Peanut Sauce

Peanut Sauce

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A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.

 

Hello, peanut sauce lovers!!  You’ll love this simple and delicious Peanut Sauce recipe that takes no time at all to come together.  The wonderful flavour comes from a little red curry paste, coconut milk, garlic and ginger.  It’s so good, and you’ll want to enjoy it with so many things.

 

Whole peanuts fill a mason jar that is surrounded by ginger, curry paste, garlic, lime and coconut milk in preparation for Peanut Sauce.

How to enjoy this lovely Peanut Sauce….let me count the ways.

-toss with a noodle stir fry
-smother on cooked pork ribs and bake
-drizzle on shrimp tacos
-as a dip for summer rolls
-as a dip for pork, chicken or beef satay
-broiled on salmon fillets
-toss with chunks of chicken and serve over couscous
-tossed into a salad
-as a dip for vegetables

A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.

A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
Peanut Sauce
Print Recipe
    Servings Prep Time
    1 1/2 cups 15 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    1 1/2 cups 15 minutes
    Cook Time
    10 minutes
    A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
    Peanut Sauce
    Print Recipe
      Servings Prep Time
      1 1/2 cups 15 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      1 1/2 cups 15 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
      2. Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
      Recipe Notes

      -The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.

      -The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Easy Homemade Baguettes

      Easy Homemade Baguettes

      Easy Homemade Baguettes stacked two high and one sliced with butter in the foreground.

      Homemade bread is easy!

      Glorious, chewy, crusty bread is at your fingertips with these Easy Homemade Baguettes. The recipe is credited to Dan Leader’s 4-hour Baguette and I’ve done little to alter the recipe other than reducing the amount of salt and put it in my own words. Many types of bread can be made within 4 hours, so you may be wondering why this recipe is anything special. A traditional French Baguette starts with some kind of “starter” usually consisting of a partial amount of the flour, water and yeast. This starter is left to ferment for many hours and often overnight, making it a lengthy process. The benefit of using a starter is to promote more flavour and a better texture. Dan Leader’s 4-hour Baguette is a wonderful recipe because it creates a similar result in much less time.

      Dough rising in a glass bowl for Easy Homemade Baguettes

      Dan Leader does this in a couple of ways. The first being the delayed addition of the salt. The salt is added after the dough has rested and hydrated. Salt inhibits yeast growth, so by adding it at a later stage allows the yeast to develop better, creating more flavour. The second is an additional rise after folding the dough. The folding helps to stretch out the gluten strands and therefore helps to create a nice texture. The additional rise also helps with yeast development and better flavour.

      Dough resting and rising on a wooden board with a bench scraper in the background.
      Baguette dough rising in a metal baguette pan on a linen kitchen towel.

      Adding ice to a hot pan placed below the baking rack will ensure a lovely crust on your baguettes by allowing the dough to rise fully before a crust forms.

      Food 52 calls this a genius recipe and I can see why. A few deliberate actions in the recipe saves a whole lot of time and produces wonderful results. If you love homemade bread, this recipe is a must try. Enjoy!

      Three Easy Homemade Baguettes are baked golden and resting on a wooden board with a linen kitchen towel.

