Spicy Datil Pepper Gazpacho – Vegan Recipe

Old St Augustine Gourmet Snake Bite Datil Pepper Hot Sauce and Spicy Old St Augustine Gourmet Datil Zest with Fresh From Florida Orange, lemon, lime and pure ground datil pepper powder, are the perfect compliments to the last of the summer’s bounty  coming off the vines.  I love refreshing cold soups when it’s hot outside, and this year has been a scorcher.  It’s been in the 90’s with heat indexes over 100 degrees for days.  Definitely too hot to be outside for long unless you are in a pool or riding the waves at the beach.

My take on the Spanish Gazpacho soup is light and refreshingly spicy.  Traditionally gazpacho uses bread in the recipe along with milk or cream and higher quantities of olive oil.  You definitely don’t need the bread, and a little olive oil goes a long way. As for the cream, you don’t need it either.  To make this soup more creamy, you can add an avocado to the food processor along with the other vegetables, but it’s not necessary.

Loaded with tomatoes, cucumbers and bell peppers, it’s not only good, it’s good for you.  If you’re not lucky enough to have your own garden, all of these ingredients are easy to find at your local Farmer’s Market or grocery store.  Old St Augustine Gourmet Datil Zest and Snake Bite Datil Pepper Hot Sauce can be found here:  www.osagourmet.com.

Low cal, low fat, low sodium, vegetarian, vegan, and loaded with antioxidant goodness and vitamins and minerals from the  datil peppers and veggies, this soup is a powerhouse of helathy eating in a bowl.

Nutrition Facts:

Datil Peppers

  • Datil peppers and other hot peppers contain the chemical  capsaicin, which is an anti-microbial.  Anti-microbial agents kill or slow the spread of microorganisms.
  • Capsaicin provides pain relief when applied topically.  I don’t recommend rubbing your achy joints with hot peppers, but many over the counter pain relieving creams, gels and patches contain capsaicin.
  • Eating datil peppers can rev up your metabolism and suppress your appetite.
  • Datil peppers contain beta carotene and antioxidants that support your immune system and aid in fighting off colds and flu symptoms.
  • Capsaicin isn’t water soluble, so to put out the heat, drink milk, not water.

Tomatoes

  • The tomato (Solanum lycopersicum) is a fruit from the nightshade family native to South America.
  • Tomatoes are loaded with vitamin C, potassium, folate and vitamin K.
  • Botanically, tomatoes are classified as a fruit, they are usually thought of and prepared as a vegetable.
  • Tomatoes are a major dietary source of lycopene, and beta carotene, antioxidants which have been linked to many health benefits, including reduced risk of heart disease, chronic inflammation and cancer.

Cucumbers

  • Cucumbers belong to the same family as watermelons, squash and pumpkins.
  • Cucumbers are 95% water, making them a great choice for hydration on a hot summer day.
  • They contain fisetin, an anti-inflammatory flavonol that may play a role in brain health, and in some lab studies, has been shown to protect nerve cells from age related degeneration in mice.  It will be interesting to see how this plays out with humans.
  • Cukes contain lignans and phytonutrients called cucurbitacins, which may lower your risk of some cancers.

Bell Peppers

  • Use the red ones when you can.  Compared to green bell peppers, the red ones have more than 10 times more beta-carotene and 1 1/2 times more vitamin C.
  • Like tomatoes, bell peppers belong to the nightshade family.
  • Bell peppers are loaded with vitamin C, B6, potassium, folate, vitamin A and vitamin E.
  • They are rich in antioxidants: Lutein, which is good for eye health and Quercetin, which has been shown to be beneficial with heart disease and cancer.

If you want more heat, you can always take it up a notch by using Old St Augustine Gourmet Venom Datil Pepper Hot Sauce, with double the datil peppers of Snake Bite Datil Pepper Hot Sauce.  Or go for an even bigger burn by using Old St Augustine Gourmet Stinging Lizard Scorpion Pepper and Datil Pepper Hot Sauce.  It’s our newest sauce, and is loaded with garlicky goodness to compliment the datil peppers and scorpion peppers.  Whichever one you choose, you won’t go wrong.  It’s just a matter of how hot is too hot.  At my house we love it spicy!

Ripe, Juicy Tomatoes Fresh From The Vine!

When fresh, ripe, juicy tomatoes aren’t in season, Hunts no salt added tomatoes will work in this recipe.  I’ve tried a lot of canned tomatoes, and they’re definitely my favorite.  (Just so you know, I’m not getting any kickback or receiving any money for saying this.  However, if the Hunts people want to sponsor me, they can certainly bring it on!)

English cucumbers which tend to be seedless or have fewer seeds, are my favorites for this soup.  If you can’t find them, you can always scrape the seeds out of the regular cucumbers from the grocery store.  Always buy the freshest, organic produce you can find.  It  makes a tremendous difference in the flavor.  And be sure to wash all your produce to remove any dirt or germs.

I grow bell peppers along with datil peppers, but again, bell peppers are easy to find at any market.  To keep the color of the soup consistent, I used a red bell pepper in the recipe, but diced a yellow one for garnish to stand out and look pretty on top of the soup.  Presentation means a lot as you feast with your eyes as well as your taste buds.

