Tag Archives: sriracha

Carrot Coconut Soup

17 Nov

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I’ve been craving carbs (and hamburgers!) like crazy during this pregnancy. Bread, crackers, cereal, chips, pasta – I can’t get enough! So when cold weather finally came to north Texas, my guilt for not eating enough vegetables arose, and I saw this recipe on Shutterbean, this soup was added to our dinner menu right away. It’s a super simple meal to make and the carrot/coconut combo works better than I’d ever imagine! Plus a drizzle of sriracha not only gives it a little kick but gives the flavor even more of an Asian flair.

So if you’re looking for a good wintertime soup and are trying to eat your veggies – this is a keeper. Enjoy!

Carrot Coconut Soup

Ingredients:
4 Tbsp unsalted butter
1/2 onion, chopped
1 clove garlic, diced
1 lb carrots, peeled and chopped
Salt and pepper, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable broth
1 can unsweetened coconut milk (14 oz)
Sriracha and fresh cilantro for serving (optional)

Yield: 4 servings

Instructions:
Melt butter in a large pot over medium heat. Add carrots, onion, and garlic, season with salt, pepper, and cayenne. Stir often until the carrots are softened, about 15-20 minutes. Stir in the broth and coconut milk. Bring to a boil then reduce heat and simmer, stirring occasionally, until the vegetables are very soft and the liquid has slightly reduced, 40-45 minutes.

Let the soup cool slightly, then puree it with an immersion blender or carefully in a regular blender. Reheat it in the pot when ready to serve, thinning it with water and seasoning with salt and pepper if needed. Dish the soup into bowls and top with a drizzle of sriracha and a sprig of cilantro if wanted.

Source: Slightly adapted from Shutterbean

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Spring Rolls with Spicy Peanut Sauce

12 Aug

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A few years back, myself and a group of girlfriends would get together often at one of our houses for a girl’s night. Every once in a while, we’d get some Vietnamese food from a place in Fort Worth, either via take out or dining in. My absolute favorite thing to get were the shrimp spring rolls with a peanut dipping sauce. I would order a double serving and call it a meal!

Eventually the group unofficially ended because several of us were moving to different states/cities and pursuing new and exciting things. I look back fondly on those times and it’s crazy to see how different our lives are now. Lots of new adventures, jobs, marriages, and babies!

In honor of my fabulous female friends, I made some homemade spring rolls with a spicy peanut sauce during my recent Asian cuisine phase. I used some shredded chicken, but you can definitely use shrimp instead or make an all veggie version. The rice papers were fun to work with and after a few tries, I got the hang of folding them. But just a warning – don’t leave the rice papers in the warm water for too long, otherwise they’ll get too soft and sticky and will tear when you try to fold them. (I learned this the hard way) There are a lot of good photo and video tutorials out there; Not Enough Cinnamon has a good step by step demo too.

Besides the meat variations, you can toss in whatever vegetables you prefer. I saw some recipes that used cabbage instead of lettuce, and some that added fresh mint or cucumber too. The peanut sauce is such a perfect addition. You can turn up the heat or leave it more subtle, depending on how much sriracha you want to add. These rolls are much easier to make than they look, so muster up the courage to give them a shot and enjoy!

Spring Rolls with Spicy Peanut Sauce

Ingredients:
Rice papers/wrappers
1 cup cooked vermicelli rice noodles
1 large chicken breast, cooked and shredded
1 medium carrot, peeled and shredded
1 cup lettuce, shredded
1/4 cup cilantro, roughly chopped

Spicy Peanut Sauce:
1/2 cup creamy peanut butter
1/4 cup water
2 Tbsp soy sauce
2 Tbsp rice vinegar
A few dashes of sriracha sauce (to taste – can add more if wanted!)

Yield: 4+ rolls

Directions:
Fill a large bowl with warm water. Take a rice paper and dip the entire sheet into the bowl of water and pull out immediately. The rice paper may still feel hard now, but it will soften up while you work with it.

Lay the rice paper out flat. Place a little of each filling ingredient on the middle of the rice paper sheet. Use a good amount, but make sure there are still a couple of inches around the edges to roll.

First fold in the sides of the rice paper. Then fold the top part of the rice paper sheet over the ingredients. Tuck in the fillings and roll the rest tightly. Repeat the above until you run out of filling ingredients.

To make the peanut sauce: In a medium bowl, whisk together all of the ingredients until well combined and use as a dipping sauce for the spring rolls.

Source: Adapted from Spoonful of Sugar Free

Spicy Peanut Chicken Pasta

12 Jun

I’m such a sucker for peanut sauce – there’s just something about it that’s irresistible to my taste buds. So you can imagine how much I loved this Asian pasta dish with a spicy peanut sauce. The variety of vegetables gives it vibrant color and makes you feel a little healthier eating this tasty dish.

Quick tip: you can add the chopped vegetables to the cooking pasta for about 5 minutes to slightly cook them while still leaving a bit of crunch. Mix in the sauce, top with chopped cilantro, and you have a delicious meal after my own heart.

Spicy Peanut Chicken Pasta

Ingredients:
1 red bell pepper, cut into thin strips
1 cup shredded or julienne carrots
1 cup shredded zucchini
1 head of broccoli, cut into small pieces
1 cup chopped or shredded cooked chicken breast (2-3 breasts)
8 oz cooked whole grain linguine

For the dressing:
5 Tbsp soy sauce
2 Tbsp water
3 Tbsp peanut butter
2 Tbsp sesame or canola oil
1 Tbsp rice vinegar
1 small piece of fresh ginger, peeled and cut into small pieces
1/2 Tbsp honey
1 clove garlic
1 tsp brown sugar
1/3 cup peanuts
Sriracha sauce (a few dashes – or more to your taste)

Cilantro for garnish

Directions:
Puree all of the dressing ingredients (except peanuts) in a food processor until smooth and creamy.  Add the peanuts last and process until just finely chopped.

Cook the pasta and add the vegetables into the water for the last 5 minutes to soften them a bit. Drain and return to the pot. Add the dressing and toss to coat. Add more sriracha if you want a spicier taste. Top individual servings with fresh cilantro and enjoy!

Source: Slightly adapted from Pinch of Yum