Recipes

  • May 12, 2020

    Cream of Eggplant Soup

    By Joan Ballweg

    INGREDIENTS

    6 Tbsp. butter
    3 cups onion, diced
    3 cups celery, diced
    2 large eggplants, diced
    3 cups potatoes, diced
    1 tsp. curry powder
    ½ tsp. thyme
    ½ tsp. basil
    8 cups vegetable broth
    1 tsp.7 Chili Blend Hot Pepper Seasoning

    4 cups whipping cream

    INSTRUCTIONS

    1.Melt butter in a large pot. Sauté onion, celery, eggplant, and potatoes until tender.

    2.Add curry, thyme, and basil. Cook uncovered over medium heat, stirring frequently, until potatoes are tender, 10-15 minutes.

    3.Stir in broth, add 7 Chili Blend Hot Pepper Seasoning, and cook uncovered over medium heat until mixture begins to thicken, about 45 minutes.

    4.Remove from heat, add cream.

  • May 12, 2020

    Spicy Fried Rice

    By Joan Ballweg

    INGREDIENTS

    2 Tbsp. olive oil
    1 Tbsp. Chili Pepper Oil
    3 Tbsp. garlic, coarsely chopped
    2 tsp. fresh ginger, peeled, finely chopped
    4 cups cooked rice, cold
    1½ tsp. salt
    1 tsp. black pepper
    ¼ cup oil packed sun-dried tomatoes, drained, coarsely chopped
    3 Tbsp. scallion, finely chopped
    3 Tbsp. cilantro, finely chopped
    3 Tbsp. fresh flat-leaf parsley, finely chopped

    INSTRUCTIONS 

    1.Heat a wok or 12" nonstick skillet over high heat until hot.

    2.Add olive oil and Chili Pepper Oil, garlic, and ginger. Stir-fry 15 seconds.

    3.Add rice, salt, and pepper. Stir-fry 2 minutes, pressing on rice to break up any lumps.

    4.Add tomatoes, scallion, and herbs. Stir-fry 3 minutes.

     

  • May 12, 2020

    Cold Chinese Noodles with Spicy Peanut Sauce

    By Joan Ballweg

    INGREDIENTS

    Pasta
    8 oz. dry egg noodles or spaghettini pasta
    1-2 tsp. sesame oil

    Sauce
    2 cloves garlic
    ¼ inch length fresh ginger
    2 Tbsp. soy sauce
    ¼ cup smooth peanut butter
    1 Tbsp. sesame oil
    1 Tbsp. water
    1 Tbsp. Chili Pepper Oil
    1 Tbsp. brown sugar

    Garnish
    2 cucumbers, peeled, deseeded, grated (for garnish)
    ¼ cup fresh cilantro, chopped (for garnish)

    INSTRUCTIONS

    1.Cook pasta in a large stockpot of boiling salt water until al dente. Drain, rinse with cold water, and transfer to a bowl.

    2.Toss pasta with sesame oil and set aside at room temperature.

    3.Mince garlic and ginger in food processor or blender.

    4.Add remaining ingredients, except garnish, and puree until smooth.

    5.Pour sauce over noodles and toss well.

    6.Garnish with cucumber and cilantro.

    7.Serve at room temperature.

  • May 12, 2020

    Thai Beef Lettuce Wraps

    By Joan Ballweg

    INGREDIENTS

    1 lb. lean ground beef
    1 small yellow onion, finely chopped
    1 clove garlic, minced
    6 green onions, trimmed, sliced on a diagonal
    ½ cup basil, chopped
    ½ cup mint, chopped
    1 8-oz. can water chestnuts, drained, chopped (optional)
    3 Tbsp. fish sauce
    1 tsp.7 Chili Blend Hot Pepper Seasoning

    1 lime, juiced (discard rind)
    ¼ cup cilantro, chopped (for garnish)
    ¼ cup peanuts, chopped (for garnish)
    18 large iceburg or Boston lettuce leaves, washed, patted dry

    INSTRUCTIONS

    1.Brown ground beef in a large skillet, breaking up meat as it cooks, about 2 minutes.

    2.Toward end of browning add yellow onion and cook 5 minutes.

    3.Add garlic and cook 2 minutes.

    4.Drain off fat and transfer to a serving bowl.

    5.Add green onions, basil, mint, water chestnuts, fish sauce, 7 Chili Blend Hot Pepper Seasoning, and lime juice. Stir to blend.

    6.Garnish with cilantro and peanuts.

    7.To serve, spoon mixture onto lettuce leaves, wrapping burrito-style.

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