#spicy food
We love Galician Padrón peppers, or as we like to call them, Russian roulette peppers – most of them are mild but every so often you get a fiery one. They are quite flavorful, have a nice crunch and important for us, grow well in our northern climate. In Spain they are typically fried, tossed with salt and served as tapas / pinchos / pintxos, small plates which accompany wine. However, we prefer grilling them which gives the peppers an added smoky flavor.
To prepare pementos de Padrón first wash and completely dry the peppers. Transfer the peppers to a bowl and toss with just enough vegetable oil (start with a tablespoon) to coat them. Grill the peppers over low flame until lightly blistered. Transfer to a clean bowl and toss with sea salt to taste. Serve immediately.
Made these vegan fajita bites as we had company over. I also made vegan sliders and apple pie samosas but didn’t get the chance to snap a picture (I will be sure to next time so I can jot down the recipe as it was all very improvised )
It was al last minute so I had to rustle up canapés from what we had around to house
Ingredients
1 old el'paso fajita kit (or equivalent)
2 bell peppers (I used a red and a yellow)
1 onion
Minced garlic ( I used 2 of the frozen blocks)
Vegan ‘chicken’ ( 300g. Vegan quorn fillets work well)
Vegan cheese
Spring roll wrappers ( wonton, dumpling cases would work fine too. They are in the frozen section. I got mine in Asda. If you get the large spring roll cases just cut into 4)
Method.
If using frozen quorn fillets microwave as instructed on the packet for 2 minutes cut into strips about the size of your pinky finger and set a side.
Dice onion and add to a lightly greased pan along with the garlic and sweat down until translucent.
While the onions cook down chop the peppers about the same size as the 'chicken’
Add the chicken and peppers into the pan and give a gentle mix careful not to break the pieces. Add the seasoning from the kit and cook while gently mixing ( I found a spatula the best for this)
Just before it is completely cooked add ½ -¾ of the salsa and again mix then turn of the heat and leave to cool.
Whilst the fajita mix cools cut the cheese into sticks about the size of the chicken and about a £1 in thickness.
If required cut the spring roll wrappers into 4
One the mix of cool place 1 pice of chicken, some of the peppers and a piece of cheese on top of one of the squares on the side closest to you. Wrap as you would a spring roll or burrito. Seal with a little water and repeat.
(Optional) spritz with a little spray oil.
Bake at about 190’ for 10-20 minutes or until crispy.
Serve with salsa and guacamole
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Day 5. So full disclosure I was so busy doing diy house stuff (not the cute YouTuber kinda DIY but more the drilling into walls and building shelves ) I forgot to take pictures of everything I ate but fortunately I am a creature of habit and already ate the things I didn’t take pictures of earlier in the week haha .
I was perusing the ramen section at the super market and low key lusting after the shin cup noodle but always thought they had anchovies I them. Imagine my surprise when I looked through the ingredients and saw no animal products! This is one of my favourite “junk” foods so I was so so so happy enjoying a Saturday treat
Also for uk peeps veetee are coming out with a new packaging for their rice meaning that the old paging is being sold super cheap at lots of supermarkets (I have seen them at Asda and Lidl for around 78p ua packet) it you’re like me and like to keep microwave rice about for when you CBA I recommend stocking up as (in my opinion) the whole grain and especially the Jasmine rice and delightful
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Lily Maymac
Lily Maymac Hungry
Lily Maymac 2nd stop just can’t stop
Lily Maymac 1st stop Cajun
Thai Tom Yum Soup
I can’t take credit for this entire recipe. Tonight’s dinner was something quick and easy, but still so flavorful and delicious. Tom Yum soup is one of my most favorite soups, and tonight, I supplemented a canned broth that I buy from my favorite farmer’s market with lovely seasoned chicken breast [I wish I had shrimp on hand], sautéed onions and garlic, a few jalapeños, chili paste, and coconut milk. I finished the dish by adding some rice noodles I had on hand in the panty. Everything was garnished with fresh cilantro and devoured. The broth that I buy is heavily seasoned and so delicious that it was perfect and reminded me of the authentic soup I truly love.
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Peri Peri BBQ Wings
Ingredients for Wings
2 lb chicken wings, separated into drums and flats
Seasoning blend (you may or may not use all of it) - 5 tbsp of each: smoked paprika, cayenne pepper, black pepper, granulated garlic, granulated onion, Indian red pepper, hot paprika, cumin + 2 tbsp kosher salt, + 1 tbsp baking powder
Ingredients for Sauce
½ cup Honey Chipotle barbecue sauce (purchased from Williams-Sonoma)
¼ cup Peri Peri sauce
3 tbsp sweet chili
2 tsp raw honey
½ apple cider vinegar
Dash salt
Directions
Preheat the oven to 420 degrees Fahrenheit.
Clean and completely dry your chicken wings using paper towels.
In a large bowl, toss your chicken wings into the coating mixture and ensure that each wing is evenly coated.
Using a baking sheet (preferably with a wire rack), place the chicken wings in a single layer and cook for 20 minutes, flip and cook for an additional 15 minutes.
After the last 15 minutes, remove the wings from the oven, turn on your oven’s broiler, brush the chicken wings with the sauce and broil for 1-2 minutes until caramelized.
Repeat on the opposite side of the wings.
NOTE: using a wire rack helps with the air circulation and ensures that the entire wing gets crispy.
Remove from the oven, garnish with fresh cilantro, and serve.
Enjoy!
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Loaded Nachos
Thursday night is a very social night in my home, and for the occasion, I made a tray of loaded turkey nachos. Corn tortilla chips, ground turkey seasoned with many amazing spices (cumin, smoked paprika, hot paprika, garlic, onion, cilantro, etc), homemade queso, onions, tomatoes, and fresh pickled jalapeños.
Would you all be interested in a full recipe?
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NEW SPICY MCDONALD’S NUGGETS
Talviel’s Redguard “Fire Salt” spice blend
I’m asked on the regular to relinquish my personal recipes for seasonings and spices, so here is one of my favourite blends for meats and vegetables alike. Inspired by alchemical fire salts (but nowhere near as dangerous as the real thing), this spice mix is ideal for when you need to add some oomph and colour to your meals. This recipe will produce a small jar of spice; simply store well and use as needed.
You will need:
2 tbsp pink Himalayan salt, finely ground
2 tsp brown sugar
1 tbsp cayenne powder
½ tbsp smoked paprika powder
3 tsp finely ground pepper
2 tsp cumin
2 tsp sumac
1 tsp cinnamon
1 tsp ginger powder
2 tsp garlic powder
Method:
Combine all the ingredients in a bowl or mortar, and gently crush together until well combined. Transfer to an airtight jar, give it a good shake, and store in a cool, dark, and dry place.
