Kichadee

My cousin, Bri P., introduced this recipe to me. She says it is one of her staple foods. It was tasty and hearty. Here is my version.

Ingredients:

• 2 cups cooked brown rice (about 1 cup uncooked)
• 2 cups cooked red lentils (about 3/4 c. to 1 c. uncooked)
• 2-3 c. finely chopped sweet potato
• 2-3 c. finely chopped kale (if you want it less chewy pull it off the stem first)
• 2 carrots, peeled and diced
• 1/4 c. butter or ghee (clarified butter)
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 1 tsp. fennel seeds
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 3/4 tsp salt
• 1 tsp lemon juice

Directions:

1.  Get the rice and red lentils cooking in separate pots, according to the directions on their packaging. 
2. Brown spice seeds in the butter or ghee for a few minutes. Add the powdered spices. Then add all the veggies and stir till combines. Saute with the lid on, occasionally stirring, until veggies are soft and cooked through. 
3. Combine the cooked rice, cooked lentils, into the veggie mixture. Add salt and lemon juice and mix well. Let sit 10 minutes and then serve.

Notes about this recipe:

• You can also add fennel powder in with the spices, I just couldn't find it at my grocery store.
• If you want to try making your own ghee use 1/4 lb butter, unsweetened and unsalted. Heat over medium heat until fat separates on top and bottom. Continue at a gentle boil until a large mid portion is clear (about 20 min.) Strain with superfine mesh into a mason jar.
• With the spices you can go up to 2 Tb. depending on how spicy/flavorful you want it.

Curried Sweet Potato and Lentil Soup Adaptation

Since my last post I've had a chance to try out the soup recommended by Jessie at Prevention.com.

I made some adaptations when I tried it out. And when you adapt a recipe then you can post it without copyright issues.

Ingredients:

• 2 Tb olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 Tb fresh ginger, minced
• 2 Tb curry powder
• 1 tsp salt
• 1/2 tsp black  pepper
• 2 roma tomatoes
• 1 c. dried lentils
• 1 quart water
• 14 oz rice milk
• 2 tsp imitation coconut flavoring
• About 3 c. small chopped sweet potato
• 3/4 c. green beans, cut into thirds
• 1/2 c. chopped cilantro

Directions

1. Heat oil in a saucepan over medium heat. Add onions and cook till soft about 3-5 min. Add garlic and ginger and cook 1 more min. Stir in curry powder, salt, and pepper. Cook 1-2 more minutes, till fragrant. 
2. Mix the imitation coconut flavoring into the rice milk. 
3. Stir in tomatoes, lentils, water, and rice milk/coconut mixture. Bring to a boil. Partially cover and reduce heat. Let simmer about 15 min.
4. Add potatoes and cook 10 more min.
5. Stir in green beans, cover completely and let cook another 10 minutes till lentils and potatoes are soft. Add cilantro and serve.

Notes about this recipe:

1. You can just use coconut milk in place of the rice milk/coconut extract mixture if you'd prefer.

Curried Sweet Potato and Lentil Soup

 This recipe was sent to me by Jessie K. She said had to share it because it "is just that good." Sadly, the content is copyrighted and I have been waiting for over a month to get permission to post it. In the meantime, please head over to Prevention.com to check out this delicious soup!

Sweet Potato Cookies

 

I adapted this from a pumpkin chocolate chip cookie recipe my sister gave me in an attempt to use a left over Thanksgiving sweet potato, and I'm sure glad I did. Moist. Delicious. Enough said.

Ingredients:

•  1 c. cooked and mashed sweet potato (one small sized one did it for me)
• 3/4 c. loose brown sugar (not packed)
• 1/2 c. applesauce
• 1 egg
• 1 c. white flour
• 1 c. wheat flour
• 2 tsp baking powder
• 1 heaping tsp cinnamon
• 1/2 tsp salt
• 1 tsp milk
• 1 tsp baking soda
• 1 tsp vanilla
• 1 c. chocolate chips

Directions:

1. Preheat oven to 375 degrees. Dissolve baking soda in the milk. Set aside.
2. In a large bowl add sweet potato, sugar, applesauce, and egg. Stir till mixed.
3. Add flours, baking powder, cinnamon, salt, and baking soda mixture into the wet mixture. Mix well. Add vanilla. Mix well.
4. Stir in the chocolate chips.
5. Spoon onto ungreased cookie sheets. Bake for about 10 minutes.

Notes about this recipe:

1. I tried adding marshmallows to a few of them during the last 2 minutes of cooking. They were good, but they honestly didn't need them so I did the rest of the cookies without them.
2. If you really want to make them healthy, try adding raisins, craisins, or chopped dates instead of chocolate chips.

