Vanilla Porridge w/ Honeyed Apples

The chilly cold autumn mornings have officially taken root here in my little neck of the Midwest.  I find myself begrudging the vacated spot where I was curled up under my heavy blanket before my alarm and pending daybreak tore me away.  My feet instinctually slide into waiting slippers, thwarting the chill of the cold, hard floor one step beyond.  I wrap myself in the sweater that waits on the chair before turning on the lights and padding into the kitchen to pour myself a steaming mug of coffee.  Before long, I'll have to flip that little switch on the thermostat to the "on" position; but I'm holding out for now.

On mornings like these, cold cereal just doesn't cut it.  Yes, the lure of body-and-soul-warming, bone-sticking food has begun.  Who am I to fight it?  Break out the porridge.  Porridge.  Isn't that a fantastic word?  I didn't grow up referring to it as porridge, unless of course, I was reciting Peas Porridge Hot or Goldilocks and the Three Bears.  Perhaps that's why it seems like a magical word to me; I associate it with the nursery rhymes and fables of my childhood.

Masala Chai {Spiced Tea}

Well, it seems that the temps have sort of leveled out over the past week or so.  We're talking mid-40's.  Although it does dip down into the 30's...low 30's...overnight.  So I've had to turn to warm beverages.  Usually, I'm a big water drinker.  Especially in the heat.  I always have a bottle or glass or water nearby.  And while I am still drinking it, I find myself longing for hot cups of coffee...steaming mugs of hot chocolate...and the scent of tea to clear my head instead.

So fair warning, it's all drinks all weekend long over here.  But they're perfect, toasty drinks.  Entirely fitting.  Today is just a quickie, a big mug of beautifully spiced Masala Chai. This is a very simple version that is made with just a few spices.  Spices that you may already have hanging out in your spice cupboard, anyway.  For a slightly more "involved" cup of tea, check out this Garam Chai (which just so happens to be my favorite style of chai).

Masala Chai {Spiced Tea}

by Heather Schmitt-González

Prep Time: 5 minutes

Cook Time: 15 minutes

Keywords: simmer beverage vegetarian Indian

Ingredients (serves 2)

• 1 pint water
• 1 (1") cinnamon stick
• 8 cardamom pods, bruised
• 8 whole cloves
• 6 fl oz. milk
• ~2 Tbs. sugar, or to taste
• 3 tsp. loose black tea

Instructions

Place water, cinnamon, cardamom, and cloves in a saucepan and bring to a boil. Cover, reduce heat to low and let simmer for 10 minutes. Add milk and sugar and bring back to the simmer. Add tea leaves, cover, and turn off heat; let sit 2 minutes.

Strain tea into 2 cups and serve right away.

slightly adapted from Madhur Jaffrey's Indian Cookery

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So, what are your favorite hot beverages...the ones that you long for on a cold, blustery day?

IHCC theme: Indian Tea Party

Sour Chickpeas {Khatte chhole}

This week at IHCC marks the start of a six-month cooking journey with Madhur Jaffrey.  Now, I'm no stranger to Jaffrey.  I first fell in love with her storytelling when I read Climbing the Mango Trees a couple of years back.  And actually, I was so inspired to try more Indian dishes that I threw a Taste of India dinner party.  And no kidding, four or five of those dishes still make regular appearances in my kitchen.  And then last year I revisited my interest in Jaffrey when she appeared on the 50 Women Game-Changers (in food) list.  So, I was excited when she took the vote by storm and I realized that I was going to be able to spend a solid six-month period exploring and re-discovering her food.  And along with that, her stories and food memories.

I decided to kick everything off with something easy.  Because in all honesty, I still wasn't one hundred percent after traveling.  I never realized how much being an international jet-setter could take out of you.  Chickpeas are a sure win in our house.  If only for the hubs and I.  And I find it pretty amazing how adjusting the spices used and the layers of ingredients can transform something we eat on a regular basis into a completely different experience.  Khatte chhole was typically a "street food" or "bazaar food" in India, but many people now make it at home as not only a snack, but a side dish or main part of a meal.   It carries that signature musty earthiness lent by the chickpeas, but also a layer of slow heat and a welcome sourness from the last minute addition of a lemon juice mixture that contains raw onions, green chiles, and ginger.  We actually served it with brown rice and made a meal of it, though I can see tipping it into my mouth from a waxed paper cone as I walk down a colorful, busy street.

