Everyday Mom's Meals: Not Too Much Spice

Wednesday, August 26, 2015

Not Too Much Spice

By now most of you know while Mr. E loves his spicy food, the hotter the better, I am the wimp in the family and can't take the heat. And to top it off, Little E. has inherited his father's love of all things spicy, so I am out numbered 2:1.

So, in that spirit, I am trying to find more dishes that do indeed have some spice to them. But not too much. Just enough the boys can taste it and I'm not in misery while eating, for while my husband might not care to sweat and/or cry while he chews, it really isn't my cup of tea.

So far I've found that Asian dishes seem to be where I can add some heat, and not burn my tongue off. I'm guessing it's because the slightly sweet tones of other flavors included in the dishes help to subdue the heat.

For me, Asian noodles are some of the best ones around. But then again, I just like noodles. I just think there are so many things you can do with them, so many veggies you can add and so many flavors you can use.

Take a little help from the store with some egg rolls, serve these on the side and you have a simple dinner! Plus, the leftovers make a fantastic lunch the next day. The flavors only intensify with sitting. And if you have a spice lover in your house, you can easily add more sriracha, or serve it on the side so they can.

I will never be the heat connoisseur my husband is, but I am trying to ease my palate into more dangerous territory...one spicy bite at a time.

Spicy Thai Noodles
1 lb. linguine
1 1/2 TBS olive oil
8 oz. white button mushrooms, sliced
1 medium zucchini, sliced into half circles
1/3 c. soy sauce
2 TBS brown sugar
1/2 tsp. garlic powder
1-2 TBS sriracha*
4 green onions, chopped
1/4 c. peanuts, chopped
Salt and Pepper to taste

Cook pasta according to package directions. Meanwhile, heat oil in large skillet over medium high heat. Saute' mushrooms and zucchini until browned, about 5 minutes. Season with salt and pepper. When pasta is cooked, drain well. Add to skillet. Toss well. In a medium bowl combine soy sauce, garlic powder, sriracha and brown sugar. Whisk well. Pour over noodles. Stir to combine until pasta is coated. Garnish with green onions and peanuts. *NOTE* I used 1 TBS of sriracha because I can't handle heat. If you like it spicy, add the 2 TBS or more!


Shared at Weekend Potluck

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