Spicy Peanut Butter Sauce Dinner by Gene Munson Barry
Spicy Peanut Butter Sauce By Gene Munson Barry
Rate my Spicy Peanut Butter sauce Dinner
Garnish with Hard Boiled Egg
- 1 Cup Peanut Butter, smooth
- 1 Tbsp. Honey, Good Quality
- 1/8 tsp. Cayenne, Pepper
- 1 ea. Lemon, Fresh
- 1 to 2 tsp. Ginger, Fresh Grated
- 1 ea. Bay, Leaf
- 1 Tbsp. Vinegar, White
- 3 Cups Water, Filtered
- 1/2 Tsp. Salt, Kosher
- 2 Tbsp. Butter, to pan cook Ginger
- 2 Cups Corn, Cooked
- 2 Cups Snow Peas, Cooked
- 3 to 4 Carrots, Peeled and Cooked
- 2 Cups Cabbage, Purple (Red)
- 1 Ea. Egg, Hard Boiled
Hard Boil Eggs
What I do to prepare my meal.
As with any time I cook the first thing that I do is to wash my hands well. My wife said that she learned that one way to be sure that you have done a thorough job is to sing the alphabet song from start to end. This she learned from a day-care licensing board in Minnesota. Seems like a good policy for my cooking as well. Of course, as I cook I'm constantly washing my hands.
Next I draw a pot of water for hard boiling my eggs. Placing this on my stove with the burner on high to bring the water to a boil. As the water is heating I locate a pin to poke a small hole in one end of the egg. This makes the usually prevents the egg from cracking and the whites from leaking out.
They say that if you use a spoon to slowly lower the eggs into the boiling water that they are less likely to crack also. I find that placing my eggs directly in the water as it heats they seldom crack . Also I have read, that if you add baking soda to the water, it helps with the eggs as you peel them. I prepare the eggs for so they have time to cool by the time you are ready to peel and serve them.
As the eggs boil
As the eggs are boiling I begin to prepare to make my Peanut Butter sauce.
Prepare peanut butter sauce
The peanut sauce
Use a good quality peanut butter as the flavor becomes more prevalent and stands out much better. Options would be to use organic peanut butter without added sugar. Another option would be to use crunchy peanut butter.
Measure Peanut butter
To measure the peanut butter. I use a spatula to scoop it out of the jar.
Get Peanut Butter Sauce Ready to Cook On Stove Top
After I put the peanut butter in a sauce pan, I add 1/2 teaspoon of salt to it, along with the ginger root which I have sautéed in butter, and 1/8 teaspoon cayenne pepper, 1 tablespoon of honey, 1 bay leaf, juice of 1 lemon, and 3 cups of water. Then I stir it with a whisk and keep stirring often over medium heat. Note: ginger keeps well frozen in a good freezer bag. It is easy to grind even frozen. Please read below about the lemon and the vinegar.
In this photo I am adding the cayenne pepper. You can add more or less depending on you taste. Another option is to put the cayenne on the dinner table and you and guests can add cayenne to taste. We personally find it is about medium hot when I use the 1/8 teaspoon. I also add the 1 Tbsp of vinegar at this point. I use either white or apple cider vinegar, depending on what I have on hand.
Heating and Adding Ingredients
As the peanut sauce is thickening be sure to stir fairly often to prevent burning to the bottom of the pan. A whisk or a stirring spoon works well at this stage...just make sure the liquids and the peanut butter mix well.
Adding Lemon Juice
When I am combining all ingredients that make up the sauce, I add the juice of 1 fresh ripe lemon. I have this special device that we found for squeezing the juice from lemons or limes without allowing the seeds to be in the remaining juice. Also it's easier than squeezing the lemon by hand. Remember, that before you are going to remove the juice, to roll the lemon on your counter. I use the palm of my hand, applying pressure, and roll the lemon on the countertop. This helps to break the fruit free from the rind.
