Oh, this was soooo good!
SAUCE: 1 T butter 1 c chopped onion 4 cloves crushed garlic 2' piece ginger root, grated 1 bay leaf 2 T honey 1 c peanut butter 1 T lemon juice 1 t cayenne 1 T cider vinegar 2 T soy sauce 2 c water
Sautee onion, garlic, ginger, and bay leaf until transluscent and softened, about 5 minutes. Add other ingredients and whisk together. Simmer on lowest heat possible for 30 minutes. Remove bay leaf before serving.
VEGGIES: 2 medium eggplants 1 red bell pepper, sliced 1 green bell pepper, sliced 4 T oilive oil salt
1. Preheat oven to 375. 2. Wash but do not peel eggplants. Slice about 1 inch thick, then cut each slice into 3 thinner slices about 2 inches long each. If desired, salt eggplants and let stand for 15 minutes, then pat dry. 3. Toss eggplant with olive oil. Spread on baking sheet in single layer. 4. Roast for 15 minutes. Eggplant will look soft but larger pieces will still be firm. Toss bell peppers together with eggplant. Roast another 10 minutes, until veggies are tender. 5. Cool to room temperature. Toss together with about 1-2 recipe of the peanut sauce. Reserve remaining sauce for later use. 6. Garnish with chopped cilantro and salted peanuts. Serve at room temperature.
This was delicious! It's from the Moosewood Cookbook.
Credit Card StupidityI agree. Hell, just the other day, I bought a $2,000 laptop at an Apple store on my credit card and I had to...
Along with it, we had: *edamame with salt *fried rice with cabbage, carrots, celery, bean sprouts, waterchestnuts, scallions, zucchini, egg, and cashew nuts *steamed broccoli and green beans, drizzled with sesame oil and sprinked with white and black sesame seeds *Trader Joe's potstickers with a dipping sauce of hosin, rice wine vinegar, soy and sherry *orange wedges
Lots of leftovers for lunches. The eggplant and peppers will go into whole-wheat pitas for lunchboxes tomorrow, with more oranges and celery sticks and grape tomatoes on the side. Oatmeal cranberry maple cookies for desserts.
