
You were all so sweet yesterday sharing your ice cream truck stories... Emily and I thoroughly enjoyed reading each one, thank you!
It has been too hot around here to cook much lately, now there is a "poor air quality alert" through Friday, hmm. I won't touch that, and hereby promise not to let this post be of the griping nature, I feel like I've been complaining a tad around here lately. Let's just blame it on the heat. Kay?
A family can survive on dinner of cheese, crackers, fresh veggies and ice cream for only so long. After a few days the veggies run out, and the body revolts, demanding to be nourished in a way that only a home cooked meal can offer. I'll graciously succumb and turn on the stove, but please don't make me go to the market, deal with the car, the asphalt, the crowds, the heat. As desperately as we need to go shopping, I just don't want to. I must have some ingredients of interest and quality around here.
The above is what I came up with. Inspired by the Spiced Peanut Sauce recipe from The Kripalu Cookbook, to which I tossed with cooked (rinsed under cold water), udon noodles, finely diced baby carrots (because we all have baby carrots kicking around no matter how low we are on groceries), and chopped fresh herbs from the garden. The herbs I used were parsley, chive, basil and lemon verbena which added a lovely, fresh Thai quality. You know by now I'm pretty bad at offering formal recipes, baking is one thing, but cooking sort of just shows up as I go along. Take the above list of ingredients for inspiration, change it to make it your own, and try the sauce recipe below, adapted from The Kripalu Cookbook.
Spiced Peanut Sauce/Dressing
- 3 Tbls. sesame oil
- 1 Tbls. ground cumin
- 1/2 Tbls. crushed mild chili peppers
- 1 tsp. ground coriander
- tiny pinch cayenne pepper, or more for your taste
- 1 1/2 cups natural peanut butter
- 3 Tbs. tamari
- 1/2 tsp. sea salt
- 1/2 tsp, cracked black pepper
- 2 cups water
In a small skillet, heat the oil and saute the cumin, chili, coriander, and cayenne for 1-2 minutes.
In a blender, slowly blend together the spice/oil mixture, peanut butter, tamari, salt, pepper, adding water while blending to desired thickness. Toss with other ingredients, chill for a bit before serving, the salad and you.
I also promised a recipe for Blueberry Buckle a while back, sadly I'm just getting around to writing it up. You will really love this, it is so dessert like, but go ahead, call it breakfast.
Blueberry Buckle
- 3/4 sugar (cane juice crystals)
- 4 Tbls. butter
- 1 egg, beaten
- 2 cups flour (I use whole wheat pastry, heartier, preference is yours)
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 cup milk
- 2 cups blueberries, fresh or frozen
Topping
- 1/3 cup flour
- 1/2 cup sugar
- 1/2 tsp. ground cinnamon
- 4 Tbls. butter
1. Preheat oven to 375. Cream the sugar and butter together. Add the egg.
2. Stir in the flour, baking powder and salt, alternating with the milk, ending with the flour mixture. Fold in the blueberries.
3. In a separate bowl, combine topping ingredients, mixing with a fork until crumbly.
4. Pour the batter into a greased, 8-inch square glass pan, spread evenly, sprinkle with topping.
5.Bake 45-50 minutes, until golden brown.