If you enjoy cooking with Madhur Jaffrey, feel free to come over and join us at IHCC anytime from now through March.  We'll be there.  Getting familiar with Jaffrey's food, style, and techniques.  And hey, if you're by some chance not familiar with her, then you should really join us.  Six months is a pretty solid introduction and foundation for getting to know any chef or cook.  We choose differently weekly themes, meant to be a source of inspiration or a way of narrowing down your decisions by the week.  And every month we have a Potluck.  That means anything goes (as long as you're cooking with Jaffrey).  We'd love to have you!

Sour Chickpeas {Khatte chhole}

by Heather Schmitt-González

Prep Time: 1 hour - overnight (soak time)

Cook Time: 2 hours 15 minutes

Keywords: side snack vegan soy-free sugar-free gluten-free beans legumes Indian

Ingredients (serves 6)

• 12 oz. dried chickpeas, rinsed
• 10-11 oz. onion, chopped
• ~2½ tsp. salt
• 1 hot green chile, chopped
• 1 Tbs. finely grated fresh ginger
• 4 Tbs. lemon juice
• 6 Tbs. vegetable oil
• 8 oz. tomatoes, chopped
• 1 Tbs. ground, roasted coriander
• 1 Tbs. ground cumin
• ½ tsp. ground turmeric
• 2 tsp. garam masala
• ¼ tsp. cayenne pepper

Instructions

Soak the chickpeas in about 3 pints (6 cups) water overnight or using the quick-soak method (bring to boil for 1 minute, cover and turn off heat, let sit one hour). Drain and replace with fresh water in a medium-sized pot. Bring to a boil, then cover, reduce heat, and simmer gently until chickpeas are tender, ~1½ hours. Strain chickpeas, saving 14 oz. (400 ml) of the cooking liquid.

In a small bowl or teacup, combine 2 tablespoons of the chopped onion, ½ teaspoon of the salt, the chile, ginger, and lemon juice. Set aside.

Heat the oil in a heavy, wide pot over medium-high. When hot, add remaining onions. Saute, stirring occasionally, until the onions start to caramelize a bit, 8-10 minutes. Add tomatoes and continue to saute for another 5-6 minutes. Press down on the tomatoes with a spoon to start breaking them up. Add ground coriander, cumin, and turmeric and saute for 30 seconds while stirring. Add the drained chickpeas, the reserved cooking liquid, remaining salt, garam masala, and cayenne. Stir to combine then bring to a simmer. Cover, reduce heat to low and cook gently for 20 minutes, stirring occasionally.

Stir in the mixture you reserved earlier and turn off heat. Serve hot or lukewarm.

notes:

Khatte chhole are traditionally eaten as a snack in India, you can serve these with rice and veggies to make a nice vegetarian or vegan meal. Or you can serve them as a side dish alongside meats.

slightly adapted from Madhur Jaffrey's Indian Cookery

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ChocoFlan (Impossible Cake)

Today marks the end of a six month period of cooking with my (unwitting) mentor over at IHCC.  The man who has taught me so much for so many years.  He taught me the basics of Mexican cuisine: the beautiful differences of earthy, dried chiles...the subtleties of using native herbs and spices...vast uses for masa harina...and the importance of building flavor.  Time is your friend when you want a good, authentic Mexican dish.

He's been a source of inspiration and knowledge to me for so long now, so while I'll not be cooking with him in an "official" capacity any longer, there's no way I'll be saying Adios.  Nope.  Instead I will be saying Gracias, Rick.  Thank you for sharing your passion for Mexican cuisine and culture.  And I'll be seeing you soon.

An really, there's no better thank you gesture than something made from the heart.  Rick taught me to make ChocoFlan a long time ago and I've been making people happy with it ever since.  So this one's for you, Rick!

