First up is a spaghetti squash noodle bowl + lime
peanut sauce from The First Mess.
On the side I had some roasted pumpkin coated in the leftover
peanut sauce from my toast.
-LSB-...] Brazilian Chicken Turnovers w / Avocado Yogurt Dip from Dinners and Dishes and Desserts Broken Lasagna With Zucchini - Tomato Sauce from Food Network Cauliflower Hummus Burgers with Mint Tzatziki from Oh My Veggies Chicken and Arugula Pita Pockets from Giada De Laurentis Chinese Noodles from Fitness Magazine Confetti Chickpea Salad from Budget Bytes Cucumber Avocado Tea Sandwiches With Dill & Mint from Post Punk Kitchen Dana's Marinated Vegetable Pasta from $ 5 Dinners Fettuccine With Summer Vegetables and Goat Cheese from Food Network Lemony Fusilli With Chicken, Zucchini and Pine Nuts from Fitness Magazine Lemony Orzo - Veggie Salad with Chicken from Cooking Light Mama Ghannouj (Baba Ghannouj Made With Zucchini) from Oh My Veggies Mango - Avocado Chicken Orzo Salad from $ 5 Dinners Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch from Cooking Classyc Peruvian Ceviche from Sunset Pesto - Peach Chicken Salad Wraps from Fitness Magazine Roasted Zucchini and Black Bean Tostadas with Crisp Radish Relish from Cooking Light Smorgastarta sandwich cake from Panini Happy (Saveur) Speedy Veggie «n Brown Rice Noodle Bowl with Homemade Teriyaki Sauce from Oh She Glows Sprouted Quinoa Black Bean Burgers with Pineapple Salsa from Oh My Veggies Summer Salad with Mango, Cucumber, Avocado, and Curry Vinaigrette from Choosing Raw Tomato, Corn, and Butter Lettuce Salad with Buttermilk Chive Dressing from Choosing Raw Ulimate Green Taco Wraps with Lentil - Walnut Taco Meat from Oh She Glows Zucchini & Corn Panini with Pepper Jack Cheese from Oh My veggies Zucchini «Fettucine» with Tomato Sauce from Ani's Raw Food Essentials Zucchini - Mushroom «Linguine» from Southern Living Zucchini Noodles With
Peanut Sauce from Post Punk Kitchen -LSB-...]
-LSB-...] started with # 1 on this list and used
the peanut sauce from the PPK.
Dipped in
Peanut sauce from a jar.
One weeknight for dinner, I steamed a huge head of broccoli and ate it drizzled with my favorite spicy
peanut sauce from Saigon 39, another Vietnamese restaurant in Midtown.
To make
a peanut sauce from this stir - fry sauce add 3 Tablespoons of tahini and 4 Tablespoons of peanut butter to the stir - fry sauce.
Not exact matches
Fresh spring rolls made
from cabbage, carrots, celeriac, romaine lettuce, and brown rice paper, dunked in a
peanut butter dipping
sauce.
The crispy brussels sprouts in arbol chile
sauce with pumpkin seeds,
peanuts and lime
from Oyamel in D.C. I love the salty crispness of the sprouts and the heat
from the chile.
With recipe origins
from Penang, Malaysia — it's the perfectly spiced
peanut sauce.
I also made a
peanut dipping
sauce instead of the almond version
from Michelle's recipe.
It is creamy, full of spices and there is just enough
peanut butter for richness without making it a «
peanut sauce» - I got that idea
from the True Food cookbook.
Recovering
from two months of bouts of illness has slowed me down, so I made the executive decision to purchase House of Tsang Bangkok
Peanut Sauce for this recipe.
But coming
from experience and taste testing — if you are a
peanut butter chocolate lover: do the
peanut butter
sauce.
3 Tablespoons reduced sodium soy
sauce 2 Tablespoon
peanut or canola oil 1 teaspoon grated lemon zest (
from 1 lemon) 2 Tablespoons fresh lemon juice (
from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
[
From [i] The Oh She Glows Cookbook [/ i]-RSB- Choosing between my Thai
Peanut and Miso Ginger
sauces felt like choosing a favorite child, so of course I had to include both of them in the book.
The second part of my lunch was a giant grilled chicken salad — the star though was the Thai
Peanut Sauce I got
from Cory.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the
peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a
sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them
from the pan and continue to simmer the
sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon
sauce over winter and spring veggies, sprinkle with chives.
But even though I've included the
peanut sauce recipe
from scratch here, you can take the quick route and save a little prep time by picking up a pre-made
sauce found near the other Asian foods in the market.
Use up the mushroom water
from making Kale - Shitake Asian Noodles with
Peanut Sauce the night before.
