Add A Kick To Your Cooking With Arizona Chili Spices

By Cornelia White

When you're in a cooking rut and need some new meal ideas, take a simple route and try adding some Arizona chili spices to any of your regular recipes. You'll be amazed what a sprinkle of chipotle or poblano powder or a little green pepper paste can do to spice things up. These blends and mixes aren't just for Tex-Mex or Southwest cooking either. They will transform any traditional stew and soup recipes and add a kick to vegetables and salads.

In addition to traditional Arizona chili spices like ancho, cayenne, chipotle and poblano powders, check out some of the wonderfully exotic blends. You can find chilies mixed in with different types of meat rubs and seasoning powders. These seasoning mixes add flavor to stews, soups, vegetables and of course, chili. These are a great substitute for salt, adding taste to a dish without having to add harmful sodium to your dishes.

Arizona has a long history of farming chilies and other spice blends. The intense heat and abundant sunshine provide a long growing season. The heat also gives the spices an intensity that can't be found from those grown in other regions. Just like the best wine grapes come from certain regions, the best chilies are grown in the heat of the Southwest.

The other thing about buying Arizona chili spices is that most of the growers and manufacturers are small, family-owned farms and business. There is a long history of farming in areas like the Santa Cruz and Sulphur Springs Valley. In fact the largest pepper ever grown comes from the farm fields of Arizona. These are not mass-produced and manufactured blends that come from giant industrial farms. These are long time farmers who have been tilling the land for generations.

Chilies go naturally with Southwest and Mexican meals, but they go with any type of cooking. Poblano and ancho powders and mixes add a smoky flavor to stews and soups. Of course for adding heat, nothing beats a dash of fresh cayenne powder or a habanera hot-sauce. The seasoning mixes make great dips for parties and get-togethers. Each manufacturer has a unique blend, so have fun and experiment. All you need is some cream cheese or sour cream.

Finding Arizona chili spices is simple thanks to the web. There are many online retailers, manufacturers and you can even buy directly some farmers. There are many unique blends and mixes so you might try a variety or sampler pack to get you started. Each manufacturer has a different style so check around to see what appeals to you.

What do you get for the cook who has everything? Turn them on to the joy of cooking with chilies. A basket of spice mixes and powders makes a wonderful gift. There are also plenty of unique sauces and marinades to be found. Most online retailers have pre-packaged baskets or will put together a custom mix for you. Of course they'll ship wherever you want and provide a gift card.

If you are tired of the same old meals, a simple way to change things up is to add some Arizona chili spices. Scratch cooks will love experimenting with the unique flavors and spices while those on the run will love the pre-made marinades and mixes. Order a variety and have some fun. Chilies add a whole new dimension to any style of cooking.

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Easy Cooking Instructions

Whole grains are easy to cook on the stovetop (as you would cook rice or pasta), or in a countertop steamer. I always cook one pound (2½ cups) of whole grains at a time (as much as my steamer will hold), since they keep well -- refrigerated or frozen. Leftovers can be reheated in a microwave or used in salads. I make my own "instant grains" by packaging ½-1 cup portions in baggies and storing them in the freezer. They take a minute or less to thaw in the microwave.

The first time you cook a new grain, check them 5-10 minutes before the end of the cooking time to make sure they are not getting mushy. If they aren't tender enough to suit you at the end of the recommended time, cook a little longer. You do not need to rinse or pre-soak whole grains. Cook grains in bouillon or other flavored liquid; 1 cup bouillon = 1 cup water + 1 bouillon cube or 1 teaspoon bouillon granules, or 1 cup of any other flavored liquid of your choice.

Red Quinoa Cooking Instructions

If you don't use bouillon that contains salt, be sure to add a little salt to the cooking liquid. Whole grains cooked without salt taste hopelessly flat. Vegetable or chicken flavored bouillon yields neutral-flavored grains that can be used for anything - breakfast cereal, main dishes, salads or desserts. Cooking whole grains in an electric countertop steamer: If you are serious about healthful eating, I recommend that you invest one of these inexpensive, handy appliances.

This is by far the easiest, most convenient way to cook all of the whole grains.Mine is a Black and Decker brand, with an 8-cup capacity rice bucket and 75-minute timer. Countertop steamers come with instruction booklets with detailed information on cooking vegetables and seafood. Follow these instructions for cooking whole grains, using the times and amounts shown in the chart. Fill the steamer base with water to the top line.

Best Cooking Recipes

(Do not use the drip tray.) Place the steamer basket on the base. Place 1 pound of grains and 4 cups of bouillon in the rice bowl and set the rice bowl in the steamer basket. Cover, plug in, and set the timer for 75 minutes. When the timer rings, let the grains sit until cool OR remove the cover carefully to avoid steam burns. Drain the grains in a colander if there is excess liquid. Note: I let the grains sit for at least 20-30 minutes after the timer rings before removing the lid.

On the stovetop: Any of the whole grains can be cooked in a pot just as you would cook white rice, but they take longer and will use more liquid. This is my least favorite method because you have to stand around and watch the pot. After you've done this once or twice, you'll want to go out and get your countertop steamer. Use a medium-size pot with a tight-fitting lid. Bring six cups of bouillon to a boil in the pot, stir in a pound of the grains (2 1/2 cups) and return to boiling.

Reduce the heat to low, cover the pot and simmer until the grains are tender and most of the water is absorbed, usually 45-60 minutes. You can add raw grains to soups or stews while they cook. My only concern is getting everything done at the same time without overcooking any of the ingredients. Some of my recipes use this method, but most recommend cooking the grains separately. Do whatever seems easiest for you.

Finding The Best Commercial Cooking Equipment

Other appliances can be used to cook whole grains; try what you have on hand:

Rice cooker: if you have a rice cooker with a metal container and no timer, you may be able to use it to cook your whole grains, but you will need to experiment. These cookers use a sensor to determine when the liquid has been absorbed.
Crockpot: Put grains and liquid in the crockpot or slow cooker, turn it on and leave it for 6-8 hours.

Microwave: you can cook whole grains in one of the plastic rice steamers specifically designed for microwave use, but I haven't been too pleased with the results. You don't save much time, and you have to stick around to change the power setting and stir midway through the cooking process.

Pressure cooker: If you're comfortable using a pressure cooker, they work just fine for whole grains. Adjust the cooking times as you would for any other food (usually about half the regular time.)

Recipes: You'll find hundreds of recipes using whole grains, more details on specialty whole grains (with cooking charts), and nutritional information at my web site; see the link below.

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