Free Recipe: Spicy Split Pea Soup

8 Servings
1 x -NPFN03a
6 ea Peppercorns
3 ea Whole Cloves
1 ts Mustard Seeds
1 1/2 lb Smoked Pork Shoulder Roll
3 c Dried Split Peas (1.5 lb)
3 tb Onion; instant, minced
1/4 ts Garlic; instant, minced
2 1/2 qt -Water
2 ea Bay Leaves
1 x Salt

Tie whole spices in cheese cloth bag. Put everything in crock pot, cook on
low for 8 - 10 hours. To serve, remove bag, cut meat from roll in chunks.
From "Woman's Day Crockery Cook Book" Meal mastered by Heather Smith

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Spicy pork tacos

Photography by John Paul Urizar

It's Thursday! Have some fun with these spicy pork tacos.

2 long green chillies, deseeded, chopped 3 garlic cloves, chopped 2 teaspoons dried oregano 1 teaspoon chilli powder 2 tablespoons cider vinegar 600g pork fillets 1 tablespoon olive oil 8 corn tortillas 1/2 small iceberg lettuce, thinly shredded 2 large tomatoes, thinly sliced 2 small avocadoes, thinly sliced toppings, to serve (see note)

Place chopped chillies, garlic, oregano, chilli powder and vinegar in a food processor. Process until almost smooth. Pour into a large, ceramic dish.

Add pork. Turn to coat. Cover and refrigerate, turning occasionally, for 4 hours or overnight.

Preheat oven to 200°C/180°C fan-forced. Heat oil in a frying pan over high heat. Add pork. Cook, turning, for 5 minutes or until browned. Place pork on a greased baking tray. Bake for 12 to 15 minutes or until just cooked through. Stand for 10 minutes. Thinly slice.

Meanwhile, wrap tortillas in foil. Place on a baking tray. Bake for 10 minutes or until heated through.

Place tortillas on a plate. Cover with foil to keep warm. Serve tortillas with lettuce, tomatoes, avocado, pork and toppings.

Super Food Ideas - March 2008, Page 71
Recipe by Liz Macri

The November issue of Super Food Ideas is full of fabulous barbecue and entertaining ideas! Do it all on the barbie with the flame-grilled skewers and delicious barbecued sides to match. And serve it all up with one of 10 home-made condiments and sauces to bring out that outdoors flavour.

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Healthy Appetizers: Spicy Pineapple Sauce | Submitted By: Michele O'Sullivan

1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved1 tablespoon cornstarch1 teaspoon ground ginger3/4 cup orange juice2 tablespoons maple syrupIn a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth. In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes. Amount Per Serving  Calories: 28 | Total Fat: 0g | Cholesterol: 0mg

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Ramadan: Pakistani Spicy Chickpeas | Submitted By: Komal

2 tablespoons vegetable oil1 teaspoon cumin seeds1/2 teaspoon salt1/2 teaspoon chili powder1/2 teaspoon lemon pepper2 tomatoes, chopped2 (15 ounce) cans garbanzo beans, drained1 tablespoon lemon juice1 onion, choppedIn a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown. Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well. Add in lemon juice and mix well; add onions and stir until they become soft. Remove from heat and place into a serving bowl; serve immediately. Amount Per Serving  Calories: 71 | Total Fat: 5.8g | Cholesterol: 0mg

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Healthy Salads: Spicy Mango Salad | Submitted By: MIREILLE67

4 medium mangos - peeled, seeded, and cubed1/4 cup fresh lime juice2 tablespoons extra-virgin olive oil1 tablespoon red pepper flakes2 tablespoons chopped fresh cilantro2 tablespoons chopped shallotssalt and freshly ground black pepper to tastePlace the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving. Amount Per Serving  Calories: 140 | Total Fat: 5.1g | Cholesterol: 0mg

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Reviewed on Feb. 9, 2009 by Bartacus    This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you replace the mangoes in this recipe with green (unripened mangoes), the flavor is more intense, and texturally superior. Replace the 4 mangoes with green mangoes (peeled, separated from pith, and cut into matchsticks - not chunks). Using essentially the same ingredients, except nix the olive oil (totally unnecessary fats), add 2-3 tablespoons (varies with size of mangoes) fish sauce and 1 tablespoon sugar PER mango used, when dressing with lime, cilantro, etc. Replace shallots with red onions for a milder flavor. Allow to marinate some 10-15 minutes and top with chopped toasted peanuts or cashews before serving. Was this review helpful? [ YES ]
15 users found this review helpful This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you...

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Deep Fried: Will's Spicy New Orleans Catfish Fries | Submitted By: WILL321

1 (10 ounce) fillet frozen catfish1 teaspoon cayenne pepper, or to taste1/2 cup corn floursalt and pepper to taste1 quart oil for fryingLay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen. Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw. Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper. Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done. Amount Per Serving  Calories: 371 | Total Fat: 15.2g | Cholesterol: 89mg

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Woooo hooo! Finally, a base recipe which allowed me to make the catfish I've always wanted! The cayenne dry marinade was fabulous, and cutting the fillets while frozen made for skinny and ultimately crispy finished "fries." I coated in a mixture of fine organic cornmeal, fine flour, seasoned salt, granulated garlic, onion powder, and a little more cayenne for extra kick. Crunchy, delicious, and very addictive, even for my toddler grandson. Frying catfish may not be "rocket science" (to quote a previous reviewer,) but if it were? This recipe made it into orbit for me! Thanks for posting! Was this review helpful? [ YES ]
12 users found this review helpful Woooo hooo! Finally, a base recipe which allowed me to make the catfish I've always wanted! ... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Healthy Side Dish Recipes: Black-Eyed Peas Spicy Style | Submitted By: Angela

1 (15.5 ounce) can black-eyed peas with liquid1/2 onion, choppedminced jalapeno pepper to tasteground black pepper to tasteIn a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy! Amount Per Serving  Calories: 119 | Total Fat: 0.8g | Cholesterol: 0mg

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Ramadan: Pakistani Spicy Chickpeas | Submitted By: Komal

2 tablespoons vegetable oil1 teaspoon cumin seeds1/2 teaspoon salt1/2 teaspoon chili powder1/2 teaspoon lemon pepper2 tomatoes, chopped2 (15 ounce) cans garbanzo beans, drained1 tablespoon lemon juice1 onion, choppedIn a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown. Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well. Add in lemon juice and mix well; add onions and stir until they become soft. Remove from heat and place into a serving bowl; serve immediately. Amount Per Serving  Calories: 71 | Total Fat: 5.8g | Cholesterol: 0mg

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Burgers: Spicy Burgers | Submitted By: Tom

2 pounds ground beef2 teaspoons minced garlic2 fresh jalapeno peppers, seeded and minced1 small fresh poblano chile pepper, seeded and minced1 fresh habanero pepper, seeded and minced (optional)1 teaspoon crushed red pepper flakes2 tablespoons chopped fresh cilantro1 teaspoon ground cuminPreheat grill for high heat. In a large bowl, mix together the beef, garlic, jalapeno peppers, poblano pepper, habanero pepper, red pepper flakes, cilantro, and cumin. Form into burger patties. Lightly oil the grill grate. Place burgers on grill, and cook for 5 minutes per side, or until well done. Amount Per Serving  Calories: 232 | Total Fat: 16.4g | Cholesterol: 70mg

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