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chili seasoning mix powder recipe paleo herbs spices primal how to rub

Recipe: Homemade Chili Seasoning Mix

What to do with used glass jars and bottles? How about making up seasoning mixes to give for gifts, or to keep in your own pantry. Stored in a cool dry place, these should last for up to six months.

The chili seasoning mixes in my local supermarket do contain the ingredients you’d expect, like paprika, chili, cumin, oregano, pepper and garlic, but they also contain “Spices” (why not specify which spices? Seems a bit suspicious to me) and” Anti-caking Agent (551)”. Well, I don’t know about you, but I’d rather not consume anti-caking agent.

As well as using better ingredients, it’s also far cheaper to make your own and you can experiment to find your favourite blend.

I’m growing a few different types of pepper in my veggie bed, so when these are ready, I’ll be dehydrating them and adding them to this recipe. In the meantime, I buy ready dried peppers. I’ve got an Indian shop and a much larger Asian supermarket near me, so I tend to try this with a few different varieties of chili peppers. I’ve seen so many varieties – Cayenne, Serrano, Cascabel, Habanero, Tabasco, Poblano, Guajillo, Jolokia, Chipotle, Ancho, Ayenne, Bullseye and Bullhorn – so see what’s available near you and try a few different blends.

Recipe: Homemade Chili Seasoning Mix
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 6-8 whole dried peppers of your choice
  • 2 teaspoons cumin seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon oregeno
  • 1 teaspoon paprika (smoked)
Instructions
  1. In a hot pan, toast the chili peppers for a few minutes, taking care not to allow them to burn. When the smell starts to release, remove them from the pan and allow them to cool.
  2. Toast the cumin seeds in the same pan, again stirring constantly to ensure they don’t burn.
  3. Remove the seeds from the chilli peppers to be used in another recipe. If you want your seasoning extra hot, you may like to add in a few of these seeds.
  4. With a pestle and mortar (if you’re old school, if not, try a blender) grind up the chilli peppers and cumin seeds into a powder.
  5. Add in the remaining ingredients and mix thoroughly.
  6. Make sure you store in an airtight container (like a jar) to keep it dry.
  7. Shake the container before using to ensure thoroughly mixed.
  8. Note: If you want to use fresh chili’s, dry them thoroughly in a dehydrator first, then roast them. It’s essential you ensure they are fully dry first, otherwise your mixture could go mouldy.

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Stuffed Capsicum paleo diet recipe bell peppers dinner lunch chicken-min

Recipe: Stuffed Capsicum

I usually only use green capsicum as they’re half the price of their red and yellow cousins, but when they were on offer this week, I thought it was high time to cook something capsicumy. What better than the classic stuffed capsicum? I’d usually make this with minced beef, but I fancied a change, so thought I’d give it a try with shredded chicken instead.

I always used to cut the tops of the capsicum, stuff them, put the lid back on, then cook them standing up. However, it’s not easy to find ones that will remain standing up and also I think they’re harder to eat and not so attractive on the plate this way. I served mine sliced in half lengthways and retained the stalk party to stop the stuffing falling out, and partly because it looks good! Unfortunately cutting them for this dish means I can't use my genius capsicum cutting technique.

I used mushrooms, carrots and a zucchini for the stuffing, but this is a great way to use up whatever vegetables you happen to have.

Hint: Take care choosing your capsicums! You’ll find the ones with 4 points at the base will sit far better in the oven than those with 3 points.

I was left with loads of stuffing left over, so froze this in individual portions and will enjoy them for many lunches to come!

