Chili oil is a condiment that can be used so many different ways, but it is indispensable when it comes to dumplings.
You can buy chili oils, but they just don’t taste the same. And the ones that you find in the store in the little flask with the plastic tops are just awful. They have no flavor whatsoever.
Chili oil is not difficult to make, and once you make it, you stick it in the refrigerator and you can use it for weeks or even a month. 
Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena, Fu Shing. Although the restaurant specialized in authentic Sichuan cuisine, their Orange Chicken was impossible to resist.
This dish is not a traditional Chinese recipe in the way you would find in Sichuan. Instead, it is loosely inspired by dishes such as Tangerine Peel Chicken and Orange Peel Beef. Traditional Chinese versions are typically much spicier and far less sweet than the American adaptation.
Where did this dish originate?
According to popular food lore, the American-style Orange Chicken was created by Chef Andy Kao while working for Panda Express in Hawaii. Whether enjoyed from a takeout container or made at home, it remains one of America’s most beloved Chinese-American dishes.
This is very good and easy to prepare. The key is to have everything ready to go, because once you start the cooking time is short.
Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest.
Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce.
Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside.
Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.
Spicy Orange Chicken- Better Than Takeout
This Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena. The restaurant was called Fu Shing. And they had excellent Sichuan food.While this is not a traditional Chinese dish like you would find in Sichuan, it is loosely based on Tangerine Peel Chicken and Orange Peel Beef and other such dishes, but the traditional dishes would be spicier and contain less sugar then the American style versions. It is said this dish was created by Chef Andy Kao when he was working for the Panda Express chain in Hawaii.
Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest.
Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce.
Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside.
Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.
On my many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate it every single day. It was such a simple dish, but the flavor was pure Thailand.
The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.
Local Tip:
A quick tip, when you’re in Thailand you’ll notice that Thais always keep the rice on the side and you should do that too because the rice is what can cool you down. If you mix it all together, then you’re going to get the full blast of the chilies.
¾ lb. skinless, boneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.
2 Tbsp. of Peanut or another Vegetable oil
1/2 sliced large Onion
1/2 sliced sweet Red Pepper
3 cloves chopped Garlic
1 tbsp chopped fresh Ginger Root
4 finely chopped Thai Chilies, a few for garnish
Sauce:
1 Tbsp. Fish Sauce
1 Tbsp Golden Mountain Sauce
1 Tbsp Oyster Sauce
1/2 tsp Dark Soy Sauce
2 tsp. White Sugar, Brown Sugar or Palm Sugar
Preparation:
Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.
Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.
Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.
Gai Pad Prik – Thai Chicken with Chilies
My many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate every single day. It was such a simple dish, but the flavor was pure Thailand.The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.
¾lb.skinlessboneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.
2Tbsp.of Peanut or another Vegetable oil
1/2sliced large Onion
1/2sliced sweet Red Pepper
3cloveschopped Garlic
1tbspchopped fresh Ginger Root
4finely chopped Thai Chiliesa few for garnish
Sauce:
1Tbsp.Fish Sauce
1TbspGolden Mountain Sauce
1TbspOyster Sauce
1/2tspDark Soy Sauce
2tsp.White SugarBrown Sugar or Palm Sugar
Equipment
Wok
Method
Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.
Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.
Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.
I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.
Known as Gà Kho Gừng, this dish features chicken slowly braised in a sweet and savory sauce flavored with fish sauce, garlic, shallots, and generous amounts of fresh ginger. In Vietnamese, gà means chicken, while kho refers to the traditional braising and caramelizing technique that creates the dish’s rich, glossy sauce. Served with steamed rice, it is uncomplicated, deeply satisfying, and proof that some of the best meals are often the simplest.
They also make a wonderful version with catfish. And the versions in Da Nang are noticeably more spicy. Works for me.