Sweet Potato Veggie Burgers

(Photo from  LunchBoxBunch.Com)

This recipe was sent in by Vanessa H. She found it at LunchBoxBunch.Com. 

Ingredients:

• 2 cans cannellini white beans, drained
• 1 large sweet potato, baked/peeled/mashed (about 2 cups)
• 2 Tbsp tahini
• 2 tsp maple or agave syrup
• 1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
• 1/4 cup wheat flour
• optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
• salt to taste if needed
• plentiful Panko crumbs
• safflower oil for pan
• burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:
1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.
makes 7-8 large patties
Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy. 


Notes about this recipe:
1. This recipe makes TON, so I would cut it in half.

Sweet Tater Black Bean Burgers

(Picture from Edible Perspective.)

This recipe was suggested by Lydia W. She found it at Edible Perspective. (Take a peak over there if you like having picture steps to go along with your recipes.)

Ingredients:

• 15oz black beans, drained and rinsed
• 3c cubed sweet tater, cooked and skin on [~1.5lbs]
• 1/2c frozen or fresh corn
• 2/3c finely chopped onion [1/2 medium onion]
• 2 large garlic cloves, finely minced
• 1/2c cooked quinoa
• 6T rolled oats, partially ground
• 2T sunflower seeds
• 1/2t salt
• black pepper
• 1t cumin
• 1t oregano
• 1/4t coriander
• 1t chili powder
• 1/4t cayenne [optional]
• 1T olive oil 

Directions:

1. Preheat your oven to 375* once you finish cooking the quinoa + potato.
2. Mash half of the beans in a bowl until paste-like.
3. Add in the rest of the beans and give a very light stir/mash to combine.
4. In a large bowl, mash the sweet tater.  Each cube should be mashed, but you don’t want it creamy.
5. Stir in the salt, pepper, oregano, coriander, chili powder, cayenne [if using] and olive oil, until combined.
6. Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined.
7. Taste, and adjust seasonings to your liking.
8. Form into balls, between your hands and flatten into 1/2”-3/4” thick patties.  This should make 8 medium/large patties.
9. Place on a pan lined with parchment paper [or lightly greased pan] and bake on each side for 15min, flipping once, half-way through.
10. Remove from oven and serve! 

*If you want to refrigerate or freeze them, let fully cool on a cooling rack.  Place in a sealed container for the fridge, or wrap in saran, then foil, then in a bag for the freezer.  If reheating a frozen burger, let it thaw completely.  Re-heat in a greased pan, over medium heat for ~3-5min per side, until hot throughout.
*To make the ground oats – Pulse your blender on + off, until you have the consistency about half way to flour.
*Instead of ground oats, feel free to sub – millet flour, oat flour, quinoa flour, whole wheat flour, etc.
*To pan cook – Heat a pan to medium and lightly grease.  Cook on each side for 5-8min, flip + cook another 5-8min until golden brown.
*For the grill – Bake burgers for 15min on one side, flip burgers once and bake another 10min.  While baking, preheat your grill slightly above medium [~350-375*]  Grease the grates and cook burgers for ~3min per side.

Yields 8 burgers

Notes about this recipe:

1. Left out oil, sunflower seeds & corn.
2. Added some liquid smoke.

Sweet Potato Minestrone

This recipe was submitted by Katie M. She found it at Allrecipes.com. She says she and her husband have been "LOVING" it and that it makes plenty for leftovers.

Ingredients:

• Olive oil
• 1 large onion
• 3 celery stalks
• 3 Tablespoons Italian Seasoning
• 1/2 teaspoon Thyme
• salt and pepper to taste
• 2 cans (28 ounces total) diced tomatoes
• 5 1/2 cups vegetable broth
• 2 large sweet potatoes, peeled and diced
• 3 large carrots, diced
• 8 ounces green beans, cut
• 6 cloves garlic, minced or pressed
• 1 can pinto beans, drained and rinsed
  

Directions:

Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat and simmer, stirring occasionally, until vegetables are tender, about 30-40 minutes. Add pinto beans near the end.

Notes about this recipe:

I might try garbanzo beans, or some other white bean next time as I think the flavors might go well together.

