Tag Archives: spice

Grapeseed Oil for Heart Healthy Fried Faba Bean Snack

By Chef Lippe

Grapeseed Oil

Grapeseed oil has been a well kept secret of gourmet chefs for a long time. It is light and nutty, yet neutral flavor and has the ability to enhance the flavor of a recipe without overpowering them.  It leaves no greasy aftertaste! Which makes it excellent for marinades and salad dressings. Grapeseed oil has a high smoke point (485 F) making it ideal for hot food preparation such as frying and sautéing without smoking. No more setting of the smoke alarms!

Grapeseed oil is made from the seeds of grapes after the wine is pressed. There is no need for hybrid or genetically engineered crops and it does not require additional usage of farmland or water to produce.

Grapeseed oil is high in vitamin E and is 76% essential fatty acid, linoleic acid (also known as Omega 6), low in saturated fat.  It contains natural chlorophyll and valuable antioxidants known as proanthocyninidins. Studies have shown that these antioxidants can significantly raise HDL cholesterol (good cholesterol) and lower LDL cholesterol (bad cholesterol) and triglycerides and may even lower your risk of cardiovascular disease and impotency!

Grapeseed oil has the ability to slow down and reverse free radical damage and reduce the risk of heart disease and slow down skin aging. It is 50 times more potent than Vitamin E and 20 times more effective than Vitamin C in destroying free radicals that roam the body and damage cells.  Additional studies have shown that grapeseed oil can help protect the body from sun damage, improve vision, improve joint flexibility, improve blood circulation and reduce allergic and asthmatic symptoms by inhibiting the formation of histmines.

It contains NO cholesterol, NO sodium and NO preservatives. It is NOT hydrogenated and contains NO solvents, NO trans-fatty acids or free fatty acids. In other words it is so much better for us than any other type of oil.

Grapeseed oil has long been used to promote health.  Some believed it to be an ingredient in a dish know as pulse, and the Old Testament tells us that the prophet Daniel preferred eating this dish over others in order to stay healthy.  To this day, grapeseed oil is used in many cosmetics and skin care products promoting healthy skin.

Pulses are dishes that include chickpeas, peas, lentils, beans and lupins. Pulses are low fat, high fiber, no cholesterol, low glycemic index, high protein, high nutrient foods.  They are excellent foods for people managing diabetes, heart disease or coeliac disease.

Enjoy and know that you are eating healthy!

Faba Nuts

This traditional crunchy snack is popular throughout Northern Africa and the Middle East. They are simple to prepare and provide a tasty alternative to the salted nuts often served with drinks.

Serves: 6
Preparation: 1 hour
Cooking: 20 – 25 mins
Legume Lead-In: Soak whole or split dried faba beans overnight in three times their volume of water. Beans should be consistent size for even frying. Kabuli chickpeas can also be used as a substitute or combine the two types when done for a tasty medley.

Ingredients

  • Desired quantity of faba beans and / or kabuli chickpeas
  • Grapeseed oil roasted garlic

Seasoning

  • Garlic salt
  • Chicken salt
  • Black pepper
  • Cayenne pepper
  • Chilli powder
  • Cumin and / or coriander

Instructions

  1. Deep fry in very hot grapeseed oil. Caution: Cover pot while faba beans are frying or be prepared to clean your entire kitchen! Some pop like popcorn.
  2. Cooking time varies according to bean size. Try a few first to get the precise cooking time – our testers found 2 minutes was too short and 3 minutes too long for their conditions. The bean should reach consistency of a roasted chestnut.
  3. When cooked, spead on paper towel to absorb excess oil.
  4. Lightly salt or spice as desired.
  5. Once cooled, Faba Nuts will remain crisp in airtight container.
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Filed under cayenne pepper, Chef Lippe, Chile Powder, Faba Bean, Food, Grapeseed Oil, health through eating, heart health, Pepper, recipes, spices

Berbere Spiced Chicken BBQ

Berbere Spiced Chicken BBQ

By Chef Lippe

Berbere Spice a Moroccan (North African) blend used by the nomadic tribes on grilled lamb. This blend is extremely versatile and can be used on grilled meats, poultry, game or fish. You can get all the spices on line and make the blend yourself or we sell it already blended at www.cheflippe.com The nice thing about making your own blend from scratch is you can adjust the level of heat to suit your taste, increasing either the amount of cayenne pepper or by using a hotter cayenne pepper or a mild version.  Or if you are in our house we have half the chicken hot and the other half mild.

