Best 3 Katys Dates With Ancho Chili Oil Recipes
Indulge in a culinary journey with our exquisite selection of date-based recipes, masterfully crafted to tantalize your taste buds. Discover the harmonious blend of sweet and savory in our Date and Goat Cheese Stuffed Chicken, where tender chicken breasts are filled with a delectable mixture of dates, goat cheese, and aromatic herbs, then baked to perfection. Experience the vibrant flavors of our Dates with Ancho Chili Oil, where plump dates are glazed with a tantalizing blend of ancho chili oil, honey, and lime juice, creating a symphony of sweet, spicy, and tangy notes. Satisfy your sweet cravings with our Date and Pistachio Biscotti, featuring a delightful combination of dates, pistachios, and warm spices, resulting in a crispy and flavorful treat. Embark on a culinary adventure with our Date and Almond Butter Smoothie, a refreshing and nutritious blend of dates, almond butter, banana, and milk, providing a wholesome start to your day.
Let's cook with our recipes!
VEGAN LENTIL CHILI
This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
- Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
- Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
ANCHO-RED PEPPER SAUCE
Steps:
- Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid.
- Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, peppers and ancho chiles and cook until the tomatoes soften and break down and the liquid thickens, 20 to 30 minutes.
- Let cool for about and carefully transfer the mixture to a food processor and process until smooth. Add the vinegar, honey, salt, pepper, to taste, and cilantro and pulse a few times just to combine. Transfer to a covered container and refrigerate until ready to use.
KATHY CASEY'S SASSY RED CHILI & CHIVE ROASTED POTATOES
These are not you typical 'Jo Jo's'! These roasted potatoes are made with big wedges of Russet potatoes and given some Spanish pizazz with chili powder & coriander.
Provided by Annacia
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F
- Cut each potato (washed and unpeeled) in half lengthwise and then cut each half into 3 long wedges, making 6 wedges per potato.
- In a small bowl mix together the salt, chili powder, coriander, pepper and chives. Set aside.
- In a large bowl whisk together the olive oil and sour cream. Add potatoes to bowl and toss to coat well.
- Sprinkle in the chili mixture and then toss again, coating potatoes evenly with spices. Place potatoes skin side down on a lightly sprayed baking sheet.
- Bake in the preheated oven for about 25 minutes or until lightly browned.
Nutrition Facts : Calories 292.1, Fat 8.6, SaturatedFat 1.8, Cholesterol 3.1, Sodium 926.6, Carbohydrate 49.9, Fiber 7, Sugar 2.5, Protein 6.1
Tips
- For the ancho chile oil, use dried ancho chiles that are pliable and not brittle. If they are too dry, they will not soften properly in the oil.
- Toast the ancho chiles in a dry skillet over medium heat until they are fragrant and slightly darkened, about 2 minutes per side. This will help to bring out their flavor.
- When making the dates, use a sharp knife to make a slit in each date. This will help the filling to adhere to the date.
- If you don't have a pastry bag, you can use a plastic bag with the corner cut off to pipe the filling into the dates.
- Chill the dates for at least 30 minutes before serving. This will help the filling to set.
Conclusion
These dates with ancho chile oil are a delicious and easy appetizer that is perfect for any occasion. They are also a great way to use up leftover dates. The combination of sweet and savory flavors is sure to please everyone.Here are some additional tips for making these dates:
- You can use any type of nut butter that you like. Peanut butter, almond butter, and cashew butter are all good options.
- If you don't have any ancho chile oil, you can use another type of chili oil or even olive oil.
- These dates can be made ahead of time and stored in the refrigerator for up to 3 days.
Enjoy!
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