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Homemade Chili Powder
Add to your favorite Mexican recipe or use in ground meat for tacos.
Remove and discard stems and seeds. Whirl pods in a blender until finely ground.
Allow powder to settle. Add remaining ingredients and whirl briefly.
Store in an airtight container.
*Dry peppers according to Drying Guidelines in the vegetable section. Peppers dried in
a dehydrator retain their original color and flavor. They may either be dried whole or in
halves, skin side down. Hotness and flavor will vary with the chilies used. Removing
the seeds will decrease the hotness. Make sure that peppers are completely dry and
stored in airtight containers.
Makes 1/2 cup.
3 ounces dried chilies
(mild peppers
such as Anaheim, or a combination of
mild and hot peppers)*
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground oregano
1
⁄
2
teaspoon ground cloves
1 teaspoon ground coriander
Savory Rice Salad
This main dish salad is perfect for lunch or a light supper.
Serve with a whole wheat roll and fresh fruit.
In a large bowl, gently mix together rice, turkey, celery, onion, green pepper, tomato
flakes, sliced water chestnuts, and tangy dressing. Add salt and pepper to taste, cover
and chill for 3 to 4 hours. Toast almonds in a 300°F (150°C) oven, stirring occasionally,
until golden, about 10 minutes. Sprinkle on top of salad before serving.
Makes about 6 servings.
3 cups cold cooked brown rice
(can use white)
3 cups diced cooked, turkey,
chicken or cooked small shrimp
1 cup celery, finely chopped
1
⁄
2
cup onion, finely chopped
1 cup green pepper, finely chopped
(
1
⁄
2
cup dried & rehydrated)
1
⁄
4
cup dried tomato flakes
1 can water chestnuts, drained
and sliced
Tangy Dressing (see below)
1
⁄
2
cup slivered almonds, chopped