Berbere Spice Blend mix

  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon allspice
  • 1/2 teaspoon coriander
  • 1/2 teaspoon fenugreek
  • 1 1/4 cups cayenne pepper
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon ginger
  • 2 tablespoons salt
  • 1/2 cup paprika
  • 1 tablespoon salt

Store unused blend in an air tight container. Enjoy

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Filed under Berbere spice blend, cayenne pepper, Chef Lippe, Food, Food blog, recipes, spices

Chorizo Chipotle Mac ’n Cheese

By Chef Lippe

Try my adult version of Mac ‘n Cheese with a nice spicy twist. We use handmade artisan chorizos from our store that are nice and spicy, add an extra hot special blended chipotle powder (also from our store).  Then to make this dish melt in your mouth we used an artisan cheddar cheese that has a creamy sharp bite, mixed our milk with heavy cream and added a little Monterey Jack cheese just to round out the flavors.  If you like it extra hot try Chef Lippes special blend of dry mustard powder that has the extra kick of wasabi and can be found in our condiments section.  Just click on the links to find them in our store and use the code “blog” to receive free shipping.

Chorizo Chipotle Mac ’n Cheese

Ingredients:

  • 1 cup elbow macaroni pasta
  • 2 Tablespoons olive oil
  • 4 ounces chorizo, crumbled
  • 4 Tablespoons butter
  • 2 cups milk
  • 2 cups heavy cream
  • 1 Tablespoon dry mustard
  • 1 Tablespoon chipotle powder
  • 1 pound sharp white cheddar cheese
  • ½ pound Jack Cheese
  • 1 cup breadcrumbs
  • Pinch of salt

Directions:

  1. Heat oven to 350 degrees
  2. Cook pasta in salted, boiling water until al dente. Drain and set aside.
  3. Heat large skillet over medium heat. Add olive oil and sauté chorizo until browned (removed from casing/crumbled). Set aside.
  4. Lower heat and melt butter. Add flour, whisking for 1 minute. Slowly whisk in milk and bring to a simmer, continuing to whish constantly. While stirring, add mustard and chipotle pepper, and cheese (save ½ cup for topping).
  5.   Pour drained pasta into the cheese sauce and toss to combine. Transfer to 3 quart casserole dish. Top with chorizo, reserved cheese and bread crumbs.
  6.   Bake for 35 minutes or until golden brown and bubbling.

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Filed under Chef Lippe, chorizo and macaroni, Food blog, Macaroni and cheese, recipes, spices

Texas BBQ Chicken and Hamburger Suprise

By Chef Lippe

In our family Sunday is family day.  Everyone gathers at our mom and dad’s with the kids and even the pets and we have a BBQ.  Today we are going to do Texas BBQ chicken which has a hot mustard base, so for the few family members who do not like “Hot” we are also going to do Hamburger Surprise. My sister is bringing her potato salad, and my brother is in charge of the dessert.  Mom and Dad get to relax by the pool.

Texas BBQ Chicken

Chef Lippe’s BBQ chicken

Ingredients

  • 8 boneless, skinless chicken breast halves
  • 3 tablespoons brown sugar
  • 1 tablespoon ground paprika
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon chili powder
  • 1/4 cup distilled white vinegar
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups tomato-vegetable juice cocktail
  • 1/2 cup ketchup
  • 1/4 cup water
  • 2 cloves garlic, minced

Directions

  1. Preheat the grill to 350 degrees F or medium heat (only lite one side of the grill).
  2. Place the chicken breasts in a single layer in a 9×13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
  3. Bake uncovered on the side not lit, for 35 minutes in the preheated grill. Remove chicken breasts, shred with a fork, and return to the sauce. Bake on the grill with the cover closed for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.