Spicy Datil Pepper Gazpacho

Spicy Datil Pepper Gazpacho Made With Old St. Augustine Gourmet Datil Zest and Old St. Augustine Gourmet Snake Bite Datil Pepper Hot Sauce

Spicy Datil Pepper Gazpacho – Vegan Recipe

Prep TIme: 15-20 minutes plus 30 minutes for chilling

Cook Time:  No Cook Recipe

Serves:  Makes approximately 8 cups.  8 luncheon or 16 appetizer servings

Calories: approximately 70 per 1 cup serving

Ingredients:

  • 1/2 large English cucumber, peeled, and seeded if necessary, cut into 1/2″ slices
  • 1 large red bell pepper, stemmed and seeded, and cut into wedges
  • 2 pounds of ripe red tomatoes cut into wedges or 2 (14.5 ounce cans) Hunts No Salt Added Diced Tomatoes or 1 (28 ounce can) Hunts No Salt Added Diced Tomatoes
  • 1/2 large red or white sweet onion, quartered
  • 1 clove garlic
  • 3-4 Tablespoons red wine or sherry vinegar, to taste
  • 2 teaspoons Old St Augustine Gourmet Datil Zest
  • 1 Tablespoon Old St Augustine Gourmet Snake Bite Datil Pepper Hot Sauce
  • 2 Tablespoons freshly squeezed lime juice
  • 1 cup V8 Cocktail Juice or tomato juice (I use the no added sodium versions)
  • 2 Tablespoons Extra Virgin Olive oil, plus more for drizzling over soup if desired
  • Quartered cherry tomatoes, diced bell pepper, and diced cucumber for garnish
  • Torn fresh herbs for garnish, basil, chives, cilantro or green onions are all good
  • Freshly toasted croutons, if desired
  • Fresh lime wedges, if desired

Instructions:

  1. In food processor, using the blade attachment, or in a high-speed blender, add cucumber, bell pepper,  onion, garlic, vinegar, Old St Augustine Gourmet Datil Zest, Old St Augustine Gourmet Snake Bite Datil Pepper Hot Sauce and half of the tomatoes.  Blend until smooth.
  2. Transfer the blended mixture to a large mixing bowl.
  3.  In the food processor or blender, add the rest of the tomatoes, the V8 or tomato juice  and olive oil.  Blend until smooth, then pour into the large mixing bowl with the rest of the blended ingredients.
  4.  If you want a thinner soup, you can always add more V8 or tomato juice.  Another option is to pour the mixture through a fine mesh strainer to remove any larger particles.  I like my gazpacho a little thicker, but it’s all up to you.
  5. Cover bowl with plastic wrap or place in large covered container and chill in the refrigerator for at least 30 minutes or more to allow the flavors to meld.
  6. Garnish with diced cucumber, diced bell pepper, quartered cherry tomatoes and/or fresh herbs right before serving.
  7. Squeeze a fresh lime wedge over each bowl of soup if desired

**Unless you have a restaurant sized food processor like I do, you don’t want to overfill the bowl of the food processor or blender.  Otherwise, you will have a huge tomato mess all over yourself and your kitchen.  Work in batches as I suggest in steps 1 and 3.  Trust me on this one!  Cleaning up tomato goop off of your cabinets, and the floor is bad enough, but getting it out of your clothes and hair is even worse.

I hope you love this cool summer soup as much as I do.  And remember:

Stay Spicy!

Angela

Gourmet Datil Garlic Vichyssoise

Vichyssoise made with Old St Augustine Gourmet Datil Garlic Seasoning Blend in pretty pastel bowls

Vichyssoise. ( “vish-ee-swahz”) I just love the way that word rolls off your tongue.  It sounds so elegant and refined.  But don’t let the name fool you, this is such an easy to make soup, and it tastes as good as it sounds.  Vichyssoise is a thick soup made of leeks, onions, potatoes, cream and chicken stock.  Traditionally it’s served cold, but it can be eaten hot.

There are several theories, conflicting, of course, about how vichyssoise came to be.    There are those who believe it was invented in France, and others who say it was created in America.  Louis XV of France was deathly afraid of being poisoned, and would only eat something after numerous servants tasted his food without incident.  Legend is that by the time this soup arrived in front of Louis, it was cold, but since he liked it cold, and it was served that way from then on.  Julia Child is quoted as saying that vichyssoise was “an American invention,” credited to Louis Diat, a French chef at the Ritz Carlton Hotel in New York City.  Diat grew up near Vichy, France and named his soup Cream Vichyssoise Glacée, based on a leek and potato soup made by his mother and grandmother, to which he and his brother added cold milk to cool it off in the summertime.

