Posts tagged ‘spicy’

February 8, 2012

Food: Mexican Tofu and Spinach Stir Fry.

Are you looking for a good lunch?

Here it is.

Full of fiber, protein, vitamins and spice!

You won’t fall asleep at your desk after this lunch.

Mexican Tofu and Spinach Stir Fry

Makes 1 hearty lunch portions

Ingredients:

  • 1 teaspoon Olive Oil
  • 1 tablespoon Red Onion, roughly chopped
  • 1 heaping tablespoon Red Pepper, roughly chopped
  • 1/3 cup Tofu, cut into cubes
  • salt and pepper
  • 1 teaspoon ground Chile Pepper
  • 3 heaping tablespoons canned black beans, rinsed and drained
  • 2 tablespoons Green Chile Salsa (use your favorite store-bought)
  • 2 handfuls fresh Spinach
  • 1/4 Cilantro, chopped
  • 1/4 cup Cheddar Cheese, grated
  • pinch Red Pepper flakes
  • 1 scallions, chopped

Method:

1. In a medium sized non-stick saute pan heat over medium heat olive oil, red onion and red pepper. Saute for 2-3 minutes, until slightly softened.

2.Turn heat up slightly. Add cubed tofu and a pinch of salt and pepper. Let Tofu brown on 1 side, then flip. Add chile pepper, black beans, and salsa. Stir to combine.

3. Add spinach and cilantro. Saute until Spinach is almost fully wilted. Turn off heat.

4. Serve in bowl, add cheese, red pepper flakes and scallions to garnish. Eat right away when hot!

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January 30, 2012

Food: Soba Noodle and Tofu Soup with Baby Bok Choy.

I had this for lunch and dinner. In one day. It is that good.

Talk about refreshing. I had the beginning of a cold or the end of a cold – I have felt ‘stuffed up’ for the last couple of weeks, so I’m not sure if it is coming or going. Don’t be worried about me. I’ll live.

Back to the soup. It made me feel so much better. The fresh ginger (I just typed fresh finger :)), soy and¬†hoisin¬†kicked the ‘stuffiness’ out of my system. Plus the heat from the Sriracha knocked¬†everything out of the door.

Enough of this sick stuff. Just look at this.

I want more right now..but it is the morning, so I might have to wait.

Soba Noodle and Tofu Soup with Baby Bok Choy

makes 1 1/2 quarts

Ingredient:

  • 1 tablespoon dried crimini mushrooms
  • 1/4 cup hot water
  • 1 quart vegetable stock
  • 1/4 white onion, sliced
  • soba noodles (a quarter – the coin- amount of noodles)
  • 1-2 baby bok¬†choy’s, separated into individual pieces
  • 1 heaping teaspoon freshly grated ginger
  • 1 heaping teaspoon oyster sauce
  • 1¬†tablespoon hoisin sauce
  • 1 tablespoon soy sauce (low-sodium)
  • 1 squirt (or more) Sriracha
  • 1/4 of a extra firm tofu block, cut into small cubes
  • 1 heaping pinch of freshly chopped cilantro
  • 1 scallion, chopped

Method:

1. Reconstitute the dried crimini mushrooms in hot water, in a small bowl. Let sit.

2. In a medium-sized stockpot, pour vegetable stock. Bring to a rapid simmer. Add onions. Bring back to a rapid simmer and add soba noodles. Cook noodles for 4 minutes. Remove crimini mushrooms from liquid, chop finely. Add 1 tablespoon of the mushroom liquid to the vegetable broth and noodle mixture on the stove. Add the chopped mushrooms as well.

3. Then add ingredients bok choy through Sriracha. Mix to incorporate sauces. Cook for an additional 1 minutes or until soba noodles are done.

4. Turn heat off. Add tofu and stir carefully. Add half of cilantro and chopped scallion. Serve in large warm bowls. Garnish with remaining cilantro and scallion. Enjoy hot!

 

January 23, 2012

Food: Coconut Green Curried Lentils with Sweet Potato.

