Thai Brownie Cookies

The problem with Thai food is a distinct lack of brownie cookies. Thus:

1/2 can coconut milk
1 t red Thai chili paste
8-10 oz dark chocolate (I used 72%)
1 cup raw sugar
1 medium-large banana, smooshed
1/4 cup peanut butter
1/2 t real vanilla
1/2 t salt
1 t baking powder
1 3/4 cups flour

Heat the first three ingredients gently until chocolate melts. Remove from heat, then add everything else in order. Bake at 325F for 12-13 minutes. Let sit on cookie sheet for a few minutes before serving.

Appreciate the separate waves of flavour. Think "cookies" when next you're asked to bring a dessert to a Thai dinner. Try coconut milk next time you run out of margarine for baking.

Udon Stir-Fry with Tofishies and Thai Peanut Sauce

Last night, this was simple, quick, and yummy.

0.5 lbs shiitake mushrooms, sliced
2T fresh ginger, diced
1 head's worth of broccoli stems, peeled and chopped thin
1 can sliced water chestnuts
2*200g packages of Udon noodles (cooked, or lighter wt dry)
0.5 head garlic, diced
1 head's worth of broccoli florettes
3 green onions, chopped, as garnish

Stir fry in that order, more or less. Serve with one batch of Tofishies and Thai peanut sauce.

4 Flavour Thai Peanut Sauce

We make this all the time, literally. Every batch is different---adjust ingredients to taste. It's great on stir-fry, rice, and noodles. It'd probably keep well, but we've never been able to save any.

0.5 c peanut butter
1t Thai curry paste
1-2 limes, juiced
1-2T rice vinegar
3-5T soy sauce
1T agave nectar or honey
dash black pepper

Mix, then let sit for the flavours to meld. The sooner you put in the curry paste, the better. More agave nectar will counteract the spice; more black pepper will intensify it. The trick is to balance spicy, sweet, salty, and sour. Thin with water or coconut milk to desired consistancy.