(good for your tiny kitchen! one appliance!)
4 cloves garlic
1/2 cup lemon juice
1/2 cup creamy peanut butter
1/4 cup water
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup brown sugar
2 tbsp peanut or veg oil
4 tsp chopped fresh ginger
1 tsp red wine vinegar
1 tbsp onion powder
1 tbsp sesame oil
1/2 tsp crushed red pepper
Chop the garlic in the blender first, then add all of the rest of the ingredients, pulsing until combined.
Obviously this makes a TON. But take your grill pan and make some chicken skewers on it (chicken breasts and thighs in bite size chucks and veggies--remember to soak the wooden skewers first or they'll catch on fire!)
You can refridgerate the rest for up to a week...but it won't last that long...it's SO FLIPPIN GOOD!
THANKS TO DANA OSTERMAN FOR CONTRIBUTING THIS RECIPE!!
2 comments:
Another handy use for the blender, which finally dawned on me on an embarassingly recent evening, is for making graham-cracker crusts. Just break up the crackers into eight pieces or so and put them in the blender, a couple of crackers' worth at a time. I just pulse them - it seem s to work better than putting them on a particular setting.
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