my wonderful, adorable, super sweet, amazing husband cooked dinner for me last night! he picked out a recipe all on his own & planned a whole meal. by the time i got home from church, he made a ridiculously delicious thai peanut sauce & began chopping up veggies to steam & eat with the sauce.
how fabulous is that?! as it turns out, blakey is a pretty fantastic cook.
thai peanut sauce
original recipe: allrecipes.com
1 c natural creamy peanut butter
1 c hot water
1/4 c apple cider vinegar
1/4 c low sodium soy sauce
1/4 c molasses
1 T sriracha
salt
1. in a small saucepan over low heat, whisk together peanut butter, hot water, & apple cider vinegar. when fully incorporated, add soy sauce & molasses.
2. continue cooking over low heat until hot, stirring often. make sure to not heat too much, as the mixture can scorch & peanut butter burns rather easily.
3. keep on super low heat while you cook your veggies! when you are ready to serve, add sriracha & a little salt. taste it! this is a good time for it to be delicious.
how to steam veggies
carrots, bell peppers, broccoli, mushrooms...
1. chop up your favorite veggies to big bite size. make sure all of your veggies are about the same size, so you don't have to steam them separately. work smart, not hard.
2. boil a couple inches of water in your big pot on high heat. when it comes to a boil, put the veggies in the steaming pot & put it inside of your big pot. make sure to put the lid on! {ps if you picked mushrooms as one of your favorite veggies, only add them with about 1 minute of steaming to go.}
3. allow the veggies to steam for about five minutes, or until the veggies have softened but still have some texture. really, it's your preference. but al dente is a good aim.
4. as soon as they are done, throw the veggies in a colander & quickly throw some ice on top to stop the cooking. enjoy!
i hope you can think of something today for which you are thankful.
love love,
kjp.
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