Spicy Lotus Root Pickles

Tags

appetizer, Asian, chili, lotus root, sesame, snack, spicy

A group of my friends and I have started a monthly get together where we try new cuisines. Last month was Dim Sum. We had tasty dumplings of conch, lamb, mushroom curry, and pearl balls. I made these spicy pickles to go along side. They were crispy, delicious, and packed a flavor punch. They were good with the dumplings but would be good alone, on a pickle tray, or with a refreshing light beer.

Spicy Lotus Root Pickles (From yireservation.com)

• 1lb lotus root
• 2 clove garlic, sliced
• 1 tbsp chili flakes
• 2 tbsp soy sauce
• 2 tsp Chinese black vinegar
• 1 tbsp brown sugar
• ½ tsp sesame oil
• 2 tbsp chili oil
• Salt to taste
• Toasted sesame seeds and scallions for garnishing

On the stove, bring a pot of water to a boil. Peel the lotus root and slice thinly. I used a mandolin to get evenly thin slices. Add the lotus root to the boiling water and boil for 2 minutes. This helps remove the starchy, earthy taste. Drain in a colander.

In a skillet, combine 1 tbsp of neutral oil with the garlic and chili flakes and saute very gently for 2 minutes. Add the soy sauce, vinegar, sugar, sesame oil, and chili oil and warm through. Add the lotus root and toss to coat. Serve warm as an appetizer or chilled as a snack.

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Spicy Pork and Mustard Green Soup

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Asian, food, green, mustard, pork, rice noodles, soup, spicy

After my hubby and I went to our local Japanese restaurant, I craved the Asian flavors for the next two weeks. I ordered Thai one day at work. I ate supermarket sushi. I made this soup. It is delicious. The tenderness of the pork is perfectly complimented by the texture of the greens. The noodles and mushrooms make it more filling. I served it along side spring rolls. The leftovers were pretty dang tasty too!

Spicy Pork and Mustard Green Soup (inspired by this recipe)

• ½ lb ground pork
• 2 cloves garlic, microplaned
• 2 tsp peeled ginger, microplaned
• 1 tsp black peppercorns, crushed
• ¾ tsp crushed red pepper flakes
• ½ tsp ground cumin seeds
• 1 tbsp vegetable oil
• Salt to taste
• 8 cups low-sodium chicken broth
• 1 bunch mustard greens, stems removed and torn into bite size pieces (about 4 cups)
• 4 scallions, thinly sliced
• 8 oz sliced mushrooms
• 4 tbsp reduced-sodium soy sauce
• 2 tsp fish sauce
• 8 oz. wide rice noodles

In a large bowl, mix the pork, garlic, ginger, pepper, red pepper flakes, and cumin until all is well incorporated. Heat the oil in a large pot. Add the pork and fry until browned and cooked through. In a separate pot, cook the rice noodles according to package directions. Add the broth and bring to a broil. Reduce the heat and simmer for 15 minutes. Add the greens, scallions, mushrooms, soy and fish sauces. Stir and allow to continue cooking until the greens are tender. When they are done, add the rice noodles. Ladle the soup into bowls. Serves 6.

Indonesian Slaw with Spicy Peanut Dressing

Tags

Asian, cabbage, Indonesian, peanuts, salad, slaw, spicy, vegetarian

This winter weather is getting on my nerves. I am tired of the wind, the snow, the cold, the lack of flowers. I am tired of it all. I want to get away to a sunny land with sand and bright colors. Alas, there are no travels in my future. Until then, I will comfort myself with this delicious and happy salad. The crunch of the veggies really makes you feel like you are eating something of substance. And the flavors!!! Oh My! They just pair so perfectly. I think this is my new favorite salad…. You absolutely MUST try this! You can thank me later.

