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#Red Chili Flakes
cirie-won-thirty-four · 21 days ago
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If you ever go to kenya and get an air bnb that requires you to cook meals for yourself (or go out to eat but that’s besides the point) so you go out to buy spices to make food, and you like chili flakes so you buy the chili flakes from the company tropical heat, DO NOT use them like you use chili flakes that you buy at trader joes or whatever, you WILL ruin your food and have the entire house coughing because that shit is hot AS FUCK!
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askwhatsforlunch · a month ago
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Spiced Butternut Squash and Lentil Soup (Vegetarian)
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This comforting Spiced Butternut Squash and Lentil Soup, with the warming flavours of a tasty chorba, makes an excellent dinner on a chilly April night. Happy Monday!
Ingredients (serves 4):
1 1/2 tablespoon olive oil
1 small onion
the bottom halve of a butternut squash
1 heaped teaspoon Ras-el-Hanout
1 teaspoon coarse sea salt
1/4 teaspoon Red Chili Flakes
1 large garlic clove, minced
1/3 cup red lentils
1/2 can diced tomatoes
3 cups water
2 fluffy sprigs fresh cilantro
plain or Greek yoghurt
In a large pot or saucepan, heat olive oil over medium-high heat.
Peel and finely chop onion. Add to the pot, and fry, a couple of minutes.
Seed, peel and cube butternut squash, and add to the pot as well. Cook, a couple of minutes more. Stir in coarse sea salt, Ras-el-Hanout, Red Chili Flakes and minced garlic, coating the butternut in the oil and spices. Stir in red lentils. Finally, stir in diced tomatoes and water. Bring to the boil.
Once boiling, reduce heat to medium-low, cover with a lid, and simmer, about 40 minutes. 
Remove the lid and remove from the heat, and give a quick blitz with a stick blender, so the soup remains a bit chunky.
Finely chop cilantro.
Serve Spiced Butternut Squash and Lentil Soup hot, with a bit of yoghurt and sprinkled with cilantro.  Rosemary Flatbreads are excellent to dunk in!
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askwhatsforlunch · a month ago
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Saint-Marie Beef and Pineapple Rum Pilaf
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The latest -tenth- series of Death in Paradise has finally returned to our screens this Monday, and, as is now tradition in this house, I’ve cooked a Caribbean meal to eat whilst watching favourite sleuths solve bizarre murders in the West Indies! This Saint-Marie Beef and Pineapple Rum Pilaf -which could absolutely be the island’s signature dish, although I will definitely try the crab thing!- is also a Welcome Home feast for DS Florence Cassel (Joséphine Jobert) whom we were so happy to have back (now if Ruby Patterson could come back from Paris, too!)
Ingredients (serves 4 to 6):
2 tablespoons olive oil
1 teaspoon Graines à Roussir
1  large garlic clove, minced
1/2 tablespoon Colombo spices
¼ teaspoon Red Chili Flakes
1/2 large red bell pepper
200 grams/7 ounces beef mince
1 1/2 cup long grain rice
1 teaspoon coarse sea salt
1/3 fresh, juicy pineapple
1 lime
1/4 cup good quality white rum (like Guadeloupe’s Damoiseau)
3 cups water
3 tablespoons pure cane sugar
3 fluffy sprigs flat-leaf parsley
Heat a large, deep, nonstick skillet over medium-high heat. Add olive oil. Add Graines à Roussir  and fry, a minute.
Stir in minced garlic, Colombo spices and Red Chili Flakes. Cook, a couple of minutes more. Chop red bell pepper, and stir into the oil an spices. Cook, 1 minute. Then, stir in beef mince, and brown, a couple of minutes.
Then, stir in the rice, coating well into the oil and spices, until transcluscent. Season with coarse sea salt.
Peel and dice pineapple.
Once the rice is well-coated and transluscent, stir in pineapple and thoroughly squeeze in the juice of the lime. Add half of the white rum; then, the water, and give a good stir. Bring to the boil, then reduce heat to low. Cover with a lid, and simmer, about 20 to 25 minutes, until all liquid has been absorbed.
