fed up with chili and curry?

Question

what can we have for dinner. I like spicy food but I'm bored with cooking the same old things. Can you give me any ideas? Please.

how do I make Jambaliya?

Answer 1

Try Peruvian food it is a little spicy (or more if you like) and really interesting flavors. Here is one I really like:
Peruvian Lomo Saltado

Recipe By : Jennifer Viegas - Arte Culinaria del Sol
Serving Size : 4 Preparation Time :0:00
Categories : Hot & Spicy Main Dish
Mexican Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Vegetable Oil
1/2 Cup Onion -- sliced
2 Cloves Garlic -- minced
1/2 Cup Bell Pepper, Red Or Yellow -- chopped
1 1/2 Cups Potato -- cubed and cooked
1 Tablespoon Jalapeno Pepper -- diced
1/2 Pound Sirloin Steak -- sliced thin
1 Tomato -- chopped
1 Teaspoon Fresh Oregano
Salt And Pepper -- to taste

Heat oil in a non-stick pan and saute onion, garlic and bell pepper. Add potato and cook, stirring occasionally, until potato just begins to brown. Add chile and steak. Saute a few more minutes. Stir in tomato, oregano,salt and pepper.

or if you prefer chicken:
PERUVIAN POTATO & CHICKEN PLATTER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------POTATOES AND
CHICKEN-------------------
2 cn Reduced-sodium chicken broth
-- (14 1/2 ounces each)
1 1/3 lb (4 medium) potatoes
-- cut into 1-inch chunks
2 Lemons -- halved
2 Jalapen~o peppers
-- (fresh or canned),
-- quartered lengthwise
2 ts Ground cumin
1 lb Chicken breasts
-- (boneless and skinless)
1 c Cilantro sprigs
-----ACCOMPANIMENTS-----
2 Hard-cooked eggs -- quartered
1 Red bell pepper
-- cut into thin strips
3/4 c Pimiento-stuffed olives
-- (green)
4 Whole green onions
1 c Chunky tomato salsa
-- (prepared)

To prepare potatoes and chicken, in 3-quart saucepan
combine broth, potatoes, lemons, jalapen~o peppers and
cumin. Bring to boil, reduce heat, cover and cook 5
minutes. Add chicken; cover and cook about 15 minutes
longer until potatoes are tender and juices run clear
when chicken is pierced. Remove from heat; add
cilantro to saucepan. Let potatoes and chicken cool
in broth. Drain potatoes and chicken, reserving 3/4
cup broth. Remove cilantro, jalapen~os and lemons.
To assemble, mound potatoes in center of large
platter. Shred chicken and arrange on platter with
remaining ingredients except reserved broth and salsa.
Serve reserved broth in sauceboat. Serve salsa in
bowl on the side.

Enjoy!!!

Answer 2

Here's an idea for you : Baked spaghetti:

8 ounces uncooked spaghetti, cooked
1/2 cup milk
1 egg
1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese

Combine hot drained spaghetti, milk and egg; mix well.
Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
Stir in tomato sauce and cook for 2 more minutes.
Spread meat mixture over spaghetti.
Sprinkle with cheese.
Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
Remove from oven and let stand for 10 minutes.

Answer 3

Spicy Cashew Chicken

1 cup roasted, salted cashew nuts
6 Tbsp chopped cilantro (include stems)
1/4 cup grapeseed or olive oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce (use wheat-free for wheat-free version)
2 teaspoons brown sugar
1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste)
Juice of one lime, plus lime wedges for garnish
Kosher salt and freshly ground black pepper
3 pounds chicken thighs

1 In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and 2 tablespoons of water. Blend until a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken.

2 Sprinkle salt and pepper all over the chicken pieces. Coat the chicken pieces with the marinade. Chill for an hour or two. Bring to room temperature before cooking.

3 Preheat broiler or grill. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. About 20 to 30 minutes. Serve with lime wedges, reserved marinade, and cilantro

Answer 4

Here's a spicy recipe from one of my cookbooks called El Pinon.

Recipe Number 113
Ground Beef And Plantain Casserole
(El Piñon)
I first ate this delicious casserole in a little, out of the way, family restaurant in Little Havana. There is a rich contrast between the flavors of the ground beef and the plantains that must be sampled to be appreciated. I had been told it was a traditional Cuban dish, but I never found it on the menu in any of the many Cuban restaurants in which I have eaten in South Florida. Recently, I learned the reason for this from my sister-in-law, who was at one time, married to a man from Puerto Rico, where this dish is native, or popular. It took me many “samplings” before I was able to truly do it justice in my kitchen. Try it, I am sure you will enjoy it as much as I do.
Ingredients:
2 pounds ground beef grated Parmesan cheese, to taste
½ cup green bell pepper, diced 6 ounces feta cheese
½ cup red bell pepper, diced 1 to 2 cups cold water
½ cup Spanish olives, chopped 2 tablespoons olive oil
6 to 8 very ripe plantains - (see recipe #133 for a description)
½ cup frozen corn ½ cup frozen peas
4 or 5 large eggs, beaten with 2 tablespoons cold water
½ cup white raisins cooking oil
1 small onion, diced 1 teaspoon salt
2 cloves garlic, minced ¼ teaspoon black pepper
1 14.5 ounce can diced tomatoes 2 or 3 bay leaves
½ cup canned tomato sauce
2 to 3 ounces pine nuts
Preparation:
Heat a frying pan to medium and add the olive oil. Add the onions and garlic and sauté for 1 minute. Add the ground beef, bell peppers, salt and pepper and fry until the beef is browned. Break up the beef until uniform. Add the tomatoes, tomato sauce, olives (with a little of the brine) and water. Bring to a boil, reduce heat, add the bay leaves, cover, and simmer for 15 minutes. Add the raisins, corn, peas and pine nuts. Cover, and continue to simmer until almost all of the liquid has evaporated. Remove from the heat and discard the bay leaves. Deep fry the plantains per recipe number #140.
Lightly coat a casserole dish with olive oil and cover the bottom with a layer of plantains. Pour a light layer of beaten eggs over the plantains, followed by a layer of the meat mixture. Cover with Parmesan cheese and a bit of crumbled feta cheese. Repeat this procedure until all of the ingredients are used. Top the casserole with a layer of plantains, and egg.
Cover and bake at 325ºF for 30 to 45 minutes. Remove and allow to cool for 15 minutes before serving.
Serving Suggestions:
Serves 6 to 8. If you can find some good Cuban, or Bahama bread I recommend you serve it with this dish, Yocca Con Moho (recipe #145) and a mixed salad. Serve small glasses of Vino Tinto, a semi-sweet red wine.

Answer 5

Jambaliya

Answer 6

We cook a lot using onions, garlic, ginger. fresh cinnamon bark. Chicken is great when you mix it up while cooking using this mix. Beans, cabbage, any veggies