I'm gonna make one
more batch of sauce.
Not exact matches
No ill effect on searing the meat since I did it in
more batches and this similarly did not affect the reduction
of sauce; - I used beer instead
of water in the chili paste (per Joe Yonan's Texas Bowl O» Red from Serve Yourself); - I threw in some Mexican Oregano from Rancho Gordo because I had it; - I used a mix
of chiles sourced from Rancho Gordo, my local Whole Foods and a taqueria / market in the boonies: chipotle, California, arbol and pasilla.
Other than an occasional apple pie or
batch of apple
sauce, I don't think much about cooking apples but the truth is, used in a
more savory way, they make an excellent seasonal side dish.
You see, I usually make a big
batch of this roasted red pepper
sauce at the end
of summer, when red peppers are
more readily available, and freeze it to use throughout the year.
I like to make a big
batch of this nutty, sweet, gingery
sauce to use in lots
of ways throughout the week — as the dressing for a rice bowl, as a
sauce for baked tofu, as a dip for carrot and cucumber sticks, a marinade for grilled shrimp, and
more.
You'll end up with a delicious big
batch of pasta
sauce, and the best part is it's freezer... [Read
more...]
My best lunch this week was this
sauce, roasted sweet potatoes (which I already make a big
batch of for Cleo), my fave feta and
more herbs in toasty corn tortillas.
It made a large
batch of sauce (I'm sure I added
more eggplant than it called for) so I put half
of it in the freezer.