Stir in cane sugar, cook, a few minutes more.
Finally, chop and stir in flat-leaf parsley and remaining white rum.
Serve Saint Marie Beef and Pineapple Rum Pilaf  hot. (Finish meal with a small glass of Cardamom and Vanilla Rum!)
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askwhatsforlunch · a month ago
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Tomato Lentils
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These fragrant, hearty Tomato Lentils make a simple, tasty side or dinner with Provençal accents.
Ingredients (serves 2 to 4):
1 cup green lentils (ideally Lentilles vertes du Puy)
2 cups water
2 tablespoons olive oil
1 large garlic clove
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried oregano
1 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon Red Chili Flakes
1 can diced tomatoes
1 cup water
Spoon green lentils into a medium bowl, and cover with water. Leave to soak, at least a couple of hours.
In a large, deep skillet, heat olive oil over medium heat. Add minced garlic, dried basil, dried rosemary and dried oregano, and fry, a couple of minutes.
Drain lentils, and stir into the skillet, coating well in herbs and oil. Season with fleur de sel, black pepper and Red Chili Flakes. Increase heat to medium-high and stir in diced tomatoes and water. Bring to the boil, then reduce heat to medium-low. Cover with a lid, and simmer, 30 to 35 minutes, until lentils are tender.
Serve Tomato Lentils hot, on their own or as a side to Rosemary Roast Chicken or Parmesan and Herb Redfish.
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askwhatsforlunch · a month ago
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Sardine and Olive Spaghetti
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These hearty and flavourful Sardine and Olive Spaghetti are quickly prepared and make an excellent Saturday lunch.
Ingredients (serves 2):
200 grams/7 ounces whole-wheat spaghetti
1 1/2 tablespoons olive oil
1 teaspoon dried oregano
2 tablespoons Italian Seasoning Breadcrumbs
1 1/2 tablespoon olive oil
1 teaspoon dried basil
1/4 tsp Red Chili Flakes
1 garlic clove, minced
3 Sage and Lemon Sardines or a can of sardines kept in olive oil
1 can diced tomatoes
5 green olives
5 black olives
2 teaspoons caster sugar
In a large pot of salted boiling water, cook spaghetti according to package’s directions, generally 9 to 11 minutes until al dente.
Meanwhile, heat olive oil over medium heat in a large, deep skillet. Stir in oregano and Italian Seasoning Breadcrumbs, and fry, a couple of minutes until just browning. Scoop fried Breadcrumbs out and spoon onto a small plate; set aside.
Add olive oil to the same skillet, and reduce heat to medium-low. Stir in dried basil, Red Chili Flakes and minced garlic. Cook 1 minute. Add s, and cook, a couple of minutes. Stir in diced tomatoes and increase heat back to medium. Bring to a slow boil. Stir in green and black olives and flake s with the wooden spoon. Stir in caster sugar until dissolved.
Once the spaghetti are cooked, drain quickly and stir immediate into the skillet, coating into the hot tomato and sardine sauce.
Serve Sardine and Olive Spaghetti hot, topped with fried breadcrumbs, and a light dry white wine like a Sauvignon Blanc or Pinot Grigio.
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askwhatsforlunch · 2 months ago
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South Indian Lentil Dahl (Vegan)
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This hearty and fragrant South Indian Lentil Dahl is deliciously warming on a rainy day; it takes me back to the first day of our holiday in Bangalore (almost seven years ago!!) It’s also full of Vitamin A and fibres. And, it’s suitable for vegans! Happy Monday!
