• Chipotle Taco Meat

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 2 TBSP olive oil
    • 1 pound ground chicken, beef, or turkey
    • 1 yellow onion, chopped
    • 1 tsp. chipotle chili powder
    • 2 tsp. smoked paprika
    • 1 1/2 tsp. cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. oregano
    • 1 tsp. salt
    • 3/4 c. water
    • 1/4 cup fresh cilantro, chopped (optional)
    • 12 hard shell tacos
    • Taco toppings: cheese, lettuce, tomatoes, sour cream, guacamole, salsa

    Directions:

    1. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat and onion. Cook, breaking up the meat as it cooks, until the meat is browned, about 5 minutes.
    2. Once meat is browned, add the chipotle chili powder, paprika, cumin, garlic powder, oregano, and salt, and then stir to combine. Once combined, add the water.
    3. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 10 minutes.
    4. Remove from the heat and stir in the cilantro, if desired. 
    5. Stuff taco shells and fill with desired toppings.

    Chipotle Taco Meat:

  • Chicken Tikka Masala

    This Tikka recipe is the best homemade Tikka I have ever made.
    Recipe from Damn Delicious.

    Ingredients:

    • 1 1/2 TBSP Olive oil
    • 1 1/2 lbs. boneless chicken, cut into 1-inch chunks
    • Salt and freshly ground black pepper, to taste
    • 1/2 medium sweet onion, diced
    • 3 TBSP tomato paste
    • 3 cloves garlic, minced
    • 1 TBSP freshly grated ginger or ginger paste
    • 1 1/2 tsp. garam masala
    • 1 1/2 tsp. chili powder
    • 1 1/2 tsp. ground turmeric
    • 1 (15-oz.) can tomato sauce
    • 1 c. chicken stock or water
    • 1/2 c. heavy cream

    Directions:

    1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
    2. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
    3. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
    4. Stir in heavy cream until heated through, about 1 minute.
    5. Serve over rice.

    Chicken Tikka Masala:

  • Sweet Fire Tofu

    Adapted from Domestic Super Hero.

    Ingredients:

    • 2 blocks of tofu to make Crispy Baked Tofu
    • 1 large red pepper, cut into large bite sizes
    • 1 large yellow or orange pepper, cut into large bite sizes
    • 1 onion, cut into large bite sizes
    • 16 oz. can pineapple chunks, reserve juice
    • 3 green onions, chopped
    • Rice

    Sauce Ingredients:

    • 2 garlic cloves, minced
    • 1-2 tsp. crushed red pepper
    • 1/2 c. sugar
    • 1 c. water
    • Reserved pineapple juice
    • 2 TBSP sweet red chili sauce
    • 1/2 tsp. salt
    • 4 TBSP cold water
    • 3 TBSP cornstarch

    Directions:

    1. Make Crispy Baked Tofu.
    2. Slice peppers and onion into large bite size pieces.
    3. Drain pineapple and reserve the juice.
    4. Chop green onions.
    5. Heat a saute pan over medium heat; then add peppers, onion (not the green onions) and pineapple. Cook over medium heat for a few minutes, or until onions start to soften. When done, transfer to a bowl.
    6. In the saute pan you used for the veggies, heat over medium heat and then combine garlic, red pepper flakes, sugar, 1 c. water, sweet chili sauce, pineapple juice and salt. Bring to a boil, whisking constantly.
    7. In a small bowl stir together the cold water and corn starch. When sauce comes to a boil, add the corn starch mixture to the sauce. Stir constantly until sauce thickens. Reduce heat to low.
    8. Plate: add the rice, then add the tofu, and then top with the sauce and add the green onions.

    Sweet Fire Tofu: