Thursday, July 24, 2014

Pickled Beets (spiced)

1 lb beets
¼ C sugar
½ tsp pickling salt
2/3 C apple cider vinegar
1+ tsp whole cloves
1 3" cinnamon stick

Wash, trim and large dice beets.

Combine remaining ingredients and bring to boil, stirring occasionally. Reduce to simmer and add beets, cooking until fork tender.

Beets should be stored in the pickling brine - refrigerate in a covered container to serve within a week or two; can in sterilized containers for longer storage.

Thursday, July 10, 2014

Thai Peanut Sauce

¾ C chunky peanut butter
1 C coconut milk
½ C agave nectar (or honey)
¼ C soy sauce
crushed red pepper flakes

In a sauce pan, blend first 4 ingredients until smooth and creamy. Add garlic and red pepper flakes to taste. (I used between ¼ and ½ tsp of each to start with, then you can go from there to how spicy you desire.) Heat, stirring occasionally, until warmed through. Serve with skewered meats and vegetables, with pad Thai noodles, etc.