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Spicy Cauliflower and Green Bean Soup

Spicy Cauliflower and Green Bean Soup

Meet a warming cauliflower soup that is both creamy and spicy. A nutritious vegetarian dish filled with green beans, carrots, and almond milk. Heavily spice the cauliflower with cumin, curry, and paprika before roasting and blending it. Make things even hotter with chili flakes. Is this warming enough?

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Ingredients Needed for Spicy Cauliflower and Green Bean Soup

1 cauliflower
½ teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon curry powder
½ teaspoon paprika
1 tablespoon olive oil
1 tablespoon vegetable oil
1 medium red onion, minced
2 garlic cloves, crushed
1 cup frozen green beans, thawed
2 medium carrots, diced
4 cups of vegetable stock
pepper
1 teaspoon chili flakes
1 cup almond milk
salt

How to Make Spicy Cauliflower and Green Bean Soup

  1. Add the cauliflower to a bowl. Season with the cumin, garlic, curry, and paprika. Mix using your hands until the cauliflower is entirely coated in spices.
  2. Line a baking tray with parchment paper and transfer the cauliflower on it. Drizzle with olive oil, then roast for 15 minutes at 400⁰F/200⁰C.
  3. Transfer to a blender and blend them. Set aside.
  4. Heat the vegetable oil in a cooking pot over low heat. Add the red onion and garlic. Stir in.
  5. Add the green beans and carrots. Cook and stir for 30 seconds.
  6. Add the blended cauliflower and vegetable stock, season with pepper and chili flakes, and add the almond milk. Stir them in.
  7. Season with salt and simmer for 10-12 minutes.
Spicy Cashew and Cauliflower Puree

Spicy Cashew and Cauliflower Puree

The distinction between puree and thick soup is not always a clear one. But regardless, this cashew and cauliflower dish is so soft and creamy, that it doesn’t quite matter. Also, soft doesn’t exclude spicy so, be generous with the turmeric, cumin, and smoked paprika. Enjoy a warming and flavorful experience.

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Ingredients Needed for Spicy Cashew and Cauliflower Puree

2 tablespoons of olive oil
1 medium onion, diced
½ cup cashews
1 cauliflower
1 ½ tablespoons of turmeric
4 cups of water
salt
pepper
½ cup canned chickpeas
1 teaspoon cumin powder
1 teaspoon smoked paprika

How to Make Spicy Cashew and Cauliflower Puree

  1. Heat 1.5 tablespoons of olive oil in a pot over low heat and add the onion. Cook and stir until tender.
  2. Add the cashews. Cook and stir for 1 minute. Add the cauliflower florets and 1 tablespoon of turmeric and stir them in.
  3. Pour the water in and simmer for 20 minutes. Remove from heat.
  4. Season with salt and pepper, then puree the mixture using a hand blender. Set aside.
  5. Heat the remaining olive oil in a skillet over low heat. Add the chickpeas and season with cumin powder, the remaining turmeric, and the smoked paprika.
  6. Sautee the chickpeas until they start browning. Serve them over the cauliflower puree.
Spicy Chicken with Red Bean Stew

Spicy Chicken With Red Bean Stew

Learn to prepare this because you will definitely hear the call of this spicy chicken and stew dish, especially in cold weather. It is a warming and nutritious comfort dish which you can make by combining hot and spicy chicken with creamy red beans and sweet corn. All enhanced with acidic tomatoes and lime. Serve with a pan-fried tortilla.

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Ingredients Needed for Spicy Chicken With Red Bean Stew

1 whole chicken (around 3 pounds)
1 teaspoon dried red chili
10 garlic cloves
1 tablespoon fresh parsley
1 teaspoon cinnamon powder
1 teaspoon cumin powder
3 cups of water
2 medium onions, sliced
salt
pepper
1 teaspoon paprika
2 teaspoons of sugar
1 cup canned tomatoes
½ cup sweet corn
½ cup canned red beans
2 teaspoons of lime zest
1 tablespoon lime juice
4 tortillas, cut into wedges

