Srirachi or Garlic Chili Sauce

I love all things hot; hot sauce, hot chips, hot dogs – anything. When I discovered this srirachi sauce which is served in Vietnamese cuisine, I was in love. There is one big problem with buying this sauce from the supermarket. It contains potassium sorbate and sodium bisulfate.


Upon further research sodium bisulfate is an acid salt. Does this sound appetizing?

    "Chemically, sodium bisulfite is a combination of sodium, hydrogen, sulfur and oxygen. It is also     called sodium hydrogen sulfate, and is classed as a sulfite, or sulfur-based chemical. Its natural     form is a white crystalline powder, but turns yellow in solution. It is acidic, considered corrosive,     and is a powerful reducing agent used in water treatment, textile dye preparation and film     development, but most people are more familiar with its use as a food additive." LiveStrong

Potassium Sorbate does not far as bad, howerver this does give me pause:

    "It (potassium sorbate) also has several commercial applications in the coatings, rubber and     personal car product industries" LiveStrong

Why deal with the hieroglyphs of food additives when you can just make the stuff yourself with 5 ingredients and a blender.

You can make the sauce cooked or raw. I chose to steam my peppers – cause I'm fancy! lol

15 red jalapeno and 5 red serrano peppers (courtesy of the Farmer's Market)

10 cloves of garlic

1  teaspoon of kosher salt

1 cup red wine vinegar (recipe calls for regular or rice wine. I used what I had in the cupboard . . .and yes, I said cupboard)

1 tablespoon of sugar (I only had brown sugar)

Put all ingredients into a blender and mix until you have achieved the desired consistency.




I had a spoon of this stuff with my eggs with mushrooms and turkey bacon breakfast.


This Girl Is Steady Cooking Yo. . . Greens and Cornbread

After the heralded success of my cornbread recipe, (heralded by me of course, lol) I have successfully mastered its southern complement – greens. I used a mustard and turnip greens mix to be exact.

After completing the Daniel Fast, transitioning back to "normal" eating has been difficult. The old way just does not agree with my stomach anymore. Plus, I am down like 20 lbs. Who would want to go back to normal? The key is cooking my own meals.

Healthy or no, it is difficult to swallow food that does not taste good. I am learning to cook while also learning to eat "clean". Eating clean is eating as close to nature as possible. Preservatives and chemicals that I cannot pronounce will not enter my temple.

One thing that I am learning is that cooking is a collaborative effort. I asked several people about how they prepare greens. A friend offered the suggestion ti use some canola oil to replace the animal fats lacking in a healthier version of greens. It was quite the ingenious word because it gave the greens the consistency that I am used to having at holiday dinners.

My cornbread turned out good as well. This is my recipe below:

  • 1 lb bag of pre-washed mustard and 1lb bag of pre-washed turnip greens.
  • 1 smoked turkey leg
  • 4 green onions or scallions
  • 2 cups Vegetable stock
  • 1 tablespoon of kosher salt
  • 1 16 oz bottled water

I piled the scallions, turkey, vegetable stock, and oil in the slow cooker and piled the greens on top. I cooked for 4 hours on high stirring and adding salt the last ½ hour.

 I added 1 additional hour to the setting after adding the salt because I like my greens a little on the softer side. They were a tiny bit firm at 4 hours.

 The salt is a generous helping but the vegetable stock that I used was low sodium.









This Girl Be Cooking Yo. . . Cornbread!

In my effort to increase my culinary skills, I have taken on some staple recipes. This week's item is cornbread, and not that sweet corn cake known as Jiffy Mix either. I got this recipe from the queen herself – Paula Deen.

  • 6 tablespoons unsalted butter, melted, plus butter for baking dish (I substituted an equal amount of olive oil for the butter.)
  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk (I substituted lowfat buttermilk.)

Mix dry indredients in one bowl. Mix eggs and buttermilk in one bowl. Fold egg mixture into dry mixture. Oil 8 inch pan. Pour mixture in pan. Cook for 20 minutes at 425 degrees (preheat oven) or until golden brown. Test center with knife or toothpick. If it comes out clean, it is done.

I also cut this recipe in half. I used this website to make it easier seeing that the measurements are not metric.

I LOVE this recipe. It is easy, simple and tastes so yummy. It is not too sweet either. The bread came out moist and soft. My mother can really cook. . .everything but cornbread! lol I am going to make mine for her when I visit home. Envy me, Mom, envy me! lol

Check out my pics:


Dry Ingredients

Batter in Pan

20 minutes in oven at 425 degrees


Have a slice?


I made some vegan black eyed peas yesterday. I am taking them and this cornbread to work for lunch tomorrow.





Tortilla Pie

Yes, I am cooking.

I took my time, tasted along the way, and voila! I think it turned out pretty good. IMHO

My recipe COMPLETELY mine!Ingredients

12 small corn tortillas

1 can reduced sodium black beans

1 cup reduced fat cheese

1 cup tomato sauce

¼ large red onion

4 garlic cloves

1 cup frozen corn

1 skillet

¼ teaspoon kosher salt,

1 teaspoon cilantro (was out of fresh)

½ teaspoon cumin

1 8 inch round baking pan

Oil Spray

Chop onion and garlic. Spray skillet and sauté onions until translucent. Add garlic to skillet. Add salt to taste. Next add frozen corn to skillet. Drain beans in the can and add to skillet. Cook until thick consistency. Add tomato sauce. Cook until consistency until most of the moisture has evaporated. You want the filling to not run.

Cut tortillas in half and layer the bottom of the baking pan. Make sure to spray the pan with oil spray.


Layer tortillas, filling, and cheese. Repeat. Sprinkle cheese on top.


Bake for 20 minutes at 400° or until cheese has a golden bubbles.


Remove from oven and let sit for a few minutes. Cut and serve.

I have even calculated the calories for you!

Serving size is ¼ of pie with 598 calories and 320 mg of sodium.

I think if I use low fat tortillas and less cheese, I could cut that number down significantly.