Hot And Sour Chickpeas recipe

Ingredients

3 tablespoons oil
1 tablespoon peeled and minced
fresh ginger
2 tablespoons minced garlic
2 fresh green chili peppers,
deseeded and minced
1 tablespoon ground coriander
2 teaspoons ground cumin
½ teaspoon garam masala
½ teaspoon chili powder
2 cups (320 g) dried chickpeas,
washed, soaked overnight and drained, or one 16-oz (450-g) can chickpeas, drained and rinsed well
Salt, to taste
½ cup (125 ml) water
1 teaspoon cumin seeds
1-in (2.5-cm) piece fresh ginger,
peeled and cut into matchsticks 1 small red onion, sliced
2 small tomatoes, diced
½ cup (20 g) fresh coriander leaves
(cilantro), chopped

Instructions

1 Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the minced ginger, garlic and chili peppers. Stir until golden, about 1 minute. Add the coriander, cumin, garam masala and chili powder.

 Mix in the cooked chickpeas, salt and water, and cook, stirring as needed until tender and almost dry, about 5 minutes. Reduce the heat to medium, and cook another 5 minutes to blend the ~avors. Transfer to a serving dish and keep warm.

2 Heat the remaining 1 tablespoon of oil in a small saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the ginger matchsticks, and then add the onion and tomatoes and cook until golden. Stir about 1 minute and add to the chickpeas.

3 Garnish with the fresh coriander and serve hot.

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Hot Tamale Pie recipe
Recipe By:Chef John

Ingredients

cooking spray
2 pounds ground beef
2 cups diced poblano peppers
1 teaspoon salt
1 (16 ounce) jar salsa
1/2 teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy(R))
2 eggs
2/3 cup milk, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided
8 ounces frozen corn, thawed

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch casserole dish with cooking spray.
Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.

Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.

Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.

Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.

Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
Bake in the preheated oven for 50-60 minutes, until golden brown.

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