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Posts Tagged ‘spicy’

spicy mexican chorizo w/ red cabbage slaw, zucchini & organic couscous

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch on 01.26.11 at 10:34 pm

nothing like a little sausage party! :) mexican chorizo adds some kick to a simple veggie couscous… the spicy flavour of this free-range pork chorizo balances nicely with the citrus-y notes of the lemon couscous and bitterness of the red cabbage slaw.

the sausage & zucchini:
– boil the sausage in a shallow pan for 10min or so, to half-cook the chorizo (on high heat).
– remove chorizo from pan and drain remaining water from pan. set chorizo aside, and allow to cool for 1-2min.
– brown 1 large shallot (rough chop) w/ extra virgin olive oil (evoo) in pan.
– chop chorizo into bite-size chunks and add to pan. drizzle some evoo, lightly season w/ ground nutmeg and 1/8 cup fresh cilantro (rough chop).
– this mexican chorizo from the local farmers’ market was already pre-seasoned, so there was no need to add too many herbs or spices to the pan. if not pre-seasoned, try also adding ground cayenne pepper and red chilis.
– add 1/4 zucchini (thinly sliced rounds) to chorizo in pan. season w/ ground black peppercorns.
– cook until chorizo is browned and cooked through (on medium heat; do not overcook).

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spicy curry prawns w/ organic veggies & cashews

In culinary experiments, dinner, easy weeknight meals, ethnic food, gluten-free, lunch on 01.24.11 at 7:44 pm

i’m a big fan of spicy food. so i suppose it’s only natural that i like to introduce a little indian/thai fusion into my cooking from time to time. this curry dish is quite lovely and surprisingly easy to make… it reminds me of the wonderful curries i enjoyed during my travels to thailand and cambodia a few years ago. this is a healthy & simple weeknight meal — and even better, curry leftovers are perfect for lunch the next day!

veggies:
– brown 2-3 shallots (rough chop) with extra virgin olive oil (evoo) in a wok
– add 3 cups baby organic potatoes, cut into 1/2 for bitesize pieces
(tip: best to get an assortment of purple, yellow & red potatoes to add a punch of colour!)
– season w/ ground black peppercorns. add some fresh cilantro leaves (rough chop).
– sauté on high heat, until potatoes are browned and cooked.
(tip: try poking a potato w/ a fork. the potato should be relatively easy to poke thru w/o resistance.)
– add 1 small head broccoli (cut into florets) to the wok
– add 2 tsp water, to help perk up the broccoli (should help the broccoli turn a vibrant green)
– remove the potatoes & broccoli from wok. set aside in large bowl (covered to keep warm)

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