All this cyber shopping gives me the munchies so I like having a snack around for those late night impulse buys. This past weekend was a huge shopping weekend in the US but I like shopping in the comfort of my couch, so much easier with drink in hand and snacks! Also, there was no way I was going out on Black Friday…well actually I did…I went out and got doggie treats for Diego, and hard cider and these Haldiram’s Bombay Mix treats for me! It’s what I’m snacking on right now. These crunchy, mildly spicy snacks are great and hit the spot when you just want something spicy to munch on. You can find them at any Indian grocery store, your supermarket’s Asian food section or Amazon. There are different varieties of this popular Indian snack but I love the complex flavors of the Bombay Mix with crispy noodles, dried lentils, nuts and peas. Oh and the semi-dry sweetness of the Sam Adams Hard Cider I picked up was the perfect combo: salty, savory, spicy and sweet! Not bad for a few dollars too.
A couple of days after Thanksgiving and the guilt of gorging is in full swing. I knew this would happen. I try to eat healthfully but there’s always so much good food and drinks at our dinners that the temptation is always too much! I decided to eat whatever I wanted since Thanksgiving is just one day out of the year but limited myself to small portions this time which worked until the drinks were passed around…ok, I passed them around!
I didn’t overdo it but still wanted to “balance out” those 4000 calories I probably ate and decided on juicing for a day. I made a spicy vegetable post Thanksgiving cleanse that would be healthy, keep me full and help boost my metabolism.
Juicing for a day or two isn’t too difficult if you stay busy and get out of the house, just make sure to bring your juice with you in case you’re tempted to snack. Also, drinking lemon water throughout the day and in-between your vegetable juice helps a great deal. So if you find yourself not keeping to a healthy diet then this vegetable juice is a great way to get back on track.
I’ve also added a generous amount of cayenne pepper which studies have shown to help boost metabolism and turmeric. Turmeric has wonderful benefits as well and helps reduce inflammation for healthy joints, and improves the immune system’s disease fighting capabilities. You can’t go wrong with this cleanse! Try it and let me know what you think.
Are you juicing? What is your favorite recipe?
- 8oz of spinach, or 1 bag
- 1 large cucumber
- 4-5 large carrots
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 1-2 tbsp agave syrup or honey
- Juice spinach, carrots and cucumber
- In a small bowl mix syrup with pepper and turmeric and blend well.
- Add spiced syrup to juice and stir. Adjust the syrup or honey if you want it sweeter.
Ok folks, I’m on appetizer duty for Thanksgiving so I need to bring at least one spicy dish. My family doesn’t really make spicy dishes, especially not on major holidays so it’s up to me to supply the goods! So this week I’m sharing with you five spicy recipes that I think would make awesome appetizers for Thanksgiving. Which of these should I make? I’m leaning towards the baked stuffed jalapenos or maybe the hush puppies but that bacon is calling me! Aggh decisions, decisions…. Any suggestions?
What are you making this Thanksgiving? Please do share!
1.What’s better than jalapeno poppers? Baked Stuff Jalapenos from Simply Recipes! I’m definitely making these for Thanksgiving. 2. How about these perfect little bites? Cheesy, spicy goodness in this tiny Sausage Jalapeno Hushpuppies from Shutterbean. 3. Turn up the heat in classic deviled eggs by making these Sriracha Wasabi Deviled Eggs from Food and Wine. 4. These Chili Spiced Almonds from My Recipes will be great to snack on if you don’t want to get too full before dinner. 5. Oh bacon, how can we resist you! These Spicy Beer Candied Bacon recipe from Bite By Michelle will be impossible to pass up.
You can make this dish as spicy as you like. I used jalapenos in this dish but Thai chilies will go well, as well as serranos, or cayenne peppers. It’s really a matter of how much heat you can tolerate and pepper flavor. Jalapenos are mild enough so the flavor of the shrimp, pepper and onions aren’t overpowered.
One way to save a lot more time is by purchasing your shrimp de-veined. If you can get them to remove the shells then even better!
- 1 lb shrimp, deveined
- 1 8oz can tomato sauce
- 1 medium onion, sliced
- 1 green pepper, julienne
- 1 jalapeno pepper, sliced
- 1 garlic clove, minced
- 1 tbsp vegetable oil
- 1 cup of rice
- salt & pepper
- Prepare the rice per directions on the package. While rice is cooking prep the rest of the ingredients.
- Remove shell from shrimp and clean well. If shrimp is not deveined make sure to remove vein.
- On medium heat, heat up oil in a large saute pan then add the onions. Onions can be left as rings or you can cut them into half rings. Stir occasionally and cook until soft. Add the green peppers, the jalapenos and the garlic and stir until peppers are soft.
- Add the tomato sauce then add the salt and pepper to taste. Let the sauce come to a boil.
- Add the shrimp and cook for about 4-5 minutes. While shrimp is cooking, if the sauce is too thick add ½ cup of water and continue cooking.
- Remove shrimp from heat so as to not overcook. Serve the shrimp over rice.
It’s around this time of the year when the temperatures start dipping below the 50s and Fall begins to make its slow exit. We had our first snow fall (or light dusting actually) in Jersey last week! I was certain it was the beginning of a early Winter but nooo, this Jersey weather is just too unpredictable, it reached 60 degrees this weekend! It’s what I’ve come to expect living here in the Northeast, you just can’t pin down the weather but there’s still a nice chill to make you crave a spicy bowl of hot soup. That’s why I started collecting a few recipes to bring you this week’s spicy recipes roundup: soups and stews! Check out these drool worthy recipes…
Clockwise from the top: 1. Spicy Pozole from yours truly, Hot Lollies. This is one of my favorite soups! 2. Spicy Winter Vegetable and Coconut Sambal soup from Taste magazine. 3. Spicy Kale and Roasted Pepper soup from Cooking on the Weekends. 4. Spicy Crab soup from the Gourmet Traveller. 5. Hot and Sour soup from Food and Wine magazine.