Hot and Sour Soup

We all have our favorite place to devour a bowl of soup on a cold night.  We also all have our favorite asian restaurant where we always order the hot and sour soup #IfYouDontYouShould. It has taken me quite some time to perfect this recipe and I finally got it right.

(I didn't really measure the ingredients but these are the closest estimates #sorry)

Ingredients:
8 cups Chicken Stock
6 oz. Steak/beef chopped finely... #TrustMe
4 tbsp vegetable oil
2 Eggs, beaten
1 oz. dried Shiitake Mushrooms
1 container Tofu, cut into small squares
1 Jalapeno Pepper, seeded, chopped finely
1 inch fresh Ginger, grated
2 tbsp finely chopped Garlic
1 cup Noodles (your favorite type)
1 bundle Scallion, chopped
1 can Bamboo shoots
1 can Water Chestnuts
2 handful fresh Shiitake Mushrooms, sliced
5 tbsp Soy Sauce
1 tbsp Sesame Oil
1 tbsp Sesame Seeds (white and black combo)
3 tbsp Vegetarian Mushroom Oyster Sauce
2 tsp Black Pepper
SRIRACHA to taste
Hot Chili Oil to taste

1> Add the chicken stock to a large pot and add dried shiitakes. Boil until mushrooms are tender. Remove mushrooms and slice then add back into pot. Add the fresh mushrooms. Add bamboo. Add chestnuts. Add tofu. Add most of the scallion (save the greenest parts for the garnish). Reduce to simmer.
2> In a separate small sauce-pan, no heat, add veggie oil, ginger, garlic, and jalapeno. Turn the heat onto medium until the ingredients begin to sizzle. As soon as fragrant, add beef. Cook until the beef is just cooked through and remove from heat. Let cool.
3> Add the flavored oil and meat into soup pot. Add soy sauce, and oyster sauce. TASTE! If you want it saltier, add more soy sauce. Add sesame seeds and black pepper.
4> Bring the soup up to a rapid boil and add the noodles. Stir. Bring back to a rapid boil.  Slowly pour the eggs into the boiling soup while rapidly stirring.
5> Right before serving add sesame oil.
6> Garnish with scallions, SRIRACHA, and chili oil.
7> Enjoy.

This recipe can be done without the meat but if you are not a vegetarian, I highly recommend that you go through the effort of adding the beef because it really adds a lot of flavor.

The last picture was a bowl of leftovers so all the pasta was at the bottom. Stir well before you serve!

http://theoatmeal.com/quiz/sriracha_addict

Bleeding Sriracha

Grilled Tofu Tacos

For those of you who are vegetarian or don't want to eat too much red meat #ShouldBeTheWholeWorld, this is a recipe you are sure to love.  I don't know how to even pretend to be a vegetarian so I made a meat and tofu taco.  All of the ingredients that I added to the taco are the same as the chipotle bowl post except for the grilled tofu.

Ingredients:
1 Container Firm or Extra Firm Tofu
4 tbsp vegetable oil
Paprika
Chili Powder
Garlic Powder
Cayenne Pepper
Onion Powder
Vegetable Spray
Dried Cilantro Leaves (powder)
Salt and Pepper
SRIRACHA (garnish only)

1) Cut the tofu into medium squares about 1/2 inch thick and season with all the spices on one side.
Add oil to a grill pan on medium high heat and when the oil is hot, put the tofu in the oil season side down.
2) Try not to touch the tofu too much because you want to get a nice sear and nice grill marks. Add seasoning to the other side of the tofu while in the pan and spray with cooking spray.
3) After cooking for about 3 minutes flip the tofu and cook for about another 3 minutes or until golden with grill marks.
4) Garnish with SRIRACHA.

**I Didn't cook the tofu with the SRIRACHA on it because I found that it burned very quickly.

ENJOY!!

Homemade Chipotle Bowl

For those of you who eat out all the time, you probably eat at chipotle a lot #AndIDontBlameYou.  I always order a vegetarian bowl but here is a recipe for a meat bowl.  It came out, DELICIOUS!