ChocoFlan (Impossible Cake)

by Heather Schmitt-González

Prep Time: 20 minutes

Cook Time: 60 minutes

Keywords: bake dessert chocolate cake Mexican

Ingredients (serves 12-16)

For the mold:

• a pat of softened butter
• all-purpose flour
• 1 c. cajeta (goats milk caramel), store-bought or homemade

For the cake:

• 5 oz. (10 Tbs.) butter, slightly softened
• 1 c. sugar
• 1 egg
• 2 Tbs. espresso powder dissolved in 1½ Tbs. hot water (or 3 Tbs. espresso)
• ¾ c. all-purpose flour
• 1 c. cake flour
• ¾ tsp. baking powder
• ¾ tsp.baking soda
• 1/3 c. + 1 Tbs. cocoa powder
• 9 floz. buttermilk

For the flan:

• 1 (12 oz.) can evaporated milk
• 1 (14 oz.) can sweetened condensed milk
• 4 large eggs
• 1 tsp. pure vanilla extract

Instructions

Getting started:

Turn on the oven to 350° F. Position oven rack in middle of oven. Generously butter the bottom and sides of a 10-inch round cake pan (you need one that's 3 inches deep), sprinkle with flour, tip the pan, tapping on the side of the counter several times, to evenly distribute the flour over the bottom and sides, then shake out the excess.

Microwave the cajeta for 30 seconds to soften it, then pour over the bottom of the pan, tilting the pan to coat the bottom evenly. Bring a pot or kettle of water to a boil and hold at a simmer. Set out a deep pan that's larger than your cake pan (like a roasting pan) that can serve as a water bath during baking.

Dissolve your espresso powder in the water.

Make the cake layer:

Beat the butter and sugar together using an electric mixer at medium-high speed until light in color and texture. Scrape the bowl. Beat in the egg and espresso.

Sift together the all-purpose and cake flours, baking powder, baking soda, and cocoa powder. Beat in about half of the flour mixture, at medium-low speed, followed by half of the buttermilk. Repeat, scraping bowl as needed. Once everything is well combined, raise the speed to medium-high and beat for another minute or so.

Scrape the cake batter into the prepared cake pan and spread level.

Make the flan layer:

In a blender, combine the two milks, the eggs and the vanilla. Blend until smooth.

Hold a large ladle a few inches above the pan with the cake batter in it. Slowly, pour the flan mixture into the ladle and let it fall gently over the edges of the ladle and onto the cake batter. Using the ladle keeps the batter from getting "dented".

Set the cake pan into the larger pan and then set on oven rack. Pour the simmering water into the larger pan, around the cake pan to a depth of at least 1-inch.

Close the oven door and bake for ~60 minutes, or until the surface of the cake is almost firm to the touch, except for the very center (which will seem wobbly) .

Remove from the water bath and cool to room temperature, ~1 hour. Slide into the refrigerator and allow to sit for at least 12 hours. This allows the two layers to meld together and not slide apart when unmolding.

When ready, carefully run a thin-bladed knife around the edge of the pan to free the edges. If the cake does not slide around freely when you turn the pan (like turning a steering wheel), fill the bottom of your sink with hot water and set the pan in for 30 seconds. It should now move freely.

Choose a serving platter that is large enough and has a rim (to stop the extra cajeta from flowing off the plate) and invert it over the top of your pan. Grasp the two tightly and in one quick motion, flip over so that the serving plate is on the bottom. Gently jiggle the pan back and forth several times to insure that the chocoflan has dropped, then lift the pan off. Scrape any remaining cajeta from the mold onto the cake.

Enjoy!

slightly adapted from Rick Bayless

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This was another recipe revisit ...see, the good ones really are worth coming back to.

Oh, and I wanted to tell you that if you do not have cake flour, you can make your own.  For every 1 cup of cake flour that you need, measure out 1 cup of all-purpose flour and then remove 2 tablespoons of it and replace it with 2 tablespoons of corn starch.  Sift the whole lot 3 times and then it's ready to go - "homemade" cake flour!

p.s...in case you're wondering who our next featured chef at IHCC will be- it's Madhur Jaffrey.  So please join us as we switch gears from Mexico to India (and beyond) starting tomorrow (and continuing for the next six months).

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Essential Sweet-n-Smoky Chipotle Paste

Have I ever told you of my dried chile addiction?  They literally make me weak in the knees.  And I'm not talking about the overly-dried chiles that are so brittle they break apart at the slightest touch.  No, I'm talking about the dried chiles that are soft and pliable and ridiculously sexy.  Just a sniff has been known to lighten my mood or calm my nerves.