Crispy Quinoa Cakes

I found this recipe at Vegetarian Times. Super super delish. My hubby gave it 2 big thumbs up. The website recommends serving them with Roasted Red Pepper Sauce, although I didn't try it.
Ingredients:

• 1 large egg
• 2 Tbs. all-purpose flour
• 1 1/2 Tbs. tahini or nut butter
• 1 1/2 tsp. red or white wine vinegar
• 1 1/2 cups cooked quinoa
• 1/2 cup finely grated sweet potato
• 1/2 10-oz. pkg. frozen spinach, thawed and squeezed dry
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped nuts, optional
• 2 oz. crumbled feta cheese, optional
• 2 Tbs. finely diced onion
• 1 Tbs. chopped fresh parsley or cilantro
• 1 clove garlic, minced (1 tsp.)
• 1/2 tsp. salt

Directions:

Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine egg, flour, tahini, and vinegar in bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.

Notes about this recipe:

1. I used margarine instead of tahini or nut butter.
2. I used water instead of red or white wine vinegar.
3. I only used 1 cup of quinoa because I felt like 1 1/2 was a lot and I wanted the other flavors to stand out.
4. I did not use the cheese or nuts, but I imagine adding both is probably delish.
5. I tried to flip one of them 1/2 way through the cook time, but it just crumbled so I didn't flip the others.
6. I greased my pan before putting the quinoa cakes on it.
7. I believe that the best part of these cakes was the sun dried tomatoes (but that could be because I LOVE sun dried tomatoes). I used some homemade ones with rosemary and other herbs.

I served this up with a veggie and fruit side, along with some wheat bread.

Sweet Potato Smoothie

Are you ready for this? I didn't have any spinach or kale (staples when I'm making green smoothies) but I did have some baked sweet potatoes that needed to be eaten. I made my husband try and guess my "secret ingredient" and he couldn't figure it out AND he liked it. The sweet potato flavor was masked by my fruit (not that you need to mask it's flavor...they are so tasty on their own).

Ingredients:

• About 16 oz of liquid--1/2 water, 1/2 apple juice
• 1 1/2 cooked sweet potatoes
• 2-4 Tb. milled flax seed
• 8-10 frozen strawberries
• 1/2 banana

Directions:

Put the liquid and sweet potato in the blender, blend for about 30 seconds. Then add milled flax seed, strawberries, and banana. Blend until smooth. Enjoy!

Notes about this recipe:

1. If you want less of a fruity flavor add less strawberries.
2. I only added 1/2 of my banana because it was really ripe. Ripe bananas can become flavor hogs, just FYI.
3. You don't have to add flax seed. I do because it is so good for you. I'll do an FYI post on it soon.

Black Bean and Sweet Potato Chili

This recipe comes from Good Life Eats. Very delicious and filling (my husband even said so himself).

Ingredients:

• 1 1/2 onions, chopped
• 3 cloves garlic, minced
• 1 poblano pepper, diced (deseed if you like)
• 1 tablespoon olive oil
• 1 1/4 teaspoons cumin
• 1 tablespoons chili powder
• 15 ounces crushed tomatoes
• 8 ounces vegetable broth
• 1 teaspoon Morton Season All Seasoned Salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 large carrot, peeled and diced
• 2/3 cup diced sweet potato
• 1 cup frozen corn
• 37.5 ounces canned black beans, drained but not rinsed
• 1/2 cup fire roasted salsa
• 2 bay leaves
• 14 ounce can petite diced tomatoes
• 1 1/4 teaspoon cornstarch
• toppings for serving: Monterrey jack cheese or feta and cilantro

Directions:

Heat the olive oil in a large pot over medium high heat. Add the diced onion and saute for 5 minutes, until tender and golden. Add the garlic and poblano pepper and saute another minute, until fragrant. Add the cumin and chili powder and saute another 2 minutes.

Lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. Add the remaining ingredients except the cornstarch and toppings.

In a small bowl whisk together the reserved 1/4 cup of broth and the cornstarch until smooth. Pour the cornstarch slurry into the chili pot. Stir until well mixed. Bring chili to a boil for 2 minutes and then lower heat to low. Simmer over low heat uncovered for one hour. Then, simmer covered with a lid for 30 minutes.

Serve topped with your choice of toppings.

Notes about this recipe:

1. I served it up with cornbread muffins (using 1/2 wheat and 1/2 white flour).
2. I didn't used crushed tomatoes, I used chili ready diced tomatoes.
3. I just used 1 whole sweet potato (which was a little more than 2/3 c.), and I only used about 28 oz of black beans (about 1 1/2 cups).
4. I cut the chili powder in half, and it was still a tad spicy so next time I might only use 1/2 of the poblano pepper or 1/2 the salsa (I had used a medium spice salsa).

