Tips & Tricks

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Thai-Style Peanut Sauce

One of my favorite foods? Peanut butter. I wish it was a food group. Spoonfuls straight out of the jar, for breakfast or for lunch, peanut butter is oh so unexplainably yummy. Dinnertime comes, and what do I still often crave? Peanut butter.

So I decided to tackle this favorite food and make it into a sophisticated, dinner-time, Thai-influenced sauce.

Creamy peanuts blended with sesame oil, hoisin, soy, cayenne, ginger, garlic and other incredible flavor punches that will make you want to spoon this sauce straight into your mouth.

I will now reveal the recipe to my succulent secret sauce. Prepare to be addicted.

Stay tuned! TOMORROW I will be making a dish with Thai-Style Peanut Sauce: Pork Satay with Sautéed Bok Choy and Sticky Rice!

Makes: 4 small bowls for dipping (or simply eating)

The Ingredients

3/4 cup peanut butter (I absolutely love Teddy’s All Natural Smooth Peanut Butter)

1/2 medium red onion

1 large garlic clove

1 tablespoon fresh ginger

1/4 cup sesame/canola oil blend (Kame brand is great!)

1/4 cup hoisin sauce (I use Kikkoman brand!)

2 tablespoons rice wine vinegar

1/4 cup soy sauce

1/4 cup ketchup

1/2 teaspoon cayenne pepper

 

The Steps

This is way too simple to be true. Place all ingredients in a blender, starting with onion, garlic, and ginger on the bottom of the blender. Blend on high for 3-4 minutes until completely smooth, occasionally scraping down the sides of the blender.

Now get that spoon out and dig in.

 

The Steps with Pictures

This is way too simple to be true. Place all ingredients in a blender, starting with onion, garlic, and ginger on the bottom of the blender.

Blend on high for 3-4 minutes until completely smooth, occasionally scraping down the sides of the blender.

Now get that spoon and dig in.

 

 

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How to Simply Segment Oranges Leaving No “White” Behind!

Hate the nasty white “stuff” around every orange segment? Wish you could just eat the juicy, tender parts? I have the 5 minute tutorial for you!

Just buy some ripe oranges (with a little “give” when squeezed), get a sharp knife out, and in minutes, you’ll have a bowl full of Orange Segment White Membrane Free!

Want another tip? Keep your orange segments pre-sliced in a refrigerated bowl covered with plastic wrap  for up to 5 days! You’ll have the perfect snack or addition to salads pre-prepared. Or, wink-wink, you’ll be one step closer to the Citrus Peppercorn Smoked Salmon appetizer from yesterday’s post!

 

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https://www.youtube.com/channel/UCnl2gwAhhZAD6ZnTxO6kpDA

 

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Simple Roasted Shallot Vinaigrette

This dressing is SO divine and SO simple that it will surely become one of your favorites! Your family or dinner guests will be fooled, thinking it took you hours to make.

Light and healthy, this Simple Roasted Shallot Vinaigrette won’t ruin your “being good” week! Perfect for any salad…even to dress up a simple bowl of greens. Ever so richly flavored – the caramelized flavor of roasted shallot infused olive oil is offset by the tartness of sherry wine vinegar – to keep you fully satisfied and coming back for more. Skip the bottled stuff just this one time, and trust me, you’ll never want to go back.

Makes: dressing for 2 medium portions salad

The Ingredients

Six shallots, peeled and halved

3/4 cup extra virgin olive oil

1 1/4 tablespoons sherry wine vinegar

Salt and pepper to taste

The Steps

Preheat the oven to 400 degrees.

Form a bowl out of aluminum foil by pushing up the sides of three stacked pieces of aluminum foil up around the sides of a cereal bowl. Once formed, let the foil bowl stand on its own.

Add olive oil and shallot halves. Close the opening of your aluminum foil bowl by pushing together the sides and sealing the top.

Place foil package, closed, in oven for one hour.

Remove from oven, let partially cool, and scoop roasted shallots and shallot infused oil into a medium glass bowl. Add sherry wine vinegar. Stir and mash with fork until shallots are separated.