Brand New – Old St Augustine Gourmet Datil Garlic Seasoning Blend

Old St Augustine Gourmet Datil Garlic Blend

Old St Augustine Gourmet Datil Garlic Seasoning Blend

Gourmet Datil Garlic Blend is brand new!  It’s the perfect combination of ripe, fruity Datil Peppers, garlic, onion, parsley and sea salt.  Gourmet Datil Garlic gets a kick of heat from the datil peppers, and a pungent taste of garlic that perfectly compliments almost everything.  Okay.  So it probably won’t go in a cake or pie, but you can sprinkle a little or a lot on meats and poultry, in soups, stews, salads and on sandwiches.  It’s amazing mixed with a little butter on French bread, on popcorn, or on vegetables.  In my last blog, I used it to blacken scallops.  Check out that recipe here:  https://datilpepperlady.com/2019/04/15/blackened-gourmet-datil-garlic-scallops/

Fun Facts about Vichyssoise:

  • In the movie Batman Returns, Alfred the butler serves Vichyssoise to Millionaire Bruce Wayne, who when he tastes the soup declares “It’s cold!”  Alfred very matter-of-factly responds “It’s supposed to be cold.”
  • Vichyssoise poisoning kills 52 nuns prepared by Sister Julia, Child of God in the Broadway musical Nunsense.  The premise of the play is that the remaining nuns decide to stage a musical to pay for the funerals of their dead sisters.
  • National Vichyssoise day is celebrated on November 18.
  • Renouned Chef Anthony Bourdain has stated that his lifelong passion for food began at age 9 when he was served Vichyssoise as a passenger on the Queen Mary.

Leeks and Potatoes

Fun Facts about Leeks:

  • Ancient Greeks and Romans thought leeks would cure throat ailments, and Roman Emperor Nero was said to eat leeks daily to improve his singing voice.
  • In the Middle Ages, girls in Europe placed leeks under their pillows in hopes of seeing their future husbands in their dreams.
  • Botanically, leeks are related to onions and are part of the allium family, although they are a stalk rather than a bulb.
  • Leeks are high in Vitamin K, Vitamin C, Vitamin A and manganese.  They are high in dietary fiber, calcium, iron  and magnesium.
  • A diet rich in allium vegetables like leeks, onions and garlic has been shown to reduce total cholesterol levels in the bloodstream as well as reducing LDL or “bad” cholesterol, while at the same time increasing HDL or “good” cholesterol levels.
  • Leeks are also believed to help prevent infections, prevent certain cancers, treat anemia, and combat free radical damage among other things.
  • Leeks contain a small amount of oxalate so people with oxalate kidney stones should check with their physician before consuming leeks.

To prepare leeks:

  • Trim away the root ends as well as the tough green ends.
  • Cut the leeks lengthwise from the stalk to the tip of the leafy green ends.
  • Using cold running water, carefully rinse the grit and dirt from between the layers of leek.  Alternately, place the root end in a bowl of cold water and swish around until all the dirt has fallen to the bottom of the bowl and the leeks are clean.
  • Drain thoroughly and pat dry with paper towels.
  • Leeks can be cut into rings or sliced lengthwise depending on the recipe.

This is a wonderful vegetarian recipe, that can become a Vegan treasure by leaving out the cream and using vegetable stock instead of the traditional chicken stock..  Originally made with heavy cream, I reduced the calories by using half and half.  But feel free to substitute plain, unsweetened almond milk, soy milk or rice milk.

Traditional Vichyssoise is served cold, and completely pureed.  My husband prefers it heated, however, so try it both ways to see which you like better.  Just be sure to heat it low and slow so as not to curdle the milk or cream.

Vegan Vichyssoise made with organic vegetable stock and without cream or milk.

Leeks and Potatoes ready to be made into Vichyssoise.

Gourmet Datil Garlic Vichyssoise

Datil Garlic Vichyssoise

Serves:  6-8

Prep TIme:  15 minutes

Cook TIme:  about 40 minutes

Chill TIme: at least 2 hours

Ingredients:

  • 1 bunch of leeks, cleaned and sliced (About 3 cups)
  • 1 1/2 pounds potatoes, peeled and diced (About 4 potatoes)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 6 cups organic, low-sodium chicken broth ** (may use vegetable stock for vegetarian or vegan soup)
  • 1 Tablespoon Old St Augustine Gourmet Datil Garlic Blend
  • 1 cup half and half or heavy cream  **(You may substitute plain almond milk, or soy milk.) **For vegan version you may leave out entirely – the soup is still delicious without the cream or milk.
  • Salt and white pepper to taste
  • Chives or scallions, sliced thinly for garnish if desired

Instructions:

  1. Trim root ends from leeks.  Trim top part of green leaves.
  2. Slice leeks in half lengthwise and thoroughly rinse to remove all dirt and grime from between leaves.
  3. Peel and dice the potatoes.
  4. Heat a large Dutch oven or stockpot.  Add olive oil and heat.
  5. Saute the leeks for about 3 minutes until soft and translucent, stirring frequently.
  6. Add the garlic and saute, stirring, another minute.
  7. Pour stock into pot and add potatoes.
  8. Bring to a boil.  Reduce heat and simmer, covered for about 20-30 minutes, or until potatoes are tender.  Use a fork to test potatoes.  They are cooked when a fork inserted meets little to no resistance.
  9. Remove from heat and let cool slightly.
  10. Using a stick blender, puree potatoes and leeks until completely smooth.
  11. Alternatively, you may puree the mixture in a blender.  You will need to work in batches.  Fill the blender only about half full of the potato and leek soup mixture.  Remove the center insert in the blender lid, cover with a clean towel and puree.  (Filling the blender too full or covering completely with the lid may cause a build up of steam, and you may end up with soup everywhere.  Not something you will do more than once, I can assure you!)
  12. Once soup is pureed, add 1 Tablespoon of the Gourmet Datil Garlic Blend and if desired, salt and white pepper to taste.
  13. Chill the soup thoroughly, at least 2-3 hours.  This can be served immediately if you want it warm, or reheated later.
  14. If reheating, heat slowly, over low heat so you do not curdle the cream.
  15. Garnish as desired with chives or scallions.
  16. **I added a half teaspoon of Boursin cheese with herbs on top when heated for a little extra creaminess.

