#chili powder

ROSEMARY AND CHILI ROASTED ALMONDS

SUMMER VEGGIE SKILLET ENCHILADAS

Spicy Pork Al Pastor Quesadillas with Roasted Tomatillo Salsa Verde

Spicy Black Bean and Lentil Chili with Cotija Guacamole + Chipotle Sweet Potato Fries

POTATO SOUP (Cream Soup)

(From StH)

https://sugarspunrun.com/creamy-potato-soup-recipe/

Ingredients:

• 6 strips (uncooked) bacon cut into small pieces
• 3 Tablespoons butter unsalted or salted will work
• 1 medium yellow onion chopped (about 1.5 cup/200g)
• 3 large garlic cloves minced
• ⅓ cup all-purpose flour 42g
• 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
• 4 cups chicken broth 945ml
• 2 cups milk 475ml
• 2/3 cup heavy cream 155ml
• 1 ½ teaspoon* salt
• 1 teaspoon ground pepper
• ¼ - ½ teaspoon ancho chili powder**
• 2/3 cup sour cream 160g
• Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional

Directions:

1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
2. Remove bacon pieces and set aside, leaving the fat in the pot.
3. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
4. Add garlic and cook until fragrant (about 30 seconds).
5. Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
8. Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
9. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
10. Allow soup to simmer for 15 minutes before serving.
11. Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

MUSHROOM CURRY

(From AWL)

https://ministryofcurry.com/mushroom-masala/

Ingredients:

• 1 pound white mushrooms rinsed, dried and sliced
• 2 tablespoons ghee or neutral oil for vegan version
• 1 large yellow onion finely chopped
• 2 teaspoons ginger grated
• 2 teaspoons garlic minced
• ¾ cup tomato puree or 2 fresh ripe red tomatoes pureed
• ½ teaspoon ground turmeric
• ½ to 1 tablespoon Kashmiri red chili powder or any other mild red chili powder
• ½ to 1 teaspoon garam masala
• 1 teaspoon kosher salt
• ⅓ cup cashews
• 1 tablespoon dried fenugreek leaves
• cilantro leaves chopped for garnish

Directions:

1. Soak cashews in ½ cup warm water for 10 minutes and set aside. Drain all the water and blend the cashews with ¼ cup of water to make smooth paste and reserve.
2. Set the Instant Pot to saute mode and heat add ghee. Add onions and cook for 3 to 4 minutes with a glass lid on, stirring a few times. Add ginger and garlic paste, cook for 30 seconds. Turn the Instant Pot off.
3. Add tomato puree, turmeric, red chili powder, garam masala salt, and mushrooms. Mix well, deglazing the pot to remove any browning on the bottom of the pot. Close the Instant Pot, and pressure cook(Hi) for 4 minutes followed by Quick Release.
4. Stir in dried fenugreek leaves, cashew paste, and chopped cilantro. Mix well and serve with Basmati Rice and parathas. For a low-carb meal, serve mushroom masala over cauliflower rice. Add a side of cucumber salad for a delicious meal.

Mini Pepper Chicken Nachos ~ Heat Oven to 350

S3/E2 #TheKitaJRevealShow You Don’t Make Chili Like This #artist #chili…