SPICY PEANUT STEW WITH GINGER AND TOMATO
Hearty stews needn't be meat-laden. Case in point: this rich, vibrantly-spiced vegan stew of eggplant, tomatoes, zucchini and peanut butter that is seasoned with North African spices like cumin, coriander, turmeric and cayenne. Fresh ginger and jalapeño add a little kick.
Provided by Julia Moskin
Categories soups and stews, main course
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
- In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots.
- Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.
- Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
- Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts, if desired.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH
Provided by Food Network
Categories appetizer
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
- Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
- Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
- Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.
CUCUMBER, ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE
Make and share this Cucumber, Zucchini Noodles With Spicy Peanut Sauce recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- In a blender place in order all ingredients rice wine vinegar to peanut butter.
- Now to make the noodles, I used my spiralizer but you can use a mandoline with the julienne blade or a julienne peeler. I used enough cukes and zukes to fill a 8 cup bowl.
- Top with the blended sauce toss to coat veggies.
- Place in a serving bowl and garnish with herbs, seeds, chili and nuts.
Nutrition Facts : Calories 442.9, Fat 34.9, SaturatedFat 5.6, Sodium 1328, Carbohydrate 22.4, Fiber 7, Sugar 9.3, Protein 19.1
SPICY PEANUT STEW WITH GINGER AND TOMATO
I have to start out by saying that African-style peanut stews are my favorite thing on the planet, ever since I got serve a chicken one (passed down from someone who'd been in the Peace Corps in Niger) when I was in grad school. I think this is my new favorite, though! From Julia Moskin in the New York Times.
Provided by lecole54
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
- In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots.
- Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.
- Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
- Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts, if desired.
Nutrition Facts : Calories 274.5, Fat 20.5, SaturatedFat 3.9, Sodium 516.8, Carbohydrate 19.6, Fiber 6.8, Sugar 9.5, Protein 8.5
ORIENTAL SPAGHETTI WITH CUCUMBER AND SPICY PEANUT SAUCE
Categories Blender Pasta Vegetarian Quick & Easy Peanut Cucumber Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a blender blend the peanut butter, the soy sauce, the lemon juice, the garlic, the red hot pepper flakes, the sugar, and 1/4 cup hot water until the sauce is smooth. In a kettle of boiling salted water boil the spaghetti until it is just tender, drain it in a colander, and rinse it briefly under cold water. Drain the spaghetti well, transfer it to a bowl, and toss it with the sauce, the cucumber, the scallion, and salt and pepper to taste. Serve the pasta at room temperature.
CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH
Make and share this Chicken Satay With Spicy Peanut Sauce and Cucumber Relish recipe from Food.com.
Provided by bsneary
Categories Curries
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In bowl combine 1/2 cup coconut milk, fish sauce, 2 teaspoons red curry paste, 1 teaspoon brown sugar, ciclantro, and turmeric.
- Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat. cover and refrigerate for up to 4 hours.
- While marinating, bring the 1 cup coconut milk to a simmer. Whisk in 2 tablespoons curry paste until dissolved. Whisk in peanut butter, stock and 1/4 cup brown sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and ad lime juice. Set aside to cool to room temperature.
- Prepare relish: Peel, half, and thinly slice cucumber. Thinly slice shallots and chili. Mix in a small bowl. Heat the vinegar, 3 teaspoons brown sugar, and 1 teaspoon salt in a small saucepan, stirring until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from heat, cool to room temperature, and then pour over cucumber mixture.
- Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut butter sauce and cucumber relish.
SPICY ASIAN CUCUMBERS
This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.
Provided by JOSIE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
- Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 12 g, Fat 3.1 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1393.1 mg, Sugar 6.8 g
SPICY SATAY WINGS WITH PEANUT SAUCE
These chicken wings are marinated, then baked until crisp and golden, served with a fiery, crunchy peanut sauce - the ultimate party buffet food
Provided by Good Food team
Categories Buffet
Time 1h10m
Number Of Ingredients 20
Steps:
- Using a sharp knife or kitchen shears, snip the wing tips from the wings at the first knuckle. Discard the tips or use to make stock (see above left). Cut the remaining wing through the joint. Put the wings in a large non-metallic bowl or a food bag. Mix together the marinade ingredients and pour over the wings, toss well to coat, then chill for at least 4 hrs or overnight.
- For the sauce, heat the oil in a pan, then add the garlic, ginger, lemongrass and chilli, and fry for 30 secs until aromatic. Stir in the cumin, toast for a few secs, then stir in the remaining ingredients. Simmer just long enough to make a slightly thickened sauce. Spoon into a bowl, cover and leave to cool. Can be made up to 3 days ahead and chilled.
- Heat oven to 200C/180C fan/gas 6. Spread the wings over a large baking tray, sprinkle with a little salt and roast for 40-45 mins, turning halfway, until crisped and golden. If a large amount of juice has collected in the tray at the halfway point, pour it away before continuing to roast. Just before serving, warm the peanut sauce gently and remove the lemongrass and chilli. Serve with the wings, sweet chilli sauce and cucumber sticks.
Nutrition Facts : Calories 405 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 1.4 milligram of sodium
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- Prepare the Peanut Sauce Mixture: In a large mixing bowl, combine the peanut butter, soy sauce, lime juice, sesame oil, sesame seeds, sambal oeleek (chile garlic paste), rice vinegar, grated ginger, grated garlic, and red pepper flakes (if using). Whisk together until well combined and smooth.
- Prepare the Noodles: Add the ramen noodles to the boiling salted water and cook according to the instructions, stirring frequently, or they are until al dente. Drain the noodles, run under cool water and toss until cold, and drain again. Transfer the noodles to the mixing bowl with the peanut sauce and toss gently with tongs until the noodles are evenly coated in the sauce. Add the sliced cucumber, chopped cilantro, and sliced scallions, and toss again gently. Season to taste. Note: If you're struggling tossing the noodles, you can add a tablespoon or so of water to help loosen the sauce.
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