Stay Spicy!

Angela

Nutrition Facts

Serves 8
Serving Size: 6 ounces
Amount Per Serving
Calories 117
% Daily Value*
Total Fat 2.3g 4%
Saturated Fat 0.5g
Trans Fat 0g
Polyunsaturated Fat 0.3g
Cholesterol 1.5mg 0%
Sodium 433.1mg 18%
Total Carbohydrate 22g 7%
Dietary Fiber 2.9g 12%
Sugars 3.2g
Protein 2.8g 6%
Vitamin A 12.7µg 1%
Vitamin C 11.9mg 20%
Calcium 44.6mg 4%
Iron 0.8mg 5%
Vitamin D 0µg 0%
Vitamin E 0.1mg 0%
Vitamin K 7.1µg 9%
*Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.
*The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

 

  

 

 

 

Moqueca – Spicy Brazilian Fish and Shrimp Stew

Moqueca – Spicy Brazilian Fish and Shrimp Stew

Moqueca is a Spicy Brazilian Shrimp and Fish Stew.  (Pronounced “MO’-ke-kuh”)  Moquequa is made with unsweetened coconut milk, tomatoes, onions, garlic, lime juice and fish or seafood.  You’ll be surprised how easy it is to make, and how many compliments you will receive from your friends and family.  They’ll think you worked for hours to make such a beautiful and flavorful seafood stew.

Brazilians typically use palm oil or dendê oil.  Dendê oil is high in saturated fat, and is semi-solid at room temperature.   It’s available online and in some specialty stores, but you don’t feel like you have to run out and buy a bottle for this one specific use.  I substituted olive oil to cook the vegetables and then added a couple of tablespoons full of coconut oil at the end to amp up the traditional coconut flavor.

Make sure you buy unsweetened coconut milk, not the kind you use in those fancy Polynesian drinks with pineapple juice and rum.  Most grocery stores carry it, but you may have to look on the aisle with the ethnic foods to find it.  It adds a unique, creamy flavor and texture to the stew and it is crucial to getting the consistency you want with a traditional moqueca.

This is a light but filling stew or soup, and you need nothing more than a side salad and possibly some crusty bread to sop up the juices.  Simple but elegant and extremely versatile.  Change out the fish; add clams or mussels, swap the shrimp for lobster or even Louisiana crawfish tails.  The fun of cooking in my eyes, is to be able to tailor a dish to suit your cravings and what’s fresh at the seafood counter.

Speaking of fresh, the nice guy at my local market no longer laughs when I ask to “smell” the shrimp or fish.  You can tell right away whether fish and seafood is fresh.  If it has a strong “fishy” or unpleasant odor, it will taste fishy, no matter what you do.  We are extremely lucky here on the FIrst Coast to be so close to the ocean.  Fresh Mayport shrimp are usually easy to find, and fresh fish of one kind or another is always available.  I don’t buy the “previously frozen” fish or seafood.  You’re much better off buying IQF or Individually Quick Frozen shrimp and fish fillets that have not been sitting in the seafood counter for who knows how long.  It only takes a few minutes to thaw from frozen if that’s how you buy.

Fun Facts about Brasil:

  • Brazil is the 5th largest country in the world and spans 4 time zones.
  • Brazil is the world’s largest producer of coffee, oranges and sugarcane.
  • Feijoada, a stew of beans with beef and pork is the national dish.
  • Coffee is definitely the National drink, and although specialty coffee drinks have made their presence known in Brazil, most Brazilians still drink it black and strong.
  • Caipirinha is Brazil’s national cocktail, made with cachaça (Brazilian rum made from sugarcane), sugar, and lime.
  • Dendê is an orange palm oil that is popular in Brazilian cooking. It’s orange color is due to the high beta carotene content.

Datil Zest and Datil Jerk

Datil Zest Fresh From Florida Datil Pepper Seasoning with natural orange, lemon and lime won a 2019 Scovie Award for it’s unique taste and versatility as a table seasoning!  You can’t go wrong with this blend.  It’s perfect in just about everything you cook.

Datil Jerk Jamaican Seasoning blend combines St. Augustine’s flavorful little Datil Pepper with traditional Jamaican spices to create a seasoning that can also be used as a dry rub on meat, chicken, fish or vegetables.  It won the prestigious Scovie Award two years in a row now!

 

 

Snake Bite and Venom
Datil Pepper Hot Sauces

Snake Bite Datil Pepper Hot Sauce is a 1st Place International Flavor Award Winner.  It will tantalize your taste buds.  A Louisiana style hot sauce made with fresh from St. Augustine Datil Peppers, it’s on the mild side, so you get that distinctive Datil Pepper taste without all the heat.

Venom Datil Pepper Hot Sauce has a more venomous bite.  Venom is blended with twice the Datil Peppers along with orange habanero peppers.  It’s hot, but definitely not over the top.  