+ Spaghetti Pomodoro, spaghetti with fresh tomato, basil and garlic marinara
sauce — 220 B + Classic Pad Thai (ask without eggs to replace tofu), rice noodles pan-fried with a tamarind
sauce,
peanuts, sprouts — 150 B + Almost Raw Pad Thai, more healthful re-interpretation of this classic Thai dish made
from raw papaya «noodles — 180 B + Khao Pad (ask without eggs to replace tofu), traditional wok - fried brown rice with market vegetables — 120 B
Anyways I live in Thailand and almost everything is made with
peanut sauce,
peanut flour, oil something
peanut and I was always having a hard time when we went out to eat, thank goodness I was able to recognize it and stay away
from Thai food!
1 tablespoon
peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato
sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut
from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki
sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnish
Or try the flavorful pindasaus (
peanut sauce), a tasty, thick brown concoction of
peanuts and chile peppers that hails
from Indonesia.
Tempeh Marinade — Braggs Aminos (or low sodium soy
sauce), 4 tablespoons — Orange, juice
from 1/2 small fruit — Natural
peanut butter, 2 tablespoons — Maple syrup, 3 tablespoons — Ginger, 1 - inch knob chopped — Garlic, 3 cloves minced — Sriracha or hot
sauce to taste
I also like cold noodles with
peanut sauce and whatever veggies are leftover
from my CSA box.
Ingredients 8 rolls
Peanut sauce 140g (1/2 cup) peanut butter, crunchy Juice from one lime 2 teaspoon soy sauce 3 tablespoon water 1 teaspoon fish sauce Salt, pepper and hot sauce to taste Salad rolls 8 pieces rice paper 16 shrimp 1 bundle vermicelli A mix of r
Peanut sauce 140g (1/2 cup)
peanut butter, crunchy Juice from one lime 2 teaspoon soy sauce 3 tablespoon water 1 teaspoon fish sauce Salt, pepper and hot sauce to taste Salad rolls 8 pieces rice paper 16 shrimp 1 bundle vermicelli A mix of r
peanut butter, crunchy Juice
from one lime 2 teaspoon soy
sauce 3 tablespoon water 1 teaspoon fish
sauce Salt, pepper and hot
sauce to taste Salad rolls 8 pieces rice paper 16 shrimp 1 bundle vermicelli A mix of red,...
The delicious
peanut sauce does have fat in it, but if you use all natural
peanut butter, it is just fat
from peanuts, and it is a healthy fat.
Fresh vegetables are stir - fried and then drizzled with a
sauce made
from coconut milk and vegan
peanut sauce.
They have three different
sauces to choose
from, this one had coconut
peanut sauce.
No shame as I indulged in this
peanut butter and chocolate doughnut topped with vanilla ice cream and salted caramel
sauce from the incomparable Cookies and Scream.
Desserts Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies
from Averie Sunshine Glazed Dulce de Leche Pound Cake
from Meagan Micozzi Mississippi Mud Pie Brownie Ice Cream
from Megan DeKok Buttermint Frosted Sugar Cookie Cups
from Shelly Jaronsky 4 - Ingredient
Peanut Butter Chocolate Cookies
from Ali Ebright Sweet Potato Creme Brulee
from Brian Samuels Whole Wheat Double Chocolate Mint Cookies
from Aimée Wimbush - Bourque Mini Chocolate Stout Cheesecake with Salted Beer Caramel
Sauce from Jackie Dodd Red Velvet Hi Hat Cookies
from Kristan Roland Double Chocolate Panini
from Kathy Strahs
Desserts Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies
from Averie of Averie Cooks Glazed Dulce de Leche Pound Cake
from Meagan of Scarletta Bakes Mississippi Mud Pie Brownie Ice Cream
from Megan of Take a Megabite Buttermint Frosted Sugar Cookie Cups
from Shelly of Cookie and Cups 4 - Ingredient
Peanut Butter Chocolate Cookies
from Ali of Gim me Some Oven Sweet Potato Creme Brulee
from Brian of A Thought for Food Whole Wheat Double Chocolate Mint Cookies
from Aimée of Simple Bites Mini Chocolate Stout Cheesecake with Salted Beer Caramel
Sauce from Jackie of The Beeroness Red Velvet Hi Hat Cookies
from Kristan of Confessions of a Cookbook Queen Double Chocolate Panini
from Kathy of Panini Happy
«
Peanut»
Sauce Noodle Bowl
from PaleOMG this dish had really good flavor, but turned out really runny!
acquire a gigantic batch of this sesame
sauce — made with sesame oil, rice vinegar, garlic, ginger, and
peanut butter — and spend it to dress just approximately anything
from chicken to veggies.
Instead of marinara
sauce, this pizza is lathered with Thai
peanut sauce made
from scratch using
peanut butter, soy
sauce, fresh ginger, garlic and brown sugar.
To plate, place 1 cup of the coconut brown rice on a plate, top with tofu and a side of broccoli, spoon over some of the
sauce from the pan and garnish with green onions and
peanuts.