• Servings: 4
• Time: 20 minutes
• Difficulty: easy
• Print

Salad:

• 1/2 large cabbage, thinly shredded
• 1/2 pineapple, sliced into thin strips
• 2 carrots, peeled and shredded
• 1 red bell pepper, diced
• 3 green onions, diced (I used red onion)
• 1 cup cilantro, chopped
• Handful peanuts, roasted, salted and chopped

Dressing:

• 1/3 cup all natural peanut butter, smooth
• 1/3 cup rice wine vinegar
• 2 tbsp tamari sauce (or soy sauce)
• 2 tbsp brown sugar, packed
• 1 tbsp Sriracha sauce, more or less to taste
• 1 large garlic clove, minced

Toss all salad ingredients except the peanuts into a large bowl. Set aside in the fridge. In a small bowl, combine the dressing ingredients. Blend or whisk to combine. Top individual salads with desired amount of dressing. Top with chopped peanuts. This amazing recipe is from Just a Smidgen. 

 

Jalapeno Dressing

Tags

dressing, gluten free, jalapeno, Mexican, salad, spicy, vegetarian

This dressing is really good. Tangy and spicy without being overwhelming. I like to use it as a dipping sauce for a southwestern style wrap or salad. It would also be good for dipping chicken tenders or southwestern style egg rolls. In other words, it’s awesome.

Jalapeno Dressing (loosely based on this recipe)

• 5 cloves garlic
• 2 jalapenos with seeds and membranes removed
• 1 tbsp Dijon mustard
• Salt and freshly ground pepper
• 1 tsp Worcestershire sauce
• 1 tablespoon honey
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 1/4 cup mild onion, chopped

Toss all the ingredients into a food processor and blitz until smooth. Makes about 1 cup of dressing.

Spicy Pepitas

Tags

gluten free, pepitas, salad topping, snacks, spicy, vegetarian

This lovely little bits are great for snacking and for salad topping. Yummy salad recipe using these to come…

Spicy Pepitas

• 6 oz of pepitas
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Olive oil

Spread evenly on a rimmed baking sheet and roast at 375 until golden and fragrant, 6-8 minutes.  Cool completely on the baking sheet then store in airtight container.

Cheesy Spicy Sausage Pasta

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cheese, food, one dish, pasta, quick, sausage, spicy

This pasta is something like a dish you might get at a sit down restaurant like O’Charlie’s or the like. It tastes like hard work and only took 30 minutes from start to finish. It is a great work/school night meal and I am sure that tomorrow’s leftovers will be just as tasty.

One Year Ago: Calico Beans

Cheesy Spicy Sausage Pasta (a variation of a recipe from A Bitchin Kitchen)

• 1 tbsp olive oil
• 1 (14 oz) package smoked turkey sausage, sliced into rounds
• 1 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (10 oz) can Ro-Tel tomatoes, original style
• 1/2 cup heavy cream
• 8 oz uncooked penne pasta (about 2 1/2 cups)
• 1/2 tsp pepper
• 1 1/2 cups Monterey Jack cheese, shredded

Heat oil over medium-high heat in a cast iron skillet. Add the sausage and onion, and cook until lightly browned, about 4 minutes. Add in the garlic, and cook for 30 seconds. Add the broth, Ro-Tel, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking. Preheat the broiler while the pasta is cooking. Remove the skillet from the heat, and stir in 1 cup of the cheese. Top with remaining cheese. Broil until the cheese is melted and lightly browned – about 3 minutes. Serves 4.

Spicy Sweet Potato Fries With Sriracha Dipping Sauce

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appetizer, food, NPR, side dish, spicy, sriracha, sweet potatoes, vegetarian

I would love to tell you this recipe was a hit in my house. It was not. I LOVED IT! My husband said this – If the sweet potatoes don’t have pecans, brown sugar, or marshmallows on them, please don’t fix them for me. Apparently he things the sweet/spicy flavor combo is a terrible concept and should be ignored for eternity. He has no idea what he is missing! Oh well, MORE FOR ME!

Thanks to NPR for this fantastic article full of cool ideas, including this one.