Spicy Brazilian Shrimp and Fish Stew (Moqueca)

Prep Time: 5 minutes

Cooking Time 15 minutes

Serves: 6

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 lb firm white fish, cut into large pieces (halibut works well here, but cod or any other firm, thick white fish will work)
  • Juice from 1 large lime (about 2 Tablespoons)
  • 1 teaspoon Datil Zest or Datil Jerk
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 medium sweet onion, chopped (about 1 cup)
  • 1 large sweet red bell pepper, chopped (about 1 cup)
  • 8-10 cloves of garlic, minced
  • 1 14.5 oz can of fire roasted tomatoes, diced or 2 large fresh tomatoes, diced (about 1 ½ cup)
  • 1 cup fish stock (may substitute vegetable stock)
  • 1-2 Tablespoons Snake Bite or Venom Datil Pepper Hot Sauce (use less or more depending on the heat level you desire)
  • 1 Tablespoon smoked paprika
  • 1 14-oz can unsweetened coconut milk
  • 2 Tablespoons coconut oil (may substitute olive oil, or leave out altogether if you wish)
  • 4 Tablespoons fresh cilantro, chopped
  • Salt and pepper to taste if desired
  • Lime wedges for serving

 

Instructions:

  1. Place shrimp and fish pieces in a large bowl with 2 Tablespoons of lime juice, the Datil Zest or Datil Jerk, and half of the minced garlic. Stir gently to distribute the oil and spices.
  2. In a large stock pot or Dutch oven, heat the Tablespoon of olive oil over medium heat.
  3. Add the onion and bell pepper, and cook, stirring frequently until vegetables are soft, about 5 minutes.
  4. Add the rest of the garlic, and cook, stirring frequently for another minute.
  5. Add the tomatoes and their juice, fish or vegetable stock, Snake Bite or Venom Datil Pepper Hot Sauce, smoked paprika, coconut milk and the coconut oil. Reduce heat to low and simmer for about 5 minutes.
  6. Add salt and pepper to taste if needed.
  7. Gently stir in the shrimp and fish, and simmer over low heat for 3-5 minutes, or just until shrimp turn pink. Remove from heat and stir in 2 Tablespoons of chopped cilantro.
  8. Serve in bowls with rice, if desired.
  9. Garnish with more cilantro and lime wedges.

Other fish and seafood can be substituted to change up the recipe.  You might try sea bass, or even salmon.  Swap out the shrimp with lobster or crawfish or even mussels.

Stay Spicy!

Angela

Datil Jerk White Turkey Chili

 

Datil Jerk White Chili.  It’s what’s for dinner.  Ok.  So it’s not really “white.”  But it’s made with white cannellini beans and there are no tomatoes.  And it’s really good.  I made cornbread to go with it, but forgot to take pictures of the cornbread with the chili.  By the time I remembered, the cornbread was all gone – oops.

Do you ever have one of those days where you just don’t have a clue what to make for dinner?  Well, I was having one of those days.  It had to be something hearty, something spicy, and definitely something easy.  Have you ever opened the freezer or refrigerator and stared into space while you try to wrap your head around what to fix, using only ingredients you have on hand?  Going to the grocery store is out of the question.  You’re not leaving the house.  No how.  No way.

I usually plan ahead, but there are days when I change my mind, or get so caught up in something that the time just gets away from me.  Today was one of those days.  Nothing sounded good.  My well planned menu just wasn’t “right.”

So, I opened the pantry.

2 Time
Scovie Award Winning
Old St Augustine
Datil Jerk Jamaican Jerk
Seasoning

The Datil Jerk practically jumped off the shelf and into my hand.  OK.  Datil Jerk, what?  My eyes landed on a can of cannellini beans, and ideas started flying through my head.  I knew I had some ground turkey and an onion.  Chili.  That’s it.  What else do I need?  I have the cannellini beans, garlic, chicken broth and green chilis.  I got this.  Forget soup.  The chili is on!

I bought an instant pot  right before Christmas this past year.  I had to do something, as I dropped the insert to my large crock pot and broke it into several pieces, along with taking several chunks out of my kitchen floor.  After looking at the options, I bought the large Crock-Pot 8-in-1 Multi-Use Express Crock Programmable Slow Cooker, Pressure Cooker, Sauté, and Steamer.  (Just so you know, I am not getting any endorsements from the Crock-Pot company.)  The one-touch settings are easy and convenient to use.  It has a delay timer that I haven’t used yet but will most likely come in handy later on.  The steaming rack works well for vegetables like asparagus, broccoli and carrots. I’ve used it several times, and the veggies came out perfect every time.   

I love that I was able to brown the ground meat along with the onion and garlic, before switching settings to add the rest of the ingredients.  The pressure setting made quick work of the chili, but I could have put it on simmer or even used the slow cooker function if I’d had more time.

Sometimes, I make this chili with shredded chicken instead of the ground turkey.  Just pre-cook your chicken and remove the meat from the bones.  Or for an even easier way, buy a rotisserie chicken at your local grocery store.  Using 2 forks, shred the chicken.  Follow the recipe below, skipping step 4 since your meat is already cooked.  Add the shredded chicken to the cooked onion, bell pepper and garlic, and continue with step 5 of the recipe.  You certainly can’t go wrong either way.  Just remember to use good quality, free range/organic chicken to get the best taste and quality.

