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Kung Pao Cauliflower

2 Jan

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OMG. Make this recipe tonight.

I found this recipe on Pinterest from veganricha.com and changed it just a little.

This is a typical Asian dish and the secret is to prep everything before you start cooking.

First  the cauliflower has to be baked, then make the Kung Pao sauce and last the glossy finish sauce but have all your ingredients measured and chopped.

Just follow all the steps .

One large head of cauliflower, washed and cut into florets.

Cut the stem also if it isn’t too hard.

This is the batter for the cauliflower.

6 tablespoons corn starch

6 tablespoons bread crumbs

12 to 15 tablespoons water

1/3 teaspoon cayenne pepper

2 teaspoons soy sauce

1/4 tespoon salt

2 1/2 tablespoons sesame oil

Kung Pao Sauce:

3 tablespoons oil

8 dried red Chinese chilis

1/2 teaspoon red pepper flakes

6 tablespoons peanuts or cashews

6 cloves chopped garlic

1 1/2  inch of minced fresh ginger

4  tablespoons diced scallions

One to two large chopped red peppers. Chop them into one inch pieces or smaller.

Sauce:

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon rice wine

2 tablespoons sugar

1/2 cup water

1 heaping teaspoon cornstarch

Garnish

2 tablespoons honey

4 diced scallions

Now lets start cooking

Preheat the oven to 425 degrees

Cover your cookie sheet with a Silpac or nonstick foil

Mix all the batter ingredients together

Make sure it is thin enough to coat the cauliflower

Cut the cauliflower into nice size pieces

Put all of them into the batter and toss till every inch of the cauliflower is coated.

Pour onto the baking sheet

Roast in the oven for about 30 minutes or until it is cooked through and light brown

It is delicious now so try not to eat too much.

While the cauliflower is cooking it is time to make the sauces.

Heat the oil in a skillet over medium high heat

Brown the chili peppers and take them out of the oil and set aside.

In the same pan, add the red pepper flakes and nuts.

Stir fry for a minute

Add the ginger and garlic and turn the heat to medium low until the garlic is light brown.

Add the chopped scallions and red peppers

Stir fry for a couple of minutes

Mix all the sauce ingredients together

Pour into the Kung Oao mixture

Cook for another couple of minutes

It should start to thicken

Taste now for salt, pepper or sugar and adjust.

Add the cauliflower to the pan and coat everything well

Place on a platter

Drizzle with honey

Garnish with scallions and the fried, dried peppers

This tastes great hot or room temperature

My family LOVED this.

 

 

 

 

 

 

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Nicks Peppers and Tomatoes

23 Aug

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My Dad was a great cook.

He used to dice everything by hand now I use the food processor.

This is an Italian relish, salsa or sauce. Take your pick.

Ten cloves garlic.

One teaspoon salt

Five red peppers and five green peppers

Two to three jalapeño depending on how spicy you like it.

I usually use two and it just has a kick but my kids like it hotter.

Two small cans of tomato sauce

One level teaspoon garlic powder

1/2 teaspoon salt

Six tablespoons olive oil

Heat the oil in a large frying pan.

Take out your food processor

First process the garlic and salt

Wash and dry all the peppers.

Remove the stem. white pith and all the seeds and cut the pepper into chunks.

Put about three peppers in the processor at a time and process till diced.

Pour into the hot oil and keep the heat to medium.

Repeat with the remaining peppers.

I use the entire jalapeño except for the stem because the seeds have a lot of heat

Let all the peppers cook for about ten minutes till they soften up.

Add the tomato sauce, garlic powder and salt.

Let this all simmer till the tomato sauce starts to thicken.

You must stir often.

Adjust your salt.

Serve it with crackers as a salsa, mix it with your eggs and cheese or serve it with fish or meat.

I use it as my cheat snack with low calorie crackers.

This freezes great.