Strawberry Yogurt

At August 22, 2009
By megan
In beverages, Breakfast, strawberries, Vita-Mix, Yogurt
0

Why buy yogurt with added coloring and chemically enhanced flavor? Just throw some plain yogurt in the Vita-Mix (or a food processor)with a few strawberries and enjoy.

Shrimp and Veggies in a Quick Peanut Sauce

At August 21, 2009
By megan
In peanut butter, Peanut Sauce, Peppers, Sauce
0

This is a quick peanut sauce. I personally enjoy making a traditional Indonesian peanut sauce, but that can take up to an hour. In just a few minutes you can have a delicious sauce, so I will cheat every now and then.

The heat in this sauce comes from the fire roasted peppers I bought from Ollin Farms. If you don’t have peppers like these, you will need to substitute with chili peppers or hot sauce.

Ingredients:

1 TB peanut oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
3 large fire roasted peppers, chopped
1/2 cup peanut butter (please use the real stuff- nothing with an ingredient list that goes beyond peanuts and salt)
juice of 1/2 lemon
1/2 cup water
2 TB soy sauce

In a sauce pan, heat the peanut oil to medium high heat. Add the onion and saute until golden brown. Add the garlic and cook another couple minutes, making sure nothing is sticking or burning. Then add the rest of the ingredients, one by one, stirring well as you go along. That’s it for the sauce.

I added veggies to mine, and I prefer my fresh veggies to be more raw than cooked, I basically just coated some green beans from Ollin Farm and some local carrot (chopped) in the hot peanut sauce. I also sautéed some shrimp in peanut oil for 3-4 minutes and added them to the veggies. This is optional. You can add whatever vegetables you want, so, experiment.

Summer Pasta in Cashew Pesto Sauce

I’m calling this dish “Summer Pasta” even though it resembles the famous spring pasta, Pasta Primavera. In Colorado, there is no chance of having fresh, local, outdoor grown tomatoes and peppers until well into the summer, so here we have summer pasta.

Follow the recipe for Cashew Pesto. Any kind of pest0 will do, but I’m very fond of cashew pesto right now.

For the pasta- boil up some penne, some shells, whatever you like. I always use whole wheat pasta. I added some fresh, raw, chopped purple pepper, sliced yellow tomatoes, and rinsed and drained cannellini beans. Mix together, coat in pesto, and enjoy.