These are simple and so yummy!!
Preheat oven to 450.
Toss Brussels Sprouts in oil and salt. Spread on pan and back 20 – 30 minutes until browned.
Combine remaining ingredients in a small bowl. Pour over Brussels Sprouts and roast for 5 min more.
Serves 4.
Minor
They had oysters at the farmers market this weekend – woo hoo! Now since they were already shucked I decided to play things safe and cook ’em. So I searched the web found a couple recipes for sriracha butter and came up with my own spicier version. I also finally used my mini calphlon pans.
Ingredients:
12 oysters
4 TBSP butter, softened
3 – 4 tsp sriracha
1/4 tsp salt
1 small minced shallot
3 TBSP cilantro, minced
Panko.
Combine all ingredients except oysters and panko and chill till ready to use.
Preheat your broiler or BBQ.
Divide oysters amount a shallow heat proof pan. Top with butter and sprinkle with panko. Cook 1- 2 minutes until panko starts to crisp up and butter bubbles.
Serve immediately.
Peanut Butter, Tofu and Sriracha, I think I’m in love! If your making this for kids leave out the jalapeños. I like is spicy so add more sriracha sauce.
Ingredients:
16 oz. firm or extra firm tofu
1 TBSP peanut oil
4 large garlic cloves, thinly sliced
1 inch piece of ginger root, thinly sliced
2-3 TBSP green onions,sliced
1 large bag of spinach
2 jalapeños, thinly sliced
Sauce
3 TBSP soy sauce
3 TBSP rice vinegar
2 TBSP natural peanut butter
1 TBSP agave nectar
2 TBSP vegetable stock or water
1 TBSP Sriracha Rooster Sauce
Instructions:
Drain the tofu well, then put tofu pieces between a double layer of paper towels and press down with your hand so the liquid in the tofu is absorbed by the towel. Cut tofu into 1 inch cubes.
Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock or water, and then add the Sriracha Sauce.
Heat oil in a large non stick skillet of wok over medium high heat. Add tofu, garlic and ginger to the skillet, cook until the tofu is crispy on all sides, add spinach, sauce, green onions and jalapeños, stir to combine and remove from heat.
Serves 4.
I found this recipe on line and had to try it, due to my addiction to sriracha sauce. I made a few adjustments and they turned out great! The perfect appetizer when you are hosting folks with gluten issues.
1 cups cooked quinoa
3/4 c Gruyere, grated
1 eggs, beaten
1 bunch green onions, thinly sliced
2 clove garlic, minced
1 TBSP honey
2 TBSP sriracha
1/2 tsp salt
1/2 c breadcrumbs
Preheat oven to 350°F
Oil the cups of a mini muffin pans.
Stir all of the ingredients together in a large bowl. The mixture should be sticky and cling to a spoon. (Add more breadcrumbs if it’s too loose.)
Spoon the mixture into one cup. Press down firmly with your fingers. Add more, if necessary, to fill even with the top. Press firmly again. Continue filling the cups in this manner.
Bake for 15-20 minutes, rotating the pans halfway through. Keep an eye on the edges – if they brown, go ahead and remove the pans from the oven.
Allow to cool for 5 minutes, then turn out on a cooling rack. Serve immediately.
Makes 18-20.
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