yumyumyummers

Posts Tagged ‘spicy food’

spicy beef & edamame noodle bowl

In culinary experiments, dinner, easy weeknight meals, ethnic food on 01.01.12 at 6:22 pm

lucky noodles for the new year! i’m not really superstitious, but who wouldn’t welcome a little (or a lot!) of good luck in their lives? ;)

there are all sorts of fun holiday traditions that my extended family does to symbolize good luck, health and prosperity in the new year… place a sprig of fresh grapes above every doorway to bring good wishes into your home. prepare a bowl of 13 different fresh fruits on the table — 1 fruit for every month of the year, and 1 more for a fruitful following year. put coins on each step of the stairway in your house to bring good fortune and prosperity to your family. cook a hearty noodle dish to symbolize long-life and good health for your family. so, in celebration of all things yummy and good in 2012, here’s a yumyumyummers recipe for stirfry noodles. cheers to a happy, healthy and prosperous new year!

the beef:
– heat up 2 tsp extra-virgin olive oil in large wok on medium heat
– add 2 sprigs of green onions (rooted stems removed, rough chop into sliced rounds)
– add 250g beef stirfry strips to wok
– season w/ ground black peppercorns
– add a dash of sea salt
– season w/ chinese five-spice
– stirfry beef until partially cooked

the veggies:
in the same wok, add the following ingredients to the stirfry beef:
– 1 cup baby carrots (julienne-cut)
– 1 cup edamame beans (deshelled, pre-steamed)
– splash of water
– season w/ ground black peppercorns
– drizzle 1 tbsp chili garlic sauce
– stirfry for 1-2min
– then add 2 cups organic mixed greens
– add 1 cup crimini mushrooms (sliced)
– season w/ ground black peppercorns
– stirfry ingredients together in wok until well combined

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spicy fajita pizza

In appetizers, baking, culinary experiments, dinner, easy weeknight meals, leftovers, lunch, snacks, tapas on 11.21.11 at 7:46 pm

can’t decide what to have for dinner? well, if you’re craving mexican food and pizza tonight, this simple recipe is the best of both worlds.

and it was a great way to repurpose leftover meat stuffing from the pork empanadas the other night (see previous yumyumyummers recipe). gotta love leftover redux.

– preheat oven to 400F

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough (i bought some fresh from the bakery.)
– using a rolling pin, flatten out the dough into a thin, round pie
– sprinkle some more flour on the dough pie, flip over before applying the rolling pin again
– place the prepped dough pie on a pizza stone (at room temperature) or a lightly-greased, round baking pan

prep the toppings:
– 1-1.5 cups spicy fajita mixture (see previous yumyumyummers recipe)
– 1 cup fresh organic baby spinach
– fresh mozzarella (grated)

prep the pie:
– spread 2 tbsp plain, low-fat greek yogurt evenly on pizza dough
– lightly drizzle hot sauce
– season w/ ground black peppercorns
– add a bed of spinach leaves, then add spicy fajita mixture
– sprinkle mozzarella (grated) evenly over toppings
– season w/ ground black peppercorns

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chipotle turkey & tomatillo fajitas

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, tapas on 11.05.11 at 5:02 pm

tomatillos. green tomatoes. whatever you call them, they are pretty fantastic.

i was surprised to stumble upon some fresh tomatillos in the produce aisle the other day. intrigued by the vibrant green hue beneath the husk, the tomatillos quickly became the inspiration for my weeknight culinary experiment. tomatillos are a staple ingredient of mexican cooking, so i thought fajitas were just the ticket that night. olé!

the turkey:
– heat up 1.5 tbsp extra-virgin olive oil (evo0) in large saucepan on high heat
– sauté 1/4 white onion (peeled, diced) until slightly browned
– add 500g extra-lean ground turkey to pan
– add a dash of salt
– season w/ 1 tsp dean & deluca chipotle bayou blend (combo of spices incl chipotle powder, ground paprika, cumin, coriander, granulated onion, garlic powder)
– add 1 cup crimini mushrooms (diced)
– season w/ ground black peppercorns
– divide & fold the ground turkey into pieces as it cooks for approx 4-5min until no longer pink. reduce heat to medium.

the tomatillo:
– add 1 tomatillo (husk removed, rough chop) to turkey, onions & mushrooms in pan
– sprinkle 1 tsp dean & deluca chipotle bayou blend
– season w/ ground black peppercorns
– drizzle hot sauce over turkey & tomatillo (optional)
– fold ingredients & simmer on medium heat, until well combined and meat is cooked
– remove from heat & set aside

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