Thursday, 23 October 2014

STIR FRY VEGETETABLES WITH PEANUT LIME DRESSING


This week I've had the damp proofers in - bit chaotic (to put it mildly) as they had to rip out all the kitchen cupboards to get to the wall that needed treating - then just to make a drama out of a crises, when they put the cupboards back, Kanga (cat) managed to get wedged in between the wall & the cupboards (don't ask me how) so the cupboard had to be removed again to set her free - she was meowing & meowing & I couldn't work out where she was. I'm sure she lost yet another of her nine lives, and took a few years of my life in the process.


Having this work done meant I had to completely clear out all of my kitchen cupboards - which actually turned out to be a good thing. I found Some things that needed chucking out (my friends will tell you there is not much I love more than a good clear out - It's so cathartic! I have clear outs so often I'm amazed I have any belongings left!).
I also found a few forgotten food items lurking at the back of one of my cupboards (i don't have much storage space for food in the kitchen, so it's all crammed into one cupboard & sometimes things get pushed to the back & I can't see them). Including not one but two forgotten jars of peanut butter - which although still in their use by date, were a little dried up. So this is the recipe I came up with & I've been completely addicted to it ever since! Have eaten it with everything!
It's so simple & so quick, but totally delicious - I hope you love it too.


this served two of us.
125g rice
1 courgette
1 leek
1 small head broccoli
1 tablespoon light olive oil
DRESSING
juice 2 limes
2 tablespoons smooth peanut butter (preferably organic & without palm oil)
2 tablespoons water
1 tablespoon tamari soy sauce (nb regular soy sauce is not suitable for a strict gluten free diet)
1 tablespoon maple syrup  (or honey, or soft brown sugar)
fresh coriander to serve

1  steam or boil your rice as per instructions on the packet. I used white basmati rice. cooking times will vary depending on the type of rice you use.
2 chop the vegetables up into bite sized pieces.
3 Heat 1 tablespoons light olive oil & 1 tablespoon of water in a frying pan (or sesame oil, or any other oil you prefer to cook with). Add the vegetables & stir fry over a medium heat until they are softened and starting to brown. (about 5-10 mins). add about 2 teaspoons of tamari soy sauce, and stir fry for another half a minute.
4 to make the dressing, simply add all the ingredients to a saucepan and heat over a low heat until melted. keep stirring with a wooden spoon until you get a nice smooth dressing. If it fails to come together into a smooth sauce, just remove from the heat, pour into a bowl and whisk like crazy - you'll get there!
5 Pile the veggies on top of the rice & drizzle the sauce over the top. serve with a handful of chopped coriander.

                                                  
                                                         ............ Tuesday.......................



                                                 ........................ Wednesday...................


                                  ...................Thursday.




                                           

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