Delicious, Vaguely Asian or Middle Eastern Any-Nut Sauce

Most of my cooking tends along the lines of Italian or Latin American type seasoning. Yesterday we had some leftover quinoa and wanted some kind of sauce and a change of pace. I derived this recipe from some suggestions I found on intertube. It was AMAZING! I think it would go well on pasta, rice, or any other kinds of grains, or even hot or cold vegetables. It's very taste-ful, so you only need a couple of spoonfuls over your meal.

As you might have noticed, my recipes tend to be very flexible. You can use more or less of any of the ingredients, according to your preferences.

2 Tbs nut butter (I used tahini, but you could use peanut butter or another nut butter)
Juice of a lemon OR 1 tsp rice wine vinegar
2 tsp ground ginger
1/4 tsp powdered garlic
1/8 tsp cayenne powder (or more or less to taste)
1/2 Tbs sugar
Water, enough for dissolving sugar and thinning to the right consistency

Dissolve the sugar in a bit of warm water, then mix everything up together! Add enough water to make a nice sauce consistency -- not pasty and not soupy.

Easiest Peanut Butter Cookies Ever

These cookies are a bit crumbly compared to cookies as a class, but they are also delicious and a far sight simpler to make than most cookies, so the sacrifice is more than worth it.


You'll need:

1 cup sugar
1 cup peanut butter
1 egg

Preheat the oven to 375ish. Mix the ingredients up in a bowl. Spoon blobs of the stuff onto an ungreased cookie sheet. Use a fork to make criss-crosses on the tops if you like. Cook for 17 or 18 minutes or until they are starting to be crispy on the bottoms and solid on the tops. Try not to burn the bottoms. EAT THEM ALL!!!

Edit: A few Tips: Make the cookie blobs really small. I just put 28 on one cookie sheet. Make them fairly round and then smoosh them down with the back of a fork to create the crosses. Serve with milk.