Dairy-Free Spicy Cucumber Sauce

Since I’m constantly experimenting in the kitchen, my family is forced to be my guinea pigs.

I have no problem figuring out if my brother likes something cause he’s not one to hide his opinions. My mom, however, is harder to figure out as I always think she’s trying to spare my feelings. Really though, it annoys me cause I want to make sure my recipes taste good to other people before posting.

When I first served this over rice, my mom had her usual response and said “this is a keeper!”

But I don’t know… I just thought she was on auto record.

Since I didn’t feel like carrying home a huge bowl of sauce, I left it at my mom’s house. A few days later though, I saw her and she told me excitingly that she had thought of a bunch of ideas for the sauce: mixing it with tuna fish, putting it in a sandwich, putting it on top of crackers, serving it over pasta, eating it with a spoon… So I guess she did like it. I actually like the idea of mixing it with tuna, so I think I’m going to try that next time!

Spicy Cucumber Sauce 

Ingredients: 

2 large cucumbers

1 onion, chopped

3 garlic cloves

1 cup canned coconut milk

3 tbsp soy sauce

2 tbsp wasabi

1 tbsp curry powder

2 tsp parsley

1/2 tsp paprika

1 tsp red pepper flakes

pepper, to taste

Directions: 

Blend all ingredients in a food processor. For a stronger flavor, chill for at least 2 hours.

Advertisement

Spicy Shrimp and Bell Pepper Pasta

For Mother’s Day, I made dinner and dessert for my mom. Unfortunately, I lost all sense of taste by dinnertime.

Darn allergies.

I was so desperate to get my taste back, that I almost drowned myself while trying to use a Netipot for the first time. Still no luck. And so, I ate this meal without knowing what it actually tasted like and bagged some for later (on the plus side though, my mom loved it).

A few days later, I went over my friend’s house where I was offered some wasabi almonds. I’ve never liked the taste of wasabi- it’s just too strong for me. Now, however, I have a respect for them cause after eating a third one- BAM! I got my taste and appetite back. Thus, I was finally able to enjoy the left overs of this dish 🙂 Better late than never!

Spicy Shrimp and Bell Pepper Pasta 

Ingredients:

16 oz pasta

1 lb uncooked shrimp

1 tsp paprika

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp white pepper

1/4 tsp chili powder

1/8 tsp oregano

1/8 tsp thyme

1 and 1/2 tbsp whole wheat flour

2 tbsp mustard with horseradish

1 cup chicken broth, divided into 1/3 cup and 2/3 cup

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 green bell pepper, chopped

1 orange bell pepper, chopped

1 onion, chopped

4 garlic cloves, sliced

3 tomatoes, diced

3 cups fresh spinach

1/2 tsp red pepper flakes

Directions: 

Cook pasta according to box instructions and set aside. Peel and wash shrimp and place in a bowl. In another bowl, mix together paprika, salt, garlic powder, black pepper, white pepper, chili powder, oregano and thyme. Pour seasoning over shrimp and toss together with your hands. Spray a deep skillet with cooking spray and place over medium heat. Cook shrimp for 7 minutes.

Meanwhile, in another bowl, whisk together flour, mustard, and 1/3 cup chicken broth. Set aside.

Remove shrimp from skillet and replace in bowl. Respray skillet and add in peppers, onions, and garlic cloves. Sauté for 10 minutes. Stir in tomatoes and spinach and cook for 5 minutes. Add in flour mixture, 2/3 cup chicken broth, and red pepper flakes. Cook, stirring occasionally, for another 5 minutes. Mix shrimp and veggie mixture into pasta before serving.

 

Spicy Lime and Cilantro Corn

I hope everyone had a safe and yummy Thanksgiving! I sure did and probably will for the next week with all the leftovers we have 🙂 I was thinking of posting a recipe with the left overs, but I figured with all the good-looking posts I’ve seen around, anything I post wouldn’t compare! Instead, I want to veer away from Thanksgiving food (very hard for me to do, by the way) and post something a little less holiday-ish and with more of a kick. I’m talking some good old Mexican food. With the spice and water you’ll be chugging down, it’s the perfect way to start your metabolism right back up. Warning: this is not for the faint hearted. Add the jalapeños with extreme caution!

Lime and Cilantro Corn 

Ingredients: 

3 and 1/2 cups of frozen corn

1/3 cup plain yogurt

3 tbsp jalapeño peppers

2 tbsp lime juice

2 garlic cloves, minced

1 tbsp cilantro

1 tsp chili powder

1 tsp red pepper flakes

1/2 tsp garlic powder

1/2 onion, minced

1/2 cup of your favorite cheese, grated

salt and pepper to taste

Directions:

Cook the corn according to instructions. Place in a bowl and add in the rest of the ingredients.