Ingredients:
2 pounds bone-in chicken thighs 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons palm sugar or white sugar 2 tablespoons neutral cooking oil 1/4 cup thinly sliced ginger 1 tablespoon Red Boat Fish Sauce 1 to 3 fresh Thai red chilies (left whole for less heat, or sliced for more heat; we add both)
Preparation:
Cut thighs through the bone into 4-5 large pieces each, retaining at least some of the skin. Mix with salt, pepper and shallot powder (if using) and set aside.
Add sugar and oil to wok or pan and cook over medium-low heat, stirring constantly, until sugar melts and turns a dark brown, being careful not to burn it. (A well-seasoned wok is ideal, both so the caramelized meat doesn’t stick and so the sauce does not cook off.)
As soon as the sugar darkens, add the chicken pieces to the caramel and cook, stirring to coat the chicken in the caramel. When the chicken is starting to brown, stir in the ginger, fish sauce and 1/4 cup water. Cover and simmer over low heat until chicken has firmed up, about 20-30 minutes. It can also be done in the traditional clay pot, the Nồi Đất.
Remove lid, add chilies and simmer until sauce is slightly reduced and chicken thoroughly cooked, about 5 minutes.
Vietnamese Chicken With Ginger- Gà Kho Gừng
I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.Known as Gà Kho Gừng, this dish features chicken slowly braised in a sweet and savory sauce flavored with fish sauce, garlic, shallots, and generous amounts of fresh ginger. In Vietnamese, gà means chicken, while kho refers to the traditional braising and caramelizing technique that creates the dish’s rich, glossy sauce. Served with steamed rice, it is uncomplicated, deeply satisfying, and proof that some of the best meals are often the simplest.
1 to 3fresh Thai red chiliesleft whole for less heat, or sliced for more heat; we add both
Equipment
Wok or Heavy Pan with Lid
Method
Cut thighs through the bone into 4-5 large pieces each, retaining at least some of the skin. Mix with salt, pepper and shallot powder (if using) and set aside.
Add sugar and oil to wok or pan and cook over medium-low heat, stirring constantly, until sugar melts and turns a dark brown, being careful not to burn it. (A well-seasoned wok is ideal, both so the caramelized meat doesn’t stick and so the sauce does not cook off.)
As soon as the sugar darkens, add the chicken pieces to the caramel and cook, stirring to coat the chicken in the caramel. When the chicken is starting to brown, stir in the ginger, fish sauce and 1/4 cup water. Cover and simmer over low heat until chicken has firmed up, about 20-30 minutes. It can also be done in the traditional clay pot, the
Nồi Đất.
Remove lid, add chilies and simmer until sauce is slightly reduced and chicken thoroughly cooked, about 5 minutes.
Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.
This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.
The secret.
One key to success is properly cooking the eggplant. Whether you fry it traditionally or use a lighter method such as roasting or air frying, the goal is the same: tender, creamy eggplant that readily absorbs the sauce.
Serve it over steamed rice and you have the kind of meal that families across China enjoy at home—a simple dish that delivers remarkable flavor. Looking for another Sichuan classic comfort food dish, Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic
Ingredients
1 1/4 lbs (600g) eggplant
Salt
Cooking oil, for deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
1 1/2 tablespoons Sichuanese chilli bean paste, or Sichuan pickled chilli paste, or a mixture of the two
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2/3 cup (150ml) chicken stock
2 teaspoons sugar
3/4 teaspoon potato flour mixed with one tablespoon cold water
2 teaspoons Chinkiang vinegar
4 tablespoons finely sliced spring onion greens
Preparation:
Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.
In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.
Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).
Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.
Yu Shiang Eggplant-Fish Fragrant Eggplant
Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.
Cooking oilfor deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
1 1/2tablespoonsSichuanese chilli bean pasteor Sichuan pickled chilli paste, or a mixture of the two
1tablespoonfinely chopped ginger
1tablespoonfinely chopped garlic
2/3cup150ml chicken stock
2teaspoonssugar
3/4teaspoonpotato flour mixed with one tablespoon cold water
2teaspoonsChinkiang vinegar
4tablespoonsfinely sliced spring onion greens
Equipment
Wok
Method
Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.