Take for instance this ancho chile that I have in my hand.  I know you can't see it, but I want you to close your eyes and visualize it.  But don't keep them closed or you can't continue reading my riveting words.  So picture a chile.  It's a deep, deep red.  It is smooth on the outside and sticky with spicy resin on the inside.  When I lift it to my nose and take in its scent, I smell sweet and rich and raisiny all at the same time.

No picture a gallon-sized baggie full of smaller packets of different types of dried chiles.  Aside from the anchos, there are pasillas, and mulatos...there are guajillos and moritas.  There are piquins and chiles de arbol.

That bag is sitting on a shelf in my pantry.  And every once in a while I just NEED to stop, zip open the top, and take a deep whiff.  It just makes me all kinds of happy.  I'm gonna have to include it in my "top 5 favorite smells" list.  What?  You don't have a favorite smells list?  Well, I do.

Approaching the subject of making something with those chiles (while quietly leaving behind my weird habits), I want to talk about the glorious smokiness of the morita, or dried chipotle chile.  There are a few different types of chipotles, but the red morita is my preference.  A chipotle is a red jalapeño that has been smoked and dried over the course of several days.  That is where those seductive smoky undertones come from.  If you open up a package that is filled with dried chipotles, you'll get a big nose full of it.  I highly recommend it.  Getting a nose full.  As if you couldn't have guessed.

This paste is extremely potent.  It makes an awesome seasoning-agent for those heat and spice lovers out there. And while it is tempered with a little sweetness from a syrup made with little cones of piloncillo, it is still FIRE.  So tell me, what do you think you would season with this paste that is deep, earthy, and smoky with a hint of sweetness?

Essential Sweet-n-Smoky Chipotle Paste

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 30 minutes

Keywords: simmer condiment preserving nut-free soy-free vegan vegetarian chiles Mexican

Ingredients (1¼ cups)

• 2½ oz. piloncillo (or ⅓ c. dark brown sugar + 2 tsp. molasses)
• vegetable oil, for frying
• 4 oz. (~50) dried chipotle chiles (moritas/colorados), stemmed
• 3 garlic cloves, peeled
• ~½ tsp. salt

Instructions

Place 1¼ cups of water into a medium-sized saucepan and add piloncillo. Bring to a boil, then remove from heat and stir until sugar is dissolved.

Set a medium-sized skillet over medium heat. Add ~¼-inch of oil. When oil is hot, add half of the chiles and stir and toss them constantly until they start to smell amazing (but be careful not to inhale too deeply or you'll probably have a coughing fit) and change color a bit, ~1 minute. Transfer them to the pan with the piloncillo syrup, leaving behind as much oil as possible. Repeat with second half of chiles. Add garlic cloves to pan with oil and cook, stirring, until golden; this should take a couple more minutes. Add those to the chiles.

Pour everything into the jar of a blender or food processor and puree until very smooth.

Wipe out the skillet and then coat it with a thin layer of oil and set it over medium-high heat. When it's hot, add all of the chile puree at once. Stir for a minute, scraping up anything that sticks to the bottom. Reduce heat to medium-low and cook for another 10-20 minutes, stirring frequently, until the salsa has become as thick as tomato paste. It will smell (and taste) extremely spicy and be darkened considerably...almost black).

Taste CAREFULLY and season with salt. Store in a glass jar in the refrigerator. Will keep for weeks if stored properly.

suggested uses:

Stir a tablespoon or so into beans, soups, or bland barbecue sauces.

Mix a couple tablespoons with fish broth, wine, or water and use as boiling/steaming liquid to cook mussels or clams. Season and add chopped cilantro before pouring over the shellfish.

Make a cheese spread with cream cheese, goat cheese, green onions, cilantro or thyme, and some of the paste; season. Spread on crusty bread and add some ripe tomato slices.

Add a bit of water to thin the paste out and make it "saucy" then pass at the table as a condiment.

Make garlic-chipotle shrimp.

ever-so-slightly adapted from Rick Bayless's Mexican Kitchen

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Chicken 'n Biscuits (Chicken Pie)

Let me just get this out there right now - I forgot to add the peas to this dish.  What!?  I don't know, I got all caught up in making dinner and I completely spaced them.  When I was taking the (not-so-fabulous) photos, I kept thinking something was missing...that the dish didn't look quite right.  It was the peas.  Blast it!

Phew.  Glad to have that off my chest.

Believe me, I did NOT let the lack of peas deter me from thoroughly enjoying this big ol' pan of comfort food.  And neither did anyone else.

