Spicy food has lovers and haters. We're firmly in the lovers section and this week proves it. We traveled the world to find recipes for this week- from Jamaica to Korea and back again to the United States. All types of spices are featured, too. Like red pepper flakes from Korea. Or chipotle peppers from the new world. Maybe try scotch bonnet peppers, with a fruity heat that has a slow burn. Proof that wherever we go, spice lovers are sure to follow. Join us!
Amazing Pineapple Jerk Chicken, Instant Pot Kimchi Jjigae (Stew), and Spicy, Smoky, Stovetop Vegetarian Chili
Amazing Pineapple Jerk Chicken: Carribean Pot
Jerk chicken without grilling is a possibility with this “cheater’s” version. The recipe may be less of a hassle but still has that smoky, fruity, heat we love. Thank goodness for only an hour of cooking time; we couldn’t wait to dig in.
Tips:
- Five pounds of chicken is...a lot. Either make this for your family plus leftovers or halve it. Kate found this worked very well.
- Kate used canned pineapple; Betsy used fresh. Both were delicious.
- Betsy did not use the scotch bonnet pepper in order to spare little mouths. The chicken still was spicy but much milder.
Instant Pot Kimchi Jjigae (Stew): Korean Bapsang
Kate’s favorite take out for cold, sniffly days is transformed into dinner at home with this Instant Pot recipe. A few ingredients: pork belly, kimchi, tofu, and soy sauce, make a heart warming stew. Each bowl has plenty of heat from Korean red pepper flakes and a little bit of sour from the kimchi. Dish this up next time you’re feeling under the weather or just need a pick me up.
Tips:
- Kimchi varies widely in spiciness. Take a test bite before you make the stew to see how much red pepper flakes you’ll need to add.
- This recipe halves beautifully for a lunch for two.
- Serve with a side of white rice to round out the meal and temper the heat.
Spicy, Smoky, Stovetop Vegetarian Chili: Alexandra’s Kitchen
Chipoltle chilis give this chili it’s smoky flavor along with a little bit of heat. The chili is vegetarian but still hearty with pinto beans and bulgur wheat and rounded out with plenty of onions, red peppers, and spices.
Tips:
- Be warned- this recipe makes a lot! But like all chili this reheated like a champ and was amazing the day after and the rest of the week. It should freeze well, too.
- Canned or dried beans both worked well.
- We both used the bulgur wheat we could find in the store. We’re sure that Alexandra’s suggested brand, Duru Extra Coarse Bulgur is amazing. If you do try it out, let us know. (Link is to Amazon Affiliate.)
- Acid is your friend! Make sure to add the vinegar and give your chili that extra pop of flavor.
From the Smorgasbord:
We had all sorts of pantry-organizing tips! Check out our Facebook group for all the details. (We’d love to have you. Ask to join and you’ll be part of the fun in no time.)
Leave a Reply