Yes, I am eating more and more vegetarian meals.

And I am liking it.

This is a spicy dish. Make sure you have a glass of water next to you.

The sweet potato cuts the spicy green curry! It’s one of those perfect combinations. I swear. You are just going to have to try it. For real this time.

Coconut milk. Cilantro…obcessed, if you didn’t know.

Coconut Green Curried Lentils with Sweet Potato

Makes enough for 2 servings

Ingredients:

  • 1 teaspoon Olive oil
  • 1 Sweet Potato, cooked
  • 1/2 can of Coconut milk
  • 1 heaping tablespoon Green Curry Paste
  • 1/4 cup or more Cilantro, chopped
  • salt and pepper
  • Lentils (see note below)

Method:

1.  In a medium-sized saucepan, heat olive oil over medium high heat. Dice sweet potato into medium size bites. Put into saucepan. Saute for a couple of minutes until the sides of the potato pieces are brownish Рtoss occasionally. Turn heat down to medium low. Add coconut milk, curry paste and cilantro.

2. Stir gently to fully incorporate ingredients without breaking apart the potato. Taste and add salt and pepper. Add lentils – I added about 3/4 cup per serving. Heat for 30 seconds, until everything is heated through and combine.

3. Serve and enjoy hot! …add more cilantro to the top for more garnish and color ūüôā

*Cooking Lentils: I don’t measure – this could be a bad thing for you if you are following this recipe to a ‘t’. I poured about 1 cup of lentils into a pot an about 2 1/2 cups of vegetable stock. Bring to a boil, cover slightly and turn down heat for a rapid simmer. Stir occasionally and check the liquid – you may need to add more. Test the lentils for doneness – they should still have somewhat of a bite to them but not be complete baby food – somewhere in the middle is perfect! I would say roughly 20 minutes. In this recipe, I made the lentils the night before and chilled them overnight.

October 11, 2011

Food: Ancho Chili Sweet Potato Fries with Siracha Ketchup.

This was my dinner the other night. It was between cereal or these.

I think I choose well.

The sweetness from the meaty potato and the slight heat from the ancho chili¬†and paprika are a perfect combination…even before they are dipped into the Siracha ketchup. So simple yet so flavorful.

Ancho Chili Sweet Potato Fries with Siracha Ketchup

Yield = 1 person

Ingredients:

  • 1 medium-sized sweet potato, cut into fry shapes
  • olive oil
  • Kosher salt
  • 2 pinches ground ancho chili powder
  • 2 pinches smoked sweet paprika
  • 1/2 teaspoon Siracha hot sauce
  • 1/4¬†cup ketchup

Preheat oven to 400 degrees.

1. Coat potato fries in olive oil on a sheet pan and sprinkle with salt. Bake in oven for 10 minutes. Pull out and sprinkle chili powder and paprika on fries. Return them to the oven, until tender Рanother 6 Р8 minutes. For the last 4 minutes, I turn the oven to broil so they become a little crispy.

2. While fries are cooking, combine Siracha and ketchup. Taste test for the level of heat you are looking for.

3. Remove fries from sheet pan and sprinkle with more salt if desired. Serve and enjoy right away!

*I use a toaster oven for 1 sweet potato. Less energy and heats up much faster.

 

August 31, 2011

Food: Spicy Grilled Chicken and Roasted Corn Pico Fajitas.

At 7:00 pm the other night, ¬†I said to Mr. A, “I have done nothing about dinner, want to go out?”

Dead silence. Followed by more silence and no comment.

Just a serious stare back in my direction that I translated to “Are you kidding me, cook me some food woman, you are in Culinary School after all.”

If you don’t know Mr. A which most of you don’t since you are my lovely internet blog friends – he is very sarcastic and the funniest person that I know. And since we know each other oh so well, I can read his mind and can tell what he is thinking at all times. At least I have convinced myself of that.

