Ancho chili powder has a kick, so for sensitive palates, substitute chili powder, which is much milder. Serve with a dollop of sour cream to cool things off.
A New Orleans-style spice rub jazzes up swordfish steaks without adding fat. For cooler tastes, cut chili powder in half.
Espelette chili powder is a quintessential spice found in the Basque region of Spain. A good substitute is a combination of sweet and smoked paprika and cayenne pepper, which we've used here.
This thick, rich, colourful chili is full of flavour. Butternut squash and corn add a touch of sweetness that offsets the mild heat from the chili powder. Serve with crumbled queso fresco (a Mexican cheese), sour cream and fresh cilantro.
Rainbow trout is a perfect quick-cooking fish. When it's seared, the tender flesh—enhanced here by smoky, spicy chipotle chili powder—practically falls off the skin. Filled with colourful veggies, smoky lentils and a citrusy vinaigrette, this salad is a comforting meal served warm, and any leftovers make a light, refreshing lunch straight out of the fridge.
Shane Siddon from Notre Dame School submitted this recipe. For the vegetable stock, you can either use a canned vegetable stock, powder reconstituted or cooking liquid left over from mild vegetables, such as potatoes or carrots. To give this mild-flavour soup a Tex-Mex touch, cook 4 tsp (20 mL) chili powder with the onion and mushrooms.
This recipe takes only about 20 minutes from cooking the chicken to rolling up a family-pleasing supper.
Thinly slicing flank steak across the grain breaks apart and tenderizes the tough muscle fibres and ensures the steak cooks quickly. If you like, serve Cheddar cheese, avocado, tortilla chips and extra salsa on the side. Cost: $4.20 per serving
