Cook with Chili

Kick your meals up a notch

You don’t have to be a heat freak to enjoy eating chili peppers since their “spice” levels vary greatly—enough to suit all tastes. It’s time to bring the heat into the kitchen—start with these recipes!

Alive Magazine

Grilled Chili Tofu Steaks with Quinoa

Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into an exciting dish.

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Servings: 4

Course: dinner, entree, Lunch

Ingredients Method

Ingredients

  

• 2 12oz packages extra-firm tofu
• 1 shallot chopped
• 2 large garlic cloves minced
• ¼ cup minced fresh ginger root
• 1 habanero chili minced
• 1 tablespoon fresh thyme
• ½ teaspoon salt
• ½ teaspoon ground allspice
• ¼ teaspoon pepper
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• Zest of 1 lemon
• 1 cup orange juice
• 1 cup quinoa

Method

 

1. Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of paper towel. Place another cutting board or other flat object on top and press gently to extract excess liquid from tofu. Turn tofu blocks on their sides and slice in half lengthwise.
2. In large shallow container, whisk together shallot, garlic, ginger root, habanero, thyme, salt, allspice, pepper, olive oil, maple syrup, lemon zest, and orange juice. Add tofu, and chill for at least 2 hours, or up to overnight, flipping once.
3. Into medium saucepan, place quinoa, a couple pinches of salt, and 1 3/4 cups water. Bring to a boil, reduce heat to maintain a light simmer, and cook, covered, until quinoa is tender and water has absorbed, about 12 minutes. Remove from heat and let pot sit, covered, for 5 minutes. Fluff quinoa with fork.
4. In charcoal grill, build a medium-hot fire, or heat gas grill to medium-high and grease grill grates. Remove tofu from marinade and reserve marinade. Grill tofu slabs until golden and grill marks appear, about 4 minutes per side. Giving tofu a 90-degree turn halfway through cooking each side will produce a nice cross-hatch pattern. Slice each grilled tofu piece into 2 triangles. Alternatively, in large skillet over medium-high, heat 1 Tbsp oil. Add tofu to pan and sear until golden and crispy, about 3 minutes. Flip and heat until golden and crispy on other side.
5. Into small saucepan, place marinade and bring to a gentle simmer and heat for 2 minutes.
6. Divide quinoa among serving plates and top with tofu pieces. Drizzle on habanero sauce.
7. Enjoy!

Alive Magazine

Minty Chili Pea Soup

This brightly colored soup for chili lovers is the perfect way to welcome back warmer weather. Looking for a little less heat? Substitute serrano pepper with jalapeño.

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Servings: 4

Course: dinner, entree, Lunch

Ingredients Method

Ingredients

  

• 1 tablespoon grapeseed oil or sunflower oil
• 1 leek, white or light green part thinly sliced
• ½ teaspoon salt
• ½ pound new potatoes quartered
• 2 garlic cloves chopped
• 2 serrano chili peppers seeded and chopped
• ¾ teaspoon ground coriander
• ½ teaspoon pepper
• 4 cups low-sodium vegetable broth
• 3 cups fresh shelled or frozen peas
• 1 cup fresh mint
• Juice of ½ lemon

Method

 

1. In large saucepan, heat oil over medium heat. Add leek and salt; cook until softened, about 5 minutes, stirring regularly. Add potatoes and garlic; heat for 3 minutes. Add serrano pepper, coriander, and pepper; heat for 1 minute.
2. Add broth to pan. Bring to a boil and simmer over medium-low, covered, until potato is tender, about 15 minutes. Add peas and continue heating until they are tender, about 5 minutes. Stir in mint and lemon juice. Using blender or food processor, puree soup in batches if necessary. Thin with additional broth or water, if needed. Ladle into each of 4 bowls.
3. Enjoy!

Alive Magazine

Salmon Burgers with Mango-Thai Salsa

These Asian-inspired salmon burgers won’t leave you missing the beef or the bun. Keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night.

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Servings: 4

Course: dinner, entree, Lunch

Ingredients Method

Ingredients

  

• 1 pound skinless salmon
• 1 large egg
• ½ cup panko bread crumbs
• 2 garlic cloves minced
• 1 tablespoon low-sodium soy sauce or tamari
• ⅓ cup basil
• Zest of 1 lime
• Juice of ½ lime
• 2 teaspoons fish sauce
• 1 teaspoon sesame oil
• 1 teaspoon coconut sugar (or regular sugar)
• 1½ cups halved cherry tomatoes
• 1 cup cubed mango
• 2 green onions sliced
• 1 bird's eye chili pepper minced
• ⅓ cup chopped cilantro
• 1 tablespoon peanut oil or grapeseed oil

Method

 

1. In food processor container, place salmon, egg, bread crumbs, garlic, soy sauce, basil, and lime zest, and pulse several times until you have a chunky mixture. Form into 4 patties.
2. In large bowl, whisk together lime juice, fish sauce, sesame oil, and sugar. Stir in tomatoes, mango, green onions, chili pepper, and cilantro.
3. In large skillet over medium-high, heat oil. Place salmon burgers in skillet and cook for 3 minutes on each side, or until crispy on the outside but just barely cooked through in middle, to an internal temperature of 145 F (63 C). Alternatively, you can prepare the burgers on an outdoor grill over medium heat, making sure grill grates are well greased.
4. Serve salmon burgers topped with salsa.
5. Enjoy!

Recipes Provided by Alive Magazine