Happy Meatless Monday everyone! I’ve been pretty crazy about making a potato crust quiche ever since a friend of mine told me about the recipe a few weeks ago. Since then I’ve had a chance to try one and I … Continue reading →
We happened into Nuba one night when our plans to meet at a different venue fell through. Originally out for a tea date with my cousin at the new Neverland Tea Salon, we arrived to find it was closed for … Continue reading →
Nom! Last night we fought the urge to go out for dinner and decided instead to make turkey lettuce wraps. This probably took us twenty minutes and cost half the price of buying a dish like this in a restaurant. … Continue reading →
Tonight I’m making a pasta dish with sautéed garlic, swiss chard, lemon zest and grilled chicken. Don’t you just love opening up your fridge to discover you actually have all the ingredients to make something unexpected yet totally delicious? I … Continue reading →
Not a whole lot of explaining needed here folks. I seasoned the chicken breasts with fresh garlic, S&P, and a chipotle seasoning blend, firmly wrapped it in bacon and baked at 375 for about 35 minutes. The bacon was crisp and worked well with the chipotle seasoning, not to mention the chicken itself came out incredibly tender and moist.
We enjoyed with asparagus, roasted potatoes and a fresh summer salad of mixed greens, fruits, walnuts, and a raspberry vinaigrette.
Fantastic make ahead salad good for lunches all week. Rice noodles and spicy lime peanut sauce with fresh shredded veggies like carrots and purple cabbage and seasoned with lime wedges, peanuts,cashews, and cilantro. It’s hard to go wrong and real easy to get creative with adding protein/veggies/sauces depending on your mood.
I picked up a couple of sushi rolls and decided to round out the meal with a home-brewed pot of green tea. Then thought, why stop there? I steamed some fresh spinach and tossed it in the “blast chiller” aka my freezer, and tried to let it cool down a bit. Next up, grabbed some left-over peanut lime sauce and warmed that up, then added the somewhat cooled spinach on top, seasoning with sesame seeds. Voila, homemade gomae, and one awesome sushi lunch.
Inspired by The Well Fed cookbook’s Sunshine Sauce, this sauce is one of my absolute faves. It is so versatile I use it in a stir-fry, on salads, and even as a dip for veggies. It’s great for satisfying my Take-Out cravings and can be whipped up in five minutes. Here I made a spaghetti squash and veggie “noodle” bowl, drizzled with peanut lime sauce and garnished with green onions, cilantro, and sesame seeds.
Spicy Peanut Lime Sauce
*Substitute almond or sunflower butter for peanut butter, and coconut aminos in place of soy sauce for gluten-free and paleo friendly versions.
1 clove garlic, minced
1/4 tsp fresh ginger
a couple splashes of soy sauce
a couple splashes of rice wine vinegar
splash of fish sauce
1/2 cup peanut butter
1/2 cup coconut milk
juice from half a lime
Makes enough to enjoy immediately and save some for later.
Combine garlic, ginger, lime juice, rice wine vinegar, fish sauce, soy sauce, and peanut butter. Whisk. Add coconut milk, whisk until silky smooth. Add chili flakes to taste.