Posts Tagged ‘chili powder’

Spicy fries make a nice treat.

These fries are quite simple to make, and certainly a healthier choice than the alternative, using only a few ingredients and giving you full control of the salt shaker.

The quantities that I’ve listed for the spices are approximate. Use however much you like. Remember, though, that the time in the oven will dull the spices, so don’t be too alarmed if you think you’re using a bit too much spice.

Time to Make: 40 minutes: 5-10 minutes prep, about 30 minutes in the oven

Serves: 1, as written, adjust as needed


  • 1 large potato – 200 g (7.5 oz)
  • 1/2 tbsp olive oil
  • 1 tsp chili powder
  • pinch each of cayenne pepper, garlic powder, and onion powder
  • 1/4 tsp dried parsley

What to Do:

  1. Slice the potato into long, thin strips. If you like, cut wedges, but remember that those will take longer to cook.
  2. Toss the slices in oil. Make sure they’re evenly coated, so that the spices stick and they brown evenly.
  3. Season the fries. The exact quantities of each are up to you. I like the chili powder being the prominent spice, though they would be good with a strong garlic flavour, as well.
  4. Arrange the fries in a single layer on a baking sheet. Bake at 400 F (200 C) for about half an hour. Halfway through the cooking time, turn all of the fries over.
  5. Salt, and enjoy!

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I still had some leftover cooked ground beef from yesterday’s dinner, so I used a bit of it in this new dish.

This has a lot of interesting flavours all working well together, with the ginger, honey, soy sauce, and chili. The ginger and the honey provide a touch of sweetness to compliment the spiciness of the chili powder.

With this recipe, you’ll need to spice it to your liking. When in doubt, add a bit more spice, since usually recipes are ruined by being too bland, not too spicy. If you add too much chili, you could add a bit more honey to balance it out, also.

Depending on your skill level, either taste it as you add the spices, or rely on the smell coming from the pot.

Time to Make: 40 minutes to cook the rice (or use quick rice, if you’re in  hurry), then about half an hour for cooking the beef and combining the dish.

Serves: 1, as written, adjust to suit your needs


  • 1/4 cup brown rice, dry
  • 130 g/ 4.5 oz ground beef (raw weight)
  • 1/2 cup tomato sauce
  • 1 cup mixed frozen vegetables
  • spices: chili powder, crushed red pepper, ginger, garlic powder, onion powder, dried parsley
  • soya sauce
  • honey
  • 3/4 cup water

What to Do:

  1. Cook the rice. Long grain brown rice is what I used, but use whichever kind of rice you prefer, or have on hand.
  2. Brown the ground beef. Ensure that it is cooked completely.
  3. Drain the rice, and combine the rice, ground beef, and tomato sauce in the pot.
  4. Add about 3/4 cup water. It looks a bit like a soup at this point, but most of the liquid boils off.
  5. Now for the part that involves intuitive cooking: adding the spices. I didn’t measure any of the spices, though I used approximately 1/2 tsp chili powder, 1/8 tsp crushed red pepper, a pinch each of garlic powder, onion powder, and dried parsley. Adjust the amounts of the spices little by little until it smells good – you can also taste it to be sure the spices are right.
  6. Let it simmer until most of the water is gone. Add the frozen mixed vegetables.
  7. Add honey and soy sauce. This provides a balance for the spicy ingredients. I used a drop of honey and around 1/4 tsp of soy sauce. Add more honey if you’ve made your dish too spicy. You may need more soy sauce than I used.
  8. When the frozen vegetables are cooked, it’s ready. Enjoy!


If you don’t have an beef, any other meat should be able to stand in quite well. You may want to add a small amount of olive oil if you’re using  low fat meat, to bring the flavours out. If you are a vegetarian, try it with your favourite type of beans, or some tofu.

Missing one of the seasonings I used? It’s not a problem. Just use something spicy, and something sweet. Curry could replace the chili, or cinnamon could replace the ginger. The soy sauce could be left out or replaced with a pinch of salt. If you’re out of – or don’t like – honey, white or brown sugar should work.

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