How to Make Spicy Chicken With Red Bean Stew

  1. Place the chicken into a roomy baking pan. Add the red chili, garlic cloves, parsley, cinnamon, and cumin.
  2. Pour the water over it, cover with the lid, and bring to a boil over medium heat. Reduce to a simmer and cook for 30 minutes.
  3. Remove the chicken from the pan and set it aside. Strain the cooking liquid into a bowl. Set this chicken stock aside, too.
  4. Heat 1 tablespoon of vegetable oil in a saucepan over low heat and add the onion. Cook and stir until tender and season with salt, pepper, paprika, and sugar, in the process.
  5. Add the canned tomatoes. Cook and stir until it bubbles.
  6. Add the chicken stock and stir it in. Cover with the lid and simmer for 20 minutes.
  7. Add the sweet corn and red beans and stir them in. Season with lime zest and lime juice. Cook and stir for 30 seconds, then remove from heat and set aside.
  8. Heat 1 teaspoon of vegetable oil in a skillet over low heat. Cook the tortilla wedges until golden brown.
  9. Carve the chicken and serve it with a bowl of stew and 5 – 6 tortilla wedges.
Hot and Spicy Lamb Sandwiches

Hot and Spicy Lamb Sandwiches

If you’re in the mood for tasty sandwiches, preparing your own customized ones would be a much more interesting choice. You can use lamb, which tastes great and it’s a real treat for fans. This calls for some spicing and flavoring, so use onion and garlic, ginger, curry paste, five-spice powder, and chili sauce. Pickles are also welcome!

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Ingredients Needed for Hot and Spicy Lamb Sandwiches

1 tablespoon vegetable oil
1 medium onion, sliced
1 tablespoon ginger, chopped
1 teaspoon curry paste
10 ounces of lamb, chopped
1 tablespoon garlic powder
1 teaspoon five-spice powder
salt
pepper
¼ cup sweet corn
1 spring onion, chopped
4 bread buns
2 tablespoons of butter
4 ounces of lettuce
2 pickles, sliced
2 tablespoons of chili sauce
1 tablespoon broccoli sprouts

How to Make Hot and Spicy Lamb Sandwiches

  1. Heat the vegetable oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the ginger and curry paste. Stir them in. Add the lamb and turn the heat to medium-high. Cook and stir for 1 minute.
  3. Add the garlic powder, five-spice powder, season with salt and pepper. Cook and stir until the lamb meat is browned.
  4. Add the sweet corn and spring onion. Cook and stir for 1 more minute.
  5. Horizontally cut the buns in half. Spread butter on each one’s lower half. Add lettuce, sliced pickles, and some of the cooked lamb mixture. Top with hot chili sauce and broccoli sprouts.
Spicy Perch with Bell Peppers and Lemon

Spicy Perch With Bell Peppers and Lemon

Tender perch bursting with flavor is our suggestion for you this time. It is savory thanks not only to the turmeric and paprika sauce but also to the coriander-flavored veggies tossed into the saucepan. Don’t be afraid to add a delicate hint of sweetness to the whole thing.

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Ingredients Needed for Spicy Perch With Bell Peppers and Lemon

For the veggie mixture:

2 tablespoons of olive oil
3 garlic cloves, crushed
1 tablespoon tomato paste
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 teaspoons of sugar
salt
2 teaspoons of coriander flakes
4 garlic cloves
1 spring onion, chopped
½ cup water

For the spicy sauce:

¼ cup olive oil
salt
pepper
2 teaspoons of turmeric
1 teaspoon paprika

For the cooked perch:

10 ounces of nile perch fillet
1 tablespoon lemon juice
4 lemon slices
1 spring onion, chopped (for garnishing)

How to Make Spicy Perch With Bell Peppers and Lemon

  1. For the veggie mixture:

    Add the olive oil and crushed garlic to a saucepan over low heat. Cook and stir until tender.

  2. Add the tomato paste, bell peppers, and sugar. Season with salt and coriander. Cook and stir for 2-3 minutes.
  3. Add the garlic cloves, spring onion, and water. Stir a little, cover with the lid, and simmer for 20 minutes.
  4. For the spicy sauce:

    Add the olive oil to a smaller bowl. Season with salt and pepper. Also, add the turmeric and paprika. Mix.

  5. Assemble the dish:

    Coat the Nile perch fillet with the spicy sauce, then drop it into the saucepan.

  6. Add the lemon juice, too, then place the lemon slices and add the spring onion. Cover with the lid and simmer for 5 more minutes.
Spicy Chicken Baked in Beer

Spicy Chicken Baked in Beer

Cooking your chicken in spices, lemon juice, olive oil, and beer, and covered in aluminum foil has two delicious outcomes. You get moist and tender chicken meat and you get all the aromas combined into a perfect roast. This clearly calls for some potato side-dish, don’t you think?

