Spicy Cous Cous in avacado shells

Some times presenting food in a different way can give you a whole new dish.
I served my Pearl cous cous salad into avocado shells at a dinner party I hosted and it was such a hit.

Please refer http://spiceinfused.blogspot.com/2013/01/pearl-cous-cous-salad-with-fresh-mango.html
for the spicy Peal cous cous recipe

Spicy White Cheddar Chili

One more one pot meal, so comforting! My friend shared this recipe with me, and I loved it.

Ingredients:

• 2 1/2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 red onion, diced
• 1/2-1 teaspoon sea salt, divided
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeno, diced
• 1 (4-ounce) can diced green chilies
• 4 cups vegetable broth, divided
• 3 cans cannelloni beans, divided
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/4-1/2 teaspoon crushed red pepper
• 6 ounces white cheddar, shredded (about 1 1/2 cup)
• Cilantro, additional cheddar, baguettes for serving

Directions:

1. Heat the olive oil in a large soup pot over medium heat. Add the garlic and cook for 30 seconds, then add the onion and 1/4 teaspoon of salt. Cook for 3-4 minutes, stirring frequently, until the onions are softened.
2. Add the bell peppers, jalapeno, and green chilies to the pot, and cook until the peppers are softened - about 7 minutes.
3. Combine 1 1/2 cups of the cannelloni beans with 1 1/2 cups of broth in a blender and blend until smooth.
4. Pour the remaining broth and beans into the pot, along with the cumin, oregano, and crushed red pepper. Stir in the creamy blended bean and broth mixture. Taste the soup and adjust salt level to your liking (I used a total of 1 teaspoon sea salt, but I love me some salt).
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. After 20 minutes remove the soup from the burner, and whisk in the cheese 1/2 cup at a time. It is important that the soup is very hot at this point, because you want the cheese to melt in. Whisk vigorously after each additional handful of cheese to make sure it completely melts before adding the next round of cheese.
7. Top with cilantro and additional cheddar, and serve with baguettes.

Vegetarian Taco Soup

A bowl full of comfort! I fell in love with this recipe immediately. I love one pot meals, they are quick to make and filling too. My kids loved it too!

Ingredients:

• 2 tablespoons ground cumin

• 2 teaspoons sweet paprika

• 2 teaspoons chili powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder
• 
1/2 teaspoon dried oregano
• 
1 teaspoon coriander
• 1 1/2 teaspoons salt or to taste
• 1/2 teaspoon black pepper
• 3 tablespoons oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (4 ounce) can diced mild green chiles, drained
• 2 (10 ounce) cans Diced Tomatoes 
• 1 (15 ounce) can whole kernel corn, drained
• 2 (32 ounce) containers Vegetable Broth
• 
1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can Pinto beans, drained and rinsed
• Juice of 1/2 a lime

Directions:

1. In a small bowl mix together cumin, sweet paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside.

2. In a large pot (or dutch oven) heat the oil over medium high. Add the onions and bell peppers. Sauté until soft, stirring occasionally. Add the spices and garlic; cook for 2 minutes.

3. Add the green chile peppers, diced tomatoes, corn and vegetable broth. Cook until warmed through and the raw smell goes away. Add the black beans and Pinto beans and cook for 2 minutes before serving. Squeeze in lime juice. Serve in bowls and garnish as desired.


Garnish Ideas:


Tortilla chips

Shredded Cheddar or Mexican blend cheese
Guacamole
Mango salsa and/or Pica di galo
Chopped cilantro

Sour Cream