This week is shaping up to be an atypical cooking week. I went to Rangzen (a Tibetan restaurant in Central Square) on Monday with one of my soon-to-be-flat-mates who was in town briefly for a conference. I'll be going out again on Thursday to say goodbye to a good friend from my lab group who will be returning to Belgrade on Friday. In addition to eating out, preparing for the next round of general exams has me around the apartment a bit more, so I've been enjoying cooking as small study-breaks this week.
My favorite of the week so far was tonight's dinner. I made up a batch of my ever-evolving favorite peanut sauce (recipe sketch, below) and tossed that with egg noodles and lightly steamed farm-fresh zucchini. Yum!
Easy Peanut Sauce
This sauce evolved from this recipe for tofu with ginger peanut sauce, also recommended: http://www.food.com/recipe/tofu-with-ginger-peanut-sauce-296287
I mix in the wet ingredients one at a time and usually end up putting in more vinegar--it gives the sauce a bit of bite.
Mix together until creamy:
a generous 1/4 cup crunchy peanut butter
2-3 tablespoons soy sauce
2-3 tablespoons red wine vinegar
2-3 tablespoons white vinegar
2 tablespoons honey
Then add:
1 clove garlic, minced
cayenne pepper (to taste)
2 comments:
sounds like good eating KB
<3 JB
sounds tasty! i never thought to try red wine vinegar in peanut sauce before! i'll have to give that a try :)
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