In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.
Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).
Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.
Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns.
According to legend, the dish was created by an innkeeper in Chengdu known as “Ma Po,” or “Pockmarked Old Woman,” and her recipe became famous throughout the region.
Recently I had friends visiting who do not eat pork, so I decided to make a meatless version. Honestly, I didn’t miss it. The bold flavors of the doubanjiang, douchi, garlic, ginger, and peppercorns still make for an amazing dish.
If you want to make it like in Chengdu, just add 1/2 lb of ground pork and sauté it first and then follow the recipe as written.
Ingredients:
1 package Extra Firm or Firm Tofu
1 Tbsp Chili Oil, homemade is best.
1 Tbsp Shaoxing Rice Wine
4 Tbsp Vegetable Oil
2 1/2 Tbsp Doubanjiang
1 Tbsp Douchi
1 Tbsp Garlic, chopped
1 Tbsp Ginger, chopped
1/2 tsp Sichuan Peppercorns, toasted and ground.
1/2 tsp White Peppercorns, toasted and ground.
1 tsp Sugar
1-2 Ground Red Chili Powder
3/4 cup Broth
4 Green Onions, chopped into 1 inch pieces
2 tsp Potato Starch, mixed with water.
Preparation:
Cut tofu into cubes. Marinade in rice wine and chili oil. Heat your vegetable oil and add chili paste and black bean and reduce heat. Add ginger and garlic. Simmer until oil is rich red color.
Add in peppercorns, ground chili and sugar. Add broth and increase heat. When simmering, slide in tofu and simmer for 3-4 minutes.
Thicken with potato starch slurry as needed. Garnish with green onions and serve with steamed rice.
Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic
Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns. According to legend, the dish was created by an innkeeper in Chengdu known as “Ma Po,” or “Pockmarked Old Woman,” and her recipe became famous throughout the region.
Cut tofu into cubes. Marinade in rice wine and chili oil. Heat your vegetable oil and add chili paste and black bean and reduce heat. Add ginger and garlic. Simmer until oil is rich red color.
Add in peppercorns, ground chili and sugar. Add broth and increase heat. When simmering, slide in tofu and simmer for 3-4 minutes.
Thicken with potato starch slurry as needed. Garnish with green onions and serve with steamed rice.
This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy.
The story behind it is, we had a wonderful Sichuan restaurant near my old office in City of Industry, California called Lucky Dragon aka Lucky’s. We probably ate this fish accompanied with dry sautéed string beans and ma po tofu at least three times a week.
Make sure to have all your ingredients prepped and within reach.
Try to give the fish at least an hour with the glaze to soak up the flavors.
Ingredients:
Fish:
3/4 to 1 lb flaky white Fish, like Cod, cut into 4 manageable pieces.
1 Tbsp Hot Bean Paste
1 Tbsp Shaoxing Wine
Prep the fish by mixing the wine and hot bean paste together and brush it over the fish and into the fridge.
Sauce:
2 Tbsp Hot Bean Paste
1 Tbsp low sodium Soy Sauce
1 Tbsp Shaoxing Cooking Wine
1 Tbsp Chinkiang or Rice Vinegar
1 tsp Sichuan Peppercorn, ground.
2 tsp Sugar
2 tsp Toasted Sesame Oil
Mix all sauce ingredients together in a bowl. Set aside.
Vegetables:
3 Tbsp Vegetable Oil
4 cloves Garlic, minced
2 inch Piece fresh Ginger, minced
5-6 dried Whole Chilies
1/2 Red Pepper, chopped
3 Green Onions, chopped
2 Tbsp Water and 1 Tbsp Cornstarch mixed together.
Preparation:
Heat oil in your sauté pan or wok. Add the garlic, ginger and while chilies and sauté until just slightly golden. Add your red pepper and scallions and sauté for 2 minutes.