      Three Easy Homemade Baguettes are baked golden and resting on a wooden board with a linen kitchen towel.
      Easy Homemade Baguettes
      Print Recipe
        Servings Prep Time
        3 baguettes 4 hours
        Cook Time
        25 minutes
        Servings Prep Time
        3 baguettes 4 hours
        Cook Time
        25 minutes
        Three Easy Homemade Baguettes are baked golden and resting on a wooden board with a linen kitchen towel.
        Easy Homemade Baguettes
        Print Recipe
          Servings Prep Time
          3 baguettes 4 hours
          Cook Time
          25 minutes
          Servings Prep Time
          3 baguettes 4 hours
          Cook Time
          25 minutes
          Ingredients
          Servings: baguettes
          Instructions
          1. In a large bowl stir together water and yeast and allow to ferment for about 10 minutes until foamy.
          2. Add 2 3/4 cups of flour and stir until moisture is absorbed. Cover with plastic wrap or clean kitchen towel and allow to rest for 20-30 minutes to allow the flour to hydrate.
          3. Flour your work surface with a sprinkle of the remaining flour. Dump out dough onto your work surface and sprinkle with salt and a tablespoon of flour to knead the dough without it being too sticky. Continue kneading the dough and adding flour by the tablespoon until dough is smooth but still a little tacky, about 8 minutes. Using a bench scraper to lift the dough off the counter helps until it becomes less sticky. The exact amount of flour is dependant on your working conditions and existing moisture in the flour you are using.
          4. Place dough in a large lightly oiled bowl. Cover with plastic wrap or clean kitchen towel and allow to rise in a warm, draft-free area for 60 minutes until double in size.
          5. Remove dough to your work surface and using your fingers push and spread dough to remove air pockets and to shape into an approximate 8"x 6" rectangle. Fold the long sides of the dough into the centre and then fold the top and bottom into the centre. Place the folded dough back into the bowl, seam side down. Cover and allow to rise for 60 minutes.
          6. Preheat oven to 475℉ and place a heatproof pan or cast iron skillet on the rack below your centre baking rack. If using a baking stone, place it in the oven to preheat as well.
          7. Divide dough into 3 equal portions and roll each into an approximate 14" log. Allowing the dough to rest for 60-second pauses between rolling will help the dough relax and hold its shape when rolled. Place shaped logs onto a baguette pan. Alternatively, you can lay logs onto lightly floured parchment that sits on a rimless baking tray. Leave enough space between the logs to pinch the parchment and lift up, creating pleats between the logs. Place rolled kitchen towels on both ends of the parchment to provide support. Cover and allow to rise for 50 minutes.
          8. Using a sharp knife or bread lame, make at least four 4" slashes across each loaf. Add ice cubes to the hot pan in the oven and place baguettes on centre rack above. Bake for about 25 minutes until golden and baguettes sound hollow when tapped. If using parchment, remove towels and pull parchment by the corners to flatten. Place pan in the oven as indicated above onto your preheated baking stone or simply on the middle rack if not using a stone.
          Recipe Notes

          -The exact amount of flour needed is dependent on many factors such as humidity and type of flour. Keep a small portion of flour aside and add by the tablespoon until the dough is smooth yet still tacky.  By all means, use a stand mixer fitted with a dough hook to knead the dough if desired.

          -Use an upside-down baking tray if you do not have a rimless one.

          -A baguette pan is an inexpensive investment that allows the loaves to brown evenly on all sides.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Wasabi Slaw

          Wasabi Slaw

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          A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.

           

          What’s your favourite summer slaw? I’m partial to a classic creamy coleslaw, so I immediately fell in love with Wasabi Slaw. It has all the creaminess of a mayonnaise-based dressing and the crunch of cool, crisp cabbage but it is set apart by the addition of wasabi. The earthy heat melds with the creamy dressing and gives just the right amount of punch. My perfect punchy heat may be different than yours, so add a little wasabi or add a lot.

          For a crisp coleslaw, mix the dressing in advance but don’t add it to the cabbage until ready to serve. Keeping all ingredients cold before and after mixing will also help maintain a wonderful crunch. Enjoy!

           

          Fresh cabbage, green onion, wasabi and grated carrots are being prepped for Wasabi Slaw.
          A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.

          A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
          Wasabi Slaw
          Print Recipe
            Servings Prep Time
            6 cups 30 minutes
            Passive Time
            10 minutes
            Servings Prep Time
            6 cups 30 minutes
            Passive Time
            10 minutes
            A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
            Wasabi Slaw
            Print Recipe
              Servings Prep Time
              6 cups 30 minutes
              Passive Time
              10 minutes
              Servings Prep Time
              6 cups 30 minutes
              Passive Time
              10 minutes
              Ingredients
              Servings: cups
              Instructions
              1. In a small bowl whisk together mayonnaise, sugar, wasabi, vinegar, salt and pepper. Allow the dressing to sit refrigerated for at least 10 minutes or until ready to use to allow sugar to completely dissolve.
              2. In a large bowl toss together cabbage, carrots and green onion.
              3. Stir in dressing and serve immediately for a crisp coleslaw. .
              Recipe Notes

              The coleslaw with soften as it sits so it is best served immediately after adding dressing. It can be made a couple of hours ahead and tossed before serving if needed.

