Punchy, Spicy Meals to Offset the Winter Blahs
Spicy turkey stir-fry, sheet-pan chicken tikka thighs and vegan mapo tofu bring attitude and oomph to even the coldest days.
Good morning! We have for you today: My cozy and vibrant spicy turkey stir-fry
Sheet-pan chicken tikka thighs that are as easy as they are punchy
And, a Mexican hot chocolate with just the right balance of sweetness and spice
Because it is the shortest month of winter, February is my favorite winter month. In just four weeks it will be March, when the daylight will linger, the skies will brighten and my fingers and toes will start to thaw. It makes me feel warm just thinking about it. “Spring is just around the corner!” said Frog to Toad. Dinners that are extra-flavorful and richly spiced will, however, be fueling my giddy anticipation until that corner is actually turned. I don’t necessarily need blazing-hot, three-alarm affairs right now, just comforting meals with some attitude and oomph that are quick to prepare at the end of a still-too-short day.
My spicy turkey stir-fry with crisp garlic and ginger ticks all those boxes. It is positively radiant with warmth thanks to the addition of ginger, garlic, lime juice, and chiles—fresh and flakes. Ground turkey keeps it light, and a generous topping of basil and cilantro adds color and a touch of freshness. In less than 30 minutes, you can have a warm, vibrant, and fragrant meal that fits like a favorite cardigan. Spicy Turkey Stir-Fry With Crisp Garlic and Ginger
This quick-cooking stir-fry has a lot of umami from soy sauce and fish sauce, as well as heat from fresh chile and red pepper flakes. Pungent and herbal, it’s a terrific weeknight dish that’s fast but never bland. The key here is to let the turkey get deeply brown, so don’t move it around in the pan too much. For a substantial meal, serve it over rice or on a bed of crisp lettuce for a lighter option.
Ingredients
Yield: 4 servings
2 teaspoons neutral oil, such as grapeseed or safflower 4garlic cloves, thinly sliced
1(2-inch) knob ginger, cut into matchsticks
Pure sea salt 2tablespoons coconut oil or more neutral oil
3 scallions, thinly sliced, white and green parts separated ¼teaspoon red-pepper flakes, plus more to taste
1pound ground turkey, preferably dark meat (or use ground pork)
2 teaspoons of lime juice, plus additional to taste 1tablespoon fish sauce
12 teaspoon soy sauce, with additional to taste. 1/2 teaspoon honey or sugar (optional) serving of cooked white or sticky rice ⅔cup cilantro leaves and tender stems, for serving
13 cup torn basil leaves (or more cilantro if desired) for serving 1fresh bird’s-eye or serrano chile, thinly sliced, for serving
Preparation
Step 1
In a cold 12-inch skillet, combine oil, garlic and ginger. Continue to cook, stirring frequently, until the garlic and ginger are golden brown, 5 to 7 minutes, over medium heat. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
Step 2
Stir in the whites of the scallion and cook for 2 minutes, then add coconut oil to the pan. Stir in red-pepper flakes and cook for 1 minute.
Step 3
Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. The meat may turn a deep brown if you don’t stir it enough.
Step 4
Stir in the lime juice, fish sauce, and soy sauce after taking the pan off the heat. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
Step 5
Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.
More (cozily spiced) food for thought
Camarones a la diabla (shrimp in spicy tomato sauce): Saucy and very spicy dishes are sometimes described as “a la diabla” in Mexican cooking; a delicious devil bubbling in your pot. Paola Briseño-González uses two kinds of chiles in her speedy shrimp dish: chipotle chiles in adobo for their smoky, fruity character and chile de árbol for a more forceful smack of heat. Orange juice, tomatoes and butter balance the spice, adding both sweetness and richness. Warm tortillas are a great way to soak up the deliciously vile sauce in this dish.
Sheet-pan chicken tikka thighs: Marinating boneless, skinless chicken thighs in a mix of yogurt spiked with South Asian spices — cumin, garam masala, red chile powder — imbues them with pungency, even if you let them sit for only 30 minutes (overnight is better). Then all you have to do is arrange the thighs on a sheet pan with diced onions and bell peppers and run everything under the broiler, until the vegetables are charred and the chicken is smoky and remarkably tender. It’s yet another five-star winner from the brilliant Zainab Shah.
Vegan mapo tofu: Sichuan peppercorns bring their tingly heat to David Tanis’s meatless take on mapo tofu, in which fresh shiitakes stand in for the pork. To get the most flavor out of the fungi, he uses them in two ways: First, he simmers the stems into a light broth, which becomes the foundation for the sauce. After that, he dices and sears the caps until they are chewy-crisp and golden brown. To make this, you’ll need doubanjiang, which is fermented broad bean paste. You’ll also need Sichuan peppercorns, which you can easily buy online.
Korean BBQ meatballs: Kay Chun’s meatballs, which are more savory than spicy, take full advantage of the deep umami flavor of caramelized meat that has been seasoned with soy sauce and garlic. These have a buttery, soft, and inviting texture because they are bonded with Ritz crackers rather than panko or other breadcrumbs. They are best served with vinegar, sesame oil, and a little more soy sauce drizzled over rice.
For The New York Times, Julia Gartland. Barrett Washburne is a food stylist.
Mexican hot chocolate: Cinnamon and vanilla make up the redolent supporting cast in Mexican hot chocolate, and Kiera Wright-Ruiz gets the balance just right in her classic recipe. It’s adapted from Churrería El Moro, a Mexico City restaurant famous for its churros and hot chocolate. If you have a molinillo, a Mexican wooden whisk, make a traditional froth. If you don’t, a wire whisk or blender will work just as well.