Anyway, back to this fabulous story (sarcasm). Long long story short – I glanced into our refrigerator and found some chicken breasts, 1 lonely ear of corn and a green pepper. And then glancing over to my kitchen counter I spied the mound of heirlooms tomatoes.

So this meal was born and let me just say it was fabulous, quick, easy, mostly on the grill, colorful, and most importantly the husband approved by having seconds and taking it to work the next day.

Now that I have completely bored you. Let’s talk about the food. The combinations of the textures and fresh flavors were the best. This is totally my kind of meal. The roasted corn pico added a crunch and burst of spice.

Have I told you that I always overfill my tortillas? Always. It’s a habit of mine and I’m content with it. My close friends are probably rolling their eyes or laughing because they know this much is true. I do it every single time.

Spicy Grilled Chicken and Roasted Corn Pico Fajitas

Yield = 4 dinner portions

Ingredients:

for the Chicken –

  • 3 boneless chicken breasts, trimmed of fat
  • 1 tablespoon grape seed oil
  • 2 teaspoon medium chili powder
  • 1 teaspoon cayenne
  • 1 tablespoon ancho chili powder
  • 2 heaping teaspoons smoked Spanish paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 heaping teaspoon Kosher salt

¬†for the Pico –

  • 1 ear of corn, cut from cob
  • 4 medium sized heirloom tomatoes (combination of yellow or¬†orange and red)
  • 1/2 green bell pepper, small diced
  • 1 handful of cilantro, chopped
  • 1 scallion, chopped
  • 1 tablespoon lemon or lime juice
  • salt and pepper, to taste
Extra items –
  • grated cheese, I used sharp cheddar cheese
  • tortillas
  • black beans with jalapeno’s

Method:

Preheat grill to high heat.

1. Combine all spices including the salt and pepper in a medium sized bowl. Coat chicken with oil then add to the spice mixture. Fully cover the chicken with the spices. Let sit in refrigerator, covered, until grill is heated and ready.

2. To make the pico, heat up small stainless steel sauce pan on medium high heat. Add corn kernels to hot pan. Stir occasionally, until slightly browned. Remove from heat.Combine heirloom tomatoes, bell pepper, cilantro, scallion, lemon/lime juice. Stir in cooled corn. Add salt and pepper to taste. The longer you let stand the more liquid will be extracted from the tomatoes after the salt and lemon/lime juice are added. You can either strain it or use a slotted spoon when serving.

3. Grill chicken until the middle is still moist but cooked through. Remove and let sit for a few minutes before cutting into. Cut on a bias into 1/2 inch thick strips.

4. I heated up a can of black beans with jalapeno. Add those to warmed tortillas, topped with chicken and roasted corn pico, then grated cheese. The order doesn’t matter really…and add however much you prefer!!

Mr. A asked that I take some pictures of his plate. Lots of beans…

There’s the chicken.

May 17, 2011

Food: Spicy Honey Chicken Thighs

Chicken thighs cook in no time. And the dark meat is so very flavorful.

I trim a bit of the fat off of them – it makes me feel better. Dark meat is oh so good + the spice combination = a winner.

Sweet and spicy are a great combination. The honey creates a sauce combine with all the spices…make sure you drizzle the left over liquid in the pan over the top of the chicken. You wouldn’t want to waste any of that.

Adapted from Cooking Light

Spicy Honey Chicken Thighs

Ingredients:

  • 2 teaspoons garlic powder
  • 2 teaspoons medium chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon of cayenne (add more if desired)
  • 6 – 8 skinless, boneless chicken thighs, fat trimmed
  • Cooking spray
  • 6 tablespoons honey
1. Preheat broiler.
2. Combine first 6 ingredients in a large bowl. Add chicken to bowl and toss to coat. Place chicken on broiler pan lined with foil and coated with cooking spray. Broil chicken for 5 minutes on each side.
3. Remove chicken from oven and brush or drizzle honey on chicken. Broil for 1-2 minutes. Remove chicken from oven and turn over. Brush/drizzle chicken with remaining chicken. Broil for an additional 1 minute.



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