Spicythaionepot Recipes

SPICY THAI ONE POT

Steps:

• Combine water, soy sauce and cayenne pepper. Heat large wok or fry pan over high heat (Spray with cooking spray if using a "drier meat" like poultry). Add meat and stir fry for 4-5 minutes or until browned.
• Add bell pepper. Stir fry for one more minute.
• Mix in rice and soy sauce mixture. Bring to a boil, then reduce heat, cover and simmer for 20 minutes or until liquid is absorbed.
• Mix in green onions and cilantro. Serve.

CROCK POT SPAGHETTI SAUCE

Steps:

• Brown ground beef, sausage, onions, and garlic until no pink remains. Drain any fat.
• Add beef mixture and remaining ingredients (except fresh herbs & pasta) to crock pot.
• Cook on High for 4 hours or low for 6-8 hours. Stir in fresh herbs just before serving.
• Prepare spaghetti or pasta al dente according to package directions. Drain well.
• Top spaghetti with meat sauce. Garnish with additional herbs if desired.

SIMPLE SPICY THAI HOT POT

Steps:

• Heat up hot pot device, portable burner with pot or can also heat up burner on stove top for individual soup bowls. Add olive oil, garlic, ginger, turmeric and red curry paste and cook until aromatic and the oils from curry paste start to separate, about 2 minutes. Add Pacific Foods Organic Chicken Bone Broth, fish sauce and sugar or sugar alternative stir and allow soup to simmer over low heat for 15-20 minutes.
• While your broth is simmering, prepare your hot pot additions. Soak your rice noodles in tepid water for about 15 minutes. Peel and devein your shrimp. Drain and cut up your tofu into cubes. Wash your baby bok choy and separate from stalk. Prepare your vegetables. Slice your mushrooms. (Feel free to use any proteins, vegetable or even dumplings or eggs. Make sure you slice any beef, pork or chicken super thin so they cook quickly.) Gather up your cooking utensils such as cooking thongs, cooking chopsticks, slotted spoons for your guests. Place all your prepared hot pot ingredients in small bowls and dishes around the table so that guests can help themselves.
• Make your Hot Pot Dipping Sauce (optional) - In a small bowl mix Sriracha sauce, Tamari (soy) sauce, lime juice, sesame oil, garlic and pinch of sugar. Stir well and set on the kitchen serving table with your other hot pot ingredients.
• Hot Pot - Communal Feast Option. Confirm that the hot pot is set to medium heat and a light boil. Invite guests to cook the firmer vegetable first in the hot pot, followed by shrimp, tofu, leafy vegetables. These items only need 1-2 minutes to cook in the hot pot and then they can be removed and eaten. Enjoy with a little of the Thai Hot Pot dipping sauce if desired. You will most likely will need to add another 8 ounces of the Pacific Food Organic Chicken Bone broth to the hot pot as some of the broth will evaporate during the cooking process. When everyone has had their fill of vegetables and protein, cook the noodles for the group. They should only take a couple of minutes, if you have pre-soaked them. If you have not pre-soaked your pad Thai rice noodles, follow the direction on the noodle package for cooking times. Serve cooked noodles into separate bowls with a ladle of that delicious broth, a spritz of lime and top with cilantro, green onions and chilis if desired. If you like it extra spicy, add a little drizzle of the Thai Hot Pot Dipping Sauce. Enjoy!
• Individual Bowl Option: Turn your stove top burner to medium heat and confirm you have a light boil. Add your shitake mushrooms first to the prepared Thai Broth and let cook for 3 minutes. Add your shrimp, tofu, baby bok choy, pre- soaked pad Thai Noodles and cook for about 2-3 minutes. Place your raw spinach on the bottom of each of your serving bowl (no need to cook as when the hot broth is poured over it will cook right in the bowl) Place a scoop of noodles, ladle of Thai broth, cooked shrimp, tofu, mushrooms and baby bok choy in the bowl. Drizzle with a little squeeze of fresh lime juice. Garnish with cilantro, green onions and a little of the Thai Hot Pot Sauce, if desired. Enjoy!