Fun Facts:  Why do you need to rinse and drain canned beans?

  • The murky liquid in a can of beans is mostly  starch and salt.  You definitely don’t need any extra starch, salt, or mushy liquid in your recipe.
  • Even “low-sodium” beans have extra salt.  You can rinse away 1/3 to 1/2 of the salt by running fresh cold water over the beans before using them.
  • If you need the liquid in your recipe, you can always add the liquid of your choice: broth, water, wine, etc. to make up for the lost fluid that’s drained off the beans.  And you get to control exactly what goes into your recipe.
  • Some beans have a “metallic” taste from the can they are stored in.  You most certainly want to get rid of any unwanted or unpleasant flavor.

Cannellini Bean Nutrition Information:

  • 1 serving of cannellini beans, approximately 1/2 cup cooked, contains about 90 calories, 19 grams of carbohydrates, 7 grams of protein, 6 grams of fiber, 80 mg of calcium, and 270 mg of potassium.
  • Cannellini beans are a significant source of antioxidants which are good for a healthy heart and can help protect your eyesight.
  • The amylase inhibitor in cannellini beans helps reduce blood sugar levels, and regulates disaccharides, which are enzymes that break down into sugar in the body.
  • That same amylase inhibitor can assist with weight loss, as it reduces the absorption of carbohydrates in your body by blocking the enzymes responsible for allowing your body to digest carbs,
  • Cannellini beans are an important part of a high fiber diet, which has been shown to decrease certain chronic diseases such as diabetes, coronary heart disease and cancer.
  • Eating beans like cannellini, can help decrease you LDL (bad cholesterol) levels.

Datil Jerk White Turkey Chili

Serves: 8 – 10

Prep Time:  10 minutes

Cook Time:  Approximately 30 minutes with the pressure cooker or about 1 1/2 hours – if cooking on top of the stove.

Ingredients: 

1 Tablespoon extra virgin olive oil

1 1/2 pounds organic, lean ground turkey

1 cup onion, diced

1/2 cup yellow bell pepper, diced

2 Tablespoons Datil Jerk Jamaican Seasoning

4 cups organic, low sodium, free range chicken broth

1 Tablespoon Snake Bite Datil Pepper Hot Sauce

1 (4oz) can diced green chilis – do not drain

2 cans cannellini beans, drained and rinsed in cold water

Salt and pepper to taste

Instructions:

  1. Using an instant pot, press the sauté button and allow the pot to heat up.  Once it is up to temp, add 1 Tablespoon of extra virgin olive oil and let that heat for a minute.
  2. Add the onion and bell pepper, and cook, stirring frequently until the onion is translucent and the bell pepper begins to soften.  About 3-4 minutes.
  3. Next, add the garlic, and cook until fragrant.  About 30 seconds to 1 minute.
  4. Add in the ground turkey.  Brown the meat, breaking it up with a large wooden spoon as it cooks.  Cook the meat until no longer pink.  About 5-7  minutes.
  5. Stir in the Datil Jerk Jamaican Seasoning, combining well to distribute the fragrant spices and herbs.
  6. Pour in the organic chicken broth, Snake Bite Datil Pepper Hot Sauce, diced green chilis and cannellini beans.
  7. Lock the lid on the pot, and change the setting to “Pressure Cook.”  Set the time for 15 minutes under high pressure.
  8. Follow the directions with your pot carefully to release the pressure.
  9. Adjust seasonings to taste.  You may wish to add more Datil Jerk,  or a pinch of salt and pepper.
  10. Serve with a dollop of sour cream and shredded cheddar cheese if desired.
  11. Make sure the Snake Bite or Venom Datil Pepper Hot Sauce is on the table for those who want an extra kick of heat in their chili.

This is actually better the next day, if you can wait that long to eat it.  It will last, well covered, in the refrigerator for 3-4 days or approximately 3 months in the freezer.  I love this served with cornbread, hot and buttery, baked in my grandmother’s old cast iron skillet.

Stove-Top Cooking Method:

  1. Using a heavy Dutch oven or large cooking pot, heat the tablespoon of oil on med-high heat until shimmering.  About 1 minute.
  2. Add the onion and bell pepper and cook, stirring frequently until the onion is translucent and the bell pepper begins to soften.  About 3-4 minutes.
  3. Next, add the garlic and cook until fragrant, about 30 seconds to 1 minute.
  4. Add in the ground turkey.  Brown the meat, breaking it up with a large spoon as it cooks.  Cook meat until no longer pink.  About 5-7  minutes.
  5. Stir in the Datil Jerk Jamaican Seasoning, combining well to distribute the fragrant spices and herbs.
  6. Pour in the organic chicken broth, Snake Bite Datil Pepper Hot Sauce, diced green chilis and cannellini beans.
  7. Reduce heat to simmer, and cook for approximately one hour, stirring occasionally to ensure that ingredients are incorporated and meat and beans do not stick to the bottom of the pot.
  8. Adjust seasonings to taste.  You may wish to add more Datil Jerk,  or a pinch of salt and pepper.
  9. Serve with a dollop of sour cream and shredded cheddar cheese if desired.
  10. Make sure the Snake Bite or Venom Datil Pepper Hot Sauce is on the table for those who want an extra kick of heat in their chili.

