It’s easy to be in ruts these days. So easy! Watching The Office over and over (the 13-year-old that is but we live in a small house so we ALL are in it for better or worse!). Grabbing bags of potato chips every time you’re at the store and going to bed way too late . . . The ruts may not be bad but they may be dull and dulling the senses.
What can happen if you have very little time, a few vegetables, a box grater, leftover peanut sauce, a few herbs? The vegetables are two carrots and one and a half zucchini. I could have made carrots and zucchini sticks and dipped them in peanut sauce but I dislike raw zucchini and that doesn’t really sound satisfying. . .at all!
But when you grate those vegetables (a box grater makes quick work of them and is easy to wash) and saute them for 5 minutes in a large, hot skillet with some olive oil and salt, they transform into something entirely satisfying. Tender, a little caramelized but not mushy AND the perfect foil for that leftover sauce–whatever sauce or vinaigrette you might have.
I still wonder at how a few simple steps can transform something kind of blah into something so good. And we all get in cooking/eating ruts. This little lunch number broke me out of mine today. It put a smile on my face. I think I’ll enjoy this new box-grater-veg-saute-plus-sauce rut for a while though. . .
Happy cooking and be well!
You can make this sauce with all peanut butter too but I particularly like the tahini peanut butter combo. And this is a very flexible sauce and you can eye ball most of the ingredients and taste and adjust. It keeps well on the fridge for 5 days.
1/4 cup tahini
2 Tablespoons smooth peanut butter
2 tablespoons toasted sesame oil
3 tablespoons soy sauce or tamari
1 large clove of garlic, minced or 1 small stalk green garlic, minced
Dried or fresh hot pepper of your choice, to taste
2 teaspoons grated or finely minced, fresh ginger
1 1/2 tablespoons rice vinegar
1 tablespoon lime juice
2 tablespoons water to thin out the dressing, more if needed
Whisk dressing ingredients until emulsified and smooth. Taste for seasoning. The dressing should be quite strong. Thin it out with water as needed.