Ingredients (serves 2):
1 1/2 tablespoon Mustard Seed Oil
1 small onion
1 heaped tablespoon Ginger Paste
1 heaped teaspoon Garlic Paste
1 teaspoon Garam Masala spices
1/2 teaspoon ground tumeric
1/2 teaspoon Red Chili Flakes
8 medium carrots
1/3 cup red lentils
1/3 cup chana dal
1/4 cup mung daal
1 teaspoon coarse sea salt
1/2 teapoon freshly cracked black pepper
3/4 cup coconut milk
4 cups water
In a large Dutch oven, heat Mustard Seed Oil over medium heat. Finelly chop onion, and add to the Dutch overn. Fry, a couple of minutes until softened. Stir in Ginger Paste, Garlic Paste, Garam Masala, tumeric and Red Chili Flakes. Cook, a couple of minutes more.
Peel carrots, and cut into slices. Stir into the onion and spices. Then, stir in red lentils, chana dal and mung daal, coating well into the spices. Season with coarse sea salt and black pepper. Then, stir in coconut milk and water. Bring to the boil.
Once boiling, reduce heat to medium-low, cover with the lid, and simmer, about 30 minutes until lentils are tender.
Serve South Indian Lentil Dahl hot, with fluffy white rice.
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spicyorganic1 · 2 months ago
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Spicy Organic LLC Spotlight- Organic Red Chili Peppers Flakes!
Organic red chili pepper flakes are very different from the red chili powder that you may be ordinarily using. Just like black pepper is best when cracked or coarsely ground via a pepper mill, red chili flakes also release more taste and flavor than finely ground red chili powder.
https://spicyorganic.com/blogs/news/spicy-organic-llc-spotlight-organic-red-chili-peppers-flakes
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greavyum · 3 months ago
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Watch "paneer tikka on tawa| पनीर टिक्का आसान रेसिपी |Restaurants style paneer tikka recipe|" on YouTube
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factsbyg · 3 months ago
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https://factsbygeeta.com/chocolate-chili-and-corn-grow-in-mexico/
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bloggerliveshere · 3 months ago
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"Homestyle Chili with Fritos"
“Homestyle Chili with Fritos”
Chances are where you live this Saturday morning, the weather is down right frigid. Whatever snow still on the ground is not going anywhere soon. Since the Super Bowl is one day away, why not get started on what your menu will be. Whether you’re feeding two or a few more, football food is a joy to prepare, not to mention fun to eat. That said, my Homestyle Chili with Fritos is the bomb, my…
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askwhatsforlunch · 3 months ago
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Red Kuri Squash Pasta (Vegetarian)
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This tasty and fragrant Red Kuri Squash Pasta is (basically) a one-pot dish, so rather simple to prepare with little washing up, it’s also chocka with Vitamin A, which makes it the perfect Saturday night pick-me-up (best enjoyed with something equally cosy on telly!) Have a good one, friends!
Ingredients (serves 2 to 4): 
2 garlic cloves
4 bay leaves
1/2 Red Kuri Squash, rinsed
1/2 teaspoon dried thym
1/2 teaspoon dried oregano
1/4 teaspoon fleur de sel or sea salt flakes
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Red Chili Flakes
2 tablespoons olive oil
1 teaspoon coarse sea salt
2 cups whole-wheat penne, fusilli or other short pasta
60 grams/3 ounces fresh Mozarella
Parmesan
fresh parsley
Fill the pot of a steamer with water. Add garlic cloves and bay leaves. Bring to the boil.
Seed Red Kuri Squash halve, and cut into two large pieces. Place into the basket of the steamer, and cook, over simmering water, about 25 minutes, until both flesh and skin are tender. Remove from the heat, and let cool slightly. Then, scoop out Red Kuri squash flesh into a small bowl. Peel garlic cloves and add to the squash, along with dried thyme, dried oregano, fleur de sel, black pepper and Red Chili Flakes. Generously drizzle with olive oil. With a stick blender, process until very smooth. Set aside. 
Remove steaming basket and return pot over medium-high heat. Once bay leaf water is boiling, stir in coarse sea salt. Then, stir in pasta and cook according to package’s directions, generally 9 to 11 minutes until al dente.
Drain pasta, saving 1/2 cup of its starchy water. Return pasta to the pot, discarding bay leaves, and pot over a medium flame. Stir in Red Kuri squash sauce, gradually adding starchy water, until sauce beautifully coats the pasta. Tear Mozarella into chunks, and stir into the pasta until just melting.
Serve Red Kuri Squash Pasta into plates. Grate a little Parmesan on top, and garnish with parsley. Eat hot!
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what-marsha-eats · 3 months ago
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Here's the big difference between crushed red pepper flakes and chili flakes.
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searchingforsustenance · 4 months ago
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Potato zucchini mayo pizza
Pizza with the final frozen ball of that eater pizza dough recipe. Stretched until the dough is se through because it was a very small ball of dough. Held up remarkably well, only central area fell apart.
Mayo and dijon mustard as base
Yukon gold potato, zucchini, crimini mushroom, onion
Red pepper flakes, balsamic vinegar, olive oil, oregano, thyme
Mammoth basil
Baked at 475F for 15m.
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Dinner 15 January 2021
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askwhatsforlunch · 4 months ago
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Smoked Salmon
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This Summer, our old brick and cement barbecue threatened to collapse, just after we’d finished installing, painting and varnishing our new panel fence. So, Dad and I hammered it down with a heavy mallet. Soon after we bought a new barbecue, the kind with a lid -coals still, though, or it isn’t really a barbie! Ever since we’ve got it; I’ve wanted to take my salmon and trout curing to the next step and smoke my own fish! New Year’s Day was the perfect occasion to enjoy a light lunch of oyster and fish, so I made Smoked Salmon for the occasion, and Jules and I loved it. I smoked it with apple wood from our tree; but I saved a few branches from our Christmas tree, and I might try smoking things with pine wood next! But if you have the kind of barbecue, with a lid and vents, with which you can smoke your fish, I absolutely recommend it! Just bear in mind that the process take a few days: twenty-four hours for the curing, a couple of hours for the smoking (for a small side of salmon) and an overnight rest in the fridge.
Ingredients:
2 cups coarse sea salt
2 cups caster sugar
½ tablespoon Red Chili Flakes
a side of salmon (about 650 grams/1.45 pounds)
2 1/2 tablespoons good quality London Dry Gin (like Hendrick’s)
1 1/2 tablespoon Rosemary and Juniper Syrup
In a large bowl, combine coarse sea salt, caster sugar and Red Chili Flakes, stirring well to mix. Set aside
Unwrap a large portion of cling film, without cutting it. Arrange about a third of the salt and sugar mixture onto it, and sit salmon halve, skin-side down firmly onto it. 
Combine Gin and Rosemary and Juniper Syrup in a small bow, and stir well. Drizzle Gin mixture generously over the salmon.  Top with remaining two thrids of the curing mixture, fold cling film over and wrap tightly. Place in the refrigerator for at least 24 hours.
The next day, arrange a small layer of coals in the barbecue and light a fire.
Meanwhile chop about half a cup dried apple wood. (I used applewood because a have an apple tree in the garden, but I reckon you might use other sorts of wood!) Place chopped applewood chips in a bowl and cover with water. Allow to soak, about 30 minutes.
Remove cure, and wash salmon under cold water. It now has taken a deeper pink hue, and the flesh is harder to the the touch. Pat salmon dry with paper towels. Sit cured salmon side, skin-side down onto a lightly oiled sheet of foil, folding the edges up to form sort of tray, but not covering the flesh.
Once the flames have died, and the coals are hot but no longer too red, dusted with ash, drain applewood chips thoroughly and scatter over the coals. Carefully place the grill over the coals. Sit cured salmon, on its foil tray onto the grill, and close the lid of the barbecue. Close the vents, not completely, so that the temperature inside the barbecue is about 95°C/203°F to 85°C/185°F. Smoke salmon, about an hour and a half to two hours, moving the vents as needed to maintain a rather constant temperature.
Carefully remove Smoked Salmon from the barbecue. Wrap in cling film and chill overnight. 
Serve Smoked Salmon the following day, with Chestnut Blinis and sour cream mixed with chopped chives and Spring onion, cracked black pepper and Gin. 
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