Sona + Aaron over for din-din

Making peanut sauce in mini processor

I couldn't find the original recipe I used for this spicy Thai stir-fry, but here are a few similar ones from Bon Appetit and Food and Wine:

• http://www.bonappetit.com/recipe/panang-tofu-curry

• http://www.foodandwine.com/recipes/thai-style-tofu-and-vegetables

Broccoli + garlic

As usual, I omitted any sugars (e.g., brown sugar, honey, agave). I also used broccoli and carrots instead of the veggies outlined in the above recipes. I wish I could find the recipe for the peanut sauce. The one I used was made with roasted, salted peanuts instead of peanut butter like the one from Cookie and Kate below. (And if I had used the latter, I would've opted for crunchy.) I also used Sriracha sauce, but I could've thrown in some red pepper flakes.

Spicy Thai Peanut Sauce

• ½ cup creamy peanut butter
• ¼ cup reduced sodium tamari
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey (or agave nectar, to taste)
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, pressed
• ¼ teaspoon red pepper flakes
• 2 tablespoons water

The finished product

Roasted Chicken, Brussels Sprouts, + Wild Rice Blend

This was yet another slow cooker experiment. I used this recipe from Stephanie Dea's A Year of Slow Cooking blog. The Brussels sprouts were simply chopped and sautéed in olive oil, onions, and garlic. And the wild rice blend from Trader Joe's came to life in my rice cooker. (I also usually add broth or bouillon to brown rice and whole wheat cous cous to add a little flavor.)