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Ingredients Needed for Spicy Chicken Baked in Beer

1 whole chicken (3 pounds)
1 tablespoon sweet paprika
2 teaspoons of dried oregano
2 teaspoons of hot paprika
salt
2 tablespoons of olive oil
2 tablespoons of lemon juice
3 garlic cloves, sliced
6 fresh rosemary sprigs
½ medium lemon, sliced
1 ½ cups of beer

How to Make Spicy Chicken Baked in Beer

  1. Place the chicken on the work surface and butterfly it.
  2. Quickly add the sweet paprika, dried oregano, hot paprika, and some salt to a small bowl. Mix them until even.
  3. Coat the entire chicken with this spice mixture and rub in.
  4. Drizzle 1 tablespoon of olive oil into a roomy baking pan. Add the lemon juice, garlic, some rosemary sprigs, and the chicken.
  5. Drizzle it with the remaining tablespoon of olive oil, garnish with the lemon slices and the remaining rosemary sprigs. Pour in the beer, cover the pan with aluminum foil, and bake for 60 minutes at 360⁰F/180⁰C.
Spicy Clementine-Stuffed Roasted Duck

Spicy Clementine-Stuffed Roasted Duck

This duck’s skin gets irresistibly crispy as we roast it for 2 hours. The meat itself remains juicy, which is deliciously enhanced by the moist clementine stuffing. A good choice is to heavily spice the duck. This spicy coating mixes with the melting fat and together will make your palate feel on the top of the world.

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Ingredients Needed for Spicy Clementine-Stuffed Roasted Duck

1 whole duck, scored
3 tablespoons of five-spice powder
3 clementines
5 bay leaves
2 tablespoons of vegetable oil

How to Make Spicy Clementine-Stuffed Roasted Duck

  1. Place the duck on the work surface. Coat it with five-spice powder. Rub in.
  2. Fill the duck with bay leaves and clementines wedges. Transfer it to a baking dish.
  3. Drizzle with vegetable oil and roast for 2 hours at 340⁰F/170⁰C.
Salade Nicoise with Tuna and Mustard

Spicy Tuna Salad

Say hello to a delicious and healthy tuna salad. For an unforgettable taste coat your tuna with a ground mixture made from mustard seeds and peppercorns. This, together with the boiled egg, greatly enhances the vegetable goodie combo.

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Ingredients Needed for Spicy Tuna Salad


For the coating mixture:

2 teaspoons of mustard seeds
1 teaspoon black peppercorns
salt

For the tuna:

1 tablespoon olive oil
10 ounces of tuna (2 pieces 5-ounce each)

For the salad:

6 ounces of iceberg lettuce
3 ounces of cherry tomatoes
3 ounces of pitted green olives
3 ounces of pitted black olives
½ medium cucumber, thinly sliced
1 small yellow bell pepper, julienned

For the dressing:

1 teaspoon mustard
2 teaspoons of olive oil
salt
1 boiled egg, halved (for serving)

How to Make Spicy Tuna Salad

  1. For the coating mixture:

    Add the mustard and peppercorn seeds to a grinding mortar. Season with salt and grind. Spread the ground mixture on the work surface.

  2. For the tuna:

    Heat the olive oil in a skillet over medium heat. Add the tuna and fry for 6 minutes on each side.

  3. Transfer the cooked tuna pieces on the work surface an coat them with ground mixture. Cube them and set them aside.
  4. For the salad:

    Add the ingredients for the salad to a bowl. Mix the mustard and olive oil, together with some salt, into a small bowl. Add this dressing to the salad bowl. Mix all using two spatulas.

  5. Add the cubed tuna and mix more. Finally, add the boiled egg and serve.
Hot and Spicy Pork Mince

Hot and Spicy Pork Mince

Care for something hearty and savory, anyone? Then give a try to this combination of minced pork and spices, cooked together in a flat-bottomed wok. The mince gets a real kick from the chili, garam masala, ginger, and turmeric combined. Get creative and pair it with anything you think it’s better. You can even use it as a filling!

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Ingredients Needed for Hot and Spicy Pork Mince

1 tablespoon vegetable oil
1 medium onion, diced
14 ounces of pork mince
1 teaspoon ginger, shredded
salt
1 teaspoon red chili powder
1 teaspoon chili flakes
1 teaspoon garam masala
1 teaspoon coriander powder
1 tablespoon turmeric
1 ½ cups of water
¼ cup fresh parsley, chopped

How to Make Hot and Spicy Pork Mince

  1. Heat the oil in a flat-bottomed wok over low heat and add the onion. Stir and cook until tender.
  2. Turn the heat to medium and add the pork mince. Break the mince apart in crumbles using a spatula. Cook and stir until it browns.
  3. Season with salt, add the ginger, red chili powder, chili flakes, garam masala, and coriander powder. Stir well and cook for 1-2 minutes.
  4. Add the turmeric, stir once or twice, and add the water. Cook and stir for 2-3 minutes more, cover with the lid, and leave on low heat until the water evaporates.
  5. Add the parsley and stir for 1-2 minutes more. Remove from heat and serve.
Sweet and Spicy Roast Chicken Breast

Sweet and Spicy Roast Chicken Breast

Are you saying something about bland chicken meat? Well, rest assured this chicken breast is anything but bland. And the secret to that is the spicy marinade. Make it sweet with brown sugar and sour with soy sauce and balsamic vinegar. Serve this flavored meat with baked potatoes or with salad.