Ingredients: 

Rice: 
2 Cups Brown Basmati Rice
1 bunch Cilantro, chopped
2 Stalks Scallion, chopped
4 1/4 cups water
1 tbsp vegetable oil
Salt and Pepper to Taste

Meat/Beans:
1 Medium Onion, chopped
2 Garlic Cloves, chopped finely
1 Tbsp Vegetable Oil
1 Red, Yellow, or Orange Pepper, chopped
1 Package mushrooms, sliced
1/2 Jalapeno, seeded and chopped
1/2 lb Ground Chuck
1 Can Black Beans, rinsed and drained
1 Teaspoon Cayenne Pepper
1 Teaspoon Chili Powder
1 Teaspoon Turmeric
1/2 bunch Cilantro, chopped
Salt and Pepper to taste
SRIRACHA to taste

Pico de Gallo:
1 Beefsteak Tomato (firm), chopped
2 small shallots, chopped finely
2-3 stems cilantro, chopped
1 tsp olive oil
1 tsp lime juice
Salt and Pepper to taste
SRIRACHA to taste
>> Just mix everything in a bowl and VWALA!

I bought the kale-amole from Whole Foods for my guacamole but you can use your favorite recipe. 
I also used tofutti parve sour cream but obviously real sour cream is way more delicious.

Rice:
1... Add oil to the pan on medium high heat and add the scallions and cook until soft.  Add 1/4 of the cilantro and stir.
2... Add the rice and sauté for 1 minute.
3... Follow the directions on the rice package.  Divide the cooking time on the package by 3 and add cilantro 3 times throughout the cooking process (one of the times being after the rice is already cooked).
... This allows for different flavors of cilantro to come through; some will be thoroughly cooked through and some will be raw and pungent.

Meat/Beans:
1 >> Add oil to the pan and add turmeric directly into the oil in a pan on medium high heat.  Add onion and cook until soft.
2 >>  Add garlic, peppers, and jalapenos. Sauté until soft.
3 >> Add mushrooms and cook until soft and water is evaporated.
4 >> Add meat and sauté until all the meat and cooked through and browned.
5 >> Add the beans, cayenne, chili powder, and the SRIRACHA.
It is ready when the beans just begin to fall apart.

To assemble... #drumrollplease ... Just put everything on top of each other in a bowl and garnish with SRIRACHA!

These pictures don't have the pico-de-gallo in them. Don't forget you can also add queso fresco and/or grated cheddar cheese.  

Pasta Shells with Mushroom Bolognese Sauce

Everyone has their favorite meat sauce #IfYouDon'tYourLifeSucks and it is probably their grandmother's recipe #MineSureIs.  Here is my take on the classic pasta Bolognese #SinceImAnAddict with mushroooms.

Ingredients:

1 tablespoon vegetable oil
Cooking spray
1 sprinkle turmeric
1 box shell shaped pasta (whole wheat works too), cooked extremely al-dente
1/4 pound of ground chuck
4 ripe roma tomatoes, chopped
4 small shallots, chopped
2 cloves garlic, finely chopped
1/2 jalapeno, seeded and chopped
1 package mushrooms (any kind you like), cleaned and quartered
1/4 red bell pepper, chopped
1/2 cup reserved pasta cooking water
1/4 jar of your favorite marinara sauce
1 tablespoon mayonnaise
1 tablespoon sour cream (I used tofu substitute)
salt and pepper to taste
SRIRACHA to taste

1> Heat vegetable oil in a pan on medium high heat and add turmeric directly into the oil.
2> Add shallots and cook until soft.
3> Add garlic, mushrooms, jalapenos, and peppers. Cook until soft.
4> Add tomatoes. Lower the heat and let cook for about 10 minutes or until it looks like a sauce is forming.
5> In a separate pan, spray the pan on medium high heat and add the ground meat. Cook until the meat is fully cooked and browned.  When cook add meat to the tomato sauce and stir.
6> Add the cooked pasta into the sauce.  Based on the ratio you like of sauce to pasta, add jarred sauce to the mixture.
7> Taste for salt, pepper, and SRIRACHA.  Add mayonnaise and sour cream. Serve garnished with SRIRACHA.

I apologize for the ugly plating but I was starving!!

MOOSHEJOON! (Bon Appetit in Farsi)

Sriracha iPhone Case!!