Gently add your fish and allow to cook for about 2 minutes on each side.
Then add your sauce and baste the fish for another minute depending on the thickness of the fish.
To finish, add the cornstarch and water slurry to thicken and serve immediately with steamed rice.
Lucky’s Chili and Garlic Fish
This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy. The story behind it is, we had a wonderful Sichuan restaurant near my old office in City of Industry, California called Lucky Dragon aka Lucky’s. We probably ate this fish accompanied with dry sautéed string beans and ma po tofu at least three times a week.
3/4 to 1lbflaky white Fishlike Cod, cut into 4 manageable pieces.
1TbspHot Bean Paste
1TbspShaoxing Wine
Prep the fish by mixing the wine and hot bean paste together and brush it over the fish and into the fridge.
Sauce:
2TbspHot Bean Paste
1Tbsplow sodium Soy Sauce
1TbspShaohsing Cooking Wine
1TbspChinkiang or Rice Vinegar
1tspSichuan Peppercornground.
2tspSugar
2tspToasted Sesame Oil
Mix all sauce ingredients together in a bowl. Set aside.
Vegetables:
3TbspVegetable Oil
4clovesGarlicminced
2inchPiece fresh Gingerminced
5-6dried Whole Chilies
1/2Red Pepperchopped
3Green Onionschopped
2TbspWater and 1 Tbsp Cornstarch mixed together.
Equipment
Wok
Method
Heat oil in your sauté pan or wok. Add the garlic, ginger and while chilies and sauté until just slightly golden. Add your red pepper and scallions and sauté for 2 minutes.
Gently add your fish and allow to cook for about 2 minutes on each side.
Then add your sauce and baste the fish for another minute depending on the thickness of the fish.
To finish, add the cornstarch and water slurry to thicken and serve immediately with steamed rice.
Chicken Curry Kapitan originated in Penang Malaysia, as a signature dish of the Peranakan (Straits-bornChinese) community, blending Chinese, Malay, Indian, and even Southeast Asian colonial influences.
The origins of the dish and its unique name stem from a few fascinating historical stories:
The Name Legend: According to local folklore, during the British colonial era, a British captain (or an official, often known as a Kapitan) asked his Nyonya cook what was for dinner. The cook replied “Kari, kapitan!”, implying the dish was specially made for the Captain.
I personally enjoy all types of curry, but I’ve met people who have said they’re not fond of curry and that particular flavor.
When I have served them the Curry Kapitan, they’ve enjoyed it because the flavor profile in Southeast Asian curries is very different from South Asian countries like India and Sri Lanka.
There is a certain sweetness, and I think the use of lemongrass, coconut milk and other citrus based flavors really brightens up the overall flavor profile when compared to a traditional Indian style curry.
What are some top tips to getting the best results?
The key to getting this curry right is letting the chicken marinade as long as possible and secondly making your own curry paste, and finally cooking it until the oil separates.
Spice Paste: 200g (7oz) Onion or Shallots roughly chopped 4 Garlic cloves 2 inch piece of Ginger, roughly chopped 1½ tsp ground Turmeric 3 Lemongrass stalks, prepared, pounded and roughly chopped 7-8 dried Chilies, soaked in hot water and roughly chopped 1 tsp Shrimp paste Salt to taste. 3 Tbsp Oil
Seasoning: 3/4 cup canned chopped Tomatoes 2 tbsp Tamarind paste 2 tbsp dark brown Sugar 6 Makrut lime leaves 1 Cinnamon stick 1 cup Coconut milk
Preparation:
Mix the chicken thighs with the marinating ingredients, and allow it to marinate overnight or for at least four hours in the refrigerator.
Combine all of your ingredients for your spice paste, and use a mini food processor to grind them into a fine paste. Set that aside.
Brown your chicken in the 4 tablespoons of oil until it is brown on both sides. That takes about three minutes per side. Then set the chicken inside and add your spice paste into the oil and cook it until the oil separates. This can be anywhere from 10 minutes to 30 minutes. Keep stirring, so you don’t burn the paste.