Spicy Sweet Potato Fries (dipping sauce below)

Makes 4 to 6 servings

• 2 tablespoons olive oil
• 1 teaspoon sriracha
• 2 large sweet potatoes, cut in large batons, approximately ¼-inch-by-2 inches
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Sriracha Dipping Sauce

Makes 1 cup

• 1/2 cup sour cream
• 1/2 cup Greek-style yogurt
• 1 small garlic clove, minced
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons sriracha, or to taste
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preheat oven to 425 degrees.

Whisk olive oil and sriracha together in a small bowl. Pour over sweet potatoes in a large bowl and toss to coat.Combine cumin, chili powder, paprika, salt and pepper in a small bowl. Add spices to potatoes and toss to coat. Arrange potatoes in one layer on an unoiled baking sheet.

Bake on lowest rack 10 minutes. Turn potatoes with a spatula and bake 10 more minutes, or until golden brown on all sides.

While potatoes are cooking, whisk dipping sauce ingredients together in a small bowl.

Remove potatoes from oven and serve with sriracha dipping sauce.

Spiced Eggplant with Couscous Salad

Tags

couscous, Dinner, eggplant, food, Mediterranean, spicy, Supper, vegetarian

I have previously mentioned my work friends- the Vegetarian and the Gluten-Free nurses. The more I get to know them, the more I am curious about the foods they eat and their attitudes about food. I have also started to evaluate my own opinions about food.

I was raised in a household where my father insisted dinner was not dinner if meat and potatoes were not on the table. So there was meat every night. Potatoes most nights. If not potatoes, then maybe macaroni and cheese or rice. Meat and starch = well balanced meal. And there is something to be said for this meal choice. My father is a farmer who worked 12 hours outside. He didn’t have to worry about calories packing on the pounds. But now that he is older (the big 50!), he has asked my mother to cook a little different. More vegetables and fish and a general decrease in the amount of food cooked. He has found that he packs on the pounds faster than he can work them off. I hope that never happens to me (but something tells me it will).

This food blog has totally changed how I see food. I am more aware of every bite I put in my mouth. Every ingredient I use. The cause and effect of everything. It has made me try to eat healthier and embrace other’s eating traditions. Hence today’s recipe. I had never cooked eggplant before. It worked out pretty good, though people who don’t like squash won’t like the eggplant.

Spiced Eggplant with Couscous Salad (inspired by a Bonappetit Jan 2012 recipe)

• 1/2 cup olive oil, divided, plus more for drizzling
• Zest of half a lemon
• 2 garlic cloves, smashed
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt plus more
• 2 medium eggplants (9–10 ounces each), halved lengthwise
• 1 box pearled couscous (I used the roasted garlic and olive oil flavor)
• 1/2 cup pitted green olives, halved
• 1/2 small red onion, very thinly sliced
• 1/3 cup craisins
• 1/3 cup flat-leaf parsley, chopped
• 1/3 cup fresh cilantro, chopped
• 1/4 cup almonds, sliced or chopped
• 2 tablespoons fresh lemon juice
• Freshly ground black pepper

Preheat oven to 350°. Stir 1/4 cup oil, next 7 ingredients, and 1/2 tsp. salt in a small bowl for spice mix. Score flesh of each eggplant half with 1/2″-deep diagonal crisscrossing lines, spacing 1″ apart (do not cut through skin). Drizzle 1 Tbsp. oil over cut side of each half, allowing it to soak in. Season lightly with salt. Brush or spoon spice mix over, dividing evenly. Place eggplants, cut side up, on a rimmed baking sheet. Roast until soft and very tender in center, 50–60 minutes.

Meanwhile, cook couscous according to package directions. Stir in olives, onion, currants, parsley, cilantro, pistachios, and lemon juice. Season to taste with salt and pepper. Let stand for at least 30 minutes for flavors to meld.

Serve eggplant warm or at room temperature. Place an eggplant half on each plate. Spoon some couscous salad and a dollop of yogurt alongside. Garnish with cilantro if desired.