Warm your Thanksgiving dinner
Did you know that the research reflects Chiles eat at least 24 points each 30 days actually pass health and welfare. This research was conducted by Y. Jin Kang, MD, National University of Singapore and in my book, "Real Women Eat Chiles".
Made equal study reflects the fact that ulcer patients ate costs 2.6 times more than Chile with ulcers. Those who have had ulcers that did not eat Chiles 8 times per month compared with 24 times. Eat Chiles also helps reduce high blood pressure, increasing pulse rate to help curb the stroke and the effects of delicious hypertension.
Increase Fortunately, his health, adding spice to your Thanksgiving dinner. Add the stuffed green or red Chile (or dressing), and salsa. Pure Chiles, red or green are the easiest way to add them.
You can also add peppers to your dishes and salads. Some ideas are ground into powder or red pepper is beautiful, along with cinnamon and nutmeg and potatoes. Caribbean Chile crushed green vegetables is beautiful, green beans, broccoli, Brussels sprouts. You can also add lemon juice or lemon juice or sherry vinegar or balsamic as a special. Add chiles to spice walnuts, pecans or croutons and salad ingredients.
And I think - or not, the peppers are great in desserts, chocolate cake, pumpkin pie. So it - Chiles raise your heart and your health!
Here are some fun ideas for spicy snacks. For a different taste and the ideal time for the autumn harvest, prepares the roasted beet sauce Romesco several days ahead and serve cold. Or try Serrano Lime Grilled Shrimp can be marinated a day or two before last hour the grill or roast. The revenue from the new cookbook review expanded Chile Madness, published in October 2008.
Romesco sauce ROASTED BEET
Beets are either loved or hated, and many people are in the latter camp. But I won enemies beet dedicated service for this post. You do surprise in the worst taste roasted beets with creamy sauce for this, spicy, savory. I tried this dish at first Spanish as a lid, and have since adopted. The sauce, of course, is not a substitute for a remoulade sauce with seafood such as shrimp, crab, or crayfish, or vegetables, like steamed or boiled small potatoes new. During roasting, leave 3 inches of stem on the beet juice to prevent excessive bleeding.
Yield: 6 servings
6 to 8 fresh beets small (about 1 bunch)
1 medium ripe tomatoes
2 cloves garlic
5 almonds peeled
1 ½ tablespoons red wine vinegar
¼ cup good quality extra virgin olive oil
½ corn tortillas (6 inches), broken into pieces
1 tablespoon pure soft ground red pepper
Generous pinch of broken Pekin
Salt and freshly ground pepper
Beet 1.PREPARATION: Preheat oven to 350F. Wash and dry the beets and cut stems to 3 inches long (you can pull the leaves or reserve for another use).
Beet 2.Place on baking sheet and transfer to oven. Roast beets until their skins are moved when touched lightly with a spoon, about 30 minutes for small beets (less than 2 inches in diameter), up to 60 minutes for large beets.
3.While beats are roasting, prepare the Romesco sauce: Wash the tomatoes, remove seeds and cut a very shallow X in the bottom (to remove the tomato skin when cooked). Place tomatoes, stem end, garlic and almonds in a greased baking tray and not put them in the oven. Heat the oven with the beets for about 15 minutes. Remove the garlic and almonds. Then continue until the tomatoes roast is tender, about 15 minutes. Remove from the oven. When tomatoes and teeth garlic are cool enough to handle, slip skins.
4.Let beets cool until still warm, not hot to the touch. Then pull the skin peeled with a sharp knife, peel the skin and the bars should slide. Any party shall be peeled stubborn with a knife. Dice beets into ¾ inch cubes.
5.The 1 / 3 cup water, vinegar and oil in blender. Add the roasted tomatoes, garlic and almonds, followed by tortilla chips, soil, Chile, broken Pekin, salt and black pepper to taste. Process until smooth. Then taste and adjust seasoning if necessary. The transfer of the sauce into a small bowl.
6.Center cup sauce on a serving platter and surround with diced beet. Provide toothpicks to pierce the beet and dip in salsa.
SERRANO-CAL Shrimp grilled
These shrimp are marinated in freshly squeezed lemon juice bitter, then Amped Serrano chillies. Rates are excellent party and elegant for a cocktail party or intimate dinner. You can double, triple or quadruple the recipe with you.
Yield: 6 servings
½ cup fresh lemon juice
2 serrano chilies (or to taste), has, seeded (if desired to reduce the heat), finely chopped
½ teaspoon salt
2 cloves garlic, minced
24 medium shrimp, peeled and deveined
1 teaspoon crushed or broken Caribbean Chile Beijing, for garnish
1 bunch fresh cilantro small or Italian (flat leaf) parsley
1.Place lime juice, serrano, salt and garlic in a nonreactive large bowl and mix. Blot shrimp dry with paper towel and add the marinade. Marinate shrimp, covered, in refrigerator for at least 2 hours to a day.
2.Preheat the barbecue grill to medium high.
Shrimp 3.Thread metal skewers, 3 or 4 shrimp skewer, piercing the center of the shrimp and the guarantee of each nest of shrimp in the previous and the faces in the same way. Make sure the shrimp are not closely pressed, and which will result in uneven cooking.
4.Grill shrimp until they are all pink, 2 to 3 minutes per side. (Be careful not to overcook them, otherwise they become hard and dry)
5.Transfer shrimp, still in its spikes to a serving platter. Sprinkle with crushed Caribbean Chile, then garnish with cilantro sprigs. Serve hot.
About the Author
Jane Butel, the first to write about Southwestern cooking, has published 18 cookbooks, several being best sellers. She operates a full-participation weekend and week long vacation cooking school, an on-line school, a cooking club, a monthly ezine, a mail-order spice, cookbook, Southwestern product business and conducts culinary tours and team-building classes.
http://www.janebutel.com , 1-800-473-8226
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