I guess I've been on a little bit of a spicy kick lately because the last three meals I cooked made my eyes water and my nose run and they were absolutely DE-LISH! These are definitely not for the lovers of mild and bland. All three came from The Feed Zone Cookbook. They are quick and easy to make, full of good for you veggies in every color of the rainbow and low in fat...another cooking trifecta of goodness
Spicy Asian Noodle Soup
I seriously could have eaten the whole pot of this soup and it made our house smell wonderful. It would be a great dish for a large group because everyone can make it to their liking. Next time I make it, I may let the girls try it. The sausage wasn't spicy and they can add in their favorite veggies. They'll totally love being little chefs.
- 8oz rice noodles
- sesame or grapeseed oil
- 1lb Italian bulk sausage (spicy or not) or 1lb cubed firm tofu (I used sausage)
- 1/4 cup low-sodium soy sauce
- 4 cups chicken or vegetable broth
Toppings (pick your favorites)
- chopped green onions
- chopped bell peppers
- shredded/chopped carrots and/or radishes
- shredded cabbage
- chopped fresh ginger, garlic and/or jalapeno
- fresh mint, Thai basil leaves, and cilantro
- soy sauce
- Sriracha sauce
- fresh limes
- Bring a large stock pot filled with water to a boil. Cook the rice noodles as directed on the package. Drain water from noodles, tossing with a light sesame or grapeseed oil to prevent noodles from sticking. Set aside.
- Brown the meat or tofu. Add a splash of oil once most of it is browned and then saute until crisp. Add soy sauce and continue to mix. If using tofu, add some salt and pepper. Remove from heat.
- While the meat or tofu is browning, bring the broth to a simmer in a large pot. Add an equal amount or more of water, depending on how strong you want the flavors to be.
- Divide noodles among four bowls, add broth to each, top with tofu or sausage. Mix in the veggies and toppings as desired. Have chopsticks and big spoons ready
The warm broth combined with the crispy veggies and fantastic sausage make a wonderful bowl of yumminess!
Just seeing that beautiful pictures makes me want to go out immediately and buy all the ingredients! Seriously, make this one, you won't be disappointed!
You certainly could make this without the chili sauce and jalapenos but I really think it is begging for both. Make the kids some chicken nuggets instead and enjoy your nice grown-up chicken!
- 2 cups uncooked calrose or medium-grain rice
- 1 1/2 cups water
- 1lb boneless, skinless chicken, cut into bite-sized pieces
- 1 cup rice flour
- 1/2c red cabbage
- 1/4 cup red onion, thinly sliced
- 1 jalapeno, thinly sliced
Dressing (personally I don't think there was enough sauce, next time I would double the ingredients)
- 1/4 cup orange marmalade
- 1T soy sauce
- 1t chili sauce (or to taste)
- Combine rice and water in a rice cooker.
- While rice is cooking, dust chicken pieces with rice flour in a bowl or large ziplock bag
- In a lightly oiled medium saute pan, cook the chicken until lightly browned, about 5 minutes
- Add cabbage, onion and jalapeno and saute until all are softened, about 3-5 minutes. Removed pan from heat.
- To make the dressing: In a small bowl, whisk together orange marmalade, soy sauce and chili sauce.
- Pour dressing over chicken and vegetable mixture and stir well to incorporate. Add salt and pepper to taste. Serve over rice.
It's the perfect combination of sweet and spicy. It makes enough for 4 servings and yes, the hubby and I ate them all!
Spanish Chicken and Tomato Stew
When I made this one, I made it REALLY spicy because I misread the ingredients and put in one POUND of chorizo instead of one CUP. Oh boy did my eyes water and I think I needed about 49 tissues, but it was still delicious and I ate two HUGE bowls! I made it in the slow cooker so it was super easy. I love that the veggies were still crispy and not mushy. I topped our stew with fresh avocado which added some wonderful creaminess and helped balanced some of the added spiciness.
- 1T olive oil
- 2lbs bonesless, skinless chicken thighs, cut into cubes
- 1 cup chorizo or Italian sausage
- 1 cup carrots, chopped
- 1 cup tomatoes, diced
- 1 onion, chopped
- 2 mild green chile peppers, chopped, seeds left in
- 2-4 cups chicken stock or water (see note)
- 1/2c apple cider vinegar
- 1T brown sugar
- 1c cooked white beans, rinsed
- Pour olive oil into a heavy pot and set over medium-high heat. While oil is heating, sprinkle salt and pepper over chicken.
- Add sausage to pot and brown thoroughly. Add chicken and cook about 5-6 minutes, until browned.
- Add vegetables and 2 cups chicken stock (including any desired optional ingredients-Add canned beans, if using, just before serving), cover pot with lid, and bring to a rolling boil. Reduce heat to medium and let simmer for 45 minutes. Add salt and pepper to taste. Serve with warm polenta or steamed rice.
NOTE: To prepare in a slow cooker, first cook the meat as instructed in steps 1 and 2, but simply sear the meat until it is lightly browned on each side. The meat will not be cooked through. Transfer the meat and all of the ingredients, along with an additional 2 cups of chicken stock, to the slow cooker and cook on low for 3 to 4 hours.
So now you have three great recipes to warm you up on these ridiculously cold "spring" days! Happy eating!