February 1, 2017
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.
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February 1, 2017
Ingredients
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
- Saute the onion or shallot until it starts browning in the oil/ butter.
- Stir in the cauliflower, squash and red pepper
- Add ginger and stir to coat with the oil.
- 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.
- Serve with rice, naan, top with chopped cilantro.
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February 1, 2017
Ingredients:
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
- Put the chicken thighs into slow cooker
- Make a sauce with all the remaining ingredients
- Pour over chicken
- Cook on Low for 6-8 hours
- Serve with brown rice
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