Posts Tagged ‘sriracha’
I dropped that ball yesterday and missed posting for Single Serving Sunday. You may not have even noticed (which if that’s the case maybe I should rethink those posts), but in case you did my apologies. I had a quick single serving breakfast recipe that I had every intention of preparing and posting, but the first time it did not come out right and then I ran out of eggs and didn’t get to the store until it was too late to fuss over. Maybe by next weekend I will have it ready haha.
With one week until I need to send the final draft of my dissertation to my committee I have been in super-productive mode. Hence my lack of a post yesterday. I did next to nothing other than write all last week until Friday afternoon when my brain died. After sending my Introduction to my advisor I just couldn’t process nerdy thoughts, so I took the night off and hung out with friends Friday night. The rest of the weekend wasn’t as writing-productive as I would have liked, but I feel less tense and my apartment is cleaner. Accomplishments come in many forms.
For all my fellow stressed out people who are desperately trying to get things done while still getting some sustenance, here is a quick and healthy meal for you tonight. It’s kind of like those healthier pasta recipes that mix in fettucine-sized slices of zucchini. This time whole wheat spaghetti is mixed with broccoli slaw and tofu which has sauteed into a spicy-honey sauce and topped with peanuts, cilantro and green onion. It’s spaghetti gone Thai!
Fried rice is one of my favorites although I’ve only made it myself a handful of times. It is likely due to Qing bringing in fresh homemade fried rice for us at work sometimes, and I am convinced I cannot make it any better. One of these days I need to watch her make it. She uses Asian BBQ pork which you can only buy at the Asian grocery store – another place I need to check out evidently.
Meanwhile while planning to invade her kitchen, I took a stab at fried rice again with this pineapple and pork chop version. Granted there is no competition when it comes to Qing’s fried rice, but it was still quite good. Next time I would use less onion, but that may just be my preference. But I really thought the grilled pineapple was a must for the flavor of this dish. Start up your grill!
Be sure to check out the original post by The Pioneer Woman for great step-by-step photos.
You may already know of Cassie of Bake Your Day from her wide array of tasty recipes: Cinnamon Toast Greek Yogurt Dip, Biscoff Banana Grilled Cheese, and Key Lime Cream Cheese Frosted Cake Doughnuts to name a few. And today I am excited to have her guest posting for me!
One year ago: BBQ Chicken Burgers
Hi there, Spiffy Cookie readers! I am thrilled to be posting for Erin today because I have what might be my new favorite snack to share with you!
I love simple snacks with tons of flavor. But I also love being able to make them at home. It is really easy to buy great snacks at the grocery store but cooking is half the fun for me. I love being able to choose my own spices and switch out ingredients, especially for roasted almonds and mixed nuts!
I’ve chosen buffalo flavoring, rosemary and my newest to share with you: Sriracha-soy & sesame almonds! We love Sriracha sauce in our house. Actually, we love any spicy condiment, this being one at the top of the list. And these were so simple to make, and a perfect snack for any party!
Sriracha-Soy & Sesame Almonds
2 cups almonds
2 Tbs. Sriracha sauce
2 Tbs. soy sauce
2 Tbs. olive oil
2 tsp. sesame seeds
Preheat oven to 300 degrees.
In a large bowl, stir the Sriracha sauce, soy sauce, olive oil and sesame seeds together until blended.
Add the almonds and stir well to coat. Pour the almonds and the Sriracha mixture onto a 9×13 sheet pan and spread in an even layer.
Bake in the preheated oven for 20 minutes, stirring the almonds every 10 minutes. Place the almonds back into the oven for an additional 5 minutes, watching closely so that the flavoring doesn’t burn.