The title kind of says it all.
I discovered the wonders of sriracha mayo five days ago. I have had it every single day since. Right now, sriracha mayo is the most important food group in my world — a category unto itself.
I have spread it onto breakfast sandwiches and steamed corn. I’ve swirled chunks of carrot and celery in its creamy, spicy, roostery depths. And potatoes! Ohhhh the potatoes. I’m convinced that potatoes were created purely as a conduit for sriracha mayo. Soft, mealy potatoes (sweet or white, pick your pleasure), sprinkled with salt and pepper and dunked in sriracha mayo? Heaven.
The stuff is criminally simple to make too. “Recipe” after the jump! Read more… →
While I always feel extra-virtuous when I’m eating a big bowl of vegetables, health-consciousness is NOT the main reason why I avoid cooking meat. The real reason I don’t cook meat more often? Unless it’s a Sunday afternoon and I have tons of time to kill, I am the world’s laziest cook. I worked all day long! The last thing I want to do when I get home is fool with some thick cut of meat. No one has time for that. I mean, really. I’ll just make a salad.
For a long time, my favorite cashier at the grocery store thought I was a vegetarian. “Nope!” I said, when he asked. “I just like vegetables a lot.” Occasionally though, I (or someone who loves me) throw a few bites of meat into my cart. Then, things like this spicy Italian sausage soup happen.
It’s super easy, super simple, and super quick. It took me just 40 minutes to make from start to finish, vegetable prep and all. And it’s just delicious to eat — probably one of my favorite soups I’ve ever made. The spice from the Italian sausage flavors the whole dish throughout. Something about that extra bit of fat makes it feel like a real treat. There’s also a little twist that makes the soup extra delicious: Greek yogurt! Stir it in at the very end to add just a little creaminess and tang. Read the full recipe after the jump! Read more… →
I first had lotus root at a great little Korean restaurant in town. I had no idea what it was. My first thought? “…This may or may not be a cross section of ET’s pancreas.” Once I got over the initial shock, I began to appreciate the beauty of the plate. I took my first bite and was instantly hooked: the lotus root was delicious. It was tender and slightly sticky, simmered in soy sauce and something sweet. I’m still working out how to replicate that dish. During the course of my many (many, many) experimentations, I’ve found that lotus root makes a fantastic baked chip.
Lotus root is starchy — not unlike a potato, actually. After a quick, tenderizing boil in water and vinegar, I give the lotus root the same treatment I would give oven-cooked spuds. I grab a few of my favorite spices, season the lotus root liberally, and toss them in a hot oven. This simple process yields a lovely, flavorful snack. The baked lotus root chips are crisp at the edges and tender in the middle, a little chewy throughout. I like to eat them with a little bit of spicy-sweet gochujang on the side.
I usually use my favorite seasoning trio of chili, garlic, and onion powders, but you can change the flavors in a million different ways. The lotus root works beautifully with just about anything. Try it with garam masala for an Indian flair; for a Latin touch, try adobo or a mix of cumin, garlic, and parsley. If you like spicy North African flavors, harissa is a great choice.
Detailed instructions after the jump!
Read more… →
One of my college roommates introduced me to the beauty of shrimp tacos. Before that, the only tacos I’d ever had were made with ground beef or chicken. Usually there were boxed hard shells involved. I know, I know. I was living a sad, sheltered shell of a life.
Now that my eyes have been opened, shrimp tacos are almost always the variety I choose to make. For one thing, they’re the easiest option by a mile. Shrimp have a short, fuss-free cooking process. Even if you have to defrost the shrimp, this recipe comes together in 30 minutes or less. Using fresh shrimp? Then it’s more like 15 or 20.
Of course, no one really needs an excuse to cook shrimp. The natural sweetness and tenderness of a a well-prepared shrimp is a thing of beauty. Paired with garlic and olive oil? Mercy.
I topped these shrimp tacos with a mixture of broccoli slaw (one of my favorite convenience foods) and Greek yogurt. The slaw topping is bright and tangy, with a kick from a little red onion.
Two of these super-stuffed tacos come in under 300 calories, so you can enjoy all this shrimpy delight guilt-free. Read on for the recipe! Read more… →
I’m happy that Brussels sprouts are finally getting some of the love and respect they deserve. They’ve popped up on restaurant menus all over the place. Of course, there are some stubborn holdouts that want no part of this Brussels sprouts business. Just means more delicious sprouts for me.
Anyway, this Asian-inspired recipe is one of my favorite ways to prepare them. Sautéed in a healthy oil infused with garlic, onion, and chili flakes, the sprouts take on big, bold flavor. Sugar-free orange marmalade is the key to this recipe. It adds bright, citrusy sweetness without adding a ton of extra calories. A few drops of fragrant, nutty sesame oil are the finishing touch. All together, the sauce is similar to the one you find on takeout-style orange chicken. Needless to say, this version is a lot better for you.
These spicy orange Brussels sprouts are an easy, delicious dish for meatless Monday. Most people will prefer this recipe as a side (try it with steamed fish or chicken satay), but I really like it as a main over rice or noodles. Recipe after the jump! Read more… →