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posts tagged ‘spicy’

Spicy Coconut Curry Mussels

Sunday, March 20, 2011 at 05:03 PM - Posted by Megan - (3) comments

Thai food certainly wasn’t a dinner table staple when I was growing up, but it’s become one of my very favorite cuisines to eat—and cook. I just love the aromatics and taste complexity in Thai-style cooking, as many of the dishes have a perfect balance of savory, sweet, sour and spicy flavors. Hungry to learn more about the region’s fare, I took some Thai culinary courses last year, which helped me gain the confidence to incorporate these bold, exotic flavors into my own recipes.

With just the right amount of heat, richness, acidity and spice, these easy-to-make mussels are a simple way to introduce Thai flavors into your kitchen. Plus, they are utterly delicious—you’ll want to sop up every last drop and then lick the bowl clean.

Spicy Coconut Curry Mussels (serves 2-4)

  • 2 pounds fresh mussels
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 cup dry white wine
  • 2 tablespoons red curry paste
  • 1 (13.5-ounce) can unsweetened coconut milk
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon Sriracha sauce (Thai chili sauce, often in a red squeeze bottle with a rooster on it)
  • 2 tablespoons fish sauce
  • Juice from 1/2 lime
  • Chopped cilantro and thinly sliced jalapeno pepper for garnish (optional)
  • French or Italian bread
  • CLICK HERE TO READ MORE

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    Hearty Turkey Chili

    Friday, January 7, 2011 at 02:01 PM - Posted by Megan - (2) comments

    New York has certainly endured a frigid start to 2011. A crisp arctic chill has filled the air, the whips of wind are relentless and the ground has become blanketed with a powdery dusting of snow. These nippy days make me crave the cozy comforts of oversized sweatpants, cuddling up with Cooper and hearty feel-good foods.

    Turkey chili is the perfect remedy to warm you up during even the coldest winter temperatures and can easily be reheated for days worth of deliciousness. To punch up the texture of traditional chili, this spicy, satisfying version includes three different varieties of protein-packed beans, sliced mushrooms, chopped tomatoes and crunchy corn. Plus, I used lean ground turkey meat and low sodium broth, so you can stay on track with all your healthier eating resolutions without sacrificing any flavor—I promise. Just fire up a pot and taste for yourself!

    Hearty Turkey Chili Recipe (makes 4-6 servings)

  • 20 oz (about 1.3 lbs) lean ground turkey
  • 3 cups low sodium beef stock
  • 1 box (750g) Pomi brand chopped tomatoes
  • 2 cups mushrooms, chopped
  • 2 tsp olive oil
  • 1/2 cup onions, diced
  • 1 jalapeno pepper, minced
  • 2 garlic cloves, minced
  • 1 (15 oz) can corn
  • 1 (15 oz) can black beans
  • 1 (15 oz) can cannellini beans
  • 1 (15 oz) can kidney beans
  • 1/4 tsp paprika
  • 1 TBLS chili powder
  • 3/4 tsp cayenne
  • 1/2 tsp cumin
  • 1 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp ground nutmeg
  • salt to taste
  • CLICK HERE TO READ MORE

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    Give in to the Guac

    Wednesday, November 3, 2010 at 07:11 PM - Posted by Megan - (5) comments

    Yesterday was Día de los Muertos, so it was only appropriate that I went out last night to celebrate with tacos and margaritas (I am a master at justifying any occasion to indulge). After feasting on plenty of delicious Mexican food at Cascabel Taqueria, I somehow woke up this morning intensely pining for more. So, I whipped up a big bowl of cool, creamy guacamole to help curb my South of the Border cravings.

    People certainly have strong opinions when it comes to guac and a number of factors must be considered when crafting this rich avocado-based accompaniment. For example, I say yes to tomato, no dice to sour cream. Some would beg to differ. I prefer kicked up heat, a splash of citrus and a little chunk, while others may fancy a smoother and more mild variety. While there’s no real right or wrong way to make it, if you use any recipe as a base, I suggest you season, salt, and citrus as you go…sampling throughout until your taste buds smile.

    I make fresh guacamole all the time, but don’t typically measure out the ingredients—usually just add a bit of this, a dash of that, taste and repeat, until it’s loaded with deliciousness. Today, I did my best to pay attention to proportions for the sake of this recipe. I hope you enjoy it!

    Fresh Guacamole Recipe (serves 2-4)

  • 3 large perfectly ripe avocados
  • 1 fresh jalapeño pepper, finely chopped
  • 3 TBLS Spanish or sweet yellow onion, chopped
  • Juice of 1/2 lime
  • 1 garlic clove, finely minced (I prefer 2, but I’m a garlic fanatic)
  • 1/2 large ripe tomato, diced (seeds removed)
  • 3 TBLS packed cilantro leaves, finely chopped
  • 1/8 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • Kosher salt and freshly ground black pepper to taste
  • CLICK HERE TO READ MORE

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