To thicken the sauce, it might take you 30 minutes or more, but don't fret. It seems like all of a sudden the sauce begins to take on the texture you want. As you are waiting for the peanut sauce to thicken, I utilize my time by preparing the vegetables. In this case I steamed carrots, snow peas and corn.
Get the most from your Lemon
As the sauce thickens more I add the juice of 1 fresh ripe lemon. I have this special device that we found for squeezing the juice from lemons or limes without allowing the seeds to be in the remaining juice. Also it's easier than squeezing the lemon by hand. Remember that before you are going to remove the juice to roll the lemon on your counter. I use the palm of my hand, applying pressure and roll the lemon on the countertop. This helps to break the juice free.
I learned about this recipe from my wife. She always would add stir fried chicken and stir fry her vegetables such as broccoli, carrots, etc. Then she would top the servings off with raw bean sprouts. The first time she had this it was served without rice but with all raw vegetable under th hot peanut sauce. You can see that many variations are possible. I don't care to use cabbage in this recipe because it is such a dominant flavor. Another variation is to sauté chopped garlic and onion with the ginger if you like those flavors. As you are waiting for the peanut sauce to thicken, I utilize my time by preparing the vegetables. In this case I steamed carrots, snow peas and corn.
Here I'm peeling the carrots that I plan on slicing at an angle. I usually attempt to cut the carrots into 1/4 to 3/8 inch strips. My peeler is sort of old, so it really doesn't work all that well. Some day I need to purchase a better one.
Be careful when you cut your carrots lengthwise that you do not cut yourself. I find that the carrots will have a tendency to roll. Continue preparing the remainder of your vegetables. Remember to keep an eye on and stir your Peanut sauce.
My Vegetable Steamer
While I was living at home my parents used to cook their vegetables in milk. I think the reason they did this was because they were raised during the depression. In they they had to use what they could grow, or raise, like a cow. So thus the reason for cooking the vegetables in milk. I don't remember my mother ever making a sauce for vegetables.
Steam Cooking Vegetables
In the photo above I'm adding some of my vegetables to the steamer, in preparation to cooking them. My wife and I feel that there's less loss of the nutrients and goodness, as well as the flavors by using the steamer. Stir frying would also work if the vegetables were all fresh but in that case you have to use some oil which will add calories.
Fresh vegetables like carrots, broccoli and cauliflower take quite a while to steam. Greens and par-boiled frozen vegetables cook faster.
Under the Peanut Sauce
Under the sauce and along with the vegetables we sometimes use raw spinach. For this dinner I chose to use white rice. So as the sauce thickens and the vegetables steam, I measure 1 cup of white rice into 2 cups of water. Then I bring the rice to a boil and then cover and simmer. You can follow the instructions on your bag of rice. Brown rice would also work this recipe but make for a heavier meal. When cook rice, it is a good idea to check the rice and stir occasionally to avoid rice sticking to the bottom of the pan. The rice is done when it has absorbed all the water and is fluffy.
Ready to serve
In the photo above I show everything cooked and ready to be served for just the two of us. We added a glass of Champagne as our beverage of choice. Everything was delicious and we had enough left over for another dinner meal the next day.
In the photo above I show my wife preparing her plate for dinner. In the photo below I show the dish almost completed. All that is missing is the sliced hard boiled egg as a garnish. At Thai restaurants they often garnish a spinach sauce with crumbled peanuts.
The next day we found that the spicy peanut sauce was a little hotter as if the cayenne pepper had become stronger with time. In other words, leftovers were just as good or better than the first night we had the dish. In the photo above I show the plate all garnished just before we ate it.
Making this two days after I originally served it, I'm salivating just remembering how wonderful it is.
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Carrots are high in potassium and very high in vitamin A
Eggs are high in protein, potassium, phosphorus, choline and Vitamin B12
Corn is high in potassium and vitamin C
Snow Peas are high in potassium, phosphorus and Vitamin A and C
Peanut Butter is good source of protein and fiber and also contains potassium and phosphorus
Lemon Juice is high in potassium and vitamins A and C