Add salt and pepper to taste. Stir again. While slightly warm, pour over your favorite salad (or simple greens). Toss to perfection.

The Steps with Pictures

Preheat the oven to 400 degrees.

Form a bowl out of aluminum foil by pushing up the sides of three stacked pieces of aluminum foil up around the sides of a cereal bowl. Once formed, let the foil bowl stand on its own.

Add olive oil and shallot halves. Close the opening of your aluminum foil bowl by pushing together the sides and sealing the top.

Place foil package, closed, in oven for one hour.

Remove from oven, let partially cool, and scoop roasted shallots and shallot infused oil into a medium glass bowl. Add sherry wine vinegar. Stir and mash with fork until shallots are separated.

Add salt and pepper to taste. Stir again. While slightly warm, pour over your favorite salad (or simple greens). Toss to perfection.

 

 

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Olive Oil Roasted Baby Gold Potatoes with Crispy Shallots

Loaded baked potatoes and mashed potatoes can kill your healthy dinner. When faced with healthy alternatives, don’t let healthy mean tasteless and lifeless! Paired with a roast chicken and seasonal veggies, my Olive Oil Roasted Golden Potatoes with Crispy Shallots are tender on the inside and lightly crispy on the outside. With the bright taste of a dash of extra virgin olive oil and the tangy taste of frizzled shallots, these little potatoes are the perfect (and easy!) accompaniment for your healthy dinner!

Makes: 4 side-portions

 

The Ingredients

24 oz. (1.5 lbs.) little golden potatoes, washed and cut in eighths

5 shallots, peeled

A drizzle of extra virgin olive oil

A dash of salt

 

The Steps

Preheat the oven to 375 degrees.

Split each shallot in half, on the crease. Slice shallot halves into thin rings (see pictures).

In medium bowl, add sliced potatoes, shallots, and a drizzle of olive oil. Toss until lightly dressed.

Place potato and shallot mixture on cookie sheet.

TIP: Place two layers of aluminum foil on the cookie sheet to avoid washing, if you’re lazy like me!

Add a light sprinkle of salt, and pop in the preheated oven for 40-50 minutes, until golden and shallot rings are crispy. Remove from oven. Serve while hot!

The Steps with Pictures

Preheat the oven to 375 degrees.

Split each shallot in half, on the crease. Slice shallot halves into thin rings.

In medium bowl, add sliced potatoes, shallots, and a drizzle of olive oil. Toss until lightly dressed.

Place potato and shallot mixture on cookie sheet.

TIP: Place two layers of aluminum foil on the cookie sheet to avoid washing, if you’re lazy like me!

Add a light sprinkle of salt, and pop in the preheated oven for 40-50 minutes, until golden and shallot rings are crispy. Remove from oven. Serve while hot!

 

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No-Hassle How to Slice An Avocado

Stay slim by eating fat! Don’t let fat scare you! Avo-got-you. Wow, that was a bad joke.

Don’t know how to cut an avocado without making a royal mess? I’ve got the fool proof method for you today. The perfect addition to any salad or summer salsa, or just to eat alone (yes, I do this), avocado can be cut like a pro using these simple steps.

Please your doctor and your tummy with this healthy fat and my tips to not make a mess while you’re at it!

P.S. Stay tuned for a delicious guacamole recipe coming your way soon!

 

The Ingredients

Avocados (the more the merrier)

TIP: choose avocadoes that have a slight give when pressed. If they’re too ripe, it is difficult to get in-tact slices. If you are making something where slices aren’t needed (such as guacamole), more give is good!

The Steps

With a sharp knife, cut the avocado from skin to core the length-wise. The avocado should be cut around the entire circumference.

Pull two halves apart. One half should have the pit still attached. Horizontally whack blade of knife into pit, and the knife should lift the pit out with ease!

To make thin slices of avocado, place an avocado half, flesh side up, on the cutting board. With the skin of the avocado still intact, run tip of knife through avocado to make even slices

Lift the slices out of the skin, with a spoon, by scooping the avocado out like you’re scooping a pumpkin!

Bam! Enjoy.

The Steps with Video

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