
- 2 tablespoons extra light olive oil
- 1 large yellow onion, chopped
- 2 inches fresh ginger, grated
- 1 pound ground turkey or any meat desired
- 2 tablespoons cilantro stems, chopped
- 2 tablespoons dill stems, chopped
- ½ cup full fat yogurt
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 2 cups shredded Brussels sprouts
- ½ cup cilantro, chopped
- ¼ cup dill, chopped
Heat a heavy saucepan with ghee and oil. Add the onion and ginger and sauté on medium heat for 3 to 4 minutes. Add the ground meat and cook while separating with the back of a wooden spoon on medium heat. Saute for 6 to 7 minutes. Add the yogurt, coriander, cayenne pepper and salt. Saute for another 5 minutes. Add the sprouts, mix well and cook with lid on for 20 minutes. Take the lid off and cook for another 10 minutes, checking for seasonings. Garnish with cilantro and dill. Serve warm.
Herbed Cauliflower
Here is another take on cauliflower.. this will join a long list of recipes I have on here.. I am always trying to come up with new versions of this delicious vegetable..I have used a combination of cilantro, dill and mint. This would be a great side dish or even a main dish with some delicious couscous…
- 3 tablespoons extra light olive oil
- 4 green onions, chopped
- 2 tablespoons ginger, grated
- 1 cauliflower head, cut into florets
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 2 teaspoons ground coriander
- ½ cup cilantro, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
Heat a large frying pan with the olive oil. Add the green onions and ginger. Saute on medium heat for 2 to 3 minutes. Add the cauliflower florets, salt, cayenne pepper and ground coriander. Mix well and cook with the lid on for 5 to 7 minutes, stirring every minute or so. Take the lid off once the florets are cooked through. Turn the heat up and stir constantly and sauté for another 2 to 3 minutes. Check for seasonings. Garnish with cilantro, dill and mint. Serve warm.
Meyer Lemon and Avocado Oil Dressing
One thing I always have in my fridge is homemade salad dressing. A lot of people are intimidated and don’t end up making their own concoction but I am here to tell you- it takes all of five minutes to make. You can make it super healthy with limited amounts of fat. Speaking of fat- I am using something a bit different in this one- avocado oil. It is considered one of the ‘good fats’- it kind of has an acquired taste but I have decided I like it. I paired it with meyer lemon juice. Meyer lemons are in season right now and are super aromatic and very floral- kind of a cross between a lemon and and an orange. This is a great dressing to have on hand- it complements all sorts of greens and vegetables…
Super Easy Indian Style Omelet
This is a great, quick snack to have- definitely one of my favorites.. I usually make this delicious omelet when I don’t feel like eating anything else- or I am in the mood for something very spicy. I add lots of serrano chillies and cayenne pepper!
Sauteed Green Beans with Mustard Seeds
This is a delicious side dish that I made within minutes. The great thing is that it can served with any protein or a rice dish. One of my favorite cuisines is South Indian food- I love the different spices used in these dishes including mustard seeds and curry leaves. I especially love the combination of the two. It creates an amazing, earthy flavor. read more …
Healthy Chili Lime Dressing
So, you made the delicious tacos, guacamole and salsa. You have a bit of everything left over the next day- what are you going to do with them?? Well, why don’t you make a delicious taco salad. To keep with the healthy theme, I present to you my favorite, healthy dressing. I have this in my fridge. I hardly ever use bottled salad dressings any more. I do have them in the fridge in case I run out of mine but I prefer the ones I make. Salad dressing are super easy to make. The great thing about making your own is that you can adjust the oil and sugar. I like mine without a lot of oil. I like more citrus and flavor- you can adjust your’s according to taste. I make a batch that lasts me a week. This particular one is great to use with the Latin style taco filling, guacamole and salsa. Try this dressing- you will never want a bottled one again!
- Juice of 2 large limes
- ¼ cup orange juice
- ¼ cup extra virgin olive oil
- 1 tablespoon water
- 1-2 tablespoons agave
- 2 garlic cloves, grated
- 1/3 cup cilantro, chopped
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon cumin powder
Add the lime juice, orange juice, olive oil, water, agave, garlic, cilantro, cayenne pepper, salt and cumin powder to a small container with an air-tight lid. Mix well until the dressing is incorporated. Taste and adjust accordingly.