Tag Archives: Sriracha

Squash & Kale Salad

9 Nov

Based on Roasted Delicata Squash Salad.

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Preheat the oven to 400.

  • 1/2 lb potatoes, cut into bite size pieces
  • 3/4 lb squash, cut into pieces
  • 1/4 C olive oil
  • 1/4 C miso
  • 1 T sriracha
  • 3 T lemon juice
  • 1 1/2 oz kale, ripped into pieces
  • 4 radishes, chopped thin
  • 1 1/2 oz toasted nuts

Toss potatoes and squash with a 1/3 cup of miso, oil and sriracha mixture. Roast 25-30 minutes.

Whisk lemon juice into remaining oil mixture. Season to taste. Stir it into the kale.

When roasted veggies are done, toss with kale, radishes and nuts.

Roasted Cabbage Amazingness

13 Oct

Pre-heat oven to 500

  • 1/2 head of cabbage, quartered, cored and sliced into 1/2 inch ribbons
  • t T olive oil
  • 1 tsp sesame oil
  • 1/4 C mirin
  • 2 T rice wine vinegar
  • 2 tsp soy sauce
  • 1/2 tsp sriracha
  • 3-4 pork sausage (optional), chopped

Toast cabbage with oil, roast for 15 minutes, toss & add sausage.  Cook for another 5-10 minutes.

Combine other ingredients into a bowl.  When cabbage comes out, put in a bowl, pour sauce over and eat.

 

Bok Choy Attempt

20 Jun
Featuring many of my favorite flavors.
  • bok choy
  • 3 garlic cloves
  • 2 T olive oil
  • 2 inches, chopped fresh ginger
  • 2 T rice vinegar
  • splash of soy sauce
  • splash sriracha
Saute garlic and bok choy.  After a few minutes add the ginger, soy sauce and sriracha.  
Cook a bit longer, then turn off heat and add rice vinegar. 

Steamed Eggplant & Green Beans

20 Oct

Steamed eggplant seems similar in texture to whole oven roasted eggplant.  And it’s a surprisingly good vehicle for sauce.

  • 1 1/2 – 2 lbs eggplant
  • 3/4 lbs green beans

Sauce

  • 1/2 C soy sauce
  • 3 T rice vinegar
  • 1/4 C sesame seeds
  • 1 tsp sugar
  • 2 gloves crushed garlic
  • 1 T grated ginger
  • 1/4 C scallions, finely chopped
  • 1/8 tsp Sriracha

Slice eggplant length-wise, steam for approximately 15 minutes.  Drain some liquid, scoop out seeds, then scoop out flesh.  Drain flesh some more and then roughly chop.

Cut green beans into bite-friendly sized pieces, steam for approximately 5 minutes.

Combine all the sauce ingredients, then spoon (approx 5 T – about 1/2 the recipe) over eggplant and green beans.

Eggplant Sausage Stuff

19 Oct

Bit of a hodge-podge but it’s tasty with torilla chips, rice or pasta.

Time: 2 hours-ish

  • An eggplant
  • A zucchini, thinly sliced
  • 4 links of sweet Italian sausage, chopped up (or whatever you have)
  • scallions, chives or onion, minced
  • +2 cloves garlic, minced or grated
  • 1/2 can or less chicken broth
  • 2 T (or so) tomato paste
  • Hot sauce of your preference (sriracha)

Pierce the eggplant a bunch of times and then roast it whole on a baking sheet at 350 F until it’s soft and starts to collapse (approximately an hour, maybe a bit more).  Let it cool until you can touch it, then slice it in half length-wise.  Scoop out the seeds and discard.  Scoop out the eggplant flesh and chop.

Saute (not steam!) the zucchini.  Season with salt, pepper, rosemary and thyme.  Add onions and  garlic.  Then add eggplant and sausage.  Continue to saute until everything cooks most of the way through.

Add tomato paste, chicken sauce and more spices (including hot sauce) to taste.

Let everything simmer for approximately 15 minutes (or until it tastes right).

 

Pumpkin Sauce

12 Oct

This is based on a recipe I found at Circle B Kitchen, with a few modifications (measurements are mostly approximate).

Time: 1 1/2 hr to roast the pumpkin, 1 hour for the rest of it.

  • 1 box of pasta – shape of your choice
  • 2 T olive oil
  • 1 small-ish onion (or 1/4 C green onions)
  • 4 cloves garlic , minced/grated
  • Pinch of Crushed Red Pepper
  • 1 1/2 C broth
  • 1 pumpkin (approximately cantaloupe sized)
  • 1/2 C 1/2+1/2 or heavy cream
  • 3 oz of goat cheese (or more if you have it)
  • 1 tsp salt
  • 1/4 tsp peper
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 sage/rosemary/thyme (whatever you have)
  • Maple Syrup
  • Grated parmigiano-reggiano cheese
  • Hot sauce (Sriracha is best)
  • Sausage – I prefer Sweet Italian Sausage

Cut pumpkin in half, scoop out innards.  Roast, flesh side down, at 400 F for about 45 minutes.  It should be easy to stab with a fork when it’s done.  Let it cool, scoop out roasted flesh.  Puree in a food processor until smooth.  (Thanks to Alton Brown’s Pumpkin Puree Recipe.)

Cook pasta.

Cook sausage.

Saute onions and garlic in olive oil with crushed red pepper (5 minutes).

Stir in broth, pumpkin, salt, pepper and 1/2 + 1/2.  Add cinn amon, nutmeg, rosemary, and goat cheese.  Let thicken – approx 5 minutes.

Taste it.  Add maple syrup to taste.  Season with salt, pepper and hot sauce.  Taste, season, repeat as necessary.

Toss sauce with pasta and sausage.  Top with grated cheese.