A second note - these may be some of the finest biscuits that I have ever eaten.  I don't know if they would be as amazing baked separately from the chicken mixture as they were baked right on it, but I'm surely gonna be finding out soon.  They are so tender and melt-in-your-mouth that it's a little insane.

I doubled the original recipe so that my whole family could eat dinner that night.  But next time I make this...and there will be a next time...I will most likely triple the chicken mixture.  I wanted a higher ratio of the creamy, rich chicken mixture against those tender biscuits.

Now. Scoot on back out of here you nasty-hot weather...I want that crispy air that signals Autumn to come woooooshing back in.  So I can enjoy comfort dishes like these on a regular basis.

Chicken 'n Biscuits (Chicken Pie)

by Heather Schmitt-González

Prep Time: 30 minutes

Cook Time: 25 minutes

Keywords: bake entree chicken carrots American

Ingredients (serves 6-8)

for the biscuits:

• 3 c. all-purpose flour + more for kneading
• 2 Tbs. + 2 tsp. baking powder
• 2 tsp. sugar
• 1 tsp. salt
• 6 oz. (12 Tbs./1½ sticks) cold butter, cubed
• 1 c. milk
• 2 large eggs

for the chicken mixture:

• 4 Tbs. butter
• 1 medium onion, diced
• ½ c. all-purpose flour
• 4½ c. milk
• 2 lb. boneless, skinless chicken thighs, cut into 1" chunks
• 4 medium carrots, chopped
• salt
• ~1 tsp. freshly ground black pepper
• 2 tsp. fresh thyme leaves
• 2 c. frozen peas

Instructions

make the biscuits:

Beat together eggs and milk in a large measuring cup or bowl; set aside. Place flour, baking powder, sugar, and salt into the bowl of a food processor and pulse a few times to mix. Scatter butter pieces over the flour mixture and pulse 8 times. Turn on processor and slowly pour in milk-egg mixture until just combined, ~4 seconds. The dough will be extremely sticky.

Dump dough out of food processor onto a heavily floured work surface. Quickly and gently knead about 5 times, using floured hands. Pat dough out to about a ¾" thickness. Use a 2-3" biscuit cutter to cut out ~15 biscuits. Let sit on work surface while you continue on.

make chicken mixture:

Preheat oven to 425° F.

Place butter in a medium-large saucepan over medium heat. Once the butter has melted, add the onion and cook, stirring often, until it begins to turn golden, 6-8 minutes. Add flour and stir thoroughly. Whisk in about half the milk. Mixture will begin to thicken. Add other half of milk, whisking almost constantly until mixture comes to a boil.

Add chicken, carrots, 1-2 teaspoons of salt, the black pepper, and the thyme. Reduce heat to medium-low and simmer for ~10 minutes. Taste and adjust seasoning, if necessary. Add the peas.

Pour the hot mixture into a baking dish (~9"x13") and smooth out the surface. Lay the cut biscuit dough over the top in a single layer. Set on a baking pan in the oven (to catch any eruptions).

Bake for ~25 minutes or until biscuits are browned. Let sit for ~10 minutes to allow mixture to set up a bit. Serve!

slightly adapted from Rick and Lanie's Excellent Kitchen Adventures

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Roasted Poblano Salpicón w/ Smoked Salmon

The other day, I asked (my Mexican) husband (okay, he's my only husband) what 'salpicón' meant.

And he's like - I don't know.  

And I'm all - What!?

And then he says - Just because I'm Mexican doesn't mean I know what every word in Spanish means.  I haven't heard that word before.  Do you know what every word in the English language means?

So I say - Pssshhh.  Yes!  [...as I page through the dictionary in my head trying to think of a word I don't know.  Which is a contradiction in and of itself.]

Okay fine.  So just because he's Mexican...and just because he's spoken Spanish his whole life doesn't necessarily mean that he knows every thing there is to know about Mexico and the Spanish language.  But it also doesn't mean I will stop asking.  And ruffling his feathers a little when he doesn't know the answer.

So I looked it up.  In Mexico, Salpicón is basically a "salad" mixture of chopped or sliced meats, seafoods, and/or vegetables.  It is usually served as a filling for tacos or roasted poblanos or as a topping for tostadas.  Cool.  Easy enough.  Broad enough.  Vague enough.  It's a general term.  And it may stem from (or be related to) the French meaning of the word Salpicon - a mixture of one or more ingredients that have been minced or diced and held together with a sauce.

