r/Cooking • u/iiiimagery • 1d ago
How can I spice up our regular dinner?
Every week we eat a mix of jalapeño turkey sausage, diced butternut squash, and brussel sprouts roasted in an oven 2-3 times a week. It's delicious, filling, and healthy. However, I really want to spice it up! Most of the time we just put Tony's or some seasoning on it, but that's a lot of sodium and I'm afraid that would be too much. I tried curry paste, and couldn't taste it at all! I've done chimichurri before but again, that's a lot of sodium. I know this may be a dumb question or impossible but does anyone know how I can spice it up (and actually taste the it) that isn't as high sodium? If it is I'd still love to hear some suggestions! Thank you
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u/Smooth-Review-2614 1d ago
Add some sauce after they are cooked.
This makes a cup and has 1 tsp salt
https://www.seriouseats.com/schug-zhug-srug-yemenite-israeli-hot-sauce-recipe
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u/ttrockwood 1d ago
Use Mae Ploy or Mae Sri curry paste- trust me you will taste it
Then finish with chopped fresh cilantro and scallions and basil
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u/nukin8r 1d ago
Get some whole chilis! I like guajillos & árbols—I’ll break them open, simmer them in water for a bit, and then run them through my food processor. Isabel Eats has a good recipe for enchilada sauce that explains how to prepare them.
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u/Rough_Elk_3952 1d ago
These ingredients would work well with Alabama white sauce and you can make it spicer by adding more horseradish or subbing in some wasabi.
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u/Far_Tie614 1d ago
Why are you putting that much salt in your chimichurri? It needs a bit, mostly to break down the plant matter, but it's just a touch.
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u/iiiimagery 1d ago
I buy it because its cheaper than making it fresh with prices right now. I'm also lazy
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u/Far_Tie614 1d ago
Seems youve answered your own original question, at that point. Storebought is always going to taste like ass.
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u/iiiimagery 1d ago
I never said it tasted like ass. Lol. It's just pre-made sauces have lots of sodium. Chimichurri is actually my favorite. I really like the brand I get. Sodium doesn't always mean salty.
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u/Far_Tie614 1d ago
Oh- this WAS the sodium thread. I'm having two similar conversations at once. Mb.
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u/iiiimagery 1d ago
All good
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u/Far_Tie614 1d ago
To answer your original question, why not take that store bought one, blend in some red wine vinegar and a bunch of cilantro to freshen it up, and see where that takes you? Would cut the sodium (dilute by volume) and probably ALSO taste fresher/stronger in the bargain. Add some red chili or red pepper flake for additional heat as desired.
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u/CatteNappe 1d ago
For me jalapeno turkey sausage would be way more than spicy enough, but if you want more spice you could try sriracha sauce, or chili crisp, or some curry spices.
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u/throwdemawaaay 1d ago
Tony's makes a no salt version. Your local market might not have it but you can order it online.
It's also pretty easy to duplicate your own mix with whatever ratios you prefer.
I'd suggest adding a good smoked paprika to the mix. It brings a lot of flavor.
You didn't say what curry paste you used, but assuming Thai I generally use around 8 oz for 5 lbs of chicken. Mae Ploy, Maeseri, and Arroy-D are good brands. Avoid Thai Kitchen.
Some diced onions and peppers would be an easy and cheap way to bulk it up.
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u/Pale_Row1166 1d ago
Buy ground turkey instead of turkey sausage. It’s cheaper and better for you, and then you can add seasoning without worrying about sodium. Second the suggestion of mae ploy curry. A can of that + a can of coconut milk, simmer it down, you will definitely taste it. As mentioned, buy actual spices, not seasoning blends, and you can add as much as you want without worrying about sodium.
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u/Spicy_Molasses4259 1d ago
Replacing the sausage with actual meat will drastically cut down the sodium AND nitrates. It's not healthy to eat processed meats regularly.
Swap the sausage for ground turkey, beef, pork, or chicken. Add a pinch of salt while the meat is cooking to season it. You can also try shrimp or tofu cubes or drained canned beans. Here's a video with some seasoning mixes made from pantry staple herbs and spices:
https://youtu.be/9_MB4XKOWxY?si=DE7LfBCFMhozPFQ_
Start with one, and build your stash!
Mix up your veggies-
Instead of Butternut squash, try Spaghetti Squash, Zucchini, Kabocha squash, or Orange Sweet Potato
Instead of Brussels sprouts, try cabbage, cauliflower, broccoli, bok choy or kale
Slice up some onions and peppers and add these to your mix. Add fresh diced jalapenos, or red fresnos, or poblanos or even habaneros for extra spice. Use fresh chopped garlic as well as the garlic powder.
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u/angels-and-insects 1d ago
If you use actual spices, instead of mixes, there doesn't need to be any salt or sodium involved at all, besides what you already have. I often roast butternut squash cut into chunks with the skin on, tossed in olive oil, chilli flakes, and a pinch of salt. That's wonderfully spicy.
If you're new to using your own spice mixes, I'd suggest chilli flakes, ground coriander, and ground cumin as a good combination. I'd also add some lemon juice at the end to brighten everything, and the acid enhances the chilli.
You could also see if anywhere near you sells garam masala, an Indian blend of warming spices, and combine that with chilli flakes.
Other people have also suggested MSG, which does have sodium but less than salt plus you use less of it. (I tend to use about a quarter to a third the amount of MSG that I'd use of salt.)