Peanut Sauce (no cook!) to top nearly everything
+ the most crazy addictive crunchy peanut sprinkle
Disclaimer: this newsletter is littered with peanuts. So if peanuts are a no-go for you and your family, this issue might be one to skip over. I love peanuts but I don’t typically include them in newsletter recipes for this reason.
Peanut Sauce
This is a really good hack for meal prep. Having a jar of pre-made peanut sauce and some accompanying elements can turn into dinner or lunch SO fast. from fridge to table in literally 10 minutes. I’m listing some ideas that would make an incredible bowl. All made ahead and kept in the fridge:
A big jar of my peanut sauce
steamed vegetables (broccoli, cauliflower, bok choy)
shredded crunchy greens (romaine, Napa cabbage, etc)
chopped cucumbers
avocado
cooked & oiled rice noodles or a pot of rice
some kind of protein (may I suggest the crispy tofu from THIS book)
herbs (cilantro, mint or basil)
some spicy condiment
All of that, styled all cute in a low bowl, drizzled with lots of peanut sauce and some chili oil. Pshhh. YUM. The recipe for my very EASY PEANUT SAUCE is at the bottom of this email and is visible to paid subscribers. I promise you’ll love this one.
Crunchy Garlic Peanut Sprinkle
This magic dust came from my challenge last week to shop my pantry instead of going to the grocery store. I’ve had a jar of peanuts hanging out in there for awhile. It was time to use them. I was making rice bowls with Brussels sprouts and leftover chicken and they needed some kind of final crunchy dusting. My first thought was to just chop the peanuts and top the bowls with that, but they’d been in the pantry a long time and I thought they needed to be brought back to life a little. That’s how this magic sprinkle was invented. I’ve now made it 3 times in one week, gifting a jar to a friend. you’ve GOTTA make this!!! It’s crazy good. And would be delicious on your noodle bowls from above. But here’s how I made those rice bowls in the picture:
Pot of sushi rice. This could be any rice, but I like short grain rice.
basically THESE Brussels sprouts - but I air fried them (highly recommend if you’ve got one)
Leftover chicken cut up then sautéed in a small pan with butter, toasted sesame oil, and a dash of hot sauce
Lots of chopped cilantro & basil
Garlicky Peanut Sprinkle (recipe below)
Peanut Sprinkle
makes 2 cups
2 cups roasted & salted peanuts
2 garlic cloves
1 teaspoon crushed red pepper
2 tablespoons oil (I used olive but nearly any oil is great)
Combine the peanuts, garlic and crushed red pepper in the bowl of a mini food processor.
In a small skillet, heat the oil over medium heat. Add the chopped peanuts and cook, stirring often, for 5 minutes until you can smell the cooked garlic and the mixture is drier.
Transfer to a lidded jar and store at rom temperature for up to 1 week.
Rice Noodles
Having two toddlers, we’re big on pasta in this house in every form. But if you’re looking to switch it up a little, rice noodles are a nice option. If you’re not familiar with them, here’s a primer. In Asia, rice noodles of all shapes and sizes are as ubiquitous as wheat pasta here. If you’ve had dishes like pad Thai or Vietnamese pho, you’ve had rice noodles. They come in sizes ranging from a thicker noodle (similar size to fettuccine) and thinner one (similar to angel hair). Most of them cook either in boiling water or get a soak in hot water. Read the package of the noodles you buy for specific cooking instructions. For my meal prep for this week, I cooked the noodles, drained, rinsed with cold water and tossed with a little toasted sesame oil before storing in a big glass container in the refrigerator. The oil prevents them from sticking together.
The Easiest Peanut Sauce
Yields about 1 ¼ cup