vegetarian korma

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat the oil in a skillet over medium heat. stir in the onion, and cook until tender. mix in ginger and garlic, and continue cooking 1 minute. mix potatoes, carrots, jalapeno, cashews, and tomato sauce. season with salt and curry powder. cook and stir 10 minutes, or until potatoes are tender.
• stir peas, green bell pepper, red bell pepper, and cream into the skillet. reduce heat to low, cover, and simmer 10 minutes. garnish with cilantro to serve.

Carnitas With Pico De Gallo

Ingredients

• Servings: 10
• 1 tablespoon olive oil
• 6 pounds boneless lamb shoulder
• 1 cup ground cumin
• 4 dried new mexico chiles, seeded and cut into 1/2 inch pieces
• 1 onion, quartered
• 6 cloves garlic, halved
• 1 jalapeno pepper, seeded and minced
• 6 cups water
• 6 tomatoes, chopped
• 1 onion, chopped
• 2 tomatillos, husked and chopped
• 2 jalapeno pepper, seeded and minced
• 1/3 cup lime juice
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 18 hrs 10 mins

Ready Time: 18 hrs 30 mins


• heat the olive oil in a large skillet over medium-high heat. sear the lamb in the hot oil until browned on all sides, about 10 minutes. place into a slow cooker along with the cumin, new mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. pour in the water, cover, and cook on high for 6 to 8 hours, then reduce heat to low and cook until the lamb is tender and easily shredded, 12 to 16 hours more. once cooked, remove the lamb and vegetables to a large bowl and shred finely with two forks. mix in enough cooking liquid to moisten the meat to your taste.
• prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. season with lime juice, salt, and pepper. mix well, and refrigerate until ready to serve.

baingan bharta (eggplant curry)

Ingredients

• Servings: 4
• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1 tablespoon ginger garlic paste
• 1 tablespoon curry powder
• 1 tomato, diced
• 1/2 cup plain yogurt
• 1 fresh jalapeno chile pepper, finely chopped
• 1 teaspoon salt
• 1/4 bunch cilantro, finely chopped

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 450 degrees f (230 degrees c).
• place eggplant on a medium baking sheet. bake 20 to 30 minutes in the preheated oven, until tender. remove from heat, cool, peel, and chop.
• heat oil in a medium saucepan over medium heat. mix in cumin seeds and onion. cook and stir until onion is tender.
• mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. stir in yogurt. mix in eggplant and jalapeno pepper, and season with salt. cover, and cook 10 minutes over high heat. remove cover, reduce heat to low, and continue cooking about 5 minutes. garnish with cilantro to serve.

oktoberfest chili

Ingredients

• Servings: 14
• 2 1/2 pounds fresh bratwurst links, cut into 1-inch slices
• 2 tablespoons bacon drippings, divided
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 jalapeno peppers, diced
• 4 cloves garlic, minced
• 2 cups sauerkraut, drained
• 2 (15 ounce) cans red beans, drained and rinsed
• 2 (15 ounce) cans petite diced tomatoes
• 1 (28 ounce) can crushed tomatoes
• 2 (15 ounce) cans tomato sauce
• 2 (12 fluid ounce) cans tomato juice
• 1 (12 fluid ounce) can or bottle german-style
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon cumin
• 1/4 cup chili powder
• 3 tablespoons white sugar
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon allspice
• 1 teaspoon oregano
• 2 1/2 ounces milk chocolate candy

Recipe

Preparation Time: 25 mins Cook Time: 5 hrs 20 mins

Ready Time: 5 hrs 45 mins


• place the bratwurst into a large skillet with 1 tablespoon of bacon drippings over medium heat; cook and stir the bratwurst until the pieces are browned and no longer pink inside, about 15 minutes. drain excess grease.
• place remaining 1 tablespoon of bacon drippings in a large, deep pot over medium heat, and cook and stir the onion, green and jalapeno peppers, and garlic until the onion is translucent, about 8 minutes. place the bratwurst into the pot with the vegetables, and stir in the sauerkraut, red beans, petite diced tomatoes, crushed tomatoes, tomato sauce, tomato juice, , salt, black pepper, cumin, chili powder, sugar, garlic powder, paprika, allspice, and oregano.
• bring the chili to a boil, reduce heat to a simmer, and stir in the milk chocolate until melted and dissolved. simmer for 5 hours, stirring occasionally.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

jalapeno cornbread

Ingredients

• Servings: 1
• 1 1/2 teaspoons active dry yeast
• 1/2 cup water
• 1 tablespoon butter
• 1 1/3 cups bread flour
• 1/2 cup cornmeal
• 1 tablespoon white sugar
• 1 teaspoon salt
• 3/4 cup whole kernel corn
• 1 tablespoon chopped jalapeno pepper

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• if your machine has a fruit setting, add the peppers and whole kernel corn at the signal, or about 5 minutes before the kneading cycle has finished.
• select basic bread setting. start.

Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.