Archive for February 1st, 2017

February 1, 2017

Tim’s tasty ginger & peanut butter sauce

This is a great sauce over steamed vegetables, for a noodle salad, or as a satay sauce. Cashew butter or even sunbutter would probably be a fine substitute for the pb.

2 cloves garlic – microplane or shred

2 T fresh ginger – microplane or shred

1 T+ soy sauce

1 T+ lime juice

2 T+ tahini

2 T creamy PB

1/2 tsp crushed red pepper

2-3 T+ water

2 tsp + agave or honey


Mix all together in a bowl! A blender or cuisinart would work well too.

February 1, 2017

Red Curry with Cauliflower & Red Pepper & Squash


1 T oil or butter (we love avocado oil)

1/2 onion or 1 shallot

1 red bell pepper

approx. 2 cups diced butternut squash (we used one bag frozen from whole foods)

1/2 bag frozen cauliflower

1 tablespoon grated ginger

2-3 T red curry paste

½ T  yellow curry powder

1 (15 ounce) can coconut milk

¾ cup chicken broth

2 teaspoons fish sauce

2 teaspoons sugar

3-4 cups fresh baby spinach

chopped fresh cilantro

optional: add tofu, cashews, dried fruit

  1. Saute the onion or shallot until it starts browning in the oil/ butter.
  2. Stir in the cauliflower, squash and red pepper
  3. Add ginger and stir to coat with the oil.
  4. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. Check doneness if vegetables are fully cooked. Stir in the baby spinach until it wilts.
  5. Serve with rice, naan, top with chopped cilantro.
February 1, 2017

Lemony chicken in the slow cooker


1 pound chicken thighs

juice of 2 lemons

1 clove garlic, chopped

1 cup chicken broth

1-2 Tablespoons flour

some pinches of fresh or dried herbs (oregano, thyme, basil)

1/2 onion, chopped


  1. Put the chicken thighs into slow cooker
  2. Make a sauce with all the remaining ingredients
  3. Pour over chicken
  4. Cook on Low for 6-8 hours
  5. Serve with brown rice