Any way you cook this, your kitchen will be full of fragrant spiciness from the Datil Jerk which is loaded with Jamaican allspice, cinnamon, nutmeg, smoked paprika, onion, garlic, and of course datil pepper.

Stay Spicy!  

Angela

Calories: 167 | Total Fat: 6.9g | Saturated Fat: 1.4g | Trans Fat: 0.1g | Polyunsaturated Fat: 1.5g | Cholesterol: 41.6mg | Sodium: 630.5mg | Total Carbohydrate: 11.4g | Dietary Fiber: 3g | Sugars: 2g | Protein: 15.3g } Vitamin A: 1% } Vitamin C: 17% | Calcium: 4% } Iron: 10% | Vitamin D: 5% | Vitamin E: 1% | Vitamin K: 0%

 

Rustic Datil Pepper Fire Roasted Tomato Soup with Garlicy Datil Zest Croutons

 

I love tomato soup.  Especially homemade tomato soup with a spicy datil pepper kick!  We don’t get much winter weather here in Florida, but it does get cool enough to crave a piping hot bowl of creamy delicious roasted tomato soup with garlicy Datil Zest croutons.

I grew up on canned Campbell’s Tomato Soup made with milk.  It was one of my favorite comfort foods as a kid.  Whenever I was sick, or just wanted something soothing, nothing else would do.  Definitely not chicken noodle.  There’s nothing wrong with chicken noodle soup, but I never liked the stuff out of the can.

Mamma always served the tomato soup with saltine crackers.  I remember they used to come in sheets of 4 crackers baked together in a large square.  Guess that really dates me.  Part of the fun of eating them was to break them apart into 4 equal pieces. Oh, what wonderful memories.  Crispy, salty crackers and creamy tomato soup.  Simple but satisfying and good.  This recipe takes tomato soup to a whole new level.  And no saltines here.  Garlicky Datil Zest Croutons are definitely the way to go.  They aren’t your average croutons, and are wonderful in other soups as well, or are the perfect topping for a delicious salad.  You’ll never want to buy pre-packaged croutons again,  These will spoil you, for sure.

Both of these recipes are super easy, and take less than an hour to make.  While the soup is cooking, you can bake the croutons, and serve them crispy and piping hot out of the oven to top your tomato soup.

Canned tomatoes work well here, which is good, since it isn’t tomato season.  I used Organic Fire Roasted Red Tomatoes to give the soup a much richer, more robust flavor, but you can use regular tomatoes if you wish.  The fresh tomatoes in the grocery stores right now are either kind of pale and sickly looking or are the hydroponic ones that are beautiful to look at, but have absolutely no taste whatsoever.  Be sure to buy good quality canned tomatoes, as the cheaper brands tend to be more acidic, and have less flavor.  You’ll be happy you spent those few extra pennies.

Fun Facts:

  1. The word soup is derived from the Sanscrit su po, meaning good nutrition.
  2. The earliest archaeological evidence for the consumption of soup dates back to 6000 BC, and it was hippopotamus soup.  Not something we would eat today.
  3. January is National Soup Month.
  4. The Campbell Company was the first to invent condensed soup. They introduced it to the world in 1897.
  5. Groucho Marx explained the title of the Marx Brother’s movie “Duck Soup” like this:  “Take two turkeys, one goose, four cabbages, but no duck, and mix them together.  After one taste, you’ll duck soup the rest of your life.”
  6. When asked why he painted his iconic soup cans, Andy Warhol said: “I used to have the same (Campbell’s soup) lunch every day for 20 years.”  Obviously it worked for him.  (If you ever get the chance to visit the Museum of Modern Art in New York City, you can see those gigantic Pop Art cans for yourself.)  Soup as art!  The man was a genius.

International Flavor Award 1st Place Winner Snake Bite Datil Pepper Hot Sauce.

Snake Bite Datil Pepper Hot Sauce won a 1st Place International Flavor Award in 2018.  Our original datil pepper hot sauce is in the medium range in terms of heat.  You get the datil pepper flavor you crave, but are still able to taste your food through the heat.  For an even hotter version, try Venom Datil Pepper Hot Sauce.

 

Tomato Nutrition Facts:

  1. Tomatoes are rich in lycopene, an antioxidant that is good for the heart and effective against certain cancers.
  2. Cooked tomatoes are actually better for you than raw ones, as more beneficial chemicals are released with the heat.
  3. Tomatoes are also loaded with vitamins A and C, calcium, potassium, folate and vitamin K.
  4. Tomatoes are heart healthy: A tomato has 0 grams of cholesterol and contains extremely small amounts of fat.
  5. One medium sized tomato contains about 22 calories.

This is definitely not a “diet” recipe, due to the cream, but it’s wonderfully spicy, and one of my go-to recipes when there’s a chill in the air.  Just don’t eat it every day.  Once in a while, it’s ok to splurge a little.  To cut the calories, you can leave out the cream, and the soup will still taste great.  If you do leave it out, you can always add a little more tomato juice or broth to the soup to make up for the volume lost.