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Ingredients Needed for Sweet and Spicy Roast Chicken Breast

12 ounces of chicken breast

For the marinade:

⅓ cup balsamic vinegar
2 tablespoons of soy sauce
1 teaspoon garlic powder
1 teaspoon paprika powder
1 teaspoon seven spice
1 teaspoon basil powder
1 teaspoon nutmeg
1 tablespoon brown sugar
2 tablespoons of water

For the cooked meat:

2 teaspoons of vegetable oil
fresh parsley for garnishing

How to Make Sweet and Spicy Roast Chicken Breast

  1. Add the chicken breast into a resealable plastic bag.
  2. Add all the ingredients for the marinade into the bag, too.
  3. Coat the chicken breast with the mixture, squeeze out the air, seal the bag, and marinate for 30 minutes. Don’t discard the marinade after that, but transfer it to a small bowl.
  4. Cooking the meat:

    Heat the vegetable oil in a skillet over medium heat and add the chicken meat.

  5. Cook the pieces of meat on each side for 5 minutes.
  6. Transfer the cooked meat to a baking dish. Coat the meat with the marinade using a brush.
  7. Bake for 30 minutes at 380⁰F/190⁰C.
  8. Serve the meat sliced and garnished with chopped parsley.
Celery and Carrot Cream Soup with Spicy Bread

Celery and Carrot Cream Soup With Spicy Bread

This cream soup has a lot to offer. It is extra-smooth, warming, and downright soothing. And did we mention healthy? The vegetable blend is full of carrot, onion, and celery root goodness. Serve it with spiced bread slices baked to crunchy perfection.

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Ingredients Needed for Celery and Carrot Cream Soup With Spicy Bread


For the cream soup:

2 teaspoons of vegetable oil
1 tablespoon butter
1 medium onion, chopped
1 medium celery root, diced
1 garlic clove, chopped
2 medium carrots, sliced
1 teaspoon mustard
salt
pepper
1 cup water
1 cup milk

For the dressing:

1 teaspoon cumin seeds
1 teaspoon red peppercorns, crushed
1 teaspoon white wine vinegar
5 bread slices for serving
1 teaspoon olive oil for serving

How to Make Celery and Carrot Cream Soup With Spicy Bread

  1. For the cream soup:

    Heat the vegetable oil over low heat, then melt the butter.

  2. Add the onion, celery, garlic, carrots, mustard, water, and milk. Season with salt and pepper and bring it to a boil while continuously stirring.
  3. For the dressing:

    Add the dressing ingredients to a small bowl and mix them.

  4. Cooking the bread and assembling the soup:

    Place the bread slices into a baking dish and drizzle them with olive oil.

  5. Add some of the dressing on each slice and spread. Bake for 10 minutes at 360⁰F/180⁰C.
  6. Add the milky vegetable mixture to a blender. Blend until smooth. Serve the soup with the spicy bread.
Shrimp in Spicy Tomato Sauce

Shrimp in Spicy Tomato Sauce

The jalapeno pepper gives a spicy kick to this shrimp dish. Make sure you discard the hot pepper’s seeds if you don’t want to make it too hot!

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Ingredients Needed for Shrimp in Spicy Tomato Sauce

2 tablespoons of butter
1 onion, chopped
1 celery stick, thinly sliced
1 red bell pepper, chopped
5 mushrooms, sliced
1 cup canned tomatoes
1 cup heavy cream
1 pound shrimp
1 jalapeno, seeded and finely chopped
1 tablespoon lemon juice
1 tablespoon fresh basil leaves, chopped
salt
pepper

How to Make Shrimp in Spicy Tomato Sauce

  1. Melt the butter in a skillet over medium-high heat.
  2. Add the onion, celery, bell pepper, and mushrooms. Stir and cook until soft, about 4 minutes.
  3. Add the canned tomatoes, reduce the heat and simmer about 5 minutes, until the sauce thickens slightly.
  4. Add the heavy cream, shrimp, jalapeno, and lemon juice. Stir and simmer for 7 minutes.
  5. Add fresh basil, salt, and pepper to taste.
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