Yummy Lummy hot and spicy cauliflower and sweet potato soup
Hot and spicy cauliflower and sweet potato soup is a thing. I know cauliflower soup isn’t to everyone’s liking, but the addition of some curry powder, chilli flakes and roasted sweet potato can make a big difference.
Super hot and spicy chicken wings that are low carb too
Spicy chicken wings were on my mind all day after I watched Megatoad (aka Matt Stonie) eating sixty-five (65) chicken wings on his YouTube channel. He starts mild and steps up to the really hot and spicy chicken wings towards the end and then has a mishap with sauce in his eye.
I went grocery shopping this morning and picked up eight wings for $4.50.
In the meantime podcasting friends from the USA who were being snowed upon were talking about blazing hot buffalo wings too. I reckon if I was snowed upon and freezing cold I’d want hot and spicy chicken wings too. You could argue I’m eating these at the wrong time of the year, especially when today got to 37 °C (98.6 °F). I had the oven on for an hour so it warmed up the living area even more. I do like a warm environment and today was certainly warm, it’s a pity it wasn’t humid.
Super hot and spicy chicken wings made with ground Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.
Course:
Main Course
Cuisine:
Australian
Servings: 1
Calories: 500kcal
Author: Gary
Ingredients
8Chicken wings
1HandfulQueensland nuts
1/2HandfulSmoked almonds
1TablespoonIodised salt flakes
1TablespoonWhole black peppercorns
1TablespoonSmoked paprika
1TablespoonDried mixed herbs
2Dried bird's eye chillies
1TablespoonChilli flakes
2HandfulsShredded kale
1PacketColeslaw
1TablespoonFrench mustard
100mLPouring cream
Instructions
In a coffee grinder, grind Queensland nuts, smoked almonds, iodised salt, black peppercorns, smoked paprika, dried mixed herbs, bird’s eye chillies, and chilli flakes.
Rub this into the skin of eight chicken wings.
Roast for 1 hour at 150 °C.
Stir-fry the kale and coleslaw until the cabbage has wilted.
Add the pouring cream and French mustard and stir through.
Serve the wings on the stir-fried salad with some cream cheese.
Recipe Notes
By default I make all my recipes 500 Calories.
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Photographs
Shredded Kale and coleslaw
This shot was taken while I was grocery shopping this morning.
Chilli and nut crusted chicken wings ready for the oven
I dried some bird’s eye chillis in the oven earlier in the afternoon to get the flat nice and cozy.
Dinner is served
It may look like a large piece of cream cheese, but it went well with the hot and spicy chicken wings.
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Questions and answers
Why do you like hot and spicy chicken wings?
The meat is always tender, the skin is easy to get crispy and it’s always good to have some chilli and nuts every day.
What’s with the kale?
Lots of fibre and some iron.
How is this a low carb meal?
Rather than using any sugar or sweet syrups in the rub like a lot of recipes, I made a shot and spicy nutty rub and really massaged it into the skin.
Today was pretty cold in Canberra. If you want to see some frosty photographs check out the morning frost from my other blog. Dinner needed to be warm and comforting and what better way than with a luxurious pumpkin soup. On the subject of other blogs, if you’ve never seen Zombeavers, check out my review [adult content NSFW].
For added flavour I caramelised some onions this afternoon. I used some cheap balsamic vinegar and not the expensive balsamic vinegar that I was given as a gift last weekend. I also used some brown sugar for that lovely sweet stickiness.
It gave the soup a quite dark complexion.
Some crusty toasted bread with a little parmesan cheese helped the soup go down.