Then add your tomatoes and other seasonings (except the coconut milk) and bring up to a simmer, add back your chicken and allow that to simmer gently for 15 minutes, add the coconut milk and allow to simmer for an additional five minutes. Serve with pandan rice.
Nyonya Chicken Curry Kapitan
Chicken Curry Kapitan (or Ayam Kapitan) originated in Penang, Malaysia, as a signature dish of the Peranakan (Straits-born Chinese) community, blending Chinese, Malay, Indian, and even Southeast Asian colonial influences.It is rich and flavorful curry from Malaysia. It's very different from an Indian style curry and uses more Southeast Asian spices. The key to getting this curry right is making your own curry paste, and cooking until the oil separates.
3Lemongrass stalksprepared, pounded and roughly chopped
7-8dried Chiliessoaked in hot water and roughly chopped
1tspShrimp paste
Salt to taste.
3TbspOil
Seasoning:
3/4cupcanned chopped Tomatoes
2tbspTamarind paste
2tbspdark brown Sugar
6Makrut lime leaves
1Cinnamon stick
1cupCoconut milk
Equipment
Heavy Pot
Method
Mix the chicken thighs with the marinating ingredients, and allow it to marinate overnight or for at least four hours in the refrigerator. Combine all of your ingredients for your spice paste, and use a mini food processor to grind them into a fine paste. Set that aside.
Brown your chicken in the 4 tablespoons of oil until it is brown on both sides. That takes about three minutes per side. Then set the chicken inside and add your spice paste into the oil and cook it until the oil separates. This can be anywhere from 10 minutes to 30 minutes. Keep stirring, so you don’t burn the paste.Then add your tomatoes and other seasonings (except the coconut milk) and bring up to a simmer, add back your chicken and allow that to simmer gently for 15 minutes, add the coconut milk and allow to simmer for an additional five minutes. Serve with pandan rice.
Sometimes you just want comfort food. Warm, filling and simple to prepare. This Tex Mex Chili Mac dish is a great one pot meal, which just happens to be vegetarian. Feel free to add meat if you want. Chicken thighs or beef are fine. It’s a very forgiving recipe.
What makes this particular version of Chili Mac so great is the way it cooks all in one pot. Instead of boiling the pasta separately, the elbows go straight into the seasoned tomato and vegetable sauce mixture. As the pasta cooks down, it releases its natural starches directly into the pot, thickening the liquid into a rich sauce that clings to every single elbow. Best of all instead of just absorbing water, the elbows absorb the sauce and the flavor is wonderful. It is an efficient technique that maximizes flavor while sparing you scrubbing a mountain of extra dishes at the end of the night.
When it comes to the spices, don’t be afraid to make it your own. The blend of smoked paprika and a touch of cayenne pepper gives it an underlying warmth without being too spicy.
If you prefer a smoky, deeper flavor profile, a minced chipotle pepper in adobo sauce works wonders here. Top it generously with shredded cheese just before it goes into the oven, let it bake until bubbling and golden brown.
When you are rushing to get dinner on the table, the last thing you want is to deal with a bunch of pots. This recipe streamlines the process by letting everything simmering together. The result is a deeply concentrated flavor that you just don’t get when cooking the pasta separately.
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Ingredients:
1 24 oz jar Marinara Sauce or a 28oz can of Tomatoes
1 Tbsp Chili Powder
3-4 cloves Garlic minced
1 Red Pepper, chopped.
1- Onion, minced
1 tsp Smoked Paprika
1 tsp Cayenne Pepper
2 cups shredded Cheese
1 lb Pasta, elbows are perfect.
2 cups of Vegetable Broth
1 cup Corn, frozen is fine.
1 can of Pinto or Black beans, drained and rinsed.
Preparation:
Preheat your oven to 325F
Sauté your garlic, onion, peppers, corn and beans. Add the tomatoes and broth to the pot, add your chili powder, spices and bring it up to a simmer.
