The Veggies – this recipe is a great way to use up any veggies you happen to have in the fridge or the seasonal produce that surrounds you so don't feel limited by what I happened to use.
The Chili Factor – there are many different kinds of chile/chili you can consider for this recipe and it really just depends on the type of flavour impact you are looking for. Ground chile peppers such as cayenne and habanero are amongst the hottest varieties so you will want to use these chile powders carefully and sparingly (particularly initially) – I use small pinches (1/8 or ¼ tsp) of these powders on occasion in cooking. Ancho chile is beautifully complex and warm (but not as hot as cayenne/habanero). Paprika and chipotle (smoke-dried jalapeno) are other favorites. The more generic ‘chili powder’ that you find in the supermarket is really a mixture of milder chile peppers with the addition of herbs/spices such as onion/garlic powder and salt and may be more suitable for youngsters and those who don't tolerate or enjoy heat. Chili powder of this kind would be perfectly suitable for this recipe but you could also add a pinch of ancho or chipotle in addition to it just to give it a bit more robustness. It’s really just a matter of personal taste. I encourage you to visit my friend MJ over at
MJ's Kitchen aka:
The Chile Queen, for some detailed information on chile varieties ~ she's my go-to source.
Mighty Omega-3s – cold water fish such as salmon (mackerel, herring, sardines, anchovies, rainbow trout and black cod) offer the best sources of omega-3 fatty acids EPA & DHA which research reveals helps reduce inflammation and protect us against cardiac disease. Several neuronal and cognitive functions also depend on these fats to keep the lining of the brain cells flexible and communication fluid.