Tag: spicy

Tom Kha Kai- Laos

Tom Kha Kai- Laos

It’s finally getting cold, and this spicy coconut soup from Laos is the perfect way to warm up! It’s almost like Thai green curry, but in soup form. I drank it by itself, but you could certainly add some rice noodles or rice to make […]

Easy Cajun Pasta

Easy Cajun Pasta

This is the easiest, most customizable, yummiest Cajun pasta recipe ever. I’ve been making some variation on this for years, and I’ve never met a Cajun pasta I didn’t like. If you have a couple of basic vegetables, a bottle of Cajun seasoning, pasta, and […]

Cupcakes 4 Ways

Cupcakes 4 Ways

This here is your basic batter. Take this, and you can make cupcakes, cakes, donuts, cookies (if you added more flour), and more- in every flavor imaginable. Recently, I made 24 cupcakes, and I loved every minute of it. I’ve never been the best baker, or decorator- see, I like to adjust recipes, and in baking, you can’t really do things like change up the amount of milk or baking soda just because you feel like it. And decorating cupcakes has always seemed daunting, because, well, I have the aesthetic sensibilities of a Hillary Clinton action figure (I really just wanted to brag that I have a Hillary Clinton action figure. She has a blue pantsuit and is sitting on my desk). Anyways! I made four kinds of cupcakes- vanilla, chocolate, cappuccino, and caramel. I topped them with what I had on hand, and what the void told me to, but you can decorate them however you’d like!

INGREDIENTS
3 cups flour
4 eggs
1 cup sugar
1 cup milk
1 tablespoon vanilla extract (not shown)
1 1/2 cups Greek yogurt
Here’s the kicker- there’s no fat in these cupcakes, and only two teaspoons of sugar per cupcake. I wouldn’t go so far as to call these healthy, but they’re certainly better than the frosted sugar bombs you get in the grocery store, and unless you eat cupcakes twice a day (which we have ALL done at some point), these are pretty good for you!
Start by preheating the oven to 350 F. I used a stand mixer to make these cupcakes, but you can make them by hand. If whipping batter for 10 minutes sounds good, definitely do it by hand. Mix the eggs and sugar until it lightens and gets all foamy on the top. This is when you’d add in the vanilla- but I didn’t have *any* vanilla. I can’t believe it either.
Now add in the yogurt. Did you know you can swap yogurt for butter or oil in a 1:1 ratio? I haven’t baked with fat since 2017.
Beat that in, and then alternately add the flour and milk
until it’s all nice and thick and combined.
Get out a cupcake tin, and if you’re not using cupcake liners, grease the tin. Ladle the batter in (grease the ladle too, so you don’t waste any batter), and bake it at 350 F for 18 minutes.
. I mixed 1 tablespoon of cocoa powder with 2 tablespoons of water, and then mixed that into a quarter of the cupcakes for chocolate cupcakes. I left the other 6 plain vanilla,
and I made a quick caramel sauce (here’s a recipe),
and a shot of espresso, which I mixed into the other respective quarters.
which I mixed into the other respective quarters.
 When the cupcakes were done and cooled, I hollowed out the vanilla ones,
and stuffed them with apricot jam, then topped them with a vanilla buttercreamblueberry jam swirl. If I had star sprinkles, I would’ve put some on top and called ‘em galaxy cupcakes. What is the obsession with galaxy food? I love unnaturally colored food as much as the next millenial/Gen Z (I’m still so confused about which one I am), but really, it’s just blue food. Chill.
For the chocolate ones, I made a quick chocolate ganache (ganache sounds fancy, but it’s just chocolate chips melted with some butter), dipped them in, and topped them with a sprinkle of cayenne pepper.
The caramel ones got a splat of vanilla buttercream, a drizzle of caramel, and some chopped pecans. If anyone from Starbucks is reading this, please made a caramel-pecan-vanilla latte! I think it could be the next pumpkin spice latte. Speaking of which, pumpkin spice season is SO near, and I’m ready to turn my entire life orange. For the coffee ones, I topped them with whipped cream, and shook some espresso powder on top. Cappuccino cupcakes! These were so, so adorable. I might make a separate post just for these. I’ve been hooked on caffeine since I was like, 12 (I haven’t been drinking coffee on the sly since I was 12, mom, it’s just for dramatic effect).
These cupcakes were so yummy (I’m eating a fiery chocolate fudge one right now), and so easy to make. There’s nothing more fun than spending an afternoon baking and decorating cupcakes!
Mujaddara- Joran

Mujaddara- Joran

This is a simple dish, and a comfort dish that is made all over the Middle East, South Asia, and North Africa- although it varies in spices and flavoring, rice and lentils are a classic dish from those parts of the world. INGREDIENTS 3/4 cup […]

Spicy Navy Bean Soup

Spicy Navy Bean Soup

Spicy Navy Bean Soup Do navy beans freak anyone else out? They’re at every supermarket, in the back of your mind you acknowledge their existence, you know what they look like- but no one talks about them. I’ve never seen a recipe for them, I […]

Spicy Cabbage Hash

Spicy Cabbage Hash

I ruminated on this title for a long time. Cheesy cruciferous hash was inherently contradictory, the unpretentious former juxtaposed with the intellectual latter (I spent 10 minutes rooting through the dictionary writing that sentence). Red cabbage hash was misleading- there’s no red cabbage in this. Egg, cheese, tomato, cabbage, broccoli, and bell pepper hash got a bit lengthy. So, I went with spicy cabbage hash. I think it does a fair job of covering everything. Right? Right?!

 

INGREDIENTS

½ head of cabbage (I wanted to list this first of all, because I forgot to put it in the picture)

7 baby bell peppers

2 cups broccoli florets

3 cups spicy tomato juice

2 eggs

4 mozzarella string cheeses

1 ½ tablespoons balsamic vinegar

2 teaspoons Worcestershire sauce

1 teaspoon dried oregano

1 teaspoon dried parsley

2 ½ teaspoons garlic powder

1 teaspoon cayenne pepper

 

Start by heating up half the tomato juice in a shallow pot. If you don’t have any juice, substitute tomato sauce and double the amount of cayenne.  I had meant to use tomato sauce, but I was plumb out. Reducing the tomato juice to the consistency of sauce worked pretty well, though!

Let the juice come to a boil while you slice up the cabbage.

Pour in the balsamic and the Worcestershire,

and then add the herbs and spices.

Throw in the cabbage,

and stir that around while you slice up the bell peppers.

Add those too,

and the broccoli, and then add the rest of the tomato juice.

Pour yourself a glass of tomato juice while you’re at it. Convince yourself that juice really is healthy, and that this counts as a serving of fruit. Stir the hash. Continue living a lie. Put the lid on, and let it cook for about 20 minutes- it should be nice and soft by the time it’s done.

Slice up the string cheese (or just tear it into chunks) and scatter it all over the hash. Concentrate it all over the section that just you’ll be eating- or, you know, just sprinkle it everywhere. Up to you.

In the meanwhile, fry the eggs. I like ‘em over easy myself, but you can leave the yolks as runny or as hard as you please!

Lay the fried eggs on top as a finishing touch- this is a yummy, filling, and carb free meal!

Baleadas- Honduras

Baleadas- Honduras

I was raised on quesadillas. Whole wheat tortillas, a Mexican cheese blend, and some refried beans were a staple in our house. Baleadas are pretty similar to that! They’re sold as a street food in Honduras, and I can see why- they’re quick, easy to […]