So, after I told the hubs what it meant, I preceded to make a Salpicón.  It's a (seemingly) crazy combination - hot-smoked salmon (LOVE!), roasted poblanos, and red onions.  A little oregano.  I brought it all together with a drizzle of olive oil.  And then I topped crispy tortilla chips with it.  It was amazing.  Smoky and salty and spicy and strong...hooo-wee!

Roasted Poblano Salpicón w/ Smoked Salmon

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: n/a

Keywords: condiment snack side fish chiles salmon Mexican

Ingredients (serves 2-4)

• 8 oz. (~3 medium) Poblano chiles
• 1 small red onion, cut into ¼" dice
• 4 oz. (hot-)smoked salmon*, skin removed & flaked
• ½ tsp. dried Mexican oregano
• good olive oil
• freshly squeezed lime juice
• freshly ground black pepper

to serve:

• tortilla chips or crackers

Instructions

Roast your poblanos over an open flame or under a broiler until blistered and blackened all over, 5-10 minutes. Place in a bowl and cover with plastic (or carefully slide into a large baggie and close. Allow to steam and cool for a bit and then rub off the skin and pull out the stem and seeds; rinse to remove any stray seeds or bits of skin, if needed. Chop into ¼" dice.

Rinse diced onion under cold water in a strainer. Shake dry.

Place everything in a bowl and toss gently to combine. You'll just need a few squeezes of a lime, a drizzle of olive oil, and pepper to taste.

If not using immediately, cover and refrigerate. If you are...enjoy as a garnish or scooped up and eaten with chips or crackers like you would salsa (that's how I like to eat it).

*note: by (hot-) smoked salmon, I mean the type of salmon...smoked in a smoker or using wood chips.  It doesn't need to be hot (temperature-wise) or hot (spice level).  Although, if you want to use a smoked salmon with flavor (maple, peppercorn, spicy, whatever), I'm sure that would be tasty.  Also feel free to try this with (cold-) smoked salmon (lox/gravlax), if you wish...I just love me some (hot-) smoked salmon, and it goes so perfectly here.

adapted from Fiesta at Rick's

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Jicama, Cucumber, & Fruit Cups w/ Chile & Lime

I'm almost afraid to voice my content with the weather over the last few days.  I definitely don't want to jinx myself.  But upper 60's and lower 70's just make me happy.  And I don't care who knows it!  Yes, that was a Buddy the Elf reference.  Today the hubs and I even sat outside and had a little picnic.  It included a few bottles of wine.  More on that soon.

But I know it's still disgustingly hot in other parts of the country...and the world.  And even though I'm hoping against hope that we're not going to hit the 80's (or dog forbid, even higher) any more this year, Mother Nature doesn't often heed my requests.  So.  Hot weather food is still bound to make regular appearances around here for a while longer.

And what's better to eat in hot weather than juicy tropical fruit?  Perhaps crisp, cool vegetables.  Heck, let's just put 'em both together.  'kay?  And then let's squirt some tangy lime over both of them right before we sprinkle them with some fiery red chile powder...chipotle this time...and salt.  Now let's put it all in a cup together, throw on our shades, kick back in the lounge chair, and wish we were on the beach.

See?  I can do hot weather just as well as the next Autumn-lovin' girl bearing the hot summer sun...

Jicama, Cucumber, & Fruit Cups w/ Chile & Lime

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: n/a

Keywords: appetizer snack vegan cucumber mango pineapple jicama Mexican summer

Ingredients (serves 6-8)

• 1 jicama, peeled
• 1 large cucumber, peeled & seeded
• 1 small pineapple, peeled & cored
• 1-2 mangoes, peeled
• 1-2 limes, cut into wedges
• 2 Tbs. chile powder (any kind you like)
• 2 tsp. sea salt or kosher salt

Instructions

Cut the jicama, cucumber, pineapple, and mango into long strips with roughly the same thickness. Divide evenly and arrange them in cups standing up.

Stir chile powder and salt together. Squeeze lime wedges over fruit and veggies in cups and then sprinkle with as much of the chile-salt mixture as you like. Enjoy!

adapted from Fiesta at Rick's

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