Mauve Cabinets and a Bottle of Red

My two passions–Food and books

Peanut Sesame Dressing January 6, 2013

Filed under: Asian,Quick and Easy,Salad,sauce,Vegetarian — hmills96 @ 7:46 pm

Let’s face it, I have been doing hell to my body for the past year. I’ve hardly cooked (as evidenced by the lack of posts on this blog), I’ve drank a ton, and I’ve rarely exercised. Add a lot of stress and a job where I sit in a cubicle for 8 hours a day, and the results are not pretty. It doesn’t help that buying fast food is so much cheaper than buying all the ingredients needed to make a healthy, well-balanced meal. But, I guess you get what you pay for.

Now I have no more excuse. I HAVE to get back in shape. Richard and I both agree we need to lose weight. Neither of us feel well most of the time, and there is so much going on in the next year that we need to have energy for. I went on a mega grocery trip yesterday and spent all day today prepping for meals. Man it felt good to really get back into the kitchen and letting my creative juices flow.

One of the things I prepped was this dressing. It’s maybe not the healthiest dressing out there, with the peanut butter and oil, but it’s better than what I HAVE been eating for lunch. I also cut up an apple and bell pepper, and roasted a chicken tonight, so I have plenty of toppings for the mixed greens I bought. It’s a step in the right direction, definitely.

This dressing isn’t for the faint of heart. It’s very strong, but also very delicious. You don’t need a lot–the flavor goes a long way. Oh! I even put some in a baggie with sliced chicken breast for stir-fry on another night. Yum!

Peanut Sesame Dressing
Adapted from Cooking Light, May 2009

3 Tbsp Water
1 Tbsp Rice Wine Vinegar
2 Tbsp Peanut Butter (I used chunky)
1 tsp ground ginger
1 tsp Sriracha
1 tsp Sesame Oil
2 Tbsp White Wine (I used flat champagne leftover from New Years.)

In a blender, mix ingredients until well combined to your taste. Add more of something if it needs it. I played around with it for awhile, even tripled the recipe so I could use it as a marinade.

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