We just had our third food swap – it’s going great, but I’ve neglected this blog a bit. I’ll be back in the kitchen soon I promise.
If you received one of my swappables, either the Sweet Thai Chili Sauce or the Souper Veggie Stock, you can find the recipes here and some ideas on what to pair them with.
Sweet Thai Chili Sauce
(from She Simmers here)
Makes a little more than 1 cup. I multiplied this recipe by 6 to get about 8 - 8oz containers.
3 large garlic cloves, peeled
2 red jalapeño or Serrano peppers, deseeded mostly according to your heat preference
¼ c. vinegar
½ c. sugar
¾ c. water
½ t salt
1 T corn starch
2 T water
In a blender, puree all ingredients together except for last two. Transfer to a saucepan and boil over med-high heat. Lower to medium heat, simmer until thickened and garlic/pepper begins to soften – about 3 minutes.
Combine cornstarch and water and whisk into pepper mixture. Simmer for 1 minute until it begins to thicken. Cool completely before storing in refrigerator.
Serving suggestions: Use as a dipping sauce, add to grilled meats, eggs. Stir into softened cream cheese or sour cream as dip (my fav).
Souper Vegetable Stock
(from 101 Cookbooks here)
Makes about 3 ½ cups
5 oz leeks
7 oz fennel bulb
7 oz carrot
3.5 oz celery
3.5 oz celery root
1 oz sun-dried tomatoes
3.5 oz shallots
3 medium garlic cloves
9 oz fine sea salt
1.5 oz parsley, loose chopped
2 oz cilantro, loose chopped
Put first 4 ingredients in food processor and pulse 20 times. Add next 4 ingredients, pulse again. Add salt and pulse. Add parsley and cilantro and pulse.
Serving suggestion: Mix 1T bouillon per 1C water, more of less according to taste. Use to
flavor soups, risottos, curries, pilaf, couscous.
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