So I said I was going to try a new recipe each week, and post about them. I certainly haven’t kept to the 1 recipe a week thing, but I’ve been remaking some of the things I posted about, which is a good sign!
Tonight, I’m making my mom’s tried and true Garlic Roasted Chicken recipe. It is one of my favorites, because you cook the chicken and potatoes in a single pan, which means while the chicken roasts, I just have to toss a salad and warm some bread, and we have dinner. And to answer the question, “Is bread really necessary when you’re already having potatoes?”, I will say YES, with this recipe bread is mandatory, because you have to have something to spread your roasted cloves of garlic on. YUM.
Anyway, usually I just serve a green salad with it with my mom’s grandmother’s dressing or a quick tossed together oil and vinegar (anything is better than salad dressing out of a bottle, in my opinion), but a few months ago, I found 2 things that have turned me into a salad LOVER. I like salads a lot when all of the ingredients are super fresh and interesting (add some blue cheese and/or nuts and/or crunchy raw veggies and I’m a fan) – but the problem with buying lettuce is that it just doesn’t stay fresh very long in my fridge. And once it’s even slightly dark on the edges or limp, I have no use for it. I just can’t get excited about a salad with wilted greens (unless they’re wilted under some warm bacon dressing, of course!).
But not too long ago, one of the food blogs I read mentioned broccoli slaw. I wasn’t familiar with broccoli slaw, but the recipe was for an asian salad, and since I generally love asian flavors and it said it was an easy thing to toss together, I decided to give it a try. Well, since then, I am rarely without a bag of broccoli slaw in my crisper. Little shoestrings of carrots, broccoli, and red cabbage – healthy as can be, and CRUNCHY. I like to add some combination of chow mein noodles, toasted almonds, fresh mint or basil (whatever I have in the garden at the time), and/or toasted sesame seeds. And what this post is all about, really, is this “recipe” I found for Asian Peanut Dressing. I use the term “recipe” loosely, because I don’t measure any of the ingredients and they vary depending on what I have on hand. But no matter what the combination, it is always SO good! One thing I always do is add a little more canola oil after I mix all the other ingredients together – because while I love the flavor of sesame oil, I don’t like to use too much of it. And the recipe doesn’t really make enough to save if I don’t add a little more oil at the end. It makes the dressing a bit thinner than maybe intended, but I don’t mind a thin dressing, especially when that means I can get a few more servings out of it. I usually use maple syrup as my sweetener since I figure it’s a little healthier than white sugar, and adds another interesting flavor to the mix.
So there it is – my cheater post about a recipe I stumbled upon before I started this blog. I just didn’t think it would be fair to keep such a good thing under wraps. Enjoy!