Habaneros are cholesterol-free. Contain NO saturated fat. They are low in calories and sodium but high in fiber.
This is one of those recipes where you’re just gonna have to trust me. What am I talking about? Uh, well, you’ll find out when you read the ingredient list.
Ingredients: the salad (this is a main course my friend, and this is a meat eater talking)
1 habanero diced
1 cup quinoa
2 to 3 cups potatoes
1 pound green beans (not the canned kind, what are you thinking??? cut them up too)
2 cloves of garlic unpeeled
2 tablespoon olive oil
1 cup stemmed kale (chopped)
3 scallions, chopped
1 avocado, sliced
1/4 cup red wine vinegar (no other kind works)
1/4 cup olive oil
2 teaspoons dijon mustard
1/4 teaspoon salt
Turn that oven on the 400 and line your baking sheet with parchment. Toss the hab, green beans, potatoes and garlic cloves in the oil and add some salt and pepper.
Cook for 15-20 minutes (check them at 10) and flip them. Cook until the potatoes are brown and beautiful and cooked through. Cook the quinoa (follow the directions on the bag).
Make the dressing by combining all the ingredients and whisking, then add the garlic (peeled first) and squish it into the dressing.
Add everything else to the bowl, serve warm, then write me a letter telling me how now you love Kale.
Habaneros are grown in Costa Rica, Belize, Texas and California. The most come from Mexico’s Yucatan Pennisula where 1,500 tons are harvested each year!
In the Caribbean they say the best hot sauce is the one that burns a hole in the tablecloth.
In 1722 Dominican priest Francisco Ximenez declared that the habanero was so hot that it would “make a bull unable to eat!”
Although the name suggests they are “from Havana,” Habanero peppers are believed to have originated in the Caribbean and/or South America.
2 Tablespoons Olive Oil
2 Medium Shallotts, chopped
5 Habaneros, chopped (or more, how brave are YOU?)
1 Green Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 Red Bell Pepper, chopped (see the color thing we’re gong for)
4 Cloves of Garlic, minced
2 Teaspoons Ground Cumin
1 Can of Red Kidney Beans, drained
1 Can of Cannellini Beans, drained
1 Can of Black Beans, drained
1/2 Chipotle Pepper
2 28oz Cans of crushed
Heat 2 tablespoons of olive oil in a saucepan and add onion and bell peppers. Cook 10 minutes. Add garlic, cumin, and habaneros, cook for 5 more minutes. Add everything else, bring to a boil, then simmer for 30 minutes. Feel the heat my friend. Feel the heat.