A good dip for crudites. We especially like it with blanched cauliflower.
Use only 1 t. or less chili paste if you don’t like it spicy. If the sauce is too thick thin it with a little water. It should be the consistency of heavy cream.
- 1/2 cup creamy peanut butter
- 1/4 to 1/3 cup water
- 2 T. soy sauce
- 1 1/2 T. rice vinegar
- 1 to 2 t. chile paste with garlic
- 1/2 t. sugar
- 1/2 t. salt, divided
- 1 pound medium shrimp, peeled and deveined
- 4 cups cooked thick udon noodles or linguine (8 ounces uncooked)
- 1 red bell pepper, cut into julienne strips
- 3/4 cup chopped seeded cucumber
- 1/4 cup diagonally cut green onions
- 3 T. chopped roasted peanuts
- 2 T. cilantro
- 4 lime wedges
To prepare sauce, combine the first 6 ingredients and 1/4 t. salt; stir with a whisk.
To prepare the shrimp, toss with 1/4 t. salt. Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
To prepare the pasta, combine peanut sauces, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well. Sprinkle with chopped peanuts and cilantro. Serve with lime wedges.
Yield: 4 servings.
Moosewood Cooks at Home
- 1 cup fresh or frozen cut corn
- 1 T. vegetable oil
- 2 T. water
- 1 t. ground cumin
- pinch of cayenne or red pepper flakes (optional)
- 1 medium avocado
- 2 T. fresh lime or lemon juice
- ½ medium red bell pepper
- 2 T. minced red onion
- salt to taste
- dash of Tobasco or other hot pepper sauce (optional)
- Whole or chopped cilantro leaves
In a skillet or saucepan, combine the corn, oil, water, cumin, and optional cayenne or red pepper flakes. Cook, covered, on medium heat for 5 minutes, or until the corn is tender. Uncover and cook for an additional minute or two to evaporate the excess moisture. Set aside to cool.
Slice the avocado in half lengthwise and gently twist to remove the pit. Make lengthwise and crosswise cuts in the flesh every ½ inch. Scoop the avocado cubes out of the shells and into a large bowl. Gently stir in the lemon or lime juice. Cut the bell pepper into ½ inch or small pieces and add to the bowl. Stir in the red onion and cooked corn. Add salt and the optional Tobasco, and top with cilantro if you like.
Serve immediately, or chill for 30 minutes and then serve.
- 1 ½ cups gold tequia
- 3/4 cup triple sec
- 3/4 cup fresh lime juice
- 4 T. sugar
- 8 cups crushed ice-
- 2 T kosher salt
- 6 lime wedges
- Combine tequila, triple sec, lime juice, and 2 T sugar in large pitcher,
Stirring to dissolve sugar. Add crushed ice. Mix salt and remaining
2 T sugar in shallow bowl. Moisten rim of 6 Margarita glasses with
lime wedge. Holding each glass upside down, dip rim into sugar-salt
mixture. Pour Margaritas into glasses. Garnish with lime wedges.