BBQ Potato Slices with butter and cheese

Directions

  1. Wash potatoes but leave skin on and slice them in to slices lengthwise first. Keep the potato in it shape. Butter each slice and sprinkle with cheese then restack into potato shape. Slice again so you end up with a potato cut into French fries.
  2. Wrap in a double layer of aluminum foil and bake on grill with chicken. This can be done on the lit side of the grill for about an hour.
  3. Turn potatoes every 5 to 10 minutes to cook them even and have the butter recoat the potato every time you turn it.

Hamburger Surprise

Ingredients

Chef Lippe’s hamburger surprise

  • 2 pounds of ground meat (we like a mix of beef and pork)
  • 1 egg
  • ½ cup Italian bread crumbs
  • Salt
  • Black pepper
  • 1 Tablespoon garlic salt
  • 1 cup of cheese cut into small cubes (we like goat cheese, but you can use any cheese that melts easy)

Directions

  1. Mix meat, egg, bread crumbs and seasoning together and roll into 8 balls.
  2. Push 1 or 2 cubes of cheese into each hamburger ball and then flatten into a nice thick ¼ pound patty.
  3. Cook on grill for about 8 minutes (depending on how you like your meat, well done vs rare).
  4. You should only flip the burger once. If you like cheese you can add more on the top once you have flipped the burger.

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Filed under BBQ chicken, Chef Lippe, Chili Powder, Food, Food blog, goat cheese, recipes, spices

Cayenne and cheese asparagus and zucchini casserole

Cayenne and cheese asparagus and zucchini casserole.

By ChefLippe

Ingredients

2 pounds fresh asparagus

1 large zucchini cut into 2 inch strips (about same size as asparagus)

Pinch of coarse roasted garlic sea salt (http://shop.cheflippe.com/roasted-garlic-salt/)

Pinch of fresh ground pepper

1 ½ cups freshly grated cave aged cheddar cheese (http://shop.cheflippe.com/cave-aged-cheddar/)

1 cup of plain bread crumbs

2 tablespoons melted salt free butter

2 large egg whites

1 teaspoon honey

Directions

  • Preheat oven to 450, line a baking sheet with foil.
  • Cut tops off stems making them bite size. (save stem bottoms to use in soup later)
  • Poke holes in each asparagus and zucchini with a fork and toss with roasted garlic salt and let sit for 30 minutes.
  • Combine cheese, bread crumbs, fresh pepper, cayenne pepper and butter in bowl.
  • Whip egg whites and honey in bowl until egg whites form soft peaks. Transfer to a 13 x 9 inch pan.
  • Coat asparagus and zucchini in eggs whites and then roll in bread crumb mixture.
  • Place on baking sheet and bake for 5 minutes.
  • Sprinkle remaining bread crumb mixture on top of asparagus and bake another 5 minutes or until cheese mixture is golden brown.

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Massala

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MASSALA
A term used in South Asian cuisines (including Indian, Nepali, Bangladeshi, and Pakistani cuisines) to mostly describe a mixture of spices. A masala can either be a combination of dried (and usually dry roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions and chilli paste. Masalas are used extensively in Indian cuisine to add spice and flavor.

To make Massala the only thing you need is your tastebuds and your imagination. There are as many recipes of Massala as there are grandmothers, so this is just a little example.

1tbs ground coriander seeds
1/2tbs ground cumin
1/4tbs ground cinnamon
1/16th-tbs ground clove
1/8th tbs chile powder
1/4th tbs ground black pepper
1/2 tbs ground turmeric
1/8th tbs sea salt
Mix the ingredients, swirl them around a piping hot skillet for a minute until they start releasing the oils and the smell of heaven takes hold of the stove, transfer to a glass jar, let cool seal tightly until used.

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