Add your pasta, stir in your cheese and sprinkle a bit of cheese on top and then bake covered until the pasta is done. It’s normally about 30 minutes. The reason it needs to be covered is to help the elbows absorb the sauce.
Stir and recover and allow to rest for 5-10 minutes. Serve with additional cheese and any toppings you desire.
Chili Mac – A Tex Mex Favorite
Sometimes you just want comfort food. Warm, filling and simple to prepare. This Tex Mex dish is a great one pot meal, which just happens to be vegetarian. Feel free to add meat if you want. Chicken thighs or beef are fine. It’s a very forgiving recipe.
1 24ozjar Marinara Sauce or a 28oz can of Tomatoes
1TbspChili Powder
3-4clovesGarlic minced
1Red Pepperchopped.
1-Onionminced
1tspSmoked Paprika
1tspCayenne Pepper
2cupsshredded Cheese
1lbPastaelbows are perfect.
2cupsof Vegetable Broth
1cupCornfrozen is fine.
1can of Pinto or Black beansdrained and rinsed.
Equipment
1 Large Pot
Method
Preheat your oven to 325F
Sauté your garlic, onion, peppers, corn and beans. Add the tomatoes and broth to the pot, add your chili powder, spices and bring it up to a simmer.
Add your pasta, stir in your cheese and then bake covered until the pasta is done. It’s normally about 30 minutes. The reason you need to cover the pot is so the elbows will absorb the sauce.
Stir and recover and allow to rest for 5-10 minutes. Serve with additional cheese and any toppings you desire.
When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.
This recipe can be ready in 20 minutes, so start your basmati rice before you begin. This is a wonderful side dish or you can enjoy it on its own. Easily made vegan, if you substitute or omit the butter.
Ingredients:
2 Tbsp Vegetable Oil 1 Tbsp Butter 1 Onion, chopped 3-4 cloves Garlic minced 2 inch piece Ginger Root, minced or grated. 1 tsp Cumin Seeds 1 lb Baby Spinach 3 cups of canned Tomatoes, you can substitute fresh, but it will need a bit longer to cook. 1 tsp Turmeric 1/2-1 tsp Red Chili Powder or Cayenne 1 tsp ground Coriander 1 tsp Garam Masala 1 tsp Fenugreek Leaves Pinch of Cinnamon
Preparation:
In a large deep sauté pan, heat the oil and butter and lightly sauté your onion, garlic and ginger until very slightly browned. Add your cumin seed and allow it to sauté lightly.
Add your spinach in bunches and allow it to wilt, and when all of your spinach is wilted, add your tomatoes. Bring this up to a soft simmer, and then add the rest of your spices.
Lightly simmer for 15 minutes or until the oil comes to the top. Then serve with basmati rice and any other dishes you desire. A garnish of cilantro is good if you enjoy it.
Quick and Easy Spinach Curry Recipe
When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.This recipe can be ready in 20 minutes, so start your basmati rice before you begin. This is a wonderful side dish or you can enjoy it on its own. Easily made vegan, if you substitute or omit the butter.
3cupsof canned Tomatoesyou can substitute fresh, but it will need a bit longer to cook.
1tspTurmeric
1/2-1tspRed Chili Powder or Cayenne
1tspground Coriander
1tspGaram Masala
1tspFenugreek Leaves
Pinchof Cinnamon
Equipment
Wok
Method
In a large deep sauté pan, heat the oil and butter and lightly sauté your onion, garlic and ginger until very slightly browned. Add your cumin seed and allow it to sauté lightly.
Add your spinach in bunches and allow it to wilt, and when all of your spinach is wilted, add your tomatoes. Bring this up to a soft simmer, and then add the rest of your spices.
Lightly simmer for 15 minutes or until the oil comes to the top. Then serve with basmati rice and any other dishes you desire. A garnish of cilantro is good if you enjoy it.
Notes
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