Cinnamon Fried Sweet Potatoes

Ingredients:

• 1 sweet potato, peeled and diced
• 1 1/2 to 2 Tb olive oil
• 3/4 tsp to 1 tsp cinnamon

Directions:

Heat oil and cinnamon in pan over medium heat. Add the sweet potatoes and stir until all potatoes have been coated with oil/cinnamon mixture. Cook until soft.

Sweet Potato Enchiladas

This recipe was shared with me by my sister-in-law, Crystal, and I tried it out using some of her adaptations and some of my own adaptations. The original recipe comes from Mindika Moments.

Ingredients:

• 2 large sweet potatoes
• 4 oz cream cheese
• 4 or 5 green onions, chopped
• 2 tsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. oregano
• 1 tsp. salt
• 1 tsp. pepper
• About 14-15 oz of cooked black beans
• About 12-15 corn tortillas
• 1 19oz can red enchilada sauce
• Shredded cheese (any kind you prefer, and as much as you prefer)
• Optional toppings--sour cream, cilantro

Directions:

1. Bring a large pot of water to boil. Peel and cut sweet potatoes into big chunks. Cook until tender (around 15-30 min.).
2. Meanwhile, chop green onions. Combine all the spices in small bowl. In a separate, larger bowl place the 4 oz. of cream cheese.
   
3. When sweet potatoes are done, drain and add to the cream cheese. Mash together.
4. Add the green onions, spices, and black beans to sweet potato mixture.
   
5. Preheat the oven to 350 degrees. Grease your 13x9 baking dish.
   
6. Put a scoop of filling into a corn tortilla, along with about 1 Tb of red enchilada sauce and a sprinkle of cheese. Close and place seam down in the baking dish. Repeat with each tortilla until there is no more room in your dish for more enchiladas.
7. Pour remaining red enchilada sauce over all the enchiladas, and then sprinkle with cheese.
8. Bake for about 45 min (or until the enchiladas are bubbling and the cheese is beginning to brown).
   

Notes about this recipe:

1. I made half of mine without cheese and it was still yummy!
2. I had extra filling, so depending on how much filling you put in each enchilada you may want to grease another baking dish to cook the extras.
3. In the future I may try adding corn to the filling as well, just to see what it would taste like.
   

FYI: Sweet Potatoes and Yams

Top: Sweet Potato
Bottom: Yam

What is it?

Sweet potatoes are a large, starchy, sweet-tasting root vegetable. It is believed that they originated in Central and South America, but they are grown in various parts of the world as well. Sweet potatoes can have a pale, thin, light yellow skin with yellow flesh OR darker, thicker orangy-reddish skin with orange flesh. (This latter sweet potato is sometimes called a yam by mistake.)

Yams are also a root vegetable. They are quite large and are usually between 5.5-11 lbs but can get up to 7 feet long and 150 lbs. They originated primarily in Africa and Asia. Yams have a brown or black skin and the flesh can be off-white, purple, or red.

Why should I eat it?

Sweet potatoes...

• are low in calories.
• have no fat.
• are rich in beta-carotene and potassium. (These nutrients help protect against heart attack and stroke, and maintain fluid & electrolyte balance in body cells.)
  
• rich in complex carbohydrates.
• rich in dietary fiber.
• have vitamin C and B6.

Yams...

• are high in vitamin C and B6, potassium, and maganese.
  
• are rich in dietary fiber.
• are low in saturated fat and sodium.
• have a lower glycemic index than potato products (this means they can provide a more sustained form of energy).
  

What should I know about using it?

Sweet potates--

• Bruised sweet potatoes deteriorate more quickly than unbruised (so beware of bruises when buying them)
• When sweet potatoes begin to go bad, throw the whole thing away because it will infiltrate the taste of the whole potato.
• Store sweet potatoes in a dry, dark, and cool place. If stored correctly they can last up to 3-4 weeks. If not stored in ideal conditions, use them within a week of purchasing.
  
• Don't refrigerate sweet potatoes.
• Cooked sweet potatoes can last 4-5 days in the fridge.

Yams--

• Same as the sweet potato list, except that they can last for 2-3 days in the fridge after being cooked.
• A true yam will most likely be sold in chunks sealed in plastic wrap.

Information and pictures from:

• http://homecooking.about.com/od/howtocookvegetables/a/sweetpotatodiff.htm
• http://homecooking.about.com/od/foodstorage/a/swpotatostorage.htm
• http://homecooking.about.com/od/foodstorage/a/yamstorage.htm
• http://en.wikipedia.org/wiki/Sweet_potato
• http://en.wikipedia.org/wiki/Yam_%28vegetable%29
  

Mexican Sweet Potato Quinoa Salad

This recipe (and photo) is from Good Life Eats, from a guest blogger Allison of Some the Wiser.
 