Recipe: Stuffed Capsicum
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
This is a great winter dish served with cauliflower rice - or a simple salad.
Ingredients
  • 3 colourful capsicums (bell peppers)
  • Dash of coconut oil
  • 2 brown onions, diced into small pieces
  • 1 tin of chopped tomatoes
  • 1 bottle of pasata
  • 1 zucchini diced into small pieces
  • 6 mushrooms, diced into small pieces
  • 2 carrots, diced into small pieces
  • 1 tbsp oregano
  • 1 tsp of chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Sea salt & black pepper to taste
  • Cooked shredded chicken
Instructions
  1. Cut the capsicums lengthways, ensuring the two halves will sit nicely, before making the cut. Deseed the capsicum and trim the insides and bottom of the stalk ensuring there is lots of room for them to be filled. Put the halves empty side up on a baking tray.
  2. Pre-heat the oven to 175C
  3. Fry the onions in the coconut oil over a medium heat, until the soften.
  4. Add in the tomatoes and pasata, then stir in the veggies
  5. Allow the mixture to simmer for 20-30 minutes, then add the herbs, spices and seasoning.
  6. Add in the chicken to heat up, and once the carrots have softened remove the pan from the heat.
  7. Spoon the mixture into the capsicum halves and push down with the back of a spoon, ensuring they are completely filled.
  8. Put the stuffed capsicums in the oven and cook until the capsicum has softened to your liking, ensuring they don’t burn! I should just take a few minutes.

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Stuffed Capsicum paleo diet recipe bell peppers dinner lunch chicken-min

Chilli-Lemon Scallops with Romesco Sauce paleo diet recipe fish seafood-min

Recipe: Chilli-Lemon Scallops with Romesco Sauce

The subtlety and versatility of Scallops mean they pair well with almost any marinade. I've kept this one simple, not only to let the flavour of the Scallops to shine through, but to enjoy the full effect of this marvellous Romesco sauce. Be sure to buy top quality, thick King Scallops from your fishmonger – you’ll notice such a difference.

The main flavour in the Romesco Sauce comes from the chargrilled red pepper. Don’t be afraid to really blacken it!

Scallops Ingredients:

  • 12 King Scallops
  • Juice 2 lemons
  • 1 clove garlic, crushed
  • 1 tbsp chilli flakes
  • 1 tbsp dried parsley

Romesco Sauce Ingredients:

  • 6 Dried Nora Chillies
  • 2 medium shallots, finely chopped
  • 1 clove garlic
  • 1 red pepper
  • 2 small ripe tomatoes, quartered
  • 50g roasted blanched almonds
  • 50g roasted hazelnuts
  • 2 tbsp Olive oil, plus extra
  • 2 tbsp Sherry balsamic vinegar

Romesco Sauce How To:

If it’s easier for you, make the Romesco sauce the night before to save cooking time on the day. Alternatively, make in advance the same day.

Drain the Nora Chillies. Blitz in a food processor with the garlic clove until smooth, adding a little olive oil if necessary. Set aside.

Heat a griddle, or if you don’t have one, a frying pan, to a very high heat. Throw in the pepper, whole, and griddle for around 2-3 minutes each side. Remove from the heat when sufficiently blackened. Transfer the pepper to a large bowl, and cover with cling film for 5 minutes to steam. Remove the cling film and leave to cool. The steam will loosen the skin, making it easy to peel.

Heat 1 tbsp olive oil in a saucepan and add the shallots. Soften for 2 – 3 minutes, then add the tomatoes and a splash of cold water. Bring to the boil then simmer for 10 minutes, allowing to thicken. Stir in the chilli and garlic puree.
Blitz the almonds and hazelnuts in a food processor until coarsely chopped – don’t over process and turn to flour. Peel the pepper, remove the seeds and chop. Add this to the food processor, along with the tomato chilli sauce, and process again until combined.

Transfer the sauce to a serving bowl, and stir in 2tbsp each of olive oil and sherry vinegar. Season to taste.

Scallops How To:

Combine the lemon juice, crushed garlic, chilli and parsley. Toss over the scallops, and leave to marinade for at least an hour in the fridge.

Flash fry the Scallops for 1 and a half minutes each side. Remove from the heat, and serve alongside the Romesco Sauce.

Chilli-Lemon Scallops with Romesco Sauce paleo diet recipe fish seafood-min