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Grilled then Baked Chicken Breast

Chicken is boring #StoryOfMyLife.
Here is a delicious recipe that can spice it up.

Ingredients:

2-3 Tablespoons Vegetable Oil
5 or 6 Boneless Skinless Chicken Breasts
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
1 Container Button Mushrooms, sliced or quartered
2 Pints Cherry tomatoes, Halved
6 Tablespoons Balsamic Vinegar
1 3/4 Cup Red Wine
1 Small Handful of your Favorite Pitted Olives, quartered (optional)
1 Tablespoon Capers, Drained (optional)
Salt and Pepper To Taste
SRIRACHA to Taste

1> Pre-heat oven to 350
2> Add oil to pan (with grill) on medium-high heat
3> When oil is hot, add chicken breasts for 2 minutes on each side (won't be cooked through), until golden with grill marks
4> Remove from pan and put in baking dish to rest.
5> Add the onion and cook for about 2 minutes, then add the garlic and mushrooms until vegetables are soft.
6> Add tomatoes, olives, and capers- cook for about 2 minutes. Add salt, pepper, and SRIRACHA.
7> Add wine and vinegar and let simmer for 8-10 minutes
8> Pour entire mixture on chicken (in baking dish) and put in oven for 8-10 minutes or until chicken is cooked through.
9> Remove from oven and garnish with SRIRACHA.

Served with a side of cilantro brown rice and quinoa and a mixed green salad with lemon vinaigrette (equal parts fresh squeezed lemon juice and extra virgin olive oil, salt, pepper, garlic powder)

... (The first 2 images are from the internet to show the pan used and the grill-marks achieved)...

ENJOY!

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Classic ShakShuka

I know that I already have a Shakshuka post but this one is a lot more of a classic version.  The previous shakshuka I made had a very strong Sheila/Sohayegh influence #JustHowILikeIt.

This Shakshuka is very traditional and truly Israeli #pride.  This is inspired by my dad and Balaboosta on Mulberry Street in NoLita NYC.

http://www.balaboostaway.com/uncategorized/shakshuka-day/

Ingredients:

2 Large Eggs
3 Plum Tomatoes, chopped
1 Medium yellow onion, chopped
1/2 Yellow Bell pepper, chopped
1 clove Garlic, finely chopped
1 handful button mushrooms, sliced
2 tablespoons vegetable oil
Sprinkle of Turmeric
Salt and Pepper to taste
SRIRACHA to taste

1) Heat a pan to medium high heat and add the vegetable oil and sprinkle the turmeric directly into oil.
2) Add onion and pepper. Sauté for about 4 minutes. Add the garlic. Wait 2 minutes.
3) Add mushrooms. Saute for about 5 minutes. Add the tomatoes and cover the pan for about 5 minutes or until the vegetables begin to release liquid.
4) Uncover and saute until the liquid is absorbed, add SRIRACHA, salt, and pepper to taste.
5) The vegetables should be coming together like a sauce.  Crack the eggs directly into the sauce and lower the heat to medium low.
6) Cover for 3-5 Minutes.... IT'S READY!

Serve with your favorite bread and a chunk of some savory feta cheese and a garnish of SRIRACHA!

Turkish Style Tzatziki

GO EAT AT TAKSIM on 1030 2nd Ave  New York, NY 10022 (between 54 and 55th st).

^^^ This is a command! Order the tzatziki and the chicken kebob.


This recipe doesn't even come close to the tzatziki at Taksim but it's a little healthier and it is very easy to make.  It's perfect to put in a tupperware and take to a picnic.  It's also the perfect snack for a hot day to replace the million calorie frappuccino from Starbucks #EvenThoughIWouldEatBoth.


Ingredients:


1 to-go container non-fat greek yogurt (fage, chobani, oikos) 

1 tbsp extra virgin olive oil #EVOO

1/4 clove of garlic (grated)

2 tbsp fresh squeeze lemon juice

1 large handful dried mint leaves

Salt and Pepper to taste

SRIRACHA to taste

1 Sprinkle of lemon pepper (optional)

1 (israeli) cucumber




1> Grate the garlic into a small bowl and add the olive oil, let sit for about 10-15 minutes (this wait is optional but it makes a difference)

2> Add the lemon juice and stir. Sprinkle some salt and pepper (and lemon pepper) and add the SRIRACHA. Stir.