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Creamy Mustard Dill Sauce

              Creamy Mustard Dill Sauce

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              Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.

              I really do love versatile foods and my Creamy Mustard Dill Sauce is at the top of my list. Not only is it simple and quick to make, but it’s also bursting with flavour and freshness from capers, Dijon and fresh dill.

              Using fresh dill is definitely the preference in this recipe because of the lovely freshness it adds, however, dried dill can also be used.  The general rule of thumb if using dried herbs is to use a third of the stated amount of fresh.

              This recipe does call for a small amount of sugar, and I like to let the sauce sit refrigerated for 10-15 minutes to allow the sugar to dissolve and the flavours to meld. Creamy Mustard Dill Sauce really couldn’t be any easier and it’s a wonderful sauce that you’ll want to make over and over.

              Ingredients for Creamy Mustard Dill Sauce in a wooden tray lined with a white kitchen towel.

              For my small family of two, using up a cup of sauce is not always an easy task! By incorporating it into dishes we love there’s no chance of any of it going to waste.

              Here are many delicious ways to use it.

              -drizzle over grilled or pan-fried fish such as salmon, halibut or cod.
              -use a dip for cold poached shrimp.
              -drizzle over steamed vegetables like asparagus, broccoli or green beans.
              -mix into your egg salad, potato salad or chicken salad.
              -add to your deviled egg mix.
              -thin with buttermilk for a creamy dressing over crisp greens.
              -add additional sour cream and top baked potatoes or steamed baby potatoes.
              -use as a sandwich spread to liven up your ham or turkey sandwich.
              -mix with a little cream cheese and serve with smoked salmon on crostini.

              Creamy Mustard Dill Sauce served over cooked salmon and asparagus on a white plate.

              Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
              Creamy Mustard Dill Sauce
              Print Recipe
                Servings Prep Time
                1 cup 10-15 minutes
                Passive Time
                10-15 minutes
                Servings Prep Time
                1 cup 10-15 minutes
                Passive Time
                10-15 minutes
                Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
                Creamy Mustard Dill Sauce
                Print Recipe
                  Servings Prep Time
                  1 cup 10-15 minutes
                  Passive Time
                  10-15 minutes
                  Servings Prep Time
                  1 cup 10-15 minutes
                  Passive Time
                  10-15 minutes
                  Ingredients
                  Servings: cup
                  Instructions
                  1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

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                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Spicy Miso Shrimp

                  Spicy Miso Shrimp

                  Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

                  Dad will love these Spicy Miso Shrimp! They are so simple to make and are laced with garlic, ginger and that wonderful umami flavour that miso brings. They’re the perfect nibble between sips of cold beer on a day that’s meant for him.

                  Ingredients for Spicy Miso Shrimp on a dark wooden board.
                  Raw shrimp piled high in a small metal dish in preparation for Spicy Miso Shrimp.

                  What is miso?

                  In the simplest term, miso is a fermented soybean paste. Along with the soybeans, the type of miso is dependent on the other ingredients and the fermentation process used. Although miso is generally made from soybeans it can also be made from a combination of other ingredients such as rice, barley, rye and even chickpeas these days. Miso is generally available in white, red or mixed with red being darker and heavier in flavour. Miso is great in soups, sauces and marinades to name a few.

                  Here is a great post from The Spruce Eats on miso and some of its great uses.

                  Panfried Spicy Miso Shrimp in a cast iron skillet.
                  Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

                  Want more food that dad will love on Father’s Day?

                  Catalina Wings

                  Crispy Chicken Sliders with Wasabi Slaw

                  Bacon Jam Mozza Burger

                  Spicy Miso Shrimp stacked high and skewered by a seafood fork.

                  Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
                  Spicy Miso Shrimp
                  Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  4-6 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  4-6 minutes
                  Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
                  Spicy Miso Shrimp
                  Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  4-6 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  4-6 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
                  2. Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
                  3. Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
                  Recipe Notes

                  If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them.  They only take minutes to cook, so cook in two batches if you do not have a large enough skillet.  Wipe out skillet between batches.

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                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com