food for the body is not enough ~ there should also be food for the soul
Everyone’s definition of what constitutes spicy food is different. Some people think a dash of black pepper is sufficient, whereas others like the red hot chili peppers, (and that’s a very overrated band).
Personally I prefer a little subtlety in my spice palette.
First up this week we have a dish with good old-fashioned mustard from Diane’s Kitchen. I think you should be able to make this Honey Mustard Chicken in about a half-hour, maybe serve it with a baked potato.
Honey Mustard Chicken
Next we have a vegan recipe from Cookie + kate, and this Spicy Black Bean Soup with a Cuban twist should be in your bowl in about 45 minutes. Obviously this would be great to take to work the following day, and Kate says it freezes well in Mason jars ~ hmmmm, I’d never freeze a glass jar.
Spicy Black Bean Soup
Jessica Merchant at How Sweet Eats has this brilliant recipe for Ginger Scallion Noodle Bowls ~ ginger is the Queen of Spices, it’s good for just about whatever ails you, as well as providing a great pick-me-up.
Ginger Scallion Noodle Bowls
Half Baked Harvest is a site for some really pretty dishes, and this 30 Minute Vietnamese Beef and Crispy Rice Bowl is no exception. I really like the look of this recipe and it’s on my list to try in the very near future ~ I like 30 minute recipes.
30 Minute Vietnamese Beef and Crispy Rice Bowl
Next to last for this week, from Amanda at Chez le Rêve Français, there’s this Chilli and Ginger Glazed Salmon ~ what’s not to like about this dish?
Chilli and Ginger Glazed Salmon
This week’s collection is from Olive Magazine, with their 25 Best Ever Hot and Spicy Recipes. I’ve chosen to feature this Sri Lankan Veggie Curry partly because it’s vegetarian, but mostly because I love Sri Lankan food ~ it’s far, far better than Thai.
Sri Lankan Veggie Curry
Chinese 5 Spice Beef and Ginger Stir Fry
from Vacation Food