So I was trying to figure out what to make with the stuff I had in the kitchen – kind of running low and need to use some stuff up before our four day trip to Indianapolis for a horror convention and Coheed and Cambria – so this was the random concoction we had for dinner.
I cut up some yellow onion, baby bell mushrooms, and some jalapenos left over from some Rockne’s Nachos. Yes, this was really a use whatever you have left in the fridge meal. I also found half a bag of frozen peas and carrots. So I sautéed the vegetables up in some coconut oil and butter and seasoned it with a little garlic salt, pepper, ginger, and paprika. Added two eggs because that was all I had left. I had previously cooked some white rice – I was so sure I had soy sauce, but I didn’t so I drizzled the teeniest bit of balsamic vinegar into it and added it to the vegetables.
I had a simple recipe for the peanut sauce, but did not have all the ingredients so I had to improvise again. I was supposed to use about 13 oz. of coconut milk, but all I had were 8 oz. of whole milk so that is what I used. Two tablespoons vinegar. Half a teaspoon of salt. 3/4 cup sugar. 3/4 cup peanut butter. And I didn’t have any thai curry paste so that was it. Simmered that for a bit and added a tiny bit of flour – I like thick sauce.
I then scooped the rice into boston lettuce leaves, drizzled it with the peanut sauce and wrapped it up. It was surprisingly really good! And I loved the peanut sauce despite the lack of ingredients.
I am going to have a lot of peanut sauce left so I am thinking of adding some cayenne to it and tossing it with some noodles. Mmmm. Well now that I am hungry, time to eat some leftovers! 🙂