3> Add the yogurt and stir. Crumble the mint leaves right onto the yogurt and stir in gently.

4> Cut the cucumber into 4 (the long way) and slice on the mandolin. Add to the mixture and combine gently.

5> Garnish with cucumber and mint leaves (fresh or dry) and sprinkle with some more SRIRACHA if you'd like.


This tastes best if you let it sit for about an hour or 2 but it also tastes great right away.

Serve with some pita chips, fresh pita, or even some au' natural potato chips (trust me)!

Quinoa Pasta Alla Vodka/Primavera with a Poached Egg

I actually never had pasta with a fried/poached egg on top but I have definitely seen it around and when I put this together I was in the mood for some experimentation

#IWantedItToLookPrettyOnInstagram --> the honest truth!

Speaking of Instagram, I have been following some gluten-free cooks who use quinoa pasta so I decided to give it a try.  At first I was just going to toss the quinoa pasta with my favorite jarred vodka sauce but then I found some of my favorite veggies hiding in the fridge.

Ingredients:

2 eggs

1 box quinoa pasta

2 large portobello mushroom caps

2 small tomatoes, chopped

5 stalks scallions, chopped

1 tsp finely chopped garlic

1/4 jalapeno, finely chopped

1 tbsp vegetable oil

1 tbsp SRIRACHA

Sprinkle of turmeric (optional)

3 tbsp salt

1/4 jar of your favorite vodka sauce

1 square american cheese

2 tsp vinegar (any kind except balsamic)

Salt and Pepper to taste

Large handful fresh baby spinach

Parmesan cheese for garnish (and some extra SRIRACHA)

1) Boil enough water to cook the pasta (read instructions on the box), add the salt, when the water is boiling, add the pasta for as long as it says on the box.

2) While the pasta is cooking heat up the oil in a large pan on medium-high heat and sprinkle the turmeric directly into the oil.  

3) When the oil is hot add the chopped scallions and jalapenos. Then add the mushrooms (cut into whatever shape you like) and the garlic.  

4) When the mushrooms shrink to about half the size, add the tomatoes and sautee.

5) When the pasta is almost cooked through add it to the vegetables and stir.

6) Pour in the vodka sauce and add the cheese.

7) Boil water in a small pot and add the vinegar.  When the water is rapidly boiling crack the eggs carefully directly into the water.  Let them cook for about 2-4 minutes then remove them from the water and rinse them (be careful not to break the yolk).

8) When the pasta is pretty much ready, add the chopped spinach, SRIRACHA, and salt and pepper and stir.  

9) To plate, put the egg on top of a large scoop of pasta and garnish with grated parmesan and SRIRACHA.

Sheila's Shrooms

Ever go to a steakhouse and order the side of sauteed mushrooms? or go to a Bareburger and add the mushroom topping? Lately I've been noticing that these food 'accessories,' if you will, are majorly (s)lacking in flavor #ButWhatDoesMyAmateurPalateKnow.  It is for this disgrace to the potential of mushrooms that I share with you the recipe of my "famous" balsamic mushrooms.

Ingredients:

--> MUSHROOMS- any kind you like and as much as you need.  I sometimes use shiitakes and/or portobellos.  WholeFoods carries packaged mixed fancy mushrooms which have become my new favorite and go-to option.  Cut your choice of mushrooms to your desired shape and size.

--> 1 tsp balsamic vinegar per handful of mushrooms

--> 1/4 tsp sugar per teaspoon of balsamic vinegar

--> 1 tablespoon vegetable oil per handful of mushrooms

--> SRIRACHA to taste

--> Salt and pepper to taste

--> sprinkle of turmeric (optional)

And the secret ingredient...

--> A generous sprinkle of italian seasoning mix for italian dressing. I use "'Good Seasons' brand zesty italian salad dressing and recipe mix."

1) Heat the oil in a pan on medium-high heat and sprinkle the turmeric directly into the oil.

2) Add the mushrooms and cook until they become tender, about 9-10 minutes (allow the mushrooms to release their liquid and then allow the liquid to almost completely evaporate).

