Saturday, November 12, 2011

Wonder Food!

I'm not sure if you noticed, but I have a lot of food crushes. It's a requirement of being an official fat kid. If I had more time on my hands (and if you actually had any interest in it), I could probably go through all of my posts and list the very many ingredients and dishes that I'm enamoured with. Eggplant, oregano, farro, eggs, sauces, dips...the list goes on.

Surprisingly, peanut butter has been under recognized for its special place in my heart! Sure, I taught you how to make your own, but then I never shared any of my delicious peanut butter creations with you! Well, that stops now, my friends. I have been denying you for far too long!

Plus, peanut butter has wonderful qualities for diabetics. It won't raise my blood sugar and will even help stabilize it. It's recommended that I eat peanut butter with fruit and other carbs since the healthy fats will slow down the absorption rate of the carbs in my body. My CDE actually called it a "Wonder Food," like it should be wearing a cape and some kick-ass Batman underroos!

This recipe is very versatile. You can use it as a dipping sauce like a satay (as I did for our Halloween party). You can thin it out and use it as a dressing for salads. Put it in a stir-fry. The possibilities are endless!

Spicy Peanut Sauce 

1 - 2 garlic, minced
1 tsp grated ginger
1/2 c peanut butter
2 tbsp soy sauce
2 tbsp rice wine vinegar
1/4 - 1/3 c vegetable broth (depends on how thick or thin you want the sauce to be)
1 - 2 tsp srichacha (optional)
1 tsp sesame oil
canola oil
salt and pepper

Method #1
1. Place garlic cloves into a food processor or blender. Blend until garlic is minced. Grate ginger into processor.
2. Add all of your ingredients and blend until thoroughly combined. You can choose to add a little more broth to thin it out.

Method #2 - good for those of you who don't like the flavor of uncooked garlic and ginger
1. Heat some oil in a small pot. Add the garlic and ginger to the pot and cook until fragrant (about 60 seconds).
2. Add the peanut butter, soy sauce, rice wine vinegar, and broth whisking as you add the ingredients. Bring to a simmer.
3. Once the ingredients blend together, you can add the srichacha, sesame oil, salt and pepper. Cook for a minute or two longer.

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