Delicious pumpkin soup made with caramelised onion
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1 to 2
Ingredients
Butternut pumpkin
Caramelised onions
Bacon
Ginger
Jalapeño pepper
Chili flakes
Cream
White wine
Pepper
Parmesan cheese
Bread roll
Instructions
Caramelise the onions with olive oil and brown sugar, allow to cool
Dice streaky bacon and fry off
Slice jalalpeño peppers and add to the bacon
Dice some ginger and add to the saucepan with the bacon and jalapeño peppers
When the bacon begins to stick to the bottom of the saucepan add some white wine and then the diced butternut pumpkin
Add the caramelised onions
Add some water and cover and simmer for fifteen minutes
When the pumpkin is soft remove from the stove and blend with a Bamix stick blender
Add some pouring cream which will lighten the colour and smooth the soup
Toast a bread roll and add some butter and parmesan
Pour the soup into a bowl
Garnish with parsley and chives plus a little parmesan cheese
Serve with the crusty parmesan toast
Shoot a photograph
Eat the soup
Wash the dishes
Write the recipe
Blog (verb)
3.3.3070
If you like the pumpkin soup I had for dinner, check out what I had for breakfast and lunch.
It’s been a good day in food as well as some nice walking during the morning frost. I hope you had a good day.
I’ve never mixed avocado and rice before but I’ve no reason not to think avocado rice can’t work. In fact after trying it I’m convinced it should be a thing. It was really good, really tasty and seriously went well with the salmon.
Salmon and hot and spicy avocado rice with chia
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
Salmon
Panko crumbs
Golden syrup
Grape seed oil
Brown rice
Chia seeds
Avocado
Lime juice
Butter
Chili flakes
Pepper
Instructions
Put the salmon in a plastic bag and add some oil and Panko crumbs
Rub the fish and ensure the fish is coated with oil and crumbs
Place the fish on some baking paper on a tray and then add some pepper
Drizzle a little golden syrup on the salmon
Bake for 15 minutes at 220 °C
Cook the rice and chia together
Mash the avocado in some oil and lime juice
Add 1 teaspoon of chili flakes (add more than you are usually comfortable with)
Mix thoroughly
Slowly add in the hot rice and chia and mix through to form a smooth rice mixture
Add a dollop of butter for flavour and to glisten
Lay on a plate some spinach leaves and chard
Add the salmon fillet
Add the avocado rice
Shoot a photograph
Eat the meal
Wash the dishes
Write the recipe
Blog (verb)
3.3.3070
I was surprised how the rice and avocado mixed so well. The addition of a little oil helped give it an almost risotto type feel. The lime juice adds zest and zing. Mixing chili flakes and lime juice always goes well and the rice carries the flavours really well.
For someone living alone this is a quick and easy meal you can make within 30 minutes, have the dishes done and be ready to watch the news on TV. If you drink wine or beer I image an alcoholic beverage (bevvie) would go down well with this meal. Sadly I can’t drink alcohol.
The golden syrup and Panko crumbs go really well together on the salmon. A lovely sweet crunchy mouthfeel.
If you make this, please let me know how it goes and how you might improve it.
Last week I made a dynamite spicy pumpkin soup. At the time I was also thinking of making cauliflower soup and adding some jalapeño peppers to spice it up a bit. Of course I’d also add my secret ingredient, viz., SPAM®
Tonight I put together a cauliflower soup with a twist. In addition to the jalapeño pepper and SPAM® I added some celeriac. It was delicious.
Delicious cauliflower soup
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
Cauliflower
Celeriac
SPAM®
Jalapeño pepper
Lime juice
Cream
Fried shallots
White wine
Grapeseed oil
Instructions
Add about 2 tablespoons of grapeseed oil to the saucepan and heat
Dice the SPAM®
Dice the cauliflower and celeriac
Slice the jalapeño pepper
Fry off the SPAM® until it has taken on some colour and is sticking to the bottom of the saucepan
Add the jalapeño pepper slices and fry until softened
Add the celeriac and fry off until softened
Add the cauliflower
Add a splash of white wine and some water to just cover the cauliflower
Bring to a slow simmer and cook for 20 minutes
When the cauliflower is soft blend with a stick blender
Add some cream and blend until smooth
Serve in a bowl and garnish with fried shallots
Keep the leftover soup in another bowl, cover and freeze for another time
Shoot a photograph
Swallow the soup
Clean the dishes
Write the recipe
Blog (verb)
3.3.3070
I hope you enjoy this soup if you make it. I love cauliflower soup. It’s so comforting in winter. Tonight in Canberra is going to be 0 °C (32 °F)
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