Spice up your life!
We fired up the kitchen on National Hot and Spicy Food Day with yummy recipes from Chef Nancy Waldeck!
Get both recipes for a spicy slaw and slow cooker soup below and watch 'Atlanta & Company' weekdays at 11:00 on 11Alive and streaming.
SWEET AND SPICY PEANUT Slaw
2 TB Peanut Butter
2 TB Sesame Oil
2 TB Rice Vinegar
1TB Light Soy Sauce or Tamari
2 Tsp Honey
2 Grated Garlic Cloves
2 TB Fresh Grated Ginger
1 Jalapeño, seeded and finely diced
5 - 6 Cups or 1 1/2 LB Green Cabbage, finely shredded (or one package shredded
2 Large Carrots, peeled and grated
6 Radishes, grated
½ Cup ChoppedCilantro
Sea Salt and Red Pepper Flakes
½ Cup Chopped Salted Peanuts
To make the dressing, use an immersion blender to purée the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until a smooth paste is formed.
Place cabbage, carrot, radishes and cilantro in a salad bowl. Toss with the dressing. Season with salt and chile, and sprinkle with peanuts.
Slow Cooker African Inspired Veggie Soup
Why is this African Inspired?
I taught cooking at the American Embassy in Burundi and learned from the cooks there about frequently used ingredients in Africa: onions, sweet potatoes, ginger, garlic, spinach, coconut.
2 TB Olive Oil
1 TB Turmeric
1 Tsp Sea Salt
½ Tsp Freshly Ground Black Pepper
1 Large Red Onion, chopped
4 Large Cloves Garlic, grated
2 TB Ginger, grated
2 LBs Sweet Potatoes, peeled and chopped
1 Can (15 ½ OZ) Fire Roasted Tomatoes
½ Cup Golden Raisins
1 Tsp Cinnamon
1 Tsp Cayenne Pepper
3 Cups Veggie Broth
1 (15 ½ OZ) Can Chickpeas, drained and rinsed well
2 Pkgs Frozen Chopped Spinach, defrosted
1 (15 ½ OZ) Can Coconut Milk
Unsweetened Coconut Flakes
Nonfat Greek Yogurt + Chopped Parsley
Sauté the oil, turmeric, salt and pepper with the onion and cook until soft, stirring occasionally. Add the garlic and ginger sauté until fragrant about 1 minute.
Add the ingredients from the sauté pan into the slow cooker, along with the sweet potato, tomatoes, raisins, cinnamon, cayenne, broth, chickpeas and spinach.. Cook on high heat for 6 to 8 hours.
Add the coconut milk and cook and for an hour until warm. Serve topped with coconut, yogurt and parsley.