magic spicy peanut sauce

Aww yeah, this is where the magic happens. 4 burners on a tiny electric stove in dark and tiny galley kitchen. I definitely dream of the time when I'll have a truly beautiful kitchen with a window, a dishwasher and a gas-powered stove. But this is what I've got. It ain't fancy and it certainly isn't a hindrance when it comes to cooking creatively.

Now what you are looking at may not look pretty, but boy oh boy, eating this made me feel like I unlocked some ancient life-changing secret. This is a peanut sauce and while I've made quite a few delicious peanut sauces, this one knocked my socks off. When I set out to make this sauce, I was just thinking of adding something simple to the tofu and veggie stirfry that I was making for dinner. An almost empty jar of peanut butter in the fridge held my attention. And while I didn't set out to re-create something magical, it just happened that way.

You see, there's a local unassuming Chinese restaurant in Vancouver called Szechuan Chongqing and they have a wonton dish in spicy peanut sauce that is my absolute most favorite thing to order. The sauce is spicy and peanutty and oh-so-perfect and never in my right mind did I think that I could create that kind of magic at home in my dingy little kitchen. But somehow this sauce was revelatory. It was just like the version I know and love. Better even, because my peanut sauce wasn't greasy like Chongquing's version. So toss this up a sauce to mix in with your stir fry or use as a dipping sauce with chicken or tofu. Or go all out and use as a sauce for some pork-filled wontons and let the magic happen to you.

magic spicy peanut sauce
3 T chunky natural peanut butter
1 T sriracha
juice of 1/2 lime
1/4 c water + more
2 T chili garlic sauce
2 T honey
4 cloves garlic, minced
1 T fresh ginger, minced
1 T soy sauce

In a small saucepan, combine all the ingredients over med-high, adding extra water by the tablespoon when or if it gets to thick. Don't use sparingly.

a lovely process

Last night I was planning to make this peanutty coleslaw recipe, however, Cornelius was re-organizing our office space and had to disconnect our internet connection. Instead of waiting around until he finished up, I decided to go it alone and managed to concoct the most yummy cabbage salad. I wish I could recall the exact measurements, but for me & peanut sauce, it's all a matter of taste and add more and taste again. Here's the basic "recipe":

peanutty coleslaw
In a small saucepan turned on low add in
a couple large spoonfuls of natural peanut butter
1 T grated fresh ginger
a few splashes of soy sauce
a couple spoonfuls of brown sugar
1 T molasses
2 cloves of crushed garlic
juice of 1/2 a lemon
a splash of cider vinegar
a few dashes of Sriracha
a pinch of salt
enough coconut milk to get it a nice consistency
and a bit of water to make it a little more runny

Taste and taste again. Does it need more heat? Add in a bit more Sriracha. More sweet? Add in extra molasses. I really like the taste of molass in peanut sauce as I think it gives the sauce added richness and depth to the flavour. When you achieve something delicious, turn off the heat and pour over some shredded green and purple cabbage, sliced green onions and diced carrots. I mixed the whole shebang together and let it marinate in the fridge for a little bit while the rest of my dinner cooked.

And while the salad was delicious for dinner, it was even better the next day for lunch. I shredded up some of our leftover chicken breast and mixed it up with the cabbage salad and enjoyed every peanutty bite.

computer free to be you and me

I lost computer access for a little while, thinking my lovely computer was a dud, it had been to the apple shop going through diagnostic tests and turning up fine. Phew! It took a bit of getting used to being computer-free, but I not only adjusted to my new lifestyle, I embraced it! I picked up and finished books (many in the same day), I went on exciting bike rides and met up with friends to play in the sunshine. I also did quite a bit of leafing through cookbooks and did quite a lot of cooking. Being computer-free was time well spent! Luckily, I didn't miss any work or annoyed any clients by not being available and it was only when my picked up my computer on Monday afternoon, did a client ring up with a small job. Phew, again!

And because I've been away from the computer for so long, I'll quit my yapping and post 2 yummy recipes right away.

cabbage, spinach and tofu on noodles with peanut sauce
1/2 block of extra firm tofu, cut into squares
1/2 head of cabbage, sliced into strips and then cut in half to make shorter strips
1 bunch spinach, cleaned & picked through
1/2 onion, cut into large chunks
2 stalks celery, cut on the diagonal into thick slices
3 cloves garlic, minced
1 T fresh ginger, minced
soy sauce
whole wheat pasta or brown rice
1 t vegetable oil
lime wedges (optional)

for the sauce:
1/4 c natural peanut butter
1 T honey (or brown sugar if you swing vegan-style)
2 cloves garlic, minced
1 t fresh ginger, minced
1 t sesame oil
2 T soy sauce
hot sauce
2 T rice wine vinegar
warm water

1. In a blender, mix all the ingredients for the peanut sauce, adding a bit of warm water if the mixture gets too thick. Taste. You may need to add a bit more honey or hot sauce depending on your own tastebuds. Set aside.

2. Boil water in a large pot and add pasta at the boiling point. Drain and set aside.

3. In a large skillet or walk, heat the oil and add the garlic and ginger when hot. Add the tofu and fry until golden on both sides. Add the onion and celery and when the onion becomes translucent, add the cabbage. Once the cabbage gets slightly wilty, add the spinach and a bit of soy sauce for flavour. Stir until spinach is cooked, then turn off heat.

4. In large bowls, add the pasta and then top with the tofu-vegetable mixture. Drizzle with peanut sauce. Serve with lime wedges.

+++

Butter tarts seem to be a genuine Canadian invention. A mixture of eggs, sugar and raisins are baked into individual tarts and the result is similar to a pecan pie, but decidedly different. I love butter tarts and I still have yet to get over my fear of making pie dough, so I went a different route and opted to make a still very Canadian butter tart bar. Interested to know more about the butter tart? Listen to the CBC on what makes a great butter tart.

butter tart squares
base:
3/4 c flour
1/4 c brown sugar
1/4 c butter

topping:
1/2 c brown sugar
1/2 c corn syrup
2 eggs
1 t vanilla
1/4 c flour
1/4 t salt
1/2 c chopped walnuts
1/2 c raisins
1/4 c unsweetened coconut

1. Preheat oven to 350. Grease 8 inch square cake pan. Beat butter and brown sugar together until creamy. Add flour and combine until crumbly. Press base mixture into prepared pan and bake for 12-15 minutes until golden.

2. Combine topping ingredients and blend together until well mixed. Pour toppping over the base and return to the oven until bubbly around the edges but still slightly jiggly in the centre, about 20-25 minutes. Cool completely in pan and then cut into squares.