Entries tagged with “Simply Natural Organic Sriracha”.


This recipe for turkey meatballs from Eat Yourself Skinny is easy to make, spicy and has fewer than 300 calories per serving. You can serve these with rice and veggies or place one or two meatballs on a Boston lettuce leaf, top with red pepper strips and chopped cilantro and eat like a wrap.

Avoiding Additives and Preservatives

I used 4C panko breadcrumbs, Simply Natural Organic Sriracha, tamari (instead of soy sauce), Marukan rice vinegar and President’s Choice Pure Sesame Oil, which are all additive-free.

Make meatballs and bake until cooked through

Meanwhile, make the spicy sauce

Honey Sriracha Glazed Meatballs

Ingredients:

2 lb. (1 kg) lean ground turkey

1 cup (250 ml) whole wheat panko breadcrumbs

2 eggs

¼ cup (60 ml) green onions, chopped

½ tsp. (2 ml) garlic powder

½ tsp. (2 ml) salt

½ tsp. (2 ml) black pepper

For the sauce

¼ cup (60 ml) Sriracha

3 Tbsp (45 ml) reduced-sodium soy sauce

3 Tbsp (45 ml) rice vinegar

3 Tbsp (45 ml) honey

1 Tbsp (15 ml) grated fresh ginger

3 cloves garlic, minced

½ tsp. (2 ml) toasted sesame oil

Preparation:

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1½-inch balls/3.8 cm (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.

Bake meatballs for 20 to 25 minutes, or until browned and cooked through.

While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.

Serve immediately over brown rice and top with green onions and a few sesame seeds. Serves 8.

From Eat Yourself Skinny

This is another great recipe from Ruth Reichl’s My Kitchen Year: 136 Recipes That Saved My Life. Marinate shrimp in a mixture of lime juice and Sriracha, sauté aromatics, add asparagus and when it is tender add the shrimp and marinade and quickly stir fry. A quick and tasty weeknight supper!

Avoiding Additives and Preservatives

Look for shrimp with no additives and use fresh lime juice. I use Simply Natural Organic Sriracha, which is all-natural.

Marinate shrimp in lime juice and Sriracha

Sauté aromatics and then add asparagus

Add shrimp and marinade and quickly stir fry

Sriracha Shrimp

Ingredients:

1 lb (454 g) shrimp, shelled and deveined

3-4 tablespoons (45-60 ml) lime juice – squeeze 1 lime

3-4 tablespoons (45-60 ml) Sriracha

4 tablespoons (60 ml) olive oil

1 (small) onion, chopped

2 garlic cloves, chopped

1 tablespoon (15 ml) ginger, chopped

1 lb (454 g) asparagus, peel stems and cut into 1-inch (2.5 cm) pieces, discarding thick, hard ends of the stalks

Cooked rice

Preparation:

Marinate shrimp in the lime juice and the Sriracha for 15-30 minutes.

Heat oil in large frying pan. Sauté onion, garlic, ginger until soft and beginning to brown – about 5 minutes. Add asparagus. Cook for about 5 minutes until it begins to brown. Cover pan and turn off heat until asparagus softens. This step might not be necessary if the asparagus is very thin. When you are ready to eat, turn up heat and add shrimp with the marinade. Cook until shrimp is barely done, about 3-4 minutes. It is crucial to almost undercook the shrimp, so that the shrimp doesn’t get tough.

Divide rice into bowls or plates. Spoon shrimp and asparagus mixture over the rice. Serve with extra Sriracha and lime wedges. Serves 5.

From My Kitchen Year: 136 Recipes That Saved My Life