Skip to main content

Autumn Roots with Spicy Peanut Sauce for #foodieextravaganza


Welcome to the Foodie Extravaganza
v. November 2014 = a Peanut Butter Par-tay

We are a group of bloggers who love to blog about food!  Each month we will decide on an all-famous National Monthly Food Holiday in which we will base our recipes around.

Each month we incorporate one main ingredient into recipes to share with you and this month that ingredient is a classic family favorite...PEANUT BUTTER! Which means you can see an additional 18 delicious and unique peanut butter recipes at the end of this post. Yay!

We hope you all enjoy our delicious peanut butter-y treats this month and come back to see what we bring for you next month.

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Thanks to Kaylin of Keep it Simple, Sweetie for hosting this month. When she posted the theme, I raised the question on social media: "Looking for suggestions of recipes with peanut butter. Sweet or savory. Go! (and thanks in advance for the inspiration)." I don't know why I bothered asking for sweets, I almost always go for the savory. But, friends suggested Chocolate & Peanut Butter Cannoli, Ginger-Peanut Butter Cake, Asian Turkey Meatballs over Thai Noodles, and even Filipino Kare Kare.

I decided to test out a recipe for my 'Putting Down Roots' Thanksgiving menu. It was a winner!


Ingredients
  • 2 medium sweet potatoes, sliced into 1/4 inch rounds
  • 2 T toasted sesame oil
  • 1 bunch green onions, rinsed and chopped
  • 2 bunches baby bok choy rinsed and chopped
  • 2 to 3 purple carrots, sliced into coins (use whatever color you have...I just happened to have purple ones)
  • 2 cloves black garlic (click here for an intro to black garlic)
  • 1 T soy sauce
  • 4 T peanut sauce [recipe below]


Peanut sauce
  • 1 1/2 C organic creamy peanut butter
  • 1/2 C organic coconut milk
  • 3 T water
  • 3 T freshly squeezed lime juice
  • 3 T soy sauce
  • 1 T fish sauce
  • 1 T hot sauce (I used this Haute Hop Sauce, but use whatever hot sauce you have)
  • 1 T minced fresh ginger root
  • 3 cloves garlic, minced
  • 1/4 C chopped fresh cilantro

In a small mixing bowl, blend all of the ingredients together until smooth. Stir in the cilantro just before serving.
  
Procedure
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Gently toss the sweet potato coins with 1 T sesame oil and arrange on your baking sheet. Roast for 20-25 minutes or until softened and slightly browned.


In the meantime, saute black garlic, green onions, baby bok choy, and carrots in remaining 1 T of sesame oil plus soy sauce, until soft. Set aside.

Once sweet potatoes are ready, remove from oven and let cool slightly. Stack the sweet potatoes with a small amount of vegetables and peanut sauce between each layer. Top with more peanut sauce.


Here's what everyone else brought to the table...



To see more delicious Foodie Extravaganza treats or learn how to join the party each month visit us here! See you next month.

Comments

  1. Oh, be still my heart! That sauce looks and sounds wonderful, Camilla! I'm swooning!

    ReplyDelete
    Replies
    1. Thanks, Stacy. Me, too. I'll admit; I did eat a couple of spoonfuls just by themselves.

      Delete
  2. This sauce looks so good. I would love to try this!

    ReplyDelete
    Replies
    1. Please do, Lindsay! And let me know what you think.

      Delete
  3. This looks delicious! And I have all the ingredients on hand. I know what's for dinner tonight! :)

    ReplyDelete
    Replies
    1. Fantastic! Can't wait to hear how it works out for you.

      Delete
  4. What a great way to eat vegetables, it looks great!

    ReplyDelete
  5. This sounds amazing! I don't think I have ever had vegetables with peanut butter.

    ReplyDelete
    Replies
    1. I know, right?? I can't imagine why not. It was tasty!

      Delete
  6. This combination of flavors just seems like a natural to me. Sweet potatoes, peanut butter, coconut milk and veggies. I have to try this dish. I sounds incredible!
    Renee - Kudos Kitchen

    ReplyDelete
    Replies
    1. Great, Renee. Let me know if you try it...would love to hear what you think.

      Delete
  7. Ohh, I love root vegetables, I've never tried sweet potatoes with peanut butter sauce but it sounds amazing!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir