Posts Tagged “Spicy”
Expanding on the concept of the Dragon Bowl I talked about a few weeks ago, I’m going to post more recipes that might inspire you to build a your own. The vegetables and grains are the easy part, but not everyone has a repertoire of dressings and sauces to make their sauteed spinach and brown rice into a meal. So, here is a fantastic sauce recipe! I consider all the ingredients pantry items, which means you can most likely make this sauce even when you think you’re overdue for a trip to the market.
High Raw
The other night, I made a Thai inspired “Bangkok” Bowl with this almond sauce. Peanut sauce would have been a more obvious choice, but I wanted to make the sauce using more raw ingredients.
Last weekend’s snow prompted me to make this warming stew. With a freshly made batch of harissa in my fridge, this nutritious and flavorful dish took only 20 minutes of active cooking time.
This dish is a classic Tunisian breakfast favorite. It’s interesting how many traditional cuisines have such savory and robust foods for breakfast. Although we celebrate the start of the day with some fairly hearty breakfasts in Santa Fe, like with chile smothered breakfast burritos, I think most people like to ease their appetite awake with more simple fare. Either way, this stew is delish, no matter what meal you decide to enjoy it.
Harissa is a North African chile paste that seasons everything it touches a delightful spice. It is most commonly found in Tunisia, and can be found at ethnic markets. Why not make this tasty condiment yourself and leave the sodium and other questionable additives at the factory?
Harissa is a blend of chiles, spices, garlic and olive oil. It’s traditionally used to liven up soups, stews, grilled eggplant and couscous.
When people think of Indian food, most often people think of curry. Curry is both a ground spice blend and a dish stewed with the ground spices. Like all traditional regional cuisines, each Indian household has their own family recipes, yet there are consistencies throughout each region. The recipes below are great basic recipes, one southern and the other northern Indian. They are essentially interchangeable in any Indian soup, curry or sauté of vegetables. The recipes are
Kim Chi is definitely an acquired taste. I love all things pickled, but it took me a few tastes to really enjoy kimchi’s flavor. It is a spicy fermented vegetable mixture, seasoned with garlic, ginger, green onion, and hot chile powder. The flavor of the ginger after the fermentation process is quite strong.
Kimchi is the staple condiment that completes a traditional Korean meal. When I use the word “complete,” it’s no joke.
