My husband LOVES this peanut sauce. I think it's because, unlike many peanut sauces, it is not cooked, so the oils don't separate out. Also, he loves it because I leave out some of the coconut milk and leave it thicker than many peanut sauces, and he likes to eat it with a spoon. We serve it over hot rice, chicken and veggies, and it melts beautifully over the food. No need to heat it. You need a food processor for this.
Peanut Sauce
Nouns:
1 cup all natural peanut butter
1 can coconut milk
1-2 inches of raw ginger
4-6 cloves of garlic
1 bunch scallions
1-2 tsp soy sauce
1/4 tsp fish sauce
1-2 tsp chili garlic sauce
2 tbsp honey
1 tbsp rice vinegar
Add the scallions, garlic, and ginger to the food processor and pulse until chopped finely. Add the rest of the ingredients, reserving half the coconut milk. Blend until smooth. Add remaining coconut milk gradually, tasting to test for desired flavor. Serve over hot rice, chicken and veggies.
Showing posts with label Vegeterian. Show all posts
Showing posts with label Vegeterian. Show all posts
Fancy Mac and Cheese: Cavatappi with Cheddar Beer Sauce
I love me some noodles. I love them. I used to eat them almost constantly, such that we had to make a long long stop in the noodle aisle on every grocery trip. I cannot get enough. And, of course, what is better on noodles than cheese? Nothing! Nothing, I tell you!
So, here's the basic recipe for my Mac and Cheese, though I make many many variations on this theme. It grew out of a recipe for Cheddar Ale soup, thus the beer-y goodness. I hope you like it as much as I do!
Fancy Mac and Cheese: Cavatappi with Cheddar Beer Sauce (And Gruyere! And Parmesan! And Caramelized Onions! And Sometimes Broccoli! And Maybe some Crumbled Bacon!)
Nouns:
1 Pound Cavatappi Noodles
3 ounces Shredded Gruyere cheese (or more!)
4 ounces chredded cheddar (or more!)
2 ounces fresh grated parmesan or asiago cheese (or more!)
1 cup milk
1/2 cup beer ( a nice dark ale is best for this, but I'll admit that I've totally used Coors Light)
1/2 medium onion, diced
4 cloves garlic, diced
olive oil
1 tablespoon butter
1 tablespoon flour
1/4 tsp paprika
salt and pepper
Optional:
1-2 crowns of broccoli, cut into small florets
4 strips of turkey bacon, cooked and crumbled
Verbs:
Boil salted water in a large pot. Add the cavatappi when water is boiling, and cook until al dente. (hint, if adding broccoli, throw in the florets for the last 2 minutes or so of pasta cooking, and then just strain them with the noodles. Easy peasy!) Strain the noodles and set aside. Meanwhile, saute the onions and garlic over medium low heat in olive oil until onions get translucent. Then add the butter. Once butter is melted, add the flour and stir to combine. Cook over medium low heat for several minutes. (I know, I am basically making a Roux with garlic and onions in it, and that is so not chef-like, but it saves time and seems to work just fine!) Add the beer and simmer, stirring to combine all the ingredients. IF you did this right, the mixture will start to thicken! If you did it wrong, then at least you have the rest of the beer to console yourself with. Making sure that the mixture is not too hot to scald/curdle the milk, carefully stir in the milk. Turn heat down if necessary. Slowly add the grated cheeses, a little at a time. Stir thoroughly and add more cheese once the cheese you've already added is all melted into the sauce. I don't actually measure my cheese, I just add it until the sauce is thick and cheesy. Then I pour it over the pasta and any extras, like broccoli or bacon, that I want to add. Stir some more. At this point, if you have massively impressive willpower, you could put some buttered crumbs on top and bake the mac and cheese in the oven to make it all golden-brown and delicious. Mine never makes it to the oven, because once the cheese hits the noodles, I eat it.
Yes, you can use whatever curly pasta you prefer if you don't like cavatappi. Actual Macaroni would work fine. Or Rotini. Or whatever.
