Peanut Dipping Sauce

 

I figure as long as I'm posting Asian style recipes, whats one more? And this is one recipe you really need. I promise. Peanut Sauce. Dip your chicken Satay in it. Eat it over rice. Me? I like to toss it with some Lo Mein noodles and crushed peanuts.

This recipe is so simple and quick to throw together, which you'll appreciate on those busy weeknights where your kids are demanding that you feed them(the nerve, right?)and you havent planned anything for dinner. Not that that ever happens here.

You don't belive me?

Fine. It happens.

But at least I have Peanut Noodles to turn to when it does.

Ingredients:

 

1 Can Coconut Milk

1-2 T. Red Curry Paste(depending on your spicy tolerance level)

3/4 C. Peanut Butter

1/2 T. Salt

2/3 C. Sugar

2 T. Apple Cider Vinegar

1/4 C. Water

 

Combine all ingredients in a medium saucepan and whisk together. Bring to a gentle boil and reduce heat to medium. Whisk constantly for 4-5 minutes, or until the sauce has thickened and is smooth.

 

Toasted Sesame Ginger Dressing

I needed a break from my usualdressing. Something different. Something delicious. Like this Sesame Dressing. It's sweet, salty and full of flavor. And, suprisingly, is not oil based. It goes amazingly with my Chicken Wonton Spinach Salad. Try it and be happy.

 

Ingredients:

 

1/2 C. Soy Sauce

1 1/2 T. Sesame Oil

1 drop doTERRA Ginger Essential Oil
1 T. Peanut or Almond butter(natural is best)

1 C. Brown Sugar

2 T. Apple Cider Vinegar

1/2 T. Rice Vingerar

1 T. Toasted Sesame Seeds

3 T. Honey

 

Place all ingredients except for the sesame seeds in a blender. Blend on medium speed for about 20 seconds, or until emulsified. Pour in the sesame seeds and blend for 5 seconds, just to mix in the seeds. Store in the refrigerator.

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