3) Add the salt, pepper, sugar, italian seasoning, and SRIRACHA.

4) At this point the mushrooms should be completely cooked.  Turn off the heat and add the balsamic vinegar.  Leave the pan on the burner (without a flame), the heat that still remains will reduce the balsamic vinegar.  Don't stir too much.  When the vinegar seems to be getting sticky, it's ready.

"Accessorize" any protein with these mushrooms and you will notice what you've been missing.

Enjoy!

ShakShuka

Ever feel the need to spice up your breakfast? Try Shakshuka.
Shakshuka is a traditional mediterranean/Israeli dish with a stew of tomatoes, onions, and peppers, topped with over easy eggs #OverEasyIsEasy.
One of the best Shakshukas I've had in the city was from Hummus Place on St. Mark's Place in the East Village.
Here's how to make it in your small and smelly NYC apartment.
Remember, most of the ingredients can be substituted for other ingredients or even left out of the recipe completely.

Ingredients:

2 ripe plum tomatoes
1 container grape tomatoes
1 small onion (shallots work too)
1 clove garlic
1/2 sweet pepper
1-2 tablespoons capers
Small handfull of olives, pitted (any kind you prefer)
2-3 tablespoons vegetable oil
Sprinkle of turmeric
4-5 Large (organic, cage free) eggs
Bunch of fresh baby spinach
1 package mushrooms (any kind)
2 ounces (herbed) goat cheese
Sprig of thyme
Salt and Pepper to taste
Grated Parmesan cheese for garnish
SRIRACHA to taste!

1) Warm the vegetable oil in a pan (medium heat) and sprinkle in some of the turmeric right onto the oil.
2) Chop up the onion and add it to the pan. Chop up the pepper and add it to the pan.
3) Chop up the plum tomatoes and slice the grape tomatoes in half (keep handy). Finely chop the Garlic and add it to the pan.
4) Chop up the mushrooms and olives and add them to the pan as soon as the onions and peppers become golden.
5) Allow everything in the pot to merry together for about 3-5 minutes, then add the tomatoes and sprinkle in some salt, pepper, SRIRACHA, and the sprig of thyme.
6) Cover the pan and reduce the heat to low, stirring occasionally.
7) When the vegetables seem to have become sauce-like, 5-8 minutes, crack the eggs right onto the mixture and cover the pan again for about 2-3 minutes.
8) When the eggs are almost as cooked through as you like, sprinkle a large portion of spinach on top of them (not mixing anything) and cover the pot for 1-2 minutes or until the spinach is wilted.
9) Turn off the flame and dollop the goat cheese right over the spinach and sprinkle with some more SRIRACHA for some extra heat.
10) Sprinkle with parmesan for garnish.

A Little Place Called China-Town

I grew up in a very small town on Long Island called Great Neck where everybody is exactly like everybody around them and everyone does the same thing day in and day out #WeedsIntro.  My dad works in the city in the Lower East Side and his favorite place to walk around and buy groceries is China-Town.  It was a very cold NYC Friday afternoon when my dad was rushing through China-Town to pick up some fresh salmon for Shabbat Dinner that night.

With all the commotion around him, he noticed something that caught his eye #CueSlowMusic.  It was a hot sauce bottle that had an O-U on it.  This is a small U with a circle around it that lets people know that something is kosher.  He was amazed to see something kosher in a market flooded with all kinds of seafood...pork... EVERYTHING! He quickly bought a bottle and headed back home.

This hot sauce turned out to be the best tasting hot sauce he ever had and his obsession began.  He wanted everyone he knew and loved to enjoy it with him.  The following Monday he went back to the store and bought 3 cases of it and personally delivered bottles to everyone's house; there wasn't one person in the family who didn't have a bottle in their fridge, and there wasn't one person who didn't love it.

A month later, I noticed the very same hot sauce popping up everywhere! It was in all the magazines, in all the trendy restaurants, and all over the FoodNetwork.  So I like to believe that my bald little 5'5" dad discovered this phenomenon before it even became a phenomenon.

I have been adding Sriracha to everything I eat since the day my dad brought the first bottle home.