Ingredient List 3 scallions, chopped 4 large garlic cloves, chopped 1 small onion, chopped 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded 1/4 cup fresh lime juice 2 tablespoons soy sauce 3 tablespoons olive oil 1 1/2 tablespoons salt, 2 teaspoons black pepper 1 tablespoon packed brown sugar 1 tablespoon fresh
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The chill of fall has, on occasion, a way of inspiring a curious lethargy. (Stay in bed alittle bit longer. Watch just one more episode of the sitcom de jour. Exercise tomorrow? Yeah, tomorrow.) Even making food can feel chore-like, so we whipped up—literally, in a blender—a soup that’s far from taxing to prepare and whose leftovers stand to
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  serves: 12-14 Ingredients 1 butternut squash 1 yellow onion 2 cups cooked black beans 1 jalapeno 4 cloves garlic 2 tsp cumin, chili powder, oregano 2 cups shredded Monterey jack cheese 2 cups shredded cheddar cheese 24 corn tortillas 2 Qts dried guajillo peppers ½ cup tomato paste salt and pepper to taste Sour
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Step by Step Photos Dice the onion and mince the garlic. Add both to a large pot along with a little olive oil. Cook for a couple of minutes over medium heat, or until they begin to soften. Add the ground beef and continue to cook until it is completely browned. Next add the chili
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Hands on time: 15 minutes Total time: 30 minutes This is a simple, light, and crave-able way to quickly marinate beef with authentic South East Asian flavors and grill up quickly with tons of flavor.  It can simply be served with steamed seasonal vegetables and either brown or jasmine rice, rice noodles or a simple
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