So, here's the basic recipe for my Mac and Cheese, though I make many many variations on this theme. It grew out of a recipe for Cheddar Ale soup, thus the beer-y goodness. I hope you like it as much as I do!
Fancy Mac and Cheese: Cavatappi with Cheddar Beer Sauce (And Gruyere! And Parmesan! And Caramelized Onions! And Sometimes Broccoli! And Maybe some Crumbled Bacon!)
Nouns:
1 Pound Cavatappi Noodles
3 ounces Shredded Gruyere cheese (or more!)
4 ounces chredded cheddar (or more!)
2 ounces fresh grated parmesan or asiago cheese (or more!)
1 cup milk
1/2 cup beer ( a nice dark ale is best for this, but I'll admit that I've totally used Coors Light)
1/2 medium onion, diced
4 cloves garlic, diced
olive oil
1 tablespoon butter
1 tablespoon flour
1/4 tsp paprika
salt and pepper
Optional:
1-2 crowns of broccoli, cut into small florets
4 strips of turkey bacon, cooked and crumbled
Verbs:
Boil salted water in a large pot. Add the cavatappi when water is boiling, and cook until al dente. (hint, if adding broccoli, throw in the florets for the last 2 minutes or so of pasta cooking, and then just strain them with the noodles. Easy peasy!) Strain the noodles and set aside. Meanwhile, saute the onions and garlic over medium low heat in olive oil until onions get translucent. Then add the butter. Once butter is melted, add the flour and stir to combine. Cook over medium low heat for several minutes. (I know, I am basically making a Roux with garlic and onions in it, and that is so not chef-like, but it saves time and seems to work just fine!) Add the beer and simmer, stirring to combine all the ingredients. IF you did this right, the mixture will start to thicken! If you did it wrong, then at least you have the rest of the beer to console yourself with. Making sure that the mixture is not too hot to scald/curdle the milk, carefully stir in the milk. Turn heat down if necessary. Slowly add the grated cheeses, a little at a time. Stir thoroughly and add more cheese once the cheese you've already added is all melted into the sauce. I don't actually measure my cheese, I just add it until the sauce is thick and cheesy. Then I pour it over the pasta and any extras, like broccoli or bacon, that I want to add. Stir some more. At this point, if you have massively impressive willpower, you could put some buttered crumbs on top and bake the mac and cheese in the oven to make it all golden-brown and delicious. Mine never makes it to the oven, because once the cheese hits the noodles, I eat it.
Yes, you can use whatever curly pasta you prefer if you don't like cavatappi. Actual Macaroni would work fine. Or Rotini. Or whatever.
Best Appetizer Ever
I make this for all the parties I go to, and virtually every special occasion.
Angie's Baked Brie
1 wheel of brie
1/2 cup pecans or walnuts
1/4 cup brown sugar
1/4 cup whiskey
Preheat oven to 350. Unwrap the brie and place it in a small baking dish, or if you have on, a brie baker. In a separate bowl, mix the sugar and whiskey together, until the sugar is about half dissolved. Add more whiskey or sugar as you like. I sometimes double the sugar and whiskey, because what is better than sugar and whiskey? Roughly chop (or don't) the nuts and sprinkle them over the cheese. Then pour the sugar/whiskey over the cheese and nuts and bake until the sauce is bubbly, the nuts are browned, and the cheese is ready to ooze out everywhere.
Serve with crackers or thinly sliced apples, or both.
1 wheel of brie
1/2 cup pecans or walnuts
1/4 cup brown sugar
1/4 cup whiskey
Preheat oven to 350. Unwrap the brie and place it in a small baking dish, or if you have on, a brie baker. In a separate bowl, mix the sugar and whiskey together, until the sugar is about half dissolved. Add more whiskey or sugar as you like. I sometimes double the sugar and whiskey, because what is better than sugar and whiskey? Roughly chop (or don't) the nuts and sprinkle them over the cheese. Then pour the sugar/whiskey over the cheese and nuts and bake until the sauce is bubbly, the nuts are browned, and the cheese is ready to ooze out everywhere.
Serve with crackers or thinly sliced apples, or both.
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