The
sauce is made
from peanut butter, rice vinegar, tamari, and maple syrup.
For this post, I decided to make some Greek Beef Meatballs with Tzatzkiki
Sauce and some Asian Chicken Meatballs with a Spicy
Peanut Sauce as thought starters for this party idea, but I'd love to hear
from you what other themes, flavors and creative ideas you would incorporate when you throw your own Meatball Madness Party.
Sliced Chicken, Turkey and Ham
from Applegate Lettuce to make roll - ups
Peanut butter and Almond butter and Jelly made with fruit juice Glutino Corn Bread with the NoStik Toasti it reusable toaster bags Celery, carrots, clementines, apples Falafel with tahini
sauce Crunchy Chicken nuggets Lara Bars Hard boiled eggs Potato Chips Popcorn mix
I don't need to tell you that my obsession with
peanut sauce is a real thing — you can tell
from the collection of recipes I have already shared with you.
Desserts Chocolate - Covered Rice Krispies Treats
from Julie of The Little Kitchen Orange Fluff
from Jamie of My Baking Addiction Chocolate
Peanut Butter Pretzel Brownies
from Susannah of Feast + West Mini Ombre Heart Cookies
from Bridget of Bake at 350 Mini Coconut Pound Cakes
from Mary of Barefeet In The Kitchen Yellow Sheet Cake with Chocolate Sour Cream Frosting
from Jennifer of Savory Simple Unicorn Shaped Cookies
from Jessie of CakeSpy Oreo Cheesecake Bites
from Brenda of a farmgirl's dabbles Lemon Blueberry Bread
from Glory of Glorious Treats Blintz with Blackberry
Sauce from Sommer of A Spicy Perspective Pastel Rainbow Cake
from Bree of Baked Bree Individual Chocolate Souffles
from Andie of Andie Mitchell
Sauce (adapted from Isa Does It): 1/2 cup peanut butter 2 cloves of garlic (peeled duh) 1 tsp fresh grated ginger 1/2 cup water 3 Tablespoons lime juice 2 Tablespoons tamari or soy sauce 1 Tablespoon liquid sweetener (agave, maple syrup, whatever) 1 Tablespoon sriracha 1/2 teaspoon salt or to
Sauce (adapted
from Isa Does It): 1/2 cup
peanut butter 2 cloves of garlic (peeled duh) 1 tsp fresh grated ginger 1/2 cup water 3 Tablespoons lime juice 2 Tablespoons tamari or soy
sauce 1 Tablespoon liquid sweetener (agave, maple syrup, whatever) 1 Tablespoon sriracha 1/2 teaspoon salt or to
sauce 1 Tablespoon liquid sweetener (agave, maple syrup, whatever) 1 Tablespoon sriracha 1/2 teaspoon salt or to taste
Homemade mini easter eggs Easter egg mould Cooking brush 100g coconut oil (I use the natural empire coconut oil) 3 tbsp agrave nectar 70g cacao powder 1 tsp
peanut butter (optional) Caramel
Sauce Recipe inspired
from The Almond Eater
Recipe is as follow: (Serves 1 as a low FODMAP recipe) Ingredients 100g chicken (breast or thigh), diced1 egg, scrambled, diced10 green beans, diced1 / 4 capsicum, cleaned, diced1 tbs
peanuts, lightly crashed5g coriander, sliced3g ginger, julienne1 tsp soy
sauce (use gluten free soy
sauce for a gluten free option) 1 tsp sugar1 tsp sesame oilsalt to tastecooking oil (I use olive oil) Method Over high heat, bring the frying pan to medium - hot temperature; remove the frying pan
from heat, toss in
peanuts, and shake briefly until aromatic; transfer the
peanuts to a plate to cool.
It's the perfect marriage of varying textures
from the chewy noodles, crunchy
peanuts and water chestnuts, all bathed in a smooth and luscious damn - good -
peanut -
sauce.
Once I figured out my base cake — chocolatey flavor coming
from the cocoa, plus caramel
sauce for richness and moisture — I wanted to play up the Snickers spin and stir some roasted, salted
peanuts into the batter.
For
peanut coconut
sauce: 1/3 cup
peanut butter 2/3 cup light coconut milk 1 clove garlic Juice
from 1/2 lime 1 1/2 teaspoon soy
sauce 3/4 teaspoon rice wine vinegar 3/4 teaspoon sugar 1/4 teaspoon crushed red pepper flakes 3/4 teaspoon ginger paste or minced ginger
I have also made lots of lazy pasta dishes and oh yes I have made the
Peanut Butter & Coconut Curry
Sauce from Cate In The Kitchen blog three times now... it is fantastic.
I added the
peanut butter and soy
sauce that someone suggested, through in a can of yams just to use them up, and used the last jar of cooked / frozen pumpkin
from Halloween» 16.