Recipes

  • April 17, 2020

    Spicy-Sweet Linguine

    By Joan Ballweg
    Spicy-Sweet Linguine

    INGREDIENTS

    8-oz. dry whole-wheat linguine pasta
    1½ cups marinara sauce
    1 4-oz. bottle fire-roasted red peppers, cut into thin strips
    ¼ cup plain Greek yogurt
    1 cup fresh basil, chopped
    1 Tbsp. Blended Chilies Hot Sauce
    Salt and pepper to taste
    6 Tbsp. Parmigiano-Reggiano cheese, grated (for garnish)

    INSTRUCTIONS 

    1.Cook pasta in lightly salted water according to package directions, about 9 minutes.
    2.Meanwhile, bring marinara sauce and peppers to a simmer in a large nonstick sauté pan over medium heat.
    3.Cook sauce, stirring it occasionally until slightly thickened, about 5 minutes.
    4.Remove from heat.
    5.Put yogurt in a small bowl. Stir in about ½ cup of warm sauce until smooth; this tempers it and prevents the yogurt from curdling.
    6.Whisk yogurt mixture into the marinara sauce.
    7.Keep the sauce off the heat, and cover the pan to keep the sauce warm.
    8.Drain pasta and pour it into a large serving bowl.

    9.Add marinara sauce, basil, and Blended Chilies Hot Sauce and toss gently until the pasta is evenly coated.

    10.Salt and pepper to taste, and if you prefer, add more Blended Chilies Hot Sauce.

    11.Garnish with grated cheese.

  • April 17, 2020

    Leek Pie

    By Joan Ballweg

    INGREDIENTS

    Crust

    1 cup flour
    ⅛ tsp. salt
    5 Tbsp. butter
    3 Tbsp. water

    Filling
    2 Tbsp. butter
    2 Tbsp. flour
    ½ cup milk
    1 tsp.7 Chili Blend Hot Pepper Seasoning

    6 oz. Swiss cheese, grated
    6 oz. Monterey Jack cheese, grated
    1Tbsp. vegetable oil
    4-5 leeks, clean, diced

    INSTRUCTIONS

    1.Preheat oven to 375°F.
    2.To start the crust, mix flour, salt and butter together until well blended.
    3.Add water and mix until dough forms.
    4.Roll out on floured surface to size of pie crust.
    5.Bake until lightly golden, about 20 minutes.
    6.To start the filling, melt butter in a pan on medium heat and gradually stir in flour.
    7.Slowly whisk in milk, letting mixture thicken between additions.
    8.Add Chili Pepper Seasoning.
    9.Combine two cheeses.
    10.Add ⅔ of cheese mixture to the pan, stirring as it melts.
    11.In a separate pan sauté leeks in vegetable oil until tender.
    12.Pour sauce over leeks and mix well.
    13.Pour filling into the pre-baked pie crust.
    14.Sprinkle remaining cheese over the top.
    15.Bake until cheese is lightly browned, about 10 minutes.
  • April 17, 2020

    Thai Noodle Salad

    By Joan Ballweg

    INGREDIENTS

    (Makes 6 servings)

    2 cups loosely packed salad greens (such as arugula, romaine, bibb, and butter)
    ½ cup herbs (such as basil, mint, and cilantro), chopped

    3 oz. rice noodles

    1¼ cup crunchy peanut butter
    ½ cup sesame oil
    ½ tsp. Harissa Paste
    ¼ cup honey
    ½ cup soy sauce
    2 Tbsp. fresh lemon juice
    1 tsp. fresh ginger, grated

    2 cups soft vegetables (such as summer squash, zucchini, onion, and red pepper), finely cut

    INSTRUCTIONS

    1.Wash and shred greens and herbs. Place in large salad bowl. Chill in refrigerator.
    2.Cook noodles until tender, drain well, and place on greens in salad bowl. Chill.
    3.Mix next seven ingredients in a sauté pan and cook over low heat until they are incorporated. Remove sauce and set aside.
    4.Sauté soft vegetables until they are half cooked.
    5.Add sauce to vegetables and continue sauté until tender.
    6.Just before serving, pour sauce with vegetables onto salad of noodles and greens.
    1. April 17, 2020

      West African Peanut Stew

      By Joan Ballweg

      INGREDIENTS

      1 large onion, chopped
      2 Tbsp. olive oil

      5-6 cups chicken broth (or, you can dissolve 2 large bouillon cubes in water)
      1½ cups natural peanut butter
      2 bay leaves
      2 tsp. garlic, chopped
      4 oz. can tomato paste

      1 green pepper, chopped
      1 large zucchini, chopped
      ½ butternut squash, cubed
      ½ head small cabbage, sliced
      2 carrots, sliced in circles
      ½ head cauliflower, cut into florets

      1 15-oz. can diced tomatoes, drained
      1 Tbsp. apple cider vinegar
      1 tsp.7 Chili Blend Hot Pepper Seasoning

      Salt and pepper to taste

      INSTRUCTIONS

      1.Sauté onion in olive oil until tender.
      2.Add broth, peanut butter, bay leaves, garlic, and tomato paste.
      3.Continue sauté over medium-high heat stirring until stew is smooth and thick.
      4.Add all raw veggies.
      5.Cover, reduce heat to medium, and cook for 20 minutes with an occasional stir. Vegetables will release lots of water that will thin out the stew.
      5.Add diced tomatoes, vinegar, Chili Pepper Seasoning, salt, and pepper. Cook on low for 30 minutes.
      6.Remove bay leaves.
      Serve over rice. 
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