Cinnamon and Ancho Chile Chocolate Bark

From Spices Inc.

We love testing recipes that have that 'sweet heat' - they start out sweet then finish with an unexpected, subtle warm heat.  Sweet chocolate, warm cinnamon and smokey Ancho hit the perfect combination. Add tart cranberries, cashews and pistachios and this treat will be the hit of the party! This is a recipe that also makes a great holiday gift!!

Ancho chiles are fruity, sweet, slightly smokey flavor with undertones of plum, raisin, tobacco and a slightly earthy bitterness. We used a good amount, 1 Tablespoon, but you can start with less and add more to your desired level of flavor.

Use high quality chocolate, it really does make a difference. Try to find nuts that are roasted, but not salted. Shelled pistachios will save time as well. There are several ways to melt chocolate, we used a double boiler. Click here for help and tips for melting chocolate.



Ingredients:

1 Tablespoon Ancho Chile Powder
1/2 teaspoon Ground Star Anise
3/4 teaspoon Ground Cloves
1 teaspoon Ceylon Cinnamon Powder
2/3 cup pistachios, shelled and chopped
2/3 cup cashews, chopped
12 ounces dark, bittersweet chocolate, cut into pieces
2 Tablespoons coconut oil
1/2 cup dried cranberries
1/2 teaspoon Sea Salt (omit if the nuts are salted)
Directions:

In a small bowl, add Ancho Chile Powder, Ground Star Anise, Ground Cloves and Ceylon Cinnamon Powder, mix to combine.
Line a baking sheet with parchment paper. Spread the nuts, cranberries and salt on the baking sheet.
Slowly melt 3/4 of the chocolate, remove from heat.
Add the remaining chocolate and coconut oil to the warm, melted chocolate.
Stir until chocolate and coconut oil are melted and combined
Add the ground spices and stir to combine.
Pour the chocolate onto the pan over the nuts and cranberries in an even layer. Use a spatula to spread the cocolate if needed.
Let cool to room temperature and move the baking pan to the refrigerator for 45 minutes until chocolate is set.
Break into large pieces and serve.
Remaining bark can be stored in the refrigerator.
Serves: 8

Nutritional Information (per serving):

Calories 429.1
Protein  6.6 g
Carbs 32.9 g
Fat 31.2 g
Sat Fat  15.5 g
Trans Fat  0.0 g
Fiber  5.9 g
Sodium 140.8 mg
Sugars 18.7 g

Dad's Chili Verde

This is my Dad's chile verde recipe.  He uses roasted Pueblo chilis he picks up during the Pueblo chili festival.  Here in Pennsylvania, I find chili poblanos work well, though I have to roast them myself.  Be warned, Pennsylvanians who like bland food - depending on the chili peppers, this recipe can be best for fire-eaters!

Roast garlic: Cut off stem of bulb, exposing cloves.  Drizzle with olive oil.  Roast at 375 degrees for about 20 minutes, until the garlic is buttery and slips out of its skin. DO NOT EAT ALL OF THEM BEFORE ADDING TO CHILI, especially on French bread with red wine.

Roast chilis: Drizzle chili peppers with olive oil, stick on grill or in oven at about 400 degrees, until skin blisters and blackens, but pepper is still tender.  Cool, then peel and chop.

Ingredients:
2 TBs olive oil
2 lbs boneless chicken cubed
1 large onion, chopped
10-12 chili peppers, roasted, peeled and chopped. Or use canned chili peppers. (keep in the seeds to ramp up the heat.)
1 chopped fresh jalapeño (keep in the seeds to ramp up the heat.)
4-5 roasted garlic cloves
1 tsp dried oregano
1/2 tsp cumin
1 bunch cilantro
2 18 ounce cans tomatillos, drained and chopped
2 large red tomatoes, chopped
14 ounces chicken broth
coarse salt and fresh pepper to taste

1. In large pot, heat oil over medium heat.

2. Brown chicken.  Add onion and cook, stirring often, until onions are translucent.

3.  Add roasted peppers and jalapeño, garlic, oregano, cilantro and cumin. Cook and stir 2 minutes.

4. Add tomatillos and chicken broth and boil. Reduce heat and simmer, stirring occasionally, 45 minutes to an hour, or until meat is tender.

5. Season with salt and pepper.  Serve with sourcream and thin slices of jalapeños, if desired.

Serves 4-6.

Mushtaq's Dal with Zucchini

Ingredients:
  6 ounces pink lentils - 3/4 Cup. They sell 'em at Bloom Naturally.
  2 medium zucchini, cut into cubes
  1 small onion, chopped
  3-4 large garlic cloves, chopped or sliced
  1/4 tsp. ground tumeric
  1/2 tsp. ground cumin
  Salt and chili pepper - preferably green chili, but ground or crushed chili can be substituted.

Heat oil in saucepan over medium heat. Add onion and garlic, sauté 2 minutes.

Add tumeric and cumin, stir for one minute.

Add zucchini, stir for 2 minutes.

Add lentils. Cook for a minute or two, then add 1 1/2 C water.  Bring to boil.

Lower heat, cover and simmer 5 minutes, or until lentils and zucchini are tender. You can use less water  or more, depending on if you want your dal thick or soupy.


Sizzling
Here's how to add extra pizzaz.

Ingredients:
  1/2 small onion
  2 cloves sliced garlic
  2 dry chilis.

Heat oil in a deep pan. Add the above ingredients. Fry.

When onion slices are brown, add to to the dal. Be careful - it might spatter when it hits the lentil.

Mushtaq's Chat Masala

Ingredients:
  1 pound of chickpeas. (If dry, wash and soak in warm water for an hour, then boil until cooked.)
  2 TB vegetable oil
  1 small onion, chopped
  1 C colored pepper, chopped
  4 large garlic cloves, chopped or sliced
  1/2 tsp. ground tumeric
  1/2 tsp. ground cumin
  1 inch of fresh ginger root, grated, or ginger powder
  2 inches of cinnamon stick or a pinch of cinnamon powder
  1 medium tomato, diced
  1/2 lemon or 2 TB lemon juice
  A few strings of cilantro leaves, chopped
  Salt and chili pepper, preferably green chili, but ground or crushed chili can be used.

Preparation:
  Heat saucepan until water drops evaporate.  Add oil and heat. Add onion, peppers and garlic, sauté for 2 minutes.
  Add spices and chickpeas, stir for a minute or two.
  Add 1 C water. Bring to boil, then reduce heat, cover and simmer until chickpeas are tender.
  Add tomato. Stir occasionally.  Turn heat off, add lemon juice and sprinkle on cilantro.