By admin
Before I get into the premade sauces and condiments I live by, let’s talk about the term life-changing for a sec. It’s an adjective that’s thrown around a lot but usually fails to live up to the hype. For example, The Life-Changing Magic of Tidying Up? Actually life-changing. Sweet potato toast? Not so much.
If you’re into real life-changing, listen up. These seven flavor factors will actually change your life for the better. If you’ve read any of my work or follow me online (hi 👋🏾mom), you probably know that I’m the type of dietitian who thinks spending hours cooking in the kitchen (especially during a pandemic) is a literal scam. I like to eat, but I’m not into meals that take more than 30 minutes to prepare. That’s why I rely heavily on these flavor factors to do most of the work for me.
Here’s why you should too!
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My BF is GF1 Huy Fong Sambal Oelek Ground Fresh Chili Paste
I didn’t think it was possible to top sriracha—by the makers of everyone’s favorite sriracha, at that—but it’s been done. Say hello to Huy Fong Foods’ Sambal Oelek Ground Fresh Chili Paste. It’s garlicky. It’s savory. It’s spicy (but not too). It’s magic. Sambal oelek is traditionally an Indonesian sauce made with raw ground chili paste. The word sambal translates to “condiment,” while oelek is a spin-off of the Indonesian word ulek—a mortal-and-pestle-type tool used to make pastes.
Before being “put on” to this sauce, I didn’t think I could make restaurant-quality dishes with this flavor profile at home. But now I can. And you can too. My favorite way to use sambal oelek is in this crispy tofu noodle recipe. Even if you hate tofu, you’ll love this dish. All you do is cook firm tofu in a blend of peanut butter, sesame seed oil, soy sauce, rice vinegar, sambal oelek, and ginger. This sambal oelek is also great on scrambled eggs (seriously), in breakfast burritos, and on top of sautéed vegetables like this sesame red cabbage recipe.
$2 at Target
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Amazon2 Trader Joe’s Soyaki Sauce
Trader Joe’s Soyaki is lit-er-ally happiness in a jar. It’s basically a mixture of soy sauce and a classic teriyaki sauce—both of which, as staples of Chinese and Japanese restaurant cuisine in the U.S., are flavors I love. I can’t tell you how many times Soyaki has saved me. After coming home from a long day of work hangry and ready to eat, this is often the center of a 10-minute masterpiece.
There’s a couple of ways that you can use Soyaki, but my favorite is simply making a stir-fry with veggies and tofu and serving it over rice. It’s also a great marinade for meat, poultry, tofu, and fish.
If you have an Instant Pot, you can meal prep this teriyaki chicken dump meal (or this one with more veggies). Or, in light of the meat shortage, spread your wings and try these two-ingredient tofu teriyaki bites.
$14 at Amazon
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Amazon3 Sauerkraut
I used to think sauerkraut was gross. Not because it tasted gross, but more because I always associated it with that hot dog stand with all the unsanitary-looking condiments that have been sitting out marinating at room temp for hours while people breathe over them to dress their dog.
However, after making sauerkraut—which is popular in many Eastern European cuisines but is thought to have originated in Asia more than 2,000 years ago—in my nutrition food science class about 10 years ago, I was hooked. What got me wasn’t necessarily the health benefits (although I do love the fact that it’s packed with probiotics); it was the taste and texture. I love salty, crunchy pickled things—and sauerkraut is exactly that.
You can make your own sauerkraut or buy it in a store. I personally prefer the Trader Joe’s version because it comes with pickles and a screw-on lid (which means it lasts longer). I loveee putting this in my favorite taco recipe, which is basically just beans seasoned with taco seasoning stuffed inside a crispy shell along with butter lettuce, shredded cheddar cheese, and sauerkraut. It’s also great in a deli sandwich or on top of almost anything that would be amplified with a salty crunch.
$12 at Amazon
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Amazon4 Tahini
We all know tahini for its role as the great hummus enhancer, but I’m here to tell you that it’s so much more. From cookies to overnight oats to green sauce to hot chocolate, tahini wears a lot of hats. In fact, I agree with Bon Appétit that there’s not much that this sesame paste can’t do.
Made from finely ground sesame seeds, tahini has long been a staple of Middle Eastern cuisine. My favorite way to incorporate tahini is in sauces. Whether as the base of a salad dressing or smothered on a wrap or sandwich, it always makes the meal more filling and flavorful.
If you are looking for a simple tahini dressing, try blending 1/4 cup tahini, 1/3 cup water, 1 tablespoon chopped scallion (the green part), 1 teaspoon garlic powder, and salt to taste. You can also make this soy-sauce-based tahini dressing as a part of our Veggie Collard Wraps recipe.
$13 at Amazon
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Amazon5 Nori Komi Furikake Rice Seasoning
My BFF got me this Nori Komi Furikake Rice Seasoning as a gift. I hate to admit that it took me a year before I got around to trying it (sorry, girl), but when I did finally give it a go, my tastebuds were blown. I don’t even know how to describe this other than as heaven on earth. It’s a little bit sweet, a little bit savory, a little bit crunchy, and a little bit salty, but never too much in any of these departments. For example: It has just one gram of sugar per tablespoon serving).
Furikake is an “indispensable” condiment in Japan, where it is thought to have originated between 1912 and 1926. The four key ingredients are sesame seeds, salt, sugar, and seaweed. I’ve honestly only used it to liven up my rice, and it deserves a permanent spot in my cupboard for that sole function.
$11 at Amazon
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Amazon6 Filippo Berio Sun-Dried Tomato Pesto
Move over basil, because pesto has a new star. Kidding. Nothing will ever replace a classic pesto, which originated in the northern region of Italy (around the 16th century) and is traditionally made of basil, crushed garlic, pine nuts, olive oil, and Parmesan cheese. But this comes in as a close second. I have two favorite ways of incorporating this sauce. The first is in my four-ingredient pesto recipe, which is simply pasta, pesto, sautéed kale, and chickpeas (promise you’ll love it). My second fave is via this stuffed-pepper recipe. The secret here is to cook the peppers first, then stuff with the mixture of white bean, tomato, and sun-dried tomato pesto—and cook again.
$10 at Amazon
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Papalote7 Papalote Original House Salsa
The best Mexican food I’ve ever eaten in the U.S. was in San Francisco, in the heart of the Mission District, at a place called Papalote. What makes Papalote so special isn’t the perfectly seasoned protein or the crisp fresh vegetables. It’s the salsa. Salsa is often referred to the cornerstone of the Mexican kitchen (the word literally means “sauce” in Spanish). Also known as “la salsa de San Francisco,” Papalote’s is pretty much addictive. It’s so good that they’ve even bottled this 50-year family recipe and started selling it online. This salsa will take your chips, tacos, burritos, and salad bowls from a 2 to a 10 instantly.
$7 at Papalote