Ingredients:

• 1 cup uncooked quinoa
• 2 medium sweet potatoes (about 1 pound)
• 1 red bell pepper, cored, and diced
• 3 tablespoons minced green onion
• 1 cup sliced black olives
• 1 avocado, diced
• 1/4 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon chipotle chili powder (or to taste)
• 1/4 cup minced fresh cilantro
• 1/2 cup diced cherry tomatoes for garnish
• salt
• freshly ground pepper

Directions:
Combine quinoa with a large pinch of salt and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally until until the grain is tender. If there is some water remaining, carefully strain the quinoa. Let cool slightly.
Meanwhile, peel the sweet potatoes and dice into 1/2 inch or smaller pieces. Cover with water in a medium saucepan, add a pinch of salt, and bring to boil. Cook until tender, approximately 15 minutes. Drain well and cool slightly.
Toss together the potatoes, quinoa, bell pepper, onion, olive, avocado, and cilantro. Whisk the oil, lime juice, and chili powder together then toss the salad with the mixture. Taste and adjust salt and pepper seasonings. Garnish with cilantro and grape tomatoes. Serve warm with tortilla chips.
Note: If you have a baby, six months or older, at home, this makes delicious baby food too! Reserve a small portion of cooked quinoa and cooked sweet potatoes. Puree with one or two tablespoons of milk and serve.
Notes about this recipe:
1. I would get the sweet potatoes started first, and then start the quinoa.
2. I personally LOVE avocados and the black olives and cilantro were yummy too, so next time I'm adding in a 2nd avocado, increasing the black olives to 1 1/4 c, and increasing the cilantro to 1/2 c.
3. I used regular chili powder and I couldn't even taste it. Next time I will be adding about a 1/2 tsp. to see if that takes it up a notch on the flavor scale.
4. We ate this on flour tortillas instead and I thought it was delish this way. I'm sure the chips are good too.
5. I opted for diced fresh tomato instead of the cherry tomatoes. Next time I think I'll make pico de gallo for added flavor.
6. Both my hubby and I felt it needed a little extra something, but we couldn't put our finger on it. So when you make it, let me know what you think and what you would add.

Sweet Potato Chili with Cornmeal Dumplings

This recipe is adapted from the recipe Sweet Potato Chili Bake, found on my friend, Whitney's, blog. The original recipe is from the Taste of Home.

Ingredients:

Chili:

• 2 cups cubed peeled sweet potato
• 1 medium sweet red pepper, chopped
• 1 tablespoon olive oil
  
• 1 garlic clove, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups vegetable broth
• 1 can (15 ounces) black beans, rinsed and drained
• 4-1/2 teaspoons brown sugar
• 3 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

Cornmeal Dumplings (from Better Homes and Gardens):

• 1/2 cup all-purpose flour
• 1/2 shredded cheddar cheese (optional)
• 1/3 cup yellow cornmeal
• 1 tsp baking powder
• dash of black pepper
• 1 beaten egg
• 2 Tbs milk
• 2 Tbs cooking oil

Directions:

• In a large stew pot, saute sweet potato and red pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the tomatoes, broth, beans, brown sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
• Meanwhile, prepare cornmeal dumpling batter. In a medium bowl stir together the flour, cheese, cornmeal, baking powder, and pepper. In a small bowl combine the egg, milk, and cooking oil; add to flour mixture, stirring with a fork just until combined.
• Drop cornmeal dumpling batter into simmering chili (about 6-8 dumplings). Cover for 10-12 minutes, and do not open until the time is up. Dumplings are done when a toothpick inserted near the center comes out clean.
• Serve with optional toppings, if desired.
  

If you want to do it the according to the original recipe, cook your chili in an oven-proof Dutch oven. Prepare 1 package (6-1/2 ounces) corn bread/muffin mix according to the package and stir in 1/2 cup shredded cheddar cheese (optional). Drop by tablespoons over chili. Cover and bake at 400 degrees for 18-20 min. or until a toothpick inserted near the center comes out clean.

Notes about this recipe:

1. I like to cube my sweet potatoes pretty small, but that's just my preference.
2. I didn't have vegetable broth, so I opted for chicken broth this time. It turned out fine, but would be more veggie friendly with the vegetable broth.
3. I didn't plan ahead enough for my dried black beans to be used, so I used a can of red beans instead. Tasted great. I have a feeling you could use any kind of your favorite beans and it would still be yummy.
4. Whitney notes that she didn't have chili powder, so instead she used 1 1/2 tsp of ground red pepper. She said it was good but spicy.