I’ve never been a fan of spicy or hot foods. I never was big on Thai or Mexican cuisine simply because I always feared the food would be too spicy for me to handle. I remember growing up thinking my dad was a total weirdo for going to Kansas City and trying the hottest barbecue sauce that he could find, to the point where there would be tears coming from his eyes. Now that I’ve had time for my pallet to grow and I’ve expanded my cooking skills beyond the basic American diet, I’m starting to really enjoy a good kick in a lot of my foods. I know I’m not breaking any new ground by sharing my favorite ways to add some spice to my meals, but this is a new experience for me! I actually crave something hot and spicy to the point where that’s what I’ll tell Jake that’s what I want for dinner. Yes, my hormones are totally normal so please don’t jump to any conclusions.
Jake always makes fun of me and my “sauce collection” going on in the fridge, but I’ve finally discover sriracha and I need it in my life. Also, it’s cousin sriracha mayo – so good on tacos! I had some tofu tacos a few months back when we had a food truck at work and my coworker highly encouraged me to add sriracha mayo on for a little something, something. I’m blaming this new found addition on her. After that I made tacos at home just so I could buy sriracha mayo for my “sauce collection”. It’s great on top of normal tacos, fish tacos, tofu tacos, or these sweet potato and black bean slow cooker tacos. We made this recipe two weeks in a row at home and it’s a perfect dinner dish for fall! And it’s a slow cooker recipe, so it can’t get much easier – I highly recommend trying it. Adding a little sriracha or taco sauce on scrambled eggs or a breakfast sandwich will also fulfill my cravings as they come along.
Another great recipe for a little spice, and also so easy to make, is this easy lo mein dish from Damn Delicious. I added in a tablespoon of sriracha and omitted the sugar, and it turns out perfect. Like I said, this recipe is super easy to make and takes nearly no time to cook it. Jake and I are pretty busy and also work opposite schedules, so I don’t like taking a lot of time to make the meals we get to eat together. Another sriracha inspired meal is this 20-minute spicy ramen. I even did the poached eggs and ate it with chop sticks. I’d love to try out some more homemade ramen recipes for the winter months, so please leave suggestions if you have them!
I’m finally figuring out what I’ve been missing out on all this time. I want to go out and try some authentic Thai or Indian cuisine, play around with their spice levels. Maybe some good, authentic Mexican food too. I’ve already been trying out some new salsas to see how much I can handle; I don’t want to bite off more than I can chew – for now.