Wed, 25 Apr 2012
Building on the last recipe I posted, for peanut sauce, here's a perfect way to use it.
- Pea pods
- Peanut Sauce
Put a bit of water and a steamer basket in a big pot, get that going. Cut florets from the broccoli (this works best if you turn the stalk upside down and trim florets off). I trim the unappealing bits off the remaining stalk and cut it into half-centimeter slices. Throw that in the steamer once it gets going.
Trim the cauliflower and throw that in, followed by the pea pods. Let it steam until the stems on the broccoli and cauliflower are just sharp (test with a sharp thin knife). Throw in the kale (remove the large stem pieces first) and steam a minute more.
Put in a large bowl, dump on some peanut sauce, and stir. No real measurments to speak of, but I did one-half head cauliflower to two stalks broccoli to a small hand of pea pods to a large handful of kale.
Fri, 20 Apr 2012
Peanut Sauce, Pt 1
I absolutely love Vietnamese summer rolls, and about fifty per-cent of that love comes from the fact that they are a socially acceptable reason to eat a shitton of peanut sauce. After throwing some together for dinner tonight, here's an ad-hoc peanut sauce recipe.
- 1/3 C chunky peanut butter
- 1/3 C sweet chili sauce
- 1/3 C hoisen sauce
- 1 T rice wine vinegar
- 2 dashes seasame oil
- 1 C (or so) water
Mix the peanut butter, chili sauce and hoisen, then stick it in the microwave for a minute or two to warm it up and make it much easier to mix. Mix with the vinegar and oil, then add water to the desired consistency — between 1/2 and 3/4 of a cup seems about right.