I have added some sherry to the soup to give it another layer of flavor, but you can always leave it out as well.  One of the things I love most about cooking is that you can change things to suit your taste and preferences.  For example, you can add other herbs besides the basil.  Herbs that pair well with tomatoes are chives, cilantro, dill, paprika, rosemary, oregano, parsley and tarragon, to name a few.  Play around with the recipe to find the right combination for your palate,

I’ve left the soup sort of rustic, with the bits of tomato floating in the broth, but you can puree the soup if you like yours creamier.  Please, please, please, just be extra cautions when blending it up.  Work in batches and only fill your blender half way because air can build up inside the blender container from the hot soup.  Place a kitchen towel on top of the blender cover and hold on firmly to prevent the top from blowing off and spewing soup all over you and your kitchen.  Trust me on this one.  I’ve been there, done that.  It was an awful mess to clean up, and I lost a good portion of my soup.  For an even easier option, use an immersion blender.  You don’t have to transfer the soup into another container, and it’s a whole lot easier to wash than the large blender.  You just stick it down in the pot of soup and blend it to the desired consistency.

To blend or not to blend.  You decide.  I really like the little bits of tomato which add texture to the soup, but if you like it rich and smooth, go ahead on and blend it to your heart’s content.

Enjoy!

Rustic Datil Pepper Fire Roasted Tomato Soup with Garlic Croutons

 

Rustic Datil Pepper Fire Roasted Tomato Soup with Datil Garlic Croutons

Serves: 8-10

Prep Time:  5 minutes

Cook Time:  35-40 minutes

Ingredients:

4 Tablespoons butter (1/2 stick),

1 large Vidalia or other sweet onion, chopped

3 cloves garlic, peeled and finely diced

1 teaspoon Snake Bite or Venom Datil Pepper Hot Sauce

1 teaspoon Datil Zest Seasoning Blend

2 cans (28 oz each) diced organic fire roasted tomatoes

2 cups of organic vegetable broth

2 cups tomato juice, no salt added or low-sodium

1 cup sherry, optional  (get the good stuff – don’t use cooking sherry – it’s full of salt!)

3-4 Tablespoons sugar, optional (to cut the acidity from the tomatoes)

1 1/2 cups heavy cream

1/4 cup fresh basil leaves, chopped

 

Instructions:

  1. In a large heavy pot or Dutch oven, melt the butter over medium heat.  Cook the onion, stirring frequently, until soft and translucent, about 5 minutes.
  2. Add the diced garlic, Snake Bite Datil Pepper Hot Sauce, and the Datil Zest Seasoning.  Cook for 1-2 minutes, stirring constantly to prevent the garlic from browning.
  3. Add the 2 cans of tomatoes, the vegetable broth, the tomato juice and the sherry.  Simmer, uncovered for 15 to 20 minutes.
  4. Reduce heat to low and gently stir in the heavy cream and fresh basil leaves.
  5. Serve with Garlicky Datil Zest Croutons (recipe follows)

Nutrition Information: 

Serving:  approximately 1 cup of soup | Calories: 246 (Without sugar and heavy cream, 114kcal | Total Fat: 17.6g | Saturated Fat: 11.1g | Cholesterol: 52.6mg | Sodium: 401mg | Carbohydrate: 12.3g | Fiber: 2.8g | Sugar: 8.3g | Protein: 1.7g | Vitamin A: 16% | Vitamin C: 18% | Calcium: 6% | Iron: 5% | Vitamin D: 11% | Vitamin E: 5% | Vitamin K: 4% |

Scovie Award Winning Datil Zest Seasoning Blend.

The perfect combination of Fresh From Florida Orange, Lemon, Lime and Datil Peppers, along with custom blended spices.  Try it on everything from seafood to salad.  It’s amazing here in the Fire Roasted Tomato Soup and Garlicy Croutons.  This will become your go-to seasoning blend as it’s extremely versatile.

Garlicky Datil Zest Croutons

Ingredients: 

  • 1/2 loaf of French bread (about 6 inches)
  • 1/2 cup butter
  • 2 cloves of garlic, finely minced
  • 1 Tablespoon Datil Zest Seasoning Blend

Instructions:

    • Preheat oven to 325 degrees F.
    • Either tear bread into small pieces for a rustic look, or cut into one-inch slices and then cut into cubes.
    • Chop garlic cloves and place in a microwave safe bowl.
    • Sprinkle with 1 Tablespoon Datil Zest Seasoning Blend. and set aside for a few minutes.
    • Mash the garlic and Datil Zest together with a fork to make a paste.
    • Add the butter to the bowl with the mashed garlic mixture.  Cover bowl and microwave until the butter is fully melted, about 45 seconds.  Stir to incorporate the butter and garlic mixture.
    • Place the bread cubes into a large bowl and drizzle with the butter.  Stir well to coat all surfaces of the bread with the butter mixture.
    • Spread the bread cubes out on a large rimmed baking sheet lined with parchment paper.
    • Bake at 325 degrees for 15-20 minutes, tossing halfway through baking.
    • Remove from the oven when golden and crispy.  Serve with soup or your favorite salad.

Nutrition Information:  

Serving: 1/4 cup croutons  | Calories: 70 | Carbohydrates: about 15g | Protein: 0g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20 mg | Sodium: 75mg | Potassium: 4mg | Fiber: 0mg | Sugar: 0mg | Vitamin A: 4.7% | Vitamin C: 0.4% | Calcium 1% | Iron: 0.2%

As always, Stay Spicy!

Angela