I make many types of chili, but my wife likes this version best. It is easy, virtually fat-free, and family-friendly. It makes a big pot but freezes well. I spice up my own bowl with hot sauce, jalapenos,fresh onion, whatever.
I'm doing more quickie meals in an electric wok--even better if I don't have to 'set aside' and other such stall tactics. I made this on a whim and ate it all. Use any amount or type of curry powder/paste you like. Add other stuff and play to your cravings.
I've been compulsively buying various non-perishable foodstuffs from Asian grocers and decided to make something with them. This recipe is EASY and is kind of a cross between Hot and Sour Soup and Ants-climbing-a-tree. Had it the day after drinking too much wine---really helped:)
Interesting variation on basic pan fries. Vary the hot stuff to taste. Ghee is definitely preferred but use oil/butter mix if you are stuck. Found the recipe on an Indian mail order website (www.indianfoodsco.com). Prep time assumes you have some potatoes cooked and room temperature already.
Where I live, decent canned enchilada sauce is not available. Since most recipes for homemade call for 'chili powder' (which is also suspect in these parts) I now buy many varieties of dried chiles via mail order. This recipe is fairly easy and does the trick for me.
In Canada we call Kraft Macaroni and Cheese 'Kraft Dinner' (KD). I believe we are the per capita top consumers of this stuff. With two growing boys at home we are making a lot of this again - they love it. Here's how I eat mine. Not a fancy recipe but makes eating with the kids tastier.
I tried this recipe from Clifford A. Wright's 'Some Like It Hot'.(He borrowed it from an LA noodle house). It BLEW ME AWAY! Easy and very tasty. The mint is a must--be sure not to skip it. I made it with all the chiles called for and it was scorching (which I like) but you can cut back on them if you are nervous about spiciness.
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