Tuesday, December 11, 2007

Cashew Coconut Sauce

(Original Recipe below)

Cashew Sauce
1/2 cup TJ's cashew butter
10oz light coconut milk
1/8 teaspoon cayenne pepper
1/4 cup water (or more as needed)

Mix all together in a small pot and cook over med-low until heated through. Add water until desired consistency. I served over chicken breasts and along side brown rice and steamed spinach. Big hit for DH, DS1 and the few bites of dinner DS2 ate were happy bites. Did well for DH's bloodsugars as well.

Cashew Sauce
Recipe courtesy Alton Brown, 2003
See this recipe on air Tuesday Dec. 11 at 3:30 AM ET/PT.
Show: Good Eats
Episode: Sometimes You Feel Like A Nut
1/2 cup cashew butter, recipe follows
3/4 cup coconut milk
1/4 teaspoon cayenne pepper
Salt, optional

Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.

Cashew Butter:
2 tablespoons honey
1/3 cup walnut oil
10 ounces (approximately 2 cups) roasted cashews
1/2 teaspoon salt

Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.

Yield: Approximately 1 to 1 1/2 cups

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